Sneaky Reaper And Ghost Pepper Updates!

Hey everyone I have been growing these incredible Carolina Reapers and Ghost Peppers for around 10 months now, they have been fruiting for the last 2 months odd and to be quiet FRANK, they are gorgeous and as bloody hot as can believe.

When I tell you that I can handle 'hot stuff' I mean it, when I tell you that these are REALLY REALLY HOT, I truly MEAN IT! One can literally not comprehend the level of heat contained in these Chilli Peppers, but alas, it get better. After the initial 4 hours burn, the flavour actually grows on you and over time would you believe you actually get used to the heat.

Chilli Peppers 'Heat Metric' or Spicy-ness, are measured in Scoville's as per wikipedia :The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component.[3][4][5][6][7] The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.[3][8] The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.[3][4]

An alternative method, using high-performance liquid chromatography (HPLC) can be used to analytically quantify the capsaicinoid content as an indicator of pungency.[3][5][7] As of 2011, the subjective organoleptic test has been largely superseded by analytical methods such as chromatography.[9]

https://en.wikipedia.org/wiki/Scoville_scale

Below these multi-coloured beauties, the World renown 'Bhut Jolokia or Ghost Pepper, formerly the World's hottest Chilli, more here as per wikipedia: The Bhut jolokia (IPA: [ˈbʱʊt.zɔˌlɔkiˌja]), also known as ghost pepper,[1][2] ghost chili pepper, ghost chili and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur as well as in Nepal.[3][4] It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Nagaland and Bangladesh.[5]

In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad Moruga scorpion in 2012 and the Carolina Reaper on 7 August 2013.[6] https://en.wikipedia.org/wiki/Bhut_jolokia

So why all the different tones, shades and colours on one tree? Simply different ages and levels of maturity, the darker the pod the older and more mature it is. Generally when they reach a dark red colour tone they are ready to harvest, for seed germination purposes the pods need to be fully mature, for eating purposes any colour will do, however the older the pod, the hotter!

But what, what is this Craig you may ask? Any ideas, oh give it a try? This is a Yellow Carolina Reaper especially cultivated by the World Renown Ed Curry in the US of A, impressive right? It looks (other than the colour) different from the Red Carolina Reaper, but it certainly DOES NOT lack in the 'Proverbial Punch' it packs!

These Carolina Reaper plants are incredibly pretty, prolific and demand top dollar, I get around R70 for the seeds of the Red Reaper (20 seeds) and around R100 for the Yellow Reaper (15 seeds) based on the fact the cost of growing them is literally zero, not too bad indeed!

Nature the incredible, I trust you have a super cool Tuesday.
Cheer$;)