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Rightio folks.

I am drying some Goatsweed seeds right now and will save seeds from the Tobago Seasoning peppers as they ripen.

I will keep seeds from them all and dry them and send them out to any that want them. ITs only a 45c stamp :)

Steves Habanero Sauce...... is it the mango one Steve....... im going to make a fresh batch soon, thinking mango, peach and aprocot!

If you want seeds send a PM with you address and i will do a mail out next year when i have all. The seeds will be good to go next spring!

cheers
 
I stuck them in the ground this morning. But yeah I will start them earlier in my back potting/shade shed. Oldy my orange hab seeds (and your birdseyes) finally germinated, did yours?
Cheers
Steve
Yep, got Hab Limon, Jalapenos (which I'm planning on smoking to make Chipotle), Orange Habs and the birdseyes going. Keeping them far enough apart so they don't cross pollinate is getting interesting.
 
I had a look around the forums so thought to post here as it's the chilli thread.

Does anyone know if Naga Jolokia seeds are available in Australia? I've been growing habs for a good few years now and was thinking to try a new and more potent challenge.

Any hints greatly appreciated.

Cheers - Fermented.
 
I had a look around the forums so thought to post here as it's the chilli thread.

Does anyone know if Naga Jolokia seeds are available in Australia? I've been growing habs for a good few years now and was thinking to try a new and more potent challenge.

Any hints greatly appreciated.

Cheers - Fermented.

http://www.chillibird.com/ Enjoy :)
 
Hi All,

The rotting/drying thing attacking my pequins hasn't seemed to stop the little bugger... heaps more on the plant and still flowering.

photo.jpg


:)
 
You're welcome. They're great to deal with, prompt and no dramas. My only observation would be to follow their directions, the rarer the seed the trickier they seem to be to get up. I've heard the Jolokias are very fussy, and the Hab Limon I bought from them earlier this year germinated only about 40%. After losing a few more to malformed seedlings and no vigour I ended up with a 25% success rate. Only really need one good plant though and I'll be set for the future.
 
Fermented............. try these lot if you want pure strain seeds.

http://www.chileseeds.co.uk/bhut_jolokia_chilli_seed.htm

Not cheap but worth it.

I bought seeds from Chillibird last year and got all sorts of things grow other than what i ordered.

My Bhut plants (2 of them) have peppers starting to grow on them now and ive been pampering them since about May! If you get seeds now you will be very lucky the have them flowering by winter. They are tough buggers to get going.

I will however......... have enough seeds come next year to grow hundreds of them.

I will be drying seeds for my fellow AHB chilli heads so if you want some your welcome.

cheers
 
Thanks for the link, Tony.

I started trying to source now in case I had to import from the northern hemisphere and check out any import restrictions (had nightmares with those when I was into fish keeping). My plan was try to germinate in late August / September so that I could maybe get a half decent crop by February. Seems to work for the varieties I have now, although most of those are locals.

When the time comes that you have seeds, please let me know and we can work something out.

Cheers - Fermented.
 
Mate, PM me your postal address and i will put you on the list for seeds.

Counted 6 peppers developing on the Bhut this arvo, and lots more to come.

Will also have Devils Tongue seeds (like Fetalli but bright yellow) and other hot nasties that i will keep seeds for.

cheers

Edit: The risk of buying seeds from overseas, is thet customs seize them and destroy them. Ive lost 2 lots in the last 3 ive had sent. One was a pack of pure strain 7 Pod seeds from canada with some dried 7 Pod powder to try. Customs took them.

Also spent $30 on seeds from the tomatoe company in the US and they got seized as well.

One lot of 7 Pod seeds made it through though.
 
Oh wonderful, hadn't heard that about chillibird before. Hope what I'm growing is to type.
 
My Monzano reds were Monzano yellows. THe White habs were Aussie blacks (they didnt even have these listed for sale) Red habs were Slavinia Reds, but the goatsweeds and Choc habs grew strait.

I have heard lots of good things about chilli burd so perhaps just my order got mixed up?

cheers
 
I've had real difficulty germinating Bhut Jolokias and Ancho/Poblano seeds from Chillibird. Their service was good though.
 
mmm,from chilibird my bhut seeds gave me not even a peek above soil though the others seemed ok, but i figured the fault was my own, as i planted late and it got a little cool.. :(
 
Any good hints for germinating difficult exotica like bhut?

Cheers - Fermented.
 
best idea i heard was keep them in an old fridge at night, probably heated with a globe on a timer or something, to keep it nice and balmy. havent tried it myself though..
 
Had to share this :lol: :

Subject: Texan Chilli



If you can read the whole story without tears of laugher running down
your cheeks, then there's no hope for you!


NOTE: Please take time to read this slowly. If you pay attention to the
first two judges, the reaction of the third is even better. For those
of you who have lived in Texas, you know how true this is. They actually
have a Chili cook-off about the time the rodeo comes to town. It takes
up a major portion of the parking lot at the Astrodome. The diary notes
are from an inexperienced chili taster named Frank, who was visiting
Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking directions to
the Budweiser truck, when the call came in. I was assured by the other
two judges (Native Texans)that the chili wouldn't be all that spicy
and, besides, they told me I could have free beer during the tasting, so
I accepted."

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili
Judge # 1 A little too heavy on the tomato. Amusing kick.
Judge # 2 Nice, smooth tomato flavor. Very mild
Judge # 3 (Frank) Holy ****, what the hell is this stuff? You
couldremove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili
Judge # 1 - Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -Exciting BBQ flavor, needs more peppers to be taken
seriously. Judge # 3 -Keep this out of the reach of children. I'm not
sure what I'm supposed to taste besides pain. I had to wave off two
people who wanted to give me the Heimlich maneuver. They had to rush in
more beer when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A beanless chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting ****-faced from
all of the beer.

Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing. Judge
# 2 -- Hint of lime in the black beans. Good side dish for fish or other
mild foods, not much of a chili. Judge # 3 -- I felt something scraping
across my tongue, but was unable to taste it. Is it possible to burn out
tastebuds? Sally, the barmaid, was standing behind me with fresh
refills. That 300-lb. bitch is starting to look HOT -- just like this
nuclear waste I'm eating. Is chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive. Judge # 2 -- Chili using shredded
beef, could use more tomato. Must admit the cayenne peppers make a
strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
the paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning
my lips off. It really pisses me off that the other judges asked me to
stop screaming. Screw those rednecks.

Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous,
sulfuric flames. I **** myself when I farted and I'm worried it will
eat through the chair. No one seems inclined to stand behind me except
Sally. She must be kinkier than I thought. Can't feel my lips anymore.
I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried
about Judge # 3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin,and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili which
slid unnoticed out of my mouth. My pants are full of lava-like **** to
match my shirt. At least during the autopsy, they'll know what killed
me. I've decided to stop breathing, it's too painful. Screw it, I'm not
getting any oxygen anyway. If I need air, I'll just suck it in through
the 4-inch hole in my stomach.

Chili #8 Tommy's Toe-Nail Curling Chili
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence. Judge # 2 -- This final
entry is a good, balance chili. Neither mild nor hot. Sorry to see
that most of it was lost when Judge # 3 who passed out, fell over and
pulled the chili pot down on top of himself. Not sure if he's going to
make it. Poor dude, wonder how he'd have reacted to really hot chili.
 
He he. Thats a classic........... ive known a few like that over the years. cant even handle black pepper.

I got home from the week "way out west" and found some very healthy looking Bhut Jalokia's. They look scary even at this young age.

Just think....... these chillis will be around 5 times hotter than a habanero. 1,000,000 Scolvel units of heat. What have i done :eek:

cheers

baby_Bhut_1.jpg


baby_Bhut_2.jpg
 
I haven't been following this thread.

I survived eating half a habanero and some of InCider's Relenos at the 2007 Qld Xmas swap... but the old bloke who ate the whole Habanero on my dare ended up throwing up rather violently in Sqyre's garden. Poor *******.

I think that put me off chilli's for a while :)

But I saw this blog post today:

2717911976_b9b6c9ccaa.jpg


I really like spicy food. I eat a fair amount of spicy indian & mexican. But none of this prepared me for what I tasted a few nights ago. This stuff is quite possibly the most brutal hot sauce I've ever tasted.

I had a tiny amount and tasted it. Within seconds I had to chug down a load of milk to try and make the burning stop. Even with that, it continued burning for a while. If I had any appreciable quantity of this stuff I think I'd have some kind of religious experience. It's not so much spicy, it's just ridiculous amounts of searing pain.

Habaero peppers, Scotch Bonnet peppers and African olesoresin.

I'm curious how many scoville's this stuff is, but the internet seems not to know. The closest guess is somewhere in the 300-500,000 range.

On a scale of 1 to 10, I'd score this one "oh my god I think I'm going to die".

So I googled scoville units. Pretty interesting. Some of the top hot sauces are stronger than the spray used to incapacitate people. Some cool names and packaging in the list.

http://www.chez-williams.com/Hot Sauce/hothome.htm

Fark. 16 million times dilution.
What's that like: filling a keg with clean water and being able to taste 2 drops worth of hot sauce in it.
 

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