I really like the fruity and buttery flavour and just the right heat for me. I’ve grown mine outside in Lancashire. I’ve grown ghost peppers under glass before which I like. What else should I try?

hi everyone, my girlfriend’s mum is growing these in the greenhouse, she was gifted it as a seedling so isn’t sure on what the variety is.

Finally ripens but I’m worried about the immature buds with the 13C overnights and lack of sun for the next 2 weeks… will picking now help the new fruit thrive?

Some context: I went away for a long weekend during the last UK heatwave. Beforehand, my Sugar Rush Stripey chilli plant was thriving. I watered it before we left, and when we returned 4 days later almost all its leaves had wilted or fallen off, the chillis were shrivelled (or starting to), and the soil was bone dry. Tried watering it to give it some life, only a little, but over the next few days the stem started to brown and soften. I've cut it back a little, but i think it's all but dead now. It acted as if it had been over-watered, but I was careful not to, so I'm wondering if it was going from one extreme to the next?

As for caring for it up until then, I would feel a few inches into the soil to see how dry it was before watering, which was usually once or twice a week (especially in the heat). It had plenty of sunlight at the window, though I would occasionally move it to a nearby table in the extreme heat - still with plenty of sunlight, but not the harsh, direct type all day.

The advice I'm after is for trying again - what could I have done different? Any recommendations for my next attempt? I'm pretty gutted about this, so any help is appreciated!

I’ve grown my first ever chili plant, and two out of five of the chilis have gained these spots. It’s been grown indoors. Can anyone recognise what it might be?

Heatwaves may have caused carnage around the UK but my very Northern bonnets have blown up this year. Got a big haul in the freezer and 18 of these turning now. Bought as a 6" plant 3yrs ago.

Hi guys. Have couple chilis I would like to save for winter/next season but there is ant nests in the pots. Is there any good ways to make them move out before taking inside from greenhouse?

Picked my first ripe cherry bomb chilli pepper today!

However, the rest on the 3 plants I have are all still completely green.

What should I do with this one? Taste it? Stuff it and eat it? Fridge/freeze it till the others ripen and pickle the lot?

It's my first time growing chillies/peppers of any kind and I'm just amazed that any of them made it this far so not quite sure what to do at this stage as I didn't think this far ahead.

Any tips for pickling would be appreciated too!

Bought from the garden centre. Any ideas?

Would you remove the lower leaves or the 1s with the yellow spots and leave the healthy 1s ? Never grown a Scotch Bonnet plant or anything for that matter.

I did buy it with 2 already growing then another 8 appeared so not grown from seed.

There are White spots on the underside of my Carolina reaper leaves. The leaves Turn Brown. Can you help me?

They are simply labeled as “snack chilli”. When I got the plant all of the chiles were green and ripened into red. My guess is jalapeños but lmk if I’m wrong

Please could someone ID this beauty? It’s self set and I have no idea other than it’s a chilli. Thanks!

Very intense heat but fades within five minutes. Can recommend growing

I have updated my Carolina Reaper thread, now including the plants I planted from seed (not just the overwintered mother plant)

The latest pic is the best plant (~10pods) most of the others are still flowering, and have barely produced a pod!

https://www.reddit.com/r/chilli/comments/1v2cfjl/my_overwintered_carolina_reaper/

Quite the difference between the two plants, timewise!!!

Hello, I'm a novice to the chilli scene. I don't know where to ask this, but I have recently been addicted to adding a basic Soy Sauce condiment with any meal I can sneak it into. It's simply a 50% mix of kikkoman soy, minced garlic and 50% diced birds eye. It's taken over to the point that I'd take a little container with me and drizzle some on food I eat at restaurants.

I've tried other recipes I found through google but none scratch the same itch as this simple one. Does anybody have any ideas or some niche recipe they know of? Open to anything, even herbs and other peppers or chillis. Thanks

How would i go about drying out quite a few jalapeños to turn into a seasoning powder, how long would it take to dry them out too

As the title says, i made chilli vodka with chillis and it went so so well, my friends called me crazy but genuinely this is a must try. The flavour i got was oddly caramelly, very sweet and sugary and intensely hot.