Most of the chilli plants were re-potted into their second pots on Wednesday. In the previous post I mentioned how I was contemplating on sowing some Antillais Caribbean seeds just in case the Red Mayan Habanero seeds were a no-show. I sowed them on the 6th March and they took seven days to germinate. As it happens, the Red Mayan Habanero seeds were indeed a no-show, so I've kept one Antillais Caribbean seedling instead. I find it odd that all of the seeds had lost their viability. They were only saved in late 2018, which is the same year that I saved the Jalapeño M seeds and the germination rate on those was excellent this year. It must be witchcraft... 😬
Chilli Plants in the Porch - 30th March 2022
Chilli Plants in the Porch - 2nd April 2022
I'm guessing the reason why the seeds had lost their viability has to do with the fact that I used to store my seed box on a shelf in the bedroom, and the temperature swings over the last few years had just taken their toll on the poor little blighters. I'll now store my seed box in the refrigerator during the warmer months, just to be on the safe side. I tried several methods to get the seeds to germinate. Some were sown directly into the compost and some were soaked in black tea, camomile tea, sugar water, and three percent hydrogen peroxide solution prior to being sown. Just as an experiment, not only did I try this with the Red Mayan Habanero seeds, I also tried it with some of the Antillais Caribbean seeds and Mako Akokosrade seeds.
Both the Antillais Caribbean seeds and Mako Akokosrade seeds that were sown directly into the compost had the best germination rates and were the ones that germinated the fastest. The seeds that were soaked in black tea prior to sowing had the lowest germination rates and were the ones that took the longest to germinate. As a rule, I don't normally bother soaking chilli seeds, but because I'd read so many internet rumours about soaking chilli seeds in tea prior to sowing I thought I'd give it a try and see for myself. In future, I won't bother because it's a waste of time in my experience.
Here are some photos that were taken on the 31st March sowing some of the individual varieties that you've met before, plus one group shot showing all of the newcomers to this year's tribe.
Aji Largo - 31st March 2022
Aji Lemon - 31st March 2022
Antillais Caribbean (left) and Mako Akokosrade - 31st March 2022
Chocolate Habanero - 31st March 2022
Dorset Naga - 31st March 2022
Fatalii - 31st March 2022
Jalapeño M - 31st March 2022
Malawi Bird's Eye - 31st March 2022
Orange Habanero - 31st March 2022
Peruvian White Habanero - 31st March 2022
Ring of Fire - 31st March 2022
New Chilli Varieties - 31st March 2022
Oh, just a heads-up if you're in the UK and are using peat-free compost for your chilli plants. I've tested two brands of peat-free compost so far and in both cases the pH was above 8.0. The first brand I tested was Miracle Gro Peat-Free Premium All Purpose Compost and it had a pH value of 8.1. The second brand I tested was Westland New Horizon Organic Peat-Free All Plant Compost. One bag had a pH value of 6.5, which is perfect, but another bag had a pH value of 8.5, as is shown in the photo below. I took several readings from each of the bags I tested just to make sure the pH values were consistent, and they were. I always check the pH of different composts, but when it comes to peat-free compost I check the pH of every single bag, even individual bags of the same brand.
Westland New Horizon Organic Peat-Free All Plant Compost pH - 3rd April 2022
Well, spring has officially sprung and the warmer weather will soon be upon us! I've now moved my Rocoto plants out of the porch and onto a bedroom windowsill. They prefer being on a windowsill at this time of year because it gets a bit too warm for them in the porch. All four of them are so far looking nice and healthy, and in about five weeks they'll be re-potted into their final pots (12-litres) and moved outside for the growing season. 😎
Greetings, Earthlings! Everything is coming along nicely here at the chilli house and the sun has been making a daily appearance for the last week. The daytime temperatures in the porch have been hitting 80C for a few hours each day and the baby chilli plants have been soaking up some much deserved sun. All except two of the varieties I sowed on the 29th January germinated quite quickly and the germination rates were excellent for all. It won't be long now until this year's chilli plant tribe will be looming over us like triffids.
The first batch of Chocolate Habanero and Red Mayan Habanero seeds I sowed on the 29th January were from old stock. Given how I started the seeds off a little earlier than normal this year it gave me more time to play with, so as an experiment I thought it would be a good idea to sow five old seeds for both varieties just to see how viable they still were. After three weeks there were no signs of life from either variety, and the other seedlings had developed their first set of true leaves and were in need of pricking-out, so I scrapped my first attempt at sowing old seeds and started a new one a few days later.
I've only got one heated propagator and it's not large enough to hold propagation trays plus plant pots. One option would have been to cut out the individual cells containing the Chocolate Habanero seeds and Red Mayan Habanero seeds and then put them back in the heated propagator like that, but doing so would have rendered the propagation trays useless. As you can see in this next photo, by the time I'd pricked out the rest of the seedlings there wasn't enough room for the propagation trays too.
Chilli Plants in the Porch - 3rd March 2022
I sowed another batch of Chocolate Habanero seeds and Red Mayan Habanero seeds on the 13th February, both of which were from newer stock. The Chocolate Habanero seeds germinated after 10 days and I've kept one seedling, but as of writing this there's still no signs of life from the Red Mayan Habanero seeds, and it's been three weeks today. I've known this variety to take over four weeks to germinate in the past, so we'll see. I sowed two more batches of Red Mayan Habanero seeds on the 1st March, one from newer seed stock and the other from old seed stock. As an experiment, on the same day I also sowed the remainder of the old Chocolate Habanero seeds from 2017. The seeds for both varieties were scarified and are now in compost at a temperature of approximately 25C, which is perfect.
I also sowed some Fatalii seeds on the 5th February and they took 12 days to germinate. I decided to scrap Caribbean Red Habanero for this year and I've sown some Mako Akokosrade seeds in its place. They were sown on the 1st March and have been in for five days today. I'm now contemplating on whether or not to sow some Antillais Caribbean seeds in place of the Red Mayan Habanero seeds, just in case they end up being a no-show. I don't fancy waiting for a couple of weeks to see if the Red Mayan Habanero seeds germinate before sowing something else in their place. That would mean waiting another two weeks for the seeds to germinate, by which time it will be April. I'll most likely put them in today or tomorrow.
As usual, I won't be posting any individual photos of the new varieties until later in the season, when I know for sure that they're all true-to-type. All are looking nice and healthy so far, but in the meantime, I'll just post the occasional group shot of the new varieties for anyone who's interested in seeing it. Here are some photos that were taken a few days ago showing the individual tribe members you've met before, plus one group shot showing all of the newcomers.
Aji Largo - 4th March 2022
Aji Lemon - 3rd March 2022
Chocolate Habanero - 3rd March 2022
Dorset Naga - 3rd March 2022
Fatalii - 3rd March 2022
Jalapeño M - 3rd March 2022
Malawi Bird's Eye - 3rd March 2022
Orange Habanero - 3rd March 2022
Peruvian White Habanero - 3rd March 2022
Ring of Fire - 3rd March 2022
New Chilli Varieties - 3rd March 2022
So, apart from one variety that's being a bit stubborn, everything else is coming along nicely. Two weeks today and it will officially be spring! I can't wait. Let's hope the weather this summer is nicer than last year. All hail the Chilli Gods! 😁
The madness begins again! Yesterday evening I sowed all of this year's seeds and the 2022 chilli growing season is now officially underway. As a rule, it normally takes me an entire evening to choose which new varieties to grow, but this year it only took me about an hour. I've made a rough plan of where each variety is going to live throughout the growing season, but as with every growing season, it's not set in stone, and at some point I'll no doubt end up having to juggle the plants around. It all depends on the growth habits of the new varieties.
Chilli Seeds Sown - 29th January 2022
This season I'm growing a total of 23 varieties, 10 of which are new varieties and the rest of which are old friends that you've met before. As always, I won't be posting any photos of the new varieties until much later in the season, when I know for sure that they're true-to-type. Although I've grown Caribbean Red Habanero, Bangalore Torpedo and Tabasco before, this year's seeds were purchased and not saved from my own plants, so for the same reason, I won't be posting any photos of these varieties either until later in the season.
Although Carolina Reaper became the world's hottest chilli in back in 2013, I've never grown it before, so this year I decided to give it a try. As you can see, I'm also giving Caribbean Red Habanero another try this year. Caribbean Red Habanero is one of my favourite varieties, and hopefully, this year's plant will turn out to be a genuine Caribbean Red Habanero and not Antillais Caribbean like last year. Not that there's anything wrong with Antillais Caribbean, but trying to source seeds in the UK for the genuine Caribbean Red Habanero seems to have become very difficult as of late. Most of the time what should be Caribbean Red Habanero ends up being a different variety instead.
Here is a list of all the varieties that were sown yesterday evening:
Aji Largo
Aji Lemon
Bangalore Torpedo
Cappuccino Chiltepin
Caribbean Red Habanero
Carolina Reaper
Chocolate Habanero
Costa Rican Red Rocoto
Criolla Sella
Cumari Pollux
Dorset Naga
Guampinha de Veado
Guatemalan Orange Rocoto
Jalapeño M
Malawi Bird's Eye
Orange Habanero
Papa Joe's Scotch Bonnet
Peruvian White Habanero
Red Mayan Habanero
Ring of Fire
San Isidro Rocoto
Tabasco
Thai Hot Pepper
Perhaps I'm being a tad ambitious by growing four Capsicum pubescens varieties. Finding space for four Rocoto plants outdoors is not a problem, but come late autumn when I move them into the glasshouse, along with the plants from the walk-in plastic greenhouse, finding space may become somewhat of an issue. This year, I only intend on growing three plants in the walk-in plastic greenhouse. Rather than placing them at the sides of the greenhouse I'm going to put them in a row down the middle instead. This should provide better airflow around the plants, and hopefully, they'll receive a bit more light too.
Rather than sowing the chilli seeds in small plastic plant pots like usual, this year I decided to use propagation trays instead. The small plant pots will still be used later on when I prick-out the seedlings, but the problem I have with my heated propagator is that most of the heat it produces is concentrated in the centre. Hardly any heat is produced around the edges, so by using propagation trays it means I can fit both trays into the centre of the propagator where most of the heat is and each of the cells gets the same amount of heat. I used to use propagation trays for germinating the seeds, but I stopped using them because I found that the compost dried out very easily. However, the cells in the trays I'm using this year are larger, so hopefully, it will no longer be an issue.
Three nights ago I gave the reverse osmosis unit a good wash down and changed the DI resin and the pre-filters. The photo below shows a side-by-side comparison of a new sediment filter and an old one that's been in use for the last six months. I'm always surprised by how much muck the sediment filter removes from the mains supply water, although it doesn't show up very well in the photo. If people start turning orange we'll know why!
New and Old Sediment Filters - 27th January 2022
Here's a short video clip, filmed on the 28th January, showing the new pre-filters being flushed to remove dust and particles from the carbon filter.
As usual, the heated propagator, spray bottle, plastic plant labels and plastic propagation trays and lids were sterilised using a mild bleach solution, and the compost was sterilised in the oven at 150C for one hour and then left to cool. I don't bother using seed starting compost for germinating chilli seeds. Sometimes I use regular multi-purpose peat-based compost, and other times I use my regular compost mixture, the same mixture that I use throughout the growing season. This year's chilli seeds have been sown in my regular compost mixture.
Sterilised Heated Propagator and Spray Bottle - 29th January 2022
Sterilised Propagation Trays - 29th January 2022
Sterilised Compost - 29th January 2022
I normally don't bother soaking chilli seeds. Having experimented with it in the past I've never noticed any difference in germination times or rates. I know that some growers like to perform their yearly ritual of soaking chilli seeds in water, black tea or camomile tea prior to sowing, but I find that it just makes a tedious job even more tedious. Some people claim that the tannins in black tea help to soften the seed casings, and camomile tea is said to have anti-fungal properties which protect the seeds from being destroyed by any nasties. However, given that my compost has already been sterilised in the oven there's no need for me to worry about that. Some growers also soak their seeds in saltpetre (potassium nitrate) or hydrogen peroxide. Hydrogen peroxide is said to be good for reviving old seeds.
And there we have it. The chilli seeds are now in the heated propagator in the front porch and I'm using a thermostatically controlled oil heater to keep the night time temperature just above 60F, which always works fine. This time of year when the sun is out the daytime temperature in the porch usually sits around 74F. Hopefully, using the oil heater won't run too expensive now that the parasites have put the cost of electricity up. If it does then it might work out cheaper to start using grow lights again. Thankfully, the days are now slowly drawing out and spring is officially seven weeks away. All hail the Chilli Gods, and may they be kind to us this season and reward us with an abundance of lovely spicy fruits. I'll see you soon. 😁
In recent weeks, a few people have emailed me to ask what my favourite chillies are, so to answer that question I've decided to put together a page containing a list of my favourites. Since 2009, I've grown quite a few chilli varieties, most of which can be found on the grow list page, if anyone is interested. There are some that never made it onto the grow list page for one reason or another, and if memory serves me correctly they were Trinidad Scorpion, Trinidad Scorpion Butch T, Chocolate Bhut Jolokia, Red Bhut Jolokia, CPI Bhut Jolokia, Trinidad Moruga Scorpion Yellow, Trinidad 7-Pot Yellow, Golden Cayenne, Costeno Amarillo, Serrano Huasteco, Ecuadorian Devil's Breath Orange, Fire Cracker and Poblano.
I've only listed varieties that can already be found on the grow list page. That way I can embed a photo or two of each one and add links to the individual pages for each of my favourite varieties. To be honest, there are quite a few more that could be added to the list, but I've decided to just stick to my top favourites. I will add more varieties to the page as and when I discover new favourites.
Whilst compiling the page it brought back memories of an incident that happened with a Rocoto pepper in 2012. Despite having chopped up countless Habaneros, Scotch Bonnets and superhots over the years, I still swear that the most memorable burn I ever had came from a Red Rocoto. I remember it clearly because it was the first Rocoto that I ever tried. I sliced it open and some of the juice squirted up into my face and went into my left eye. With my face, eye and forehead on fire, I did what any sane person should do, and that was to stuff and bake a couple of Rocoto peppers and set my lips and mouth on fire too. I don't suppose the Peruvians gave Rocotos the nickname of 'gringo killers' for nothing. Most mammals are repelled by capsaicin, but not us crazy humans!
Anyway, for what it's worth the page is now live, and hopefully it will be of use to some of you. And who knows, maybe next year I'll be able to add a few more varieties to the list. Next year's seed sowing will commence sometime towards the end of January, as opposed to the middle of February, as has been the case for the last few years. Before then, I need to change the pre-filters and the DI resin on the reverse osmosis unit. It's very surprising how much muck the sediment filter removes from the mains water. Even more surprising is the fact that most people are drinking the water without ever realising how much muck is actually in it. Water that has been filtered through both pre-filters and bypassed the membrane makes the best drinking water I find.
Two mornings ago I was awoken from a dream by the rising sun shining through the bedroom curtains. In the dream, I was exploring what can best be described as a type of semi-modernised Inca city that had a sort of favela vibe to it and was situated on the roofs of very tall buildings.
Sunrise Through the Trees - 19th December 2021
On the same day, the weather was bright and sunny for most of the morning, but by the afternoon it had turned cold and misty. We also had the first hard freeze that night. We've been lucky up to now because many places in the UK have had snow.
The 2021 chilli growing season officially came to a close for me on the 18th November when I finally took down the remaining six plants, which were Aji Lemon, Inca Red Drop, Inca Berry, El Oro de Ecuador and both Aji Largo plants. Most of the remaining chillies were ripe and many more were in the process of ripening, so after giving them all a good wash I put the partially ripe ones on a table in the bedroom and the first ones are now ready and will be going in the freezer this evening. It's always sad to see the chilli plants go.
Chilli Plants to Be Taken Down - 18th November 2021
Plant Pots to Be Emptied - 18th November 2021
I'm seriously impressed by how well the chilli plants have done this season. The Aji Largo plants have been like pod factories and the Fatalii plant has certainly surpassed my expectations by how well it has produced. The Fatalii plants I've grown in the past always produced average yields, but this year's plant was the most prolific Fatalii plant I've ever grown. Even when I took it down on Wednesday it was still in the process of setting new fruits. However, given how the temperatures have now dropped and the cold weather is just around the corner it really wasn't worth keeping it any longer.
Chilli Harvest - 18th November 2021
This year's chilli harvests are currently taking up three freezer draws and I think the next 12 months are going to be extremely hot and spicy for Spicemad. All of the smaller-fruited varieties, with the exception of Yellow Jelly Bean Habanero, have been made into powders. And by the way, if you didn't already know, Cumari do Pará makes an excellent chilli powder. It has a very distinct citrus-like aroma and is great sprinkled over veggie pizza. The Brazilians certainly know a thing or two when it comes to chilli peppers!
The walk-in plastic greenhouse, AKA HMS Walk-In Plastic Fantastic, has been tidied out and zipped up until next year. I've sprayed both zippers with WD40 because they were being a bit stubborn and hopefully she'll see us through another growing season. Next year, I may only use it to grow one or two plants because the light levels are a bit of an issue.
Walk-In Plastic Greenhouse - 18th November 2021
Here are a couple of photos showing the last two chilli harvests of the season. The first one was taken on the 31st October and the second one was taken on the 18th November and shows the final chilli harvest of the season.
Chilli Harvest - 31st October 2021
Chilli Harvest - 18th November 2021
All of this year's chilli plants were watered from the seedling stage onwards using my own water profile, which is a mixture of RO/DI water and filtered tap water (water that has been filtered through the sediment filter and carbon filter and bypassed the RO membrane). It seems to have worked a treat too. Regular tap water just doesn't work well for me because I think it contains too much alkalinity, which raises the pH of the compost and eventually results in nutrient lockout.
Washed Plant Pots and Growing Equipment - 19th November 2021
I plan on starting next year's chilli growing season a little earlier than this year's, maybe around the 20th January. The plants would benefit from an earlier start, especially the Capsicum pubescens varieties. I've already purchased seeds for some new varieties and I'm looking forward to sowing them. Once Christmas is out of the way it won't be long until the madness begins again. All hail the Chilli Gods! 😋
Chilli Plants in the Glasshouse - 10th October 2021
Demon Red - 11th October 2021
The Fatalii plant turned out to be quite prolific, although it didn't really get going properly until later in the year. I've saved seeds from it and will be growing this variety again next year. A few nights ago I sliced open a ripe pod to save more seeds and the fragrance filled the kitchen and the lounge. Fatalii really is one of the best Capsicum chinense varieties there is! I should grow it more often.
The outdoor Aji Largo plants have done exceptionally well. Both were moved into the glasshouse about 10 days ago, and there are approximately 50 large peppers on each plant waiting to ripen. Hopefully, there's still enough time left for them to do so before the cold weather sets in. We've been lucky up to now because the weather has been very mild for the time of year.
Aji Largo - 10th October 2021
I made another batch of hot sauce a couple of weeks ago and used up some of the remainder of last year's chillies. I now have just over a kilogram left of last year's chillies and they will be used up when I make the next two batches. My regular hot sauce recipe is made using only Capsicum chinense varieties, but I'm currently working on another recipe that only uses Capsicum baccatum varieties. The colour obviously varies from batch to batch depending on what varieties are used.
Spicemad's Habanero Hot Sauce - 28th September 2021
Spicemad's Habanero Hot Sauce - 28th September 2021
The chilli plants have surprised me this year by how well they've done, given that the weather in the UK this summer wasn't great. Here are some photos showing the three most recent chilli harvests.
Chilli Harvest - 18th September 2021
Chilli Harvest - 26th September 2021
Chilli Harvest - 11th October 2021
I think it's likely that my growing season will come to an end in late November, but it all depends on the Rocotos at the end of the day. All hail the Chilli Gods. 😛
