New Peppers for the season.

It is time to sow some new seeds. I have learned some from the past season. If I had enough space I would probably sow tons of peppers. But with limited space comes formidable plans. As always? The following seeds have hit the soil.

1) Trinidad Scorpion ( Capsicum Chinense ) Morouga Blend. I have tried B. Jolokia, Naga Morich, 7 Pot so the time has come to test the "scorpion". With this one, then I have tried four of the strongest peppers of the world. Right now the B. Jolokia and Naga is in favour when it comes to taste.

2) Cabai Chili Tree ( Capsicum Annuum). A simple cayenne pepper plant from Malaysia. Rumoured to grow very quickly, hence the name tree. Even though I have sucky light conditions I can see some potential behind the bragging. The only reason I try this one is to see how much peppers it can produce. This one will be my industrious pepper provider. Not that I need that with a lot of peppers still in the freezer.

3) Royal Black ( Capsicum Annuum) An ornamental pepper type to dazzle mankind with its beauty. Let us hope that this one taste a bit as well. I am still out after an ornamental with good taste. The pods are of piquin type standing erect.

4) Bradleys Bahamian ( Capsicum Frutescens ) Rumoured to be one of the strongest (Capsicum Frutescens) varieties. Let us see. Could be a success. It is supposed to get quite aromatic pods. I am above all out after taste as usual.

5) Cumari Pollux ( Capsicum  Praetermissium ) I have never tried a Praetermissium before. This will be my first year. From what I have seen this plant has a lot of beautiful flowers with quite aromatic pods. I have not tasted it myself. But my hopes are good about this species.

6) Super Datil ( Capsicum Chinense) This one is rumoured to be an extremely good eating pepper. I am not surprised it belonged to the C. Chinense species. I look forward on getting pods in say 4-5 months on this one.

These plants goes with some keepers from last year. B. Jolokia, Chocolate Jolokia, Chocolate Scotch Bonnet, 7 pod and, belieave it or not, the Piementa De Neyde. I did not have the stomach to kill the De Neyde. It is still alive because of its ridicolous beauty tantalizing my mind. Janne Löfgren my pepper brother suggested that I should try to make a bonchi out of it. I have cut it down but due to a lot of work/studies and training I have not been able to give it much attention yet.

I feel that I should try a new C. Pubescens and a new Baccatum. But I have not decided on those yet. Seeds I have in alphabetical order.

A) Aji Panca, Aji Cito

B) B. Jolokia ( 15 seeds, pure), Black Namaqualand, Bishops Hat, Bradleys Bahamian

C) Chiltepin, Cabai Chili Tree, Cumari Pollux, Chocolate Jolokia ( cross pollination possible), Capsicum Praetermissium,Cap 1499, Cap 1492

E) Explosive Ember

H) Habanero brown, Habanero large brown

L) Large Red Cherry, Long Slim Cayenne, Limôn.

M) Malaga bird

N) Naga Morich ( cross pollinated)

P) Piementa De Neyde, pirri pirri, 7 pod, Purrira, PI 281353

R) Red Caribbean, Royal Black, Super Datil,

T) Turbo Pube, Thai Orange Hot,

I just sowed Turbo Pube, Thai Orange Hot, Aji Cito and Limon.

Sometimes, the simplest is the best

Sometimes, the simplest dishes are the best. Spaghetti Bolognese with Chocolate Scotch Bonnet (Capsicum Chinense) . God damn that is good. Now that is a combination that has been used 10-20 times by me and it is still going strong. But make sure not to overdose the dish with Chocolate Scotch Bonnet. Or you might be referring to your meal as the "shit of Satan" when you are in the bathroom and doing number two.

A cup of green tea to gulp down and I will be ready for the remaining obligations of the day. Hopefully the tea will help against the horrible bathroom picture I got in my head now.

My foodideas varies in quality and taste.

Regular dish. Moussaka with sliced chocolate scotch Bonnet. Got too oily, did not like it. Ate some "Knäckebröd" ( a form of crispbread that is supposed to be very healthy) to balance this oily dish. The Chocolate Scotch Bonnet did not marry well with the Moussaka to be honest.

I am not unknown for my creativity. But I think this dish got out of hand. It is a traditional Bamya with two bits of fried flounder. Not sure the typical mediterranean human being would appreciate it. To it some avocado, brussels, date with walnuts for the sweet and some sliced up Naga Morich. The Naga morich was taken out of the freezer. Yet it produces an immense heat that reminds one it will be wise  to wash the hands before taking a piss. ( I burned my Mojo one time too many when handling the hot peppers).
How did this weird african,mediterranean, european michael dish taste? Superb! I got what I need out of it. Proteins, carbohydrates, nutritients...and yes...taste as well!

Enjoying whatever sun that is left..

It is important in Sweden to enjoy whatever sun you get for free. Yesterday the sun was shining and it was a good day to do the burning off calories outdoor. Here are some pictures on top of a hill that I used as my personal natural exercise machine.

The exercise was walking up and down the "hill of Hammarby" a couple of times. I can feel that there will be some swedes chuckling by my english translation of "Hammarbybacken". Some good tension is felt in the butt after doing 3*4,5-5 mins walking up on the hill in a fast speed.

Speaking of calories. Did you know peppers increases the metabolical ability? This is apparently a common knowledge. I am the type of guy who do not like to accept common knowledge pheonomenon as a truth. As such I needed to see a real good source as a proof of this. I mean someone must have done a scientifical valid experiment?


I found one test result at = http://www.ajcn.org/cgi/content/abstract/92/5/1089?maxtoshow=&hits=10&RESULTFORMAT=&fulltext=capsaicin&searchid=1&FIRSTINDEX=0&resourcetype=HWCIT


Conclusion: After 1 mo of supplementation, dihydrocapsiate had a small thermogenic effect of 50 kcal/d, which is in the range of day-to-day RMR variability. In which RMR is daily metabolic rate.

The Athletes Choice and stuff you do when it is Autumn

The athletes choice. A bed of tomatoes, red onion, 2 garlic cloves, cucumber and white cabbage. Over it you just put in a sloppy fashion a real good lasagne.
But the finishing touch is made by cutting some ridicolously hot chocolate Jolokia. Garlic is something I started to like more and more. I also have a feeling that there is either a placebo effect that I never get cold if I eat garlic often or a real effect. In either case I need to eat raw garlic at least twice a week. That stuff feels really healthy. Is it possible to still sow it ( indoors somehow?) Someone who have learned a lot about garlic from this year is my bud Janne Löfgren. Some info can be found on the issue at his homepage

http://ginflyer.chilipeppar.com/

Some other common activities you do in Sweden when it is Autumn.

 You pick mushrooms with your friends. Here you see some of my friends in the forrest of Sörmland.

The mushrooms that is picked in late Autumn is called in Swedish "trattkantareller" in latin Craterellus tubaeformis or if you prefer the english version Yellowfoot, winter mushroom. The mushrooms are dried to concentrate the flavours and conservate for future projects.  

Something that is very normal to do in Sweden and a common practice is to make your own mead. Me and my friend Patrik have made some mead with 6 kg honey bought at the farmers market in Stockholm. We made it a bit more sweet then normal. So it have to considered as a one shot dessert kind of mead. The mead is quite a treacherous liquid. It contains around 8 % of alcohol content but you can not easily feel it. Until the day after of course.

Question by Erna, regarding light discussion.

Hiya Erna,

Erna asked me in an input which can be found in comments about what kind of light I use and perhaps even more, why?

Regarding light for plants. It is an issue that is well debated. And the gentlemen and ladies who are growing peppers have a difference of opinion when it comes to this subject. Lights for plants is and will never be a problem. That is if you have a lot of dollars in your backpocket and ready to invest some of them in a good light source.

If you like to have some form of echonomic thinking and also perhaps an enviromental thinking then a good suggestion will be to continue to read this pathetically large input.
I have chosen what kind of light I wanted to use for my plants with different aspects in my mind. Some key elements were important to me.

1) Plants will survive, adults as well as seedlings.

2) Echonomic factor.

3) Light therapy effect factor. Can light tubes used for plants be used for us humans?

4) Space and heat issues.



Plants will survive, adults as well as seedlings.

The fact that plant will survive both as adults as well as seedlings is without exaggeration probably the key element that is most important.If this plan is not fulfilled then we can kiss our precious hobby goodbye. I checked different pepper forums and went for 2*36 W light tubes that prooved to be sufficient. This was for seedlings and adults. I was not sure that it would be sufficient. But it prooved to be so.



Echonomic factor ( enviromental factor)

The echonomic factor can be important. Especially if your pockets are not overly stuffed with Dollar bills. While it can be so that some can create their own jungle with 600 W armatures. And maybe perhaps even design their own bizarre version of a tropical Amazonas in a snowy midwinter Sweden.  Then some of us will simply not go for these luxurious fantasy plans. That due to the fact that high electrical bills will not be justified. But also because the enviromental factor will perhaps inhibit the conception of a vast indoor greenery . Do you want to have a jungle indoors during winter, or do you just want the plants to survive through the winter for the coming season? I went for the latter. The electrical bill was taken care of as well as having the ability to be able to say to future children ” Uncle Salemsson thought of the enviroment as good as he could. And he was not exaggerating with the electric consumption.”

What I do know is that the actions of my life will be judged by my concious when I lay at deaths door one day. It is inevitable should it not be so that I change personality somehow. The enviromental principle is not something we can be socially fanatical about. But it is a principle. I am a man of principles. And therefor important to me and perhaps even more so for future generations. I guess it is enough for politics in this input.


Light Therapy effect factor


Light therapy effect is a fun part to investigate. I actually invested 8-10 hours investigating this issue. It ended with me making an unexpected visit to Karolinska Hospital in Huddinge near Stockholm. I knew they had a light therapy room. I explained to the nurse and doctor that I just wanted to see what kind of light tubes they were using. Were they some kind of ”magical” light tubes? The background was that I have tried light therapy some years ago because of winter weariness. The effect of light therapy on me was when I tried it that it felt like 2-3 cup of coffees. But a funny side effect was that I wanted to go down to the lake of Drevviken to see if the pikes were copulating. Something I usually do at spring if time allows it. I obtained such a need through this side effect even though it was in January. Which made me speculate wether one of  the possibilities was that it might be so that us humans ( subjective conclusion and should not be viewed as anything else but an opinion ) have some kind of Biowatch built within us. It felt like this Biowatch of mine was moving from deep midwinter to very early spring after the 8-9 th day of light therapy sessions. Though when you stopped going there the effect went away pretty fast. What I needed was the same type of light in my room and fulfil the fact that these light tubes are being useful for the plants. Huddinge Hospital light therapy room used 5500 K temperature light Tubes. The difference to that cave of light and my shady room is that they had like 24-30 light tubes while I have 2 of these. I let the enviromental and echonomical aspects be of a higher priority for me in my personal case. But it is possible I will buy another armature to replace my regular undesireable ceiling lamp.

Last year I did not felt any winter fatigue at all. I made an interpretation of my surrounding that year that a lot of other poor Stockholmers could have some trouble with winter fatigue. Though that was my interpretation of my own observation. I did not have that problem and will gladly try to continue to not to have it as a problem. As such, the method I used last winter before I will continue to use. I guess that growing peppers have a lot of good sides. This part in the input could be considered as the health part.


Space and heat is of course an issue.


People can create a jungle with as many lamps that is needed for such a cause. But question is if they wont get a heat problem. And maybe a space problem. Some will solve the problem of too much heat with having a heavy blowing fan. While that is one way of solving it. It is also a way of raising your electrical bill and using even more electric consumtion. The space problem is obvious and I will leave that subject.


My own conclusions lead to that I bought 2 *36 W light tubes having 6500 K ( they work good enough as a light therapeutical purpose if you use full day light spectrum). Its lumen were together like 7000-8000 Lumen ( can be read about here http://en.wikipedia.org/wiki/Lumen_(unit) ). I know that I have checked what it was comparing to. If my memory dont fail me I think 100 000 lux ( 100 000 lumen/ m^2 ) is equivalent to a Swedish Summer day. With that said it means my light tubes are approximately like 1/12 of that.
All this lead to the fact that I bought an armature that did not emitt so much heat. 2 light tubes with 6500 K. The reason why I did not buy for example 4000 K light tubes is that I do not want to promote flowering purposes during winter season. I have no need of it. I just want my plants to be able to make sure it can produce energy for itself and not waste it on creating fruit. Focus should be, with poor light conditions, to maintain life in the plants. Other aspects are just plain hubris ( too weak of a joke attempt? Perhaps a sympathetic laugh at least? Moving on...)


A type of people that are very knowledgeable on this field happen to be, funny enough, the "Stoners". I read some forums. Their extensive detail descriptions about light for their precius cannabis plants surpass this input with an ease.

I hope this will answer some of your questions Eerna. Thanks for asking and stimulating my brain with questions.


Yours respectfully,

Michael Salemsson

The chiliblog

The blog have a bit less input due to the fact that it is low season. But also for the fact I have preseason training for the next mountaineering expeditions. It consumes some time and requires some rest afterward. I will soon be a good boy and make some interesting inputs. Also the studies is taking some time. Make that a lot of studies.

Stratification of Sequoiadendron Giganteum ( mammutträd på svenska)

Time to make it right this time. And time is the lead word for this post.
When it comes to growing up trees of the species Giant Redwood Tree ( http://en.wikipedia.org/wiki/Sequoiadendron ) from seeds a specific stratification period will be required. I did my reading this time. Here is some background. Apparently the Giant Redwood Tree requires a cold period imitating the winter months in its natural habitat. This means that to be able to unlock the genetic code of the seeds, and to see some sprouting, one method is to have the seeds in cold temperature for 1-2 month ( there are a lot of opinions regarding this issue and this post should not be viewed as the ultimate recipe for success).


( Giant Redwood Tree in Yosemite USA )
Now, this can be done in different ways.
Option one)
It is to have the seed in a small container with soil. This after having let the seeds soak in water for 24-48 hours. Then you put a plastic bag around the container so the moisture wont let go and put the container in the fridge. Optimal temperature is supposed to be around 1-3 Celsius degrees. For those of you in USA it is 32 + x*1,8. In which is x is 1 to 3 Celsius degrees. More about Anders Celsius can be read here http://sv.wikipedia.org/wiki/Anders_Celsius  ( the cultural input taken care of with this link). Of course you have to make sure fungis do not take control of your precious treasure.

The second way. And the way I prefer it. It is to use the temperature of the season. Late Autumn is perfect for opening up the genetic lock of the Sequoia seeds. You do the same as above but put the container outside. The temperature will vary for sure. That is not an issue. But after you have let the container endure some cold for a month or two. You can take your precious container inside to imitate spring. The theory is that when the seeds feel the warmth after a LONG COLD period they will sprout. I confirmed this with my good friend James Bonet. We think this will be a good method. My regard to Milos, my job colleague for reminding me to make an input on this issue. Thanks Milos!

Now, you might ask yourself. " Michael, did you succeed with this method yourself?"
The answer to that is that I will know in 3-4 weeks.

Regarding sowing new seeds

I have been asked from some readers by mail to make an input about when to sow pepper plants seeds. While I must admit, I do not have much empirical data to fall upon, I could make some simple conclusions. The answer would be, that you can actually sow whenever you want. That is, if you have sufficient artificial light or natural light to support the seedlings with. I myself need to sow my seeds pretty early, late October, early November. This due to very poor light conditions ( poor Janne, Mats and Patrik that has read this sentence like thousands of times?). I want the plant to be fully ready for the outdoor life. In my case, it takes time. I am not sure this input really helped. But the general answer would be sow whenever you want if you feel comfortable with the fact that you can support your plant with light. If you are not that comfortable on your light conditions and have the weird situation that you decided to grow peppers on the same degree as Scandinavian latitude. Then you might want to use the advantage of the seasons.


 As you can see, I started my new season. Royal black, another ornamental. I sure hope it got some taste. I am looking for a good ornamental with good taste. I am open for suggestions from the readers regarding this issue.



By the way, I still dont know what this thing was that I found in the forrest when I was doing mushroom picking. I know that Janne teased me with the suggestion of "gränna polkagris". It does not bother me much not to know it. But when I look in my picture archive, it does!

I regret the fact that I did not dare to pick it up. But I had a very small wound and the neighbour daughter had a nose bleed that I attended to. I did not want to take any chances of touching something superpoisonous.

The Piementa De Neyde is goodbye..

The Piementa De Neyde has been voted good bye. This due to space problem.
My first videoinput made by me. Hope you will enjoy it. Please make a comment if you liked the video or not. So I know if the readers want me to continue to make future videoinputs.

http://www.youtube.com/watch?v=G13iaYXXClU

Chile Pepper Eating varieties, give me suggestions!

My humble readers, I need your aid. Last year I grew about 15 chile pepper varieties. In which some were of superior culinary quality. I must admit, two to three of these varieties attracted my taste buds in a to me unpredictable pathological fashion.

After having thought of the situation, by trying to analyze what it was more specifically that I liked. I realized, there were some factors that was distinguishable.

1. Strength of the variety. Wether it is important for everyone or not is hard to say. But subjectively I find it important. With that I mean that I grow a pepper variety not only for the taste, but I want to feel some kind of heat. I quickly fell in love with some of the hottest varietes such as B. Jolokia, Naga Morich, Chocolate Scotch Bonnet. Not out of a masochistical behavioristical pattern. But simply, because I love the heat. Meaning, to use old terminology, I am a Chilehead.
2. Taste/Aroma, speaks for itself? This is where the complexity comes in. This is where I need my humble readers help. This factor differs. I need to know what you like. You do not need to motivate it even. I would be happy and honored if you also motivated though.
3. Characteristic, some varieties have different characteristics. Like the Chocolate Scotch Bonnet have a smokey, sweety flavour and spread out its heat differently then the B. Jolokia for example. This is important to me. Because that means I know more specifically how I can use the eating variety in the dishes.

Number two and three go hand in hand.

There are also other factors that can be interesting to take into consideration before growing a specific eating variety. How attractive is the plant/pods? How productive is it? During what conditions? How easy is it to get up from seed to fully productive plant?

The list can be made pretty long. If I stick to the three mentioned above, then I hope, or believe we have a good base.

Economy and hobby gardening in apartment.

Time to start to think again and make some reflections on the economical figures of this plant growing hobby.

Book bought about chile peppers = 250 kr
Seed storage box = 200 kr
Lamp with ballast and bulbs = 700 + 200 = 900 kr
Seedling trays = 50 kr
Soil totally during one year = 60 + 80 + 80 + 100 = 320 kr
Bought plants = 3*100 kr
Sold plants totally = -1200 kr
Bought seeds = 400 kr
Fertilizer = 300 kr
Electric bills based on 15 hours/day with 72 W bulbs = 600 kr / year
Vermiculite and Perlite = 250 kr
Pots of different sizes = 300 kr
Sold fruits = -100 kr

Some of the figures like the electric bill have been exaggerated. I sure dont have the plant lamp on 15 hours/day whole year. But I am more out after a maximal cost for myself.

Down with maximal for 2010  = -2570 kr = -270 euros = -369 $.

I need to compensate the loss with not too much effort put into it. Only way is to sell plants or making sauces and selling them on a hobby basis?

Have bought seeds for next years chile pepper projects. Inclusive real bonsai projects.
Going organically when it comes to fertilizers. Have not found a reliable and suitable organic fertilizer when it comes to the P/K fertilizing. Good P/K fertilizer is essential in some cases when it comes to fruiting development. When it comes to Nitrogene it is easy. Diluted pee is the way to go economically. Notice, have yet not tried it indoors. With full potential that is. Need to try it in one pot for a specific time to evaluate eventual odour problems.

Next years economical figures:

Soil = 350 kr
Vermiculite and Perlite = 200 kr
Pots = 100 kr
Light bulbs = 200 kr
Electric bill (already taken care of, paid in advance) = 0 kr
Might need to buy another lamp, putting 200 kr at a side for it until lamp breaks = 200

Year 2011 = -1050 kr = 150 $ = 111 euros.
 
All this have to be in relation to the fact that I have actually also gained fruits with some economical value. The value of the fruits are itself a variable. And also the joy of learning something knew. Be it volountarily or involountarily. I have not given either of these factors any acknowledgement. This due to the fact that I am balancing it toward the time consumption ( which to be honest is very little).


Any comments, feel free to make an input. I made the calculations to point out that growing plants indoors as a hobby is a very cheap hobby indeed. Compared to many others like fishing etc. The other advantage is that you have your hobby in your room. You dont need to travel somewhere else. Another reason is why I post this input is that I have been asked this before but in real. Happy reading .

Seed storage..

Computerproblem..

I messed a little bit with the HTML code of this web page. My conclusions are that I messed a bit too much and that I am therefor not able to post any pictures on the page. Naturally, I could easily just change it back to the more standard versions. But I am not like that and I need to understand how the HTML code works so I can have the same layout and be able to put in pictures. I guess you could call me stubborn?

A reminder of UN Declaration Rights..

I realize that this has nothing to do with peppers. But our feet stand on a planet that does not always focus on peppers. And as such we need to make some reflections with our eyes open. A small reminder for us humans about the importance of UN human right declaration. Be it if you are a from Gabon, Peru, USA, Spain, Japan or Indonesia. I think there should exist a compulsory test to see the knowledge we have of the human rights as according to the UN. In fact, we should maybe have it as a compulsory citizen test periodically. So we can develop peaceful ideas into people. For the ideas and thoughts are there. It is the reminding process that has been forgotten. We need to accept that we have a short term memory and long term memory. If not for us and our immediate attention, for our children and their future. This is just a small reflection. From a simple modest man with a simple dream about acceptance.













Sometimes, like the leaves of this Piementa De Neyde, even the same twig can have a variation of leaf colors. That is just fine and we need to accept that.

I proposed marriage to my Jolokias and broke monogamy rules without remorse.

My chocolate Jolokia is flowering a lot.




























Death in the shadows. The chocolate Jolokia ( Capsicum Chinense ) really taste wonderful. But it is not as aromatic as for example the scotch Bonnet ( Capsicum Chinense ) varieties. The difference in comparison to the chocolate scotch Bonnet is that the Chocolate Jolokia has a deeper impact with its heat. Whilst the Chocolate Scotch Bonnet is more like a shallow aromatic impact. Both are doing their jobs though. Highly stimulating the endorphine production and the taste buds.









A single chocolate Jolokia Flower.










Here is a single B. Jolokia flower. I post it up so you guys can compare it to the Chocolate Jolokia. For those of you are real geeky ( = me ).












Here are a pair of B. Jolokia flowers. The B. Jolokia can have everything from 4 to 6 flower petals. I like this picture a lot. Click on the pictures to enlarge.


















My B. Jolokia is still producing some pods. But they have become smaller and smaller. Not that I need more chile pepper fruits to be honest.










My cut down B. Jolokia. I will definately keep the B. Jolokia and Chocolate Jolokia. The Chocolate Scotch Bonnet is also a keeper in my book. I guess this is my first marriage. My past knowledge reminds me that science has divided nature into five kingdoms. Funghi, Plants, Animals, Protista and Monera. In my case I can state that I did not completely succeed with the marriage considering it was not even within the same kingdom.





My honorable readers might also have noticed that my Camera technique seem to have been improved lately. The fact is that I still have the same limited capacity of my ancient Digital Camera. What I have done is that I have enhanced its abilities with something called photoshop. Wonders of the world. Time to hit bed again and wait out the fever.

The purple Piementa De Neyde + the weirdest ( mushroom I saw for four weeks ago)

My Piementa De Neyde ( Capsicum Chinense x Capsicum Annuum) looks more purplish then black. The taste was not documented before. Other pepper growers have found this variety to be yuck in taste. I think it is easy to make the misstake to dislike the taste of this variety if not harvested during the right time. I know that I harvested way too early and pod was a bit bitter. Something I do not value highly.





Typical flower of the Pimenta De Neyde. The colour of the flowers can vary slightly.













The stem lignifies over time. Changing colour from black to white. Pattern can be quite beautiful because of that. I am pretty sure it does not show that good on this picture though.











I have no idea what the hell this is. But it is a photo taken for three or four weeks ago when I was in the forrest picking mushrooms with the neighbours Daughter. The red dots were fluidy. The white thing was a bit spongy like a mushroom. I assumed it was a kind of mushroom back then. Maybe some of the reader have seen something similiar and can explain what this is? I welcome any good suggestion.




Time to hit bed and wait out this fever. I do it with the taste of some chocolate Jolokia and garlic in my mouth.

Ghost Rocoto and the Chocolate Jolokia Pod transition phase.

Having a bit of fever and being ill in real. I realized that not all of the plants have received grandpas attention. Allow me to present to you a variety I am not particularly fond of. The reason of that is that I think it sucks taste wise. That said, I should inform the readers that this Rocoto is a popular variety. I call this one for Ghost Rocoto. It was supposed to be Rocoto Orange ( Capsicum Pubescens) . But looks more like a Rocoto Canario ( Capsicum Pubescens). The only thing I know for sure is that my taste buds do not approve of this variety.


The Chocolate Jolokia ( Capsicum Chinense)
A mutant variety of the B. Jolokia. Very good taste 9 out of 10 for sure. Heat strength? Well, it is HOT ! The pod of this variety is helping me to kill whatever is in my mouth disturbing my economy, sleep and income possibilities.











Unmature Pod of Chocolate Jolokia ( Capsicum Chinense)












The transition phase of a pod from unmature to mature state . Variety = Chocolate Jolokia ( Capsicum Chinense). It seems as the time of the transition phase might also be depended on the size of the container ( except, warmth sunlight or light etc). But it could be my imagination. I have not documented it.







Fully mature Chocolate Jolokia Pod.












Transition phase of a pod of the 7 Pot ( Capsicum Chinense) species. It shows the letter C on the pod. As in Capsicum Chinense ! Thanks mr. Pod. I was unsure of what species your were.

My room, some pods and a possible Bonsai project..

My room as it was a couple of days ago. I have two pretty big plants left whom I am not too sure of how to overwinter.











One of them is the plant with the dark leaves. My Pimenta De Neyde. It has not produced much fruits for me. I tasted one for a week ago.













A pod of the Pimenta De Neyde. I thought one month was good enough time for maturity. I was wrong. The fruit color did not help much either since the color remain the same all the time.

The pod does not mature as fast as they did back in June and July. I am waiting for them to feel soft to the touch before harvesting.

















This pod is from the variety 7 pot ( Capsicum Chinense)

It is considered to be top four regarding hot peppers.
I call this specific pod for the "Van Gogh" Pod...
I just realize that might be enough symptom to lock someone into some kind of institution?












Pod was hot....real hot. I love it. When it comes to the heat of the 7 pot I can not say it is stronger then the B. Jolokia or Naga Morich. I do know one thing. The pods from the same plant have bigger variation in heat then by comparing the pods to the variety of Naga Morich or B. Jolokia. Basically what it tells me is that the heat stability of a plant is something that tend to fluctuate.

I can not say this often enough though. The strongest peppers are the ones which are tastiest. It does not mean one have to be masochistical and force oneself a whole pod. But taking a bit of it is enough for a good culinary experience. If the good taste experience will not occurr. Well, then it will be one hot culinary experience.



This B. Jolokia ( Capsicum Chinense) will be turned into a bonsai this year. Or as uncle Jukka Kilppinen would call it, Bonchi.

I have cut it down during different stages. And still waiting for a protest from the plant. There has yet not been such a warning and as such the plant will get some more hair cut in the future. Just to increase the aesthetical qualities of the plant. All this to please us human beings.

The Heritage Of Herminya, year 1987....

In the year 1987, I had not developed my first pubic hair and I looked like this.




In the year 1987 I doubt that the legendary chile pepper grower Mats Pettersson had graduated from the university.

Yet, some interesting events occured during that period.

My neighbour, whom I call "general Soto", moved to Sweden 1984.

( General Soto himself, enjoying a dinner)

With him he had his daughters and wife. Seeking a better life in the colder regions of this world.
I guess he got tired of getting tortured and needed to make some distance from past events and regime. Considering a disturbing political climate nationwise and internationally it is good to remind people of the reason why some people actually move from their native countries.

Enough politics.

When he moved to Sweden he realized that the swedes were not actually using the spices he was so accustomed to in Chile. But that did not disturb him so much. Not as it would do to a lady friend of him who was going to visit him.

The name of the Lady was Herminya. And the year was 1987. Herminya brought with her 20 Ristras of a pepper sort called "Aji". As a somewhat rather knowledgeable pepper grower, we do know that there exist quite a lot of "Aji" pepper varieties. So this is as close as it gets when it comes to identifying the variety.

Unfortunately, It came to be that this Herminya died 1994 in cancer. My neighbour, who is a very warm-hearted fellow, decided to keep a part of a ristra as a memory of her. Why he had actually left one ristra even 7 years after he had obtained the ristras I do not understand.

But 23 years later. In the year 2010, the year which I started to grow peppers seriously. It became so that my neighbour entrusted me part of this ristra.


He told me " This is my memory of Herminya. When someone brings me something. I usually keep it as a memory of that person. Especially if that person perishes. It would be interesting to see if you could actually get something growing out of this."








I thanked my neighbour for the trust. And initiated a sowing seed ritual of wich I had grown somewhat familiar to. This time, a feeling of awe was blended with curiousity. Seeds from a 23 year old pod. The Pod had been transferred over the Andes, the Atlantic Ocean and probably part of Europe. I myself was transported in the year 1984 from the middle east. Over the mediterranean to Sweden. Some weird circumstances has led one of the pods of this Ristra to get into a blind date with someone as me.

In a way it is a strange and beautiful world. In the year 1987 I had not developed my first pubic hair, nor do I think anyone could expect me be the one who carried some form of a legacy of the lady Herminya to the world. At least I did not. This "Aji" pod have had one interesting and long journey. Let us see if there is still some DNA willing to give a living legacy to this lady Herminya. I am sowing some seeds of this "Aji". In memory of my neighbours "amigo". This I do with hope and respect.