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Hey guys!   So three years ago (February) I started a ferment made up of 50/50 Butch-T Scorpions and Tabasco peppers (both homegrown). I started the culture using a vial of White Labs lacto bacteria and then left it alone for 8 months in a jar covered with cheesecloth. After those 8 months, I...

So it turns out, my new favorite pepper after my first grow season was the old favorite, Tabasco. Just nothing beats that squirt of juice when you bite into them and that sharp, bright flavor. While doing a little research on the plant, I found mention of several different types of seeds...

Hey hey! A friend of a friend brought me these peppers that originally came from Kenya. Apparently she lived there for a year and fell in love with a pepper that many of the villagers were growing and cooking with. So she smuggled out a few when she moved back and has been growing them ever...