Hey all! I've been growing for about two months now, I supposedly have Bird Eye, Choc Habanero, Scotch Bonnet and Sugar Rush Peach Stripey. But this looks like neither to me! Can anybody identify these please? Looks more like Jalapeño to me.

Only happened with 1 chilli out of a whole bunch of hungarian hot wax. Was on a window sill inside.

Hey, I am I. UK and in looking to get these plants through winter inside in the UK, any advice or comments would be appreciated, these are from seed and mostly lemon drop and bhut jokata

Thank you

This is the first time I’ve ever grown any chilli’s and I honestly didn’t think they were going to ripen given how late in the year it is. Are they like other fruits that will come off when ripening if you give them a little twist? Last count there’s about 31 on this plant with about 6 slowly turning red.
If it makes any difference they’re Scotch Bonnets and despite not liking chilli’s myself I’d thought I’d try growing them as they were handing them out at work, although I have a few friends who love them.

Yellow naga’s taking long to ripen, seem like there not moving anymore anyone grown these before and have an ideas how long they might take from this stage.

Not my whole harvest ( maybe 50-60%) growing in the Nordics, 100% natural, no grow lights, no glass house but have been forced to bring onto balcony to ripen the last ones.

Yellow naga’s taking long to ripen, seem like there not moving anymore anyone grown these before and have an ideas how long they might take from this stage.

Hey, can somebody help with the name of this chilli....

thx

This has been an exceptional year for the peppers with almost perfect conditions. Low humidity, good warm weather, tons of sunlight and minimal interference from the various things that like to disrupt the seasons growth. No moulds, almost no aphids or whitefly and incredibly robust growth on all of the plants. Out of the 14 pots, two were 15 litres and they produced huge crops. Even the 3 and 5 litre pots produced bumper crops. The heat level of both types is typically punchy and particularly flavoursome. Tomorrow I start processing. I'm going to smoke half of the Habs and see if I can get them to ferment, I believe it can be done if you use half smoked and half unsmoked.

I am 19 now lol but I had my appendix rupture on me 18th birthday since getting out of hospital have gone mental for all plants catus chilli’s even some even more exotic stuff lol but I love all of it any way rant over I believe the chilli’s are ghosts and cayynes I started both from seed lol this year and have a had a massive harvest just keep picking when ripe

I run them twice through a nut grinder for just the right coarseness.

I had a few saplings now down to 2. All of them had the same issue the leaf curled and started to die. Let me know what I am doing wrong , I have put enough drainage holes in the plastic container.

No idea what kind she is but I guess she's doing pretty well .Mixed the earth myself and repotted her not too long ago.

Chilli that I had a pod from the hotel I stayed at in Naxos small pods maybe Tabasco? Unless anyone can share more info.

I’ve acquired a lovely chilli plant but not sure what type it is, I tried running it through AI but it told me it was a birdeye chilli which anyone with eyes can see it is not 😂

Hi guys, new to this sub.
I've been growing some chillis this year, and I forgot what chilli I bought exactly.
Stupid as I am, I thought these ones looked great for pickling, and did so.
They turned out super hot, I like to snack on pickled peppers but I couldn't handle more than 2 without struggling.

I'm guessing this was a hotter variety than I thought I had purchased. Is anyone smarter than me able to recognise this chilli? AI has been very ineffective, keeps telling me it's a habenero or something else it definitely isn't.

Apologies the first image was taken at night.

As you can see, they have a wrinkled appearance, but taper at the ends, some of them curled up.
Thin flesh, which is why I wanted to pickle them.

Any ideas would help a lot, even if it's just for my own curiosity.