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100.0% would recommend this item to a friend.
0 out of 0 people found the following review helpful:
What are the pros? Plentiful
What are the cons? Don't keep well
Healthy plants just took all summer to come to fruit.
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1 out of 1 people found the following review helpful:
What are the pros? Healthy
What are the cons? Slow
Easy to grow and get started. Slow to mature but came on strong all at the same time, which was ok because I was making sauce. Very hot, thin walled and didn't keep well in the fridge. Plants were large and healthy. No complaints
What are the pros? taste; super hot; juicy; nice
What are the cons? late
This was my latest pepper of 2016 that I started early in a Strong Camel greenhouse (transplanted outdoors in the spring). Peppers were finally turning orange in November. Nevertheless, this pepper deserves respect. I ate a yellow one in November and wow. First, I started with the tip. The taste was great (I can see why people would make hotsauce with it), but the heat felt a lot like a rugburn. It lasted a long time. I ate the rest, and it felt similar to, but hotter, than a Habanero, and it lasted a really long time. Tabasco is said to be between 30k to 50k SHU (about like Cayenne), but this was more like a Carolina Reaper to my mouth (yes, I have eaten one), except Tabasco didn't make me sweat, and the burn that followed in my stomach was more consistent (and the stomach heat didn't last as long); the mouth heat lasted longer, though, I thought. It's easily one of the most painful peppers I've experienced. I hear the late season ones are a lot hotter (so, that might explain it).
0 out of 1 people found the following review helpful:
What are the pros? Many
What are the cons? Hot for the Scandinavian taste
Its very nice in a flower garden, but I can't eat any since Minnesota has fewer people who enjoy hot peppers. Difficult to give away.
7 out of 7 people found the following review helpful:
What are the pros? Just plant and forget it
What are the cons? NONE
When I was a child in Louisiana, everyone use to have them growing along side of their houses as perennials (along with banana trees). My grandmother would always make the grandkids pick these so that she could make pepper vinegar. The plants are so easy to grow, no maintenance at all. I have plants that are at least five years old and still fruiting. I remember grade school field trips to Avery Island to visit the McIIhinney factory- the vast fields of tabasco plants and the choking smell of the barrels of aging hot sauce in the large warehouse. Plant early to get a bumper crop of peppers.