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Post by pepperhead212 on Aug 15, 2014 23:48:43 GMT -5
Here are some Big Jim Numex peppers I picked today, all from the one plant in the EB (the same EB with the large Anchos, plus Mustard Habanero and Hanoi Market plants. I roasted and peeled these, along with those large poblanos, and got close to 2 c of rajas. The Big Jims are very thick fleshed, compared to most poblanos, though that 5.5 oz one had incredibly thick flesh. I was surprised when peeling them, and I was nibbling on the parts that couldn't really get peeled, that these Big Jims actually have some heat in them! Not THAT much, but still hotter than any poblanos I have ever grown, including this year's. I have a bunch more of these in the ground, and many are ripe, so they are ahead of the EB peppers.
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Post by Laura_in_FL on Aug 17, 2014 10:33:56 GMT -5
Nice peppers. I am not sure why, but even my "mild" jalepenos sometimes get really hot (by my standards ) when grown in the EB. Are you seing a difference in heat level between your in-ground Big Jims and your EB Big Jims?
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Post by pepperhead212 on Aug 17, 2014 12:46:33 GMT -5
Those from the EB definitely seemed hotter than the BJs I roasted and peeled last week.
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billh
Pro Member
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Post by billh on Aug 17, 2014 18:35:51 GMT -5
Nice peppers, BJ's are big jims, but what are EB's?
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Post by pepperhead212 on Aug 18, 2014 0:02:14 GMT -5
Nice peppers, BJ's are big jims, but what are EB's? That's the Earthbox, that I grew these in. My first year using the EBs, but Laura and some others are old pros at it.
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billh
Pro Member
Posts: 231
Zone:: 6a
Joined: December 2011
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Post by billh on Aug 18, 2014 7:06:22 GMT -5
OK After I had already pushed post I thought that might be it.
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Post by Laura_in_FL on Aug 19, 2014 8:54:38 GMT -5
So it's not just my imagination in thinking that the same peppers come out hotter when grown in the EB vs. in-ground. I wasn't sure it was due to the EB because I really haven't done side by side growing like you are this year with the Big Jims. The first year I grew hot peppers in an EB, when I harvested them I thought that they seemed hotter than they had been the year before. I didn't connect the extra heat to the EBs at first, but over the years I kept finding that all the supposedly "mild" jalepenos I was growing were coming out just as hot as regular jalepenos obtained elsewhere. The next clue was when my Ancho 101s were so hot that I could hardly eat them. I'll just have to aim for the low end of my heat tolerance when picking pepper varieties...or train myself to be less of a pepper wimp. It occurs to me that EB might be something for the real fire-eaters to try, to see if they can get even more pain into their favorite super-hots.
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