*BIG* Pepper Thread 1/🧵
I grew over 29 varieties of peppers in 2025. This thread reviews growth/productivity, cold tolerance and gives an honest detailed description of taste (fresh, dried and how it blends with other ingredients when cooking).
I hope people will find it useful for reference.
#garten #jardin #jardim #gardening #peppers #paprika #chiles #piment #solarpunksunday #bloomscrolling
reshared this
cio-online.com/actualites/lire… Antonio Caselli sur l'influence de l'IA sur l'emploi.
#AI #IA #emploi #antoniocaselli
Si cela s'inscrit dans un contrat social où les charges sont réparties et les bénéfices servent à l'ensemble de la société plutôt qu'être accaparés par une poignée d'individus qui laissent leurs voisins (esclaves de fait) dans la mouise ...
Un voeu pieux dans le contexte actuel ...
Since the Enlightenment, we’ve been making our own decisions. But now AI may be about to change that, says Joseph de Weck, a fellow with the Foreign Policy Research InstituteJoseph de Weck (The Guardian)
reshared this
A female android is forced to lie when she is brought to the repair shop by her abusive owner.After Dinner Conversation® - Philosophy | Ethics Short Story
Oleastre reshared this.
reshared this
Between equinoxes
The end of the fourth candle
Resting semester
Dave Higgins [Main Account] likes this.
#ThreeGoodThings for today :
A nice bike ride across the border ;
A very good lunch in a buckwheat pancake restaurant;
And a wonderful christmas market in the center of #tournai #belgium.
Back to home under the rain, soggy but happy.
We accept that crops grow and then get harvested and then the field lies fallow.
We accept that animals hibernate.
But when it comes to our own sense of meaning, we expect constant summer...
Oleastre reshared this.
Fire, blood and fury
Smothered to dullness
Got lost in the mist
Bitter memories
Eased with a nursing smile
One pill at a time
Of light and shadow
Bound in every element
Love. Primordial life.
#ThreeGoodThings for today
Family meeting around a delicious meal
A nice evening by the fire at home with good coffee
Harvested hawthorn to be shredded for garden mulch after birds ate all the berries.
Jacob Urlich 🌍 likes this.
After scorching heat
Mountains soaked by drenching rains
Still see saffron bloom
Le liseron fournit aussi d'assez bonnes ligatures pour les plantes tuteurées-palissées, à condition de le nouer frais et sans trop serrer les noeuds. Ici ce sont les tiges tout juste fleuries qui sont les plus pratiques. Pas besoin de ficelle ;)
#jardin #permaculture #Ensauvagement
https://reporterre.net/Au-potager-controler-ou-laisser-faire-L-exemple-du-liseron
Christophe So likes this.
the history and future of societal collapse
“Collapse isn’t just caused by structures, but also people. If you want to save the world then the first step is to stop destroying it. In other words: don’t be a dick. Don’t work for big tech, arms manufacturers or the fossil fuel industry. Don’t accept relationships based on domination and share power whenever you can.”
theguardian.com/environment/20…
#news #business #tech #politics #health
An epic analysis of 5,000 years of civilisation argues that a global collapse is coming unless inequality is vanquishedDamian Carrington (The Guardian)
reshared this
J blue
in reply to J blue • • •30/
Biquinho (chinense)
This is a famous pepper in Brazil. They’re supposed to be sweet like candy with mild heat and are often pickled. My red ones were a casualty of cross pollination and turned out to be blazingly hot and tasted like battery acid. The salmao were fine.
Fresh: sweetish, slightly berry (like candy raspberry) with mild chinense flavor, lower heat than jalapeño.
Dried: tastes like sweetish orange peel and chinense flavor disappears in drying process…
J blue
in reply to J blue • • •28/
Ají panca (chinense)
Staple pepper in Peruvian cooking.
Fresh: cucumber, lettuce. It begins to dry on the plant and can air dry at room temp. No chinense flavor.
Dried: best tasting dried, it’s sort of reminds me of tamarind-date chutney if you take away 99% of the tartness. After taste of cucumber water. Almost heatless, warm, not biting.
Cultivation: very tall plant, needs staking, doesn’t produce a lot, and is very cold sensitive…
reshared this
Mike reshared this.
J blue
in reply to J blue • • •26/
Ají jobito
Not sure if this is a true jobito bc other seeds in the pack grew to be red scotch bonnets. The man who originally exported them from Venezuela in a fundraiser (2015) described them as fruity, intensely flavored with some heat. I started these rather late and the peppers matured in the fall so it’s also possible cool weather affected their taste.
Fresh: sweetish, almond-y, very faint mushroom/cooked squash aroma. Barely noticeable chinense flavor is isolated in the placenta…
J blue
in reply to J blue • • •24/
Ají habanero (baccatum)
Fresh: not a lot of flavor, jalapeño level heat, sweetish and smoky. The pepper walls are thin and tough. They are not good for fresh eating. They are much better as a dried/powdered ingredient.
Dried: phenomenal dried. Earthy, smoky sweet apricot. It taste kinda like saffron and can be used as a saffron substitute. I store these separately just for this reason. Jalapeño heat.
J blue
in reply to J blue • • •32/
Cheiro do Norte (chinense)
Fresh: Sweetish, mild chinense, slightly cooked summer squash flavor, less heat than jalapeño.
Dried: tastes best dried, chinense flavor disappears. The drying process gives it a pleasant crispy texture like a potato chip and is nicely snackable, like a chili-seasoned, apricot-y, sweetish potato chip. And unlike potato chips, it’s satisfying after a few slices.
Cultivation: compact, chubby, fairly early flowering, produces well. Cold sensitive.
J blue
in reply to J blue • • •10/
Ají cacho de cabra (baccatum)
I’m not sure if this is the correct pepper for the seasoning merkén, but it’s still good. When I look at videos of merkén being made in Chile, the peppers they use look larger. Online, it also states that the peppers they’re using in Chile are species annuum, which is odd because most peppers grown in Chile are baccatums and chinense.
Pictured below is the flower of the pepper I grew and it is clearly a baccatum flower.
Bob Tregilus
in reply to J blue • • •J blue
in reply to Bob Tregilus • • •their feed with 50-60 posts of peppers.
Earthworm 🐌
in reply to J blue • • •@elaterite
You are a kind person.
And I think your pepper thread is a true timelone cleanser for us not lose our heads.
#PeppersNotPepperSpray
J blue
in reply to Earthworm 🐌 • • •J blue
in reply to J blue • • •45/ PJ UFO (chinense)
Unstable hybrid. Some of my peppers came out looking like like round peach habaneros and tasted like metallic, fruity battery acid with raging, explosive heat (hotter than 300,000SHU). I gave it away. The others came out like purple squat teardrops. I kept the purple ones. They start out looking like UFOs and then plump out to teardrops. See pics.
Fresh: green tea, fruity-citrusy, very mild chinense, sweetish around 100,000SHU
Dried: metallic, a bit like chili arbol