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willie?s ghost seeds

Willie?s ghost seeds
Scoville heat units (SHU) 350,000

Robs Allotment Blog

Globe trotting gardener, with a love of Heritage Vegetables

Ghosts, Reapers, Scorpions, Spanish Bombs, Yellow Jamaicans, Trifetti and Willies….

I’m talking about chillies! Why, what did you think??

Chillies

I’ve decided to grow a variety of chillies this year. I normally grow a few plants in my cold frame and then move them out onto the patio when the weather gets hot. However, this year I’ve got my new greenhouse, so its chilli central here!

The main point I’ve read and been told about chillies is, they need a long season, so get them started early. I’ve started my chillies off in either Jiffy 7’s or in modules. There’s no particular reason for which is in which, the fact is, I ran out of Jiffy &’s while sowing them.

Carolina Reaper Seedlings Trifetti Seedling

As you can see, not all the chilli seeds germinated. This is one of the main reason i prefer the Jiffy 7’s over the modules. If the seed in the Jiffy 7 doesn’t germinate, you can use it for something else, or crush it up and use the compost for another plant. However, if the seeds in a module don’t germinate, you have space taken up by bare modules. You could re-sow the seeds, but then you end up with plants at different stages of maturity and thus they need potting up at different stages. So, not matter if you have one or six seedlings in a module, the actual module takes up the same amount of space regardless. Where as the Jiffy 7’s take up as much room as there are germinated seeds in them.

Chilli Heat

Scoville heat units Name of pepper
2,000,000-2,200,000 US grade pepper spray, Carolina Reaper
800,000-2,000,000 Trinidad Moruga Scorpion, Bhut Jolokia (ghost pepper)
100,000–350,000 Jamaican yellow
10,000–23,000 Chilli willy, Trifetti
3,500–10,000 Cherry bomb (Spanish bomb)
1,000–4,000 Jalapeño pepper
100–900 Banana pepper, paprika, Pimento
0 Bell pepper

Spanish Bomb AKA Cherry

Spanish Bombs

These are actually called ‘Cherry Bombs’, but I took the seeds from a friends plant years ago, she lives in Spain and had been given them by an elderly neighbour. So, the name ‘Spanish Bomb’ always stuck. The plant produces an abundance of eye-catching bright red fleshy fruits. We always use these little fruits to stuff. They are about 5cm across, ideal to stuff with cream cheese, or blue cheese and then bake for a few minutes to allow the flesh to soften.

Scoville heat units (SHU) 6,000

Heirloom, Trifetti

Trifetti –

I got the seeds for this little beauty from the Heritage Seed Library, which is part of the charity Garden Organic. I’ve been told, that because it produces such compact plants, with attractive green/purple streaked leaves, that this variety is sometimes grown as a decorative houseplant. Trite is believed to originate from Mexico, but is now classed as rare heritage variety.

Trifetti foliage

As you can see, the foliage goes a deep purple colour on the edges of the leaves. This in turn matches the deep glossy purple of the small fruits. The fruits are normally only a couple of cm’s long. The fruit goes from purple to red when it is ripe, as it changes colour, the heat increases dramatically.

Scoville heat units (SHU) 5,000 – 30,000

Chilli Willy (AKA Peter Pepper)-

What can I say…..

Well, where do you start with this chilli? Lets start by saying, this is a real chilli, it’s not a joke. Yet again, another heirloom variety and it’s very rare to find the seeds for sale. In fact I had to search the internet for a while to get some of the seeds. The origins of this chilli are unknown, which is a shame, as I’d love to know what the locals thought of it! I’m growing this variety as a curiosity, basically because it makes me smile like a naughty school boy every time I think about it. I dare anyone to grow it and not giggle to themselves when they see the first fruit developing. Chilly Willy is quite a mild pepper by rights. However, I’m thinking of blending the fruit with a couple of hotter chillies, some garlic and ginger, to make a ‘Hot Cock’ Sauce. I’ll keep you updated with its progress.

Scoville heat units (SHU) 10,000-23,000

Jamaican Yellow

Jamaican Yellow-

The more common version of this variety is the Jamaican Red chilli. To me, they both have a strange shape, it reminds me of a duck’s beak. This is one of the reasons I went for the yellow variety, over the red. Another reason was that the yellow is slightly more savoury than the Jamaican Red, the yellow kind is just as hot, just as oddly shaped and I think it’s a better looking chilli, with its sunshine yellow appearance. You can buy a red chilli anywhere, but when was the last time you saw a yellow one? I can imagine using this in a salsa. You’d see the tomatoes, onion, coriander, and then tiny specks of yellow that give a good kick. Perfect with a big bag or crisps! This chilli is really densely foliated and produces numerous chilli peppers per plant, all looking like miniature beaks hanging from the branches. You’d be ‘quack-ers’ not to try it.

Scoville heat units (SHU) 350,000

Ghost (Bhut Jolokia)-

Ghosts

The Ghost chilli, or Bhut Jolokia has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means “ghost” and was probably given the name because of the way the heat sneaks up on the one who eats it.

The first time I tried this chilli, was when my friend Rekha gave me one. We’d been out for a meal one evening, and then the next morning she came down to breakfast holding a small Tupperware container. She proudly told me that she’d grown it, and presented the box to me. On opening it, I was greeted with this long, gnarly, bright red pepper. The first thing that hit me was the smell. Its smells hot. You know the smell when you put chopped chilli in a hot pan and you get that hot smell that makes you cough, well that’s what I got from the fresh pepper. It made me cough, and me coughing, made Rekha smirk and giggle! We both love our chillies, so this was the perfect gift for me. When I got it home, I chopped the ghost in two and ghost seedling

” data-medium-file=”https://robsallotmentblog.files.wordpress.com/2015/02/img_7483-e1424875720875.jpg?w=260″ data-large-file=”https://robsallotmentblog.files.wordpress.com/2015/02/img_7483-e1424875720875.jpg?w=768″ />removed the seeds. Even the seeds appear gnarled and nasty looking, just like the fruit itself. I actually used the harvested seeds to grow my crop of ghost chillies this year, and from how hot the parent fruit was, they’re going to be HOT!

In 2007, Guinness World Records certified that the ghost pepper was the world’s hottest chilli pepper, 900.5 times hotter than Tabasco sauce; the ghost chilli is rated at more than 1 million Scoville heat units (SHU).

Scoville heat units (SHU) 855,000-1,04,147

Trinidad Moruga Scorpion-

The Moruga is thought to be a cross between the Trinidad Scorpion and Red Savina chilli (once the hottest chilli in the world until it lost its crown to the Ghost, and then the mighty Reaper!). This chilli just looks evil to me! It’s glossy red skin, which shouts ‘DANGER, don’t eat me’, the gnarled shape of the fruit, it just looks nasty! You know this chilli is not to be messed with, and if you’re careless, you may end up red faced….or worse! Aside from the heat, the Trinidad moruga scorpion has a rich fruity flavour, which makes it a sweet-hot combination.

Heres what Paul Bosland, professor of horticulture at New Mexico State University and director of the chilli pepper Institute had to say about the Moruga. “When you eat a reasonably spicy pepper, your mouth goes numb, Bosland said. That’s a pain response. “What’s happening is that your receptors in your mouth are sending a signal to your brain that there’s pain, and it’s in the form of hotness or heat, and so your brain produces endorphins to block that pain,” he explained.

When you eat an unreasonably spicy Trinidad Moruga Scorpion pepper, on the other hand, numbness doesn’t cut it. Your body steps up its defense mechanisms by instantaneously inflating liquid-filled balloons of sorts inside your oral cavity. “You would typically get blistering in your mouth and your throat as you were swallowing,” Bosland said. By putting these high-heat-capacity cushions (blisters) under the top layer of your skin, your body is attempting to absorb heat entering through that layer. “The body is sensing a burn, and it’s sacrificing the top layer of cells to say, ‘OK, they’re going to die now to prevent letting the heat get farther into the body.’”

But in the case of Trinidad Moruga Scorpions, even blisters don’t stop the burn. These peppers contain so much capsaicin that the chemical permeates the blisters and keeps activating receptors in the nerve endings underneath, causing ferocious burning sensations for 20 minutes or more.”

Now some of you, like my Mum, will be asking ‘why would you want to grow something so hot?’ It’s simple for me, it’s the challenge. Not the challenge of eating a whole Moruga, I’m not that suicidal. But, the challenge of growing such a hot chilli is just so addictive, I want to know that I can grow it! Anyone who grows chillies will know what I mean. I don’t suppose I’ll be eating many of these, I’ll probably only use them to add a bit more kick to my home-made hot sauce. In fact, I have a few friends who love spicy food and make their own sauces, so I’m going to give them a few fiery presents when I see them next.

On February 13, 2012, New Mexico State University’s chilli pepper Institute identified the Trinidad moruga scorpion as the hottest chilli in the world.

Scoville heat units (SHU) 855,000-2,199,999 THATS HOT!

Carolina Reaper- This nasty looking chilli, with its large stinger, has a beautiful shine and gloss to its skin. It has a fruity sweet aroma and the taste is of chocolate and cherry (If you can get over the heat, which is like getting dropped into one Dante’s 9 circles of hell).

The Carolina Reaper was originally named the “HP22BNH”, bred by Ed Currie, who runs PuckerButt Pepper Company in Fort Mill, South Carolina, United States. A lot of time, effort and expense went into the development of the Carolina Reaper. Ed dedicated 4 years of testing to validate the scorching heat level of this volcanic pepper.

Reaper seedling

The Carolina Reaper will now go down in History as the Worlds Hottest Chilli thanks to Ed and his team. The Carolina Reaper has been rated as the world’s hottest chilli pepper by Guinness World Records since August 07, 2013. These lava hot chillies are about 4cm tall at the moment. They have rounded leaves, rather than the longer oval type you normally think of when you see chilli plants. I started each one in a 9cm pot, as I only got 10 seeds in the pack. All but 2 of them have germinated and look really healthy. So, I’m hoping for a great crop of fruits to pass along to friends and family later in the year, plus a few seeds to send out to regular readers of my blog. Then you can see if you can handle a reaper.

If you’re trying to grow any of the same chillies as me, please let me know, and share any tips you may have.

Watch the hilarious Chilli Willy on his journey as he gets his first girlfriend and discovers that actually he’s not a bad dancer!

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“Grow Your Own Chilli Willies”

Grow Your Own Chilli Willies Funny Gift

Watch the hilarious Chilli Willy on his journey as he gets his first girlfriend and discovers that actually he’s not a bad dancer!

Chilli Willies can be grown from seed from our Chilli Willy Kits and Chilli Seeds and make the perfect funny gift, novelty gifts and secret santa presents.
http://www.chilli-willy.com

If you are looking for the funniest video, then this could be it. You may love it or hate it. But you will definitely remember it.