I've had a couple of bird's eye chili plants, and what amazed me was how long they kept producing fruits, even in to winter (had them indoors naturally, but I hardly have the heater on). Very interested to grow some Piri Piri next year.
Great video of a comparison of your differing Piri Piri varieties Shaun. Good to see Sam's welcoming and following his tasting opportunities. See you along about Sunday morning again. Stay Spicy! Happy Gardening! -Bob...
Piri Piri {Malagueta ) come from Portugal and Its very very spicy lol you cant eat. Piri Piri sauce is very popular in Portugal and African countries. Thank you for the video.
G'Day hope all is well.i live in midwest USA & i've been growing hot chilis for about 2 years now.this year i i tried a differnt variety labled as Malagueta pepper.also known as the Piri Piri.i have 3 plants about 24" tall.every single leaf on all 3 plants are wrinkled & shriveled.although the root base is healthy and the plant is still growing.i start them in plastic cups w/ a plastic sandwich bag on top then transfer to a 1 gallon hydroponic jar fed with NCS 17 hydroponic nutrients.when the root base is sufficient they are transferred to a 5 gallon liquid kratky bucket.all are still growing & every single leaf is still shriveled.what a difficult plant.still looking forward to trying that one 🙂
By the way, the best thing to fight off a hot pepper is thick goat yoghurt. Some breads can be good as well but drinking milk is actually not that great. It can actually make it worse.
Yours look so healthy. Twice the size of mine here in Florida. 1st time growing them here and found they are like so many others in that they don't like the day after day hot and humid summer (lots of rain) environment. Getting into the dry and cooler season now, have pruned and re-potted (2 plants) with fresh soil, and glad to say they are responding very well. Did I miss a Datil video? Thanks for another great video.
I just tried some Piri Piri today, I've used to growing my own habanero, carolina reapers and this other thai chilli I just randomly picked up at a store one day that had a awesome taste. I grow them for the taste and kick, but boy the Piri Piri really has a wonder full taste that's for sure, but the "heat" is something else, I don't mean it's hotter then my other peppers, but more of a different feeling, it's kinda "tingles" slowly for a while until you feel the heat, then it washes off in waves of prickling sensations. I wouldn't mind trying to cross this with my reapers!, some times they do just end up being too bold, kinda hard to get a good tasting out of them if you know that afte the meal you'll end up moping the floor with your tears and snot 😁
I just learned my favorite pepper is from the same country my mom's side of the family are from (Zimbabwe) i use it for everything it's a super good and versatile chili i use it whole, chopped, and to make sauces with
ChilliChump, if you like those Piri Piri Peppers, you should definitely try black scorpion tongue peppers. They are visually beautiful and the taste is sweet, a little tart, about 100k scoville, and hints of floral. Unique and cool. The heat hits in like the back of your jaw, odd but different,
Got intriguet by this video. Would like to compare the peppers too 😃. I've got piri piri that I have been growing for two years. Will make comparison next year with Mozambique piri piri since I have bought the seeds 😃.
Nice coincidence. Yesterday I picked my last Thai Birds Eye. Some are in the food dryer and the rest are fermenting with onion, garlic, ginger and a little beet root. I'm so exited to taste this one in a few weeks. Any updates on the Fatalii 2020 seed kits?
Hi Chilli Chump! LOVE your work and I'm a huge fan. I know you generally reply and I wanted to know (a) if you ever re-use brines from older batches and (b) if you'd recommend any vessels for bulk fermentation, ie a carboy maybe? Thank you!!
Hi there. Thank you for watching my videos! I will sometimes use a little brine from a previous fermentation as a starter, but not the whole lot. You will muddy the flavours if you use too much. With regards to large batch fermenting...large fermenting buckets are my go-to. Something like this geni.us/2KCCF
This was awesome! I want,to,order,some,piri seeds next season. Also, does fermenting peppers create alcohol? A few season pepper grower....however, first time fermenting! Ty in advance!
Hi Jordan. Thank you! No, lactofermentstion doesn't create alcohol. It creates lactic acid. If you used a yeast, then yes, you could create alcohol but that's a whole other video 😉
A couple of days ago I tasted one stupidly hot pepper the "clockwork orange" ...man that was even hotter than a Carolina reaper...so hot...I hated it...!
Guys, do you still have taste sensors? I just tried one bite of peri peri, with a lot of food, and..OMG. My right eye got numb, still feel it on my tongue, after two hours.
Hi! Can you make a Greenhouse tutorial? I live in Illinois where it can get pretty cold in the winter and would like to see how to keep the chilis alive!
Hi. Do you mean a tutorial for keeping plants alive in the winter in a greenhouse? The only way to do that is with heating (at least in my climate). Frost will kill chilli plants! I don't keep my plants alive over winter in the greenhouse, that would get very expensive!
Possibly Nick. The regulations around seed selling is a bit of a minefield. I would need to be a bit more restrictive about where I send them. Have had about 5 packs sent back to me from Australia by customs (out of 9 that I sent). Gets expensive when I have to refund those, including shipping.
Great video as usual. I want to see Sam eating a Scotch Bonnet or something. Can you make that happen? I've added Piri Piri to my list for next years plants. Can't wait to see it.
Are the same as African birds eye on most seed selling websites? Most of the sites I get seeds piri piri seeds but they look shorter at fatter than these. It's really confusing. I would really like to know where to get the seeds for this exact pepper. If you type "piri piri pepper" on google and go to images you get pictures of many different looking peppers
Hey Shaun, great video, these are definitely on my grow list for next year! I didn't know about them before I saw your videos about them sadly :( Quick question, do you know if letting green peppers "ripen" next to tomatoes or bananas makes them viable for fermenting? Or is it just still an unripe pepper after the color change? They wouldn't ripen on the plant because it's too cold now. I have some next to tomatoes now and they changed colour in just 2 days.
@@ChilliChump Okay cool. I just thought I remembered you saying be careful fermenting green peppers because of low sugar content? They have been on the plant for a long time but just didn't change colour.
You don't want to ferment unripened peppers. But if they are changing colour, then they are developing the sugars. Typically however, chillies won't ripen off the plant unless they are already turning. They aren't affected by ethylene like other fruit.
@@ChilliChump Hmm okay so I can just get the tomatoes out of there then 😅 I'll just give it a go and test the pH after a week or two with these ones then. Thanks so much 👍
@@ChilliChump I asked you what chilli you recommended for making chutney with that packs flavour on one of your other videos tonight and you said the peri peri so have ordered some seeds. Drink blixem drink
