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by beeswax
3529 days ago
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Absolutely this. This year I have been growing Bhut Jolokia (ghost peppers), Habanero, Scotch Bonnet and Jalapeños both in a small greenhouse and outdoors. I afterwards dehydrate the fruits to prevent mold and so I can store them over the winter. My favourite blend for DIY chili powder is Scotch Bonnet mixed with Bhut Jolokia for both taste and heat. |
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