I have some dried reapers from Ed himself. How many should I use in the crock pot of chili? Is one enough?

Have health issues that makes it harmful for me to eat spicey foods but would like to grow some peppers besides Bell peppers to make salsa and rotel.

So i was interested in growing smth and i rly like peppers so i bought this mexican chili plant. I noticed it wilted everytime i left it in the sun so i resorted to only leaving it a couple hours in the morning and leaving it in indirect sunlight. I know it might not seem healthy rn so i was wondering if anyone here knew how i could take care of it better.

I have heard different things from different people here and I would like a pole

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I have no idea what these are. I only had 3 or 4 peppers from seed packs from the store, but was lifted seeds from a friend as well. I got some habañeros, jalapeños, red ghost, cayenne, nardellos, and these. Any idea? I ended up harvesting them and sticking them in the freezer before trying one.

I’m pretty sure this is kahm yeast but I’m not sure. I haven’t had any bottles ever do this.

Time for overwintering

Here is my methodology: I use about 12-18 3-gallon nursery-grade pots. I save most of the soil, and in spring, I just add about 1/3 of the pot's fresh soil. It is Miracle Gro (I know, but suburbia).

How long is this safe for? Add what to the soil next year? Cheap low maintenance style gardener.

My preference is about 10k Scoville for daily eating.

Thai peppers in a stir-fry is perfect because it's diluted.

I will eat the more fruity habaneros and Scotch Bonnets if I devein them.

I like indian food and that heat is more a slow build. Hottest foot Ive eaten was when my friend said he wanted the hottest curry they could make. I could taste all the spices and about 45 seconds latter my entire mouth was on fire.

Even if I devein Fatalii I still feel a pinch on my tongue. No other pepper has created that feeling. Ghost peppers are hot across my mouth. Fatalii feels like calvary assault on my tongue and my tastebuds were routed and slaughtered as they tried to run away.

Is there a unique chemical in Fatalii peppers that causes that pinch?

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Any ideas? It's taking forever to ripen (compared to my habaneros), goes from light green to pale yellow and finally orange here. The first set of peppers it produced were same shape but larger, and never seemed to progress past a pale yellow - I thought it was Hungarian Wax Pepper. Unfortunately more pictures might of the plant might not be helpful as it was ravaged by aphids - it's the Charlie Brown Christmas Tree of peppers.