Cheese pepper? Never heard of it. Likewise Penot Noir, though "F1" makes it sound like a cross or sport.

Bell and jalapeno, you're on your own.

Chile de Arbol is very tasty, but very little flesh. Dried is good but using it fresh is almost pointless.

Alma Paprika is excellent; quite similar to Apple Pimento in flesh and flavor, though the pods are quite different.

Again, I recommend Grenada Seasoning (wrote it wrong above).

Past season (2016) I took a year off from growing peppers. Reason being, had plenty of sauce, pods and powder from 2015. But missed the fresh eating types. So this year I am going back. Here is my tentative list :

[COLOR=Red][B]Hots and What Not: [/B][/COLOR]

Trinidad Scorpion
Red Habanero
Choc. Habanero
Scotch Bonnet
Thai Hot
Chinese 5 color

[B][COLOR=DarkRed]Not So Wild[/COLOR][/B]
Numex Sunset
Numex twilight
Lemon Drop
Golden Cayenne

[B][COLOR=Blue]Milld[/COLOR][/B]
Hung. Yell. Wx
Big Jim
Fresno
Jalapeno
Aleppo
[COLOR=Green]
[B]Sweets[/B][/COLOR]
Italian Pepperoncini
Greek pepperoncini
Sweet Banana
Alma paprika
Shisheeto
Red Marconi

AND THATS ALL:cute:

Been working on the list. It's still tentative even though I got the 72 cell seed starter bleached and ready today. Right now, the list is looking like this:

[FONT=Times New Roman][SIZE=3]Peppers for 2017[/SIZE][/FONT]

[B][U][COLOR=black][FONT=Times New Roman][SIZE=3]Bell[/SIZE][/FONT][/COLOR][/U][/B][COLOR=black]
[FONT=Times New Roman][SIZE=3]Enjoya
Keystone Giant
Margaret's [/SIZE][SIZE=3]Bell[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Mini Bell[/SIZE][SIZE=3] Chocolate[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Mini Bell[/SIZE][SIZE=3]Orange[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Mini Bell[/FONT][/SIZE][FONT=Times New Roman][SIZE=3] Red
[/SIZE][SIZE=3]Pinot Noir F1[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Yolo Wonder

[B][U]Paprika[/U][/B]
Alma[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]NuMex Garnet
[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Leutchauer

[/SIZE][/FONT][SIZE=3][FONT=Times New Roman][B][U]Chili Relleno Types[/U][/B]
Anaheim[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Ancho San Luis
New Mexico[/SIZE][SIZE=3] Improved[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]NuMex Big Jim
[/SIZE][SIZE=3]NuMex Heritage 6-4[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Poblano

[B][U]Jalapenos[/U][/B]
[/SIZE][SIZE=3]Fooled You F1[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Jalapeno Grande[/FONT][/SIZE][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Mammoth Jalapeno[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Purple

[B][U]Hot [/U][/B]
[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Serrano
[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Tabasco

[B][U]Not Hot[/U][/B]
[/SIZE][SIZE=3]Cheese, [/SIZE][SIZE=3]Orange[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Cheese, Red
[/SIZE][/FONT][FONT=Times New Roman][B][SIZE=3]Jimmy Nardello
[/SIZE][SIZE=3]Padron[/SIZE][/B][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Pepperoncini[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Pepperoncini from [/SIZE][SIZE=3]Pisa[/SIZE][SIZE=3], [/SIZE][SIZE=3]Italy[/SIZE][/FONT][/COLOR]
[SIZE=3][FONT=Times New Roman][COLOR=black]Santa Fe[/COLOR][COLOR=black] Grande[/COLOR][/FONT][/SIZE]
[COLOR=black][FONT=Times New Roman][SIZE=3]Sheepnose Pimento[/SIZE][/FONT][B]
[FONT=Times New Roman][SIZE=3]Shish!to
Sweet Banana
[/SIZE][/FONT][/B][FONT=Times New Roman][SIZE=3]Sweet [/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Cayenne
[/SIZE][SIZE=3]Topepo Rosso [/SIZE][/FONT][/COLOR]

[B][U][SIZE=3][FONT=Times New Roman]Other[/FONT][/SIZE][/U][/B]
[FONT=Times New Roman][SIZE=3]Aji Dulce[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Aji Fantasy [/SIZE][/FONT]
[COLOR=black][FONT=Times New Roman][SIZE=3]Chili de Arbol[/SIZE][/FONT][/COLOR]
[FONT=Times New Roman][SIZE=3]Garden Salsa F1[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Guajillo[/SIZE][/FONT]

[B][U][SIZE=3][FONT=Times New Roman]Ornamental[/FONT][/SIZE][/U][/B]
[FONT=Times New Roman][SIZE=3]Aurora[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Bolivian Rainbow[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Chinese 5 Color[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Gemstone[/SIZE][/FONT]

The ones in bold, we have grown before - and could be replaced.

To everyone surprise I may not start one darn seed this year.
Tomato or pepper.
I have found it cheaper to buy the peppers and I might grow maybe four tomato plants.
The rest will be Okra central.
Out of all of the sauces I made the Hab sauce came out the winner by far.
I have just about went through one quart.
Worth

Here's my quandary, where to start my plants - fyi this will be my first year growing from seed. I have an unoccupied basement area that gets good sun. It does not get icebox cold but it does fall below 60 degrees, am I correct that the seedlings should be in an area that is above 60 degrees? One thought is to get some heat mats. I am low on funds - it's not that I can't afford heat mats at all, but I have to figure out everything I need to get for the upcoming season and I may not be able to afford everything so I have to prioritize.

The second option is setting up a grow area in my bedroom. The basement gets way better light so if I grow in my bedroom I will have to rig up lights. The upside to creating a grow area in my bedroom is that it will meet the temperature requirement, it will be constantly attended and I need a reason to clear things out of the room that I have no use for. The downside is the clean up part will take time, if only because I will do it it incrementally. It may be easier said than done because I will still have to move in shelves and lights, they will be shop lights. These will not be new purchases, rather things already around the house and garage. Another factor is that I know that shop lights are not that energy efficient but I don't know how inefficient they are, so it's possible that I am adding costs by an increased electricity bill.

As I write this out I am leaning towards the basement option but may work on clearing an area in my room in case we get an extended cold snap and want to move the plants to a warmer part of the house.

[QUOTE=agee12;608165] Another factor is that I know that shop lights are not that energy efficient but I don't know how inefficient they are, so it's possible that I am adding costs by an increased electricity bill.

As I write this out I am leaning towards the basement option but may work on clearing an area in my room in case we get an extended cold snap and want to move the plants to a warmer part of the house.[/QUOTE]


This is not hard to figure out at all.
Watts/Volts = Amps.
Amps X Volts = Watts.
Watts/Amps = Volts.

Here is an example of what I did last year.
I used 12 100 watt CFL lights that drew 24 watts each.
12X24=288.
288/120=2.4 amps.
Good blender will draw at least 600 watts which will be 5 amps.

With my above calculations I was able to shower 1200 watts of energy down on a space around 3 foot by 4 foot with no noticeable increase in my electric bill.
I powered this contraption with a small 16 gauge lamp cord.
I knew it would work because I was able to figure the amps at 2.4.
That cord never even got warm much less hot.
Math does not lie.

Worth

Say it ain't so
 

[QUOTE=Worth1;608130]To everyone surprise I may not start one darn seed this year.
Tomato or pepper.
I have found it cheaper to buy the peppers and I might grow maybe four tomato plants.
The rest will be Okra central.
Out of all of the sauces I made the Hab sauce came out the winner by far.
I have just about went through one quart.
Worth[/QUOTE]

Okras my favorite Worth . Maybe by spring you'll get geared up to grow more tomatoes. I'm not gonna post for 2017 yet . Mater list is already 28 and growing.:lol:. Salts pepper list blew me away!:lol::lol:.

Agee, I'd use the basement, if it gets light as good as you suggest. The sun will warm the soil, and temps below 60°F aren't terrible for new plants; it slows them down a little. (Temps below ~45°F can cause distorted development.)

At this time, invest in a thermometer, a starter flat, some decent potting mix, a fan. These should all be quite inexpensive.

And remember that even if you screw up mightily, you can always start over. Good luck.

A couple of things about starting pepper plants from seed that's different from starting tomato plants from seed are:

Pepper seeds generally have a lower germination rate. I cannot give you are reason why - it is something I've noticed myself and have read countless times.

Many pepper varieties need warmer starting mix temperatures (Around 80-90F). I use a heating pad under the cell trays. They sell heating mats just for his purpose. Most importantly, use it safely. Too much heat will cook your seeds = 0% germination rate.

The ones that got planted 12-31-2016

[B][U][FONT=Times New Roman][SIZE=3]Bell[/SIZE][/FONT][/U][/B][COLOR=black]
[FONT=Times New Roman][SIZE=3]Enjoya
Keystone Giant
Margaret's [/SIZE][SIZE=3]Bell[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Mini Bell[/SIZE][SIZE=3] Chocolate[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Mini Bell[/SIZE][SIZE=3]Orange[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Mini Bell[/FONT][/SIZE][FONT=Times New Roman][SIZE=3] Red
[/SIZE][SIZE=3]Pinot Noir F1[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Yolo Wonder

[B][U]Paprika[/U][/B]
Alma[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]NuMex Garnet
[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Leutchauer

[/SIZE][/FONT][SIZE=3][FONT=Times New Roman][B][U]Chili Relleno Types[/U][/B]
Anaheim[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Ancho San Luis
New Mexico[/SIZE][SIZE=3] Improved[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]NuMex Big Jim
[/SIZE][SIZE=3]NuMex Heritage 6-4[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Poblano

[B][U]Jalapenos[/U][/B]
[/SIZE][SIZE=3]Fooled You F1[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Jalapeno Grande[/FONT][/SIZE][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Mammoth Jalapeno[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Purple

[B][U]Hot [/U][/B]
[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Serrano[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]

[B][U]Not Hot[/U][/B]
[/SIZE][SIZE=3]Cheese, [/SIZE][SIZE=3]Orange[/SIZE][/FONT][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Cheese, Red[/SIZE][/FONT][/COLOR]
[COLOR=black][SIZE=3][FONT=Times New Roman]Pepperoncini[/FONT][/SIZE][/COLOR]
[COLOR=black][FONT=Times New Roman][SIZE=3]Pepperoncini from [/SIZE][SIZE=3]Pisa[/SIZE][SIZE=3], [/SIZE][SIZE=3]Italy[/SIZE][/FONT][/COLOR]
[SIZE=3][FONT=Times New Roman][COLOR=black]Santa Fe[/COLOR][COLOR=black] Grande[/COLOR][/FONT][/SIZE]
[COLOR=black][FONT=Times New Roman][SIZE=3]Sheepnose Pimento[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]
Sweet Banana
[/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Sweet [/SIZE][/FONT][FONT=Times New Roman][SIZE=3]Cayenne
[/SIZE][SIZE=3]Topepo Rosso [/SIZE][/FONT][/COLOR]

[B][U][SIZE=3][FONT=Times New Roman]Other[/FONT][/SIZE][/U][/B]
[FONT=Times New Roman][SIZE=3]Aji Dulce[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Aji Fantasy [/SIZE][/FONT]
[COLOR=black][FONT=Times New Roman][SIZE=3]Chili de Arbol[/SIZE][/FONT][/COLOR]
[FONT=Times New Roman][SIZE=3]Garden Salsa F1[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Guajillo[/SIZE][/FONT]

[B][U][SIZE=3][FONT=Times New Roman]Ornamental[/FONT][/SIZE][/U][/B]
[FONT=Times New Roman][SIZE=3]Aurora[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Bolivian Rainbow[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Chinese 5 Color[/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3]Gemstone[/SIZE][/FONT]
Tabasco
??? - not sure what it is, but it produced 5 different colors of peppers at the same time over a very long growing season. (150+ days)

Numex Twilight?

[QUOTE=dmforcier;608246]Numex Twilight?[/QUOTE]

I think that is probably what it is. This site says 4 colors, but their picture has white ones too just like ours did. [URL]http://www.pepperscale.com/numex-twilight/[/URL]

The basement will be too cold to germinate seeds, so I would plan on starting everything upstairs and then possibly moving them down. However, one reference I saved on safe temps say that cold stress will begin to set in at 50-65 degrees F, so you might be safer with a slightly warmer environment.

What do you have for shop lights?

My basement stays fairly cool, but maybe not as cool as your. What I use is a chrome shelf unit with 4 foot fluorescent tube shop lights on a timer to stay on all day, and they do give off a small amount of heat. The two sides and the back of the shelf unit are draped with cheap Mylar emergency blankets which not only reflects back the light but also holds in some of the heat from the lights to create a slightly warmer environment around the seedlings.

While you may not need the light down there, if you have lights that do give off a bit of heat, this type of set-up could serve the dual purpose of keeping the seedlings from stretching out too much in search of the natural light, and provide them with a little warmth.

Planted 12-31-2016 and today there are peppers coming up 1-8-2017. I'll add some pictures when they're big enough.

[QUOTE=AlittleSalt;609641]Planted 12-31-2016 and today there are peppers coming up 1-8-2017. I'll add some pictures when they're big enough.[/QUOTE]

Nice list Salt. What popped up already? Are you done with pepper seeds for this season?