My search for the holy (chilli) grail complete.

[jackarmy]

And here it is, at 4 inches long and 4 inches around at the shoulder this little beauty is my dream come true.
You can eat the whole chilli ( seeds out for a first attempt) without nearly boiling your head although it does leave a really warm afterglow, hot enough to burn but not to cremate your mouth, love it.
Probably similar to a padron but hotter, im chuffed i found this little darling.



Also added to that, these chillis were grown outdoors in one of the most mierable summers weve had in a while, ladies and gentlemen, the basque/epelette chilli, a legend indeed ( at least in my eyes ).

[Zelenina]

They look good jack, and if they taste good that's even better! It's a variety I've fancied for a while, and this year I actually have a couple of plants labelled Basque chili, but they're not doing as well as yours.

[Snoop Puss]

Those are a great size, Jack. Brilliant if they're just the flavour you're after. Congrats.

[Ms-T]

yum..looks nice.

[Zelenina]

I just checked my plants and I should have at least three Basque chillies to taste and save seeds from when they ripen. If I like them as much as you do, Jack, I'll grow them again and treat them better next time.

[Jimmy]

I grew some Apache chillis. Potted each on into one of those supermarket tubs you get treats in. They are about 5 inch across.
The plants were small but loads of hotish chillis, all gone red now.
When I potted them on I gave some to the family as a present.
Feed back is good, kept on sunny windowsill and used in my omelettes or whatever.
Jimmy

[happyhumph]

I've grown basque this year as well and I'm with you jackarmy. Good flavour, decent burn but not too hot, & fades quickly enough but not to quick just leaving a pleasant glow.

Definitely one to grow again.

[Zelenina]

It's supposed to make a very good seasoning powder too. It's also been declared a protected designation of origin, so you can only officially call it d'Espelette if it's grown in that particular region. But I expect it's what you get when seeds are labelled Basque chilli.