Meet Michael Daniel: From One Plant to a Hundred Fires

Michael Daniel never set out to become a pepper grower. Three years ago, he planted his first chili plants for his fiancée, who went through hundreds each week and struggled to find good fresh Thai chilis nearby. What began as a simple favor quickly grew into something much bigger.

After that first season, he was hooked. The next year, he filled his garden with nearly one hundred varieties, each one a new experiment in color, heat, and flavor. Soon he had far more peppers than he could ever use, so he began sharing them with others who appreciated the craft as much as he did.

Michael now grows everything from fiery super-hots to sweet, flavorful varieties, but he still keeps a soft spot for the Thai chilis that started it all. Among the many standouts from his latest harvest was an exceptional Blood Ghost—a dark, moody pepper with rich fruit flavor and a clean, steady burn. It captured exactly what Michael loves about growing: the balance between beauty, heat, and heart.