David Dreckow recently suffered a health scare and turned to his backyard garden in his recovery, developing a passion for some of the world's hottest chillies.
In his Kirton Point backyard he has about 18 habanero chilli plants, as well as a few of the world's hottest chillis in germination such as the Carolina reaper and the ghost pepper.
The habanero chilli is rated 'very hot' and amounts to between 100,000 to 350,000 units on the Scoville Scale, compared to the jalapeno's heat range of 2500 to 8000 units.
Mr Dreckow said he simply bought two habanero chillies from the local supermarket and planted the seeds.
"They're (the habanero) the hottest naturally occurring chilli," he said.
"You have to appreciate the heat.
"They are ferocious...I wouldn't recommend them as a starting point."
After some trial and error the keen gardener will make sauces, dry them and put them into powder form from the 22 kilograms he will harvest this year.
He said the chillies soaked into everything despite thorough cleaning, which had forced him to purchase dedicated utensils and move his activity outside the kitchen.
"My wife was baking a chocolate cake and I had used the chopping board and the stirrer for my chillies before, once it was ready I took a slice and noticed the chilli straight away," he said.
"I had to buy her new utensils after that.
"My grandson was making a jam sandwich on the bench and spilt some of the jam on it, he bent down to lick it off and yelled."
Gloves are required when handling them due to the juices ability to soak into the handlers pores.
Mr Dreckow said when he dealt with large quantities he had to frequently change gloves as the chilli still seeped through.
Mr Dreckow sells his habanaro chillis, packaged in their natural form, at Lincoln local.