Mary, Well, my eyes saw 'Juniper' and thought "Jupiter', so I guess it all worked out. :) Sheri, Fooled You is terrific if you don't want ANY heat. Even I, pepper wimp that I am, like some heat. So, if you want to grow one of the milder jalapenos, Texas A & M University has developed two that are relatively mild, in comparison to other jalapenos. They are TAM Mild Jalapeno and Jalapa. You might try to make your salsa with a mix of either of the mild jalapenos and Fooled You so you could have some delicious flavor from Fooled You and mild heat from TAM Mild Jalapeno or Jalapa. Or, you could make your salsa with Fooled You and add a small amount of canned jalapeno peppers, diced (wear gloves!) for some heat. Canned jalapenos are not as hot as fresh ones. And, if you ever want to make something really, really unbearably hot, use dried jalapeno powder! Several years ago, Texas A & M announced they were developing a mild hybrid habanero pepper that would only be 2,000 to 3,000 Scoville heat units but would have that great habanero flavor. That's one I'll try when it finally makes it onto the commercial market. Scoville Heat Units are approximate only. The more stress (of any kind, but especially heat/drought) a hot pepper plant is exposed to, the hotter the peppers it produces. Here are some Scoville Heat Unit Numbers: Bell Peppers 0 Pimento, Pepperocini 100-500 Anaheim 500-1,000 Poblano 1,000-1,5000 Rocotillo 1,500-2,500 Jalapeno 2,500-8,000 Serrano 10,000-23,000 Aji (most, there are some that are milder), Cayenne, Tabasco 30,000-50,000 Chiltepin, Thai 50,000-100,000 Jamaican 100,000-200,000 Habanero, Scotch Bonnet 100,000-350,000 Red Savina Habanero 350,000-575,000 Hope this info helps in the selection of types to grow. Dawn

I have two bhut jalokias and one naga dorsett growing, that I started on 2-1, and are already flowering - indoors, under HPS. The BJs are larger, but not by much, and the ND is the first one to have flowers that opened. Still have no idea when they will produce and ripen, but I started them very early, so I won't have to wait until Oct.! And I have a guy at work who is going to be the first to try them, that eats my gold bullets and makes comments like "I thought that was a gold bullet, not a cold bullet!" The red savinas definitely aren't what they used to be, and the testing confirmed my "unscientific" testing, though they used to be much hotter. One chocolate variety got him pretty well, but still wasn't what the RSs were years ago. I am hoping these will call his bluff... Here are the photos of their growth. It is strange, in that both loose many lower leaves, then where the leaves were, another stem is beginning to grow. Maybe this happens with habs out in my garden, but they are so packed together I don't notice, as when right in front of me like this (I usually don't start them this early). http://s24.photobucket.com/albums/c18/pepperhead212/Bhut%20Jalokia%20and%20Naga%20Dorsett/

two years ago i had a thai pepper that was a bit hot, but not too bad. one night myself and some friends were doing a sauna bath and while taking a break between rounds i went over to the garden and picked a pepper for a friend to try. he's used to eating plenty of heat and quite often eats habs. i gave him the pepper and he ate the top half and i ate the stem half....just one bite apiece. about 30 seconds later i looked at eric and he was looking "funny" and not speaking. to me it was damn hot also, but eric looked "stricken". i was a bit worried and finally asked if he was going to take a breath and are you ok. he looked at me with glazed eyes and a look of wonder/fear....simply nodding his head yes. eventually he actually talked and smiled asking WTH i'd done to him. for me, thirty minutes later my mouth was still burning like a blow torch had passed over my lips....the gist of this story is that on a single plant, you never can tell what heat you might get. wish i would have saved a few seeds, but that was before i knew the reaction. ps:eric did not do another round in the sauna needless to say

Hey, I'm the breeder of this pepper. I have never seen anything like the pepper on the right in my breeding lines when it comes to having heat along with the amount of seeds (the Crunch Sweet Orange is generally extremely low in seeds per pod). It may be an accidental cross...it probably is an accidental cross...but it may be a mutation, too. It's just something I've never seen and none of the parent genetics came from a hot pepper source. Also, I never stabilized pod variation on this pepper. Sweetness/fruitiness and many other qualities are very stable, but it's not uncommon to get 2-3-4 lobed peppers on the same plant. That said, high seed count is something I've not seen since early in the breeding line cycle and heat is something I've never seen. Thanks for sharing the pepper with others. Glad you enjoy it.