I would try posting this request in the exchanges threads. Dean

I grew the Bhut plants from seed last year. 6 plants took about 4 months to start producing. I harvested pods three separate times on each plant. about 20 each time for a total 350 pods. Starting 300 plants this year...gotta have the best. Here is my recipe i can up in pint jars for me and my friends and a couple of burrito places in town (they sell the sauce in 1-tablespoon containers for a quarter.) LET ME ADD ONE NOTE. I GROW ALL THE FRESH INGREDIENTS MYSELF PEACOCKS PAINT REMOVER SAUCE 6 Bhut Pods-FRESH 6 Seranno Pods-FRESH 3 Orange Habenaro Pods-FRESH 6 Chocolate Jalepeno Pods-FRESH 6 Yellow Bananna Peppers-FRESH 25 Chili Petin (Birds Eye) Peppers-FRESH 6 cups Yellow Pear Tomatoes-FRESH 4 cups Tomatillos Roasted-FRESH 3 cups Cherry Tomatoes-FRESH 1 cup Yellow Bell Pepper-FRESH 10 Cloves Garlic-FRESH 3 bunchs appx. 20 Green Onions-FRESH tops and all 3 Walla Walla Sweet ONIONS Grown in Walla Walla Wash. Or 3 1015 onions from the Texas valley 1 cup Chopped Cilantro-Fresh 2 Tablespoons Ground Cumin from seeds-FRESH 1/4 cup chopped Oregino-FRESH 1/3 cup Sea Salt 3 tablespoons Fresh Ground Peppercorns 1 Whole Lime-skin and all 1 Whole Lemon-skin and all 1/2 cup Brown Sugar 2 tablespoons Chocolate Suryp 1 cup Fresh Squeezed Orange Juice 2 cups Cider Vinager 1 cups Distilled water 1/2 cup Gold Tequila (NOTE***use 1/4 cup in recipe***pour rest in shot glasses and drink yourself or share) NOW THE WORK BEGINS Chop all ingredients. process in blender to med. fine. I have everything seperated in bowls so I grab some of each and fill the blender half way and blend then pour it in a big pot. ***MAKE SURE YOU WEAR GOGGLES...MAKE SURE TOP LID IS ON BLENDER ANY THAT SPLASHES ON THE WALL WILL PEEL THE PAINT OFF**** Bring all ingredients to a boil. al soon as it boils reduce to simmer for 20 Min. Sterilize pint jars,caps, & lids in hot boiling water Fill jars to 1/2" of top....wipe rim clean with tequilla soaked paper towel. Hell pour a couple more shots for yourself. Put sealed jars in boiling water for 20 Min. then remove and set aside to cool...***Note*** you might half a jar left over so put it in the frig and make some Queso dip and add a couple of teaspoons of the sauce to it.....Grab some tortilla chips and the bottle of tequilla and sit down to watch the SUPER BOWL end eat and drink to your hearts content. Might be a little work to make all this but you should habe a couple of months supply of salsa to enjoy...CHOWA DOWN. RANDY

Before the 'Bhut Jolokia' won the Guinness record there was a rumor going around about a pepper called the Naga Jolokia (aka Tezpur, Assam, PC-1) being a C. Frutescens at 855,000 SHU. Seed companies started selling whatever they could sell with that name even though they didn't have a clue as to the proper variety. http://www.fiery-foods.com/dave/heatlevels2001.html Ecoseeds and Reimers as is evidenced in the above link both jumped on the bandwagon. In truth, the PC-1, Assam, Tezpur/Naga Jolokia they and whoever else were selling or trading WAS NEVER THE PEPPER cited in the SHU results from India. Many are selling or trading the PC-1 cayenne type pepper as a Naga/Bhut/Bih Jolokia million+ SHU pepper based on both bad information and fraud. Ebay is overrun with fraud seed claiming to be the million plus variety but is actually the cayenne-type variety. According to Frontal Agritech all the Naga/Bhuts are the same species just different names. http://www.frontalagritech.co.in/products.htm The real deal is a C. Chinense. However some people think there are differences. I have grown seed marked Bhut, Naga and Dorset and they all grew close enough so that if I didn't have labels on the pots I wouldn't have known the difference. I have not grown anything labeled Bih yet but based on what I have read and grown so far I wouldn't expect a difference. Here is a great link to a sometimes iffy source but the best thats available so far. Here is a link that might be useful: Fiery Foods

Thanks guys. Ive put it in a slightly larger pot. Ive used a standard well drained compost mixed with perlite, ive also added some bone meal. Ive noticed some of the leaves not looking too good. Does anyone know the cause of the leaves turning brown? Quite a lot of the leaves are effected. So i dont want to just start cutting off willy nilly.