Letting you all know that I am obtaining some nice quantities of seed for the Following Assam Bhut Jolokia, Chocolate Bhut Jolokia, Naga Morich, Trinidad 7 Pot, Trinidad Scorpion and the rare Malaysian Habanero Goronong. Contact me through my website and I will send you a word doc that will give you all the information. I am paying quite a bit to get pure seeds but may re-sell to make a little profit. Yes my seed is from overseas and just let me point out that all overseas seed can be confiscated if you do not have the necessary customs paperwork. So I am taking that risk until I get paperwork done which takes forever. Now heres other good news. I will be selling some plants. You do know these plants do not germinate well. So think about plants as an option to seed. Also I have the ability to create plants from cuttings. So as long as I get a few going I will have plants. Now if you are willing to wait I will have fresh chiles too. Then you can just take out your own seeds. So you can buy seeds from fatalii.net or UKchile seeds and take a risk or let me take the risk for you. By the way Reimers seeds resells for UK and I will not charge what they charge. You can contact me at jpdherb@cox.net or go to my site at www.refiningfirechiles.com. God Bless! Jim Here is a link that might be useful: Refining Fire Chiles

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/

Tombstone, the Scotch Bonnet TFM is completely different than all of the Naga and Trinidad varieties. Those varieties are noted for their heat, the TFM is notorious for its taste. It's the best tasting pepper I have ever put in my mouth, out of well over 100 different varieties. Just wonderful taste. The only other strains that come close to its taste are the Harold's St. Bart, a strain that is circulating called a True Jamaican Scotch Bonnet, and the Burkina Yellow Scotch Bonnet. John, good to see you here. I was going to shoot you an e-mail to see how you were doing b/c I hadn't seen you around. Hope all is well. Mark P.S. The TFM's look great.

Well, Jalapenos and Serranos, and Anaheims(mild) are salsa workhorses, but I make a fire-roasted salsa where all the veggies are fire-roasted and I use The above 3 fresh and dried guajillos and chiles de arboles(toasted and reconstituted). .. with some dried and ground Nagas for the "hot" batch. Damn good stuff. There are lots of "milder" chiles that have "some" heat but bring tons of flavor. Thais are very versatile, have plenty of heat and usually good flavor. Cayennes... just heat --- not impressed with the flavor or the versatility. But, I have heard nothing but good things about GOLDEN cayennes. From the list above, It appears you have the heat(and some tasty) side of things. I, myself, would get some good drying types and some tasty mild or sweet varieties. My suggestions, especially if you like Mexican food and salsa--- Jalapenos and/or Serranos (used mainly fresh green or red... red Serranos get kinda mushy though Anaheims(used mainly fresh green, but can be dried red) Guajillos(used mainly dried red/brown--- fresh, you would call it Mirasol) Chile de Arbol(dried red is the only way I use it. Japones(Japanese)(very much like a Thai Hot) -- can be used fresh green or red, holds heat when green Dried red Chile Negro( dried blackish) Poblano( fresh green or red or dried brown/blackish-- when dried, it's called Ancho I'd also include some Orange and/or yellow and/or Red bells -- no heat, great flavor. I've also heard great things about the Giant Marconi for "sweet" peppers. These are all pretty common chiles. But the reason why they're common is because they're great chiles. Don't get me wrong. I love me some plenty of HEAT, but I can get that with any superhot.(Not a big fan of Habaneros though -- By the time I get to the heat level I want with them, I've added so many, that the flavor of the habs ruins the dish). What I look for in a pepper is FIRST FLAVOR, then versatility. Then the heat. I'm going to have to give Chimayos a shot one of these days. And Manzanos. I have the same problem as you though --- so many varieties, so little space Kevin