> > bhutjolokia > > bhut smooth skin > > bhut yellow > > bhut chocolate > > peach bhut > > assam bhut > > bhut indian carbon > > bhutxdouglah > > bhutxscorp > > trinidad scorpion > > yellow cardi scorp > > butch-t > > scorp moruga blend > > scorp orange > > chocolate scorp > > 7pot > > 7 yellow > > 7brown > > 7 chocolate > > 7 douglah > > 7 orange > > 7 chaguanas > > 7primo > > 7 brainstrain > > 7 jonah > > 7 barrackapore > > 7pot yellowx choc bhut > > naga morich > > naga chocolate > > naga bombay > > naga dorsett > > fatalii > > fatalii red > > habalokia > > red carribean > > bonda ma jaques > > beni highlands > > harold's st. barts > > antallais carribean > > curacao red > > dominican red > > grenada seasoning > > jamaican scotch bonnet > > congo trinidad > > tree hab red > > tree hab orange > > chiltepin > > chiltepin amarillo > > wild brazil > > cumari pollux > > wiri wiri > > jalapeno > > serrano > > tobasco > > safi annuum > > brown berbere > > nubian > > maui purple > > venezuelan purple > > purple UFO > > aji lemon > > aji yellow > > aji benito > > burkina irulena > > rat turd > > malaguetta > > red kona > > african devil > > hanoi red > > thai hot > > tomabello > > sheepnose pimento > > red cheiro > > pinguito de mono > > datil > > inca red drop > > hinklehatz > > chinese five color > > goat's weed > > mek phet > > joker's hat > > black hungarian > > black prince > > black birdseye > > fresno > > purira > > naga jolokia pc-1 > > coral reef > > orange grove > > criolla sella > > nepali orange some are overwintered, some started in Jan, some in feb,some in march. If my other half wouldnt murder me I would've planted the other 45or 50 varieties i picked up through trades this winter, but once I hit 150 plants the woman started letting me know she wanted some space for the rest of the veggies :) i wont be too upset once ibite into my first heirloom tomato! -Paul

Are you thinking of the dried chilis? I've grown seed from several of them. De Arbol as I remember took a very long time to germinate. I thougt it was dead seed but didn't get the trays dumped out and then....there they were. Waited several weeks and then several sprouted within a few days of each other. Some other varieties germinated in a week, others took long, and some never grew. They were probably dried at hotter temps, I'm guessing. I'd try soaking the seed from dried peppers 12 hours in lukewarm water before planting. Maybe that would give them a quicker start than mine which were not soaked. I'd sow them soon. You should be able to find enough inside light to keep them alive til plant out time. And the plants can use the extra growing time....seems to take forever for some chilis to ripen. Good luck. It's fun to experiment with non-seed packet seeds. Just be sure you have a backup plan if yours do not grow. You wouldn't want to go all summer without any pepper plants!

As far as I know, the upright and the pendant peppers are just two types of Arbol. I've grown the pendant peppers that are sold in Mexican markets, and I think they're better. Josh

Smoke dry them(after dee seeding if you want )or just dry them,cut in half the long way in a dehydrator,oven on low or air dry. Break up into coarse grind in a blender then freeze. Use in stuff as needed that way or grind to powder in a spice/coffee grinder for spice rubs for fish,poultry etc. Powders or fresh can be made into Puree or sauces,with or without spices and tomato sauce or vinegar-cooked then frozen. I like to char the skin off some peppers and freeze them for future use. Make chile sauces(ice cubes)for spagetti sauces,chile,soups etc. by blending peppers onion garlic etc(your choice) in a blender and freezing in ice cube trays then bagging it up. just grab as many ice cubes as needed for whatever you are making. Example-mix sweet-hot peppers with oregano,basil etc. for adding later to tomato puree for piza sauce or spagetti sauces. Another mix for bbq,another for hot dishes. Lots of different mixes can be made,heavily spiced so when you are in a hurry ,you can toss a couple ice cubes in the crock pot with meat and some stock or diced tomato,beans,vegies and crock pot it slowcook for a 1pot dinner. Great to make roasts or pulled pork in a crock pot or low oven without much work. There are tons of things you can do with ice cube or powder mixes. Powder takes more time-heating up the oven,turning it off,repeat till dry. Google homemade dehydrators-cardboard box using a light bulb for heat that dries pods threaded on a string hanging in the biox or using a hot plate on low with a pan of wood chips to smoke dry pods. If you have more questions there are lots of things you can do.It depends on what you want to do...work you are willing to do. Sausage is cool to do-bulk,basically spiced hamberger,pork or poultry-spicing it up packed as patties or in lb. chunks to make burgers or add to stuff latter-freeze,italian sausage,cajun sausage etc.. The more variety of things you make,the more you'll wish you grew more of your favorite variety from this year. NO SUCH THING AS TOO MANY PEPPERS! And you are very welcome for the Thank you,I do like to spread the heat...