I planted 3. 1 gave me 15 pods, the 2nd gave me 14 which were smaller fruit but higher heat and the 3rd dropped all its flowers. On my 2nd harvest now and doing better but a far cry from 100. Don't know how you did it?

DJ,

Awesome plant! I would for sure save seeds. Grown RS twice and maybe 15-20 pods/plant that were not particularly hot.

Twice I've been to "The Field of Pain" for a get-together with fellow Chile-Heads at what/who I think is the largest producer of RS mash in the world. Red Savinas are the hottest in the world according to Guinness, but there are hotter ones out there according very knowledgeable friends of mine. What do you think, Byron?

I apologize to those that don't have a high speed connection and will probably be unable to view, but below is a video clip featuring our host:

Here is a link that might be useful: JimC

anyone got any red savina to trade or

I grew them in 2004 and 2005.
I was a bit disappointed in that they did not live up to all the hype. They were the mildest chinense variety in my garden both years.
They were hot but were put to shame by my yellow jellybeans(2004) and chocolate habs(2005).

Beautiful plants and fruit and nice flavor but a far cry from "the hottest".
I would have been happier with them if they were not over hyped.
I averaged about 14-16 fruit per plant.

Hillbilly,

Email your mailing address to: philipperv@yahoo.com and i'll send u some.

John that video was interesting .lol
Well interesting for me, not the firefighters.lol

There Brave Men.!

Arthur.

I gre them 2000, 2001, 2002 My personal thoughts, a lot of heat; little flavor, In 2001 NMSU scovie test, said the chocolate Hab was hotter than the RS. Choc is hotter, but mine had a bitter after taste.

Because of health issues: I can no longer do "Ultra Hot" but I can do low heat with grrrreat taste.

About the hottest one that I really liked the taste of; was Ají Habanero

Byron

I totally agree with Byron abt the Chocolate Habs. Great heat, but something lacking or added that not all that great, but still worth growing. The first time I grew was better than the second. I liked Aji Hab too. Mostly grew C. chinense this year with some C. pubescens and Biker Billy representing the C. annuums. Notably absent in my garden were the C baccatums. Not great heat, but great production & flavor.

C. pubescens (I've posted this ad nauseum) have an additional vanilloid in addition to capsaicin that excites (LOL) the pain receptors in people genetically predisposed. HOT!

jt

John,

You sent me these Red Savina seed 2 or 3 years ago. We had nearly perfect superhot growing weather this year with a long dry summer and then wet fall. The Red Savina's were so hot that I had to process them outdoors wearing a mask.

My M-I-L tried to cut up a few to fill a quart jar with slices to make hot sauce. Her kitchen was uninhabitable for 2 hours.

I have 3 quart jars of sliced peppers in vinegar. One half of one pepper is enough to make 2 gallons of chili almost unbearably hot.

I cut the pods in half and nipped out the stem and seed. When finished, I had a small bowl full of seed that I let dry for about 10 days. Then I tried to shell the seed off of the placenta. Big mistake, I did it indoors. In less than 5 minutes, the air was so full of pepper oil that I was asked to leave the house. I finished separating the seed outdoors. I now have a package of about 2000 pure Red Savina seed from the large plant and have saved a few hundred seed from the smaller plant.

My only dilemma now is whether or not to grow plants for next year. 3 quarts of super hot sauce is enough to last me several years.

One note is that everyone who tried them agreed that the flavor was superb. We had carefully cut some peppers open and removed the seed and ribs to get rid of most of the heat. This was the only way we could eat them fresh.

Fusion

HILLBILL,
Yes re: red savina and yes to trade!! Contact me at my email. Thanx.

Regards;
bluelytes

> My only dilemma now is whether or not to grow plants for next year. 3 quarts of super hot sauce is enough to last me several years.

Fusion,

I totally understand. Mostly I dehydrate pods at 125° in the summer (humidity) or 115° in the winter or freeze pods for future use. Both ways are vacuum sealed to keep air out.

Only room for 80 or so containers in my little hacked out garden spot in the woods. Not enough light to properly grow the 20 alloted containers of tomatoes, but I continue to try.

Hot regards!
jt

i have growing them for 3 years now and i'm getting better than 200 per. i grind them and give to friends and have not had a complaint yet. hot and tasty