the green flies Im not sure about w/o a pic, usually blossom drop is either caused by too much heat too much wind, over or underwatering,or too much fertilizer(nitrogen in particular) if all the other peppers are ok, it is probably the later, are they all in the same spot, do they all get watered fertilized @ the same rate, how long has it been dropping blossoms? these are questions we might need to get answers to in order to give u proper feedback plus a pic always helps we love pics :)

...Everyone that emailed me about getting the Naga Jolokia seeds, I will email you again when the seeds are prepared... A little bit more about my garden... Currently, it is 2 raised beds 9' x 3' When I get a little time off of work soon (probably around thanksgiving) I will combine these 2 beds (which will make 1 bed around 21' x 3'. Then I am adding up to 4 more beds (depending on how much lumber costs ect ect. Each of these beds will be 13' x 3'. Right now my plan is to have each bed dedicated to 1 pepper variety. 1 bed Bhut Jolokia (the 21' bed), 1/2 bed Orange Hab, 1/2 bed Red Savina, 1/2 bed Scotch Bonnet 1/2 bed Chocolate Hab, 1/2 bed Jalapeno (who can recomend a good Jap to look for?) 1/2 bed TO BE DETERMINED (HELP!) 1 bed Lemon Drop ... What do you guys think about 3 feet width for the beds? Is that enough to fit 2 rows of pepper plants and have them not be crowded? I have peppers like that this year, and they seem a little croweded, but they also seem to be healthy. I *COULD* build them bigger, if your advice as to if it would be beneficial to the plants (like 3.5 or 4 feet)

I'm a wuss, I like a little heat but I don't want the enamel on my teeth to bubble. My husband has already completely burned off all his taste buds, so the hotter the better for him, LOL. That said, I don't want hot peppers in everything. I love Linda Lou's sweet pickles and my Grandma's sweet relish and would never consider adding hot peppers of any kind. I'll often make two batches of dill pickles, one with hot peppers for the hubs and one plain for my Grandson. I love a bit of Habanero Gold on a bagel with cream cheese but wouldn't add hot peppers to strawberry or grape. I do have about a dozen jars of pickled jalapenos that will probably get dumped out this year, they're a couple of years old and no one eats them at all, on anything. Annie

I have a feeling the pepper you have is not unbearably hot. If you want, try a mature green one and try one that's coloured and decide for yourself. If you want something spicy get one of these. Very flavourful and spicy. I also had my first chocolate scotch bonnet from my garden yesterday. It smelled great.... But it might be a habanero... Usually the Habs I buy in stores have a chemical smell. Anyways, I made stuffed peppers (homegrown bells)... Stuffed it with rice and ground beef... Some fresh garlic sliced up, onion, some seasonings and of course the chocolate hab/scotch bonnet. One of the best stuffed peppers I've had!