Hi ajijoe, Welcome to Garden web and The Seed Exchange. You might want to set up your Member Page email link so you can easily be reached, as opposed to having to put it in your posts, and members maybe having to hunt it up again later. Please see addressing newbie and newer member issues for instructions on getting it set up. hth. Sue

I tend to gravitate toward the chinenses, as I find they are the best tasting. Of note: 1) Burkina Yellow-if you have not grown these, please do. They are hot, but they are incredibly tasty. 2) Antillais Caribbean-hot and very tasty. 3) Chocolate Habanero-very to extremely hot with an excellent smoky taste. 4) Limon-tastes like a lemon, unlike the 'lemon' that you were sold. 5) Scotch Bonnet, Red (from tomatogrowers.com)-fruity, productive. 6) Red Habanero-great fruity flavor. 7) Datil-awesome smoky/fruity balance. 8) Venezuelan Sweet Habanero-same flavor as a very hot chinense with no heat. Tastes like a red hab. 9) True Jamaican Scotch Bonnet-great fruity flavor. Jamaican Hot Chocolate-similar to Chocolate Hab, may taste better. Fatalii-extremely hot! If you can handle the heat, the strong citrusy flavor with fruity undertones is a great treat. Caribbean Red Habanero-another extremely hot pepper which has a wonderful fruity flavor beneath the burn. Harold's St. Bart-what an awesome surprise for me! Tastes just like a Yellow Scotch Bonnet, maybe slightly less hot, but just as wonderfully fruity and flavorful. Awesome. Cumari-little 'bird's eye' peppers, C. chinense, with great fruity flavor. Very hot, and if you are making sauces you may want to gravitate toward larger pods, but if you don't mind popping a few directly in your mouth now and then, go for it. The best thing about the above list: they are all commercially available as seed, except the Venezuelan Sweet Hab, which you can get as plants from thechilewoman.com. You can also substitute Aji Dulce #2 for Ven. Sweet Hab, as the Aji Dulce #2 is also very good. The heat ranges of the above vary quite a bit but I listed them in terms of best flavor, not in order though. Good luck!!! Mark in NJ

top view of my japapeno bought it about a month ago with just two flowers and no pepers on it this are all my plants togheter took them indoors due to bad weather this is my cherry pepers have been about two weeks in the hydro set up this is my cayan also two weeks in the hydro set up got it with just one tiny chili wich has grown to triple the size a side view of my banana pepers finally taking off also about a month old just like the jalapenos but the jalapenos were bigger when i bought them My jalapenos again the set up had to be painted black was growing alge but the black paint fixed the problem my banana pepers when i first got them

Usually if the pepper lost it's colour it also lost it's heat - as in blanched or used for tequila worm food in the bottom of the bottle... Like I said before,Heat is related to the tasters idea of heat. All you have is a description of the pepper. Hot used to be Habanero as hottest. Now hot is considered by some as a red savina (850,000 max. if that)on the low end or a Butch T on the other end. Being from Pa. I'd guess it might have been the strain of Alma Paprika called Amish Apple. There are several different versions of Alma Paprika,Cheese peppers,sweet Apple etc. Some are very similar if not the same thing.Some are sweet when in the earlier stages but none get very hot in general though some get hotter than others. There are also several peppers from Hungary and that part of Europe that are just called this or that paprika that look like the alma paprika types but can be a lot hotter. the only thing is that not that many form upturned round pods.A lot are heart shaped or tapered like Jimmy Nordello etc.