Heres my lineup: 7 pot Scotch Bonnet Yellow and Red Fatalli Bhut Jolika Austrian Lanterns Thai red and yellows Poblano I have grown 100s of varities over the last 15 years and these get me everything I need. I tried the scorpions last year, they look cool and are very hot but didn't make good sauce and the Bhut dry better and just as hot for my powder. Am trying the 7 pot/pod for the first time, we'll see if they make back to next years lineup. Bhut Jolikas best for powder. Fatalli makes such a so much better mash for pepper sauces I don't even fool with mashing anything else, except for a few scotch bonnets. Got have a few jars bonnet sauce. Austrlain lanterns made in back in this years lineup, what a great pepper to eat fresh, awsome smell and taste and HOT. Got have my thais. Love taking the to the local Thai place getting the cook in my food, plus i make this soy/honey/garlic sauce with them. Pablanos obiviously for my rellanos. Thats all I need to keep me happy:)

Facing a similar situation, I've cut them back and repotted in a new mix. I trimmed the roots at the same time. My plants are outside all winter and some just weren't showing any signs of spring recovery. I also needed the space, so some of last years plants are now in much smaller containers. Some have started putting out new growth, and others are hanging in there, so I think it's working.

John you have a truly amazing database of pics!!I have had it saved on my desktop for several months, kudos to you! my mouth waters when I look at your pics, even the flowers make me salivate!To think about ten years ago I thought that I was a master chilihead growing 7 varieties! LOL (I thought that was ALL the peppers in the world!)Thanks to a nursery in Atl."Hastings" (now closed) and the internet, I got hooked on savina red about 7 years ago...I now grow 10 solid fav's every year and about 5 - 10 different ones each year.You had mentioned that my peppers look like c. annum,which kind do you think they look closest to? I also got mine from REDWOOD. Im guessing thats why you labeled them jamaican red S.B. "REDWOOD". --Kevin Here is a link that might be useful: Johns pics Rock!

Scotch Bonnets are one of those that has become so generalized that you don't really know what you'll end up with until it sets fruit. Some are really bonnet shaped, some are more pendant, yellow, red, etc... So, basically, you've got what you've got, probably no way to know *really* what it is other than a hot red pepper in the c.chinese family.