But to answer Roxy75 - grow as you would other peppers - they are "tender" perennials, so don't let the plants get too cold. I suspect it will do nicely in a large pot with good drainage, standard soil, and water when the soil is dry. If you have only one plant, you *might* improve pepper production by dabbing a soft artist's brush from one blossom to the next (to improve pollination).

Baccatums I grew this year were Lemon Drop, Aji Amarillo, Birgit's Locoto, Aji Santa Cruz, Bulgarian Teardrop, Brazilian Starfish and Aji Habanero. BRAZILIAN STARFISH I'll probably photograph today, and then taste it for the first time. Real real late the pods started ripening a lot at once. LEMON DROP and BIRGIT'S LOCOTO are my favorites for looks and flavor. Birgit's is the most productive variety I've seen. In fact, I'm no longer gonna' grow Serranos as my workhorse (eat 'em unripe) pepper, because the unripe Birgit's tastes better and is much more plentiful. And when they ripen, they taste just as great as Lemon Drops, or better. AJI HABANERO has a really beautiful pod, slightly larger and oranger than Lemon Drop. There's practically zero heat, repeat: practically zero heat. I'll grow it again next year because I'd miss not having it around. BULGARIAN TEARDROP was the very first pepper plant to start looking nice in my garden. The pods developed a nice pumpkin shape early, and were an off-white color for a long time before turning orange. When I gave little bags of peppers to friends, the Bulgarian Teardrops were the most elegant in the bunch. AJI AMARILLO I grew a different strain from last year, and the new ones have humongous pods that still haven't ripened. AJI SANTA CRUZ I grew at a location far from my house, where I never managed to commute to often enough. None of the peppers I grew there came out well, but I did harvest some Aji Santa Cruz's and one thing I'll say is the pods do grow big, with grooves like an Asian cucumber. Several people traded or gave me seeds for most of these, and I thank them and hope they read this.

DM is right. If you've been using a 3-3-3, you've been providing too little Nitrogen, and too much Phosphorous and Potassium. Waste of money and, more importantly, leaching into the environment (if you're concerned about Monsanto, figured you might be opposed to excess nutrient run off, too). Try some Fish Emulsion....it's organic, so it won't provide immediate results, but at least it's higher Nitrogen. Josh

Hey, Buddha! Oh, I have a couple pounds in the freezer in case my hot sauce supply ran out before next season's harvest, I will have to send some into the restaurant with my husband, he loves ceviche and he can get them to sub for the jalapenos. I've been trying to figure out how to get them into the restaurant, they are so prolific! And of course, it's a good way for me to get him to bring home some ceviche for me... Do I think Aji Lemon and Aji Pineapple would be similar to Burpee Hot Lemon? I do, but I am going on limited experience here. It sure looks like them both and is described just like AL. Don't get me wrong, there's a distinct difference between the AL and the AP, it's just too subtle for me to want both. To me the AL is citrusy with a shade of lemon peel, the AP is citrusy more like lemon or orange juice, no peel flavor. Their base flavor seems otherwise identical to me. Man, you would think we're discussing wine... Now there's a thought, pepper wine... Anyway, I would still like to know more about any of the other Ajis, there are so many. Man I just re-read that first sentence. One of my longer run-ons. Just imagine a few periods whe I have commas.