Peppernovice - thanks for the suggestion. I saw Chocolate SB's for sale on another site and was curious about them but had not heard many people talking about growing them. JHC will definitely be on the short list. Thanks. Jcav8ter- they really sound like a great pepper. I have a bunch of peppers in the freezer waiting for me to find the time to make some pepper jelly. Couldn't hurt to throw a little chocolate into the mix. I have updated my members page which now has my e-mail address. if you have any extra seeds, and would like to trade, send me an e-mail and i will send you a list of seeds i have. Thanks Jifjifjif - I am not really sure but I think they are three different peppers. I would be curious to hear your opinion on any differences between the two when you get some pods. I have never grown any chocolates and decided at the last minute to add some this year. This post was edited by t-bones on Sat, Feb 16, 13 at 16:23

Edymnion: I don't think peppers are likely to become invasive in my area, with the cold and all!XP But anyways, thanks a lot!=) The stuff about the node and topping shorter than desired was exactly what I was looking for!=D greenman28: I don't grow under lights, so it's okay that mine are at such different heights. Though I'll keep your tip in mind!=) It's helpful, thanks!=D Capoman: Thanks for the tip about the leader splitting further!=D Now I know what to expect!=) I will have to trim mine, cause my mom does not want any plants growing crazy in her garden, plus there's no space to let them go tall(they're going to go under a ledge)!=P Anyways, thanks a bunch guys! Now I feel way more prepared than before!=D

I have many potted rosemaries so I guess I don't need cuttings. Good reminder though to root some! Disneynut, I am replying to your email now.

I think you will be fine. I grew chocolate habaneros a few times. They are habanero hot and I don't think hotter, but they have awesome flavor. When you make into a sauce that tames down the heat. It's one of my favorite peppers for sauce making. I would stick with them. Also dry a few and grind into powder it's great in cooking. I make my sauce outside on the grill, no need for masks. Cast iron skillet on the grill and I close the lid, bring the blender outside to blend onions and garlic with the peppers then back in the skillet bring to a boil then bottle them up.