I have some ghost pepper seedlings that i can part with.

We're they real young when they died? If so, could've been "damping off" fungus. Which is usually caused by OVERwatering. Need more info -- transplants or direct sow? Where do you live? Also, you may want to visit the hot pepper forum. Kevin

I feel like the amount of water, the soil fertility and the warm temperatures all play a role in the amount of hot, pungent flavor that hot peppers develop. However, I grow mostly jalapenos and not many true Anaheim-type chiles so what I am writing from first-hand experience is related more to jalapeno peppers. I find it is true of habaneros as well. In my garden, for the hottest flavor, I plant peppers into well-prepared, rich and fertile soil, but I never fertilize them after that unless they show symptoms of nutritional deficiency, which they almost never do. I think overfeeding with fertilizer somehow hurts their flavor and makes it less hot. I water the peppers adequately in spring before they are setting peppers. After they bloom and set peppers I gradually cut back on their moisture and grow them as dry as possible. Too much water seems to have an adverse flavor on their heat. I let the plants get almost (but not quite) to the wilt point before I water, and then I don't water heavily. I do not deliberately let them wilt, but both last summer and this summer at very high temperatures (roughly 108-112) they would wilt before I realized it. And, yes, my hot peppers have been super-hot this year as they were last year. The jalapenos I harvest in July and August are definitely hotter in flavor than those harvested in June. Then, as we go deeper into fall, the peppers are a little milder as the temperatures cool down. With most hot peppers the majority of the heat is in the white membrane and the seeds get some of the flavor from the membrane. I use that knowledge when cooking or canning with peppers to control, to some extent, the degree of pungency in whatever I am canning or cooking. This summer, my jalapenos and habs have been so hot that I have to wear 2 pairs of medical-type latex or nitrile gloves when handling the hot peppers. With the habs, if I am working with them for any amount of time, I have to change the gloves every few minutes because the capsaicin seems to find its way through the two layers of gloves and onto my skin. I am a big pepper wimp and don't like the burning sensation on my skin, so if I am cutting up more than one single jalapeno, I always wear gloves. Carol, My dad always made pepper sauce that way. It is funnier that the older I get, the more I find myself doing things the same way he did them. The issue of peppers not being as hot as expected was discussed on the Hot Pepper Forum a couple of weeks ago, and much of what the pepper experts there said was similar to what Jay and I have observed with regard to the environmental influences on pepper flavor. I'm going to find that thread and link it below. Dawn Here is a link that might be useful: Pepper Thread from Hot Pepper Forum

hey guys, I have been informed last night that the parcel would be shipped by two different courier services. This is to safeguard my interest. If one is seized, atleast another one will reach. I am keeping my fingers crossed. Saturday they will be courioered to US. And , by the way, the declaration will state "Crushed Spices' and not chilli peppers or seeds. It is also possible that I may be able to offer only a couple of seeds per person. NJA In the meanwhile, enjoy this FENGSHUI PEPPER BOWL.fashioned out of Hot Thais.