Bhut Jolokia Garden|hot pepper seeds for sale

Some Truth about the Naga Viper

2011-02-26T13:59:00.000-08:00

After watching the video read : San Diego Chile Grower Grows World Record Hot Chiles below the video.

San Diego Chile Grower Grows World Record Hot Chiles!
Some Truth about the Naga Viper
Interview hot pepper grower, and straight shooter Jim Duffy. The truth about the "mutt pepper" naga viper. "It cannot happen with plants in the amount of time for the Naga Viper and infinity pepper.

We flew down to interview to Jim about his pepper ventures and found a wealth of info. This is fascinating reading.
If you want to jump straight to refining fire chiles store
San Diego Chile Grower Grows World Record Hot Chiles!
Susan's questions are in bold.

Jim Duffy a grower of the rarest and hottest chiles and owner of Refining Fire Chiles grew the hottest chiles on record in 2010. So why no official record I asked Jim?
Jim replied It's a long story and time to tell it. After sending one of my Trinidad Scorpion Peppers to Dave De Witt in New Mexico in 2009 the journey began. Dave gave the pepper to his long time friend Marlin Bensinger a chemical engineer and one of the foremost experts on capsaicin science. Marlin tested it and it came in higher than the Bhut Jolokia. So in 2010 Mr. Duffy grew some Trinidad Scorpion and Trinidad 7 Pot plants for Marlin to put into the fields in New Mexico.

Marlin drove out to Lakeside, California just east of San Diego to meet Jim and see his new chile garden project. Jim gave Marlin the plants to take back to New Mexico and also agreed to send peppers from his plants as well. From September through November Marlin tested the Scorpions from Jim's plants and also a few plants Marlin acquired from a grower in New Jersey. Marlin also tested other Trinidad chiles and found a total of 4 varieties that came in higher than the Bhut Jolokia! When satisfied that the Trinidad Scorpion came in with the highest heat rating we then sent samples to an Independent lab in Texas. Analytical Food Labs in Texas is the top in it's field in pungency testing for the food and spice industry. Our results from Texas confirmed our findings so we had Dave De Witt's people file for Guinness World Record.

So I asked Jim about the Naga Viper. Well said Jim there never was any third party testing for the Naga Viper or the Infinity Chile before it. Therefore the Chile Pepper Institute and other major growers won't recognize it. Besides any student of Botany or Horticulture knows you cannot create a new plant variety in a year or two. So therefore it cannot exist! I mean can I cross a Great Dane with a Poodle and then later breed the puppies and have a stable dog breed? Of course not! So it cannot happen with plants either in a short time and the growers of the Infinity and Naga Viper claim they did that. In fact the Naga Viper is supposed to be a 3 way cross. Which is impossible.

So why does Guinness recognize it? Well I really don't know said Jim. Guinness asked us for variety authentication by a Horticulturist and growing records. [b] If you had to prove it why didn't others? [/b] You must understand Guinness is Independent, nothing but a record keeper and record publisher. They are not a scientific organization. They can make their own rules and set their own criteria and change it anytime they want. We had third party verification by one of the World's top food labs. The English growers sent their samples in to a college. Not a qualified food lab or Agricultural lab like New Mexico State. Just an average college. The purpose of third party verification is to make sure peppers are not tampered with. Anyone can add chemical extract to a pepper and only a top lab would detect that. Not saying that happened but when the Chile Pepper Institute asked for seeds of the Naga Viper it was declined.

So what now Jim? Well as far as I am concerned the Trinidad Scorpion grown in Lakeside, California and Las Cruces, New Mexico is the new Champ at 1,191,000 Scoville Units. Multiple tests and two top labs don't lie. Guinness may not recognize us but Science does and this year we will have Dr. Bosland and the Chile Pepper Institute oversee our work on the Scorpion and other Trinidad varieties. If the British want to prove us wrong send in seeds and peppers to us for testing. For now the top U.S. sauce makers know what we have and respect us for what we have done. [b] Now one final question.[b]Jim will you ever grow the Naga Viper?[/b] No I won't because as seed and plant seller I would not want a mutt. I am a purist and want to make sure my customers get something that is stable and if they want to save their own seeds next season to grow again I want them to have a stable variety. Any parting thoughts. Currently two sauce makers are releasing new sauces with the name New Mexico Scorpion. Just to make a point here it is not a new variety. Just like the names Hawaiian Pineapple or Idaho Potato we call ours New Mexico Scorpions grown in New Mexico. I currently have thousands of my seeds from my San Diego plants germinating now for a larger field I will grow with Marlin in New Mexico. We still want to do more testing on flavor, productivity and heat levels. Hopefully with Dr. Paul Boslands assistance we will learn more about these superhot varieties then we ever knew before.
bhut jolokia infinity chilli hoax bhut jolokia seeds hot pepper seeds hot pepper hottest pepper naga viper chilli naga viper
bhut jolokia

Susans Hot pepper Interviews.[the bhut jolokia garden]

Goto Jims site
Aji Chombo

Aji Chombo (Panamanian Habanero) The Aji Chombo is a red elongated habanero type from the Country of Panama located in Central America. Very hot and used in most spicy Panamanian dishes. Very rare. A sauce maker in Florida uses this chile in all her specialty sauces. This plant is a good producer of multiple pods and easy to grow.
To Buy any of these pepper seeds go to the store Buy aji chombo seeds

GO BACK TO PEPPER SEED LIST(TOP)
Yellow Bhut Jolokia The Yellow Bhut Jolokia is a natural variant of the Red Bhut Jolokia. Now some honesty. There are seed sellers that are running around saying this is as hot as a Bhut Jolokia. I had these tested and heat levels came in between 250,000 and 400,000 Scoville units. Now you might be saying wow thats a whole lot lower than the Bhut Jolokia. Not really. Very few Bhut pods test over 1,000,000. Most Bhut Jolokia average between 300,000 and 800,000 Scoville units. One pepper did top over 1,000,000 for new record but that is not the norm. Still former Record Holder Red Savina never duplicated it's over 500,000 record either. Now this pepper is hotter than Fatalii or Devil's Tongue Yellow. And it does have a Bhut Jolokia taste but better than the Red version in my opinion. It also produces better. A great tasting chile with great heat. To Buy any of these pepper seeds go to the store Refining fire store

Chocolate Bhut Jolokia The Chocolate Bhut Jolokia is a natural variant of the Bhut Jolokia. It became available to the public in 2008 through Frontal Agritech Assam, India. It has the heat level of a Red Bhut Jolokia but also has a sweet undertone. One of the most delicious Superhot chiles I have ever tasted. This species does not germinate as easy as the normal Bhut Jolokia and can take up to 6 weeks. So if your a novice grower better to try something else. If you grow in a heated seed try grow by itself because other seeds will sprout first and then you will be removing clear humidity cover before your Chocolate Bhut Jolokia sprouts.To Buy any of these pepper seeds go to the store Chocolate Bhut Jolokia at the Refining fire store

Pinquita De Mono Pinquita De Mono-(Capsicum annum)-This is claimed to be the hottest Aji pepper. It is a capsicum annum type from Peru. It comes from the region close to Lima. It has an excellent flavor. Some say one of the best annum types that they have tasted besides the Tepin. A very good producer it grows into a small low lying bush. Peppers are conical in shape and mature from green to dark red. A company named Organic Originals makes a great Private Reserve Hot Sauce out of this pepper. I supply them.Capsicum annum pepper seeds at the Refining fire store
GO BACK TO PEPPER SEED LIST(TOP)
Ecuadorian Devil's Breath-(Capsicum chinense)-This hot chinense variety claims to be the hottest Ecuador has to offer. Pods are prolific and heat is high. Flavor is like most chinense a little fruity. These seed packets are a mixture of the Red and rare Orange variety. And yes both taste different. So plant them and see if you get both! Plants get over a meter tall. Pods mature from green to orange or red.To Buy any of these pepper seeds go to the store Ecuadorian Devil's Breath pepper seeds at the Refining fire store
GO BACK TO PEPPER SEED LIST(TOP)
Trinidad 7 Pot Douglah (chocolate 7 Pot) Chocolate version of Trinidad 7 Pot with a sweeter flavor but just as hot! Called Douglah because in Trinidad a mixed race person is called Douglah. People in Trinidad are from Indies, Africa and Latin America. This pepper is equal if not hotter than the Bhut Jolokia. It has ripping heat so be careful.
To Buy any of these pepper seeds go to the store Refining fire store

Trinidad 7 Pot Jonah strain The Trinidad 7 Pot Jonah is a larger plant that produces larger 7 Pot strain pods. A more fruity flavor than the standard 7 Pot and slightly higher heat. The peppers mature from light green to red. Surface of pods are pimply and lumpy with some even growing little Scorpion tails. No doubt in my mind that Scorpions and 7 Pots are related. We believe this pepper consistently has higher average heat levels than the Ghost chile. To Buy any of these pepper seeds go to the store Trinidad 7 Pot Jonah strain Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Roatan Pumpkin Habanero-(Capsicum chinense)-This chile comes from Roatan
Island off the coast of Honduras. Pods are wrinkled and ribbed and have
a pumpkin look to them. They have a nice orange color and get rather
large. The plants are heavy producers so staking plant may be necessary.
This chile has above average habanero heat with nice fruity taste. Pods
mature from light green to dark orange. To Buy any of these pepper seeds go to the store Roatan Pumpkin Habanero pepper seeds at the Refining fire store

Red Fatalii:Fatalii Red-(Capsicum chinense)-The Fatalii Red is the red version of
the Yellow Fatalii from central Africa. It has more of a bite than it's
Yellow relative and pods tend to be shorter in length. Since this
variety mutated from the Yellow variety occasionally you will get some
Yellow Pods. Pods mature from medium green to dark red. Great for
sauces. It is very prolific so be prepared to have lots of chiles. To Buy any of these pepper seeds go to the store Red Fatalii strain | Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Devil's Tongue Red Capsicum chinense)-The original Devil's Tongue is a Yellow variety
developed by an Amish farmer in Pennsylvania, U.S.A.. Later on a red
variety emerged. It has a higher heat level than it's Yellow relative
and a totally different flavor. Pods also get wider and larger with a
thicker skin. Like the fatalii red this chile came from it's Yellow
relative. So sometimes will produce Yellow pods and even chocolate pods.
Pods mature from light green to dark red and can get up to 3 inches
long. Heat level between 250,000-500,000 Scoville units.To Buy any of these pepper seeds go to the store Red Devil's Tongue | Pepper seeds

Devil's Tongue (yellow variety): (Capsicum chinense)-The Devil's Tongue is a chile developed by an Amish
farmer in Pennsylvania during the 1990’s. Similar to size, color and
shape of Fatalii. But skin is smoother and chile is smaller. It has a
higher heat level than Fatalii and more sweet fruity flavor while
Fatalii is more citrus. Pods mature from green to bright yellow. Plant
is an abundant producer.To Buy any of these pepper seeds go to the store Devil's Tongue (yellow variety)| Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Ugandan Red Habanero: This elongated variety comes from the country of Uganda, Africa. In my
opinion one of the hottest and most flavorful Red habanero types from
the continent of Africa. Seeds are rare. It matures from light green to
dark red. Plants get about a meter tall and are very prolific. Flavor is
slightly fruity. If you like habanero types then this is a great one
for you garden.To Buy any of these pepper seeds go to the store Ugandan Red Habanero| Pepper seeds

Moruga Scorpion The Morouga Scorpion is named after the South East region of Trinidad.
It is not related to the Morouga red which is a small red Habanero type.
It gets a small tail or nipple and has a slight Scotch Bonnet shape. northern ca contractor
Closely related to the Trinidad 7 Pot it’s skin has a rough surface that
looks like the texture of a human brain. Unlike the 7 pot the pods are
consistent in shape and size. It may have a higher heat level than the
traditional Red Trinidad Scorpion. Cut one open and see the hot
capsaicin oil sweat out right before your eyes!To Buy any of these pepper seeds go to the store Refining fire store

GO BACK TO PEPPER SEED LIST(TOP)
Orange Scorpion Orange Scorpion-(Capsicum chinense)-This chile was found in a field of scorpions by a European grower in 2007. Not a true Scorpion but most
likely is a cross between a Congo and a Scorpion. It has a nice heat and
Scorpion flavor. Pods get slightly wrinkled and some get a pointy end
like a Scorpion but most will look more like a Congo pepper. Flavor of
this chile is fantastic. If you love the Congo peppers but want a
different type of taste and more heat this is it. Plants get over a
meter tall and are heavy producers. Pods mature from light green to
light orange and can get over 2 inches in diameter. This species also
gets a lighter green foliage so don't be afraid to give it more
nutrients. To Buy any of these pepper seeds go to the store Orange Scorpion hot pepper seeds
GO BACK TO PEPPER SEED LIST(TOP)
Congo Yellow The Congo Yellow Trinidad is a very large habanero type. Pepper pods mature from green to yellow and if left to ripen longer get slightly orange.The peppers can get as big as 1/2 ounce
just like the Congo Red and Congo Black. They have a slight
smoky/fruity flavor and average around 150,000-300,000 Scoville units of
heat. Plants get to be over a meter tall and produce so many pods they
may need to be staked. If you like the other Congo Peppers than you will
like this one too! To Buy any of these pepper seeds go to the store Congo Yellow Trinidad Hot Pepper Seeds
cardi 7 pot The rare and elusive Trinidad 7 Pot Chile Pepper is now slowly making itself known to chile heads around the world. Pure seeds are very hard to find. Seed sources are often overseas and can you run into very high prices for them. The Trinidad 7 Pot or Trinidad 7 Pod has been rumored to have as much heat as the World Famous Bhut Jolokia, considered by some as the hottest chile in the world! It is called the 7 Pot because it is rumored that one pepper can add heat and flavor to 7 pots of stew!!! If you can get past the heat it has a kind of fruity flavor. These seeds are the CARDI SR strain of 7 Pot which has a rough pimply texture on the outer skin.To Buy any of these pepper seeds go to the store Trinidad 7 Pot Chile Hot Pepper Seeds GO BACK TO PEPPER SEED LIST(TOP)More Pepper seeds

Black Habanero 10+ seeds
A new chile grown for 2010 that is not amongst the hottest but may be one of the tastiest. It was originally developed by a European grower that crossed a Clavo with a chocolate habanero. A Clavo is a more milder version of the Fatalii. These peppers mature from light green to a dark brown. They are between 2-6 inches long and resemble a mini-Anaheim or Big Jim. Heat level is like a medium chinense variety. They get big enough to stuff!! Plant is a heavy producer of multiple peppers, so much so you might have to stake it to keep branches from breaking! Flavor is rich almost raisin like. What this pepper lacks in heat it more than makes up for with production and flavor!

Black Habanero pepper seeds
GO BACK TO TOP LIST

Black Stinger-(Capsicum chinense)-A very hot smaller Chocolate habanero type that has a short little stubby tail or stinger. Has kind of a nutty flavor and plants produce well. Plants grow to just under one meter tall. Pods mature from green to dark brown. If you like growing the chocolate habanero you will like this one. It has plenty of Heat!!
Black Stinger pepper seeds
GO BACK TO TOP LIST
More Pepper seeds

New types of hot pepper seeds for sale.

2011-01-31T21:18:00.000-08:00

Aji Chombo

Aji Chombo (Panamanian Habanero) The Aji Chombo is a red elongated habanero type from the Country of Panama located in Central America. Very hot and used in most spicy Panamanian dishes. Very rare. A sauce maker in Florida uses this chile in all her specialty sauces. This plant is a good producer of multiple pods and easy to grow.
To Buy any of these pepper seeds go to the store Buy aji chombo seeds

GO BACK TO PEPPER SEED LIST(TOP)
Yellow Bhut Jolokia The Yellow Bhut Jolokia is a natural variant of the Red Bhut Jolokia. Now some honesty. There are seed sellers that are running around saying this is as hot as a Bhut Jolokia. I had these tested and heat levels came in between 250,000 and 400,000 Scoville units. Now you might be saying wow thats a whole lot lower than the Bhut Jolokia. Not really. Very few Bhut pods test over 1,000,000. Most Bhut Jolokia average between 300,000 and 800,000 Scoville units. One pepper did top over 1,000,000 for new record but that is not the norm. Still former Record Holder Red Savina never duplicated it's over 500,000 record either. Now this pepper is hotter than Fatalii or Devil's Tongue Yellow. And it does have a Bhut Jolokia taste but better than the Red version in my opinion. It also produces better. A great tasting chile with great heat. To Buy any of these pepper seeds go to the store Refining fire store

Chocolate Bhut Jolokia The Chocolate Bhut Jolokia is a natural variant of the Bhut Jolokia. It became available to the public in 2008 through Frontal Agritech Assam, India. It has the heat level of a Red Bhut Jolokia but also has a sweet undertone. One of the most delicious Superhot chiles I have ever tasted. This species does not germinate as easy as the normal Bhut Jolokia and can take up to 6 weeks. So if your a novice grower better to try something else. If you grow in a heated seed try grow by itself because other seeds will sprout first and then you will be removing clear humidity cover before your Chocolate Bhut Jolokia sprouts.To Buy any of these pepper seeds go to the store Chocolate Bhut Jolokia at the Refining fire store

Pinquita De Mono Pinquita De Mono-(Capsicum annum)-This is claimed to be the hottest Aji pepper. It is a capsicum annum type from Peru. It comes from the region close to Lima. It has an excellent flavor. Some say one of the best annum types that they have tasted besides the Tepin. A very good producer it grows into a small low lying bush. Peppers are conical in shape and mature from green to dark red. A company named Organic Originals makes a great Private Reserve Hot Sauce out of this pepper. I supply them.Capsicum annum pepper seeds at the Refining fire store
GO BACK TO PEPPER SEED LIST(TOP)
Ecuadorian Devil's Breath-(Capsicum chinense)-This hot chinense variety claims to be the hottest Ecuador has to offer. Pods are prolific and heat is high. Flavor is like most chinense a little fruity. These seed packets are a mixture of the Red and rare Orange variety. And yes both taste different. So plant them and see if you get both! Plants get over a meter tall. Pods mature from green to orange or red.To Buy any of these pepper seeds go to the store Ecuadorian Devil's Breath pepper seeds at the Refining fire store
GO BACK TO PEPPER SEED LIST(TOP)
Trinidad 7 Pot Douglah (chocolate 7 Pot) Chocolate version of Trinidad 7 Pot with a sweeter flavor but just as hot! Called Douglah because in Trinidad a mixed race person is called Douglah. People in Trinidad are from Indies, Africa and Latin America. This pepper is equal if not hotter than the Bhut Jolokia. It has ripping heat so be careful.
To Buy any of these pepper seeds go to the store Refining fire store

Trinidad 7 Pot Jonah strain The Trinidad 7 Pot Jonah is a larger plant that produces larger 7 Pot strain pods. A more fruity flavor than the standard 7 Pot and slightly higher heat. The peppers mature from light green to red. Surface of pods are pimply and lumpy with some even growing little Scorpion tails. No doubt in my mind that Scorpions and 7 Pots are related. We believe this pepper consistently has higher average heat levels than the Ghost chile. To Buy any of these pepper seeds go to the store Trinidad 7 Pot Jonah strain Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Roatan Pumpkin Habanero-(Capsicum chinense)-This chile comes from Roatan
Island off the coast of Honduras. Pods are wrinkled and ribbed and have
a pumpkin look to them. They have a nice orange color and get rather
large. The plants are heavy producers so staking plant may be necessary.
This chile has above average habanero heat with nice fruity taste. Pods
mature from light green to dark orange. To Buy any of these pepper seeds go to the store Roatan Pumpkin Habanero pepper seeds at the Refining fire store

Red Fatalii:Fatalii Red-(Capsicum chinense)-The Fatalii Red is the red version of
the Yellow Fatalii from central Africa. It has more of a bite than it's
Yellow relative and pods tend to be shorter in length. Since this
variety mutated from the Yellow variety occasionally you will get some
Yellow Pods. Pods mature from medium green to dark red. Great for
sauces. It is very prolific so be prepared to have lots of chiles. To Buy any of these pepper seeds go to the store Red Fatalii strain | Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Devil's Tongue Red Capsicum chinense)-The original Devil's Tongue is a Yellow variety
developed by an Amish farmer in Pennsylvania, U.S.A.. Later on a red
variety emerged. It has a higher heat level than it's Yellow relative
and a totally different flavor. Pods also get wider and larger with a
thicker skin. Like the fatalii red this chile came from it's Yellow
relative. So sometimes will produce Yellow pods and even chocolate pods.
Pods mature from light green to dark red and can get up to 3 inches
long. Heat level between 250,000-500,000 Scoville units.To Buy any of these pepper seeds go to the store Red Devil's Tongue | Pepper seeds

Devil's Tongue (yellow variety): (Capsicum chinense)-The Devil's Tongue is a chile developed by an Amish
farmer in Pennsylvania during the 1990’s. Similar to size, color and
shape of Fatalii. But skin is smoother and chile is smaller. It has a
higher heat level than Fatalii and more sweet fruity flavor while
Fatalii is more citrus. Pods mature from green to bright yellow. Plant
is an abundant producer.To Buy any of these pepper seeds go to the store Devil's Tongue (yellow variety)| Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Ugandan Red Habanero: This elongated variety comes from the country of Uganda, Africa. In my
opinion one of the hottest and most flavorful Red habanero types from
the continent of Africa. Seeds are rare. It matures from light green to
dark red. Plants get about a meter tall and are very prolific. Flavor is
slightly fruity. If you like habanero types then this is a great one
for you garden.To Buy any of these pepper seeds go to the store Ugandan Red Habanero| Pepper seeds

Moruga Scorpion The Morouga Scorpion is named after the South East region of Trinidad.
It is not related to the Morouga red which is a small red Habanero type.
It gets a small tail or nipple and has a slight Scotch Bonnet shape. northern ca contractor
Closely related to the Trinidad 7 Pot it’s skin has a rough surface that
looks like the texture of a human brain. Unlike the 7 pot the pods are
consistent in shape and size. It may have a higher heat level than the
traditional Red Trinidad Scorpion. Cut one open and see the hot
capsaicin oil sweat out right before your eyes!To Buy any of these pepper seeds go to the store Refining fire store

GO BACK TO PEPPER SEED LIST(TOP)
Orange Scorpion Orange Scorpion-(Capsicum chinense)-This chile was found in a field of scorpions by a European grower in 2007. Not a true Scorpion but most
likely is a cross between a Congo and a Scorpion. It has a nice heat and
Scorpion flavor. Pods get slightly wrinkled and some get a pointy end
like a Scorpion but most will look more like a Congo pepper. Flavor of
this chile is fantastic. If you love the Congo peppers but want a
different type of taste and more heat this is it. Plants get over a
meter tall and are heavy producers. Pods mature from light green to
light orange and can get over 2 inches in diameter. This species also
gets a lighter green foliage so don't be afraid to give it more
nutrients. To Buy any of these pepper seeds go to the store Orange Scorpion hot pepper seeds
GO BACK TO PEPPER SEED LIST(TOP)
Congo Yellow The Congo Yellow Trinidad is a very large habanero type. Pepper pods mature from green to yellow and if left to ripen longer get slightly orange.The peppers can get as big as 1/2 ounce
just like the Congo Red and Congo Black. They have a slight
smoky/fruity flavor and average around 150,000-300,000 Scoville units of
heat. Plants get to be over a meter tall and produce so many pods they
may need to be staked. If you like the other Congo Peppers than you will
like this one too! To Buy any of these pepper seeds go to the store Congo Yellow Trinidad Hot Pepper Seeds
cardi 7 pot The rare and elusive Trinidad 7 Pot Chile Pepper is now slowly making itself known to chile heads around the world. Pure seeds are very hard to find. Seed sources are often overseas and can you run into very high prices for them. The Trinidad 7 Pot or Trinidad 7 Pod has been rumored to have as much heat as the World Famous Bhut Jolokia, considered by some as the hottest chile in the world! It is called the 7 Pot because it is rumored that one pepper can add heat and flavor to 7 pots of stew!!! If you can get past the heat it has a kind of fruity flavor. These seeds are the CARDI SR strain of 7 Pot which has a rough pimply texture on the outer skin.To Buy any of these pepper seeds go to the store Trinidad 7 Pot Chile Hot Pepper Seeds GO BACK TO PEPPER SEED LIST(TOP)More Pepper seeds

Black Habanero 10+ seeds
A new chile grown for 2010 that is not amongst the hottest but may be one of the tastiest. It was originally developed by a European grower that crossed a Clavo with a chocolate habanero. A Clavo is a more milder version of the Fatalii. These peppers mature from light green to a dark brown. They are between 2-6 inches long and resemble a mini-Anaheim or Big Jim. Heat level is like a medium chinense variety. They get big enough to stuff!! Plant is a heavy producer of multiple peppers, so much so you might have to stake it to keep branches from breaking! Flavor is rich almost raisin like. What this pepper lacks in heat it more than makes up for with production and flavor!

Black Habanero pepper seeds
GO BACK TO TOP LIST

Black Stinger-(Capsicum chinense)-A very hot smaller Chocolate habanero type that has a short little stubby tail or stinger. Has kind of a nutty flavor and plants produce well. Plants grow to just under one meter tall. Pods mature from green to dark brown. If you like growing the chocolate habanero you will like this one. It has plenty of Heat!!
Black Stinger pepper seeds
GO BACK TO TOP LIST
More Pepper seeds

Naga Viper Pepper and Infinity Chili?

2010-12-05T08:41:00.000-08:00

Naga Viper Chilli-We Think We Have a Hotter Pepper
What I am going to tell you was being kept secret because we wanted to do this Record holder thing right. No buzz and no hype. Last year Dave De Witt approached me about Superhots. I sent him a Trinidad sample of Scorpion and he had it tested. This began it all. Dave De Witt contacted his friend of 20 yrs Marlin Bensinger who is North America's foremost expert on Capsaicin Extraction and testing. Marlin is the guy who major spice companies contact to do analytical testing on pungency before they go out and buy 500,000 pounds of Paprika or habaneros. He also works closely with those in the Pepper spray industry. So this is not Paul Bosland. It is someone with more expertise than Paul Bosland. Marlin also oversees some fields of chiles in New Mexico. Marlin has personal labs in both Texas and Florida. Now I don't have to tell you who Dave De Witt is I hope. Dave is the man behind this. Author of over 20 chile books Dave is the Pope of Peppers. My job was to supply plants and seeds of superhots to Marlin and also grow them here in San Diego for samples. I also got dried samples directly from Trinidad as well.

Now this was going to be kept quiet until we had application in at Guinness. Over this past growing season we have tested the following in multiple samples not just once like Gerald. Trinidad 7 Pot Red variety 4 types (elongated pod, Brain like pod, Sr strain and Jonah), Yellow 7 pod (THSC strain), Douglah, Naga Morich, Yellow Bhut, Chocolate Bhut, Trinidad Scorpion (similar to Butch T or small pod) and Moruga Scorpion. We did not test red Bhut Jolokia because Marlin has done that so many times for clients. And just for fun we wanted to know how Fatalii, Red Fatalii, Devil's Tongue (yellow, Red & Choc) came in even though we knew they were not contenders. Now we took pods during rainy and dry periods. Took pods from single plants and groups of plants. Made samples of single pods and composite of groups of pods. And of course ran multiple tests on each species. Now a little education here for you. When we all cut pods open or taste test them the strong smell that makes you cough or burn that hits you right away is not the true indicator of a peppers pungency. So if some of say for example that a Brain Strain or Douglah hit you the hardest it does not mean it's Capsaicin. It may be the terpines which are another compound in peppers. We still don't know about Terpines because the food industry does not care about them. Just thought I would throw this in.

Okay so now after Marlin does lots of testing we have had 4 varieties come ahead of the Bhut Jolokia. And they are......Douglah, 7 Pot Jonah, Scorpion and Moruga Scorpion. Out of these 4 we picked two that consistently had the highest heat levels. We then made a composite sample of both and re-tested and then sent a portion of that sample to a high end Agricultural lab in Texas as an Independent 3rd party test. This lab does pungency testing for the chile industry so they know what they are doing. Not just a University like Warwick that can HCPL. Any college can do this but does not have the experience and technology of the Capsaicin and Spice industry. We now wait for our results. If they are close to ours we submit. We are doing this the right way. And we are doing it at a higher standard than others before us did. So we are raising the standard. The single Naga Viper test at a College in England is spreading through the media. Now we must talk to the media instead of waiting. Dave De Witt knows I am writing to all of you. I ask that you tell others that a true test is going on. You can choose to support us. If you think I am pulling your leg go ahead and contact Dave De Witt directly or wait until he does a press release. Thank you!
Jim Duffy

hot pepper recipes

bhut jolokia peppers | bhut jolokia recipes

2010-12-02T01:26:00.000-08:00

Many people ask what to do with these hot peppers. Burn your mouth and ass? Yes. Make Elephants Leave you alone? Maybe. Remember to use caution when using these hot things. Do Not rub Eyes Or genitals. Science uses them for chemical weapons!

Despite the powerful levels of hot stuff these exotic peppers have different characteristics in taste. Some have a more chemical like heat. Others with different flavors and still make a boring dish spicy. Bhut jolokia peppers seem to have a chemical/smoky flavor. Here are three bhut jolokia recipes we have used and one can substitute other exotic peppers for the bhut jolokia peppers.

Devils Kidney Beans Ingredients;

1 lb. red kidney beans (or beans of choice).

1 Really hot pepper. We have used bhut jolokia peppers in the past but one could use many types of hot peppers. All the recipes on this page a devils tongue pepper was used. Use Whole, If you slice it, the hotter you get!

1 Onion sliced

4 Sliced sticks of celery

2 Cloves of garlic

1 Tablespoon garlic salt.

1 Quarter lb. of leftover Thanksgiving turkey(any animal should work).

2 Tomatoes, chopped.

Follow the directions for the beans. Rinse, check for rocks, add 6-8 cups of water for 2 cups(1lb.) of beans.

Boil for 3 minutes.

Reduce heat to simmer, add other ingredients, stir for about 3 hrs. Try not to break the pepper and get it out before serving. No Joke, it will be hot if you break or eat it.

Devils Burger Ingredients(Again used the devils tongue, bhut jolokia peppers are as hot or hotter.)

1 Whole super hot pepper.

1/2 lb. Hamburger, buffalo is even better.

1/2 Sliced Onion.

1/4 lb. Fresh mushrooms.

2 oz. Terriyaki sauce.

In a medium skillet, brown one side of the burger.

Flip the burger and place a whole bhut jolokia or other hot pepper on the center of the burger.

Pour on onions and mushrooms. Covering the pepper and burger.

Cover skillet, lower heat.

When the burger is nearly done, pour the Terriyaki sauce on, cover the skillet and turn the heat nearly off.

Steam for about 5-10 mins.

Take out the pepper and serve.

Pickled eggs from Hell

4 hard boiled eggs

Pickle Juice from pickle jar or make you own pickling juice.

1 tbspn. of chopped onions.

1/2 garlic clove.

2 bhut jolokia peppers slit in half.

This recipe is for a 20 oz jar, measurements will vary for your size jar.

Bhut Jolokia Plants

2010-05-28T12:49:00.000-07:00

For a limited time, Refining Fire Chiles is offering the rare plants listed Below.

Sale Prices!

Chocolate Bhut Jolokia
Fatalii Red
Giant White habanero
Trinidad 7 Pot
Ecuadorian Devil's Breath
CLICK HERE TO GO TO THE SALES PAGE

Refining Fire Chiles has done it again, providing us with some healthy young pepper plants to grow that hot garden. As well as bhut jolokia plants, Jim has Trinidad Scorpion, Devil's Tongue Red, Naga Morich
Peter Pepper Red, Chocolate habanero, Yucatan White Habanero, Scotch Bonnet, Antillais Caribbean Red Habanero, Yellow Sun Habanero, Devil's Tongue Yellow, Jamaican Yellow Mushroom, Fatalii and Hermosillo Tepin.

Bhut jolokia Plants Ready to go!

Exotic Pepper Plants from around the world are grown in southern California, hydroponicly.

After searching the web and several nurseries, we have not found a better source, the plants have arrived in good condition and yield a lot of peppers.

Above is the red devils tongue pepper.

CLICK HERE TO GO TO THE SALES PAGE

Here we have the yellow devils tongue.

CLICK HERE TO GO TO THE SALES PAGE

Ghost Pepper seeds

bhut jolokia seeds for sale

2010-03-29T22:49:00.001-07:00

<-- Malaysian Goronong
Refining fire chiles hot pepper seed sale..........featuring viable, exotic pepper seeds from around the world including ghost pepper seeds(bhut jolokia). Jim Duffy has proven to be the best source in the United States for both live plants and viable seeds. Plants are raised hydroponically in San Diego California. Pepper seed purchases help youth groups as well.

Below is the most diverse variety of hot pepper seeds we have found on the web.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

Seed Prices Subject to change a few cents.

Trinidad 7 pot and Trinidad scorpion: 10 seeds for $8

Bhut Jolokia(ghost pepper seeds)are 10 seeds for $8 or 25 seeds for $12.

Naga Morich seeds: are 10 seeds for $8 or 25 seeds for $12.

Malaysian Goronong: Most likley the only habanero from Malaysia/Indonesia. Bright yellow/orange pods that have the most odd shapes. Flavor is sweet and hot! Currently the only source of these in the United States and the only source we could find on the web. 10 seeds for $10.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

Jamaican Chocolate Habanero:The hottest and most flavorful of all the brown chocolate habaneros.

Congo Black-A larger Chocolate Habanero from Trinidad: Easy to grow.

Red Savina Habanero:Former world record holder for heat. The ghost pepper is now the world record holder for heat.

Antilles Carribbean Habanero: This Habanero type has a slight fruity flavor and sweet taste. My opinion the most flavorful Red type.

Big Sun or Yellow Sun Habanero: Huge bright yellow pods that have a nice fruity undertone. Related to Congo Yellow from Trinidad. My favorite Yellow habanero type for flavor.

West Indies Habanero: The most aromatic of the Caribbean habaneros. Plant gets full of pods. Hot as a Red Savina!

Yucatan White Habanero-Hot as Red savina, but slight smoky flavor. Plant produces an abundance of pods.

Fatalii-Yellow Citrus flavored Central African Habanero type. Pods are long and plant gets full of them. One of Jims favorites.

Safi Red Scotch - Hot Scotch Bonnet type from West Africa. Dark red and more heat than its relative in Jamaica.

Jamaican Scotch Bonnet-The most famous Caribbean habanero. These seeds are true Scotch Bonnet.

Jamaican Red Mushroom-Huge Mushroom shaped pods. Heat is not as hot as others but flavor is fruity and nutty. Can get big enough to stuff!

Caribbean Red Habanero- A very hot Caribbean type. Similar flavor to Orange habanero.

Red Rocoto capsicum pubescens species from Andes Mountains, has a slight apple like flavor but very hot.

Chiltepin-hottest pepper from Northwest Mexico that is not a habanero, small round pods. My variety is the Hermosillo from Sonora. Pods get bigger.

Congo Trinidad Habanero-Large red globe shaped pods that have lots of flavor and heat.

Mustard Habanero-Very flavorful pods that have strange shapes. No two pods look the same. Colors range from peach to light yellow or mustard color. Very hot origin unknown.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

Peri-Peri or Pili-Pili-A capsicum frutescens variety from South Africa. Also know as the African Birdseye chile. Small reddish orange bird pepper. Used in marinades.

Trinidad Cherry-A hot cherry type from Trinidad. Capsicum annum species medium heat
level.

News regarding the Bhut Jolokia:
From Time magazine April 5th, 2010

What They're Weaponizing in India:

The newest addition to India's antiterrorism arsenal is tastier than most. After successful trials in defense labs, India is converting the bhut jolokia-the worlds hottest chile-into hand grenades. Intended to render suspects harmless like tear gas does, the non-toxic bombs have an added bonus, according to R.B. Srivastava, a scientist at the defence research and development organisation:"the grenades' pungent smell can choke terrorists and force them out of there hideouts."

Bhut Jolokia Growers tips:

1 Ghost pepper seeds will sell fast, order yours while they are available.

2 Make sure to plant more seeds than plants you want to grow. As seeds sprout you can pick the more robust plants for pepper production.

3 Be patient.......ghost pepper seeds germinate and sprout slowly.

hot-pepper-seed-sale

ghost pepper seeds|hot pepper seed sale

2009-11-28T19:08:00.000-08:00

<-- Malaysian Goronong
Refining fire chiles hot pepper seed sale..........featuring viable, exotic pepper seeds from around the world including ghost pepper seeds(bhut jolokia). Jim Duffy has proven to be the best source in the United States for both live plants and viable seeds. Plants are raised hydroponically in San Diego California. Pepper seed purchases help youth groups as well.

Below is the most diverse variety of hot pepper seeds we have found on the web.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

Seed Prices Subject to change a few cents.

Trinidad 7 pot and Trinidad scorpion: 10 seeds for $8

Bhut Jolokia(ghost pepper seeds)are 10 seeds for $8 or 25 seeds for $12.

Naga Morich seeds: are 10 seeds for $8 or 25 seeds for $12.

Malaysian Goronong: Most likley the only habanero from Malaysia/Indonesia. Bright yellow/orange pods that have the most odd shapes. Flavor is sweet and hot! Currently the only source of these in the United States and the only source we could find on the web. 10 seeds for $10.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

Jamaican Chocolate Habanero:The hottest and most flavorful of all the brown chocolate habaneros.

Congo Black-A larger Chocolate Habanero from Trinidad: Easy to grow.

Red Savina Habanero:Former world record holder for heat. The ghost pepper is now the world record holder for heat.

Antilles Carribbean Habanero: This Habanero type has a slight fruity flavor and sweet taste. My opinion the most flavorful Red type.

Big Sun or Yellow Sun Habanero: Huge bright yellow pods that have a nice fruity undertone. Related to Congo Yellow from Trinidad. My favorite Yellow habanero type for flavor.

West Indies Habanero: The most aromatic of the Caribbean habaneros. Plant gets full of pods. Hot as a Red Savina!

Yucatan White Habanero-Hot as Red savina, but slight smoky flavor. Plant produces an abundance of pods.

Fatalii-Yellow Citrus flavored Central African Habanero type. Pods are long and plant gets full of them. One of Jims favorites.

Safi Red Scotch - Hot Scotch Bonnet type from West Africa. Dark red and more heat than its relative in Jamaica.

Jamaican Scotch Bonnet-The most famous Caribbean habanero. These seeds are true Scotch Bonnet.

Jamaican Red Mushroom-Huge Mushroom shaped pods. Heat is not as hot as others but flavor is fruity and nutty. Can get big enough to stuff!

Caribbean Red Habanero- A very hot Caribbean type. Similar flavor to Orange habanero.

Red Rocoto capsicum pubescens species from Andes Mountains, has a slight apple like flavor but very hot.

Chiltepin-hottest pepper from Northwest Mexico that is not a habanero, small round pods. My variety is the Hermosillo from Sonora. Pods get bigger.

Congo Trinidad Habanero-Large red globe shaped pods that have lots of flavor and heat.

Mustard Habanero-Very flavorful pods that have strange shapes. No two pods look the same. Colors range from peach to light yellow or mustard color. Very hot origin unknown.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

Peri-Peri or Pili-Pili-A capsicum frutescens variety from South Africa. Also know as the African Birdseye chile. Small reddish orange bird pepper. Used in marinades.

Trinidad Cherry-A hot cherry type from Trinidad. Capsicum annum species medium heat
level.

Growers tips:

1 Ghost pepper seeds will sell fast, order yours while they are available.

2 Make sure to plant more seeds than plants you want to grow. As seeds sprout you can pick the more robust plants for pepper production.

3 Be patient.......ghost pepper seeds germinate and sprout slowly.

Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net

refiningfirechiles|Jims web site

hot-pepper-plant-sale

Hot Pepper Plant Sale|Exotic Chiles

2009-07-27T08:31:00.000-07:00

Get some of the rarest and most spicy pepper plants on the planet for sale.

BHUT JOLOKIA PLANTS (World record holder for Heat) $11 each only 8 left

Right now you can still get some exotic hot pepper plants from Jim Duffys hydroponic hot pepper farm while he still has some left. You can get on his waiting list for fresh chiles in September by contacting him at jpdherb@cox.net or thru his site at www.superhotchiles.com Seeds are also available for most varieties.

The plants I got from Jim arrived in good shape and are thriving and I do not have a 'green thumb'.

TRINIDAD SCORPION PLANTS (Hot as Bhut but more rare) Pods get bright red with a small Scorpion like tail. $12 each only 8 left

CARRIBEAN WEST INDIES RED-This Chile is an exact duplicate of the RED SAVINA. Well because it is just as hot and as far as I know I cannot tell the difference in flavor, pod size or color. You can buy something for the name or try this plant that won,t disappoint you. $8 each. only 10 left

JAMAICAN CHOCOLATE HABANERO PLANTS (for Jerk sauce hot and sweet) $8 each only 14 left

FATALII-Extremely hot habanero type from Central Africa. Long Yellow pods that also have a slight Citrus flavor. $8 each only 6 left

YUACATAN WHITE HABANERO PLANTS (Hot as Savina but subtle smoky flavor) $8 each only 4 left

JAMAICAN YELLOW SCOTCH BONNET PLANTS $8 each only 1 left

GAMBIA HABANERO-A large red globe shaped habanero from Gambia, Africa. Great heat and flavor. A very rare chile , but plant make lots of huge pods! $8 each only 2 left

MUSTARD HABANERO-No two pods look the same. Origin unknown. High heat and smoky to sweet flavor. One of my top favorites for flavor Pods range in color from peach to mustard color. Very rare. $8 each only 4 left

COMING End of July
NAGA MORICH PLANTS (sister of BHUT Jolokia just as hot from Bangladesh) $13 each

TRINIDAD 7 PEPPER PLANTS (hardest hot pepper plant to find, hot as Scorpion and Bhut but different flavor, Pods get as big as golfballs!) $14 each

SAFI RED SCOTCH BONNET-A real hot Red Scotch Bonnet type from West Africa. $9 each SOLD OUT

ARIBIBI GUSANO-A very rare Habanero type from Bolivia. Pods turn creamy white and are called the Caterpillar pepper because they look like caterpillars! $8 each only 8 left

DUTCH ANTILLAIS CARRIBEAN HABANERO-This extremely hot Carribbean type has a sweet smell and flavor. Pods range from orange to light red in color. Hot as a Red Savina but fruity flavor. $9 each (limited supply) only 2 left

PEACH HABANERO-Peach colored fruits with a heat level higher than your Orange habanero. Great flavor and plants produce a lot of pods. $8 each only 6 left

CLEOS DRAGON-The largest of the Carribean habaneros. Pods can get 3 inches long and 3 inches wide!!! Very rare and I only have a few of these. $10 each Only 8 left

RED ROCOTO-Not a habanero type but has plenty of heat. Pods are apple shaped and have a slight apple taste. The pods are also thick walled like a jalapeno. One of the hardest chiles to germinate. Plants can be overwintered for many years and can handle temps in low 40's. Originates from Andes mountains in Peru. $10 each. Only 8 left

AFRICAN BIRDS EYE PEPPER-Superhot Tepin Pequin type small chile pod. From Southern Africa. Plant in pots to get chiles year after year! $9 each only 6 left

HERMOSILLO CHILITEPIN-A ChiliTepin from Sonoran Desert, Mexico. A rare variety that grows into a bush that can get over 3 feet tall!! Tepins and Birds Eye Peppers are the hottest non-habanero type peppers on the planet. $9 each only 6 left

SEEDS AVAILABLE

Trinidad 7 Pot and Trinidad Scorpion

Bhut Jolokia and Naga Morich seeds

Jamaican Chocolate Habanero-The hottest and most flavorful of all the brown chocolate habaneros.

Red Savina Habanero-Former world record holder for heat

Antilles Carribbean Habanero-This Habanero type has a slight fruity flavor and sweet

West Indies Habanero-The most aromatic of the Carribean habaneros. Plant gets full of pods

Yucatan White Habanero-Hot as Red savina, but slight smoky flavor. Plant produces an abundance of pods.

Fatalii-Yellow Citrus flavored Central African Habanero type. Pods are long and plant gets full of them. One of my favorites.

Safi Red Scotch - Hot Scotch Bonnet type from West Africa

Jamaican Scotch Bonnet-The most famous Carribean habanero.

Jamaican Red Mushroom-Huge Mushroom shaped pods. Heat is not as hot as others but flavor is fruity and nutty.

Carribean Red Habanero- A very hot Carribean type. Similar flavor to Orange habanero.

Red Rocoto capsicum pubescens species from Andes Mountains, has a slight apple like flavor but very hot.

Chiltepin-hottest pepper from Northwest Mexico that is not a habanero, small round pods

Congo Trinidad Habanero-Large globe shaped pods that have lots of flavor and heat

Mustard Habanero-Very flavorful pods that have strange shapes. In my opinion one of the easiets habaneros to grow. No 2 pods look the same. Colors range from peach to light yellow or mustard color. Very hot origin unknown.
Fire chiles

Hot Pepper Plant Sale Jims cell Phone # 619-504-9777

Hot Pepper blog
bhut-inferno

Bhut Inferno

2009-05-03T18:41:00.001-07:00

Watch this video to the end before eating a whole bhut jolokia

Man Killed by Hot Pepper

“A young man died after eating a super-hot pepper sauce as part of a competition with a friend.”

“Andrew Lee, 33, challenged his girlfriend’s brother to a contest to see who could eat the spiciest sauce that he could create.”

“The fork-lift truck driver, who wanted to cook for a living, prepared a tomato sauce made with red chillies grown on his father’s allotment. After eating it, however, he suffered intense discomfort and itching. The following morning he was found dead, possibly after suffering a heart attack.”

“He apparently got into bed at 2.30am and started scratching all over. His girlfriend scratched his back until he fell asleep. She woke up and he had gone. It is incredible. Who would have thought he could have died from eating chilli sauce? We don’t know of anything else that could have caused his death. The postmortem showed no heart problems.”

Source: The Times Online, September 29, 2008

Apparently the capsicum in chiles can harm or even kill people who have a vulnerability to it.

"Capsicum sprays and gels can potentially kill people who have a heart condition or a respiratory illness, as they can cause increased heart rate and restrict breathing." http://www.smh.com.au/articles/2004/09/14/1094927584068.html

Infants and children are particularly vulnerable to capsicum and can die from an overdose.

http://www.sciencedirect.com/science?_ob=A...55a4bb3926ad822

An overdose of wasabi can also be fatal. Years ago I heard about a new patron at a sushi bar who didn't know what the wasabi was for. He ate the whole ball of wasabi in one mouthful and died of a heart attack. A sushi chef I know (not connected with this incident) told me that too much wasabi can have a negative effect on the heart and respiratory system. He told me exactly what the wasabi does physiologically, but I don't remember it now (couldn't find the answer on the web, either). I guess I'll have to go out for sushi soon and ask him.

The article says that he was itching all over when he went to bed, to the point where his girlfriend scratched his back to help alleviate it. Clearly, this was a massive allergic reaction, but they didn't recognize that the itching was a symptom. Maybe the chilis, maybe something else.

I'm allergic to roasting chilis and peppers, to the point where my throat closes up. I almost went to New Mexico on vacation until I saw that they roast peppers all over the area in the Fall, when I was able to go. No point in dying on vacation...

He may have died from anaphylaxis, the result of ingesting (or be bitten by, or rubbing up against) something you're allergic to. I know that all you guys know what an epi-pen is. In his case it came on rapidly. It was from something he ate but had few symptoms until near the end. When I have a significant overdose to my allergy shots, I begin with a productive cough. I never get to the itching point because I recognize it and they give me O2 and an injection of a lot of epinephrine.

Any food can do it to someone. It sounds like he normally ate chiles, so this is probably not the cause. MomOfLittleFoodies, I've never seen peanut butter in chile sauce except for one origin: Africa. Morocco and other nations use "groundnut" in their recipes.

DJyee100, I have never experienced that and know of no cases, after reading the article.

Nibor -- your's sound much different than a systemic allergic reaction . . . can it be something like celiac disease is for wheat consumers?

And prawncrackers, you're probably right on the dorset naga (AKA bhut jolokia, and Naga jolokia). That one has been found (by chromatography) to be WAY hotter than the Red Savina habanero, which is around 600,000 Scovilles, compared to the Naga a million or more.

"The pain was exquisite," he said. "It was like having your tongue hit with a hammer. Man, it hurt. My tongue swelled up and it hurt like hell for days. "

man-killed-by-hot-pepper

Man Killed by Hot Pepper!!??

2008-12-02T17:25:00.000-08:00

Bhut Jolokia Harvest and taste test.

2008-11-06T13:33:00.000-08:00

Greenhouse with the still flowering pepper plants.

The plants are still flowering at this location in Northern California. Lack of good sunlight has caused tall spindly plants to flower late. Some have match head size peppers.
Not giving up, we plan to move some indoors as it is getting cooler.
Also in the near future we will clone some of the more healthy plants that survive this 'cooler than India' climate. The over all desire to develop a still pure strain of bhut jolokia that can grow in this climate that gets some snow and freezing temperatures.

The welcome sight of a honey bee resting on a hot pepper plant in the hothouse.

It has been noticed world wide that honey bees are disappearing. Stories of people doing the bees job by hand pollination are disturbing. The cause of this is unclear. Some theories include parasites and global warming(of course).

The hottest peppers in California the bhut jolokia.

Part of a burning hot harvest from plants moved to a garden that gets more light and better care than the plants pictured above in the greenhouse.
I ate one similar in size and color to the one pictured at far right. First I bit it in half, chewing it well. The burning sensation started at the tip of my tongue rising to my head right away. It felt as if steam was coming from my ears and the top of my head. After a sip of Gatorade I chewed the rest of the pepper up and swallowed it as well. Hiccups erupted as tears streamed down my face, the steaming head sensation increased. All I could say to my entertained friends was HOT over and over again in croaking whispers. As I drank more Gatorade, the cool drink gave only seconds of relief. After about twenty minutes the hiccups and tearing went away but the sweat and steaming sensation continued for another half hour or more. I walked home drenched in sweat leaving my friends laughing.
A couple of notes....I have done this with habeneros and they are not this hot. The bhut jolokia also has more of a chemical like taste that I noticed on the tip of my tongue before the surge of heat took my sense of taste away. It should also be mentioned that it was super hot in its passing as well!

Worlds Hottest Hot Sauce

Two New Green Chile Pepper Varieties Developed at Chile Pepper Institute in Las Cruces, N.M.

2008-10-23T16:55:00.002-07:00

Las Cruces, Dubbed Chile Capital of the World, Boasts Rich Culinary History that Makes the City a Tourism Hot Spot

Las Cruces, NM (Vocus/PRWEB ) October 15, 2008 -- Washington has its apples, Idaho has its potatoes, Florida has its oranges and New Mexico has its chile. Contributing more than $300 million annually to the state's economy, chile is a niche crop that shows no sign of loosing popularity or heat. In fact, the New Mexico Chile Pepper Institute (CPI), located in the city of Las Cruces in southern New Mexico, has recently developed improvements to two popular varieties of chile peppers -- the NuMex Heritage Big Jim and NuMex Heritage 6-4.

The new varieties were developed in response to concerns from local growers that the current green chile varieties were loosing flavor. The research and work at the CPI resulted in numerous improvements that include 20 percent more flavor compounds than the old Big Jim and 6-4 varieties, and will produce a better yield for farmers. Seeds for the improved varieties will be available in January 2009.

About the Chile Pepper Institute

The CPI is part of the College of Agriculture and Home Economics at New Mexico State University and provides the latest research-based information on chile for growers and processors. Founded in 1992, the CPI is dedicated to educating the world on chile, preserving wild and domestic chile species and disseminating the latest research on chile growing, preserving and disease and pest prevention. For visitors, the CPI also includes the Chile Pepper Institute Chile Shop, which features a large selection of seeds, books, posters and other merchandise for purchase.

Among some of the research conducted at the institute was the discovery of the world's hottest chile pepper. Paul Bosland, co-founder and director of the CPI, was responsible for finding the world's hottest chile pepper, the Bhut Jolokia, and in the fall of 2006, the Guinness Book of Records confirmed Bosland's discovery. Whereas a typical New Mexico green chile contains about 1,500 Scoville Heat Units (SHU) and an average jalapeno measures at about 10,000 SHUs, the Bhut Jolokia, at 1,001,304 SHUs, is nearly twice as hot as Red Savina, the chile pepper variety it replaced as the world's hottest. Discoveries like these are not rare for the CPI. The record-holder for the world's largest chile pepper is a specimen of the 'NuMex Big Jim' variety that was developed in 1975. The record-holder was grown near Hatch, but the variety was developed at the institute. More information about the CPI can be found at www.chilepepperinstitute.org.

More About Chile in Las Cruces

As a tourism destination, Las Cruces truly offers something for everyone, ranging from the chile connoisseur to the avid adventurer. The question "red or green?" may conjure up images of traffic lights, but in Las Cruces it is an essential question that fires up one's appetite. Local cuisine would not be complete without chile, and Las Cruces is home to a plethora of traditional restaurants that offer authentic New Mexican cuisine, featuring red or green chile for those that can stand the heat.

In addition, each year hundreds of visitors flock to the region for the famed Hatch Chile Festival to sample some of the best chile around. The annual festival began more than 35 years ago in nearby Hatch, located approximately 40 miles north of Las Cruces, by local chile farmers as a celebration of the fall chile harvest. Today, people from around the country come to the festival to get their fresh green chile supply for the winter.

Las Cruces is also home to other chile destinations, including the New Mexico Farm & Ranch Heritage Museum, where visitors can experience a tour of the museum and even learn about chile hands-on by taking a salsa-making class, the U-Pick Garden at Lyle's Family Farms and the Biad Chili Company, where special tours are conducted by appointment to see first-hand how chile goes from the fields to the stores.

To the unfamiliar tongue and untrained nose, chile may appear to be just another vegetable. With one trip to Las Cruces, visitors will soon learn that chile is more than a condiment; it is a cultural and culinary symbol. For more information on Las Cruces and its chile offerings and events, visit www.lascrucescvb.org, or contact Chris Faivre of the Las Cruces Convention & Visitors Bureau at (575) 541-2150 or cfaivre@las-cruces.org.

Nestled in the Mesilla Valley between the Rio Grande River and Organ Mountains, Las Cruces, New Mexico is quickly becoming a popular southwestern destination. Visitors can experience 72 holes of spectacular year-round golf and world-class Mexican food. Las Cruces blends a unique variety of special events, attractions, culture and historical sites, as well as superb weather, with 350 days of sunshine per year. For more information on all Las Cruces has to offer, contact the Las Cruces Convention & Visitors Bureau at (575) 541-2150 or visit www.lascrucescvb.org.

World's Hottest Hot Sauce Is A Pepper Extract That Can Kill

2008-10-23T16:49:00.001-07:00

This Hot Sauce is so hot, you''d have to gulp 250,000 gallons of water just to put out the fire.

"We live in an extreme world," describes Blair Lazar, a hot sauce inventor. "And I make extreme foods. '' In his palm of his hand is the most blistering pepper extract in the world, an over-the-top version of pepper concentrate so blistering that customers must sign a waiver clearing him of any liability if they are crazy enough to try it.

Locked in a crystal bottle sealed with wax and a tiny skull, Mr Lazar''s lip-scorching concoction is pure capsaicin - the chemical that gives habanero and jalapeno peppers their atomic heat. Blair Lazar claims to try his sauce is to encounter ''pure heat'' His "16 Million Reserve", which is released to the public in 2006, is the brass ring of hot sauces, the most blistering pepper extract that chemistry can create. It is 30 times hotter than the hottest pepper, the Red Savina from Mexico, and 8,000 times more powerful than Tabasco sauce.

To put the smallest dot on the tip of your tongue is to encounter "pure heat", Mr Lazar says. Although capsaicin does not actually burn - it tricks your brain into thinking that you are in pain by exciting nerve endings in your mouth - some health specialists think that it might kill an asthmatic or hospitalize a user who touched his eyes or different susceptible parts of the anatomy. Mr Lazar has trained his taste buds to endure the feeling, but he remembers the instant he decided to try his "16 Million Reserve" himself. "The pain was exquisite," he said. "It was like having your tongue hit with a hammer. Man, it hurt. My tongue swelled up and it hurt like hell for days. " The Scoville Scale measures the heat of peppers. The eye-watering merits of peppers are measured in globally Scoville units, established by Wilbur Scoville, an American chemist who, in 1912, asked panelists to evaluate how many parts of sugar water it took to remove the heat.

Today, capsaicin content is measured in parts per million, using a procedure recognized as high-performance liquid chromatography; one part being equivalent to 15 Scoville units. Benign bell peppers rate zero Scoville units and the Red Savina joined Guinness World Records at 570,000 units. Pure capsaicin, meanwhile, has a heat score of 16 million units - moving the name for Mr Lazar''s latest innovation. Each of the 999 limited-issue bottles, priced at $289, comprises of just a few crystals. The concentrate is so strong, though, that Mr Lazar approximates that it would have to be dissipated in 250,000 gallons of water before it might no longer be tasted.

His calling as a hot sauce inventor began when he established that the best way to remove people under the influence out of his seaside bar was to give them free chicken wings immersed in an eye-watering home-made hot sauce. Now he owns and manages Extreme Foods in New Jersey, marketing his existing assortment of sauces, including "Mega Death" and "Jersey Death", the second, according to Mr Lazar, being the world''s most blistering usable hot sauce. He maintains a refrigerator full of purified water in his headquarters for those courageous enough to try some of the sauces. Most testers sweat severely and are powerless to see through their tears for up to half an hour. It takes many tons of crisp peppers to produce 1lb of capsaicin for the 16 Million Reserve, and the work takes months. First, wetness is separated from the crisp peppers until a thick tar-like substance is left. The process by which all additional impurities are removed, leaving pure capsaicin concentrate, is classified, but the work takes place in a research laboratory where Mr Lazar and his team wear sealed outfits with masks to steer clear of inhaling the dust. Several years ago Mr Lazar developed "2am Reserve" in of the hour at which he once closed his bar. It was hotter than any other hot sauce creation on the market, measuring up to 900,000 Scoville units. He then distilled even more powerful extracts, including the scorching "6am Reserve" at 10 million units. Most of the signed and numbered bottles of "16 Million Reserve" will be purchased by hot sauce addicts recognized as chile heads.

Buyers have to agree to a rider cautioning that any handling "must be under a controlled environment using protective and protective eye wear". "It can''t be used for flavor," says Mr Lazar. "The only purpose is its heat value." He prefers not to guess on what might happen should anyone be crazy enough to down a whole flask. Rinsing the mouth with milk is among the best cures as it binds to fat molecules; it will also dissipate in alcohol.
Chris McCarthy is the owner of InsaneChicken''s Hot Sauce Store. This online retailer sells a wide variety of hot sauces including Blair''s Hot Sauce.

Copyright (c) 2007 Free Online Library
This article can be reproduced subject to these terms. Syndicate this article. More free articles for syndication

How to Grow Your Own Hot Peppers

2008-10-22T17:55:00.001-07:00

If you are going to take the plunge into growing your own hot peppers, you might well want to consider including other ingredients you will need for salsas and sauces, including tomatoes, onions, and sweet peppers.

Have you ever seen recipes for homemade salsa? They certainly do look fresh and tasty. More and more people are discovering how easy it is to make their own tasty condiments, right at home! Another option would be to get into the habit of preparing your own hot sauces, of which there are many varieties ranging from Asian to Louisiana and Mexican. Before on embarking on this particular culinary adventure, it would be a good idea to familiarize yourself with the method of measuring hotness, known as the scoville scale. And no hot sauce would be the same without the addition of jalapenos, as many as you can stand.

If you are going to take the plunge into growing your own hot peppers, you might well want to consider including other ingredients you will need for salsas and sauces, including tomatoes, onions, and sweet peppers.

A good gardening guide (check out the offerings at your local public library before you purchase one) will give you an idea of what types of vegetables would grow well in your geographic region. You will also need to consider how large a garden you will plant, which will depend in part on how much time you have to devote to your hobby.

Another factor in deciding what and how much to plant is the amount of space you need to leave between the different types of vegetables. The Internet is a great source of information about gardening, and you may have some friends or relatives who are avid gardeners who may be able to give you some assistance in this matter. A garden center will be able to provide you with the necessary gardening tools and fertilizer.

One thing you will also want to take into consideration is how many vegetables your garden is likely to yield. You might end up with a lot more vegetables than you were originally planning on. Not to worry, though: your friends, family, and co workers will have reap the benefits of your gardening efforts when you share your bounty with them. Another option is to donate extra vegetables to a food bank, shelter, or church organization.

Once you get to the point where you are ready to harvest your veggies, you can check out some yummy salsa recipes to try. If you find one that you particularly like, don''t be shy about making some changes to the recipe to really make it your own. A slight change in the combination of seasonings and types of peppers will make the basic salsa recipe into your own creation. Some people have even taken the additional step of starting their own business selling their wares at flea markets, fairs, and to local grocers. If you were to market your foodstuffs online, you could well end up having customers from any place in the world!
Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as a hot sauce at http://www.hotsaucesonline.com

Copyright (c) 2007 Free Online Library
This article can be reproduced subject to these terms. Syndicate this article. More free articles for syndication

Hot Chili Peppers to Tame Surgical Pain

2008-10-09T19:47:00.000-07:00

By: cas

The anticipated pain of surgery, and even post-operative pain, is keeping a lot of patients from going for that much needed treatment. Although anesthesia has been effective for keeping a patient asleep, immobile, and out of pain during complicated surgeries --- it can hardly prevent pain from recurring once the patient wakes up.

Due to the limitations of anesthesia, the medical and research community has been looking for a suitable substitute or alternative. Recently, scientists have made experiments on substances that are used to make hot sauce. Surgeons have tried to use the chemical that gives chili peppers their "fire" as an experimental anesthetic by directly pouring the said substance into open wounds during knee replacement and a few other highly painful operations. The experiments made use of an ultra-purified version of capsaicin to avoid infection. Volunteers were under placed under anesthesia so that they don't feel the initial burn.

Treating surgically exposed nerves with a high dose of capsaicin will numb them for weeks, so that patients suffer less pain and require fewer narcotic painkillers as they heal. According to Dr. Eske Aasvang, a pain specialist in Denmark who is testing the substance, "We wanted to exploit this numbness."

For centuries, chili peppers have been part of folk remedy and heat-inducing capsaicin creams are a familiar drugstore cure for muscle spasms. Today, however, the spice is also commercially "hot" due to research showing how capsaicin targets key pain-sensing cells in a unique way. Aside from California-based Anesiva Inc.'s attempt to harness that burn for more focused pain relief, Harvard University researchers are also mixing capsaicin with another anesthetic drug in hopes of developing epidurals that would not confine women to bed during childbirth, or dental injections that don't numb the whole mouth. At the National Institutes of Health, scientists hope that by early next year, they can begin testing in advanced cancer patients a capsaicin variant that is 1,000 times more potent, to see if it can zap their intractable pain.

Nerve cells that sense a type of long-term throbbing pain contain a receptor, called TRPV1. Capsaicin binds to this receptor and works to produce a painkilling action on specific pain-receiving fibers.

These so-called C neurons also sense heat; thus capsaicin's burn. But when TRPV1 opens, it lets extra calcium inside the cells until the nerves become overloaded and shut down. That's the numbness. "It just required a new outlook about ... stimulation of this receptor to turn those cellular discoveries into a therapy hunt," says NIH's Dr. Michael Iadarola.

In a meeting of the American Society of Anesthesiologists, Aasvang reported that forty one men were tested and underwent open hernia repair. Capsaicin recipients experienced significantly less pain in the first three days after surgery. Another U.S. study of 50 knee replacements, half were treated with capsaicin who used less morphine in the 48 hours after surgery and experienced less pain for two weeks. Several on-going studies are experimenting with larger doses in more patients to find out whether the effect is real.

"There's a huge need for better surgical pain relief," said Dr. Eugene Viscusi, Director of Acute Pain Management at Thomas Jefferson University in Philadelphia, Pennsylvania, one of the test sites. "Morphine and its relatives, so-called opioid painkillers, are surgery's standby. While they're crucial drugs, they have serious side effects that limit their use."

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hydroponic hot peppers

2008-09-26T18:01:00.001-07:00

bhut jolokia

red savina

Habanero

Hydroponic hot peppers, grown with integrity in southern California.

FOR SALE : $20lb red savinas, chocolate habaneros
$40lb bhut jolokias now taking orders
CALL JIM @ 619-464-0727

My Chile Pepper Story
By Jim (Habanero) Duffy

--------------------------------------------------------------------------------
How much impact can chile peppers have in a person's life? I won't claim that if you start growing and eating chile peppers your life will change, but mine certainly did.

When God created chiles, He made them unique. It is amazing how a small pod can hold so much heat, not to mention that the nutritional profile of a chile surpasses many other fruits and vegetables. Each chile variety possesses it's own heat level, as well as a unique flavor, and the beautiful colors of the chile can rival an exotic flower.

Marcos, Rudy and me My chile story started in 2003, when some co-workers, Rudy Moreno and Marcos Aquiano, began sharing their food with me. This included homemade salsas and sauces, which began an odyssey for my taste buds. Since I liked to cook, I asked questions and started making my own salsa. I experimented with various chiles, and eventually added habaneros to my recipe. My inspiration grew as I pleased the taste buds of my Mexican friends. One day Rudy paid me the ultimate compliment, "If you make extra, I will buy it from you." I made more than enough for Rudy and began selling salsa to my friends from work and church.

By that winter it was hard to find good habaneros, so I opted to grow them myself. The seeds were not available locally, so I went online where the world of chiles opened up to me. I stayed up 'till 3AM that first night, looking at site after site. I could not believe how many varieties of habaneros there were……so many colors and shapes. I was like a kid in a candy store. After three more nights of searching and a missed day at work, I emerged with 20 varieties of seeds for my first chile garden in the spring of 2004. I used drip irrigation and started small with only 100 plants. Some plants failed, while others improved the flavor of my salsa.

A bountiful Chile harvest! The following year I did better, but bought most of my plants online. It was more costly, but I did produce more chiles. In the late summer of 2005 I wandered into one of our church's youth centers called Youth Venture where my friend was volunteering. As usual, I brought chips and salsa with me. I noticed that some of the kids were eating like it was their only meal of the day. This touched my heart, so I began showing up every Wednesday with meals for them and made spicy dishes with my chiles whenever I could. The kids loved them. They especially requested my spicy chicken soup made with habaneros.

By the end of the year I found myself at a second youth center in El Cajon, where my daughter, Michelle, was volunteering. Now I was feeding kids twice a week. In order to fund these dinners, I began catering part time and occasionally sold my chiles and salsa at local farmers' markets. In February of 2006, I sent some of the kids to local college athletic events. Most of them came from single parent families and had never been to a sporting event.

In the summer of 2006 I began growing primarily Red Savina and Chocolate Habaneros, along with some Scotch Bonnet and Congo Yellow. By the end of summer I started visiting a third youth center, also in El Cajon. Now I was feeding kids at three centers a week and sending them in groups to San Diego State athletic events. By the end of 2006, my little journey with chiles had given me the resources to provide over 800 meals to youth and send over 400 of them to events!
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By the end of 2006 my little journey with Chiles had given me the resources to provide over 800 meals and send over 400 children to events!

--------------------------------------------------------------------------------
In the winter of 2007, my close friend, Larry Bridgeforth, introduced me to hydroponic gardening, which was intimidating to say the least. Was this method feasible for me? What if I failed and lost all my plants? In the spring of the following year, I planted 120 plants in my first NFT Hydroponic system purchased from IGS Hydroponics in Mira Mesa. An NFT system consists of tubes that hold the plant roots in a constant stream of water that contains nutrients. Larry was very busy raising five boys, so with the aid of the web and many phone calls I got the system up and running on my own. I planted 30 Bhut Jolokia, 40 Red Savina, 40 Chocolate Habaneros, and some assorted South American Ajis.

By July of 2007 I had a jungle. The roots had even pushed some of the plants up out of the tubes. "Too many" peppers caused several of the plants to fall over and even break. I started selling the chiles in various web ads, but they were not moving fast enough. Soon, a well-known restaurant in Chicago contacted me and bought almost everything I had. They eventually requested that I become their regular supplier. They host a "Hot as a Mother" dinner every year where my chiles are a big hit.

Larry with photos of his garden In 2008, I planted 40 each of Bhut Jolokia, Red Savina and Chocolate Habanero. I purchased better supplies from City Farmer's Nursery in San Diego. It was Bill from City Farmer's who gave me some guidance that first year. I expect to have at least 30% more chiles this year than last. I cannot fit between the two-foot rows, which means crawling under the system to harvest. Thank goodness the tubes are three feet above ground.

As far as I know, I am the only person growing the world's three hottest chiles in an NFT Hydroponic System. My vision is to expand the business, find more restaurants, and market my salsa, which will facilitate more activities with the youth in East County, San Diego. I am glad that God made chiles because they have blessed my life - and the lives of others - in such unexpected ways.

Custom growing for restaurants and produce outlets is also available as I continue to expand my varieties. If you want to purchase chiles or salsa contact me for pricing. In 2009 we may add some South American Aji's, Congo Red (Trinidad), Red Dominica, Golden Habaneros and White Habaneros to our garden. Thanks for taking the time to visit my site. Please take a look at the catering pages if you are local and also view the pictures of the Youth Venture children who are the main inspiration for what I do. Hopefully they will inspire you as well!

CLICK HERE to CHECK OUT JIMS WEBSITE

Bhut Jolokia Growth update

Bhut Jolokia Growth update July 29 08

2008-07-29T20:02:00.000-07:00

The hottest pepper in the world,(the bhut jolokia pepper from India)has not made a big splash here as of yet. With some entrepreneurs, marketers and I would imagine farmers projecting to make a profit from the fascinating fruit so hot that it reportedly repels elephants(disputed by at least one). To those interested I have good and bad news to share.

First the bad news that could be good.Gardening and landscaping has been my trade for the last 20 yrs I've grown halbreneros and jalapenos from seed without the aid of greenhouses,seedling heat mats or any special treatment successfully. These plants are a pain to grow in Northern California. Insects,cold snaps(50 degrees or lower!)and my rough handling(moving the potted plants and tearing small earth bound roots) have caused everything from mild shock to death. I'm sure not everyone is having
as hard a time growing the hot pepper however I have heard similar complaints.
This could be good for the market if you are a farmer or salesman. Hard to grow-higher price, maybe?
At first I offered plants for sale @$5.00 to $20. Now I would not sell them for less than $100.00 a piece. Not planning on selling any bhut jolokia plants focus is now on getting hot peppers and seeds to sell.
The not so bad news is that I am not seeing the interest in growing the hottest pepper in the world or the pepper itself offered at any markets at least here in California. So to any farmers or distributors out there contact us at the address below. I am willing to promote your product while Growing the hottest pepper in California.

Plant wilted immediately after moving the pot tore some hair-like roots touching the ground.

Root bound bhut jolokias need transplanting. Bugs, cold and rough handling has taken
its toll on the small greenhouse of hot peppers.

Running out of pots, 3 go in the ground. Transplants will increase as the plants outgrow the pots.
Early July Bhut Jolokia Update

Hi,
Thanks for checking this out.We are all about sharing information and are constantly looking for it on the somewhat new subject of the cultivation and marketing of this facinating hot pepper from India. We purchased 50 seeds and planted them indoors then to an outdoor greenhouse. You can learn from the mistakes and records kept here and re-publish anything you want just leave the author tags intact.
You can submit your content-relevant articles (200-500 wds)as long as you are the author or have permission. Gardening aricles are fine however original content on the bhut jolokia will get better placement and more promotion. You can Include up to 2(content relevant and all ages)links. Good articles are good for all!

Submit articles to cornsmut1@yahoo.com

Bhut Jolokia gardens hot pepper growth update

2008-06-27T20:04:00.000-07:00

How to Grow Your Own Hot Peppers

If you are going to take the plunge into growing your own hot peppers, you might well want to consider including other ingredients you will need for salsas and sauces, including tomatoes, onions, and sweet peppers.

Have you ever seen recipes for homemade salsa? They certainly do look fresh and tasty. More and more people are discovering how easy it is to make their own tasty condiments, right at home! Another option would be to get into the habit of preparing your own hot sauces, of which there are many varieties ranging from Asian to Louisiana and Mexican. Before on embarking on this particular culinary adventure, it would be a good idea to familiarize yourself with the method of measuring hotness, known as the scoville scale. And no hot sauce would be the same without the addition of jalapenos, as many as you can stand.

If you are going to take the plunge into growing your own hot peppers, you might well want to consider including other ingredients you will need for salsas and sauces, including tomatoes, onions, and sweet peppers.

A good gardening guide (check out the offerings at your local public library before you purchase one) will give you an idea of what types of vegetables would grow well in your geographic region. You will also need to consider how large a garden you will plant, which will depend in part on how much time you have to devote to your hobby.

Another factor in deciding what and how much to plant is the amount of space you need to leave between the different types of vegetables. The Internet is a great source of information about gardening, and you may have some friends or relatives who are avid gardeners who may be able to give you some assistance in this matter. A garden center will be able to provide you with the necessary gardening tools and fertilizer.

One thing you will also want to take into consideration is how many vegetables your garden is likely to yield. You might end up with a lot more vegetables than you were originally planning on. Not to worry, though: your friends, family, and co workers will have reap the benefits of your gardening efforts when you share your bounty with them. Another option is to donate extra vegetables to a food bank, shelter, or church organization.

Once you get to the point where you are ready to harvest your veggies, you can check out some yummy salsa recipes to try. If you find one that you particularly like, don''t be shy about making some changes to the recipe to really make it your own. A slight change in the combination of seasonings and types of peppers will make the basic salsa recipe into your own creation. Some people have even taken the additional step of starting their own business selling their wares at flea markets, fairs, and to local grocers. If you were to market your foodstuffs online, you could well end up having customers from any place in the world!
Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as a hot sauce at http://www.hotsaucesonline.com

Copyright (c) 2007 Free Online Library
This article can be reproduced subject to these terms. Syndicate this article. More free articles for syndication

Below is a highly recommended garden guide

Click Here to learn more.

Growing the bhut jolokia hot pepper in our vegetable garden in Northern California has added an element of mystery and challenge to the project.Seeds were started at the begining of Febuary and kept in a small greenhouse in zone 7.

The native climate for these plants is much warmer than Northern California were it can get 0 degrees. 50 degrees appeared to damage these plants, leaves turned yellow on all the plants, some lost all the leaves. The leaves that grew back are a nice deep green but yellow leaves can be seen low on the recovering plants.

Slow to germinate, kept moist and at about 90 degrees in an indoor hothouse. The pepper seeds sprouted in a time span of 15 days to almost 2 months. The result is different sized plants 3 inches to 20 tall as of June 27 2008.

Greenhouse tempature stays beetween 70 degrees and 120 with relative humidity at 80%. A close comparison should be made to the hot peppers homeland, the Assam region of India.

The Plants are watered twice a day for thirty minutes. A single micro spray head delivers 1 gal of water per day to the garden in a 7 foot by 12 ft greenhouse.
The greenhouse has proven essential to growing these hottest of peppers Northern California grown bhut jolokia.

Here is another great article by
Phil Peters
Adams County Master Gardener
Pepper garden
Among the many demonstration beds at the Penn State Extension Office of Adams County, the pepper garden offers the visitor the chance to see six different varieties of pepper plants that can be grown by the home gardener. The peppers chosen demonstrate a wide range of size, color and flavor. All of the plants have been chosen for their suitability to provide edible fruit and at the same time to produce a colorful display. Consequently, they can be grown in the vegetable garden or used in an ornamental setting as colorful accents in the flower garden or to brighten up the floral border. All the plants can be grown in a container if so desired, though some will require a large pot. And, since peppers are perennials in their native areas, these plants can be brought indoors during the winter and put out again the following summer. All the varieties on display were raised from seed in the author’s basement.

Treasures Red is a colorful little plant that is ideal for the container garden. It grows 8" tall by 10" wide and produces large numbers of 2-inch conical fruit. The peppers come in white and as they mature they gradually turn through light green to bright red. The fruit stands up prominently above the dark green foliage.

Another delightful ornamental that is a perfect candidate for a container garden is Black Pearl. This unusual pepper has the distinction of being the ‘first-ever totally black pepper’ according to the purveyor, Park Seed. The plant grows about 14" to 18" high and about as big around. The leaves are a very deep purple turning to black. The fruits are round and turn from a beautiful black to deep red. A treat for the eyes but also for the palate, the fruits are fiery hot and can be used to spice up your cooking.

Jackpot is a hybrid pepper that produces yellow fruit up to 8 inches long weighing about 8-10 oz. Ripening in 75 days, these should be ready in mid to late August. This is a sweet pepper with a thick skin. It is crack resistant. These were a free gift from the Park Seed Company and thus are large for the container garden. Yet with a big pot …

Costa Rican Sweet is also a large pepper on a tall bush. It is advertised to have a fruity sweetness and is more flavorful than the bell pepper. The fruit is longer than round and has a broad shouldered appearance. Like Jackpot it can be roasted or grilled and is big enough for stuffing. It matures to a deep red in 70 days.

Holy molé is a new introduction from Central America. According to the distributor’s catalog it has a "nutty, tangy bite." At 700 scovilles (a habaZero = 250,000 to 500,000 scovilles, a measure of heat) this mild, nine-inch long chocolate brown pepper is ideal for Mexican dishes. Again the plants are large, two to three feet tall by 30 inches wide. The fruit starts as a dark green and turns chocolate brown in a couple of weeks.

An heirloom introduction from Ecuador by Burpee is Hot Lemon. This plant produces three to four inch tapering fruit that is a bright lemon yellow. It has "smoky, citrus-like, spice hot flavor." It matures in 70 days.

Treasures Red and Black Pearl are especially suited to growing in pots and can readily be wintered over. Take them indoors before the first frost and place in sunny, not too hot location. Water only enough to keep the roots from drying out. They can be moved back outside when all danger of frost is over – mid to late May in our area. The Black Pearl will hold onto its fruit for some time, allowing for an interesting decoration for Halloween or Thanksgiving.

Every year more Americans are turning to peppers to brighten up their cuisine. All of the above varieties can be used in salads or in salsa. If you choose to roast the larger pepper to remove the skin, quickly sear the outside of the pepper over an open flame until the skin is black and blistered, or roast under the broiler for a few minutes. Then put the pepper in a paper bag for 5 minutes to allow it to sweat. When you remove the pepper from the bag, the skin will peel off readily and the flesh will still be firm enough to work with.

Remember, the heat of the pepper comes principally from the inner ribs and seeds. Removing these will cut down on the spiciness of the fruit. Wear plastic kitchen gloves when doing this or when handling any hot pepper. And be careful not to rub your skin or eyes. If you inadvertently do so, milk will help take away the burn.

If you want to learn more about peppers, I recommend you read The Edible Pepper Garden by Rosalind Creasy (Periplus Editions, Ltd., 2000) or The Great Chile Book by Mark Miller and John Harrisson (Ten Speed Press, 1991). In addition to excellent photos and readable descriptions of a wide variety of pepper, both sweet and spicy, they each offer a number of recipes that will be sure to please.
Recipe By Florita
Hot Salsa
1 Onion
4 Tomatoes
1 Basil Leaf
4 Garlic Cloves
1 Lime
¼ Slice Tomatillo
Cilantro to taste
Salt
Hot Pepper of Choice ( Jalapeno, Bhut Jolokia , etc)

Choose your hot pepper depending on the heat element you wish for your salsa.

We are growing the bhut jolokia and jalapeno peppers and will be making salsa with both when the peppers mature. We also grow our own tomatoes, onions, basil in our garden for fresh salsa.

I use a hand operated chopper and use only fresh ingredients when making my salsa, for you who like your salsa less chunky you can use a blender instead of chopping by hand.

You can also add beans, pineapple, etc to salsa to customize it to your taste.

Dip with your favorite chip, or use for tacos, burritos, etc...
growing hot peppers

Growing Hot Peppers/ Bhut Jolokia Recipe

2008-06-17T19:41:00.000-07:00

Pepper plants in hothouse some in better shape than others.

Little, unknown species pepper plant bought from local greenhouse already bearing fruit, possibly a jalepeno. It is important to keep seperate from bhut jolokia to prevent hybrids.
Below is a great article to use for pepper growing references.

Some Like It Hot - Growing Hot Peppers

Phillip Peters
Adams County Master Gardener

Thank heavens for Wilbur L. Scoville! If you like the pungency of hot peppers, you know Wilbur L. Scoville. Don’t know him? Maybe it’s time you got acquainted.

Hot chile peppers have been part of the diet in the Americas for about 8000 years. In that time the plant has migrated from its Amazon origins to all parts of the world where a bit of ‘heat’ gives piquancy to the food. Carried north by birds whose digestive systems have no receptors sensitive to the ‘heat’ in the plant and do not destroy the seeds during digestion, the hotter capsicums became a staple of Southwest native diets centuries ago.

Today you can have the joy of growing these hot little gems in your own garden. It’s fun and rewarding. February and March are the months to get started. Since our last frost date is mid-May, you want to start 8-10 weeks before that, although you can wait until late March to sow seed.

Sow the seed according to package directions in a standard seed-starting medium. Moisten and cover with a piece of loose plastic until the seeds begin to sprout. Pepper seeds germinate best when soil temperature is between 70 and 80̊F so place the medium in a sunny location or on a heating mat. In about ten days the plants will germinate.

They are ready to transplant when they have 4 to 6 leaves. Use pots that will offer ample room for root growth; pepper plants are not happy when they are root-bound. If you buy the plants, make sure the leaf structure and the root system are full and healthy. Keep the young plants moist and give them plenty of sun. When the danger of frost is past and nighttime temperatures are above 55̊F, harden off the plants by gradual exposure them to the outdoors, then transplant them to your garden plot, setting them about 12" apart, or pot on in containers or pots.

Fertilize with a balanced fertilizer (10-10-10, 5-10-5). Avoid excessive nitrogen (the first number) as the plant will produce leaves at the expense of fruit. As the nights warm to between 65-80° F, the plants will set fruit.

Now that you know how to plant them, what peppers do you want? Or, how hot do you like it? Here’s where Wilbur Scoville comes in. A chemist with the Parke Davis pharmaceutical company, in 1912 he devised a method for measuring the ‘heat’ of a pepper. The ‘heat’ we feel is caused by capsaicin produced in glands that line the inner walls of the pepper. There are five capsaicinoids produced by peppers, yet they make up only .1-1.0% of the fruit’s content. Talk about bang for your buck!

Scoville developed a scale to rate the various peppers’ ‘fire.’ It goes up from 0 in increments of 100 units, called Scovilles or Scoville units. The higher the number, the hotter the pepper. The bell pepper so familiar in the supermarket is rated at 0 Scoville units. Most sweet peppers are in the 0-100 range. Anchos and Pasillas are in the 1000-2000 range. The much-touted jalapeños rate from 2500-5000 Scoville units with Jalapeño M being near 5000 units.

If you think a jalapeño is hot, we’re just getting started! The Super Hybrid Cayenne and Tabasco peppers rate from 25,000-50,000 units. But we still have a way to go. Thai peppers and the Scotch Bonnet are in the 100,000-350,000 class. And the redoubtable habanera? It comes in on top, consistently measuring between 200,000-300,000 Scoville units with the "Red Savina" habanera rated in excess of 577,000 Scoville units. Pure capsaicin? 16,000,000 Scoville units!

Bhut jolokia 800,000-1 million+units

Based on this scale you can make more sense of the catalog descriptions and choose peppers that will suit your taste. You can get a more complete listing by going to the Internet and searching Scoville units.

Since the capsaicin is produced by glands in those four ribs that divide the cell of the pepper, scraping the inside and removing the seeds will remove the source of the heat and a lot of the pain. The seeds have some, but not excessive amounts, of the chemical. However, the flesh of the hotter peppers retains a lot of bite. Always taste a tiny amount before popping the entire pepper in your mouth.

Capsaicin does not break down very readily in water. Dairy products are much more effective since the chemical is soluble in fats, oils and alcohol. If you eat one that is too hot, drinking milk or eating yogurt or even bread will help mitigate the pain. The bread absorbs and dilutes the capsaicin.

Always remember to protect your hands with rubber gloves when handling hot peppers. I get a pack of those thin, slip-on plastic gloves in the paint department of the local hardware store – very economical and fast on, fast off. Protect your eyes as well if you are cutting up the peppers. And always wash your hands thoroughly before wiping your eyes or touching your body.

Want to get more fruit from your plant? Plant in a bed covered with black or red plastic mulch. It keeps the ground warm. Then, harvest some of the fruit when it is in the mature green stage (just before it turns red). Peppers stop setting fruit when the bush is loaded. Harvesting the mature green fruit encourages the plant to continue producing. If left on the bush, virtually all peppers will turn red.

Try some homegrown chile peppers. There is a ‘heat’ suited to you. And thank Wilbur L. Scoville while you’re at it.
Read other articles by Phillip Peters
Bhut Jolokia Hot Peppers Recipe

1/2 cup extra-virgin olive oil
7 large green peppers,cut into 1-inch square pieces
1 quarter lb. pound bhut jolokia, sliced 1/8-inch-thick
Gray salt
3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes)
Small bunch basil leaves
1/4 cup red wine vinegar

Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add Bhut Jolokia and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers are partially tender. There will still be some liquid left in the pot.
Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, Add additional salt, if needed. Remove from the heat.

patio hot peppers

Read another recipe for the bhut jolokia hot pepper

Infinity chilli Pepper, another british hoax.

2008-06-14T11:01:00.000-07:00

Faulty Towers and Benny Hill, now one of the best vegetable pranks ever.
Women don't think it's funny for some reason.
I love this humor!

'It is strange that the Fire Foods owner actually grew the world’s hottest chilli by accident.'..........Give me a flippen break!
One could wonder if whoever calls Guinness First these days has the hottest pepper.

Guinness World Records Limited
3rd Floor, 184-192 Drummond Street, London, NW1 3HP, United Kingdom.

'The Infinity chilli from the U.K. is the world's hottest pepper'.....Probably a bunch of bull!

The Naga Viper pepper is an unstable three way hybrid cross chili pepper created in England by British chilli farmer, Gerald Fowler of The Chilli Pepper Company.
Another recent 'hottest'.

Here is a list of seeds, and you know your getting what you pay for:

Aji Chombo

Aji Chombo (Panamanian Habanero) The Aji Chombo is a red elongated habanero type from the Country of Panama located in Central America. Very hot and used in most spicy Panamanian dishes. Very rare. A sauce maker in Florida uses this chile in all her specialty sauces. This plant is a good producer of multiple pods and easy to grow.
To Buy any of these pepper seeds go to the store Buy aji chombo seeds

GO BACK TO PEPPER SEED LIST(TOP)
Yellow Bhut Jolokia The Yellow Bhut Jolokia is a natural variant of the Red Bhut Jolokia. Now some honesty. There are seed sellers that are running around saying this is as hot as a Bhut Jolokia. I had these tested and heat levels came in between 250,000 and 400,000 Scoville units. Now you might be saying wow thats a whole lot lower than the Bhut Jolokia. Not really. Very few Bhut pods test over 1,000,000. Most Bhut Jolokia average between 300,000 and 800,000 Scoville units. One pepper did top over 1,000,000 for new record but that is not the norm. Still former Record Holder Red Savina never duplicated it's over 500,000 record either. Now this pepper is hotter than Fatalii or Devil's Tongue Yellow. And it does have a Bhut Jolokia taste but better than the Red version in my opinion. It also produces better. A great tasting chile with great heat. To Buy any of these pepper seeds go to the store Refining fire store

Chocolate Bhut Jolokia The Chocolate Bhut Jolokia is a natural variant of the Bhut Jolokia. It became available to the public in 2008 through Frontal Agritech Assam, India. It has the heat level of a Red Bhut Jolokia but also has a sweet undertone. One of the most delicious Superhot chiles I have ever tasted. This species does not germinate as easy as the normal Bhut Jolokia and can take up to 6 weeks. So if your a novice grower better to try something else. If you grow in a heated seed try grow by itself because other seeds will sprout first and then you will be removing clear humidity cover before your Chocolate Bhut Jolokia sprouts.To Buy any of these pepper seeds go to the store Chocolate Bhut Jolokia at the Refining fire store

Pinquita De Mono Pinquita De Mono-(Capsicum annum)-This is claimed to be the hottest Aji pepper. It is a capsicum annum type from Peru. It comes from the region close to Lima. It has an excellent flavor. Some say one of the best annum types that they have tasted besides the Tepin. A very good producer it grows into a small low lying bush. Peppers are conical in shape and mature from green to dark red. A company named Organic Originals makes a great Private Reserve Hot Sauce out of this pepper. I supply them.Capsicum annum pepper seeds at the Refining fire store
GO BACK TO PEPPER SEED LIST(TOP)
Ecuadorian Devil's Breath-(Capsicum chinense)-This hot chinense variety claims to be the hottest Ecuador has to offer. Pods are prolific and heat is high. Flavor is like most chinense a little fruity. These seed packets are a mixture of the Red and rare Orange variety. And yes both taste different. So plant them and see if you get both! Plants get over a meter tall. Pods mature from green to orange or red.To Buy any of these pepper seeds go to the store Ecuadorian Devil's Breath pepper seeds at the Refining fire store
GO BACK TO PEPPER SEED LIST(TOP)
Trinidad 7 Pot Douglah (chocolate 7 Pot) Chocolate version of Trinidad 7 Pot with a sweeter flavor but just as hot! Called Douglah because in Trinidad a mixed race person is called Douglah. People in Trinidad are from Indies, Africa and Latin America. This pepper is equal if not hotter than the Bhut Jolokia. It has ripping heat so be careful.
To Buy any of these pepper seeds go to the store Refining fire store

Trinidad 7 Pot Jonah strain The Trinidad 7 Pot Jonah is a larger plant that produces larger 7 Pot strain pods. A more fruity flavor than the standard 7 Pot and slightly higher heat. The peppers mature from light green to red. Surface of pods are pimply and lumpy with some even growing little Scorpion tails. No doubt in my mind that Scorpions and 7 Pots are related. We believe this pepper consistently has higher average heat levels than the Ghost chile. To Buy any of these pepper seeds go to the store Trinidad 7 Pot Jonah strain Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Roatan Pumpkin Habanero-(Capsicum chinense)-This chile comes from Roatan
Island off the coast of Honduras. Pods are wrinkled and ribbed and have
a pumpkin look to them. They have a nice orange color and get rather
large. The plants are heavy producers so staking plant may be necessary.
This chile has above average habanero heat with nice fruity taste. Pods
mature from light green to dark orange. To Buy any of these pepper seeds go to the store Roatan Pumpkin Habanero pepper seeds at the Refining fire store

Red Fatalii:Fatalii Red-(Capsicum chinense)-The Fatalii Red is the red version of
the Yellow Fatalii from central Africa. It has more of a bite than it's
Yellow relative and pods tend to be shorter in length. Since this
variety mutated from the Yellow variety occasionally you will get some
Yellow Pods. Pods mature from medium green to dark red. Great for
sauces. It is very prolific so be prepared to have lots of chiles. To Buy any of these pepper seeds go to the store Red Fatalii strain | Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Devil's Tongue Red Capsicum chinense)-The original Devil's Tongue is a Yellow variety
developed by an Amish farmer in Pennsylvania, U.S.A.. Later on a red
variety emerged. It has a higher heat level than it's Yellow relative
and a totally different flavor. Pods also get wider and larger with a
thicker skin. Like the fatalii red this chile came from it's Yellow
relative. So sometimes will produce Yellow pods and even chocolate pods.
Pods mature from light green to dark red and can get up to 3 inches
long. Heat level between 250,000-500,000 Scoville units.To Buy any of these pepper seeds go to the store Red Devil's Tongue | Pepper seeds

Devil's Tongue (yellow variety): (Capsicum chinense)-The Devil's Tongue is a chile developed by an Amish
farmer in Pennsylvania during the 1990’s. Similar to size, color and
shape of Fatalii. But skin is smoother and chile is smaller. It has a
higher heat level than Fatalii and more sweet fruity flavor while
Fatalii is more citrus. Pods mature from green to bright yellow. Plant
is an abundant producer.To Buy any of these pepper seeds go to the store Devil's Tongue (yellow variety)| Pepper seeds

GO BACK TO PEPPER SEED LIST(TOP)
Ugandan Red Habanero: This elongated variety comes from the country of Uganda, Africa. In my
opinion one of the hottest and most flavorful Red habanero types from
the continent of Africa. Seeds are rare. It matures from light green to
dark red. Plants get about a meter tall and are very prolific. Flavor is
slightly fruity. If you like habanero types then this is a great one
for you garden.To Buy any of these pepper seeds go to the store Ugandan Red Habanero| Pepper seeds

Moruga Scorpion The Morouga Scorpion is named after the South East region of Trinidad.
It is not related to the Morouga red which is a small red Habanero type.
It gets a small tail or nipple and has a slight Scotch Bonnet shape. northern ca contractor
Closely related to the Trinidad 7 Pot it’s skin has a rough surface that
looks like the texture of a human brain. Unlike the 7 pot the pods are
consistent in shape and size. It may have a higher heat level than the
traditional Red Trinidad Scorpion. Cut one open and see the hot
capsaicin oil sweat out right before your eyes!To Buy any of these pepper seeds go to the store Refining fire store

GO BACK TO PEPPER SEED LIST(TOP)
Orange Scorpion Orange Scorpion-(Capsicum chinense)-This chile was found in a field of scorpions by a European grower in 2007. Not a true Scorpion but most
likely is a cross between a Congo and a Scorpion. It has a nice heat and
Scorpion flavor. Pods get slightly wrinkled and some get a pointy end
like a Scorpion but most will look more like a Congo pepper. Flavor of
this chile is fantastic. If you love the Congo peppers but want a
different type of taste and more heat this is it. Plants get over a
meter tall and are heavy producers. Pods mature from light green to
light orange and can get over 2 inches in diameter. This species also
gets a lighter green foliage so don't be afraid to give it more
nutrients. To Buy any of these pepper seeds go to the store Orange Scorpion hot pepper seeds
GO BACK TO PEPPER SEED LIST(TOP)
Congo Yellow The Congo Yellow Trinidad is a very large habanero type. Pepper pods mature from green to yellow and if left to ripen longer get slightly orange.The peppers can get as big as 1/2 ounce
just like the Congo Red and Congo Black. They have a slight
smoky/fruity flavor and average around 150,000-300,000 Scoville units of
heat. Plants get to be over a meter tall and produce so many pods they
may need to be staked. If you like the other Congo Peppers than you will
like this one too! To Buy any of these pepper seeds go to the store Congo Yellow Trinidad Hot Pepper Seeds
cardi 7 pot The rare and elusive Trinidad 7 Pot Chile Pepper is now slowly making itself known to chile heads around the world. Pure seeds are very hard to find. Seed sources are often overseas and can you run into very high prices for them. The Trinidad 7 Pot or Trinidad 7 Pod has been rumored to have as much heat as the World Famous Bhut Jolokia, considered by some as the hottest chile in the world! It is called the 7 Pot because it is rumored that one pepper can add heat and flavor to 7 pots of stew!!! If you can get past the heat it has a kind of fruity flavor. These seeds are the CARDI SR strain of 7 Pot which has a rough pimply texture on the outer skin.To Buy any of these pepper seeds go to the store Trinidad 7 Pot Chile Hot Pepper Seeds GO BACK TO PEPPER SEED LIST(TOP)More Pepper seeds

Black Habanero 10+ seeds
A new chile grown for 2010 that is not amongst the hottest but may be one of the tastiest. It was originally developed by a European grower that crossed a Clavo with a chocolate habanero. A Clavo is a more milder version of the Fatalii. These peppers mature from light green to a dark brown. They are between 2-6 inches long and resemble a mini-Anaheim or Big Jim. Heat level is like a medium chinense variety. They get big enough to stuff!! Plant is a heavy producer of multiple peppers, so much so you might have to stake it to keep branches from breaking! Flavor is rich almost raisin like. What this pepper lacks in heat it more than makes up for with production and flavor!

Black Habanero pepper seeds
GO BACK TO TOP LIST

Black Stinger-(Capsicum chinense)-A very hot smaller Chocolate habanero type that has a short little stubby tail or stinger. Has kind of a nutty flavor and plants produce well. Plants grow to just under one meter tall. Pods mature from green to dark brown. If you like growing the chocolate habanero you will like this one. It has plenty of Heat!!
Black Stinger pepper seeds
GO BACK TO TOP LIST
More Pepper seeds

2008-06-08T17:35:00.000-07:00

Bhut Jolokia uses and folklore?

2008-06-07T01:09:00.000-07:00

Not knowing anyone that has any experience with the hot pepper I am always looking for any information on all aspects of the bhut jolokia. Growing it for the first time in northern California has been difficult as has getting any real good stories or growing tips. So I have been asking people from India about the 'ghost chili' and the first thing I learned is that India is a big place. The rest is summarized here from an interview with a man who said he was familiar with the pepper and its uses.

Q:Is it a commonly used spice?
A:About as common as hot things here but not as wide
spread.
Q:Has the fact that the bhut jolokia broken the record for heat helped the farmers?
A:I Don't know farmers are low people who live in the dirt I don't talk to them.
Q:Is it true that it is used to keep elephants from smashing through fences?
A:What?That is bull@#$#.If an elephant wants to enough it will go through a fence.I have never heard of that.
Q:It is hot enough to hurt though right?(remembering the burn I gave myself on the cheek while planting dry seeds).

At this point in the conversation my man gets a devilish grin on his face.

A:Yeah oh yes.One time I was angry with my brother so I went to my neighbors house and got some(bhut jolokias). Then I smashed them on the walk way and rubbed his towel in the paste,careful not get dirt on the towel. Then I folded it and put it back. After a day his face was swollen and he was crying out of eyes that had no white all red. I felt so bad for him, so I told him that I had only thought he used the towel on his lower body not his face. Then he showed me his lower body and his crotch area was swollen too.

Q:Do you think the bhut jolokia will gain popularity in the United States?
A:I think so probably more than in India.We never thought about it much.Then at another time I was mad at a woman that I knew well.......

This is getting long so to summarize this 'interview' these peppers are hot,not hot enough to stop elephants but hot enough to burn human skin and you don't want this guy mad at you with spices available!

By:Jason Wimbs 08 http://bhutjolokia.blogspot.com
advice on growing indoors

Advice on Growing indoors

2008-06-05T21:14:00.000-07:00

Advice on Growing indoors
Hydroponics and growing indoors mean using grow lights and grow light reflectors. There are different kinds of grow lights; you’ll want to use some kind of grow light reflectors in order to maximize the efficiency of your grow lights.

Decisions, Decisions

There is quite a selection of grow light reflectors on the market, currently ranging in price from under $40 to over $300. Which light reflectors you’ll want depends on several factors:

- Your indoor gardening supplies budget

- How much space is devoted to growing indoors

- How much light output is required for your hydroponics garden

- The amount of ventilation

That last point is an important issue. As you can imagine, unless you are using LED grow lights (discussed in more detail below), most grow lights generate a lot of heat (even fluorescents); therefore, your grow light reflectors shoud have good ventilation.

Why You Need Air-Cooled Light Reflectors

Air-cooled grow light reflectors are more expensive than those without – but the few extra dollars is definitely worth it, particularly if your hydroponics space is limited. Venting the heat created in small spaces is difficult, if not impossible without the use of awkward and unwieldy external fans.

When your grow lights are equipped with their own ventilation system, it is possible to place them closer to the plants themselves. Self-ventilated light reflectors are usually equipped with glass heat shields for this very purpose.

Even if heat is not a problem in your situation, growing indoors can be greatly facilitated when your reflectors have built-in ventilation capabilities.

About LED Grow Lights

LED grow lights are highly efficient, yet burn at much lower temperatures than incandescent or metal halide bulbs. The primary advantage is that your cooling costs with LED bulbs will be greatly reduced. The lights themselves use only 20 -30% as much energy as other types of grow lights.

What’s even better about LED grow lights is their economy. Although the initial expense is higher, you’ll definitely save over the long run. LED lights require no special modifications – they install into your regular light sockets – and last up to ten years.

There are three different kinds of LED lights from which to choose for different purposes; each one provides a different part of the spectrum, depending on your needs for growing indoors.

Be Careful!

If you are using anything but LED grow lights, you’ll need to exercise normal caution with your grow light reflectors. While lights that are too hot can burn your plants, the reflector hood can easily burn you, and present a fire hazard as well. Being aware of this can help you to avoid injury; proper hanging, up-to-date wiring and avoiding the storage of flammable materials near grow light reflectors will keep your home safe.

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About the Author: Anne Harvester has a great deal of experience with indoor gardening. Hydroponic gardening is the way of the future. Known to some as “soil less gardening”, hydroponics are proven to grow plants 20-30% faster than their soil grown counterparts. Control Pests In Your Perennial Garden

Control Pests In Your Perennial Garden

2008-06-05T21:13:00.000-07:00

Control Pests In Your Perennial Garden
Have you ever wondered if what you know about Pest control in the garden is accurate? Consider the following paragraphs and compare what you know to the latest info on Pest control in the garden.

One of the many advantages of growing perennials is the ability of these beautiful flowers to return to full bloom season after season. While this ability to bloom repeatedly is one of the things that makes perennials so special, it also introduces a number of important factors into your gardening plan. One of the most important of these is a proper pest control regimen.

While a garden full of annuals starts each season as a blank slate, the perennial garden is essentially a work in progress. The fact that the plants stay in the ground through winter makes things like proper pruning, disease management and pest control very important. If the garden bed is not prepared properly after the current growing season, chances are the quality of the blooms will suffer when the next season rolls around.

One of the most important factors to a successful perennial pest control regimen is the attention and vigilance of the gardener. As the gardener, you are in the best position to notice any changes in the garden, such as spots on the leaves, holes in the leaves, or damage to the stems. Any one of these could indicate a problem such as pest infestation or a disease outbreak.

It is important to nip any such problem in the bud, since a disease outbreak or pest infestation can easily spread to take over an entire garden. Fortunately for the gardener, there are a number of effective methods for controlling both common pests and frequently seen plant diseases.

You can see that there's practical value in learning more about Pest control in the garden. Can you think of ways to apply what's been covered so far?

Some of these methods are chemical in nature, such as insecticides and fungicides, while others are more natural, like using beneficial insects to control harmful ones. While both approaches have their advantages and disadvantages, many gardeners prefer to try the natural approach first, both for the health of the garden and the environment.

There is an additional benefit of the natural approach that many gardeners are unaware of. These days, it is very popular to combine a koi pond with a garden, for a soothing, relaxing environment. If you do plan to incorporate some type of fish pond into your garden landscape, it is critical to avoid using any type of insecticide or fungicide near the pond, since it could seep into the water and poison the fish. Fish are extremely sensitive to chemicals in the environment, especially with a closed environment like a pond.

As with any health issue, for people or plants, prevention is the best strategy to disease control and pest control alike. The best defense for the gardener is to grow a garden full of the healthiest, most vigorous plants possible. Whenever possible, varieties of plants bred to be disease or pest resistant should be used. There are a number of perennials that, through selective breeding, are quite resistant to the most common plant diseases, so it is a good idea to seek them out.

You can't predict when knowing something extra about Pest control in the garden will come in handy. If you learned anything new about &keyword% in this article, you should file the article where you can find it again.

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About the Author: B. Keith Johnson is a contributing author for
Flower Gardens. Visit his other sites for
Product Reviews, Free Website Content and
Free Photo Sharing The High Quality of Antique Garden Tools

The High Quality of Antique Garden Tools

2008-06-05T21:10:00.000-07:00

There are people who collect antiques because of their history, and others because of their aesthetic value, but in the case of antique garden tools, many people like them because they’re durable, reliable, and get the job done. Few modern tools will still be in working order in 100 years like the antique ones are today. Newer garden tools are made of machine-forged stainless steel and metal parts along with cheaper plastic handles and accessories, and they aren’t going to last for five years under any kind of heavy use. It’s frustrating to be working with a tool and have some flimsy part of it break off right in the middle of the job.

Handmade by Real Craftsmen

Antique garden tools were built to last. Skilled blacksmiths and craftsmen fashioned the tools by hand and took pride in the products they made. In fact, when they built something, they intended that it would last long enough to be passed down through generations. People today have gotten tired of the cheap, flimsy tools being produced in modern factories. They know that if they can get hold of fine, old tools, they’ll have something they can rely on.

There’s no doubt that antique garden tools were made to last. Just look at the strong metals and solid hardwoods used in their construction. You won’t find anything like that made today. Back then they were designed to be durable. People did a great deal of work by hand, and they needed tools they could rely on. If you’ve ever visited a museum where there are a lot of antiques, you find all kinds of unique tools that are totally foreign to modern life. Take, for example the glass cucumber straightener. By the way, how many cucumbers have you straightened lately?

A Trip Back in History

Are you lucky enough to have antique garden tools which were handed down in your family? Maybe you even have some that family members still use. Possibly you bought an older home and found some tools in the attic or shed. All of these old pieces can shed light on the history of your family or the history of the house in which they were found.

Old curved sickles provide a fascinating look into our past. These antique garden tools were used to harvest hay by hand. Can you imagine what that would do to your back? However, the hay was necessary, because it became feed for cattle and horses. Another cool trick they used to do with hay was to lay a blanket of it between the rows of their gardens. That cover would hold down the weeds and thus save them from another back breaking job. Other items you might find in a museum include folding saws, metal seed scatterers and berry pickers, and a ring barking too.

Do you have any antique garden tools that are just lying around your garage collecting dust? Wipe them off carefully (never clean them), and take them to have them appraised. You might be surprised at what some of them can be worth. A local museum might be willing to appraise them for you in return for your allowing them to display the tools. Many people enjoy looking at these vintage tools, and getting a glimpse of times gone by.

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About the Author: This article does a great job of touching on Antique Garden Tools, however this is a huge topic and can't explain it all when that would take multiple articles. There is also Garden Tools as well as Antique Garden Tools and those would take several more articles to cover adequately. You can always get more information at BESTGARDENTOOLSCENTER.COM so feel free to browse and read all the extremely informative articles present there. Make sure you look at the Garden Tools info and let us know what other topics you would like to see while your visiting. Basics of a Kitchen Vegetable Garden

Basics of a Kitchen Vegetable Garden

2008-06-05T21:07:00.000-07:00

Your primary goals are to save money, to provide yourself with a healthy source of fresh food, and to have some fun in the process. There’s nothing quite as satisfying as seeing something you’ve grown with your own hands on your dinner table. But how to start?

Where to Plant Your Garden

Obviously you can only use the land available to you, if there is any, or you can augment what space you have with containers. Figure out how much room your plug plants will need and plan accordingly. Tomatoes and peppers grow to a large size and do quite well in containers with cages for stabilization. Carrots and lettuce, on the other hand, do well planted in rows.

If you or someone you know is handy with tools and if you have access to a little lumber and some screening material to use in the base of the boxes for drainage, you can use terraced, graduated beds and plant stands to squeeze in as much growing room as possible. Pick a place with plenty of sun that is well drained. Herbs, for instance, take six to eight hours of sun per day.

Your soil will need to be well turned and most likely enriched with a good quality bedding soil available from your local plant nursery. Make sure that the soil your purchase is appropriate for the plants you’ve selected. Talk with the staff at the nursery and they will help you select the right materials as well as any fertilizers that might be necessary based on your soil type. (It’s not a bad idea to take in a small sample of soil for their examination.)

What to Plant in Your Garden

If you want to start small and get a lot of bang for your buck, begin with tomatoes. A single plant can produce more than 100 lbs. of tomatoes over a growing season, an estimate that is actually on the low side. Since tomatoes in the store average 1-2£ ($2-4 USD) per pound and because they are so versatile (tomato juice, sauces, salsas, or simply eaten fresh), the plants alone can significantly augment your diet while being kind to your pocket book. The volume you produce will also make it easy to share with family and friends or to trade your tomatoes at a farmer’s market for other kinds of vegetables. (Pepper plants are equally hardy and prolific.)

Other garden staples to consider include:

• Lettuce, which naturally compliments the tomatoes.
• Carrots.
• Okra and eggplant, which are well suited for small “left over” spaces.
• Herbs, which are excellent for spicing dishes, a fragrant addition to your yard, and often a natural insect repellant. Good herb choices include: anise, coriander, dill, fennel, and perennials like thyme, oregano, chives, tarragon, sage, and rosemary.

If you don’t plant any other herbs, go with the rosemary. It’s incredibly hardy, smells wonderful, is excellent for cooking meats, and can even be dried into potpurri.

How to Tend Your Garden

Frankly, the biggest investment you will most likely spend on your garden won’t be monetary, but will rather be a commitment in time planting, weeding, and watering. When you purchase your plants, discuss their needs with the nursery staff. It’s always a good idea to select things with similar watering requirement or to arrange your garden in such a way that segments can be watered separately, with some areas receiving more and others less. Learn what insects are likely to damage your plants, how to watch for them, and what to do when they show up. (You don’t want to just use any insecticide on your garden. Remember, you’re going to be eating these plants!)

In most cases it’s a good idea to start small and to add to and expand your garden in subsequent growing seasons as you get more comfortable selecting and caring for your plants. You’ll have some failures; everyone does, it’s just part of the process. But you’ll also augment your diet with healthy, fresh food, cut down on your grocery bill, and create a fun activity for your family or for yourself (and get some exercise in the process.)

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About the Author: Bloomingdirect.com offers a wide variety of garden plants, garden shrubs, seeds, garden tools and much more in Jersey, United Kingdom. How I turned my garden into paradise.

How I turned my garden into paradise.

2008-06-05T21:04:00.000-07:00

Finally, after months of hiding under jumpers, arms are out because the sun’s come back. How long for – who’s to say? Perhaps, if there’s no Number One about ‘my umb-er-ella’ this year, we might be in for fewer floods and a brighter time. But for now, sunny days are here and they’ve sparked a new love affair, with my garden.

Gardening’s always felt rather daunting. I don’t like worms, would rather do anything than weed and, garden centres (without any knowledge about soil type or garden design) have never appealed. There’s something about garden centres; they’re like a secret club, for people who know about garden things. All I know about gardening is that I like pretty things, and don’t have the time, or inclination, to learn how to use a hoe or thin out seedlings. Is that such a crime?

However, this year has brought about a gardening revolution. Since discovering the joys of shopping online and container gardening, I’ve created a perfect garden paradise.

Finally, my garden resembles the cross between an English country garden and a Mediterranean paradise that I’ve always yearned for. Not such a peculiar combination as it might sound, you see when everything is planted in containers, garden design, in my opinion, can go out of the window. Herbs, geraniums, roses, tomatoes – all neatly potted. And the great thing is that at any point I can rearrange the pots and create a new look; perfect for someone as impulsive and indecisive as me. Even more satisfying, is that the only maintenance needed is to water the pots everyday. Even I can manage that.

The watering is easier since I named the plants; standing proud in their pots each has a distinct identity. I’d almost swear that the roses (Marilyn, Audrey, Shirley, Angela and Kylie) sigh with joy during their evening soak. Perhaps it’s just me. But any which way you look at it, container gardening wins – no weeding, no worms and you can take them with you if you ever move.

The plan nearly fell apart though. Without a car, I cursed all out of town gardening centres. Even if I managed to reach them on my trusty bicycle, what chance did I ever have of fitting huge glazed pots and 75l bags of compost into my wicker bike basket? Then it occurred to me that since you can buy just about everything online these days, perhaps, just maybe I could get pots, plants and compost there too? Bingo! Not only did I find ‘practical’ things, but also seemingly infinite choices of colour for watering cans, seats and parasols. The bigger joy is that it arrives without any effort or lifting required and without any need to deal with those people who know.

The only slight problem is that, now the garden is such a paradise, I don’t really want to go anywhere else. I’ve got round this by ordering a barbeque and groceries online too. So, my garden functions as my kitchen and lounge. Perfect. Unless, of course, it rains…

About the Author: Sarah Maple used dealtime.co.uk and uk.shopping.com to find the best prices for everything she needs in her home & garden. Main course vegetable Hakka noodles

Main course vegetable Hakka noodles

2008-06-05T21:01:00.000-07:00

The Hakka noodles can make a wholesome meal on its own. All this is typical of Indo Chinese cooking. Like any place and any cuisine, food is usually modified to suit local preferences. Indo-Chinese cuisine is one of the very popular cuisines of India. Chinese cuisine, modified to suit the Indian palate has been a favorite amongst the more modern Indian crowd since decades.

Here's a delicious and easy Hakka noodles recipe that will work. Your child is sure to eat this complete meal without any fuss, believe me this is a tried and tested recipe of a desperate mom. Have the ingredients assembled near the stove so you can cook the dish quickly. Make the vinegar sauce a day in advance and refrigerate it. Serve the noodles with the vinegar mixture and soy sauce.

Preparation of Hakka noodles

• Cut the spring onions into 1/4" pieces.
• Grind red chilies and garlic.
• Heat oil in a pan, add chilly and garlic and fry for a minute.
• Now add capsicum and fry till it tenders.
• Put spring onion and continue frying for 2-3 minutes more.
• Now add noodles and salt (to taste) and mix well.
• Add tandoori colour and vinegar (to taste) and cook well.

Hakka noodles, usually served as a main course, are stir-fried with cabbage, carrots, red bell peppers, and snow peas. I really like the food at this place which serves Hakka food. The noodle dish that takes its name from the Chinese province of Hakka is one of the more popular Indian-Chinese dishes. Some popular dishes include dumplings in a hot, sweet, and sour sauce; Chinese fried rice, a spicier and more Indian-like version of the classic dish; chili cauliflower, marinated in hot peppers and garlic and deep-fried; and Hakka noodles. Please purchase online http://www.indomunch.com in NewYork city.

About the Author: Representing the Hakka Noodles in the website www.indomunch.com Self Defense with Pepper Spray

SITE MAP

2008-06-05T20:17:00.000-07:00

Hi,
Thanks for checking this out.We are all about sharing information and are constantly looking for it on the somewhat new subject of the cultivation and marketing of this facinating hot pepper from India. We purchased 50 seeds and planted them indoors then to an outdoor greenhouse. You can learn from the mistakes and records kept here and re-publish anything you want just leave the author tags intact.
You can submit your content-relevant articles (200-500 wds)as long as you are the author or have permission. Gardening aricles are fine however original content on the bhut jolokia will get better placement and more promotion. You can Include up to 2(content relevant and all ages)links. Good articles are good for all!

Submit articles to florita@bhutjolokia.us
Worlds Hottest Hot Sauce
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growing hot peppers
Bhut jolokia uses and folklore
Hot house for the heat of India
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The hottest pepper in the world
Bhut Jolokia Growth update
Early July Bhut Jolokia Update

Gardening with indoor herbs
How do you start container gardening
When gardening what tools.
Garden as of June 5 08
Making The Garden Safe For Your Kids
Facts About Peppers
Alternative Medicine Uses of Capsicum Or Cayenne Pepper As An Herbal Remedy
more on growing bhut jolokia
more gardens and greenhouses
Control Pests In Your Perennial Garden
The High Quality of Antique Garden Tools
Basics of a Kitchen Vegetable Garden
How I turned my garden into paradise.
Main course vegetable Hakka noodles
Self Defense with Pepper Spray
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Self Defense with Pepper Spray

2008-06-05T19:56:00.000-07:00

by: Sandra Anness
Pepper spray is the non lethal shot that can save your life. Pepper spray is an organic based chemical compound that irritates the eyes to cause tears and pain. It is an inflammatory agent which causes an immediate burning sensation and involuntary closing of the eyes. The active ingredient in pepper spray is capsaicin, a chemical derived from the fruit of plants in the Capsicum genus, including chilis. It's most common use if for self defense, including defense against animals. It is highly effective against individuals whose pain awareness receptors are not functioning due to use of alcohol, drugs, or mental illness. The attacker will involuntarily move his hands to his face to rub his eyes allowing any weapon to be dropped or tossed aside. It will disable an attacker for around 30-45 minutes but causes no permanent damage. This allows you time to escape and call the police.

According to Department of Justice, FBI statistics for 2004 that year there were:

94,635 reported rapes, most in the midwest, most in July
401,326 rpbberies, most in the South, most on the street
854,911 incidents of aggravated assaults, again most in the South
38,000 car jackings, average per year

The outcome of an attack is usually decided within the first 8-10 seconds. Sometimes just the sight of the spray and the threat of its use can stop the altercation before it begins.

The strength of the pepper spray is measured in Scoville Heat Units (SHU). The original method was developed in 1912 by pharmacologist Wilbur Scoville. Today, the value is measured by a computerized method called High Performance Liquid Chromatography. The scale ranges from 0 for bell pepper to 5,000 units for a jalepeno to 15,000,000 units for pure capsaicin. Most sprays today contain 5-10% concentrations.

Unlike other weapons that require close proximity to the attacker, this spray will disable a subject from a range of 8-20 feet away minimizing your contact and risk.

Pepper sprays are available in many, many sizes and packaging has become very inventive. You can choose the usual keychain varieties in a ½ oz to 4 oz size or the same type canister with an auto visor clip for easy accessibility. There are also unique designs such as one made to look like an everyday black pager (dual canister with twice the power of key ring sprays) or the new lipstick design in 4 colors with 20 half-second sprays with a range of 10 feet. If you have someone who walks regularly for exercise, choose the Hot Walkers, (2) 1 pound walking weights with built-in pepper spray and elastic hand straps for support. These also have a storage compartment for keys and money. For the businesswoman, choose the Pepper Pen which looks like any black writing pen. Or you may choose to wear your protection and pick the Stunning Ring Pepper Spray. This elegantly crafted ring plated in silver or gold is designed with a genuine black onyx stone. Designed to be worn on either hand on the first or second finger with the thumb accessible to operate the safety latch and trigger. Many of these products come with replaceable canisters. To see the full variety visit http://www.pepperspraystungunsandmore.com

Do not use pepper spray on an animal unless it is especially formulated for that use. Animal tear ducts are not the same as humans and aren't affected by excess tearing formulas. Instead, animal solutions affect respiration and cause immediate dilation of the capillaries in the eyes resulting in temporary blindness. They have an effective range of up to 10 feet and can incapacitate an animal before it attacks.

Although there is no way of completely neutralizing pepper spray, the effects can be minimized. Capsicum is not soluble in water so dousing even with large quantities will offer little relief. It is soluble in fats and oil and mild detergent can be used to wash it off. A solution of milk, honey, mild detergent and baking soda will soothe the area and relieve the chemical burn.

Although not thought of as a usual type of gift, if you have someone who works late at night, is off at college, or travels a lot these items can say that you care about their safety. Like any weapon, these sprays should always be kept out of the reach of children and pets.

About The Author

Sandra Anness is co-founder of Pepper Spray, Stun Guns, and More. For more information please visit http://www.pepperspraystungunsandmore.com Alternative Medicine Uses of Capsicum Or Cayenne Pepper As An Herbal Remedy

Alternative Medicine Uses of Capsicum Or Cayenne Pepper As An Herbal Remedy

2008-06-05T19:53:00.000-07:00

by: Mary Hanna

Alternative Medicine practitioners are realizing that healing herbs should be part of their arsenal against disease. The newest touted natural herb is Capsicum, found in cayenne pepper. It has many benefits whether taken internally or externally. When taken internally, capsicum is an antibacterial which will encourage healing and deflect infections while slowing the absorption of fat in the intestines to help fight obesity. Because this natural herbal remedy is a stimulant, it improves circulation. Capsicum will also stabilize blood pressure and lower cholesterol. Herbalists are finding capsicum is useful in fighting a variety of ailments.

It is difficult to pinpoint exactly when the herb cayenne pepper had its start as an herbal remedy. There are no writings on Capsicum in ancient Egypt, Greece, Rome, or Persia. The best guess that historians are willing to put forward is that cayenne went to India and China some time in the 14th or 15th century. It is believed that Europe started cultivation around the 16th century. Today cayenne is still a popular herb in the food industry. Now because of well designed and implemented clinical studies it is widely accepted as an effective alternative medicine. Pharmacopoeias of leading medical clinics from Austria, Egypt, Germany, Belgium and Switzerland support this finding.

The natural healing herb Capsicum contained in cayenne pepper is loaded with Vitamin A which is necessary for smooth skin and vision. Vitamin A has been found to be the most powerful killer of free radicals, which bombard us on a daily basis. Vitamin C is the other proponent active in capsicum. The healing properties of Vitamin C are clearing blood clots, eliminating plaque from the arteries, healing wounds and fighting colds. By starving them of oxygen, capsicum causes tumor cells to die.

Capsicum can cause a burning sensation but in time you will get used to it. The active ingredients in the herbal remedy, Capsicum, stimulate the brain and salivary glands releasing endorphins into your body. Endorphins are nature's natural painkiller giving us the feeling of pleasure. Capsicum is also the main ingredient in pain killing rubs for Arthritis and Diabetes nerve damage.

Many herbalists today recommend capsicum for such ailments as cold hands and feet, sluggish metabolisms, obesity and respiratory tract infections. Use it externally for arthritis, sore back muscles, rheumatism or sprains and bruises. One suggestion for cold feet is to wear a thin pair of socks, then get a thicker pair of socks, sprinkle the inside with cayenne pepper and put them on over the thin socks. The pepper will send a warm soothing sensation to the soles of your feet.

An interesting study was done to see if capsicum would irritate or cause ulceration in the intestines. On the contrary it was found that the herb did not harm the tract but sped up the healing of ulcers by secreting more mucosa, the protective lining of the intestines.

A very surprising result of many of the clinical tests is that capsicum raise the metabolic rate and is effective in burning the bodies fat. This has many implications for people with obesity problems. Early indications also show that capsicum slows the absorption of fat in the small intestine. These studies are on going but there are some weight loss products with capsicum that are available in your health food store.

As a tropical analgesic, capsicum, the natural herbal remedy has received wide attention by qualified health professionals. It has shown to relieve the pain of shingles as well as other skin ailments. The FDA has approved it to be used for these problems as well as rheumatoid arthritis and osteoarthritis. Studies are being done to see if the herb can be effective in treating psoriasis and fibromyalgia.

When using it topically a redness or burning sensation may sometimes occur. This will disappear in two to three weeks time. Once you have received control of the pain capsicum must be used continuously for the relief to be sustained.

If you are diabetic take 3 capsules a day to help bring down your blood sugar levels. Capsicum will affect the breakdown of carbohydrates which will control the fluctuation of sugar levels after eating meals. Of course, this is still being studied in clinics around the world.

So now we have received another healing herb from Mother Nature's food pharmacy. Capsicum can be counted as a natural herbal remedy in alternative medicines available to help our ailments and relieve our pain.

Disclaimer: Always consult your Doctor or Herbalist before attempting any form of alternative medicine. This article is for informational purposes only.

Copyright © Mary Hanna, All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

About The Author

Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Cruising, Gardening and Cooking. Visit her websites at http://www.CruiseTravelDirectory.com, http://www.ContainerGardeningSecrets.com, and http://www.GardeningHerb.com. Facts About Peppers

Facts About Peppers

2008-06-05T19:48:00.000-07:00

by: Laura Ng

Ever wonder if peppers are fruits or vegetables? Actually, peppers are fruits but eaten as vegetables most of the time.

Peppers can be very flexible in any food combinations, be it barbecues, baking, steaming, stir-frying with any vegetables, nuts, seeds or legumes. They can even be eaten raw as snacks or in salads. It’s no wonder they are the favourites of the vegetarians and vegans.

They come from the colorful Capsicum family which can be split into two main categories - sweet bell peppers and the spicy chillies, such as jalapenos. The difference arises from the presence of capsaicin in chillies (which is explained later) but not in sweet bell peppers.

Sweet bell peppers are also known as capsicums, sweet peppers or green/red peppers.

All sweet bell peppers start out green and change color as they ripen. Depending on the stage of ripeness and their variety, their colors range from orange, yellow, red, purple, brown, black, ivory or green and so do their sweetness.

But green bell peppers remain green throughout the ripening process. Thus, it can be challenging to differentiate the other bell peppers from the green variety before they ripen.

All peppers are an excellent source of vitamin C. Green bell peppers contain as much as two times of vitamin C as oranges while red or yellow pepper pack three or four times the daily value of vitamin C.

Besides power-packed with vitamin C, bell peppers also provide vitamin B6, phytochemicals such as lycopene and beta-carotene (the precursor for vitamin A), folate, potassium and plenty of fiber. The only difference between sweet peppers and chilli peppers is the presence of capsaicin in chilli peppers. Capsaicin itself holds numerous health benefits:

· Effective treatment and natural pain relief for inflammation such as arthritis, psoriasis, diabetic neuropathy.

· Reduce risk of heart attack and stroke as it helps to reduce cholesterol levels and formation of blood clots.

· Clear blocked nose and congested lungs.

· Prevent prostate cancer by inhibiting growth of cancerous cells · Prevent stomach ulcers by killing bacteria in the stomach and stimulate more protective stomach juices.

· Help to lose weight as it speeds up the body’s metabolism rate, suppresses appetite and cravings for sweet foods.

· Lower risk of Type 2 diabetes by controlling the blood sugar.

Capsaicin is what makes the chillies hot as it produces a strong burning sensation in the mouth. The seeds are not the main culprits for causing the hotness. Actually, capsaicin is most concentrated in the white membrane where the seed is attached.

Thus, you should be careful when handling the chilli peppers so as not to let them come in contact with your skin or eyes such as rubbing your eyes with your hands after touching the chillies. Wash your hands thoroughly with soap and water after handling the chillies.

Should you eat a really hot chilli which causes an unbearable burning sensation in your mouth, drink milk or eat yogurt, rice or bread instead of water to ease the pain.

I often use these few ways to handle the chillies:

· Wear gloves.

· To remove the seeds without touching them, hold the chilli stem and cut open with a paring knife. Cut away the membranes and seeds with the knife. Another handy tool is the melon baller. Place the chillies in water for 15 minutes before cutting them. Note that this will only reduce but will not fully remove the “hotness” of the chillies.

· If you do not need to remove the seeds, just hold the chili by the stem and cut the chillies into rings. Asians like to eat the raw chillies as a dip in this manner, with the chillies soaked in lime juice or soy sauce.

Chilli peppers come in different sizes, shapes and degrees of heat or spiciness. The more mature the pepper, the hotter it will be. The commonly used method to measure how hot the chillies are is Scoville Scale. The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units. So the greater the number of Scoville Scale, the hotter the pepper. A sweet bell pepper measures 0 Scoville unit and a habaneros or scotch bonnet, the hottest known chilli peppers, records at around 300,000 units.

Peppers are not seasonal fruits, meaning you can find them in supermarkets any day during the year. Choose well-shaped, firm and glossy peppers which feel heavy for their size. Look out for unhealthy peppers with soft or wrinkled areas, cracks, slashes or black spots. Except for jalapeñwhich you will see some tiny cracks at the end of their stems, fresh chilli peppers should not have any cracks at all.

It’s best to wrap the peppers in paper bags or paper towels and store in the refrigerator to keep their freshness, up to 5 days for bell peppers and up to 3 weeks for chilli peppers.

Remember to wash the peppers before cooking so as to remove the wax on their surfaces.

About The Author

Laura Ng

Do you like the above article written by Laura Ng? Laura is passionate in providing quality nutritional facts and health tips, plus recommending 100% toxic-free vegan recipes to anyone who cares about his/her health. She has more quality health information to offer at http://www.ionehealth.com . Visit it now. Making The Garden Safe For Your Kids

Making The Garden Safe For Your Kids

2008-06-05T19:45:00.000-07:00

by: Claire Quaty

When your garden contains toxic plants, it is imperative that you make yourself familiar with the possibilities of what can happen. While not all children will be so inclined as to want to taste those pretty red plants growing in a home garden, any potential for such an occurrence is a risky one. If you have kids, then your garden needs to have nontoxic plants and vegetables.

Many avid gardeners simply give up their favorite hobby once their children are old enough to wander out into the garden; however, with a bit of care, as well as carefully chosen plants, this is not necessary.

Depending on where you live and what the climate happens to be, there are many wonderful, nontoxic choices for your garden. Nontoxic plants are far from boring and dull; they come in many varieties such as vines, cactus, flowering plants, shrubs, fruit bearing plants as well as being available in numerous sizes, shapes and colors.

Some of the nontoxic plants that you may want to try in your garden include roses, bamboo, begonias, daisies, honeysuckle, lilacs, magnolias, marigolds, petunias, violets, wild onions and zebra plants. When choosing plants for your garden make sure to stay away from the following toxic varieties; buttercups, azaleas, caladium, English ivy, foxglove, iris, oleander, primrose, tulip and wisteria.

The best way to teach your kids about safety in the garden is to simply include them in gardening related activities. Gardening can make for a wonderful family project or hobby, and kids are to be less inclined to investigate the garden on their own if you make it a familiar place for them. Kids can help pick out the plants to be grown in the garden, and this affords you a prime opportunity to explain the hazards of toxic plants. They will also love getting dirty as they help to plant the seeds, and will take great pride in themselves once the plants begin to grow and thrive.

If you have very young children in the house, toxic plants should not be your only concern when it comes to the garden. Seed packets and bulbs can also present a risk; even if they are not toxic, they do have the potential to be a choking hazard. Plant food, fertilizers and pesticides can also be dangerous. Be sure to keep all of these types of gardening supplies in a high cabinet, out of the reach of children.

Once you have filled your garden with a variety of nontoxic plants and things have begun to bloom, you may realize that a few pests may have moved in and made your new garden their home. When using a pesticide, there is nothing worse than covering your nontoxic plants with a toxic chemical to get rid of the pests! Not only does this put your children at risk, but it is also bad for the environment. There are many pesticides on the market today that are completely safe and nontoxic to children as well as any pets that may be a part of your family.

With just a bit of research, you can create a nontoxic garden that will be safe for your children, a beautiful addition to your yard, and fun for the whole family!

About The Author

Read more from Claire Quaty at: http://www.housecasa-magazine.com. When gardening what tools.

When Gardening What Are The Right Tools That Anybody Will Need

2008-06-05T19:43:00.000-07:00

by: Allison Thompson

For different kinds of gardens you will need different kinds of tools. Most hardware and DIY stores now have a wide range of tools available in stock, but if you want there are shops that specialize in the more expensive ranges that shout quality to you. But wherever you decide to purchase your tools from here a few points to help you make an informed decision.

Firstly you need to look at the size of your garden, is it small or is it large? A small garden does not require the same large equipment that would be used in a bigger one. Why bother purchasing a ride-on lawn mower if you only have a small lawn. Also you need to look at who in your household does most of the gardening. If you say it is your wife that spends a vast amount of time gardening then you need to look for tools that will suit her, there are some out there that are too heavy for women to use.

You are looking to purchase a pair of secateurs and you should always ensure that the blade is kept sharp to avoid causing undue damage to your plants. If you can look for a pair where the blades can either be sharpened or they can be replaced, as well as a pair that have a tension control system and a pair that best fits your hand size. Normally a good quality pair of secateurs can cost from around $50 to £130.

If you have a hedge or considering growing one (to provide that all important privacy that you crave) then you need to look at purchasing a good quality hedge trimmer or a good quality pair of shears. You may find that some hedge trimmers have a curved blade which stops branches from sliding out when cut, and as with secateurs the shears you decide to purchase need to be suitable for the blades to be sharpened or replaced.

Essential items you should have in your gardening tool kit are a fork, shovel, rake, chipping hoe and a pruning saw (not essential unless you have trees or large shrubs in your garden).

When selecting a fork remember that it has to be strong enough to carry out the work required of it such as turning and aerating compost as well as breaking up lumps in the soil. So rather than opted for the cheaper versions which you will find are not strong enough to work in heavy soil, you should look at one that is sturdy. The average cost of a fork starts at about $30 and goes up to about $100.

When looking to purchase a shovel it should have a scoop blade and is mainly used for moving dirt and garden soil around. However, a flat bladed spade is ideal for cutting edges, digging and dividing plants. All edges of spades should be kept sharpened for clean and efficient cutting as this will cause little or no damage to your plants. A fork is really a gardening necessity and can cost from say $30 up to as much as $50.

Another tool that is part of the essential ones to have when gardening is a rake. There are two types of rakes that are available, the strong flat head rake that has sharp metal prongs is ideal for smooth out a garden bed and removing any bumps and weeds that still remain, whilst the plastic version is specifically designed for gathering and clearing leaves and grass clippings.

The chipping hoe is a handy tool to have as it helps get rid of all those small weeds that are dotted around the garden. However if you want to avoid causing undue damage to your neck and shoulders whilst gardening with a hoe it might be well worth considering purchasing either a Dutch or push-hoe instead.

Now we come to the pruning saw which as I said previously is only really necessary if you have either trees or large shrubs in your garden. This should be used in place of secateurs as they are only really designed for dealing with delicate plants such as rose bushes etc. A good quality pruning saw will have a narrow curved blade that can easily fit between the stems and branches of the tree or shrub and cuts them as you pull the saw back towards you. You will usually find that a good quality pruning saw costs from as little as $27 and can cost as much as $55.

Although gardening tools do not have to be expensive you may find that you can pick up good quality tools at either flea markets or garage sales at a bargain price.

About The Author

Allison Thompson a work from home now living in Spain and is a partner in a small real estate firm. After working in this field for a number of years she decided to set up a number of sites relating to property matters and this one is related to gardens and gardening. If you would like to learn more than please visit http://www.gardening.householdfacts.info. How do you start container gardening

Gardening Herb Indoor

2008-06-05T19:40:00.000-07:00

by: Tracy Ballisager

As winter sets in, you usually start getting worried about the plants that you have in your garden because they might not be able to fight the frost or resist the chilly winds. This holds true especially for herbs because they are delicate. Indoor herb gardening is the answer to all your worries regarding your garden. And you don't even have to renovate your home to start growing herbs indoors. A widow that faces the South or West direction and allows sunlight for 5 hours in a day will suffice your need for indoor herb gardening. If you are staying in a high-rise apartment and the only greenery that you get to see is the distant park, then indoor herb gardening is good for you and your apartment too.

Thyme, rosemary and mint are good options as starters for your indoor herb garden. You can grow them from cuttings or buy them from a florist. You can get these plants from a supermarket as well. If you want to start your indoor herb garden this way then you need to initially grow the herbs in a soil-less mix of perlite, peat and vermiculite. You get the directions for use on the package or the greenhouse from where you bought the mix.

If you prefer staying away from all that shopping, then you can start your indoor herb gardening with the seeds. To start, you need to get some pots in which you can grow your herbs. A pot with good drainage, especially terracotta or a clay pot is preferable. Small pots of 6" diameter are perfect for indoor gardening as they are small enough to grow compact plants and allow enough growth as well.

You should have pots of same material, shape and size to bring symmetry in your indoor herb garden. The contrast that you desire can come from the colors and shapes of herbs. Also you should plant different herbs in different pots, rather than 2/3 in the same one so that mint and basil do not taste the same. Herbs that can be directly grown from seeds are basil and Greek Oregano. You need to be careful while choosing the seeds. Buy the ones that are specified as 'compact' as the regular ones are difficult to grow indoors because of their size.

To grow your herbs indoors from seeds you need to fill the pots with potting soil that you can get from any florist or greenhouse. Then tuck the seeds in soil to a certain depth as specified on the packet and spray them with water. These pots should be kept on the window shelf facing the southern or western direction to soak up enough sunlight. You should also keep the soil damp, especially if you live in a dry or overheated apartment. You should not over-water your herbs once you see the sprouts, as the roots may rot.

If you have started your indoor herb gardening with cuttings or via transplant, you should allow the soil to dry out a slightly. Your indoor herb garden should get plenty of light but should not be exposed to extreme heat.

About The Author

Tracy Ballisager is stays at home mum, who loves gardening. To read more about gardening tips and idea go to http://www.gardening-tips-idea.com Garden as of June 5 08

Container Gardening - How Do You Start

2008-06-05T19:25:00.000-07:00

Container Gardening - How Do You Start
by: David Redfoot
Simple! Buy a pot or use something you already have. Buy plants, compost and add water. Your miniature garden is almost complete. OK. It's not quite that simple but it's not rocket science either. If you are a novice to gardening, container gardening is great way to dip your toes in the water.

Container gardening has become increasingly popular in recent years for many reasons. There is wide range of containers available to suit whatever space you have available and a wealth of plants that can be grown in them. It's great for the modern lifestyle. You can enjoy the relaxing effects provided by beautiful flowers with little time and effort. It's the nearest you'll get to an instant garden.

So, let's get started. Only a little research is required. Visit your local garden centre and you will usually find a display of plants suitable for growing in containers. And, depending on the time of year, you will be able to see some of them in all their glory. There will also be information on their requirements.

First, the right sized pot. How much or how little will they grow in a season? Some plants will need room to expand, while others will prefer to be snug. Also, check the pot for drainage. Although frequent watering will be needed through the summer, you have to prevent the root system from becoming waterlogged, depriving the plant of oxygen. A layer of gravel, stones or broken pots can help with this.

Most plants will be happy with a general, multipurpose compost. Some need special conditions. Lime haters will need ericaseous compost. If your plants will stay in the pot for more than one year, you need a loam based compost. If you are mixing plants, make sure that they can all tolerate the same conditions.

To reduce your maintenance workload, add a slow release fertilizer and some moisture retaining granules at planting time. Water the plants thoroughly before you start. Position your container to provide the right amount of sunshine and shelter from the wind.

Add a layer of compost to your drainage layer. Try positioning the plants in the container before you remove them from their pots. When you are happy with the layout, make up the compost to the level of the bottom of the largest pot. Backfill with compost and bring all of the plants up to the same surface level. Gently firm down the compost, leaving the surface an inch below the top of the pot to allow for watering.

Sit back, relax and enjoy your handiwork. And consider what would be a good position for your next masterpiece. The great thing about container gardening is that it can grow with you. As you become more knowledgable and enthusiastic, there is always something knew to try. How about some home grown vegetables. Or something more exotic. Where will your imagination take you?

About The Author

David Redfoot provides information and resources on Vertical and Container Gardening at http://www.verticalgardener.com Container gardening is perfect for the modern lifestyle. It can be adapted for the time and space you have available and your physical ability. It is an easy way to experience the joy of gardening if you've never tried it before. Visit http://www.verticalgardener.com and pick up a great FREE Container Gardening Secrets report. Gardening with indoor herbs

Garden As Of June 5, 2008

2008-06-05T16:28:00.000-07:00

Pumpkins_Bells_Tomato Trees_Corn_Tomato_Lettuce_Potatoes_Bhut Jolokia Peppers

The above photos are of our garden, they were taken today June 5th, 2008 by myself. Our plants seem to be doing better this year considering we don't get as much sun as we should have. That is why we first started them from seed in our inside greenhouse, then as it got warmer we moved them to our greenhouse outside where we left them until they were ready to be planted in our outside garden site.

We are growing bhut jolokia peppers that we also started from seed, this is the first time trying to grow these hot peppers. Through a lot of reading and trial and error it looks like so far we are doing better than what we expected.

Now we are keeping only the bhut jolokia plants inside the greenhouse so that they don't pollinate with any other plants. Doing this means that we will have to hand pollinate them by hand with a fine paint brush.

Only time will tell how successful we will be at growing the hottest pepper in the world. But you never know unless you try, if we don't succeed this year at least we will learn and try again next year. But I am betting we will do okay by the looks of them. Bhut Jolokia and pollination

Bhut Jolokia and Pollination

2008-06-05T13:14:00.000-07:00

Pictures and article by Jason Wimbs

These seeds can be tricky to germinate so we have learned while starting to grow our own and do benefit from the germination solution and a germination temperature of between 80°F and 89°F. The flowers also benefit from hand pollination with a paint brush.

It is now the first week in June and some of our Bhut Jolokia Plants are doing well, they are really starting to grow and some of them are still struggling, we thought we had lost some of them because the all the leaves fell off of them but we just left them and to our surprise they came back growing leaves in at different way than they original leaves as pictured here. (Look closely at the tiny leaves growing.)

Since this is our first time trying to grow these peppers we have been doing a lot of reading and this is what I have read: The fruit on the Bhut Jolokia are typically between 3" to 31/2" long. Bhut Jolokia never produced fruits without artificial pollination in a greenhouse, and little pollen will be produced (which means their flowers might need a little help with a fine brush indoors - insects, especially bees, can be helpful as well).

Bhut Jolokia (or any open pollinated pepper for that matter) can cross pollinate with another type of pepper if the plants are close together. The seeds from those pods will not grow pure Bhut Jolokia plants if the cross pollination occurs. Open pollinated, (in this usage at least) means that if you eliminate cross pollination with other varieties (by distance or bagging or caging, etc.), and the flowers are pollinated by other Bhut Jolokia flowers, the seeds will grow true Bhut Jolokias. This is why we are growing our Bhut Jolokias alone in our greenhouse. That is not true for hybrids, no matter what you do to control pollination.

If you want to save seed from your Bhut Jolokia and be sure it isn't crossed, we needed to use some type of isolation technique so we bought our own greenhouse. Without that we could not be sure our seeds were true jolokia. Many times the peppers do self pollinate though and the seeds are fine then....Just no way for you to know until you grow them, now we are growing them and are learning by trial and error. Many times people here will swap seed that they say is open pollinated. That means they did not isolate the flowers and there is a possibility the seeds will not grow true. I've heard various percentages thrown around for cross pollination rates. Sounds like it depends a lot on how many insect pollinators you have around and how many and how close various varieties are. Also, some types are known to cross a lot more than others.

I read that the bhut jolokia never produced fruits without artificial pollination in a greenhouse,(which means their flowers might need a little help with a fine brush indoors - insects, especially bees, can be helpful as well). So when the time comes we have our fine brush and are ready to start the artificial pollination process. Hot house for the heat of India

Hot house for the heat of India

2008-06-05T12:47:00.000-07:00

Here is a photo of the small greenhouse holding the young Bhut Jolokia plants. We have found this a necessity in this zone(7).50 deg and below is like freezing to them.
How does a greenhouse work?
Some of you may wonder how a green house takes solar energy and turns it into thermal energy. A good example of this is something you can observe every day in the summer in you own car. It happens when you leave you car in a sunny parking lot with the windows up. The solar energy is passing through the glass and is heating the cars interior.
Whats really happening is the short wave infrared waves are going in and are turning into long wave infrared waves, which cannot escape. So they just reflect around and get absorbed by their surroundings. This of course is the ideal setup to grow plants. And thus you green house helps your plant grow.
The infrared light waves are invisible to the naked eye, they lie between microwaves and visible light waves in the light spectrum. Other waves include UV, and opaque. We all know all about infrared, we may just not know it. Its what you feel when you stand next to a fire, its lying in the sun and sweating, or huddling up for warmth. Bhut Jolokia Pepper(definition)
The Bhut Jolokia Gardens hothouse.

Bhut Jolokia (definition)

2008-06-04T22:11:00.000-07:00

Bhut Jolokia Pepper

From Wikipedia, the free encyclopedia
Scientific classification
Kingdom:
Plantae
Division:
Magnoliophyta
Class:
Magnoliopsida
Subclass:
Asteridae
Order:
Solanales
Family:
Solanaceae
Genus:
Capsicum
Species:
C. chinense C. frutescens
Subspecies:
C. c. cultivar Naga Jolokia
Trinomial name
Capsicum chinense 'Naga Jolokia'

Heat: Peak (SR: 1,041,427)
The Bhut Jolokia (also known as Naga Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chili pepper that grows in northeastern India (Assam, Nagaland, and Manipur), Sri Lanka, and Bangladesh. In 2006, it was confirmed by Guinness World Records to be the hottest chili in the world, displacing the Red Savina. Disagreement has arisen on whether it is a Capsicum frutescens or a Capsicum chinense. The Indians claim it is a C. frutescens,[1] but the derived cultivar Dorset Naga was assessed as a C. chinense. Recent DNA tests have found both C. chinense and C. frutescens genes.
Nomenclature
It is also called Bih Jolokia in some places of Assam (Bih = 'poison', Jolokia = 'chili pepper'; in Assamese). Other names are Bhut Jolokia (Bhut = 'ghost', probably due to its ghostly bite or introduction by the Bhutias from Bhutan poison chili), Oo-Morok in Manipur (Oo = 'Tree', 'Oo' pronounced as in Book, Morok = 'Chilli'), Borbih Jolokia, Nagahari, Nagajolokia, Naga Morich, Naga Moresh and Raja Mirchi ('King of Chillies'). Regardless of the nomenclature, they all refer to the same plant. The word Naga, meaning "cobra snake" in Sanskrit, stems from Nagaland and the Naga Community.
Ripe Bhuts measure 60 mm (2.4 in) to 85 mm (3.3 in) long and 25 mm (1.0 in) to 30 mm (1.2 in) wide with an orange or red color. They are similar in appearance to the Habanero pepper, but have a rougher, dented skin—a main characteristic of the Naga.[3]

[edit] Scoville rating
In 2000, scientists at India's Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale,[1][4] and in 2004 an Indian export company called Frontal Agritech obtained a rating of 1,041,427 units,[5] which would mean it is almost twice as hot as the Red Savina pepper and roughly equal to the similar-looking Dorset Naga,[6] which is derived from the Naga Jolokia. For comparison, pure capsaicin rates at 15,000,000–16,000,000 Scoville units.
In 2005 at New Mexico State University Chile Pepper Institute near Las Cruces, New Mexico, Regents Professor Paul Bosland found Naga Jolokia grown from seed in southern New Mexico to have a Scoville rating of 1,001,304 SHU by HPLC.
In February 2007, Guinness World Records certified the Bhut Jolokia (Prof. Bosland's preferred name for the pepper) as the world's hottest chili pepper.
The effect of climate on the Scoville rating of Bhut Jolokia peppers is dramatic. A 2005 Indian study that compared the percentage availability of capsaicin and dihydrocapsaicin in Bhut Jolokia peppers grown in both Tezpur (Assam) and Gwalior (Madhya Pradesh) showed that the heat of the pepper is decreased by over 50% in Gwalior's more arid climate (similar temperatures but less humid, much lower rainfall).

Dorset Naga peppers
The cultivar Dorset Naga pepper (cultivar status in process) is grown in West Bexington, Dorset, England. It was developed through simple plant selection by Michael and Joy Michaud. Samples sent to two different U.S. laboratories in early 2006 reported heat ratings of 876,000 and 970,000 Scoville units. In 2006, BBC Gardener's World used the services of Warwick Horticulture Research International to test the Scoville score of this cultivar, and obtained a 1.6 million SHU result.
Characteristics
Plant height
45-120 cm
Stem color
Green
Leaf color
Green
Leaf length
10.65-14.25 cm
Leaf width
5.4-7.5 cm
Pedicels/axil
2
Corolla color
Yellow green
Anther color
Pale blue
Annular constriction
Present below calyx
Fruit color at maturity
Red
Fruit shape
Sub-conical to conical
Fruit length
5.95-8.54 cm
Fruit width at shoulder
2.5-2.95 cm
Fruit weight
6.95-8.97 g
Fruit surface
Rough, uneven
Seed color
Light brown
1000 seed weight
0.41-0.46 g
Seeds/fruit
19.22-34.15
Hypocotyl color
Green
Cotyledonous leaf shape
Deltoid

Uses
The pepper is used as a spice in food or eaten alone. One seed from a Bhut Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance.

The hottest pepper in the world

2008-06-04T21:39:00.000-07:00

Guinness Declares the Bhut Jolokia:

The hottsest of all spices is believed to be the Bhut Jolokia,belonging to the capsicum chinense wich was measured at 1,001,304 Scoville Heat Units(SHU), at the New Mexico State University,Las Cruces,New Mexico,USA, on September 9 2006.

So in a not so formal taste test some folks got together for a taste test of the bhut jolokia and find out that it is indeed hot hot enough to use as a weapon.Pepper sprays and elephant repelant.(it is reported that it keeps the large animals away from crops).

Indeed personal experience has confirmed that this hot pepper is indeed potent, just planting the dried seeds I got burns on my body.So>>>>>>>>>>>>>>>>>When handling the Bhut Jolokia: WEAR GLOVES, CLEAN HANDS THOROUGHLY, DON'T TOUCH ANY BODY PARTS(esp face and genitals)USE A VERY SMALL AMOUNT (of the pepper)until you are familiar with it.

Bhut Jolokia Growth update

Red Hot Bhut Jolokia Pepper

2008-06-04T19:45:00.000-07:00

A First Time Growers ExperienceBy: Jason Wimbs

The record breaking,toting the certificate from Guinness for the hottest pepper on earth, has drawn attention from gardeners and hot pepper lovers like myself around the world. Starting with 50 bhut jolokia seeds and a small hothouse, a blog and no money, this is a part of a record of growth the a plant from India that has stirred the imagination of many.

Feb 4 08
50 bhut jolokia seeds arrive in the mail. Armed with a seedling heating pad and a small hothouse as well as a desire to burn my lips off, I plant the seeds in a seedling starter kit I bought at K-mart. During planting, a spot under my eye feels like it has battery acid on it. I must have rubbed some capsacin on it. I think these seeds are the real deal!

Feb 20 08
After 15 days in a small hothouse only 4 seeds have sprouted and I wonder if I got bunk seeds. My visions of a crop of the red hot peppers are not gone. After more research I discover that all chilies are slow to germinate. The temperature of the hothouse is kept between 70 and 90 deg.Fer.

March 20 08

Now about 40 of the bhut jolokia seeds have sprouted to the height of 2-3". I learn of the process called 'hardening off'. Plants grown in greenhouses develop large thin walled cells. This makes the plant weak to outdoor elements. So out they go during the day in at night to acclimate them slowly to the elements. I kill 10 plants during the process.

April 19 08
Down to 30 bhut jolokia plants to the height of 7", I figure I have enough to sell and list them on e-bay selling none. Continued research reveals that these red hot pepper plants are not for my zone(7). So I keep them in a small outdoor hothouse, hoping to create the climate of India in northern CA.

May 08
Summary to date.Without discouraging anyone from growing these fiery pods I share the following.Mid May brought a 'cold snap' to Northern ca. The temperature in the greenhouse fell to 45 deg. I lost another 10 plants.Thinking I would give them a boost I crushed up 10-10-10 slow release fertilizer and damaged another 10.I'm down to about 15 plants and 5 "trophy plants"(8" plants with deep green growth).So good luck to all and any feed-back is welcome!

Garden update

2008-06-04T19:32:00.000-07:00

We started our plants from seeds in March and placed them in our small indoor greenhouse that I had purchased this year, keeping light on them to help them flourish into plants. Then in April when they had began to grow we then took them outside to grow in our larger outdoor greenhouse. After what we thought was to be the last freeze we planted them.

Little did we know that there would be one more mild freeze, so hearing of the chance that it would possibly get close to freezing we covered most of the plants with the plastic containers that we had cut the plants out of. Still we lost a few of our squash plants, lucky for us everything else survived.

Last year was our first garden and hopefully we will learn each year how to make our garden flourish even more than the year before. That is why we bought the indoor and outdoor hothouses, realizing that we don't get all the sun we need, they help give our plants a head start on the growing season.

Now our outside greenhouse is used for growing our Bhut Jolokia hot peppers, starting flowers and later to begin preparing for our winter fruit, vegetable and flowers.
One day our landscaping around our house will be covered with all the flowers that we grew ourselves or started from bulbs.

hi baby

2008-06-03T17:00:00.000-07:00

I LOVE YOU