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chinense Bhut vs. Tepin

Hotpeppa

Hotpeppa

" You've been trying to sell these plants ever since February.

They haven't sold yet even after six months...
doesn't that mean no one is interested.
STOP SPAMMING THE BOARDS!!!!!!
STOP posting every other day, we're not interested.
You CANNOT guarantee that these are pure bred.
the Bhut Jolokia is a HYBRID and even if grown in isolation, this does not guarantee pure bred seedlings...

how do I know? I have a diploma in horticulture and a degree in plant biology...and one more thing, the hottest pepper in the world is not the bhut jolokia but Capsicum annuum v. aviculare, aka the Tepin pepper.
good try advertising your peppers, but do your research first.

email me if you want proof, cuz i can prove and stand behind what i say. STOP SPAMMING "


so, this was the post i just finished reading in another forum regarding someone i know who is selling the bhut jolokia plants.

i want to invite this person here for chili fact faceoff.... is there any truth behind this persons words about the Tepin pepper ?
 
tepins are not as hot as bhuts no were near try a 10th of the scorville I would think. I'd eat a handful of tepins (and they would mess me up don't get me wrong) but I would never try and eat 1 bhut ask The hippy seed co.
 
great ! This is what i have always known to be true.. just wanted to make sure...

i'll invite this person over to this forum for a face off.. could be fun
 
no you're not... there's this guy i am going to invite here for a chili fact face off !.... he's got a degree and diploma in plants and he's convinced that the Tepin is the hottest..lol

i cant wait..
 
He needs to talk with Pablo...Pablo was on the team when they developed the Bhut Jolokia at NMSU CPI...evidently this guy has read this...

the foolowing are excerpts taken from http://www.fiery-foods.com/zine-industry/pp_pbosland.html from fieryfoods.com and http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm


"Dr. Paul Bosland, professor of horticulture and director of the Chile Pepper Institute at New Mexico State University in Las Cruces, has a reputation as one of the top chile breeders in the world."


"According to Bosland, Bhut Jolokia is a naturally occurring inter-specific hybrid indigenous to the Assam region of northeastern India. A member of NMSU’s Chile Pepper Institute visiting India sent Bhut Jolokia seeds back to NMSU for testing in 2001.

I would say the man has the credentials, reputation, and experience to know what a Bhut Jolokia is and I put my money on him.

The guy is right about the hybrid thing but if I am not mistaken the hybrid has been stabilized...
 
Uhhh...the guy sounds like a dick. Please don;'t invite him here, we like to keep things peaceful. Do what you want, but I just had to throw in my 2 cents.
 
This place is all about learning so lets teach this guy the truth and send him a bhut and a tepin.
BTW, I really don't like for people to think that Bosland and NMSU "developed" the Bhut, but that's another story...
 
I agree with IGG, let's keep this a peaceful place. Sure, people can learn sth here as we all did, but somehow I don't think this guy wants to learn sth at all.
 
Which forum did you find this guy Hotpeppa? and what's his username?
I know a lot of people on growing forums, so I'm just curious.
 
Tepins are fiery little things, but more like a single drop of sauce on your tongue. very light burn. you need to eat a handful to really get things going, and Bhut Jolokia is WAYYYYYYYYYYYYYYYYYYY... hotter.
 
POTAWIE said:
BTW, I really don't like for people to think that Bosland and NMSU "developed" the Bhut, but that's another story...
Click to expand...

Developed was the wrong word for me to use....grew out would be more appropriate...sorry
 
It's simple.

I have a jar of chile tepins in my fridge..I wish they were Bhuts. ;)

Seriously though, mexicans eat tepins, pequins and such like candy, I ate a few pequins today actually, like spicy rasins.
 
OK OK... According to my knowledge (and it is vast. Vast, I tell you!) the tepin is the same chile that we call chiltepe or chiltepin is it not? Or a close relative at any rate. I personally have never tasted the Bhut Jolokia but a chiltepe is not even on par with a mild habanero. The thing with chiltepes is that you can pack a lot of these lil bastards in any weight measures. But still, in my opinion a chiltepe or tepin is no competition for a Habanero, much less for a Bhut Jolokia. I have spoken... do not defy me.
 
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