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http://puckerbuttpeppercompany.com/ Has anyone ever tried any of their sauces?

Unfortunately it looks like all the hottest are from Australia with expensive shipping...What is the hottest available in the US?

What is it and how many SHU's?

Found some thai dragons. Any tips?

Not too long ago I got Cajohn's Fatalli fire and Talon. They both blew me away with heat. I heard 10 was supposed to be the hottest. I just got some, it is the original with the 10 on the label. I found it to be alot weaker then Fire and Talon. I wonder why? On another note the guy I got it...

Thanks...I found an asian shop in a suburb called Bloomington but the thai chili's I got there seemed really weak. I used around 10 of them and I wouls say the heat was mild to medium.

I live in the minneapolis area...hopefully someone from the twin cities sees this and knows of a place in the metro that carries good Thai chile's.

Minnesota, so about a 5 month growing season. I would like a pepper I can use for cooking. Probably just salsa's

I'm looking for a plant to put around the base of my deck. It might as well be functional so i thought about putting a pepper plant. I'm looking for something that is bushy and will grow around 3-4 feet high...I also live in a cold climate. Any suggestions?

Thanks for the replies. I haven't used crabs yet as that is more of the Laos method. I'm kind of wary to use seeds as I am a rookie gardner and think it would be alot easier to buy a started plant. The only issue with getting a plant around here is that the peppers might be mild. I just called...

I am addicted to papaya salad and want to grow thai peppers for this dish. I want to stay authentic as possible. Is there a specific thai chili I should get? I live in Minnesota so my options may be limited but I know I have seen thai chilis at local markets. Anyone have tips for a first time...

Wow...I just had CaJohn Talon and it made me cry. I don't think I could handle any of the Aussie stuff right now.

Do you remember the title of the thread? I did a search under "natural" and couldn't find anything. As far as Cajohn's...what would their top 5 hottest sauces be?

What would the scovilles run on these? Have they ever been tested?

What are the hottest non extract sauces out there? I got alot of suggestions on another thread to check out Stillmanz/Scorpion but the only problem I can see would be the high shipping costs. Are there any other hot sauces available in the US? Also, why are the Aussies making the hottest...

I saw Pain 100% listed at 13,000 scovilles...is this correct? I had Dave's insanity which is supposed to be 50,000 and it didn't come close to the Pain 100%. Does anyone know what Pain's scoville rating is? On another tangent...I'm trying to find the most potent natural hot sauces. I ordered...