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Trader Joe's also has smoked ghost peppers in a grinder ($5). The peppers are vacuum sealed inside (you open after purchase), so they taste fresh. Any, yes, it contains real ghost peppers!  

Hmmm ... just two would be very tough but:   TS Yellow CARDI (honorable mention Bhut Orange Copenhagen) and Naga Morich (honorable mention to Bhut Jolokia). I could make a lot of yellow and red sauce and powder with those two that would probably satisfy me (and my friends, neighbors, co-workers...

Thanks for sharing the info! Surprised to see the yellow scorpions have such a smaller SHU.   I'd love to see some Chocolate Bhutlah, Chocolate Brainstrain, 7 Pot Lava, etc. tested in the future.

Lots to choose from. One of my favorite sweets is Jimmy Nardello. Also, Islander (nice purple bell type), Biscayne (sweet fryer), Tiburon (type of poblano) to name a few.

This year several plants are putting out yellow pods from saved "red" seed. I know "yellow" is an official ghost color but I have not grown it before. I'll definitely save seed and see if they stay yellow next year.      

Welcome. Anywhere between 1/4 and 1/10 seems to be my success rate. I think removing the male parts is the culprit. Take too much, make a tear or hit the the stamen too hard, etc., the flower is dies.

Defcon 7 - very cool pepper. A new favorite.

Some species of plants can also be invasive, and costly for countries to control. Who wants some Japanese Knotweed seeds?

Yep, probably bee gone soon (rim shot). Swarms are cool. I'm no bee expert, but believe this happens whenever a healthy hive spawns a new queen. A bunch of bees, along with the new queen, take off in search of a new home - often swarming to several test locations first. Although it looks scary...

I've been using this on my hands and dishes (knives, cutting boards, mixers, etc.) as a first step. It seems to help break up the cap. I also agree with Dawn Ultra and cold water. Any formula would probably work, but I also use this on the counters, cooktops, sink, etc. during cleanup.  

I do! Every year, they seem to consistently put out nice pods. The regular TS Yellow and TS Yellow CARDI seem to do the best. I can't resist growing them. The work great in sauce and powder (and are much more tolerable fresh). Who else loves yellow scorpions!      

Nice. I would like to claim a spot.

Lucy (F4). These suckers are HOT!  :onfire:  :onfire:  My cell camera seems to have trouble with vibrant reds.  

Only 10 left in stock!! There was 11 a little earlier ... so, who got one? If you're eating a superhot, put it in the freezer for the next morning.

I wanted to thank A.J. Drew for his professionalism in sending out an SFRB of peppers. Due to a PayPal goof, he was provided with an old, out-of-state address which was long removed from my account. After a week or so, I sent him an email and he promptly replied that he'd send out another box...

CaJohn's has one called Fatalii Fire. It seems to get good reviews but I haven't tried it.    I too enjoy the fatalii, and a lot of us make hobby sauces with it. Mine is called Pedazo del Sol. It contains other yellow superhots as well. I definitely suggest growing/making your own, because you...

How about SBNMs (Scotch Bonnet x Naga Morich)? Not trying to hijack this thread, but wanted to share a similar hybrid.  

I have about 4-5 plants. The pods take a long time to fully ripen. It seems like they stay green for about a month. I got a small early batch last month, and round two is just starting to show color. Mine start yellowish and turn orange (pepperlover variety). They are against the west side of my...

Peppers (tomatoes too) I planted at the farm. We've been picking them heavily but lots more are coming.     Ghosts (left) and Aleppos (right) in pots.     Ghost pots. Should finally be able to start picking these next week.  

#6 - Call you insurance carrier. Aunt Agnes might not see that uneven ground by the pond, and that might be an issue for her.  :surprised: