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If you like heat, you will love the devil tounge. It has very rapidly became my favorite pepper to grow. Huge beautiful plants and the fruit is wonderful. The Bishop Crown is a neat plant also, just give it lots of room, as mine get huge. As far as starting them, early February is when I...

It is amazing the difference in the heat level of peppers when they are being abused. I have two mushroom pepper plants that I have been doing an experiment with all summer. At the beginning I gave them all the compost and water they wanted. The first peppers were nearly the same heat level...

Wonderful pepper. Just watch out for mockingbirds, they took all the leaves and pods off of mine when I was down in LA this last weekend. On the good side, I now have a hundred of the little plants growing all over my yard now.

Greenhot that is exactly how I do it.

Obsessed. I have grown many different types of peppers and use them in just about everything I cook. At this point I am plottting out what plants I am going to start for next year, and which plants I am going to save from death this winter.

This I have to see. Do post pictures!

All mine took about 2 weeks give or take a few days. I know have 4 beautiful 6 inch Nagas, and my friends have the other 4 all doing well. Seem to be slow growing, but beautiful sturdy plants.

Yeah the black pearl is a beautiful plant. But as far as taste, it is nothing special. A lot of different peppers are hotter and effect the whole mouth. That black pearl, like I said was like ripping the skin off the center of my tounge. Wierd, and not good.

Hey Smokin Jim! Hungarian banana peppers you can simply hang to dry whole, they turn a nice flaming orange, then red, or you can cut them up however you want and dehydrate them. My choice for them is to cut them up, seeds and all and freeze them in freezer bags because I use a lot of them in...

I just get a needle and thread, go through the stems and hang them in my garage till they dry.

The worst pepper I have ever had for burn was a Black Pearl. Felt like the skin was getting ripped off the middle of my tounge. Yet my Carribean Red I grow is about as punchless as my 13 year old housecat. Dunno, kinda odd.

I grow them every year. They are a neat looking pepper, and a huge plant. Most of the time I cut them up and use them in fresh salsa, the wing part of them is sweet and crisp, and the rest is mildly hot. I like them also to just pick off the plant and eat fresh.

ANd if they are red with the corky lines on them all the better!

Bear tastes awful, but they make nice rugs. Try an electric fence. Just don't pee on it.

Yeah, they make the nastiest sound, makes you thing they are going to take your finger off. I found another one today, ate through 4 jalapenos that were just starting to turn. I just picked the branch he was on and threw it in the back of my truck. It gets hot enough there he will die a nice...

They will be on my list for next year for sure. I think I am done for this year though, my wife is getting a tad annoyed at me for the ever increasing size of my garden. But maybe another few feet larger won't hurt.

Aw man I hate a tease. But I do understand running out of refreshments and deciding to wait until a later time. This is one type of pepper that I have on my list to grow next year which is why I am curious.

I have grown Maui Purple peppers for years now. This creaure was the last seed in the packet, but bear in mind I grew all of my old seeds this year to just get them out of the drawer so I can grow new different stuff next year. So I have no idea if this is a hybrid that got stuck in, or if it...

I have seen it popping up a lot too. How are they when you get to the seeds? Does the heat overpower the taste? Bear in mind I was out munching on my tabascos that just ripened.

same here!