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You can get all kinds of seedlings from here:   https://www.rakuten.co.jp/cayenne/   I buy six or seven ghosts, habs, and exotics every spring. 

I have a lot of 100% granulated garlic (Kirkland brand), which I bought for my BBQ rubs. Does anyone use this to replace fresh garlic in hot sauce recipes? Is there are significant difference in taste?

Looks great. Is it a fermented sauce? Did you get the PH down so low with just the lime juice? Did you mix everything together and then bottle, or did you cook it first?

  Two reason why I like heathotsauce are: 1) They have a decent selection with adequate descriptions of each product (and will respond to emails soliciting advice), and 2) Flat-rate shipping (it does goes up with bigger orders but it is very transparent unlike some other shops where you don't...

  Thanks for the links! I've bookmarked all three.

Thanks for the link! Puckerbutt sure does have a lot listed. The prices for some of the ones I've bought online before are better too.   I like the two shops I mentioned because they are small businesses owned by true hot sauce aficionados. I'll try Puckerbutt out in the future. 

Can anyone recommend any online shops that offer hot sauces from different companies? I know about, and have ordered from, heatonist and heathotsauce. Both are fine, but there are some sauces that neither of these shops offer that I would like to try. I like to buy four or five bottles at a time...

Thanks for the replies. It never occurred to me that plants in the ground might take longer. I'd rather have a lower yield of ripe peppers than a bountiful yield of unripe peppers! 

I'm new to growing and recently found out about "early season" and "late season" chili peppers. I seem to have grown "late season" peppers this year (Bhutlah, Jolokia, Scorpions). They are still green and the first frost is right around the corner. The outside growing season is quite short where...

Thanks for the reply. It didn't occur to me that I could treat my green, unripe peppers like green jalapenos. I'll ferment half of my "harvest" like you suggest, and will try a non-fermented green jalapeno sauce recipe with the rest. Thanks again.

I had a lousy growing season this year (inexperience + more rain than usual + lower summer temperatures than usual). I have around 50 green (unripe) Chocolate Bhutlah, Moruga Scorpions, and Bhut Jolokias. Have another 100 or so green Bird's Eye peppers. The first frost is right around the...

  Thanks for looking into it! I've seen that site before and one of the pictures in my original post was from a page where he was selling Ougon seedlings (not any more). He sells Ougon powder labeled as "Gold Pepper."    http://item.rakuten.co.jp/cayenne/010-209/   And I tried and tried to find...

  Thanks for the reply, AaronTT.   I haven't actually grown an Ougon yet, but I think I will try it out this summer. When trying to find a picture of the Ougon flower, I came across a website that claims that the Ougon is actually two different peppers and that Golden Cayenne is an entirely...

Thanks for the welcome messages and for the replies. Unfortunately, I can't find any pictures of its flower.   I looked up "Golden Cayenne" and they certainly look similar. According to seedaholic, Golden Cayenne "was first documented in 1493 and brought from Chile to Portugal." Japan traded...

Hi there. Long time lurker, first time poster.   I live in Japan and grow a couple of pepper plants every summer as a hobby. I am interested in growing what is supposed to be the hottest Japanese pepper and am looking for more information on it in English. The pepper is called 黄金 and is...