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Yes, I understand that completely. I'm not here to beg seeds. I was asking for advice and where to buy. I have some local farms here in S.W. UK. However, all I am seeing is either red or yellow Scotch Bonnet seeds. I could go with that but am looking, as I always do, for something nice not...

Thanks. Now I want P. Dreadie seeds. Need to search them out. No luck on Amazon.

Thank you. Prefer to take advice. Seen people not getting what they thought.

Hi, As per title. Looking for flavour this year. Last year was the mental hotties. Enough! What and where to get the seeds is the question?

Good news then. Thanks.

I've pruned back some plants like Maruga Scorpion, Orange Habanero and Dorset Naga. Brought them into my very well Sun lit and heated kitchen. They have been in a week and I have new growth sprouting from what were dormant nodes near the bottom of the plants. I was expecting them to "hibernate"...

I should say that as the crab apples are finished, I have substituted Spanish tomatoes,cooking apples and lime juice. In middle of first batch right now. I find it mellows if left over night. It will not be a clear ruby colour but it is tasting pretty good right now.

Hey, very tart/bitter and hard. I did not think they could be used for anything at all. But I Googled as we do these days and found that simple recipe. From what I read, the crabapples are only there to add enough Pectin to set the jam. But they turn the jam a lovely red colour and give a nice...

This turned out very popular locally and I'm now out of crab apples. Difficult to give weights or measures and chilli it up to taste. Sometimes less more. Simply put it's like this. Cider vinegar Crab apples Preserving sugar(white). I used Orange Habanero chilli fresh. Fruity taste. All in but...

Also the name of a kitchen/restaurant on wheels he travelled the UK in.

Send you the recipe. It's a Jamie Oliver. Involves a chicken and some booze.

The Cock in Cider. Somerset, England.

Can I just say, it depends on the friends you are with and atmosphere you are in. You can have a great night in the worst Pub in London if you are with friends. There is the answer to the question.

I grew some Heinz sauce tomatoes 3402 I think they are called. Got a very large crop.  Removed seeds. Put them under a medium grill until black on top with garlic cloves, mixed box peppers and Basil also. I have then simmered them down with brown sugar, Worcestershire sauce, Balsamic vinegar and...

Yes, always experience is worth listening to. I'm going to get something going this weekend. As I am typing the oven behind me is drying a mixture of Nagas, Scorpions and lesser hot varieties. When they are dry and toasted, I'm grinding to powder. When you say "moisture", do you mean water? I am...

Oh, ok, sorry.

Got 6 gallons fermenting. Never done it before. Also took Tomatoe, garlic, Burnt peppers and Moruga Scorpion with Cider and Worcestshire sauce and Basil and Oyster Sauce to my local Pub. 4 out of 4 tasters want a jar. Just for fun. Nice to know when things go right.

Sounds very sensible. Why complicate matters? Got peppers drying in oven right now. Just touched my nose......oops. Thanks.