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transport can be expensive in UK.  I remember during Euro 96 it was cheaper to fly from North East UK to Amsterdam then fly in to London than it was to get a train from the North East direct to London!

Has anyone built/used a brick smoker before?  Would you recommend building your own or buying a steel one off the shelf?

http://www.bottlecompanysouth.co.uk/product.aspx?id=803&cat=1

Looks good to me

if you have frozen seed, why not sow them and find out. You have nothing to lose.

Does anyone know the approximate PH of Soy sauce? I'm thinking of trying to make a sauce with a Soy base, but I don't have a ph meter.

Hi, I just saw the pictures on your Kickstarter page. If you use a little more heat on your shrink caps, those bubbles will disappear and look A LOT more professional,

No problems, though no customs forms to US from Europe, maybe from US to here though, but there is no restrictions sending seed to EU

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I have Numex Suave Orange. Happy to send, though I'm in Europe Just checked, I only have 11 seeds, but you are welcome to them.

That is what I was thinking, lol

That is an impressive list! I guess these are for seed stock for your website? I wouldn't fancy isolating that lot :shocked:

hard to tell from the picture, but the only way to tell for sure is to wait for a few more days and see if it develops leaves

I'd say Fatalli too. They also look like yellow Devil's tongue.

I have 6 or more types of your seeds growing this year, but none of the above and they are only 3 weeks at the moment Joe .

I'm looking at producing some different seasonings and have been looking for some natural, non chemical anti-caking agents that can be added to a product which can still be classed as a natural product. Can anyone give me some suggestions please?

Life is too short to drink light beer :)

@ 915River. I have a place in Slovenia and on many of the chilli seed packets sold there they just say Feferoni, no variety name.

No, I have another 7 kilos to dry, to I will try that with the next batch.

Our commercial fan oven goes down to, and is currently set at 125, (or 50 degrees where I am). But it has taken 24 hours so far and 3 kg of supers still aren't 100% dry.