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This problem is as old as the internet, I'm pretty sure.  Certainly it was in full swing when I got my first UUCP hookup in 1986 or so.   To me it's best explained by the comic below (warning: strong language): http://www.penny-arcade.com/comic/2004/03/19   -NT

  I thought Judy wouldn't even try to ship pods to CA?  It's pretty clear that it would be forbidden by the state ag folks.  Same thing happens if you try to drive into the state with fresh produce in your car---it gets confiscated.  It's been that way as long as I can remember, certainly since...

  I love the Congo Trinidad too, but I agree with others that it tastes nothing like a cayenne.  Excellent general-purpose kitchen pepper though.   I've been on sort of the same quest for a cayenne that combined decent heat with good flavor.  My current winner is Maule's Red Hot, but it's not as...

I have no idea what's in star-san, but since you have a boiling water bath going anyway, I think it's easiest just to use it for the initial sterilization anyway.   The answer to question 2 is DEFINITELY YES; the BWB after packing is safety-critical.  You may want to get hold of the USDA Blue...

I'm not sure how different the CARDI strain is from the just-plain-yellow-scorpion, but I've had fantastic luck cooking with the latter this year.  I bought a plant on a whim, thinking it was basically going to be just a decoration that was too hot to cook "normal" food with.  Nope---it's very...

It looks like some the bottom-row packets are Feher Ozon, and the bottom left might be a hotter version ("csipos" and "edes" mean "spicy" and "sweet" respectively, sez Wikitionary).  They've produced like mad things for me this season, in a Mediterranean climate not totally dissimilar to South...

Very nice.  Good job letting the jalapeños go to red; I think they're much tastier that way.   Those are some happy-looking pods.   -NT

Hmm, it could be "suntan"-induced, but this is the only plant showing it other than the Thai hots, and it's doing it consistently.  So maybe it's just a pepper prone to showing that sun darkening easily.   I'm thinking it might be Inca Lost, but I can't find a lot of pictures to compare to.  ...

I think this was a "grab bag" seed from Peppermania.  It keys out as _annuum_ (plain flowers, one pod per node, no pubescence to speak of), but I can't match it to anything in Beth's latest posted catalog.  Pods are thin-walled and pretty hot for the species.  They grow semi-upright, mostly, and...

I had the pleasure of seeing Doc Watson live once, when he toured with David Grisman in the mid-90s.  It was one of the most memorable performances I've been to, which is saying a lot; that guy really knew how to command an audience's attention (in addition to being a completely superhuman...

The thing is, that 2M+ Moruga is already more than 12% capsaicin by weight (excluding water), right?  Obviously there has to be a point at which there isn't enough other stuff to actually build a pod around all those capsaicin molecules.   I guess the ultimate pepper would be thin-walled...

I love the Reaperlets!  Generally I have no practical use for the supers, but in a tiny size I think they'd be a lot more useful in a kitchen that doesn't double as a hazmat lab.   -NT

See, *this* is how you know someone belongs at THP.  "There are tanks in the streets, the building next door was firebombed, we're dodging sniper fire, and the military expects it to get worse, but the REALLY bad thing is my plants are stunted!" :-)   I don't mean to make light of the serious...

That's a pretty cayenne.  Somehow I saw it as the smile of a smiley face---you need a couple of chiltepins and a Congo or something for the nose! :-)  No scale---is it the thin or thick kind?   My limited experience is that they're pretty stable once red.  For fresh use I pull them when I need...

There's no single right answer, of course, but lately I've gone in big for the various yellow ajis: aji limon, aji pineapple, Guyana, aji amarillo.  None of them are all that hot, but their flavor works and plays well with my palate, and they deliver just the right amount of heat for a lot of...

I made a version of this tonight, with the garlic and with more lime juice, so it was more of a dipping sauce than the thick salsa shown above.  I used a Congo Trinidad for the heat, but unfortunately it had taken some sun damage and wasn't very hot.  (Here it is showing off its camouflage:)  ...

Somehow I'd completely missed this thread until now.  Here are a couple of mine from summer.   This character seems to have wandered out of some film noir to protect my garden:   And here's something a little different, an old-school darkroom print from 8x10 inch film of a swallowtail...

Green mangos can be shredded with a cheese grater.  (Ripe ones will turn into a mushy mess.)   -NT

In my understanding "red habanero" is a more generic term for any pepper of the habanero type that's red.  The Red Savina is a very specific cultivar (it's PVP in the States, I believe).   I'm not sure how different the Red Savina really is from other Caribbean red habanero types (Congo...

I've been raising them this year and I agree with everything Nigel said.  They're more delicate than chickens (they are very fiddly about temperature as babies, for one thing) but quieter and less space-intensive.  Don't forget rats as a potential predator---we've had some adults that were...