goat pepper is the above not naga.
AlabamaJack said:Petey...mine are not near as nice as yours but here are 24 of them I transplanted today to their new homes for 2009...
POTAWIE said:The nagas are also said to contain some C. frutescens, and I haven't heard confirmation on whether the bhutts or Trinni varieties also contain these genes but I've always said that nowing this would clear up a lot of questions.
According to an article that I have read I think form Harold Zoschke in Germany for the fiery foods and bbq website, Dr Paul Bosland was quoted as saying that the Bhut Jolokia did have some frutescens genes in it. I don't think it was a lot but enough to say that there were some.
PeteyPepper said:How are them Naga's doin?
I have two that have been outdoors now for 2 weeks. This one is a monster...
Gotta cut my grass but with all the rain we've been having...
PeteyPepper said:How long before these things ripen?
AlabamaJack said:it seems like forever Petey...needless to say from my experience, a long time...
I was just reading an article that said the maximum capsaicinoid content in three different varieties of peppers (habanero, deArbol, and Pequin) happened at 45-50 days from fruit set...