In my opinion ?
You can do no better than getting your seeds from the Jooooders over at Pepperlover.com
Great prices, REAL nice variety and dedication to the 7 pot cultivars (I would have said varieties but I already used that one).
TOPS on service.
Seeds for me have ALWAYS been EXACTLY what I ordered. couple bonus seeds but 100% or CLOSE to 100% germination for me.
remember some Chinense can take 70 to 90 days to germinate, so - never throw them out, give them time, but I usually get germination in first 14 days.
What more can I say ? Than I've had the greatest customer satisfaction with pepperlover.com
I don't think Judy realizes it- but in MY humble opinion ? She's #1 in the world. I don't think there will be a single negative remark in all 400 replies to this thread.
Judy runs a family driven operation from what I can tell, that really makes me feel good because it's a wonderful model.
Keep an eye out for her specials, while I am quite content with what I buy from her on pods ? I am ALWAYS seeing her in the classifieds section giving things away to people who want to try new things or participate in some fun challenges/games. I think the last one was simply guess what the pod is - and bammo - she sends it out to you.
Trying to avoid hierarchy here ? So, even though I'd say Judy is #1 ? I'll say- with the Jooooders it's simply as GOOD AS IT GETS.
Hmm- it's almost time to order again, it's winter here soon ! THIS year, i'm going to start in December !
meinchoh said:
I'm saving up my pennies, Judy! Another week and I'll be ordering from you...I'll have to arm myself with a dehydrator by then
Meinchoh - may I suggest higher temps than a dehydrator ?
Some people say higher temps take away the capsaicin, I disagree.
I asked Jim Duffy and he said he did 185 if I recall, to kill all bacteria etc. Me ? I go Two Fitty - for about 4 to 6 hours. Even my yellow morugas come out quite dark ? not burnt - just dark.
Guaranteed safe - and ? super light as in crunch. What I find that's neat is - the heat isn't there instantly, but boy oh boy does it show up PLUS a slight smokey flavor because of the heat.
I ALSO suggest spending $19.95 on a tiny toaster over than CAN go down to 175 if you want, and put it OUTSIDE heh...
The smell !
Just dedicate that oven to peppers.
Anyway that's where I'm at - I ALSO now soak my peppers after removing seeds in a heavy salt mash with a few drops of grapefruit seed extract (kills all ecoli - many bacteria- health food stores have it - never ever do straight or apply to skin). My peppers come out all white crusty looking ? but they will keep for years, and in the case of Judy's brown morugas ? it may just BE years before I finish them all
TASTY though, I just grab a single pod ? press lightly with a spoon or fork ? and BAM - instant 50 tiny specs on the side of the plate usually far more than I can handle.
You can't smash on contact with dehyrdating... Only if you take the heat up to above 200... 300 is too high... You will blacken them, TASTY - STILL hot - but starts to take them away from their true nature.
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