I have all of them plus Trinidad Scorpions,Scotch Bonnets and a few other hots/super hots.
My super hots took about 2 weeks to pop up then they grow real slow so far.
They were sprouted in a south facing window around New Years give or take.
Dorsets seem to be the most fragile so far of the super hots.
Red Savinas are growing lots faster.3 times the size of the rest.
Wowza! I admit it, I'm a wimp. My heat tolerance tops out with 'Red Savinas' and similar habs. Michael sent me a 'Naga Morich' and the only flavor I could taste was "pain."
Check out the thumbnail photo at the top of my article today to see the difference bottom heat can make on germinating peppers. It used to take me that long just to get those seeds to sprout! http://davesgarden.com/guides/articles/view/556/
I use a heat mat under the seed trays, with a thermostat, --it speeds things up a lot and also improves the germ rate a bunch, --I had Bhut Jolokia in 9 days that were an inch tall, [ not all of them --but some] they will sprout for a coupple of weeks, --they are a little variable in the sprouting times-----Michael Porter
Michaelp...guess my $5 package of Bhut Jolokia seeds is going to turn into a $70 plus or minus investment in a two tray heating pad and thermostat. I needed it anyways. This just pushes me over the edge into buying. What temp do you suggest? Around 85?
I'd suggest 80'F, no more than 82'F. And although I did provide alternatives and links to plans using Christmas rope lights etc. in today's article, I think the "official" seedling heat mats might be your best bet... I got mine from Park's, and they have a combo deal where you save a little by buying the mat and thermostat together. But check the Watchdog, as some folks have reported shipping delays and customer service problems with them lately (mostly with regard to plant orders, though, I think).
Mine came from Parks also, -I like the thermostat temp switch, --as the temp in the greenhouse changes a lot, --I think I cooked some seed before I added that, --in the morning the temp in the greenhouse may be in the 40's, in the afternoon it may top 100 degrees, --if the heat mat was still on, --the seed was getting very hot, --- some of this seed is not very vigorus anyway, and needs all the help it can get. --also be sure not to fertilize until after germination, -I have lost quite a few that way also, and for pepper seed you need well drained seed starting medium, ---- Michael
Critterologist...that was true with my orders with Parks. Three seed and supply orders were fine. Happy with everything. Dinner Plate Dahlias were delayed almost a month. The tubers grew to throw off wonderful blossoms. But the season was a month shortly than it should have been.
Looks like this is turning into a two flat heating mat, a thermostat plus two bio-domes. That looks to be the best deal at Parks right now.
Appreciate your article. I had been thinking for two days if I really needed a heat mat and then if I really needed a thermostat. For the number of pepper and eggplants I'm starting, I do (started 125 tomatoes last year and they did fine with no bottom heat...about 5 days to germination for all the cultivars).
I grew some "trinidad Scorpions", --they were not hot and did not look right either, --I suposedly have some seed on the way to try again, --I don't know what the others realy were but my Jalapinos had more heat than those, --good flavor and productive though, --I may keep them around just to can with a few hot ones to make a nice eating snack, -I like to munch peppers while eating other food, ----I still have some Bishops crown left from a great trade, I like to can and eat those also, -- What else is real hot--I don't believe the promo-jive until I hear from a real grower, --
I wonder if your Trinidad Scorpions were really trinidad perfume since they had no heat or got crossed with something.
did they look like trinidad scorpions?
The only scorpions I've ever eaten were from a friend and they hotter than most hot peppers,at least equal to Red Savinas.
They did not have the tail, --so I am sure they were something else, -they were a little hot and sweet, --when you get things from E-bay or a few "seed suppliers" you are never sure what will turn out, --the Naga Morich, Dorset Naga, Bhut Jolokia, I got were extreemly hot, --but only one seed was vaible,when I got the Naga Morich --but now I have lots, --a little of those goes a long way, --Michael
I do.They have a flavor that milder peppers don't have.
Caution is advised when handling these fireballs.
They can be mixed with other peppers so you get the taste but not all the heat.
They are good for entertainment purposes too.
Especially if you have a sweet or mild pepper that looks like an ultra hot.
Walk into work chewing on a red seasoning pepper (mild to sweet taste) complaining that your trinidads aren't hot this season.
Make sure they see you bite into the pepper your eating.
Hand some sucker the real thing and ask them what they think while you pop another look alike into your mouth whole.
They are great for shutting up that guy who says there isn't such a thing as a pepper hot enough that he can't eat it whole.
Instead of using a dozen other peppers to heat up your hot sauce recipe you only have to wave a Bhut Jolokia over the stuff your making to make it hot.
ROFLMAO on the trick to your co-workers. It reminds me of my son when we first moved to GA from TX. I was growing jalapenos for salsa. DS was 7 and loved to pick and eat them off the plant. He gave one of them to a neighbor kid who ran home crying. The mom was not amused to say the least. He still like it hot. (He's 31 now.) I grow hot ones for him to make curry past for asian cooking. Usually the Thai ones.
I agree, --the flavor is great, and it takes a lot less pepper, --I just made a Quart jar of hot sauce,- vinegar, salt, Bhut Jolokia, --it will last quite a while, --1/2 tsp is all I can stand in my 3 egg omelet, --but it is OHHH, --SO --GOOD
From what I've read the hot sauce producers and peppers growers are trying to find a way to copyright or patent the Bhut Jolokia so they can rake in the bucks when it gets grown commercially here.
Instead of using a ton of other peppers they will be able to use 1/10 th the amount of Bhut Jolokias instead when they make their sauces,salsas etc..
If a grower could get rights to the pepper and seed they could get a royalty whenever someone uses it for anything.
What makes Bhuts so attractive is that it is a big pepper not like other hots like Chiletepin,Pequin etc.
There are too many variations of the Bhut that a patent or copyright isn't going to happen most likely.
i am growing them for the first time this season. in fact, i will start some seeds later today. i like hot peppers but these seem over the top but still i just want to see what happens.
can anyone give me some secret hints on how to grow them. i am not a newbie to growing plants from seeds but if there is anything special i could do to increase my chances. by the way, i live in upstate new york. my last frost date is may 15th but i don't put my stuff out until june 1st. my hot peppers and eggplants are the only ones i keep upstairs in the heated part of my house until it is time to harden them off. my tomatoes i put down in unheated basement after they get their second set of leaves and are about 5 inches tall.
I did notice that they really like bottom heat to germinate although I had some germinate without it. I keep mine very warm pretty much until I am ready to harden off which I do a little later then my maters.
I agree that a heat mat will improve germ rate.
The Dorset Naga and the Naga Morich are just as hot as the Bhut Jolokia.
I have eaten them all, --the Bhut Jolokia is bigger, but not as productive [for me] as the other two mentioned, -- Michael Porter
Just started some Bhut Jolokia seeds in a 7" self-watering container. In the mudroom on a wooden shelf above a cast iron radiator. Checked the temp of the soil this morning and it was 84.6 degrees. Perfect!
Now all I have to do is hope the weather stays below freezing the next week so the heat in a two story Victorian is on as high as it was last night.
somneone sent me a few naga morich seeds but wasn't planning on starting any. now maybe i will. i do not hve a heat mat but i ususally surround the seed trays with plenty of blankets and place near my radiators. it has worked before but this is the first time where the soil needs to be near 90 degrees. will see what happends.
one other thing. do you think the bhut jolokia can surive if i planted them in a 2 gallon container or should i use the 5 gal one??
For a single year program the 2 gal pots worked fine for me, -- after the first year I re-pot them to a bigger pot, --but I still have some 2 years old producing fine in the 2 gal pots, --I just feed them when they start to fade, --Michael
thanks for the info. up north they will only last a year so i think i will plant one in a 2 gallon and one in 5 gallon and see how they do. i am now getting germination on them. i was worried for awhilethere.
I had a hard time with the germ rate of my purchased seed also, --the seed from the peppers I have grown germs much better for me, --I wonder what the sellers harvest program for seed collection is??. good luck to you, --Michael
I've noticed that mostly any seed I grow from my plants seems to sprout faster and grow better than ones I buy.no matter what the variety.
I wait to pick the pods till they start to shrivel if I want the seeds.
Also seeds from fresh pods that aren't dried will sprout in a day or so instead of days to a week or longer as with dried seeds.
I grew some Dorsett Naga in 2007. I bought the seeds from Reimers. 5 of 5 germinated fairly quick. Less than 2 weeks. I am trying Naga Jolokia this year also from Reimers I hope they come up as good. I have had some negative experience with them. They ignored my order for a week before they shipped it . Then said their company had the flu sorry.
The Bhut Jolokia is available from The Chili Pepper Institute at U of New Mexico, they are the ones who brought it into this country, and have some sort of legal right to it,[ they say] --any way --they were good to deal with and the seed was of good quality, --it was $10 for a package, --Michael Porter
Heya, Michael! I was thinking of you just today... that american honeysuckle you wanted a start of is trying to set up its own little empire and needs pruning... I'm going to see if I can root some cuttings for you!
Herbie, maybe that's the problem... I've been trying encouragement, building up their little pepper self-esteems... maybe they need some good old fashioned scolding! I can show them my seed stash, let them know they're not the only peppers that could be taking up the real estate on my light shelf... LOL
i picked up my plants from sequee the other day. she wathed them for me while i attended my sons wedding. i can't begin to tell you how much they have grown in a week. i will be taking new pictures of all my peppers and will post in a day or two.
Critter, nice to hear from you, --hope all is well, --My Peppers and Taro are getting happy now that it is hot here again, [ it was close to 90 deg. here today]--if it roots I would like some Honeysuckle, --thanks, --Michael
thank you. some of the cherry peppers already are gettingflower buds. i do hve one question thugh. usually with my tomato plants once they get their second sets of leaves and i transplant them to a 4 inch pot i usually put them down into the unheated basement under lights and keep them there until its time to go outside. i knowthey grow best at about 60-65 degrees but what should i do with my hot peppers. they don"t like the cold so should i keep them upstairs in the heated part of the house until june 1st when all my plants go outside????
The first few weeks seem to be the most critical, though. I ran out of room for transplanted seedlings on my heat mats last year, so I left half on and moved half off as a test (some of each variety were on and off the mats). The heat didn't seem to make much difference, and after a few weeks I thought that the ones that were off the mats might even be doing a tiny bit better, so I just turned off the heat mats.
Now, my basement is usually 60 degrees or warmer, and by the time I turned off the mats it was probably closer to 70 down there most days or even warmer under the lights.