What happens if you screw up handling the super hots? I don't think the capsaicin can do permanent damage? Only temporary pain... but feel free to correct me if I am wrong.
I recommend Johnny's Selected Seeds for seeds in general, I have never grown super hots.
-
HoneyBerry
- Greener Thumb
- Posts: 1216
- Joined: Sat Jul 18, 2015 1:10 pm
- Location: Zone 8A Western Washington State
A new supplier that I am going with this year is:
https://www.chiliplants.com
They have over 500 varieties of peppers, both seeds and live plants and tout themselves as "The Worlds Largest Selection of Chile and Sweet Pepper Plants"
Hmmm.... (I'm leafing through their paper catalog) on the back it states:
500 Varieties of Chile and Sweet peppers, 186 Tomatoes & 65 Eggplants
50+ Tomato seeds, and 120+ Pepper Seeds
~They were recommended by the guy on YOUTUBE who does the "Grow Your Greens" videos
PS: I just checked all the links I have showed you, and YES! Chiliplants.com has a BHUT JOLOKIA that looks like an extra long red habanero. Was this what you were looking for?
Now, for herbs and rare medicinal and related plants there is a place in Oregon that has helped me a number of times.
The owner, "Richo" Cech travels the world looking for special plants and seeds of all sorts. here is that one:
https://www.horizonherbs.com
Also - for specialty ASIAN plants and vegetables such as Pak Choi, Malabar Spinach (both green and red), Snow Peas, and even RICE! I highly recommend Kitazawa Seed Company
https://www.kitazawaseed.com
*Kitazawa Seeds are proud of their traditional "Dento Yasai" heirloom quality varieties for traditional oriental produce, and rightfully so.
I believe that none of these will dissappoint
https://www.chiliplants.com
They have over 500 varieties of peppers, both seeds and live plants and tout themselves as "The Worlds Largest Selection of Chile and Sweet Pepper Plants"
Hmmm.... (I'm leafing through their paper catalog) on the back it states:
500 Varieties of Chile and Sweet peppers, 186 Tomatoes & 65 Eggplants
50+ Tomato seeds, and 120+ Pepper Seeds
~They were recommended by the guy on YOUTUBE who does the "Grow Your Greens" videos
PS: I just checked all the links I have showed you, and YES! Chiliplants.com has a BHUT JOLOKIA that looks like an extra long red habanero. Was this what you were looking for?
Now, for herbs and rare medicinal and related plants there is a place in Oregon that has helped me a number of times.
The owner, "Richo" Cech travels the world looking for special plants and seeds of all sorts. here is that one:
https://www.horizonherbs.com
Also - for specialty ASIAN plants and vegetables such as Pak Choi, Malabar Spinach (both green and red), Snow Peas, and even RICE! I highly recommend Kitazawa Seed Company
https://www.kitazawaseed.com
*Kitazawa Seeds are proud of their traditional "Dento Yasai" heirloom quality varieties for traditional oriental produce, and rightfully so.
I believe that none of these will dissappoint
You are in Okinawa, that is further south and most Okinawans don't really like being called Japanese. They like to keep their cultural identity. You may need to hunt a few places to find one that ships overseas. Australia is nearby but the companies I looked up there restrict their sales to Australia. If you don't have import restrictions maybe you can have someone you know mail the seeds to you if they don't have export restrictions. The only other way I can think of is to try to network with other people in the area and see if someone locally has seeds. You can try a personal ad. You are actually sub tropical, frost free so you should be able to grow peppers year round. You get more rain so you may have to use more fungicides because of the humidity.
It IS possible to "BACK CHANNEL" yes, but by doing so you are going around species protection in the local area - and you really ought to beware of that.
But PEPPER seeds can only be spread by deliberate planting - so I would think no harm might be done. They are not "AERIALLY" distributed by the plants, nor do they propagate by roots. The seeds are quite heavy and only fall from pepper pods
I should think you would be quite safe about that, and no harm come of it.
If possible, it may be wise to check into the local regulations and import restrictions.
*Do that online
But PEPPER seeds can only be spread by deliberate planting - so I would think no harm might be done. They are not "AERIALLY" distributed by the plants, nor do they propagate by roots. The seeds are quite heavy and only fall from pepper pods
I should think you would be quite safe about that, and no harm come of it.
If possible, it may be wise to check into the local regulations and import restrictions.
*Do that online
Thanks all!
I realize the thread is almost a year old, but I lost the link and couldn't remember the name of the forum. After a recent fight with my ignorance, (overwatering. Thanks imafan for your insight) I finally put my effort into the grueling task of going through all of my email to find the link.
As for customs and shipping seeds. I've looked a bit more into it, and anything that comes over is inspected by customs. Even through the American postal system by proxy on the military base, there is still nothing that could get through if the Japanese government wanted to restrict it.
I do leave my plants outside, even right now because as was mentioned, it is a sub-tropical island.
@imafan. I was pretty impressed with your knowledge of Okinawa. Have you been here before?
I realize the thread is almost a year old, but I lost the link and couldn't remember the name of the forum. After a recent fight with my ignorance, (overwatering. Thanks imafan for your insight) I finally put my effort into the grueling task of going through all of my email to find the link.
As for customs and shipping seeds. I've looked a bit more into it, and anything that comes over is inspected by customs. Even through the American postal system by proxy on the military base, there is still nothing that could get through if the Japanese government wanted to restrict it.
I do leave my plants outside, even right now because as was mentioned, it is a sub-tropical island.
@imafan. I was pretty impressed with your knowledge of Okinawa. Have you been here before?
I've done that with tomatoes before. I ended up getting some heirlooms this year, so no need.
The problem for me with doing it that way is I was looking for the super hots. They don't have them at the stores around here.
I ended up finding a reliable supplier, so I should have some growing pretty soon.
The problem for me with doing it that way is I was looking for the super hots. They don't have them at the stores around here.
I ended up finding a reliable supplier, so I should have some growing pretty soon.
-
pepperhead212
- Super Green Thumb
- Posts: 2882
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
I've been making my own hot sauces for years now and I do give a good bit of it away to folks that like such things. I've used Ghost Peppers, Trinidad Scorpion Butch T's, Habaneros, and for milder pepper sauce, I use a mix of jalapeno, cayenne and some others in the 100K Scoville heat range.
I make this stuff in my home kitchen and use my blender and a stainless steel pot to process the sauce when it comes out of the blender and cook it down to make sure all the seasonings are well blended before putting it up.
The only time I use latex gloves is when cutting up the hot peppers for pepper jelly as I remove the seeds and pith then mince them, along with red, green and yellow bell peppers.
However, for my hot sauces, all I remove from the pepper is a bit of the stem end and process the whole peppers with some onion, garlic, lemon juice, salt and vinegar. This is pureed in my blender until it is liquefied and pretty free flowing when poured in the stainless pot to cook it down for about 20 minutes at a low boil before placing= it in jars and then put in a boiling water bath.
I probably make between 3-4 gallons of sauces in the summer months when my peppers are going crazy.
I make this stuff in my home kitchen and use my blender and a stainless steel pot to process the sauce when it comes out of the blender and cook it down to make sure all the seasonings are well blended before putting it up.
The only time I use latex gloves is when cutting up the hot peppers for pepper jelly as I remove the seeds and pith then mince them, along with red, green and yellow bell peppers.
However, for my hot sauces, all I remove from the pepper is a bit of the stem end and process the whole peppers with some onion, garlic, lemon juice, salt and vinegar. This is pureed in my blender until it is liquefied and pretty free flowing when poured in the stainless pot to cook it down for about 20 minutes at a low boil before placing= it in jars and then put in a boiling water bath.
I probably make between 3-4 gallons of sauces in the summer months when my peppers are going crazy.
-
rainbowgardener
- Super Green Thumb
- Posts: 25279
- Joined: Sun Feb 15, 2009 6:04 pm
- Location: TN/GA 7b
I just revisited this thread.
The newer pepper hybrids are not always stable. I have gotten Bhut Jolokia that had no heat. I also talked to some pepperheads I know and said it happens to them too. I have a lot of problems with Jalapenos because of inconsistent heat levels within the same variety and on the same plant even. Over time the peppers should become more stable. At least seeds are easier to come by now and they are not as expensive as they were before.
What I found with the super hots from India was that they needed really warm temperatures for good germination. The ghost peppers germinated much better when the temp was 80 degrees and almost nil when the temperature was in the sixties. Trinidad scorpion was not that fussy and still germinated well in the 70's. Most of my peppers of any kind germinated best when the temperature was between 75-85 and the minimum temperature for germination was around 68 degrees.
Peppers actually do get spread here by birds, but they usually go after the smaller, hotter peppers.
The newer pepper hybrids are not always stable. I have gotten Bhut Jolokia that had no heat. I also talked to some pepperheads I know and said it happens to them too. I have a lot of problems with Jalapenos because of inconsistent heat levels within the same variety and on the same plant even. Over time the peppers should become more stable. At least seeds are easier to come by now and they are not as expensive as they were before.
What I found with the super hots from India was that they needed really warm temperatures for good germination. The ghost peppers germinated much better when the temp was 80 degrees and almost nil when the temperature was in the sixties. Trinidad scorpion was not that fussy and still germinated well in the 70's. Most of my peppers of any kind germinated best when the temperature was between 75-85 and the minimum temperature for germination was around 68 degrees.
Peppers actually do get spread here by birds, but they usually go after the smaller, hotter peppers.
It sounds like a lot, but I probably eat over a gallon of it every year by going through a pint or more a month. The rest I give to folks that love the hot stuff. I have a few lady friends from Texas that have a fondness for Habaneros and they love it. Then there's a lot of fellow Cajun types that seem to favor it over Tabasco, Crystal and other commercially produced sauces.rainbowgardener wrote:and then what do you DO with three or four gallons of pretty hot hot sauce? Do you sell it?
It's always a problem for me with my jellies. I love to make lots of different floral and herbal jellies, but I end up with lots more jars of jelly than I know what to do with!
My pepper jelly is hotter than most because I use habanero and Trinidad Scorpion Butch T peppers in it and I can't make enough of it if I were to give it away to those that want it. Most love it with crackers, Philadelphia Cream Cheese and the jelly as a snack. It is also good to use as a rub when smoking pork and when I make my jelly, I will purposely not use as much Pectin so it doesn't set as firm so it can be used like a rub.
-
dragonthumbs
- Full Member
- Posts: 18
- Joined: Wed Apr 19, 2017 7:41 pm
Have you tried Baker's Creek?
they are very reasonably priced and have pepper seeds that I myself have never seen or heard of before. They are very good and very knowledgeable when it comes to their products and travel the world in search of new seeds. They are also GMO free and try to be as organic as possible.
www.rareseeds.com
give them a try, they got your ghost pepper seeds, caroline reapers and scorpion trinidads
they are very reasonably priced and have pepper seeds that I myself have never seen or heard of before. They are very good and very knowledgeable when it comes to their products and travel the world in search of new seeds. They are also GMO free and try to be as organic as possible.
www.rareseeds.com
give them a try, they got your ghost pepper seeds, caroline reapers and scorpion trinidads