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Nominated for 'Worlds most Influential Pepper Grower' by PepperSeed.com Home of the World Champion HOTTEST PEPPERS including the Ghost Pepper, Butch T Trinidad Scorpion, Moruga Pepper and NEW Worlds
Hottest the Carolina Reaper pepper AKA HP22B Pepper.
TRIED & TRUE
Most of my varieties have been grown for decades. I save the seeds from only the biggest, best and ripest specimens. I hand pick (not by machine) and extract these seeds myself. I proudly pass this quality on to you.
DRYING AND FREEZING TIPS Enjoy your hot peppers any time of the year.
TO DRY: String hot peppers through stem with a sewing needle thread or fishing string. Then hang in a sunny window. That's it. Or easier still, just put hot peppers on a plate in a dry sunny location. Thin skinned varieties dry the best.
TO FREEZE: Real simple. Wash thoroughly and let dry. Cut off stem and leave the seeds in. Freeze in containers or plastic bags. They'll taste "fresh" any time you eat them.
ROAST 'EM AND CRUSH 'EM: Make your own gourmet crushed hot peppers. Preheat oven and broil to 250 degrees. Put dried hot peppers into oven in pan or on tin foil. Roast about 5 minutes or until just starting to darken. Let cool and put in blender. Crush to desired size.
HOW HOT IS HOT? Hot is somewhat subjective, but here's a tip to turn the heat up or down. For maximum hotness, eat the entire pepper with seeds and pulp. This where the most capsaicin is, the ingredient that gives hot peppers their heat. To cool off your peppers, pick before red ripe and remove seeds and pulp.Click here to see my HOT PEPPER HEAT SCALE
EXTEND YOUR SEASON LONGER Most people don't know you can prune pepper plants. About six weeks before the first frost, snip back top branches and flowers. The plant strength will go to existing peppers, not new growth, and remaining peppers will mature faster. Also, just before the first freeze, pull entire plant and hang upside down in a dry, airy location. A garage or basement is ideal. Green peppers will ripen right on the plant. This is a good tip for shorter season gardeners.
WHY DO I GIVE FREE SEEDS?
I truly do love my customers and I appreciate each and every one of you. I wish I could know every one of you personally. This is my small way of showing my gratitude.
I'M DIFFERENT FROM MY COMPETITION
I don't buy my seeds from large wholesalers. I personally pick every pepper and extract the seeds from only the best peppers. This way I can control the soil quality, organic fertilizers, watering and care of each plant 100%
UNTREATED SEEDS
I don't treat my seeds with fungicides or chemicals. I do use a lot of sunshine and plenty of fresh air. Seeds have survived millions of years without being treated. Some competitors' seeds are labeled, "Not fit for human or animal consumption."...Mine are.
LIMITED GARDEN SPACE?
Several of our hot peppers have done extremely well grown in containers. We've had excellent yields from the Bermuda, Pueblo and Thai varieties.
SUPER ABUNDANT CROP When transplanting your plant to the garden, put one teaspoon of sulfur into the hole first. At blossom time, spray the plant and flowers with a mixture of a half quart bottle of water and 2 tablespoons of Epsom salt.
PUT OUT THE FIRE If your mouth is burning when eating hot peppers and you want to cool off, try bread, pasta, potatoes or a banana. Since capsaicin is an oil, it won't mix with water. But any oil absorbing food will help stop the burning.
GERMINATION POINTERS
Hot peppers need to be coaxed through germination and the transplant stage. Keep in mind they all originate from a tropical climate. But once they grab hold in the garden, they become a robust plant. Start indoors and sow 1/4 inch deep, 8 to 12 weeks before the last frost.. Some customers soak seeds in warm water overnight. After planting, keep moist and warm in a sunny location. Good results are also achieved by putting plastic cling wrap over the containers to create a hothouse environment. Remove when seedlings emerge. Whichever method you use, be patient. Finicky varieties can take 4 to 6 weeks.
SURVIVAL OF THE FITTEST
I plant my seeds 2 to 3 per container (or peat pot, 6 unit container, etc.). When they grow to about 2 inches, I snip the smaller, weaker ones with a scissors leaving the most vigorous one to grow.
It's ALL about growing the Best Chili Peppers possible.
My whole website is built about giving you the best information on the Internet about Growing Peppers.
We have pages for all pepper types and Chili pepper varieties. I just added pages just loaded with Chili Pepper pictures.
A Chile Pepper picture is "worth a thousand words".
So please, cruise around our website...browse and enjoy...and let me know what you think.
