OK,
I took a deep breath, and I will zap the dirt, but my challenge still stands, I want to upset certain membranes in their nasty little aphid carcass's without effecting anything else in the vicinity. That would truly be impressive.
Astronuc asked me to give my experience with growing "Bhut Jolokia peppers and getting them to produce peppers in normal pepper season: Region: NE US, from Mid July - Late September.
1. Use peat to start them, early to mid Jan, reason they take 150 - 180 days to grow in climates suitable to New England, your time will be less in mid Atlantic and Southern states
2. Use a decent heat mat, set to about 80% F and place the seeds in peat (soft for roots to take) in a tray with wet paper towels underneath and covered with a clear plastic top or cling wrap. Just cover the seed with a tiny bit of peat, that's it. Take the cover off every few days and make sure the top of the peat is not bone dry, add a little water if needed.
3. They should sprout in 8 to 10 days, I have almost 90% luck with my seeds.
4. Once the sprouts differentiate with two tiny leaves take the cover off, then use a grow light if you have one for an hour or two a day.
5. Once they are hardy enough to transplant, use a potting soil that does not hold a ton of moisture, I use miracle grow (moisture control) or simply add sand and some peat to your mixture. (Important, microwave all transplant soil before you do this or aphid larvae present in the soil will cause you problems)
6. The plants will not produce fruit if you put them next to a foundation with full sun you will cook the roots as well. Above 95% F daily temps.
7. Be patient, it took me two seasons of trying to figure this out.
8. Harden your plants by putting young ones in slight wind for a few hours, until the stems thicken, you will know when you can leave them in full wind.
9. These suckers are perennials so they should, continue to produce I am told for up to ten years.
10. Always handle the peppers with rubber gloves, ask Evo about her experience with habanerio's, the pulp and the seeds are very hot, (these are twice as hot as those) the skin minus pulp is actually kind of sweet, the peppers are not thick and juicy like you find with normal varieties. I got the juice under my fingernails and suffered in pain when I touched my eye, so be warned.
11. Here is a place to order seeds:
http://www.greenhousebusiness.com/bhjoseandpl.html"
Good prices, Warning: do not buy pepper plants from Ted, everyone I bought died due to disease, aphids, just buy seeds. You cannot separate the roots etc from the dirt and the roots themselves appear to be contaminated. Mine grown from scratch were not. His seeds are hot and his is a decent man and worthy of your business.
Here is a general link for your review in case you find a better deal:
http://www.google.com/search?hl=en&...=X&ei=c_fNTJfZNpGqsAPKxNCFDg&ved=0CHYQ1QIoBA"
General Comments:
Everyone's taste and pallet is different, some people used to habanerios may not have a tough time with these peppers, others who never have had a hot pepper in their lives may disassociate themselves from you. If people who are lightweights insist on trying them, slice a pepper open (with gloves on) separate a bit of pulp or a single seed and let them taste it. The hotness takes 5 to 10 minutes to wear off. If you assault your taste senses with 20 to 30 seeds I guarantee you from multiple trials you will be in for some serious chemical discomfort (saying that lightly). You can interfere with the ebb and flow of the hotness with milk, a glass of ice cold water, taking sips every 30 seconds or so till the ten minute period expires. Hopefully you won't first.
Do not let your kids handle or play with them, if they get the juice in their eyes they are in for some serious pain, and you the guilt that goes with it. A good rule of thumb if they do is to wash their hands, then use a nail file and force soap under their nails. Repeat as necessary until you can no longer detect a trace of pepper smell from their fingers.
I consider these peppers, force multipliers, a little goes a long way. They are good in salsa, chili, etc... a challenge to grow, mine are still producing in Oct, having been started in March, so again, plan accordingly. Good luck, be patient and you will have something to talk about when you have friends over.
Rhody...
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