http://www.ecoseeds.com/Pepper.worlds.hottest.html

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Wild Desert Tepin Pepper
the World's Hottest Spice!
(Pronounced "Tay-PEEN") -- Get a free sample of the Tepin pepper flakes, below.

Copyright © 2005, 2006, 2008-2012 by Craig and Sue Dremann, co-owners
Redwood City Seed Company, Box 361, Redwood City, California 94064 - (650) 325-7333.
COPYRIGHT NOTICE at bottom of page, covers the photos and text on this site.

Click here for SUE DREMANN's favorite TEPIN PEPPER RECIPES

Click here for PEPPER GROWING TIPS

Method for testing pepper heat at home

The first year, plants require 120 days for green fruit and 200 days from the setting out of plants to mature red ripe fruit, so they are best grown in containers year-round and brought indoors overwinter in areas that have frost. The second year, when plants are put outdoors the next spring, they start flowering quickly, and start producing fruit from July to October.

Plants can live for 35-50 years if protected from frost in winter, if the minimum winter temperature is kept above 60 degrees F.

In Florida, Hawaii, southern Texas, southern NM and southern Arizona, and coastal California, the plants will grow as perennial bushes outside year-round, if protected with a cardboard box over them, if night temperatures ever dip into the 30s.

All the peppers in the world are perennials and can live for years to decades , when protected from cold, and only die when hit by frost.

Tepin plants grow into round perennial bushes. Being a wild plant, seeds can take 3-5 weeks to germinate at 80-85°F daytime soil temperatures. The total germination rate from our tepin seeds is between 80% and 90% , and there are 100 seeds in a packet.

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THE WORLD'S HOTTEST PEPPER PODS, the dried Wild Desert Tepin --- actual size!
Whole pods Dried flakes

Dremann's Hotness Scale for the tiny Wild Desert Tepin=20,000-64,000
This pepper is several times hotter than any other pepper.
Grow the Tepin and the Bhut Jolokia together in your garden and have a contest!

SOME OF OUR OTHER VERY HOT PEPPERS:

Hot pepper seed germination tips: Always start seeds in a potting soil that is made out of forest products, and do not use peat , peat pots or peat pellets. There is more information, plus photos of the results of tests at www.ecoseeds.com/pepper.growing.tips.html.

---BHUT JOLOKIA or Ghost Pepper, Craig's wrinkled strain™ (Pronounced BOOT Joe-LOH-key-ah) (Capsicum chinense) Also called the Naga Jolokia. Has been listed as the hottest pepper in the Guinness Book of World's Records. One of the largest fruit of the habanero or Scotch Bonnet group, and a unique shape for a habanero-type, from India but originated somewhere in the Americas, probably South America or the Caribbean.

PLEASE NOTE: Seeds absolutely need a minimum of 15-20 days of 80-85 degree F. daytime soil temperature to germinate. Soil temps. are usually different than air temps., so you absolutely must have a soil thermometer in the soil, to check that you are actually getting that 80-85 degree F. daytime soil temperature. A $12 Taylor indoor-outdoor thermometer with a wire, and putting the outdoor sensor in the soil, will give you the soil. temp. within 0.1 degree.

Planting California poppies or Meadowfoam flowers around or near by the Bhut Jolokia plants in the garden, helps draw in native pollinators, and helps stop blossom drop and can help improve fruit set.

Calcium provided by bone meal is absolutely essential for growing the Bhut Jolokias and any other Habaneros or Scotch Bonnets. A hand full needs to be added to the hole where each seedling is planting out into the garden, and then once a month sprinkled around the base of each plant during the growing season, and watered in until you cannot see the bone meal on the surface.

Adding liquid fish fertilizer once a month is critical, at the rate of one cup mixed into a gallon watering can, and applying to the roots of each plant, which help you achieve those Christmas-tree sized, six foot tall plants with 1,000 fruit per plant.

Bhut Jolokia is very hot for a large-fruited pepper, with a very thin skin, which makes it easy to dry.

However, the Bhut Jolokia is still extremely variable in its selection for uniformity, and the material from India produces plants that vary as to plant size, as to fruit size, varies in fruit production, and has a very wide range of heat levels per plant.

There are several strains of seed of the Bhut Jolokia from many other sources, with a very wide range in their heat levels, and we measured the fresh fruit from 7,143 to 25,000 and the heat level for the dried fruit can be as high as HS: 60,000.

Our seed is selected from the biggest fruit from the most productive plants, and germinates faster and better than other strains. Germination 11/2011 79%. PACKET (35 seeds) $10

---BHUT JOLOKIA or Ghost Pepper, Craig's smooth strain™. The Bhut Jolokia also produces a smooth fruit type, that you can see in the pictures below, or at http://en.wikipedia.org/wiki/Bhut_Jolokia. The plants has more sturdy stems, and can yield as much as three times as much as the wrinkled fruit strain does.

A Kentucky greenhouse hydroponic pepper-growing family sent us pictures of their 2010 fresh Bhut smooth fruit harvests: When planted in 5 gallon pine bark bags with calcium nitrate added to the nutrient solution, plants grew by the end of the year to 3 feet across and 6 feet tall, producing 1,000 peppers on each plant. The weight of the fruit was threatening to break off branches. Photos copyright © 2010 by Gerald Locker, used with permission.

Those peppers sold for retail for $3 each and wholesale for 50 cents each, making the Bhut one of the most valuable legal agricultural products you can grow, and at 100 fruit per pound, the value was from $50-300 per pound. Germination 11/2011 60%. (HS: up to 35,000 d) PACKET (35 seeds) $10

Dried pod of Craig's Bhut Jolokia Rough Cross.

---BHUT JOLOKIA or Ghost Pepper Craig's Rough Cross. The red rough Bhut Jolokia crossed with habanero and selected for more consistent heat levels, producing a heat range for the dried fruit HS 26,667-60,000. Fruit oval to long 0.5 to one inch across, and ranges from 1.5-3 inches long. PACKET (35 seeds) $10

Chocolate Habanero

---Chocolate Habanero or Chocolate Congo. (C. chinense) One of hottest of the large-fruited habanero types, and the favorite pepper in the Caribbean to make barbecue sauces and marinades, with a unique rich flavor unduplicated by any other pepper. Can be dried and smoked like the Chipotle, to produce an exquisite flavored sauce. Beautiful chocolate brown, 2 inches long. Low germination, only 30% (HS: 6,000 f). PKT. (100 seeds) $2.50

Habanero Craig's Orange 3X Hot , loaded with hot, hot, hot fruit.

---Habanero Craig's Orange Triple Hot™. (C. chinense) Square shaped fruit 2" long, turning orange with an unusual apricot flavor and scent when ripe. Plants 3 feet tall and 4 feet across, very prolific about 50-100 fruit per plant. Loved for its unique fruity flavor and juicy, crunchy fruit. This selection is three times as hot as the regular orange Habanero variety that you buy in the grocery stores. (HS: 15,384 f) PKT. (100 seeds) $5

---Habanero Mustard (C. chinense) Plants 4 feet tall and 3 feet across. Extremely hot fruit 1.5-2 inches long and 1 inch across, very wrinkled, orange when ripe. One of the world's hottest peppers. People are surprised when the grow and try this pepper for the first time. (HS: 23,076 f) PKT. (100 seeds) $5

---Habanero Gold Bullet® -- 2x hotter than the Bhut Jolokia-- available summer 2012.

The amazing abundance of the White Bullet® Habanero, on a single plant!

---Habanero White Bullet ® (C. chinense) The earliest maturing and most productive habanero, with white fruit turning light golden, 1/2" wide and 1" long. "Dare to bite the bullet"™ -- the fruits are 3x hotter than most other habaneros, and 2x as hot as the chocolate! If you can successfully grow the orange habanero or the red scotch bonnets in your garden, then wait until you see the staggering yields of the White Bullet®---a single plant can produce over 1,000 fruit weighing a total of five pounds! (HS: 16,000 d). Federally registered trademark, not shipped outside of the USA. PKT. (100 seeds) $5

Hawaiian Volcano™ life sized

---Hawaiian Volcano ™ (C. annuum) Wild forest pepper only 0.8" long and 0.2" across, from Hawaii growing into a tree 10-20 feet tall, but usually only 6-7 feet tall and 4 feet wide, bears heavily if fertilized frequently. Used to make "chili pepper water" -- fresh fruit are put in a shaker bottle with vinegar, water and salt, and the water shaken into dishes, and replaced as used, to resoak with the peppers, like how Tabascos are used in the South.Hawaiian Volcano™ is a trademark of the Redwood City Seed Company. (HS: 7,600 d) PKT. (35 seeds) $5

--Klinger's Florida Grove Pepper™ (C. annuum) There are several types of peppers that used to grow wild in the orange groves in Florida, spread by birds, and this is the largest fruited strain. The other advantage is pepper is completely resistant to soil nematodes, which cause problems for any pepper growing in Florida, and should be useful as breeding stock to make other pepper resistant. Roots are frost-resistant, down to the 20s, and will regrow from the roots when weather warms. Plants wide spreading, to 6 feet across, and 3-4 feet tall, producing Ghost-pepper shaped very thin skin fruit 2-3 inches across and 0.7-0.8" across. Named after the nursery owner in Longwood Florida who brought this valuable variety to our attention. (HS: 3,000-7,143 d) --Packet (35 seeds) $5

--Naga Morich (C. chinense) Another pepper from India with a wide range in its heat level, from HS: 8,000-14,285 for the fresh fruit, and up to 25,000 when dried. Our strain is the hottest one, and the heat is so concentrated, that just cutting this pepper open when fresh can be dangerous if you are not wearing rubber gloves and a mask. The extreme heat level of our strain also makes it dangerous, for you or anyone else to eat it raw, and we suggest making it into a sauce or salsa to make it safe to use without hurting yourself or others. (HS: 14,285 f, 25,000 d) PKT. (35 seeds) $10.

Pequin dried flakes, one of the world's hottest peppers.

---Pequin or Prin-key-new (C. frutescens) One of the top-10 hottest peppers, originally from the Americas and now grown in Thailand where it is known as the Prin-key-new. This tiny pepper, only 1/4 inch long, really packs a punch, and the dried flakes are usually smoked like Chipotle, so add a very distinctive flavor to dishes. (HS: 20,000). PKT. (100 seeds) $5

---Dried Pequin flakes. Lightly smoked like chipotle. Sample (about one gram) $1, One ounce.$10, Two oz. $18, 4 OZ. $30, 1/2 pound $50, One pound $90, price includes shipping to USA and Canada.

---Sadabahar (C. annuum) Probably the hottest pepper of the fast-maturing annuum group, from India, with fruit 0.3" wide and 2.5-3 inches long. Grow a pepper that will knock your socks off, in half the time that it takes to grow the Bhut, or any habaneros or Scotch bonnets. (HS: 60,000 dried). PKT. (100 seeds) $5

--Scotch Bonnet Fatali, life size (C. chinense)
Plants with big leaves, 2.5 feet tall and 3 feet across, large peppers 3 inches long and 1 inch across, turns yellow to orange when ripe, extremely hot fruit, among the world's hottest. Fruit has the ability to keep fresh for several weeks. Produces well in northern climates, and still keeps its heat. (HS: 17,582 f). PKT (100 seeds) $5

--Scotch Bonnet Nelson's Jamaican Yellow™- (C. chinense) Good size and the real-McCoy for the original Jamaican strain that has been lost by the Jamaican island growers, but still has a lot of variation in shapes and heat levels. Image above shows the ideal shape. Found in the market in Maryland by a commercial grower named Nelson. (Up to HS 35,000 f) -Packet (35 seeds) $5

--Trinidad Scorpion Red, Craig's strain™. (C. chinense). Unique pepper pods shape. This pepper has the potential, once the heat level of this strain is stabilized, to be a future permanent Guinness World Record holder. This pepper, when fresh, is so hot that it is extremely dangerous, and we recommend that you wear chemical resistant gloves and a fume mask (like a 3M model 6247 from an Ace Hardware store) to protect yourself when handling either the fresh or dried fruit, and only work with it outside.

Best to make the pepper into a sauce, rather than dried flakes or a powder, or even as a dried whole pepper, because the liquid of the sauce will help keep the pepper from atomizing in the air.

Please, never, ever offer this pepper to someone who is not aware of its extreme heat level, because the results could be life threatening. People have asked me if this warning is just advertising hype, but I am very serious about this pepper, so be very careful.The purchase of this seeds means that the buyer is aware of these risks, and takes full responsibility. Like the Ghost peppers, there is a layer of almost pure capscaisin on the inner walls of this pepper. Use a tootpick and scrape the inside of this pepper and get a little bit at the end of the tootpick, and see if that doesn't knock your socks off. Up to HS: 100,000 dried. Germination 11/2011 90%. LIMIT 10 packets per customer. PACKET (25 seeds) $25.

--Zimbabwe Bird fruit, life size (C. annuum) Ornamental round-shaped plant only 8-12" tall and 1-2 feet across. Plants very prolific, looking a like a lawn of fruit. Pods are upright, triangular, 3/4" long and 1/4" across. One of the world's hottest peppers, a bird pepper from Africa, and very rare. (HS: 19,500 f) PKT. (100 seeds) $5.

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