Re: Pepper seed sources SEED SAVERS EXCHANGE Rural Route 1, Box 239 Decorah, IA 52101 THE PEPPER GAL 10536 119th Ave. North Largo, FL 34643 Horticultural Enterprises P.O. Box 810082 Dallas, Texas 75381-0082 Porter & Son 1510 E. Washington St P.O. Box 104 Stephenville, TX 76401 Shepherd's Garden Seeds 30 Irene St. Torrington, CT 06790 St Thomas Vegtable Products Box 9519 St Thomas, VI 00801 phone # (809) 779-2904 Subject: Re: Peppers Date: 21 May 92 21:51:04 GMT Here are some mail order addresses for peppers. I got them in context of a discussion of hot peppers, but they may have some sweet peppers available. I would also check standard seed catalogs for sweet peppers. Casa Moneo 210 W. 14th Street New York, NY 10011 La Preferida, Inc. 3400 W. 35th Street Chicago, IL 60632 The Pepper Gal, Dorothy L. Van Vleck, 10536 119th Avenue North, Largo, FL 34643 Roswell Seed Co., 115-117 South Main, P.O. Box 725, Roswell, NM 88201, (505) 622-7701 Plants of the Southwest, 1812 Second Street, Santa Fe, NM 87501 Porter and Son, Seedsmen, 1512 East Washington Street, Stephenville, TX 76401 Re: HOT peppers Subject: Beyond Habanero or the list of hot chiles Date: 10 Feb 92 22:06:39 GMT The List of Hot Chiles: REF: Redwood City Seed, box 361, redwood city, ca, 94064, CAT $1 HS=ounces of sauce that will be detectably hot with one ounce of chiles chiles are tested in state normally used Anaheim: HS=25 fresh U.S. Ancho: HS=50 fresh Serrano: HS=133 fresh Mex. Ancho: HS=135 fresh Fresno: HS=280 fresh Jalapeno: HS=400 fresh Guru Palace: HS=1,300 fresh Guajillo: HS=1,300 dried Cayenne: HS=2,500 fresh Japones: HS=2,500 fresh HABANERO: HS=2,500 fresh, unusual apricot flavor, reputedly the hottest Aji Rojo: HS=3,500 dried Thai: HS=6,700 dried De Arbol: HS=8,000 dried Red/Tabasco: HS=10,000 fresh Zimbabwe Bird: HS=19,500 dried Pequin: HS=20,000 dried TEPIN: HS=50,000 dried without seeds, 13,000 dried with seeds The Hottest, Guiness Book of World Records BTW: Redwood City is also a source of seeds, if you want to grow these. Re: Sources for pepper seeds Subject: Habanero, Chili Date: 9 Apr 92 15:21:45 GMT One source for seeds is Shepherd's Garden Seeds in Connecticut. Their number fo r a credit card order is (203) 482-3638. The stock nuber is #1964, cost 1.75$. Their address is: Shepherd's Garden Seeds 30 Irene St. Torrington, CT 06790 A second source is St Thomas Vegtable Products Box 9519 St Thomas, VI 00801 phone # (809) 779-2904 They advertise a grow kit. It includes domesticated growing instructions, seed and a jar of habanero chili paste. Price 19.50 + 4.50 S&H. Subject: RE: pepper seeds Date: 10 Apr 92 14:45:50 GMT There have been quite a few requests for various types of pepper seeds and I have a catalogue from a company in Dallas, Texas, that specializes in pepper seeds. I haven't had a chance to try their product so I can't give any comments about quality or yield. Following is their name and address and a list of the peppers in their catalogue. I hope this helps. They don't list the SCOTCH BONNETT pepper which is frequently mistaken for and more frequently passed off as HABANERO so if you are interested in those perhaps in a year or so someone could tell us which they really are. Horticultural Enterprises P.O. Box 810082 Dallas, Texas 75381-0082 ANCHO (Chile Poblano) CUBANELLE COLORADO (mild or hot) MIRASOL ANAHEIM (mild or hot) HUNGARIAN HOT WAX PASILLA FRESNO CHILE GRANDE CHERRY (sweet or hot) JALAPENO (also TAM variety) SERRANO PIMIENTO GRANDE TAKANOTUSME SANTA FE GRANDE GOLDSPIKE YELLOW SWEET WAX TOMATILLO ROUMANIAN (sweet or hot) JUPITER CAYENNE YUNG KO TA TONG PEPERONCINI ITALIAN SWEET GABANERO FLORAL GEM NUMEX BIG JIM NUMEX R. NAKY PETITE YELLOW CALORO HIDALGO ESPANOLA IMPROVED RUBY GIANT CHIA (not the pet B-)) CILANTRO (Coriander, Chinese parsley) TATUME SUPER SIOUX Terms are check or money order and no C.O.D.'s. All seeds are $1 per package and there's a $1 postage/handling fee. Re: Frost resistant chiles (from Usenet, rec.gardens) Date: 14 Apr 92 18:25:46 GMT I heard (saw) a rumor (posting) on r.g that there are no frost resistant chiles. OK: Capsicum baccatum v. pendulum Andean Aji (~25oF?) Capsicum pubescens chile manzano rojo y amarillo, (red and yellow apple chiles), rocoto (~28oF?) Capsicum (?) (also has pubescent leaves) chile de arbol (~30oF?) Seed Source: J.L. Hudson, Seedsman, po box 1058, redwood city, ca, 94064, CAT $1 More Info Source: ----------------- Solanaceae Enthusiasts, 3370 princeton ct, santa clara, ca, 95051 All I know about this outfit is that they are listed in Cornucopia as a source of newsletters and books. Since I happen to know that this is also the house of the world famous solanaceae expert, Mr. John Riley, Re: Another pepper seed source (from Usenet, rec.gardens) Subject: Re: Pepper Problems Date: 28 Apr 92 14:54:12 GMT And finally, here is the address for my pepper seed suplier: Porter & Son 1510 E. Washington St P.O. Box 104 Stephenville, TX 76401 I've only ordered from them once, but everything they sent was satisfactory. They have lots more stuff than just peppers seeds. Subject: HOT PEPPER SCALE Date: 9 Oct 92 13:07:04 GMT For anyone who has expressed an interest in a hot pepper scale, here are a few scales I have compiled over the last few months, both from the net and other sources. The final column is my own perception of a pepper heat index, however it is suspect because it's my own taste (I used a 1-10 scale as in "The Great Chile Book" so I arbitrarily assigned habeneros a 10 as in the book). I mentioned only peppers which appeared in at least two sources. SOURCE (1) "The Great Chile Book" by M. Miller, scale of 1-10 (10 is hottest) SOURCE (2) Redwood City Seed Company, "HS" Hot Sauce scale, ounces of sauce that will be detectably hot with one ounce of chiles SOURCE (3) "The Whole Chile Pepper Magazine", Scoville Unit scale X1000, obtained by high pressure liquid chromatography SOURCE (4) My own palette ALL SOURCES: (d) dried, (f) fresh Aji Rojo, (1) 7-8.5 f, (2) 3500 d, (3) 30-50 f Anaheim, (1) 2-3 f, (2) 25 f, (4) 2 f Ancho, (1) 5 d, (2) 50 f, (4) 2-3 f Cayenne, (1) 8 d, (2) 2500 f, (3) 30-50 f, (4) 8 f, 7 d Cherry Red, (1) 3 f, 3 d, (4) 4 f Chipotle, (1) 6 d, (2) 2500 d, (3) 50-100 f De Arbol, (1) 7.5 d, (2) 8000 d, (3) 15-30 f Guajillo, (1) 2-4 d, (2) 1300 Habenero, (1) 10 d, (2) 2500 f ,10000 d, (3) 100-300 f, (4) 10 f Jalapeno, (1) 5.5 f, (2) 400 f, (3) 2.5-5 f, (4) 5 f Pequin, (1) 8.5 d, (2) 20000 d, (3) 30-50 f Problano, (1) 3 f, (2) 135 f, (4) 2-3 f Rocoto, (1) 7-8 f, (3) 30-50 f Serrano, (1) 7 f, 7.5 d, (2) 133 f, (3) 5-15 f, (4) 6 f Tabasco, (1) 9 f, (2) 10000 f, (3) 30-50 f, (4) 9 f Tepin, (1) 8 f, 8 d, (2) 13000 f, 50000 d Thai, (1) 7-8 f, (2) 6700 d, (3) 50-100 f, (4) 9 f Yellow Wax, (1) 1 f, (3) 5-15 f, (4) 2 f