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Eddyz@efirehose.net

I have a few Trinidad Scorpion pepper seeds to share.(20)
4 groups of 5 seeds each
1,450,000 scovilles.
Extreme care in handling.
If your interested shoot me an email.

12/23/2011 10:33:24 AM

President - GPC

Iceman....Please send some to me...BiZ likeZ to eat em....

12/23/2011 11:58:18 AM

Eddyz@efirehose.net

Auston, Wiz
2 sets left

12/23/2011 12:17:49 PM

South East

email sent

12/23/2011 12:40:04 PM

Eddyz@efirehose.net

1 set left

12/23/2011 1:20:01 PM

Manchester, TN

Me too please

12/23/2011 1:32:09 PM

Eddyz@efirehose.net

All gone

12/23/2011 1:53:49 PM

Glosta

Are these the Butch T strain of Trinidad scorpions? Or has another strain been verified at this scoville rating?

12/23/2011 2:27:29 PM

Glosta

I only ask because I got ripped off by a seed company last year. I ordered Butch T strain seeds and they ended up being bishop crown peppers. There have been a lot of fakes since the Butch T took the wr. So unless verified strain they maybe fake. Needless to say once a certain heat levelvis reached there isn't much difference in the pain, lol.

12/23/2011 2:33:17 PM

Eddyz@efirehose.net

Bry
They are the Butch T strain
These are the real deal. I've grown these now for 3 years. First year I had seeds to share as I had to send the seeds back the first 2 years.
The fruit also has the very distict stinger end (named after the scorpian stinger) which most of the fakes don't.
Most of the fakes are sad attempts at out crossing the Bhut Jokal (ghost)

We also have the Yellow scorpion pepper. but none to share until next year

12/23/2011 2:46:45 PM

Lloydminster/AB

So how do they taste Eddy? I know that bhut jolokia have a nice fruity flavour for about 20 seconds. .....and do make pepperoni with a great taste. Similar would be good. I really couldn't imagine something with more pain potential than bhuts!

12/23/2011 8:33:26 PM

Eddyz@efirehose.net

Don more smokey. In moderation I like them. Depending on how you manipulate the heat in them as they grow, I think they're better.

12/23/2011 10:15:59 PM

South Bloomfield, Ohio

I don't know how you guys relish and consume ANYTHING with such sinister names to them. Can anything that hot at both ends be a pleasure to eat? I'd have to &%#* in the creek to keep from setting the woods on fire.

12/24/2011 6:08:04 AM

Eddyz@efirehose.net

Joe Moderation, moderation, moderation. A very little goes a very long way.
20 years ago I'd o

12/24/2011 10:11:11 AM

Eddyz@efirehose.net

oops 20 years ago I'd a ate the whole thing, Suffered for a week but bragged my FLAMING BUTT off. not no more. LOL

12/24/2011 10:12:25 AM

Lloydminster/AB

Well you got to try one right.lol everyone makes mistakes and in this case you have about 20 seconds. It is fun to watch your friends man up though.

1 pepper to about 8lbs of meat makes for tasty pepperoni. We had some made in a meat shop in Cold Lake.. Not sure how he got the recipe right but I bet there were some frightening taste tests!

12/24/2011 11:34:55 AM

Somerset,Ky

I grew the Ghost, 7 pod Duglah, and the T scorpian Butch T
All very hot I gave Paul F the 7 Pod after I got seeds
from the pepper, Butch T in still inside.

12/24/2011 12:33:45 PM

Connecticut

I would not eat the stuff. I tried 357 hot sauce and all I can say is never again.
25K scoville is as hot as I will go.

12/24/2011 3:02:59 PM

Glosta

Eddy thanks for the reply. Can you tell me where you got them from. All Trinidad scorpions have the tell tale stinger tail. Knowing where you got them will verify their strain. W anting to grow the wr hottest pepper is no different than wanting to grow the 1818.5 bryson. Want to make sure who ever gave them to you wasn't pulling your chain They could be just normal Trinidad scorpions, not knowing the lineage is just like getting a 1818.5 seed from an unknown grower and hoping its legitimate. I have a bhut jolokia plant that is going on 3 years old now, and I got it from chileplants.com a reputable supplier of Chile plants. I'm serious about my peppers and after being burned once I need verification before believing.

12/25/2011 4:45:06 AM

Somerset,Ky

Bryan mine came from Aust. last year

12/25/2011 5:07:16 AM

Eddyz@efirehose.net

Mine never came from a supplier. They came from the Horticultural department of a University.
I've grow out peppers for them over the years.
The study I do with them is to determine if sunlight hours are a factor in the scoville ratings of peppers.
I don't know the linage of the seeds just their origin, but when they tell me they are Butch T's, you can take that to the bank. SO BELIEVE
Here is a link to a site I've heard is true to form on all seeds.
http://refiningfirechiles.com/index.html

I am growing out some of his seeds next year also

12/25/2011 11:08:02 AM

Glosta

I wasn't challenging your word eddy. I just wanted to know origin of seeds for authenticity purposes. Where you got them seems like a reputable source. John has graciously let me send him a bubble. But thanks for the info.

12/25/2011 8:00:05 PM

Eddyz@efirehose.net

Never once took your questions as a challenge. It's all good. I'm out of seeds for this year, But shoot me an email next Dec. and you're welcome to some.

12/25/2011 8:09:49 PM

Eddyz@efirehose.net

Never once took your questions as a challenge. It's all good. I'm out of seeds for this year, But shoot me an email next Dec. and you're welcome to some.

12/25/2011 8:09:51 PM

Petrolia,Ontario. Canada

I have some 7 Pot trinadad pepper seeds I grew them this year for the first time thanks to Peace Wayne. I have quite a few seeds if anyone is interested

Lonnie

12/25/2011 8:37:13 PM

Grimsley,TN

I would like some. Email Lonnie at clublamb@twlakes.net with an address to send bubble if you have any extra.
Thanks,
John

12/25/2011 9:57:58 PM

Lloydminster/AB

So Eddy, my question was going to reference your statement about manipulating the heat but I see now what you were doing. The question still is how do you manipulate the heat? Have they given you a hint if the hours of daylight make a difference? I stuck my plant in the southwest corner of the greenhouse that gets total sunlight, no shade untill dark.

One thing that surprised me was how frost tolerant they are. My pumpkin plant was flat inside while the pepper plant near the wall of the greenhouse was largely ok!

12/26/2011 9:35:42 AM

Somerset,Ky

Don,

I do know that hot peppers love worm poop!

12/26/2011 9:48:14 AM

Eddyz@efirehose.net

Manipulating the heat is done by restricting the water. After fruit set and it starts changing color, you minimize the water to the point of wilting on the plant. Without water the sap is hot, the more water, the more diluted the sap and the less heat.
The seeds are the last thing to fill and are also where most of the heat is.
I don't get the findings from the studies. I grow 5 plants for them of different pepper types and each plant has a different watering and fertilizing regiem. I send the seeds back and they grow them out the next year.

12/26/2011 10:27:57 AM

canal winchester ohio

thats the same way I've manipulated the heat for years Eddy. You can really fool some people who are eating jalapenos thinking they wont be so hot

12/26/2011 11:25:14 AM

Lloydminster/AB

Hmmm I accidentally did it right! That was in the greenhouse my 1725 was in. After it went down there wasn't much point in watering anymore, besides it was in the corner where the sprinkler didn't quite reach. I had to water it with a watering can once in a while when it wilted to keep it alive. I was surprised how well it was doing considering the moisture level. We had all that rain in July then nothing since.
I'm going to try and grow some of them out. That plant had many peppers on it that resembled the Trinidad scorpion , that little tail was on most of them. I read that the bhuts were a hybrid and there are many slight differences between offspring, that the potential exists to separate traits yet. Without sending to lab is there any way to tell hotness ? I don't think humans have the capability. I sure had fun with it though!

12/26/2011 11:43:55 AM

Eddyz@efirehose.net

And they're swearing at you the next day. lol I did that with Bulgarian carrot peppers.

12/26/2011 11:44:02 AM

canal winchester ohio

Here's the best trick I ever pulled with them. I grow my peppers in a 60' row so it's easy to manipulate water in either end. I had habaneros on both ends & grew one with plenty of water & the other end had almost no water while the pepper was filing out. Well in the fall I took a baggie full of peppers to work, the extermely hot ones I only left half the stem on them & the mild ones I left the full stem on them so when you look at the bag full they appear to be the exact same peppers. I would pull a mild one out and eat it in the break room. people would see how easy I done it & said they could do it too...so I pulled a half stem to give to them. WOW!!! I bet during the course of a day I got about 10 people to eat what was probably the hottest habanero I've ever tasted while I was basically eating ones that tasted like a jalapeno.
I never told them the truth.

12/26/2011 2:33:12 PM

Central Ca

That's funny.

12/26/2011 8:27:04 PM

Eddyz@efirehose.net

I'm going to remember that. Hey Don, I'll bring some pepper's to Smokie for you LOL

12/26/2011 9:11:58 PM

Massachusetts

eddy this stuff is a little mild, lol,now only if they could make a pepper this hot!

http://www.insanechicken.com/the-source-hot-sauce.html

12/26/2011 9:37:41 PM

Lloydminster/AB

Lol!!

12/26/2011 10:02:17 PM