Scotch bonnets are a very hot type of pepper and not sure i can buy in chiang mai or the seeds for them ?

I have never seen any for sale in Chiang Mai. 2 years ago I bought some in Tesco UK and managed to get the seeds to grow here for long enough to get some chilli then it all died suddenly. The wife and maid might have been responsible as I got them to try a small bit and it had both of them running for water!

It does seem hard to find hot chilli here. Jalapenos seem to be the only one available with a higher scoville rating than the Thai bird chilli peppers.

Its backwards. thai bird chillis are much higher on scoville than jalapenos.(not even close)

jalapenos 3500 - 8000

Thai bird 50,000 -100,000

I have never seen any for sale in Chiang Mai. 2 years ago I bought some in Tesco UK and managed to get the seeds to grow here for long enough to get some chilli then it all died suddenly. The wife and maid might have been responsible as I got them to try a small bit and it had both of them running for water!

It does seem hard to find hot chilli here. Jalapenos seem to be the only one available with a higher scoville rating than the Thai bird chilli peppers.

I thought this would be about either an car part, a ladies hat, or an alcoholic beverage. Wrong on all counts!

I did see Scotch Bonnet plants at the Mae jo flower show a couple of years ago. In all my time of living here that is the only time I have seen them. Maybe like an above poster did getting seeds sent over might be the best option.

I live outside of Nakhon Sawan, I go to CM every few months and an hoping to find Jalapeno or the seeds to plant. Where may I find some on my next trip to CM.

Thank you

Cheers:

Rimping grocery

I live outside of Nakhon Sawan, I go to CM every few months and an hoping to find Jalapeno or the seeds to plant. Where may I find some on my next trip to CM.

Thank you

Cheers:

got this from the web......Scoville Units Chile Pepper Heat Range

Sweet Bell 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
Coronado 700 ~ 1,000
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Hot Wax 5,000 ~ 10,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
Yatsafusa 50,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Habanero 100,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Red Savina Habanero 350,000 ~ 577,000
Pure Capsaicin 15-16,000,000............

Edited March 24, 201313 yr by doji

Bhut jolokia from NE India comes in at close to a million.

Having grown pepper plants commercially, I can tell you the Scotch bonnet plants were much more difficult to grow than bell pepper, Hungarian peppers, jalapanoes, etc. May explain why they're difficult to locate here.

For the life I've me, I can't figure out why jalapaneo peppers aren't more readily available. They're fairly easy to grow, produce well and would fit into Thai cuisine. As it is, I've only been able to locate them from time-to-time at places that sell Royal project produce.

When you say jalapaneos are "easy to grow", What about for people that can barely get anything to stay alive let alone grow? Is it at the level of just watering it every so often?

Would love to grow some, but don't need another notch on the dead plant belt....

Having grown pepper plants commercially, I can tell you the Scotch bonnet plants were much more difficult to grow than bell pepper, Hungarian peppers, jalapanoes, etc. May explain why they're difficult to locate here.

For the life I've me, I can't figure out why jalapaneo peppers aren't more readily available. They're fairly easy to grow, produce well and would fit into Thai cuisine. As it is, I've only been able to locate them from time-to-time at places that sell Royal project produce.

When you say jalapaneos are "easy to grow", What about for people that can barely get anything to stay alive let alone grow? Is it at the level of just watering it every so often?

Would love to grow some, but don't need another notch on the dead plant belt....

Having grown pepper plants commercially, I can tell you the Scotch bonnet plants were much more difficult to grow than bell pepper, Hungarian peppers, jalapanoes, etc. May explain why they're difficult to locate here.

For the life I've me, I can't figure out why jalapaneo peppers aren't more readily available. They're fairly easy to grow, produce well and would fit into Thai cuisine. As it is, I've only been able to locate them from time-to-time at places that sell Royal project produce.

Peppers like full sun, medium rich soil and water so that the soil dries out (mostly) between waterings. Sprinkle a few spoonfulls of Osmocote slow-release fertilizer around the base of the plant a couple weeks after transplanting. Water daily for the first week and then you should be able to cut back the water. The plants will probably need to be staked when they get tall.

When I said the Scotch bonnets were harder to grow, they had a much lower germination rate and the seedlings were more prone to problems with fungal disease. When you got them past the seedling stage, the plants just didn't grow as vigorously as other types of peppers.

Incidentally, peppers have the morals of alley cats. If you grow bell peppers close to hot peppers, you'll end up with hot bell peppers because the pollen from the hot peppers is acceptable to the bell peppers. Don't grow different varieties within 10-20 feet of each other.

Edited March 25, 201313 yr by NancyL

The hottest edible one is the Trinidad Moruga Scorpion at 1.2 million Scovilles.

The packet actually warns not to put it on your skin, so **** knows what it does to your insides.

I bought some for a couple of heat loving friends of mine and they advised that even the smallest amount is beyond lethal.