The Hottest Pepper Blog

June 14, 2010

Updates and Answering Questions

Filed under: Ask Jamie, Testimonials — admin @ 3:27 pm

Question:

Aloha Jamie…
Thought you should know that my seeds are growing well! Small bush-like plants… not a whole lot of sun in our parts lately, so that has been bad, but what do you expect from southern Oregon.
I’m having a little problem with something chewing little tiny holes in the leaves, but have coated the plants first with a garlic, cayenne, jalapeno, dish soap, veg-oil & water solution for a few hours , then washed off and then dusted them with some Diatomaceous earth for about 12 hours, then washed that off. There doesn’t seem to be new chews, but I will obviously keep a close eye on them. I have them in a hot house so snails and slugs can’t get to them, but there are such pests as aphids / earwings / sowbugs and assorted chewing and sucking pests about.  I will keep the organic pesticide going as needed, if you got any better thoughts or ideas please let me know.
I have a question: Do you know how I can get some fresh bhut jolokia peppers to make into fire salsa? or, can I just order from you some dried ones and rehydrate them and put them into salsa?
There are a few of us who want to cry for mercy and I’m aching for some real pain!!!!!!!!!!!!!!!!!!  By-the-way, how do you use your peppers in your personal life?  You do eat them in foods and salsas…don’t you?   I love habaneros and usually don’t ever eat them raw and off the plant anymore… did that, been there, and it was interesting, but now I take a handful of them and grind them up in a blender and mix them into a hamburger paddy and cook it  …. Wow!  What a nice treat that is, but mostly I  just make a salsa from them for my serious pepper eating friends.
Anyway… how often do you place them [jolokias] in your diet and how?
~BRyan

Answer:

Hey Bryan,

Thanks for the questions and comments. Glad things are going well. It seems to me when Bhuts are young, anything and everything will attack them  When I transplant them to their final growing location, I always cut a stint from a drinking straw to put around the little stem. I bury it into the ground so the cut worms and the like will not chew the stem in half.
After your plants are established and growing well, fertilize with an organic fertilizer every 3 weeks (I use well rotted horse manure, fish emulsion, and compost). For bugs, use Organic Neem oil from the Neem tree.  That works very well on white flies, and fruit flies.
Good luck!

Jamie

January 13, 2010

New Year Testimonials

Filed under: Testimonials — Tags: , , , , — admin @ 2:33 pm

happy new year fireworks 300x201 New Year Testimonials

Happy New Year once again, truly looking forward to what 2010 has to bring.  For now that’s some great feedback!  Whether you’re a Culinary Chef, a customer or a Bhut Jolokia enthusiast, we love hearing from you so keep it coming!

“As a chef, currently Sous Chef for the only three time “James Beard Award” winner in history, I strive to use the best quality ingredients I can find. With the Waimea Bay Chili Pepper Company you can be assured you are getting the absolute best quality product. Let me assure you, you have never eaten anything as hot as what Jamie has!! NO where can you find the REAL thing, but here. You will find some dried, smoked, mass produced product out of India, if that is what you want, Crap. Don’t waste you’re time. Weather it’s the seeds, so you can grow your own, or (if you are lucky enough) some of the flake he has, YOU ARE GETTING THE REALLY SCARY STUFF!! (Seriously, I ate a half of one, and contemplated ripping my tongue, lips and throat out!!!) I have made a good friend in my dealings with this company. And if he wasn’t as good of a guy he could sell these things for twice what he is and I would still pay. I wasted close to $1,000 dollars and almost two years of searching for a source for REAL Jolokia and now I’ve found it.”

~Justin Bailey - Senior Soups Chef, Morgan’s In the Desert
La Quinta Resort & PGA West
The Waldorf Astoria Collection

“Man I can not tell you how much I am diggin these peppers.  I have incorporated the peppers into my salsa rojo and tomatillo salsa.  WHAT a unexpected BANG it adds to the food.  I use the “bhut dust” in my dry rubs for my smoked pork, chicken, ribs and brisket.  Really adds that subtle heat that is expected in good Texas BBQ.  I have used all types of hot peppers but nothing compares to the volcanic heat these give to food as will as a very unique flavor.

Thanks again for these INSANELY VOLCANIC HOT PEPPERS!!”

Patrick Gerac
Executive Chef
Houston Marriott at the Texas Medical Center

June 17, 2009

Testimonials and Ask Jamie Questions Answered

Filed under: Ask Jamie, Testimonials — admin @ 11:15 am

jamie hot pepper Testimonials and Ask Jamie Questions Answered

I frequently get tonnes of questions about gardening, how to, tips and solutions to common gardening problems.  I always welcome these questions and interacting with each of you because I actually love hearing about your gardening experiences and results.  The fact that I’ve been gardening organically and eating directly from my garden for quite some time, the experience has given me a lot to share about and I want to promote healthy living, organic planting and just being well.  Here are a few of the great testimonials from people who have planted my organic ghost pepper seeds, and questions answered.

Q: We are trying to find out the Scoville heat units for Hungarian hot wax peppers, wondering if you could send me info or direct me to a web site about this pepper  and is ny a good growing climate for these plants?

A: Hi Tammy,

The Hungarian hot pepper is a hybrid so I do not grow it.  I do however know know a little about it.  It has a sweet and a hot flavor which many people like.  It can be pickled, canned, steamed, fried, eaten raw, added to sauces, salsa, etc.  It rates between 5,000 and 15,000 Scoville heat units depending on the seed and growing conditions.

Your area should be able to grow this pepper with no problem.  Just make sure that you have a good organic loamy soil and feed your pepper plants on a regular basis when they start to flower.

You can “google” it and find retail availability.

Cheers,

Jamie


Q:
Hi Jamie,

I am entering a hot sauce contest in Austin, Texas at the end of August.  Do you have any “Bhut Jolokia” pepper you can sell to me?

Thanks,

Dave


A: Aloha Dave,

Whoa, I am entering that contest as well and since I think my peppers are the biggest, baddest, hottest peppers in the world I would be adding a little competition to the mix.  Oh, what the heck.  My first crops are just now setting fruit and I will have plenty to send you in August. Get back to me just before the contest so the peppers I send you are fresh and HOTTTTT  !!!!!

Jamie

Testimonials

Hello Jamie;
I just wanted to let you know that as of now out of the 10 seeds (started on May 24th indoors) 6 have already sprouted 3 have nice healthy first leaves, the others are just starting.  I am so excited!!!

Thanks,
Russell

Hi Jamie,

Thank you so much for your advise on starting my Bhut Jolokia seeds.  All 10 sprouted and are now 3″ tall!  I will have them into my garden by the end of June and will put the protective covers on them as you suggest.

Cecilia


Aloha Jamie,

Thanks very much for sending my seeds out the same day I ordered them.  They are just not starting to show their “hook” and I am so excited!  I can’t wait until they are ready to harvest.  I make a hot sauce that is fantastic but these will heat it up quite a bit.  I have been using habanero peppers and cannot wait to taste my”Ghost” peppers!

Ed

Hello Jamie,

Just wanted to thanks for your advice.  I will take longer this time with the acclimation process.  We just had some very hot weather and it caught me off guard.

Robert. L.