Hey Jamie it’s Mike in Wash.DC. I just wanted to let you know my plant is doin great!

I took some pics. One quick question. I’m noticing the plant kinda takin a purple color in the stems. Is this normal? Or indication of a problem. The plant is about 2 feet tall and very full and bushy. Just curious. Takes a look a the pics! Doin my best to make ya proud of me with a successful grow!

Take care buddy,
Mike

Dear Mike
It looks perfect and should start flowering soon.  Keep me updated as it’s always good to see how other Bhut enthusiasts are doing with the seeds!

Mahalo,
Jamie

We bring you another edition of Ask Jamie !

Q: Any hints or precautions for growing the habaneros here in south florida?  I would like to keep them potted if possible. ~Jesse

A: Aloha Jesse,

Jamie

Testimonial: I received the order last week.  Due to our unpredictable Spring weather this year, I am waiting until the first of May to start all of my hot peppers.  Actually, our grandson, Dalton, had seen a special on the “Ghost Peppers” in 2008 and I had promised him some.

So again, thank you.

Patricia Snyder

Reply: It’s a pleasure.  Be sure to soak the seeds in water overnight.  You can start them now indoors, then transplants after all danger of frost is past.  Use a rich, loamy, organic soil with plenty of compost. Fertilize ( I use well composted horse manure, fish emulsion, and kelp) every 2-3 weeks after the plant is established but do not over fertilize. Deep water to a depth of 16″ every 2 days in hot weather.

Jamie

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

Question:
Hey Jamie,
Last year I grew them, and the pepper started green then started to yellow and then bright red . . . HOT but this year they started green and ended up all bright yellow. They are the same size and shape so I’m leaving some on the plant to see what happens. They are still totally hot. My question is; what could be responsible for the color change – weather, water or fertilizer. I’ve also seen listing’s for the Naga Morich which looks similar. Is it possible that when I ordered my plants (Bhut) they could have been substituted. I did not order from you but next year I plan to. Do you have an online listing of all plants or a catalog I can get.

Thank You for Your Help,
W. Reed

Answer:
Sounds like you got the old “switcharoo” to me. You have to think about what is happening. The normal color change of a Bhut Jolokia is from green, to orange, then when totally ripe a beautiful deep red. A ripe hot pepper that is yellow is not a Bhut Jolokia. It is pretty easy to identify the Bhut Jolokia, please check out the photos in our photo gallery on thehottestpepper.com/gallery.html

For your knowledge a few words about yellow plants. When a plant turns yellow it is usually from the inability of the plant to get rid of water in the soil (could also be from an iron, or nitrogen deficiency, or a high pH). This is usually caused from a clay based soil that holds the water. If this is the case then you need to add compost to your soil. But I don’t think this is the problem because your peppers are bearing fruit. A clay soil will make it difficult for the plant to extract the nutrients it needs to produce the fruit and mostly likely if this was the case you would have a lot of peppers dropping onto the ground. I suspect that you went sent another type of pepper.

I have been in business since 1986 and I have learned that there are a lot of unsavory characters out there. You are only as good as your word, and all the money in the world won’t repair a damaged reputation because of dishonesty. When you need the real thing, send me an email and we will get them out to you ASAP.

Jamie