Moruga Scorpion is the World’s Hottest Chile Pepper?



The Moruga Scorpion (click here to buy seeds) is the new world’s hottest chile pepper at over 2 million SHU according to a report from the Las Cruces Sun-News. (Actually, all the chiles aren’t over 2M SHU, just the hottest chiles from the batch NMSU tested.)

It was announced by Chile Pepper Institute director Paul Bosland at the 2012 New Mexico Chile Conference on Monday. According to their tests: the Moruga Scorpion has an average Scoville rating of 1,207,764 SHU (not a world record), with a high test of 2,009,231 SHU, and a low test of 580,198 SHU. Now what does this tell us?


You tell me! What number should we use? The high, the low, or the average? Which number does the Guinness Book of World Records use? Can I replicate these results if I grow a Moruga Scorpion plant in my backyard? Who shot JFK? WHERE’S THE BEEF?!

Here’s my opinion… Like most things I think the race for the world’s hottest chile has become more about profits than palpability. If your business grows the chile with the highest SHU, then you get the world record, the notoriety and more importantly; the sales. This Scoville rating chiles thing has become a giant cluster f**k. Even if the chile experts could agree to a common system based on the average rating of multiple chiles, that still tells you nothing. They’re testing the average SHU of specific seedstock in specific growing conditions. The Moruga Scorpions tested were grown by the Chile Pepper Institute, in Las Cruces, NM, at 4000′ elevation, with average rainfall of 8.5″ per year. How many places can you find those conditions? Not at my house!

Oh well, nothing we can do about it now. This conflict for capsaicin command has become too lucrative to letup. I’ll keep reporting the records, you keep reading the records, and eventually nature will reach its pain threshold.



  • David Floyd (aka Hot Juan) 2012 Feb 08 / 11:03

    Hi James

    Most if not all of the results we see are taken from small batches of chillies put in to a single test, so there does not tend to be a range, just a result.
    We don’t know from the results for this pepper is this was 1 or 10 or more that test high, or how many tested low, or how many tests they did.

    Statistics is an interesting subject that not many understand well but we are all experts.


  • Matthew Deakin 2012 Feb 08 / 12:28

    I 100% agree with James on this. His article hits the nail on the head. The whole SHU and chilli testing has become a bit of a farce. What the general chilli growing public will be asking (or at least be thinking) is “if I buy these seeds, will this mean my chillis will be 2m Scovilles?” Answers on a postcard. The answer is No!

    Matt Deakin (Clifton Chilli Club)

  • jim Duffy 2012 Feb 08 / 14:14

    The Bhut Jolokia original record was submitted as a mean average to Guinness when it got the record. After that Guinness accepted highest heat ratings or spikes from the Infinity, Naga Viper and the Butch T Scorpion.The Chile Pepper Institute will submit the high number because that’s what Guinness wants. All data and testing protocol from this study has been sent to Horticulture Science magazine. Many of you are tired of all these hot pepper records but now we have a real study that shows highs, lows and averages. It should not be confusing just a more open study that is showing us what nobody else would. The Moruga Scorpion is more stable than Butch T.

  • jim Duffy 2012 Feb 08 / 14:23

    On a final note the high mark for the Moruga Scorpion was not taken from a single pepper or even a few peppers. The test sample that was sent to not one but three labs was composed of 25 whole peppers! All other pepper tests were large samples as well. This gives the testing far more credibility than any other previous testing in history. We all know the high number is not the norm. But at least the high number tells us one fact. That this variety has the potential to go over 2,000,000 and that cannot be disputed. This pepper is a non hybrid stable variety. It out produces the Butch T and grows easier. Give the Institute credit for doing the proper study.

  • jay sheldon 2012 Feb 08 / 16:25

    Hot is hot! I’m kinda over it… I feel anything that beats 2 or even 3 million SHU should have at least 2 tails and couple of eye balls and taste like a banana with psychedelic trip included. brrt!

  • CaJohn 2012 Feb 08 / 16:34

    James, you are so off base you are not even in the ballpark. This is a comprehensive study of many varieties of super-hots. The high range is derived from a test of 20 pods from a single plant, the average heat of the chiles are from pods from 100 plants. Did you even notice there is a low average too? The study will be published in Horticultural Science after a peer review of the documents from the entire study which took over 10 months to complete. It further set a “Methodology” by which all peppers submitted in the future will be judged. If you want to discuss the trials in detail, please contact me. I happen to be at IAH right now waiting for a flight home, but please feel free to contact me tomorrow. This is a scientific approach to the subject and there were 3 labs who tested the product. I expect a bit of professionalism from you, so please contact me.

  • James 2012 Feb 08 / 17:07

    Wait, wait, wait. I am off base? How? What assumptions have I made? What facts have I skewed?
    It’s great that the study is ultra-scientific. I would expect nothing less from a college like NMSU, but what does that tell us? If the average joe grows one of these plants in his backyard this year can he expect a reasonable yield of 2M+ SHU pods without using specialized techniques to cause distress? In addition are we supposed to assume that this is now the gold standard for testing, and anything less should be disregarded?
    As for professionalism, professionals get paid. I work for free, so no one should expect anything from me.

  • Matt Deakin 2012 Feb 08 / 17:32

    Scoville ratings from NMSU (and in general) mean nothing to me because:

    1: I’m not growing peppers in New Mexico
    2: How will i know the true SHU of my crop anyway? Being a home grower I don’t have access to testing.
    3: Heat varies so much that my crop could be between 500,000 SHU – 2,000,000 SHU!

    Therefore these figures are insignificant to the average grower. All you’ve proved is that a chilli CAN BE very hot under the right conditions. Well done.

  • Jim Duffy 2012 Feb 08 / 18:42

    Matt SHU testing is not a farce. It is an Industry necessity. A farmer before selling his millions of pounds of Paprika must undergo SHU to make sure there is a consistency of his pungency levels. As far as using certain conditions to grow a hot pepper the chiles in these studies are fed no different than anything else they study. But your are right that this research means nothing to you. Because your not a grower that supplies the produce, food service or spice industry. But it does matter to me. But may I ask you and James 1 question? How come you never came out and said these things about Scoville testing when the Butch T made headlines? Can you please answer that?

  • James 2012 Feb 08 / 22:22

    Happy to answer the Duffy!
    I accepted the ratings of the Trinidad Scorpion “Butch T” because the ‘chile experts’ a.k.a. you, CaJohn, Dave DeWitt, etc. could not dispute the findings. In fact, all of you jumped on the Butch T bandwagon INSTANTLY! The Australian data didn’t disclose their methodology, so we were all left to speculate how they reached their Scoville ratings. The plethora of data released by NMSU just confuses the matter even further.
    Example: A reader asks me; What is the approximate Scoville rating of the Morugas growing in their garden?
    My answer is what? 500k-2M SHU?! That 1.5M SHU! The same range as going from a bell pepper to a Butch T!
    Sounds like a mess of data to me.

  • hikari 2012 Feb 08 / 23:36

    I’d be inclined to use a banded mode as the value to quote, along with min and max values: “Mostly it’s about *this* hot, the lowest value we’ve recorded is *this* and the highest value is *this*”.

  • Jim Duffy 2012 Feb 09 / 00:13

    James I was getting high levels testing with Marlin and Dave De Witt long before any Australian test so I was already leading the Scorpion bandwagon. And there was no reason to question the Australian methodology because they grew it and tested a few samples in a water treatment lab. So methodology was not in question but not having another lab verify results would be the only thing I would want to see. And when your reader asks you what is the average heat the correct answer is the average which is 1,200,000. What I know is anyone with a brain can figure out that all Butch T’s dont hit over 1,400,000. But nobody brought it up in past because nobody showed any other testing low or average numbers. You and Hairy Bikers show it on Episode as a 1,400,000 pepper. And I guess thats okay. So it wont be wrong to say the Moruga is a 2,000,000 pepper will it if we follow past practice? But the Institute wanted to show all the numbers which I agree will cause confusion but at least they are being honest. I will E mail you pics of data poster so you can read it better. I tell my customers the Butch T can get as high as 1,400,000 but that is not the norm. I will tell them that the Moruga can get to 2,000,000 but that is not the norm. That is the way I will handle the confusion.

  • Darth Naga 2012 Feb 09 / 03:19

    The average backyard grower is going to have zero chance of getting his morugas to 2million simply because there are not many people that could match your growing conditions Jim, and yet these will be marketed to the average joe as “2million scoville unit pepper seeds” by everyone looking to charge over the odds in 2012 for sseds that last year cost the same as bhut seeds! This to me is misleading, sure the peppers CAN hit 2 million scoville units, but that certainly doesn’t mean they WILL in the average persons back garden, or even in a polytunnel.
    As i have said before, taking ONE persons batch of peppers and getting them tested once doesn’t prove a thing, what would prove these peppers are the hottest is if several growers from around the world all grew the same plant from the SAME seed stock in their own unassisted conditions, then a sample from each grower were sent off for testing, only then would you have a true estimation of the TRUE average heat of these peppers, all this just goes to show that our CURRENT methods of testing are not good enough to show the true heat of chilli peppers, all they show is that one grower in one country under certain conditions managed to get one batch to achieve a great heat, same goes for the Butch T, Naga Viper, infinity and Bhut jolokia.

  • Harald Zoschke 2012 Feb 09 / 08:09

    I heard that even regular Bhut scored < 1.5 mio SHU at CPI, so I guess the climate was right last season in Southern NM for super hots.

    Frankly, who really cares about those SHU records anymore. Besides methodology matters (including greatly varying HPLC "standards", btw) — the pepper that broke the 1 million SHU barrier was already so hot that eating it became a challenge. Now if I have a 2 million SHU pepper with a great flavor (which TS undeniably has),I have to dilute in my food or sauce so much that the flavor becomes too weak. So what's the point with even more heat heat. Plus, assume that in less than a year, the 2M record will be broken. Even more so once the DNA genes for heat are ID'd and peppers will be GMO'd for maximum heat. Say hello to 7 million SHU peppers for military apps! That's the only industry that will benefit from mega-SHU peppers. So eventuelly, these powerful pods may end up in your face. If you join "Occupy" movements, for example.

    I can speak only for me, but I think Paul Bosland got it right with that Flavor Wheel, which lists both burn profiles and flavor profiles. For a pepper you can truly enjoy, both have to be in balance. I just LOVE the powder from NuMex Heritage 6-4. Last year we started growing Las Cruces Cayenne in our backyard. Delightful when used fresh, but uncredible when you smoke-dry it with applewood. And the heat? Just right.

    Befor you guys flame me, sorry for being OT by throwing flavor into this discussion. But I think we need to remember that chiles aren't just about heat.

    So who's gonna win the first Guinness entry for the best-tasting pepper…. perfect balance of flavor and heat.

  • jim Duffy 2012 Feb 09 / 08:18

    Darth when you helped promote the Naga Viper you never made these statements you just made. So please don’t talk about the poor consumers that will be expecting 2,000,000 and never get it. The institute gave us all the numbers from a complete field study. We don’t need to grow in other areas of the world. We already have highs, lows and averages from the leading authority on chile science in the world. The average is 1,200,000.The potential high is 2,000,000. By the way I grew these in pots in 2010 partial shade and got 1,416,000 test from de-seeded pods. That was in my backyard in coastal climate San Diego!

  • Darth Naga 2012 Feb 09 / 09:34

    Hold the phone Jim, let me just address a couple of things here, allow me to defend myself. I was asked to do a tasting video for the naga viper, i have never promoted it outside of my commitments to the chilefoundry as their video reviewer, so try doing a bit more research before you accuse me of that, hell i did exactly the same when Neil smith himself sent me the butch t and sauce to do a review of, it was a REVIEW thats the whole point, i was never like “OMG YOU MUST BUY THE SEEDS”. I like how you automatically assume that just because i’m british this is all about defending the Naga viper, thats not the case at all. The main reason i am up in arms about all this is because you slagged off the Guiness book of records methods ON VIDEO back when the naga viper was announced as the hottest, i quote “Seems like the british favouring the british” but because the Moruga has been tested on US soil by the “Leading authority” then thats all kosher and done the right way and its “official” now?
    Jim, you screwed up back in march 2011 when you and Buddah slagged the UK and Guiness off on video, i would have GLADLY taste tested these Moruga pods on video, and i would have taken great joy in doing so, these sort of discoveries excite me..but when the grower himself slags off other growers that just breeds contempt where none is needed, hell in the same video you claim that the pepper world is competitive but friendly, and yet i see none of that from your video appearence with Buddah, sorry.
    Here is the video in question btw

  • jim Duffy 2012 Feb 09 / 10:02

    Well Darth my argument against the Naga Viper still stands. It is scientifically impossible to create a new strain in two generations. And the Naga Viper was claimed to be a 3 way strain. Yet I did not see you or any of your friends even pay attention to this. Marlin, Dave De Witt and I were asked to provide Horticultural documentation of a proven variety ie:scorpion. This would have been impossible to document by any hort science expert or botanist for both the Infinity or Naga Viper. So you tell me why us Americans were told to jump through hoops and two Brits got a free pass on scientific requirements? And tell me why you never questioned it or any of your colleagues?

  • Matt Deakin 2012 Feb 09 / 10:25


    How will these seeds be marketed? Will there be a statement on your website saying that pod heat grown from seeds will vary? Or will you and all your other businessmen friends milk it for all it’s worth with 2,000,000 SHU scrawled everywhere? Am i going to see sauces for sale saying “made with the hottest pepper in the world measuring at 2,000,000 SHU”? You’re going to have to be very careful how you deal with this, otherwise you’re gonna pee a lot of people off. Me included.

  • Darth Naga 2012 Feb 09 / 10:32

    Jim, i have no idea why you were told to jump through hoops, i have only met one guiness rep in my life, and that was for an entirely different record. Interestingly, i have noticed that the only time you have had an issue with the guinness records is when it was held by don’t seem to have an issue with the bhut, or the Butch why England?
    Ultimately, with all the usual bitchiness and fighting aside, this whole thing just goes to show that the current method of testing for “The worlds hottest” is simply not good enough or conclusive enough, and i firmly stand by that. Anything over 800k SHU is going to hurt lots and at that stage you don’t really care what the scoville rating is. I was going to submit an article a couple of years ago about this “Arms race” to get the worlds hottest chilli, its been getting out of hand for years, theres wayyyyy too much one-upmanship where its concerned and too many figures and facts being thrown about. it seems like the pepper world is slowly becoming less about the fruits and more about the bloody competition.

  • jim Duffy 2012 Feb 09 / 10:48

    I agree with you Darth. The one upmanship is insane. I had no issue with the Bhut because science was behind it and it was a real variety. I no issue with the Butch T because it was a real variety and me and Marlin got plenty of tests close to 1,400,000 range so it was believable. So no predjudice against Brits. Again infinity and Naga Viper are horticultural impossible. So it appeared to be favoritism. Now CPI was doing research on superhots. They did field and genetic testing too which has nothing to do with records. This was a research study that showed record numbers in shu. So not a one upmanship by any means.The 3 previous records were attempts at records. CPI was doing a complete plant study. So its totally different.

  • jim Duffy 2012 Feb 09 / 10:51

    Matt my pricing will stay the same. My descriptions for pepper will announce both record number and also pepper average number once I get around to editing it.

  • jim Duffy 2012 Feb 09 / 11:51

    Darth send me you phone number so we can have a conversation about all the testing. And other industry stuff. I want to hear your opinion on other things and answer any questions you might have for me. I will make the call to you. Thanks so much for your input and honesty on this topic.

  • Buddah 2012 Feb 10 / 11:59

    I would love to see that phone bill! How much does a 2 hour call cost? lol

    Tony, thanks for putting up my video link. 😀 I never slagged anything, at least I would like to think I haven’t. That means having sex with varmints, right? At any rate, I don’t like the UK because they keep taking over all our talent shows with British judges who know squat about what Americans like. Kinetic King? You should all be flogged for that limey Pierce Morgan choice. I also think Bangers and Mash sounds more like a gay bar than a food choice, but that is neither here not there. Not that there is anything wrong with that. Still hate you Brits.

    Now as for all this record flabberjabber, I see it like American’s Past time’s Homerun record. You had Roger Maris for many years holding the record at 61, then comes Mark McGuire and Sammy Sosa comes along and breaks the record, but we all know they were on steriods. Then it is Bonds, and the same applies. Sure it is a record, but it feels tainted by every baseball fan. We all hope that a new player with all this new testing that will break the record the right way. The Infinity and Naga Viper are the steriod versions of Bonds and McGuire.

    Sorry Tony I don’t have any tea-sippin’ Cricket analogies for you.

    Can’t we all get along?

  • Buddah 2012 Feb 10 / 12:01

    Oh yeah, with that baseball HR record, we only remember the record Home run and not the average season. The high scu is all that matters.

  • CaJohn 2012 Feb 10 / 20:41

    James & Matt, simple chile math from the Scoville scale. A Jalapeño’s high heat is 3.2 times it’s low heat, a Serrano’s is 4.6′ a habanero’s is 3.5. The Morugas high is 3.5 times it’s low. Know your chiles? Just sayin’…

  • Matt Deakin 2012 Feb 11 / 03:12

    Cajohn, I don’t know what you were getting in that last post :s

    Anyway Jim has already addressed my queries. I’m not disputing that the Moruga hasn’t tested 2,000,000 SHU. Ok? You can quote me on that.

    What I’m getting at Cajohn is when you’ll be using “Made With The Worlds Hottest Pepper Measuring 2,000,000 SHU” on your sauces, how many pods in a bottle will be made with pods measuring 2,000,000 SHU? People will be buying your sauces (which are great btw) but thinking they are packed with something that measures 2,000,000 SHU. Which it won’t!

    Now Jim has already done the decent think and will tell his customers that heat can vary from pods, which they can (yes I do know my chillis) and although the variety has the POTENTIAL to reach 2,000,000 SHU, chances are they won’t quite reach that level (although they’ll be nuclear hot)

    So my question to you Cajohn is how will you deal with it? We have something in this country call trading standards and false advertising laws in this country. Don’t know if you guys have a similar thing?

    This wouldn’t be the first time someone tried to cheat the general chilli head public into buying a product that wasn’t quite what it says on the tin. Does “New Mexico Scorpion Salsa” rings any bells? I pulled El Pinto up on that product and they seemed a little sheepish to say the least.

  • Lfcmike 2012 Feb 11 / 04:05

    Buddha thanks so much for your intelligent input on the matter now kindly do me a favour and keep your idiotic British opinions to yourself and pipe down until you can bring something to the table that’s worth reading.
    Jim I think you need to let the naga viper thing go mate to be honest I don’t think any British grower disagrees with you about the principles of this pepper and the same goes for the infinity which just about everyone knows is a seven pod,both the originators of said pods have made a lot of money on the back of the record books and there is no doubt that you will as well.
    I think the main bone of contention is that you come across as seeing yourself as the worlds leading authority on testing and if it isn’t done your way then it isn’t relevant!.
    For the record I think it’s great that the testings been done but I’m getting fed
    Up with all the hypocrisy and double standards that has dogged it over recent years.

  • Buddah 2012 Feb 11 / 05:02

    Matt, when the ghost pepper sauces hit the market, the makers simply said, “made with the world’s hottest pepper”. No guarantees were made for scu unless they tested the sauce ahead of time, but that would be an unreliable test as you can tell by the swing in the low to high. When you nosh on a bag of Deano’s Jalapenos you eat those things like they are potato chips when suddenly you are surprised by the heat that hits you every now and then. The range for the jalapeno is 3,500-8,000. Every now and then you will get one that hits near the high mark. When you take on the Moruga that same thing might happen, when one bottle of sauce will be a hotter than reality blend. We as chileheads are more informed than the average spice seeking individual. If you simply say, “made with the World’s Hottest Pepper”, that will be more than sufficient to get the point across. The only challenges would be from us as a whole, a small segment in society.

  • Matt Deakin 2012 Feb 11 / 05:16

    Sorry, I beleive my question was directed at Cajohn as he is the one who will be making the sauces….

    Just like Jim answered my question about the seeds…

    I think what Jim is doing with the seeds by telling his customers about variation in heat and potential is fair and respectful. For years people have been generalising chillis under one SHU (the hottest). This needs to change because it is misleading. Too many videos of people reviewing a chilli saying it measures “X SHU” referring to that particular pod. When really if could be any SHU. This is my argument for the average SHU being used as an indicator of a varieties SHU. You go and pick 1 pod from your crop today and test it and tell me if it’s closer to the 1.2m average SHU or the 2m SHU.

    If you can’t understand and consider any point of my argument then there is no point in me even carrying on this debate. I might as well go and hit my head against a brick wall. Many other chilli heads in the US and UK agree with and support my argument, so why can’t you see it? Oh yeh because this affects your businesses.

  • Buddah 2012 Feb 11 / 05:20

    Ummm okay, my bad.

  • Darth Naga 2012 Feb 11 / 07:04

    Buddah, i’m not offended at all by your obvious dislike for the british population as a whole, what makes me laugh is all the shows you mention ORIGINATED in our country, but still no point in arguing about british made tv shows.
    What i will address is your childish attitude to this thread, it just goes to show that Jim made the wrong choice choosing your website for the “exclusive” when sites like eatmoreheat have a MUCH higher viewer count, in future Buddah if you have nothing constructive to add to a thread other than childish insults and immature comments then i suggest you leave the debating to the adults.

  • Buddah 2012 Feb 11 / 07:09

    Tony, my comments were towards you or Brits in general were all sarcastic and meant to make you smile rather than be venomous. I thought you got my sense of humor, and I am sorry you did not. My apologies if you took them the wrong way.

  • CaJohn 2012 Feb 11 / 10:09

    Matt, the thing about pepper sauces is that the heat is diluted when you add other ingredients to the chiles. We make no claims as to the SHU of our sauces. We simply state what chiles they are made with. If a certain chile is rated “the World’s hottest, we will say our sauce is made with the world’s hottest chile. I make varying levels of heat with the hottest chiles by adding ingredients or cutting back on the amount of chiles. I think most, if not all people familiar with chiles/sauces know not to expect the upper regions. Bolt can run faster than any man, but I can hardly expect to make his time in the 100 meters! It is impossible to test sauces for SHU, although many claim it can be done. They must dehydrate the sauce to test it, so the dilution is negated. Unfortunately not every maker has morals, so I am sure that some people will make that claim. I offer shelf stable purees of the chiles so people can experience a near “full on” experience and decide for themselves. I love it hot myself. I also make extract sauces (which some people love), but I have no use for the extract taste. I don’t eat them.

  • Chile Doctor 2012 Feb 11 / 12:27

    Man, you flamers need to open a beer and chill the hell out. Some of you are even getting bent over things that haven’t even happened yet. What the hell? Where is the enthusiasm and excitement we all have in common when it comes to insanely hot chiles? 2M SHU’s in a valid study? That’s freakin’ awesome!!

    I’m a fellow chilehead, though nothing like you guys, and saw the recent data posted about the Moruga Scorpion. Saw the high and low numbers and knew exactly what they represented. I didn’t feel I was being deceived in any way, nobody was making any claims that weren’t represented by the data, nobody was trying to sell me 2M SHU sauce, and I appreciated seeing the high and low comparison numbers of other chiles. I even bought some seeds.

    Anyone who has grown peppers knows the heat level can, and often will, vary greatly because of the many variables in growing conditions. CaJohn has it right…there’s a heat range for every variety and this is no exception; everyone knows that. Buying Moruga (or any) seeds and expecting to get 2M SHU pods is like buying a Big Mac and expecting it to look just like in the picture; nobody does. So, can we move on?

  • Jim Duffy 2012 Feb 11 / 14:14

    Well personally I do like the Brits. Majority of music groups that were innovative that I grew up with were from the U.K. I like that fact that even though their climate sucks for growing chiles they still work their ass off to grow them and produce quality products. I also am a C.S. Lewis fan who was one of the most intelligent men in history. So I have nothing against the Brits. As for James Beck I may not agree with his style of doing things. So I really have the free choice to read or watch what he does. And sometimes I do like what he does. I don’t expect him to change because of me or anyone else. We are all different and isn’t that what makes us unique? So James I found out you unfriended me on FaceBook. Get over it! We are all going to upset one another from time to time. But at the end of the day we still have one thing in common. Our love for chiles and the people who make products with them:)

  • Butch T 2012 Feb 11 / 22:47

    Jim, you & I know where this is headed. You better straighten it out before I do. (Remember our phone conversation & your comments about your strategy the day the record was announced.)

  • Jim Duffy 2012 Feb 12 / 01:57

    Butch what are you talking about??? I donated my seeds to the Institute and so did CARDI. They did a 11 month long Comprehensive study. I am acknowledged for donating seeds and pictures. The study is run by them. If you think something is wrong or misleading you need to contact CaJohn Hard who is on the Leadership Council for the Chile Pepper Institute. I have no strategy. My goal was always to get valid scientific testing for all the known superhots so there would be some data for the Industry. This is no secret. I supply saucemakers, high end restaurants and the largest Specialty Produce company in the U.S. A study benefits the Industry. Yes it will make me more money. But if you knew anything about me at all it is that I give away more money to those in need, than I keep for myself. So I am not about ego. I am about building my business and giving back to those less fortunate. So if you want to make assumptions about me and my character then by all means go ahead. If you have a problem with this study I suggest you talk to Cajohn.

  • Butch T 2012 Feb 12 / 08:08

    Jim I apoligize, I actually posted this in response
    to another post that had been previously addressed
    by you, I had come in on a old link and didn’t see your reply
    till after I posted on here & then I couldn’t
    figure out how to delete this post.

  • jim Duffy 2012 Feb 14 / 13:52

    No problem Butch. Wish you and your new sauces well. You get that new kitchen running yet?

  • Buddah 2012 Feb 14 / 21:06

    @Lfcmike, Mike, I reiterate what was said earlier in this thread, that I was joking and I humbly aplogize if you did not get my sarcasm to British people. I have no issues whatsoever with anyone. I know EMH deleted your post to keep the peace, but I still wanted to make it known that I love this community. I try to shine a positive light whenever I can, and maybe my sense of humor casts a shadow over that sometimes. I will state my opinions matter-of-factly and maybe push too hard and offend someone in doing so. I won’t apologize for everything I say, but when I am wrong I will stand up to it, as I did here.

    I still think the baseball analogy was a pretty good one, and I will stick to that.

  • Kevin 2012 Apr 28 / 02:32

    I know this post is probally ancient by now. Anyway Hello everyone! Jim, I want to thank you for taking care of me once more on the Moruga Scorpion plant I bought from you I just got it well yesterday it seemed ok and the others I got from you look to be doing pretty good.(Damned mail service!)Hello Darth I saw your review of the Viper when it first came out I thought it was pretty good(B.T.W how long did it take to get your eye to stop burning?) that had to suck. Any how just to put a note out there. I am a bit of a novice to the pepper world up untill about a year or two ago the hottest thing I knew of was the Habanaro then I found out about the Bhut Jolkia and the Viper and so on.When I was looking for the hottest pepper I could find I ran across a website were they were discussing where to get these peppers from and there was someone there that recomended Jim 1) because he was a friend of his and 2) because he gave him most credit for knowing what he was doing.After reading this post and dealing with Jim I am glad I bought from him. He was very knowlagable about what he does altho he did seem to get a little upset when I mentioned I wanted to buy a Naga Viper plant from him when he explianed “It takes seven years to make a new strain and there is no way it could be done in 3”. (On to the point) When I bought my plants from Jim I clearly understood that the plants I got from him had the “probaility of reaching record highs but more than likely wouldn’t” How ever I could only hope they will because I plan on using these to make my Atomic chili this fall/winter along with all the others I got from him.I think most if not all of his listings will tell you what “you could get” but also what you should expect.Alot of this debate can be reconcieled by people just using a bit of common sence. B.T.W I will be buying from Jim again next year if I can’t get any decent seeds out of this batch.

    Also I have a question for all of you since most of you seem to be experts about peppers. I hae been told that if you keep reseeding the same plant year in and year out it’s fruit will be hotter each year. Is this true or just a myth?

    Thanks in advance
    Take care everyone and I hope all of you have a great growing season

  • Dustin Bess 2012 May 31 / 11:22

    I am still eager to try it.i use Bhut Jalokia’s in my cooking almost daily im ready to amp it up a notch lol

  • Kelly Clarkson 2012 Oct 18 / 13:30

    Hey, just wondering if anyone knows of a good hot pepper distributor (fresh / dry) in Canada?? Cheers, Kelly

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