Q: As a chile pepper fanatic, I have read and heard about pimento de Cheira, which is suposed to be the hottest pepper known on the planet. Could you fill me in on its particulars and where I could find some seeds?

- Sherri Knowlton, Colorado Springs, CO.

A: This nuclear Brazilian "smell pepper" grows along the Amazon basin in South America and is a member of the habanero variety of peppers. Pimento de cheira is so potent that the natives along the Amazon do not ingest the pepper directly. Brazilians add five or six peppers to a liter of refined olive oil and let it sit in the refrigerator for three or four weeks. After that, the peppers are removed and a few drops served with food.

As for growing this pepper from seed, it is almost impossible to obtain it from a commercial seed exchange or seed retailer. The next best thing would be to purchase a pack of Red Savina habanero seeds, one of the hottest pepper varieties available in the United States. Red Savina peppers register a blistering 350,000 to 400,000 Scoville heat units, a hellfire factor to please the most courageous pepper eater.

The plants grow up to three feet tall and do well in a climate of long, hot summers. http://www.naturalland.com
posted by Linda Hall at 10:56 PM

PEPPER TEPÍN, the World's Hottest Spice!
available from the Redwood City Seed Company,
Box 361, Redwood City, California 94064 (650) 325-7333.

(Capsicum annuum v. aviculare) Small round fruit 1/4" across is only harvested from wild stand in the dry desert mountains of Northern Mexico, much hotter than habanero or tabasco. Plants grow into round perennial bushes which can be dug up and grown indoors overwinter in containers. Plants are late maturing, usually requiring 200 days from the setting out of plants to mature red ripe fruit.

Plants best grown in a container and bring indoors overwinter wherever there is heavy frost. Plants are perennial and will produce for many years. Being a wild plant, seeds can take 3-12 weeks to germinate at 75-85ºF, the current batch we have was just tested at 85% germination.
posted by Linda Hall at 9:44 AM

The Chile Pepper Institute is an international non-profit organization devoted to education, research, publication and archiving information related to Capsicums or chile peppers. The Institute also seeks to preserve chile germplasm, of both cultivated and wild species, and to further the studies of Capsicums diseases. Further, the Institute seeks to be an authoritative source of all types of information regarding Capsicum. It is a recognized University institute, organized and supported under the College of Agriculture and Home Economics of New Mexico State University
The Primary programs and activities are: education through, our ever-expanding, up-to-date world wide web site, publication of the Chile Pepper Institute Newsletter and books on Capsicum related subjects, research on new Capsicum cultivars and diseases; sponsoring and hosting the annual scholarly New Mexico Chile Conference. The Institute also serves as a bank for chile germplasm; and functions as an international clearinghouse and archives for information related to Capsicums. In the near future, the Institute intends to mount an educational museum exhibition to further knowledge of Capsicums. Currently we have a multifunctional kiosk display with 'The Story of Chiles' at the New Mexico Farm and Ranch Heritage Museum in Las Cruces, NM. Included here is a solid oak display case, sponsored by members, that houses our 'Hall of Flame' chile decorated tiles display as well. http://www.chilepepperinstitute.org/chilei2.htm
posted by Linda Hall at 9:56 AM