<html><head><style type='text/css'>p { margin: 0; }</style></head><body><div style='font-family: Arial; font-size: 12pt; color: #000000'><P>Nagaraj,</P>
<P>They are slightly hotter with a similar flavor (not quite as full flavored). The pepper itself is not quite as meaty as the Red Savina. They seem to be slower to take off when growing, but I get a good yield here in San Jose.</P>
<P>Rob</P>
<P><BR>----- Original Message -----<BR>From: snakeking2@yahoo.com<BR>To: "Bay Area Chile Heads" <bach@armory.com><BR>Sent: Tuesday, January 19, 2010 9:11:39 PM (GMT-0800) Auto-Detected<BR>Subject: Re: [Bach] a hot sauce<BR><BR></P>
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<TD vAlign=top>hey Rob <BR><BR>Boy that is am impressive collections of peppers you are growing - i have read a lot about the bhut jalokia - never tasted one. How does that compare to the red Savinas?<BR><BR>thanks!<BR><BR>Nagaraj<BR><BR>Nagaraj Murthy<BR><BR>--- On <B>Tue, 1/19/10, rrayment1@comcast.net <I><rrayment1@comcast.net></I></B> wrote:<BR>
<BLOCKQUOTE style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: rgb(16,16,255) 2px solid"><BR>From: rrayment1@comcast.net <rrayment1@comcast.net><BR>Subject: Re: [Bach] a hot sauce<BR>To: "Bay Area Chile Heads" <bach@armory.com><BR>Date: Tuesday, January 19, 2010, 12:40 PM<BR><BR>
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<P>Jim,</P>
<P>When Joni and I owned Salsas, Etc!, we would bring in 500 pounds that we would get direct from GNS Spices. Alan kind of took over for a while until GNS wouldn't support our smaller buy. I have been growing the Red Savinas, Bhut Jolakia, Devil's Tongue and Biker Billy Jalapenos. I yeild about 10 pounds of each which supports my habit. I get my seedlings every year from Cross Country Nurseries. They have 300 or so different chiles available.</P>
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<P>Rob Rayment</P>
<P><BR>----- Original Message -----<BR>From: "Jim Mehl" <mehl@ihot.com><BR>To: "Bay Area Chile Heads" <bach@armory.com><BR>Sent: Monday, January 18, 2010 6:48:56 PM (GMT-0800) Auto-Detected<BR>Subject: Re: [Bach] a hot sauce<BR><BR>----- Original Message ----- <BR>From: "Bill Gosper" <rwmgosper@yahoo.com><BR>><BR>> Wow, you must grow the savinas indoors. I've been four years w/o a fresh <BR>> one, and will drive anywhere in the Bay Area if you'll sell<BR>> me a handful to take to the owners of Tastebuds Indian Restaurant, (who <BR>> have a hothouse in Hanford).<BR>> --Bill Gosper<BR><BR>It seems like some BACH person used to import Red Savinas to the<BR>Bay Area sometime back. I could misremember,<BR><BR>Another I would like to be able to get fresh is Barkers from NM.<BR><BR>Jim Mehl <BR><BR><BR>~~~~<BR>http://www.midnightbeach.com/bach-settings<BR></P></DIV></DIV><BR>-----Inline Attachment Follows-----<BR><BR>
<DIV class=plainMail><BR>~~~~<BR><A href="http://www.midnightbeach.com/bach-settings" target=_blank>http://www.midnightbeach.com/bach-settings</A></DIV></BLOCKQUOTE></TD></TR></TBODY></TABLE><BR><BR>~~~~ http://www.midnightbeach.com/bach-settings</div></body></html>