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Me (on the right) and my son with the local scout troop and leaders An assortment of different chiles that I grow hydroponically in "The Garden" And of course, a photo of "The Garden"


Hot News & Chile Seed Prices

By Jim (Habanero) Duffy



Chocolate Bhut Jolokia: Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles
The rare Chocolate Bhut Jolokia
My goal in growing these Chiles has been to provide a source of income that will help me with my Youth outreach and yes help me as a single parent to pay some bills. My secondary goal is to grow the rarest and hardest to find hot Chile peppers. But with that being said rare and hot mean nothing unless you have flavor. So I am fortunate that most Habanero (capsicum chinense) species do have flavor as well as heat.

I call this my "Hot News" page because it is here new varieties will be added. Seed prices will be in my store. Please use my link at the top of the menu.

Reliable sources for pure genetic seed strain of these chilies in the U.S. are rare and in most cases are old seed stock with a low germination rate or worse you get ripped off by buying seeds that are the wrong species. So I caution all of you beware of buying seeds on E Bay or from personal parties. I have searched the globe for good seed stock of these varieties. For the very rare varieties I am growing plants in isolation so I can provide pure genetic fresh seed stock that is not cross-pollinated.

Chile seed pricing

Click ad or call about discounts on larger orders, also if you need to pay by Money Order or some other way. 619-504-9777

Currently I am growing the following species in isolation and will have seeds for them in late October 2009. They are Assam Bhut Jolokia, CPI Bhut Jolokia, Naga Morich, Trinidad Scorpion, Trinidad 7 Pot, Trinidad Yellow 7 Pot, Chocolate Bhut Jolokia, Bonda Ma Jaques, Hermosillo (Sonoran ChilTepin) and Surinam Yellow (Madame Jeanette). Other varieties coming soon are Trinidad Chocolate 7 Pod (Douglah), Trinidad Bird Peppers and Pinquita De Nomo (Peru).

It is hard enough to germinate these varieties of chilies as it is, so fresh seed stock was a must and I was willing to pay for it. To show you how serious I am I also invested in two germination cloning units that I obtained from the UK. This will give me heat and humidity controlled germination and the ability to start over 1,000 seedlings at once and also clone from younger plant cuttings of up to 105 plants at one time!

Plants of most of these varieties will be available in March/April. Pricing will depend on crop success and what the market dictates. Also I like to hear the voice of my customers and be available to help them grow good plants so you can call me. I am not against making deals for repeat or loyal customers or clients who may want quantity. So go to my store or contact me personally to arrange payment so call 619-504-9777.

Fresh Chiles of most varieties will be available later in the year. They go fast so get on my waiting list. Prices per pound range from $20-$40 per pound. However I am open to selling a few pods here and there of the super hot varieties for a few dollars each.


Bhut Jolokia chile

Assam Bhut Jolokia-(capsicum chinense)

This is a better producer of multiple pods. Assam is where the Bhut Jolokia originates. These seeds are from the agricultural company there called Frontal Agritech. Photo copyrighted Refining Fire Chiles.

Naga Morich chile

Naga Morich-(capsicum chinense)

The sister of Bhut Jolokia from Bangladesh. Unofficially tested at a higher heat level than Bhut Jolokia. Harder to get seeds of this than Bhut Jolokia. Similar in appearance to Trinidad 7 Pot. Heat level rivals Trinidad 7 Pot and Trinidad Scorpion. (Fresh chile never sold before in U.S.) Photo copyrighted Refining Fire Chiles.

Chocolate Bhut Jolokia chile

Chocolate Bhut Jolokia-(capsicum chinense)

A wild strain found by Frontal Agritech (India). Isolated and developed into its own strain. Brown in color with a hint of sweetness. But don't be fooled, it is still a Bhut Jolokia. (plants, seeds or fresh chilies never before sold in U.S.). Photo copyrighted Refining Fire Chiles.

Trinidad 7 Pot (7 Pod) chile

Trinidad 7 Pod or 7 Pot-(capsicum chinense)

The hardest and rarest hot chile to locate. Looks like a Naga Morich and just as hot. Gets the name 7 Pot because the locals claim one chile pod can flavor and add heat to 7 Pots of stew! Heat level close to Naga Morich and Trinidad Scorpion. Photo copyrighted Refining Fire Chiles.

Trinidad Yellow 7 Pot (7 Pod) chile

Trinidad Yellow 7 Pod or 7 Pot-(capsicum chinense)

A yellow variant of the Trinidad 7 Pod (Pot). It has the heat level of a 7 Pot which comes close to a Bhut Jolokia but also has a fruity pineapple flavor. Pods are abundant and get huge. Sometimes up to half an ounce in weight!
Photo copyrighted Refining Fire Chiles.

Trinidad Scorpion chile

Trinidad Scorpion-(capsicum chinense)

Looks similar to a 7 Pot in texture but rounder and sometimes has a little tail at the end which gives it the name Scorpion. Heat level rivals the Naga Morich chile and Trinidad 7 Pot or Trinidad 7 Pod chile. (Chilies and seeds never sold before in the U.S.). Photo copyrighted Refining Fire Chiles.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Garonong-(capsicum chinense)

A yellow habanero type from Malaysia that has a smoky flavor. Seeds are extremely rare. (Chilies, seeds and plants never sold before in U.S.) Photo copyrighted courtesy of www.fatalii.net.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Red and Yellow Rocoto-(capsicum pubescens)

These are not Habanero types. They are capsicum pubescens species from Peru. The chiles are thick walled, hot and apple like shaped. Also have an apple flavor! Grown in cooler climate in Andes Mountains. Seeds look different from other chiles and are dark black. Photo copyrighted Refining Fire Chiles.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Fatalii-(capsicum chinense)

Bright Yellow long pendant pods from Central African Republic that have slight citrus flavor. Photo copyrighted Refining Fire Chiles.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Yucatan White Habanero-(capsicum chinense)

Small white pods that have a very high heat level. Some say as hot as the Red Savina. They grow in Southern Mexico and also can be found as far south as Peru. Plant is very prolific producing large amounts of pods.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Gambia-(capsicum chinense)

Large globe shaped Red habanero from Gambia, Africa. Flavor can range from nutty to sweet like Caribbean habaneros. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Safi Red Scotch-(capsicum chinense)

A Red Scotch Bonnet type from West Africa. Great flavor and lots of heat. It comes from Sub-Saharan West Africa and grows well in hot climates.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Jamaican Red Mushroom-(capsicum chinense)

Large mushroom shaped fruits. Habanero type from Jamaica. Great for stuffing or salsas.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Red Savina

Red Caribbean type from Frank Garcia of GNS spices. A trademarked chile that was the former world record holder until the Bhut Jolokia beat it out in tests in 2006 at New Mexico State University Chile Pepper Institute. Plenty of pics here in my photo album. Photo copyrighted Refining Fire Chiles

Chocolate Habanero

Jamaican Chocolate Habanero-(capsicum chinense)

My favorite for cooking and salsa. Dark brown chocolate like color. One of the World's hottest. Plenty of pics in my photo album here on this site. It also makes a great jerk sauce too! And it is a great producer of pods. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Jamaican Scotch Bonnet-(capsicum chinense)

The true Yellow/Orange Scotch Bonnet that has a hat like shape to it. Heat level can be hotter sometimes than a traditional orange habanero. This is the most popular Caribbean Habanero type. Used in making Jerk sauce, hot sauce and many Jamaican dishes. Pods mature to a yellow/orange color and get up to 2.5 inches long and 3 inches wide. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Big Sun or Yellow Sun-(capsicum chinense)

This chile comes from Central to South Africa. The pods mature to a bright yellow. They get up to 2 inches long by 2 inches wide. A very hot habanero type with a fruity flavor. Easy to grow. One of my favorite yellow habanero species.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Antillais Carribean Habanero-(capsicum chinense)

A delicious fruity flavored habanero from Dutch Antillais Caribbean Islands. It gows really well and produces tons of pods. My favorite traditional red Carribean type. Pods mature to a light to medium red color. They get up to 2 inches long and 1.75 inches wide. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

West Indies Red-(capsicum chinense)

A super hot Red Caribbean Habanero from Antigua and Barbados. Developed and cultivated there for commercial production. Same flavor and heat as the Red Savina but also the most aromatic of the habaneros. This plant grows well and will reward you with an abundance of pods. Pepper pods mature to a dark red color and get up to 2 inches long by 2 inches wide. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Congo Yellow Trinidad-(capsicum chinense)

This chile is commercially grown in Trinidad and can be found in the local markets. The pods mature to a bright yellow color and get up to 3 inches long by 2 inches wide. It has a slight sweet and smoky flavor. A very hot habanero type. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Congo Red Trinidad-(capsicum chinense)

Also sold commercially in the food markets in Trinidad. Same flavoring as it's relative the Congo Yellow but flavor is stronger and so is the heat. Pods ripen to a bright dark red color and get up to 3 inches long by 2 inches wide. Photo copyrighted Refining Fire Chiles

Trinidad Chocolate

Congo Black or Trinidad Chocolate-(capsicum chinense)

Closely related to the Jamaican Hot Chocolate habanero but this type grows larger pods and the heat level is a little lower. Still one of the hottest peppers in the Caribbean. Pods mature to a light or dark chocolate brown and get up to 3 inches long by 2 inches wide. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Trinidad Red Hot Cherry-(capsicum annum)

A Red Cherry type variety that grows into a bushy plant up to 3 feet tall. Higher heat levels than other Hot Cherry peppers. Has a nice robust flavor and in my opinion better flavor than other Cherry types. Very easy to grow. Pods ripen to a Cherry Red color and get up to over 1 inch in diameter.

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Mustard Habanero-(capsicum chinense)

This chile pepper is listed on some sites as origin unknown or Caribbean. The flavor is hard to describe. It can range from spicy/smoky to nutty/fruity. Pods also can form into many different shapes and range in color from peach to mustard brown. They can get up to 2 inches long by 1.75 inches wide. Definitely a unique habanero type that should be grown by every pepper fan. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Chiltepin or Tepin-(capsicum annum)

One of the hottest and most flavorful bird pepper types. It grows in Southwest United States, Mexico, South and Central America. I have grown over 12 varieties and the types from Northwest Mexico Desert Mountains are the most flavorful and produce well. Especially the Sonoran or Hermosillo Tepin. These plants are considered wild chiles and can withstand our Southwestern winters to give you years of chiles. The heat level rivals most habaneros. Pods ripen to a dark red and get up to over .25 in diameter. They grow well in pots with a well drained soil mix. I dry my pods and use a small coffee grinder to make a great tasting hot chile powder. Photo copyrighted Refining Fire Chiles

Refinig Fire Chiles, home to the Bhut Jolokia and other rare and hot chiles

Peri Peri or Pili Pili-(capsicum frutescens)

My second most favorite bird pepper type from the South region of the continent of Africa. Pili Pili means "pepper pepper" in Swahili. It is also called piri piri, peri peri and the British years ago called it the African Devil pepper because of it's heat. It grows in the wild but now is cultivated for spice production. Popular in African cooking and also used in a marinade for roasting chickens or if you don't have time for a marinade then just sprinkle some pili pili pepper flakes on your meat before serving. The Pili Pili peppers grow upright and mature to a an orange or red color. They are about .125 in diameter and .75 inches long. Peri Peri or Pili Pili can produce bushes over 4 feet tall. Photo copyrighted Refining Fire Chiles

Note: As always gardening is a risk. Weather, pests and bad germination can mean I might have less of what I plan on growing or none of a particular species. My focus will be on growing more of the rare new ones but as always plenty of chocolate and red habaneros. Please spread the word as my garden has not expanded yet so its size will be determined by interest shown.


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