Interesting varieties. I mostly only cook with chilis that I can grow
and which do well in my garden. Fatali and ghost peppers, for
example, have never produced enough to be worth the water. The lemon
drop looks a good bit like some of the Peruvian chilis, aji and
friends. They do well here. The most reliable and productive are
serrano, various Thai chilis, and a couple of NuMex hybrids. Some day
I'll try to find seed for Allepo pepper and try to grow them. I'm
impressed that many of those shown can be grown in the length of
season typical of New York. (It was snowing in Ithaca last week)

On Mon, 11 Apr 2016 17:05:15 -0700, sf > wrote:

>
>I have zero interest in trying a ghost pepper. Hot peppers for the
>sake of a burn at the other end when it comes out the following day is
>of no interest for me. A couple of them are ubiquitous here, but the
>rest of them (some I hadn't even heard of before this) sound
>interesting. I love Aleppo pepper, so I'm interested in trying the
>Turkish chiles too... and the 3 Trinidad Seasoning Peppers sound
>wonderful too.
>
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