Those semps are nice (never enough - or you think all of yours are going to bloom to deth? :)...is that pretty agave going to be PIG (planted in ground) or a container?

I have Trinidad scorpion that I managed to overwinter in 2015, hoping it is still alive this year...but I DO NOT DARE to eat them...bought it since I like the plant and its pods, and to give away to few chili-heads I know :) Are they for your consumption? (in whichever form...)

hey Rina. The agave is going in the ground-I have a couple of others that are rated more tender, so we shall see.

As for the peppers. I have latino friends who when we eat together are cool as can be while I am pouring with sweat-and they laugh. So I'm thinking about making them some special salsa-while wearing a gas mask and surgical gloves-ho ho ho.

Good luck Dave (I mean surprising them :) I tried some 'pepper jelly' - it worked, but all I tolerate is a miniscule amount, just on the tip of a knife and it is enough spicy for me :) One of the guys was a big hero saying 'I had hotter than that!' before tasting - it was really nice to see steam coming out of his ears, lol. And he drank all of the milk I had at home.

That agave is very nice, I like all those curlicues on the leaves.

Believe the Carolina Reaper still holds the record for hottest pepper with an average of rating of 1,569,300 Scoville Heat Units. Hottest individual was ranked at 2.2 million SHU.

Love the agave.