Re: HOTTEST PEPPER IN THE WORLD
- To: s*@eskimo.com
- Subject: Re: HOTTEST PEPPER IN THE WORLD
- From: A* C* <c*@ibm.net>
- Date: Wed, 25 Nov 1998 17:08:56 -0300
- References: <3658807A.8150F5FE@ibm.net> <l03110704b2800262f9da@[203.7.181.110]>
- Resent-Date: Wed, 25 Nov 1998 13:12:02 -0800
- Resent-From: seeds-list@eskimo.com
- Resent-Message-ID: <"5YdIb2.0.CJ7.XA7Ns"@mx1>
- Resent-Sender: seeds-list-request@eskimo.com
Some list members informed that is the Red Savina Habanero. Now you send
information that is the Caribbean Red. How do you compare it with the Red
Savina? And in Scoville heat units?
Thank you for your assistance.
Regards,
Angelo Clarizia
in Belo Horizonte, Brazil
Michael Bailes wrote:
> The Carribean Red.
>
> Michael Bailes.
> Herbarist
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