If there is enough I would like to request some seeds.

If you have any particular tomato seeds you want I could see if I have them also...

Thank you.

if you're also interested in some superhot pepper seeds, may also be able to accomodate you. =D

Those of you who want the seed need to PM me your mailing address and remind me you want some Uyababa seed. I'm going to pick some more this weekend to dry for seed. I will try to accommodate everyone in the next month or so. If you need the seed earlier let me know; because I have some ready now.

Glad all is well in the land of Peppers...

Bill, Do you have any more of those Uyababa Pepper seed to share.
I don't need many.

Tim

[QUOTE=b54red;183018]Those of you who want the seed need to PM me your mailing address and remind me you want some Uyababa seed. I'm going to pick some more this weekend to dry for seed. I will try to accommodate everyone in the next month or so. If you need the seed earlier let me know; because I have some ready now.[/QUOTE]
Sent PM-Thanks again

I went through the chiliman database

[URL]http://www.thechileman.org/search.php[/URL]

putting in various letter combos of Uyababa (uya, baba, bab etc) and got some hits that may be close, but you would have to look for a best guess since you have the original lable.

"Uyababa" is probably correct. It is originally from the Durban area of SA (and a wonderful town, if I may add). It hits +/- 70,000 on the SHU scale. Very prolific plants. It has been on my "Want list" for awhile. It has a wonderful flavor, and is hot enough to add interest without destroying the other flavors in your recipe...just do not use too much.

I can't eat but a small amount before the heat gets to be too much but they make a fantastic hot sauce.
I boil my peppers in vinegar with some garlic cloves I then grind them in a blender and strain and regrind the stuff that doesn't get through the strainer. I then add sugar and vinegar and salt until I get the heat about right for me and then add some molasses and a little Worcestershire sauce. I then use it on nearly everything that you can add pepper sauce to.
I probably won't be growing Cayenne anymore because of the superior production of this pepper and the ease of picking. The plant takes longer to start producing than a Cayenne by a few weeks and it needs much more room because it gets so large. I have no idea what it would do in a container but my guess is it would be smaller.

Make sure you PM me if you want some seed before I run out of them. My memory isn't what it used to be so I need the PM to remind me.

Looks like Uyababa is the winner, it's already twice as big as Malagueta and they were both started at the same time, 1/26.
A question for b54red, how about spacing? I'm planning to plant them three in a group 1ft apart from each other, is that too close?
Bhut Jolokia, Malagueta and Uyababa, all started at the same time:

I would space the uyababa and malagueta 18 inches apart
And then the bhut 24 inches away from the other peppers as it can get quite a bit wider than the two.

Marko,

My understanding after talking to Bill (b54red) was that Uyababa reached 6-7 ft tall, and was wide as well. I'm pretty sure he posted some pictures that had the plant in it. I started 2 and will probably give them about 3 ft. I'll probably give malagueta around 2 ft, since they also get pretty big.

Buck

Put the Uyababa about 4 feet apart. I had mine 6 feet apart and they were touching each other. They get really big. Malagueta I would plant about 2 feet apart, they grow slow but will surprise you if you have rich soil. My largest Malagueta got over 5 ft tall and over 3 ft across. My Uyababas all got over 7 feet tall and around 5 feet thick. If you plant Pappadew they need nearly as much room as Uyababa.

Thanks, I'll plant them 4ft apart.

growing this variety this year, hope i get good yields like you