> When you say you can eat a Tepin (and it can be > done if they are very green), I have to ask you: > what stage of maturity were the Tepin in, and what > State of the country were you growing them in? Eating a Tepin, fully ripened, red, mature, grown in a secret location somewhere in the southern half of Indiana, can be done. I just ate a dried one, but last fall I ate a couple of fresh ones right off the plant. It was hot, but typically very seedy, relative to its size. One interesting thing I notice is that it made my eye sockets sweat less than most other peppers, but my salivary glands went temporarily hyperactive. Barring some foolproof, objective test, I will continue to insist on tasting for myself. I will also refuse to insist that my own subjective opinion be accepted by others as fact. Scott... they are tasty little fellers... KCK