Glasswalker wrote:
> The others have pretty much hit the nail on the head as to where to
> find these lovlies. I believe I've seen them by the name 'japones'
> on them as well, kept in the fresh produce section in celaphane bags.
>
> As far as the heat goes, they can be very hot. If you want to give
> it a go, I would limit it to one pepper to start off with. Break it
> into a few pieces (either use utensils, or wear gloves if you have
> sensitive skin), and add them close to the end of cooking. The
> longer they cook, the hotter they will get.
>
> Personally, I love 'em.
>
> Hope that helps.
> -Glasswalker

Great advice - thanks! One is what I'll try at first.

Dora