A lot of people responded to offer, so offer is closed now, sorry. My offer, not OP offer!
The fridge was an old one, no self defrost, the ice that formed (in the old days you had to thaw your refrigerator once a year) melted, and the seeds got wet. The ones in ziplocks are fine! The ones in paper coin envelopes molded. I have way too many seeds anyways! probably 100 different peppers, and 100 different tomatoes, so some are lost, I still have a lot.
It was one of those small dorm fridges, and buried under Christmas decoration boxes pulled out for the holidays. A request for seeds had me looking, if another couple weeks went by, I would have lost all in paper coin envelopes, some are OK, never getting wet, or just moist. I'm repacking them tomorrow, drying them out right now. I will try and save a few of the moldy seeds, if a good variety. I decided it's a good time to cull out varieties I didn't like. I have a hard time not saving seed, even of varieties I didn't like.
For those who I send Scotch Bonnet seed, MOA stands for Ministry Of Agriculture - Jamaica. These are official seeds from the government stock, they actually rarely form bonnets, but it is an excellent super hot. The basis of all jerk sauce. I have used them for jerk sauce, but the bottled products direct from Jamaica are very good, and a lot easier to use, no prep work! I like using the paste form, it never goes bad, and you need 1/4-1/2 teaspoon for smoking hot jerk sauce. I use a beef or chicken gravy as a base for the sauce. Making it fresh with allspice freshly ground, ginger, and scotch bonnet is not easy to get the right proportions, and other ingredients. Real road side jerk sauce does not have a lot of spices I see in various recipes on the net. I have been to Jamaica 4 times. I have tasted many examples in Jamaica through the years.
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