Pepper seed germinating time?????/

Well I just place them on top of the soil, then cover them with a very thin layer of vermiculite...and if I'm out of vermiculite, then very fine seeding soil.
Lots of folks germinate them in wet paper towels. I have done that as well, it works really well, like Robin says.

As for the EM, it is something that I use on some plants. It stands for "Effective Micro-organisms".
Take a look here: http://www.volkstuindersvereniginghoornenomstreken.nl/Page18.html
Just scroll down to the second article. It's interesting stuff and I ran a little trial on it to see if it really worked. I was pleased (and surprised) at the results.
Some farmers here use it.

We use the hot and the sweet peppers. I have a string of hot ones hanging up drying. It will be time to process them soon.
I get my seeds from the supermarket. --I go in and but the largest two red, pointy peppers that I can find, the same for the bell-shaped ones, and that is what I dry and plant. I have bought them in seed packs from T&M, but have always had such good success with these from the market that I just use those now.
If you want some from last year, say the word.

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Sjoerd http://www.volkstuindersvereniginghoornenomstreken.nl/Page11.html

Well B,
I'm glad I met you as well, but you knew that already. heh heh heh.
Anyway...The way I dry and process them is pretty basic:

--I bring them in, and run a needle and thread through the stem where it was plucked off the plant and I hand the string of peppers up highish, because that's where the air is warmest and dryest. If there is a spare window, I hang them there...but I have draped them all over the house. Embarassed

Ach... they are red and attractive. The guests don't minnd them....I don't think. Wink

I just add to the string full every time that I harvest some.

--When ALL of the peppers are well and truly crispy dry...I take them down for processing.
I break them open and remove the seeds. (True pepper lovers keep do not do this step...but they no doubt enjoy injuring their mouths). heh heh heh.
Once the seeds have been removed, then I crush the skins and place them in a blender and grind them well, until the ground peppers are tiny little flakes.

--I put these in an air-tight container and use them through out the year.
Sometimes, I put the flakes or even larger pieces into a container with olive oil.
With and sometimes without garlic.
Small amounts of that "oil" is then used to flavour certain spicy dishes that we like.

Here are a couple of pics:

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Sjoerd http://www.volkstuindersvereniginghoornenomstreken.nl/Page11.html