Already in the process of saving them. In fact I've been
growing new plants from seed continually to keep the line going.
The bulk of the hot peppers are descended from hot peppers my
granddad used to grow, although I kept poor seed production practices
and let them cross with several other varieties.

This makes them much more valuable, in a sense, relative to seed from most
commercial seed vendours, especially in terms of genetic diversity. You
could even turn the consequences of poor seed production practices to an
advantage by examining the plants produced to see if their unique genetic
composition has yeilded plants worth using for future line breeding efforts.
Additionally, looking at crop production ecologically, there may be
advantages to allowing some outbreeding to counter any negative effects of
inbreeding.

BTW, I visited Thailand a little over a dozen years ago, while I worked in
Singapore. I know the peppers there are quite hot, but certainly quite
tasty when used in moderation. But my sisters and their families are wimps
in that they find a single Scotch Bonnet in a kilogram of meat and another
kilogram of beans and sweet peppers outrageously hot. When eating it, they
tell me their mouths are on fire; all the while I am eating it and finding
it quite mild. Very few of them will eat a meat sauce I have prepared
unless I verify I have made the sissy version. ;-)

Cheers,

Ted

--
R.E. (Ted) Byers, Ph.D., Ed.D.
R & D Decision Support Solutions
http://www.randddecisionsupportsolutions.com/
Healthy Living Through Informed Decision Making