“The Merciless Peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum!”
Posted on 10/17/2016 10:14:38 PM PDT by nickcarraway
Hot Peppers are rated by their heat (called Scoville Units)
A Chart of Peppers according to Scoville units of heat can be found at :
http://ushotstuff.com/Heat.Scale.htm
The 'Carolina Reeper' is the hottest known hybrid pepper
Reapers are hot as hell but they last way way to long. Jigsaws are a punch in the face and leave you endorphin rushed. I don’t understand why the pain can be at diff points or why some shoots really high or some builds and why some lasts so long and some subsides in 10 to 20 minutes.
10 Best Red Hot Peppers Recipes | Yummly
http://www.yummly.com/recipes/red-hot-peppers#!
10 Ways to Use Chili Peppers
http://startcooking.com/10-ways-to-use-chili-peppers
Wow. They look evil.
I don't understand it either, why some have a gentle 'build', and still others start and end hot.
I don't think that the scoville unit applies to that kind of heat, but I know what you mean.
I know that the degree of hotness depends on the cultivar, genetic breeding, available nutrients, available water and sunlight while growing, etc.
A fully mature hot pepper will start 'corking' ( a brown patch forming on the exterior skin), so it tells you when it is ripe.
The novice gardener generally believes that this 'corking' occurs as a form of sunburn, whereas it actually is the plant stating that it is fully ripe.
Yes, I have had oriental hot peppers that have a 'build', whereas ,to me, Spanish and South American peppers seem hot from beginning to end. I don't know why .
My favorite cooking pepper is the African birds eye pepper.
Starts hot but ends with just a tingle. Great on chicken. I mean REALLY great.
Add some garlic and you have Nandos. http://www.nandos.com/
Scrumptious. They have built an empire on it.
And thanks for the corking thing. Gave me insight into which seeds to save.
meat and bone meal and or fish emulsion for the P and K and rotate with legumes for the N? It is how I do it. Seems to work.
I could never see it myself. I've abandoned otherwise-perfectly-good food after a tiny bite.
Rectum? It pert near killed him!
I don’t have much to compare too, Habanero is alright, but I love the flavor and heat my “Filipino Hot Peppers” have. I call them that because it is what my Filipino neighbor that gave me seeds called them, not positive, but after some research, I now believe them to be birds eye peppers, did not realize there were different strains of birds eye.
My plant grows year round here in phoenix and I get 2 crops of them, per year, tons of new blooms on it right now. Think this was the 4th year since I planted it. The hottest ones seem to come from the drier times. A wet spring cools them down quite a bit... Last spring was so wet my jalapeno’s were not much hotter than green peppers. My family is not really into the hot stuff, I sneak one in every now and then into stuff, but usually just put a crushed up dried one in a can of chili, to make what they consider hot chili actually hot. I also get some pretty hot oil at the Chinese restaurant, with their kung pao, not sure what peppers they use to make it though...
Knowing a Carolina Reaper or even a Ghost Pepper is 5 to 10 times hotter (at least) makes me apprehensive about trying one, but I would probably have to try it if the opportunity presented itself. I am planning to get some seeds to grow something else hotter... may as well be Reapers I suppose.
I recently saw a youtube video of some moron trying to smoke a dried Carolina Reaper in his bong... Then he started chugging water... Looked like he could have easily suffered the same “tear”, What a fool!
If you had actually READ IT you would know it wasn’t the pepper but his violent vomiting that caused the tear.
“The Merciless Peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum!”
Read the frigen article.It doesn’t say the peppers burned a hole.
“He threw up so much, in fact, that he caused a tear to form in his esophagus—a rare condition known as Boerhaave syndrome”
Last year I grew Reapers and made my home made hot sauce (fermented) with half Reaper half Habanero. It is one drop stuff.
Ghosts are way more than 10x times hotter than Jalapenos. Habaneros are 10x hotter then Jalapenos, and they don’t even register when compared to Ghost peppers. Even tiny amounts in a sauce will make it too hot for the vast majority of people.
I once ordered a couple Ghost pepper tacos and turned out they were just tacos with a layer of diced peppers. I ate two of them and had the worst stomach ache and a mild case of shock. Not fun, but I do use them in cooking and love a good extreme hot sauce.
You should taste the fruitiness of peppers in a good sauce, but many are bitter because they use unripe peppers, or they are just hot for the sake of hot. I have noticed that many of the Scorpion/Ghost/Malorca sauces are not very good — I believe many people don’t actually taste them when they’re prepared.
RTFA
And it burns, burns, burns
The ring of fire, the ring of fire
JOHNNY Cash
Like they say...'burns at both ends'.
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