|
Post by mabudon on Feb 15, 2012 22:40:00 GMT -5
Oh me oh my- if you have a hard time with those chips, you haven't tasted ANYTHING yet
I wish all of us "daredevils" lived in a sort of better geographical spread. I will probably work up the stones to try another, this year from my own plants...
|
|
|
Post by dvg on Feb 16, 2012 18:35:31 GMT -5
Oh me oh my- if you have a hard time with those chips, you haven't tasted ANYTHING yet Agreed...though those chips may seem hot enough to the uninitiated, the actual eating of any SuperHot pepper will surely be several orders of magnitude hotter. dvg
|
|
|
Post by lenynero on Feb 19, 2012 20:05:50 GMT -5
|
|
|
Post by Apoplast on Feb 20, 2012 16:31:49 GMT -5
I thought the Trinidad Butch T already upset the Bhutt Jolokia. Regardless, I already have seeds of the Trinidad Moruga Scorpion on the way. Just in time to start for the summer. It's going to be a good growing season. I can already tell.
|
|
|
Post by dvg on Mar 1, 2012 22:04:48 GMT -5
Yes, the TS Butch T strain is considerably hotter than a bhut jolokia pepper, but i'm having a bit of a tough time wrapping my head around that TS morouga blend pepper testing out at over 2 Million SHU...
...and quite frankly i doubt any of us would be able to grow one that hot, unless we were living in New Mexico and stressing the living bejeebers out of the poor plant in order to make it even close to that hot.
dvg
|
|
|
Post by peatmoss on Mar 2, 2012 7:18:42 GMT -5
Goodness, the hottest I have ever eaten was a plain old jalapeno and that almost killed me. By the time the heat was gone I am pretty sure I had drunk all the milk in the house!
Don't kill yourselves.
|
|
|
Post by dvg on Mar 4, 2012 20:11:30 GMT -5
Goodness, the hottest I have ever eaten was a plain old jalapeno and that almost killed me. By the time the heat was gone I am pretty sure I had drunk all the milk in the house! Don't kill yourselves. Jalapenos are generally rated in the 5,000 to 10,000 SHU range, but i've heard stories anecdotally of a few rogue jalapenos that really burned some seasoned chileheads. The heat from plant to plant is variable and even pod to pod on the same plant will be different. Jalapenos have mostly been dumbed down heat-wise to ensure more consumption by the general public. I've noticed a 1 in 5 ratio in local store bought jalapeno peppers, with only one in five of those peppers having noticable heat when they are used as jalapeno poppers. Even my wife, who isn't a lover of the very hot stuff, noted that most of the jalapenos don't have very much heat. For any one that is looking to grow a strain of jalapenos that still have some decent heat to them, look for the Biker Billy strain of jalapenos from Burpee Seeds. dvg
|
|
|
Post by peatmoss on Mar 4, 2012 20:15:26 GMT -5
Interesting, these jalapenos were home grown, I also have a fairly low heat tolerance even though I use lots of fairly strong hot sauce (me strong not you strong ). Maybe there is something genetic about it.
|
|
|
Post by mabudon on Mar 4, 2012 23:06:06 GMT -5
As dvg suggested, it is more about growing conditions- more heat, less water will almost always make a hotter fruit in pretty much any pepper variety with heat to them. Genetics definitely play a role, but for the wacky variance between individual peppers, even from the same plant, stress is a huge factor.
I second dvgs anecdote for the "1 in 5" thing too, that is a pretty safe way to judge them, usually. Here's hoping there are some brutally hot peppers in my future.
|
|
|
Post by bonfield on Mar 16, 2012 16:39:28 GMT -5
So any progress reports on pepper seedlings? I'm hoping to transplant some of mine soon!
|
|
|
Post by Apoplast on Mar 24, 2012 20:06:24 GMT -5
Mine are doing well, but just past the cotyledon stage. You must have started yours lots earlier than I did. Or you are a mush better grower (which is entirely possible). Still, I was excited that my Moruga and Butch T scorpions came up! It's going to be a spicy summer!
|
|
|
Post by bonfield on Mar 25, 2012 20:38:11 GMT -5
I started mine months ago, alot of them are long-season peppers, plus I wanted to get larger plants in fewer containers this season. I don't have anything as spicy as the Moruga or Butch T, just a few varieties of ghost peppers, have you tried anything close to this heat yet?
|
|
|
Post by Apoplast on Mar 25, 2012 21:19:42 GMT -5
Hi Bonfield - I should probably have started mine earlier, but too late now. As far as spicy types, I mostly grow C. annuum types because they tend to have much better flavor. But I've also enjoyed some C. chinense types too. I'm a fan of some of the 7 pod types as they have nice flavor for a hot type. But this will be my first venture into the scorpions. I'm not sure if my experience with the 7 pods counts as the same realm as the scorpions though. 7 pods tend to only be about as hot as the Indian hot types like the ghost chili. I'm sure it will be an adventure no matter what.
|
|
|
Post by dvg on Aug 21, 2012 12:49:10 GMT -5
Here is a cross section of a white 7 Pot pepper that my friend from Georgia grew in his garden. You can see the yellow capsaicin oils in stark contrast to the white flesh of the pepper. 7 Pot peppers originate from Trinidad and are so named because one of these peppers was hot enough to heat up 7 Pots of stew, which is possible because these peppers can easily test out at over 1 million SHU's (Scoville heat units). dvg
|
|
|
Post by vinnymc on Sept 9, 2012 20:51:30 GMT -5
the peppers can't go outside for the winter? I thought they were pretty hot. LOL nice peppers I tried them before from seed from a pepper at nofrills didn't work so I gave up on peppers all together.
|
|