Hot!!!!! Never heard of some of these.
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Hot!!!!! Never heard of some of these. -
I've always wondered why the superhots always have that wrinkled skin.
I top out at chile de arbol, with the occasional usage of thai and habaneros....and a ghost pepper once every few years.
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I'm sure they're all a cross pollination of some sort but does anyone know which of those really hot peppers are natural, or at least not specifically engineered to be as hot as possible?Comment
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I knew I could count on you two professionals Mosca texastweeter
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The guy at the Farmer’s Market had nice baskets full of Carolina Reapers for $1. I can’t grow them that cheaply, so I bought one.
So, I sat on those for a little while, because I know hot stuff and I know what Reapers are. Then a couple-three weeks ago, I was making cowboy candy, so I did up the Reapers.
Well, today I got up the courage (or ignored my better judgement, either would work) and decided to try one.
I can eat habaneros; I like them, they’re delicious. I can mix ghosts and scorpions in with other stuff, and enjoy them; they have a nice fruity/vegetable flavor, they taste pretty good actually.
They aren’t just impossibly hot; they don’t really taste good. There’s nothing there, just a little earthiness, fiber, and absolutely insane, overpowering burning. I was prepared for the heat; I had a carton of heavy cream and a stick of butter handy. But I was also hoping for something that would make me maybe want to make crackers and cream cheese or something; mix them into something else and have them add something more than just capsaicin.
Fun fact: in all peppers up to and including the habanero family, the heat is concentrated in the veins; peel the seeds and veins out of an habanero and it’s pretty okay. But in the superhots (ghosts, scorpions, the nagas, Reapers, the new Pepper X and Apollo, etc) the heat is throughout the pepper, in the seeds, the veins, the flesh, everywhere.
Pepper X has just been verified as the new Scoville king, at 2,600,000 units. Reports are that it tastes pretty good, too. Apollo is still “unstable”.
I’m going to keep these around as a mind freak, if someone wants to lose their mind. But I will definitely warn them first. It’s the only friendly thing to do… other than just flushing them before it ever gets that far.
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Of the top 9, I use 6 fairly regularly.Comment
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I use a lot of them, top to bottom, but the Ghost and Scorpion are in sauces, and those definitely aren’t over a million Scovilles; I’d put them at about the same as an habanero, around 300,000. But that’s not why I included you in the quote; rather, I have a question regarding your experiences with all peppers.Originally posted by texastweeter View Post
Do you find that sometimes lesser peppers are ridiculously hot, and sometimes hotter peppers are easily tolerable? I’ve had pepperoncinis that I could eat like candy, and I’ve had pepperoncinis that had me running for the bread and butter. I’ve had some Italian long hots that I could barely eat, and others that were enjoyably tangy. I’ve had habaneros that were righteously potent, and I’ve cut up habaneros in delicious garden salads.
Sure there are always going to be variations, jalapeños being the #1 example: sometimes they are worthy, and sometimes they are like pungent bell peppers. But do you think that sometimes it also depends on the set and setting, where you are, who you’re with, how the food is prepared (with vinegar and black pepper, and actual food temperature, bringing up the heat), things like that? That Italian hot pepper dish I’m thinking about was much more tolerable reheated as leftover the next day, for example. It was still hot, but it didn’t have me chomping down 4 slices of bread and butter.
What do you think? Is your experience the same?
Last edited by Mosca; October 17, 2023, 05:58 AM.Comment
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Similar. I had a Serrano pepper once that I swear was as hot as a ghost. It was sautéed and served on top of some enchaladas; so I just picked it up and bit it off the stem. Caught me WAY off guard. Then, I have a batch of scotch bonnets that I blanched and are in the freezer that are about as hot as a big jim but sublimely fruity. I saved them to make peach and scotchbonnet ice cream and cantaloupe scotch bonnet salsa that my wife and kids will eat. IMO Serrano chilies vary the widest. -
About the most steady are chocolate habaneros, always seem to be the same heat. Yes, the way you prepare them can affect their heat greatly. Cooking chilies makes them milder, the longer you cook them, the milder they get. Also, remember the heat is lipid and or alcohol soluble, so that can wash away some of the heat if sautéed (you dilute it into the oil, and you can never get all of the oil out of the pan. It's diluted, the some heat is left in the cooking vessel plus cooking them lessens heat -
I’ve always found Serranos to be fairly consistent in heat. Same with habaneros. Jalapeños are the most inconsistent, which is why I rarely use them in cooking outside of jalapeño poppers.
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Well I'm on the lower end of the spectrum.Comment
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I used to be all about the heat. At this point in my life, I love heat, but am about the flavor more. I just don't enjoy torturing myself, so tend to limit myself to habanero heat levels as a max these days. Although... I do have a jar in my fridge of "Reaper Salsa" that is pretty flavorful, but I can't eat a lot of it. Maybe a tablespoon on a taco or spread around some nachos. I bet the flavor is coming from the tomatoes and other ingredients!
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I like hot but I top out at a jalapeñoComment
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