The Scoville Scale

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DB Custom
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How warm is “plenty warm” in Maine? The peppers are generally a warm to hot weather plant. With nights in the low to mid 70’s and days from 95 to 115 the habanero seemed to thrive here.

Pulsar
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It was well up above 70s, maybe even 80s when I put them out. Was last year, so I dont remember exactly 

 

edit: http://www.gardeningknowhow.com/edible/vegetables/tomato/tomato-leaves-turn-white.htm

Its for tomatoes, but I am pretty sure that is probably what happened. Shock from going from my indoor grow light to full sun

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Trying to figure out why they would have only made it through the first day. Pretty much had to be the temperature, can’t figure why they would have gone down so fast. They’re usually pretty hardy plants.

downlinx
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It is not about the heat of the outside weather, it is about maintaining a soil temperature at 70F or higher after moving them outside. Did you buy growing plants or start from seeds? Potting soil has some additives that really burn the roots. If you can find 15-15-15 soil and you can put a heating pad under at night, you might be able to grow a nice sized plant. Also keeping the keeping the Ph level between 6-7, you will get the beat flavor to heat ratio.

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Pulsar
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I started them all from seeds. Like I said, it probably was shocked from going from one grow light to full sun light. That is the only thing I can figure

wiljen
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got a garden out back with

2 7 pod Douglahs
2 Trinidad Scorpions
2 Red Bhut Jolokia
1 Morouga
1 Carolina Reaper
1 Naga Morich

I use them in a bit of everything – and yes, I grew up in Texas.

downlinx
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I would love some trinadad seeds if your willing to salvage some wiljen Wink

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Richwouldnt
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I just ordered some Mad Dog 357 Silver Collector’s Edition with bullet Key Chain Hot Sauce from an Amazon seller. Claims to be 750,000 Scovill units. I also have some Faraon Habanero Pepper “Pure Pulp” in red and green. The only Habanero sauces I have seen that lists water and vinegar as ingredients 2 and 3. I just bought them so have not tried them yet. Listed as made in Panama. We shall see.

Rich Wood
Reno, NV

wiljen
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Ive got the 357 Collectors stuff and it is wicked hot but obviously an extract sauce – the sugar cane as a cover for the extract helps though, has a good flavor.

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Definitely a lightweight here. Probably due to some unfortunate incidences in my youth with second chance meals. I do like foods with some spice but hot oil for my Cubano and Kolsh is about the high end for me.

Three Tanna leaves to give him life, nine to give him movement. But what if he eats the whole bag?

Scott

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I like peppers, but powdered cayenne and jalapenos are about my limit. My two sons grow and enjoy hot peppers, including the Carolina Reaper. Heat varies with growing conditions and varies pepper to pepper as well as plant to plant.

Quote:
Hottest chili. The hottest chilli is Smokin Ed’s ‘Carolina Reaper’, grown by The PuckerButt Pepper Company (USA), which rates at an average of 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina, USA, throughout 2012.

The pepper I cannot eat? Bell peppers, something in them always raises heck in my digestive system.

DB Custom
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I’m fine with Jalapeno’s, Chili Pequin, Habanero, but don’t care for the results when eating Bell Peppers. Crazy maybe but it is what it is.

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DBCstm wrote:
Use it quite often. Red Savina Habanero and done right, without the taming effect of carrot. Gotta love it!

We grew our own Habanero for a while and would slice up a fresh one on burgers, eggs, whatever. We’ve gotten a bit out of the habit though.

When we go to our favorite Mexican food restaurant we always ask for Extra Spicy Pollo Chipotle, love the stuff, and it’s important to know if the owner’s wife Angela is cooking! She makes it “hurtcha hot”! Jose will be cautious and afraid to cause damage. Angela has no such concerns and we love how she does it!

I have eaten a Habanero raw before. Took a healthy bite of it and really was amazed at the delicious flavor and how sweet it was. Thought I’d gotten one that wasn’t hot. It got down into my stomach and decided to make itself known. Smile

One of the funniest vid’s I’ve ever seen on Facebook was of a black woman that was talking up the value of fruits and vegetables. Held up a bright orange Habanero and called it a Cherry, “Isn’t this one cute!” and she bit it in half and started chewing. Then said, “I think this one is some kind of pepper.” And then she stuffed THE REST OF IT IN HER MOUTH! Chewed it up and then put on the funniest performance I’ve ever seen. I could watch it every day for a week and have six pack abs. Seriously!

Eating the “Cherry” width=“560” height=“315” src=”//www.youtube.com/embed/HJrt6qzonec” frameborder=“0” allowfullscreen>

Great, now you guys have me watching people eating hot peppers on youtube!Not how I thought I would be spending my Sunday morning!
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…you laughed your butt off didn’t you! Cracks me up, every time I see it.

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I did, but then started watching all the other ones.I did try the Habanero challenge once while I lived in VA.I spent most of the night drooling on myself.The best part was the next morning at work.My co-workers could hear my screaming in the bathroom!Talk about “ring of fire”!Never again!

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DBCstm wrote:
I’m fine with Jalapeno’s, Chili Pequin, Habanero, but don’t care for the results when eating Bell Peppers. Crazy maybe but it is what it is.

My Aunt in San Antonio used to grow Chili Pequin peppers in her yard, they were quite hot! Big Smile

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The Chili Pequin or Bird’s Eye Pepper is actually quite hot, but it’s a safe hot. Meaning, it’s a flash of heat and then it goes away. The Habanero isn’t instantly hot, but takes a few seconds after you bite into one and then there’s not a thing you can do about it for maybe 20-30 minutes! lol

To the uninitiated, you absolutely have to be careful preparing and handling these kinds of peppers! Getting the juice from these super hot peppers on your fingers while slicing them up and then rubbing your nose or eyes or even touching other parts of the body can cause a lot of pain and in the case of the eyes, send you to the hospital. We’ve seen times after slicing up Habanero’s that even 3 repeats of washing hands with dish soap you could still taste hot on a finger! So be Vewy Vewy Caweful!

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OMG! I love that video!

My staple hot sauce is cheap and comes from Wal-mart. http://www.pesola-scales.com/habanero-powder/extra-hot-habanero-sauce-xx...

Me and a friend polished off a bottle of this at work. It took us about a year and now my heat tolerance has gone up. http://www.hotsauceworld.com/daghpenajoho.html

My son brought home some crazy hot sauces that we have at home but a can’t remember what they are call right now.

My favorite pepper is the habanero. The flavor is outstanding! I make hickory smoked turkey chili, and I smoke the habaneros too.

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Has anyone tried the Bonda ma Jaques pepper? I have heard that it is a great tasting pepper+also great heat

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Rolz
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I’ve eaten yellow Trinidad Scorpions. I had a plant which produced a few pods last season, hoping for more in the next one this summer. Also eaten chocolate habaneros which weren’t quite as hot.

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Rolz wrote:
I’ve eaten yellow Trinidad Scorpions. I had a plant which produced a few pods last season, hoping for more in the next one this summer. Also eaten chocolate habaneros which weren’t quite as hot.

The chocolate ones just rub me wrong. The visual profile, and perceived conflict of flavors, is too much for me.

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Rolz wrote:
I’ve eaten yellow Trinidad Scorpions. I had a plant which produced a few pods last season, hoping for more in the next one this summer. Also eaten chocolate habaneros which weren’t quite as hot.

How is the flavor on the chocolate habanero?

downlinx
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nitroz wrote:
Rolz wrote:
I’ve eaten yellow Trinidad Scorpions. I had a plant which produced a few pods last season, hoping for more in the next one this summer. Also eaten chocolate habaneros which weren’t quite as hot.

How is the flavor on the chocolate habanero?


It depends on the strain and climate but the ones I grew last year had a citris and sweet flavor by itself. The true flavor comes out whenyou smoke it. I smoke mine with apple wood and made jerk sauce. Definitely my favorite pepper for making sauces and spice rubs with.

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nitroz
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downlinx wrote:
nitroz wrote:
Rolz wrote:
I’ve eaten yellow Trinidad Scorpions. I had a plant which produced a few pods last season, hoping for more in the next one this summer. Also eaten chocolate habaneros which weren’t quite as hot.

How is the flavor on the chocolate habanero?


It depends on the strain and climate but the ones I grew last year had a citris and sweet flavor by itself. The true flavor comes out whenyou smoke it. I smoke mine with apple wood and made jerk sauce. Definitely my favorite pepper for making sauces and spice rubs with.

Nice! I love jerk sauce! Thanks for the tip!

wiljen
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downlinx wrote:
Has anyone tried the Bonda ma Jaques pepper? I have heard that it is a great tasting pepper+also great heat

I have but don’t think the flavor is that good. If you want great flavor along with near nuclear heat get either a douglah or a fatali.

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The habeneros I added were about the size of 3 average grapes. Split two between the three pint jars. Used about a quarter a jalapeno per jar, and dropped the crushed red pepper to half a tea spoon. Also put about twice the garlic, because I really like garlic. And added a little extra salt because I was using sea salt, and emptied my salt grinder on a plate and ended up being about a third a table spoon, so u just put 4 tablespoons of unground pink sea salt in the brine. 

Next time I will stick to the recipe on salt and garlic, and remember the pepper corns. Will still use the pink sea salt, because I like the fact it's not processed and still has the minerals that made salt the needed nutrient it once was 

Pulsar
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But the cauliflower was still great. Pop a piece in your mouth and get that tart dill flavor, then the garlic and heat from the peppers roll in. 

For my first try, I am pleased. I knew I would need to tweak my recipe a bit, but it's real close. 

 

It's got that spice I like with a great flavor

downlinx
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With my habanaros I will can them in extra virgin olive oil and freah fennel. Let them sit up to two months before I open and eat the habanaros. Then use the olive oil to cook with.

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Illuminaria
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“Held up a bright orange Habanero and called it a Cherry”

Priceless!

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I went to a Zaxby’s Chicken one time and ordered the XXX Extreme hot wings – 10 pc. box. I gulped down a 24 oz DR Pepper plus refills, and only got 5 of them eaten. I took the rest back with me, but never ate them. I just thought that nothing from a chain restaurant could possibly be all that hot, so I got the hottest ones they had. I’ve eaten habaneros, but nothing hotter, until that chicken. I couldn’t even taste it, it was just pure heat.

I’ve made hot sauce before by juicing several different kinds of peppers that my Father-In-Law grew for me in his garden. I used only the juice and a tiny bit of vinegar, salt, table pepper (black pepper) and some sugar to round out the flavor profile. The raw pepper flavor shone through perfectly. It was the best hot sauce I’ve ever had, and it had plenty of heat, because the majority of the peppers were habaneros.

Another story: One time at a church dinner, someone brought in some peppers from their garden to share with anyone who wanted them. There were habaneros, cayennes and jalapeños. As a joke, I told a six-year-old girl that if she ate one of the habaneros, I’d give her a $10 bill. She turned me down, but to my surprise, her 10-year-old brother volunteered to take up my challenge. He popped the pepper in his mouth and started chewing. It wasn’t long before tears were streaming down his face like rivers. But, he finished chewing it, swallowed it, and collected his $10 bill! I was impressed. He never would do it again, though, even when I offered him twice the payout.

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