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Post by gakaren on Feb 17, 2015 16:13:08 GMT -5
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Post by desertwoman on Feb 17, 2015 18:13:24 GMT -5
With a name like Trinidad M Scorpion- that scares me too!
However- it's not a good idea to 'drink' something to squelch the heat. That actually can make it worse. Beer may one beverage that somewhat helps.
The best thing to do is to eat something that will cut the heat.
Here in northern NM, native cuisine serves sopapillas (little puffy pocket breads of sprouted wheat, that is deep fried) with honey. Cuts the heat like a charm!
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Post by breezygardener on Feb 17, 2015 18:42:30 GMT -5
I love hot peppers. But I draw the line at varieties that people grow/eat just because they're uber hot. There needs to be some fruity pepper flavor there for me, & from what I've heard, many of the hotter-than-hot varieties have so much heat that it masks whatever flavor they might have. |
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Post by desertwoman on Feb 17, 2015 18:55:54 GMT -5
I agree with you on that..
I have a pretty good tolerance for heat. But there needs to be flavor with the heat
Also, everyones heat tolerance is different. Some people scream "HOT" at levels I think are just barely detectable.
If one of our out of town guest asks, at a restaurant, if the chile is hot we usually say- "if you have to ask, then it is probably is too hot for you."
But I definitely do not like those uber hot peppers. Unless you use just a pinch in a recipe, you are burring off the taste buds on your tongue What's the point?
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Post by farmerkevin on Feb 17, 2015 19:03:54 GMT -5
I grew ghost peppers one year  But this year I'm growing jalapeños and habaneros. Some cal wonder bell peppers also, but that's about it. I have seeds from a "chile arbor"(?) and from what I've been told is a New Mexico chile(?) it's big and long. Was green, turned red. I'm tempted to try it! |
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Post by breezygardener on Feb 17, 2015 19:13:21 GMT -5
I grew ghost peppers one year But this year I'm growing jalapeños and habaneros. Some cal wonder bell peppers also, but that's about it. I have seeds from a "chile arbor"(?) and from what I've been told is a New Mexico chile(?) it's big and long. Was green, turned red. I'm tempted to try it! If you're talking about "Chile de arbol", those are relatively small, thin, very hot, cayenne-type peppers. Nothing like the larger, longer, milder New Mexico chilies.
For my cooking I love & use Jalapenos most frequently, followed by fresh & dry cayenne & Thai peppers for stir-fries. Like Habaneros for Caribbean stuff - hot, but still fruity. Cubanelles are my mild favorite for Italian frying peppers & Poblanos for Mexican/Spanish stuffing. Colored Bells I use for occasional stuffing, roasting for antipasto platters, & everyday recipes.
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Post by desertwoman on Feb 17, 2015 19:17:31 GMT -5
There are quite a few native New Mexico chiles- both heirloom and hybrids.
Most of them are long and 'meaty.. And they all turn red if left on the plant long enough.
Wonder what you got? If you find out, let me know. Just curious. I grow 4-5 different kinds each year in a range of heat.
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Post by pepperhead212 on Feb 17, 2015 19:48:57 GMT -5
Red savinas were the hottest for many years, and are still one of my favorite habaneros, with a fantastic flavor. White Bullets (~400k) are another favorite, and the earliest of any I have grown. Last year I found another great one - the Mustard Habanero (~3-400k), which was the largest pepper plant I have ever grown, with a huge number of really good tasting habs. And this was only the second habanero variety (another was a chocolate variety) I have tried that kept its heat in a salad. It seems that the heat in most habaneros dissipates in a bean salad, maybe due to the vinegar, though I have never seen any references to this! I can make a salad with red savinas, which is almost inedible at first (at least to most), but three days later, though the habanero flavor is there, the heat is almost gone! Really strange...
The flavor of the superhots I have tried - bhut jolokia, 7-pot yellow and red, trinidad scorpion, and naga dorsett - had the habanero flavor, but something else in there as well, and just don't taste as good to me. Not to mention, you really can't use enough of them to get flavor in a dish, as it will simply be too hot!
This year I have a new one (to me) - Trinidad Scorpion Jonah. I'll see if it is truly hotter than the others I have grown.
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Post by gulfcoastguy on Feb 17, 2015 20:28:14 GMT -5
Craig's Grande Jalapeño
Purple jalapeño
Ethiopean Brown Pepper
Caribbean Red Habanero
Those are my hot peppers this year and they are all new to me.
I did plant Red Marconi, Large Sweet Antigua, and Violet Sparkle for sweet peppers this year Red Marconi is a reliable repeat in our gardens.
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Post by gulfcoastguy on Feb 17, 2015 20:33:51 GMT -5
BTW I like hot in limited amounts but the Chocolate Habaneros that I grew 2 years ago are about as hot as I go. I use 1 of them per pint of barbecue sauce, carefully deseeded since they are twice as hot as a regular orange type habanero.
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Post by armjr on Feb 17, 2015 22:40:08 GMT -5
I love peppers too, and I'm a firm believer in the health benefits of capsecum in its many forms. I likewise believe that there is no reason for me to grow peppers I cannot eat. I grow, jalapeños, cayennes, seranos, pablanos, Chili petins, and occasionally a habanero plant (although I seldom eat one and have a quart baggie frozen in the freezer that's two years old). The human body cannot possibly make a proportionate amount of serotonin that one of those thai, scotch bonnet, ghost or otherwise peppers supplies in capsecum. So, there's no point in me eating them or growing them. I enjoy the flavor of peppers and have them in some form at almost every meal.
Alan
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Post by Mumsey on Feb 18, 2015 4:47:35 GMT -5
Milk or white bread helps kill the heat. I don't do anything hotter than Peter Pepper, plenty hot for us! Don't know where that one stands on the scoville units.
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Post by gakaren on Feb 18, 2015 10:35:57 GMT -5
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Post by Mumsey on Feb 18, 2015 18:03:13 GMT -5
Wow, didn't know there were so darn many hot peppers out there. I do have some seeds for Scotch Bonnet, a friend at farmer's market gave me one of them and I dried it for the seed. Now to find it......might grow it for fun. Not eating!
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Post by viejo on Feb 21, 2015 10:20:45 GMT -5
I eat hot peppers every day at virtually every meal and have been for years. The nutritional benefits are many and I can say that if my food isn't burning my mouth then I am not happy. I grow my own and have many of the worlds hottest having just had a red 7pot scorpion with breakfast. This peppers heat level is about as hot as I care to go. I only eat the super hots with food as pain for the sake of pain is not my game. I like the heat to compliment the food, not to dominate it.
To each his own.
jon
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