Really hot chili peppers

[TJ Buffalo]

Looks like a new record has been found in India...
http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm
I like hot stuff, but I don't think that I'll be ordering any.

[roseway]

That article doesn't get the story quite right. The previous hottest chili was grown in Dorset, England (believe it or not): see http://www.timesonline.co.uk/tol/news/u ... 700700.ece

Eric

[johnc]

Wow, looks like just what I need to take off the bathroom wallpaper

�It has a refreshing smell and a very good taste but you don�t want too much of it. It is a killer chilli and you have to be careful and wash your hands and the cutting board. If you don�t know what you are doing it could blow your head off.�

I've been growing Habaneros and Arbol chili (Cayenne) for years but nothing like that. My first crop of Habaneros last year were yellow and bland. I added some bonemeal and tomato juice to the soil around the plant and the second crop bloomed bright red and were extremely hot. I make a salsa Mexican style by grinding and then reducing in olive oil, until all the water is gone. This particular batch I had to open all the doors in the house to ventilate as the fumes were too acrid
It looks like one of my Arbol plants has survived the winter and is now in bloom again.
By the way, I find Habanero goes very well with Sage and in small quantity (about half a small one per kilo of meat) adds a nice kick to a Lincolnshire sausage.

[Hobbitfeet]

HI, I too grow Habaneros (well the Jamaican equivalent - Scotch Bonnet) Mine too are usually yellow. I'm interested to know why you added tomato juice to the plants. Is it this which is responsible for the change in the peppers' colour?

[Big Guy]

I grew habenaro's only once they were too hot to do anything with. I put 2 into a big pot of Jambalaya and it was so hot I couldn't eat it. And I do love hot things. I started them from seed that I ordered from Stokes seeds. I started them in my green house and then moved them into the garden, that fall I moved one of the plants into a big container indoors, and kept it as a house plant all winter. The following spring I put it in my green house and kept it there all summer. I had loads of red peppers on it and were they ever hot. Too hot!

[lemonD]

That article doesn't get the story quite right. The previous hottest chili was grown in Dorset, England (believe it or not): see http://www.timesonline.co.uk/tol/news/u ... 700700.ece

Eric

Maybe the Dorest chilis aren't quite what they seem? Have a look at the date of the article

Lemon

[johnc]

HI, I too grow Habaneros (well the Jamaican equivalent - Scotch Bonnet) Mine too are usually yellow. I'm interested to know why you added tomato juice to the plants. Is it this which is responsible for the change in the peppers' colour?

I just figured there was something missing in the soil and heard the red ones were the hottest so added what I thought would fix it and it seemed to work

[BBQer]

It's amazing the variances in what is considered fact.

Everything I've ever read on the heat of peppers placed the jalapeno at around 30,000 Scoville units and the Habanero at around 300,000. I think these articles are referring to the new wimpy jalapeno that's been developed for mass consumption when they rate it at 2,500-10,000 SU

I read several news articles about the Dorset Naga last year, but then this "expert" from New Mexico State U. doesn't even acknowledge it's existence.

Be skeptical about what you read.

[roseway]

Maybe the Dorest chilis aren't quite what they seem? Have a look at the date of the article

Lemon

Not everything written on April 1st is an April fool joke. The Dorset Naga is a seriously hot reality.

Eric

[Wilf]

I think all these varieties will turn out to be very similar, they seem to have a slight name variation from different areas of India, I am currently growing the Original Dorset Naga, plus the Bih Jolokia and the Bhut Jolokia, but expect I wont be able to tell the difference in them, but at those sort of heats does it really matter, the only thing about these Nagas is they do have a very distinctive taste and smell to them, and more and more Naga curries are now turning up in Indian restaurants. We currently have a Doset Naga chilli jelly for sale which is our hottest product, but even that is toned down a little as they are viciously hot.