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Post by pepperhead212 on Aug 13, 2014 21:22:32 GMT -5
...and it wasn't as hot as the scorpions, ghost peppers, or naga dorsetts I have grown in the past, but a little hotter than the hottest red savinas. I know, you are saying how can we tell? Well, they were smoking hot, for sure, but I said to him that I could have made it w/o drinking something cold (though I didn't!), and I could never have done that with the other super-hot peppers. It has a better flavor - more of that floral aroma habaneros have, so I'm thinking the yellow (actually, orange) version that I have is a cross of the red 7-pot and a yellow habanero. Maybe it's in the 7-800k range, though I am just guessing, of course, having eaten things above and below that.
We also tried the new mustard habanero, which is very hot, though not quite as hot as the white and gold bullets - maybe around 300k. Great habanero flavor, and one thing I noticed about it that I like is that the heat remains in dishes. I say this because it has been my experience (and some friends who use habs) that the heat would dissipate in some of the salads and salsas I would put them in, and I always assumed it was due to the acids. Sometimes I would add two red savinas (or several gold or white bullets, as well as other types) to a batch of lentil salad, and it would be nearly inedible the first day, but by the third or fourth day, the heat would all but vanish. A friend found a variety of chocolate habanero that kept the heat, but it had much less hab flavor, so I figured it was a cross. This one is definitely loaded with flavor, and keeps the heat!
Lately, I have made that salad with white and gold bullets, which were hotter, using the same weight of minced peppers. Yet the salad became milder, as it always has before, as noted before.
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Post by pepperhead212 on Aug 31, 2014 20:27:52 GMT -5
Here are the new peppers I have sampled this season:
Thai Burapa - definitely a frutescens pepper. Has that unique flavor, and the ripe peppers pop right off the stem when ripe. About the same heat as regular Thai peppers, around 60-70k.
Craig's Grande Jalapeño - 3 in. mostly, with a few up to 3 1/2 in., and good production. Good heat - about 5-6k - and great flavor. Skin cracks well, for those making their own chipotles.
Ancho Mexican large - Fantastic! Largest I have ever grown, with thicker flesh than others, and great flavor. Not much heat, but that I get elsewhere!
Big Jim Numex - Largest anaheim I have grown, roasts and peels quickly, and has thick flesh, with good flavor. Great production, as well.
Puya - Only dried a few, as they are a little late, but they smell fantastic in the jar. Not very hot - haven't really sampled yet, except I ate some of the veins when splitting them for drying. The plants are getting huge, and need staking with those large peppers. The large peppers are not what I got when I ordered dried puyas, which seemed strange.
Aji Crystal - an unusual flavor; not my favorite fresh, but much like a variety I grew years ago, which I dried, and it made a decent Nam Prik Pao, caramelizing to a good flavor. Not real hot - about 20k.
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Post by Laura_in_FL on Sept 2, 2014 10:06:32 GMT -5
It's fun reading about the peppers that the brave folks eat.
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