|
Post by daylilydude on Jun 6, 2015 12:13:46 GMT -5
|
|
|
Post by pepperhead212 on Jun 6, 2015 14:29:00 GMT -5
It's hot! LOL
|
|
|
Post by spacecase0 on Jun 6, 2015 18:53:00 GMT -5
I tried to get seeds for it for years, last saw them for sale, 5 seeds for 35 $, looked for a year more and then finally just gave up
|
|
|
Post by pepperhead212 on Jun 6, 2015 22:20:30 GMT -5
I see seeds for these all over now, at lower prices than the newer superhots. I grew these the first year they were available (don't recall what year, but I got them from here: www.chilepepperinstitute.org/cart/product/85/bhut_jolokia/A few years later a friend got some seeds from Reimer Seeds, and it seemed they had been improved already - earlier, and more productive, with about the same heat and flavor. The trinidad scorpion - another superhot I grew - was very late, and not noticeably hotter. I only grow these out of curiosity, to see how hot they could be! You really can't use enough of them to really add any chile flavor to a dish, as it would be too hot to eat. And, IMO, the flavor isn't really as good as what I find in good halapeños - it has that perfumy flavor, but less of it, along with another, unique flavor, which is sort of a smoky flavor, but you couldn't use enough of tbese to get that flavor as the major flavor, as with chipotles or moritas. The main thing these (and other superhots) are used for is making vinegar based hot sauce (not a favorite ing. of mine, despite loving hot peppers). I made some Chinese style hot oil with these, but it was so hot that I had to only use a couple drops of it, before the dish would be too hot, and the flavor was nothing like when made with Thai peppers. The best use for these (and I still have some dried from 2009) is keeping rabbits away! LOL
|
|
|
Post by spacecase0 on Jun 6, 2015 22:28:11 GMT -5
I know someone that dries them and grinds them up, puts it in a salt shaker and uses it to add heat to things he cooks, I think the plan was to add heat with no other flavors
|
|
|
Post by pepperhead212 on Jun 7, 2015 0:14:57 GMT -5
That's the only thing I can see them used for spacecase0 - heat, with no flavor! This is why I stopped using cayenne many years ago - I much prefer peppers with flavor. I have grown many through the years which had no flavor, just heat, and never grew them again. These have SOME flavor, but you can't use enough to get it! Years ago, when experimenting with different peppers to make nam prik pao with, peppers that were around 80k were too hot, as we couldn't use enough of it in a dish to get the flavor - and I'm talking a bout a bunch of pepperheads like me, who LOVE heat! We settled on peppers with 40-50k, so imagine what something more than 20 times as hot would do.
|
|
|
Post by paulf on Jun 7, 2015 11:12:22 GMT -5
My daughter-in-law always claimed she liked peppers the hotter the better. A few years ago I began growing the hottest I could find just for her. I went through several and they were hot but she liked things hotter. BJ was my last attempt and when she tried it her eyes watered she dashed for the water faucet and the bread and said,'thats the one I have been waiting for."
|
|
|
Post by ladymarmalade on Jun 7, 2015 17:20:24 GMT -5
Pepperhead, I'm surprised you found a lack of flavor in the ghost pepper. I absolutely LOVE the flavor that a ghost pepper adds to a batch of salsa. It adds a luscious tropical heat that I really like. Yes, they are crazy hot, but a little goes a long way. These are one of my favorite peppers to grow, and my Ghost Pepper Salsa is the one most requested by the people I share salsa with.
This is one of my must-grows in the pepper garden. I also like other varieties- the Peach and the Chocolate especially, but I always come back to the original for my salsa making.
|
|
swamper
Pro Member
Posts: 208
Joined: March 2011
|
Post by swamper on Jun 7, 2015 18:39:41 GMT -5
This one seemed to produce more pods than some of the other superhots, and the walls are not too thin. I'm with the others who think that a pepper with less heat and more of the citrusy chinense flavors is preferable. That said I mix peppers to make sauces and for productivity bhuts do ok. The chocolate-colored varieties are well liked by many.
|
|