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Lextreme II

Lextreme II

Active Member
Got some Jolokia seeds and will grow some peppers.

Here is how hot Jolokia is comparing to the rest of the pepper family:
SCOVILLE HEAT UNITS

Sweet Bell 0 Pimento 0Cherry 00 ~ 500
Pepperoncini 100 ~ 500
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
Coronado 700 ~ 1,000
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Hot Wax 5,000 ~ 10,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
Yatsafusa 50,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Habanero 100,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Red Savina Habanero 350,000 ~ 577,000
Bhut Jolokia 1,000.000 ~ 1,001,304
Pure Capsaicin 15-16,000,000 - Not available in nature.

You should run when u see these: Bhut Jolokia
P1030329.jpg
 
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Crikey Dave is that some kind of octane booster project..........

Love my chilies, but birds eye is hot enough for me though, we have at least 10 different bushes growing.

I have no idea what or how you would use such a hot chilli.

The amazing thing is the birds pinch a lot of our chilies, I don't think they are affected by capsaicin.
 
I love Scotch Bonnet peppers. But they are so hot that I slice them and remove the seeds before eating. Still, I eat them sparingly. They have a wonderful flavor when dehydrated and ground up. I mix them 50/50 with cayenne to cool them down.

Watch out David. I did not know you liked such hot foods. I have never heard of that pepper. Looks smokin!!

Ryan
 
Lemme get some tomorrow! I just harvested a bunch of asian chile's, jalapenos and piquins. Those peppers your talking about look dangerous. Plant em' and weep...
 
I ate different types of hot chili pepper from Korean, German, and Mexican, but nothing comes close to this Vietnamese chili pepper if it's been planted right. Its average size is about 1.5" x .25". Biting 1/4 of it can make my temples feel like boost creep. The key to make it super hot is to grow it with chicken/rooster poop and probably pee water mixed with water if you store your stuff. :D

Only hot water or warm milk can decrease the intensification after eating hot chili. Most people drink cold water, which will intensify the hotnesss.
 

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stevechumo said:
I ate different types of hot chili pepper from Korean, German, and Mexican, but nothing comes close to this Vietnamese chili pepper if it's been planted right. Its average size is about 1.5" x .25". Biting 1/4 of it can make my temples feel like boost creep. The key to make it super hot is to grow it with chicken/rooster poop and probably pee water mixed with water if you store your stuff. :D

Only hot water or warm milk can decrease the intensification after eating hot chili. Most people drink cold water, which will intensify the hotnesss.
Click to expand...

Steve,

Those are nothing compare to Jolokia. Look at the chart above. The chili u mention is like Thai Chili.
 
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I couldn't open the file that you posted. It's on a format that I don't have on my computer. I tried Thai chili but I could handle it, but not the chili that I used to have in my backyard. The thing about the chili is it has to be grown right. So there's a lot of variations between it.
 
The max I can handle is a Thai chili. I can also handle habanero and "sciracha" hot sauce but the chilis by themselves are too much for a white dude like me to handle:p
 
I do not even want to try the Jolokia (Ghost) pepper. I can imagine pure pain and fire that just keeps going and going and going....I will stick to the Scotch Bonnets, which are incredibly hot, and for me, hot enough.

Have any of you watched Man vs Food on the Travel Channel? I watched him eat wings that had a mixture of several of the hottest peppers in the world, including the ghost pepper, and he looked to be in excruciating pain. I love that show as to how preposterous some of the food challenges are that he takes on.

I have to plant some more Scotch Bonnets as I am out, and I miss them. I will wait until spring, and then see how hot I can grow them organically.

Ryan
 
Yeah the fire wing challenge was funny as hell. I love that show. I like the one where he takes on the "kitchen sink", it was a porcelin sink with 20+ scoops of ice cream and they made him drink the melted muck. Good stuff :)
 
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