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Florida Gardening

Hot peppers . . . too hot! I've got seeds.

fawnridge (Ricky)

15 years ago

When a Korean sushi chef tells you the peppers are too hot, you know the words are coming from the mouth of authority on the subject. Last night, Han, our number one guy gave me a taste and a whole pepper to take home. I bit into, but not all the way through a sliced ring, no seeds. My lower lip was numb for over an hour.

So, I cut open the pepper we took back with us and dried the seeds out overnight on some paper towel. Must be at least 100. I'll start some in little pots and save the rest for the Swap-a-Que for those who want them.

The pepper is identical to a Jalapeno in shape, size, and color. The heat is well beyond anything I've ever tasted - almost pure Cap. Karen thinks she will make salsa with half the now unseeded pepper. I think not.

Comments (11)

trinigemini
15 years ago
Ricky I have a whole bunch of hot peppers too. They came from trinidad. Unfortunately my labels all got washed out so now I dont know whats what. If you want I may be able to bring you some .
fawnridge (Ricky)
Original Author
15 years ago
trini - I have a friend that grows, dehydrates, and grinds up Habeneros for me. That's all I need! Thanks anyhow.
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In my opinion the peppers aren't to blame. You used too many for your tastes in heat. Since you seem to like the flavor you got in your recipe just cut down on the hot peppers as far as ratio goes. Also if you find to get the right heat you want but lost the flavor by cutting down on the peppers ,as suggested above use other strains or varieties of peppers. Try Jalapenolite,Jalapeno M and if you like the Chinense flavor try any of the Aji Dulce-Trinidad,Tabago,Costa Rican or Venezualian Seasoning Pepper Strains. There are Suave Orange and Red Habaneros developed by the N.M. Chile instatute too. I like some of the Super Hots a whole lot-Mostly the Trinidad Scorpions and 7 Pot varieties ,but I use them in moderation. I'm not a masochist,I like their flavor but don't eat them by themselves. Like with a campfire.I like a nice bed of coals for cooking but a bonfire to keep warm.
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It’s funny you say that. I dug around a bit, and a fair percentage of the seeds are sending out a radicle after three days. I may stick a couple extra seeds in there just for insurance, and I did get a thermostat for the heat mat. It’s around 77-81 now. I got away without one before, but it was a cheapo 18 watt, this one is much more powerful.
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trinigemini
15 years ago
no prob....had to offer :-)
sumala
15 years ago
Single malt versus a hot pepper sounds like bringing a knife to a gunfight. A case of ice cold Bud is a better weapon when fighting the mighty pepper plant.

The bell tolls for me. Bell pepper that is ;-)
planterjake
15 years ago
Tuesday I ate, well, bit into then spit out the hottest pepper I had ever had. It was called a Datil Pepper and it burned my lips for awhile, I would have hated to think what it would have done to my mouth or throat had I swallowed it, lol. I like spicy and hot things but that pepper was to much, I can't imagine anything hotter than that.

Jake
jupiterplants
15 years ago
I'm with you on this one Jake. My folks were from St Augustine , so I grew up with the datil pepper.

Check out Ricky's swap exchange thread. There are a few plant available. If you really want a plant :)

D`Ann
eaglejohn1
15 years ago
Do not drink beer or water, it will only spread the heat. Capsiacin is an oil and not water soluable. Drink milk or eat yogurt, or any dairy product.
john
dirt_digger2
15 years ago
Or bite into a banana and chew. Coat your tongue & lips. The banana sap will ease the burn. Asian kids do that all the time :)
tropicalfreak
15 years ago
Somebody say "hot" peppers? If anyone has a seed or two share, I'd appreciate it. I love spicy stuff. Thanks.

Tropicalfreak
fawnridge (Ricky)
Original Author
15 years ago
I have 8 small pots with three seeds each in the mistbed right now. I'm keeping one, the rest are up for grabs at the Swap-a-Que.
tropicalfreak
15 years ago
awesome! thanks Ricky

Cliff

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