It wears off but you don't necessarily have to eat the peppers to get the tolerance. I get it from handling them. Just a few moments a day has really increase my tolerance.

What's the 411 on Ghost peppers? Are the packing?

Tropicalfeak

Hi Tropicalfreak, 411 a Jalape�o is 4000-8000 Scoville units Bhut Jolokia aka Ghost pepper is 1 million. My Favorite pepper to grow, eat, and make into a hot sauce

Here is a link to a fancy little chart with some 411 for ya.

"Hot pepper chart"

Joe

Yeah, i guess their is a tolerance build up to the heat of hot peppers.

The sauces and salsa's i make are quite delicious. But when i share these same sauces and salsa's with friends and family they say that the heat level is unbareable and have to dilute the product in order for them to consume it.

I noticed when i use to chop and dice hot peppers that my hands used to burn from handling them. Now i dont feel any burn, except sometimes the following day when i put my work gloves on and begin sweating i sometimes feel a heat sensation.

Its great to build up the tolerance to the "heat" aspect of the hot peppers so that can ya truly appreciate the sweet, fruity, citrusy, smokey, etc. flavor profiles of the different hot peppers.

I often pick and eat hot peppers off the plants while tending to the garden just to experience the flavor and heat level at different stages of develepment of some of the peppers im new to growing this year.

And no i havent eaten a whole raw bhut off the plant yet. Still working up the courage and the "Tolerance" for that, lol.

Jim

Thanks you guys.

well, well... need to get some seed for this one.

fun to grin like a possum at the weaklings when they say "spicy food, I don't like it." lol

Tropicalfreak

One thing I've noticed is that the heat really affects different parts of your mouth on different peppers. I found that Bhuts (ghost) tend to burn the back of your throat and make you sweat a lot. This is actually quite nice as it allows you to taste the flavor of what it's in. Tabasco and Cayenne peppers seem to burn the front and sides of your tongue, which makes it harder to taste them.

Not sure about Bhut tolerance, because it's quite intense and seems that no matter how often we use, still packs so much heat and intensity --- but can't beat the heat/flavor combination. Definitely worth the sweat!

I've been working on my wife's tolerance. I make dinner for just the two of us every night, and I need her at an acceptable tolerance level especially in preparation for the hot pepper onslaught occurring this month. Right now she's at a Sriracha level. She loves Serranos, but can barely handle the Biker Billy Jalapeno. Its definitely something you can build up. She puts hot sauce on almost everything now.

Here is a link that might be useful: Check out my pepper gardening blogs for tips, pepper info and recipes