Well, there are those that claim that super-hots have no flavor because the heat burns the memory of it out of you. But I disagree. Love BJs, like fatalii a lot. Don't have much experience of others...

So far the best tasting is the Bhut followed by the Fatali and Chocolate Habanero. The 7 pot has a unique flavor can't really pin point it but its not a fruity pepper flavor like the Bhut maybe thats why some say its bitter. The smell to me is a smokey BBQ smell. I may have to try the 7 pot again to see if I can nail the taste.

Mark

Mark,
Does the chocolate hab have a different flavor to you than the orange or red?

My good sir, if you can taste anything but soul searing pain when biting into a nuclear, then you should seek medical attention, as I am quite sure you have burned out some vital piece of your anatomy along the way.

Hi Robeb, they have a slight Hab flavor like the red and orange but not the same at all, they have quite a smokey pepper smell as well as flavor and more aromatic than the other Habs. It's one of my favorite peppers to make into a sauce. I would recommend growing for the 2013 season. If you need seeds contact me and I will get some out to you.

Mark

Fatalli fatalli fatalli!!!

Mark is correct!
The Chocolate Habanero - my favorite of the Habs I've tried - is incredibly aromatic
and has a smokey flavor profile. I also find it to be hotter than any other Hab I've tried.
When cooking with it, however, that smokey aroma overwhelms the dish, and so I think it best to let
that flavor stand on its own...rather than attempting to get it to play nice with other peppers or seasoning flavors.

Of the true superhots, my favorite so far is the Bhut Jolokia with its bright, fresh, citrusy,
and expansive flavor. The Naga peppers seem just a bit heavier, with a flavor that hints of Habanero.
Many prefer the Naga to the Bhut, and it really is a subjective thing (so try it for sure).

The Yellow Scorpion Cardi didn't make a major flavor impression - it was so much to chew
that I sort of got lost in the intense mouth-burn. In general, though, I do like the Yellow strains -
with the Yellow Bhut at the top o' the list.

Josh

I thought I had my grow list complete for 2013 until I received some extra seeds from a very generous forum member...thanks again Mark.

Now I need some more opinions on pod flavors. Once again, my favorites are fatalis & bhuts. If you guys were to choose one more to grow which would it be: trinidad scorpion, trinidad 7 pot or trinidad 7 pot brain strain?

This post was edited by robeb on Fri, Jan 4, 13 at 22:24

the douglah is my favorite for heat, but since we are including anything from habs up, the trinidad congo has great flavor

The world super hot chilies I have eaten were ghost red organic and habanero red and yellow.

My choice is organic Ghost Red.

1. visual : the ghost pod is so beautiful
2. heat: it is more than enough for me
3. taste: never know any chili like ghost flavor

Caelian

Robeb: I agree about the habanero-- I make salsas with about 6-8 different fresh and dried chiles and too muchhabanero gives my salsa an almost "too peppery flavor." Then I tried some dried nagas in some of this year's batches and I think it was my best HOT salsa to date... And I must say, I make a pretty awesome salsa. I'm giving a go at Bhut this year so I'll see if there's much difference between it and the naga.

I have found uses for dried, ground habs though. I use it almost like a black pepper sprinkling on some dishes that need some heat after I'm done with them -- whether it's a rice dish or a soup or whatever. I really like the chile de arbol for the above use though -- not a ton of heat, but oh so tasty. Plate of chicken alfredo with a dusting of arbol--- yum!!

Kevin

Rob, To answer your question if you like the habanero flavor the Trinidad Scorpion has the flavor but more intense heat. The 7 pot brain strain has insane heat good flavor plus it's an awesome looking pod.

Me personally given those choices I would go with the Brain Strain.

Mark

Yea, Orange habs have a taste that makes you want to get eating, even with the burn!

Nobody mentioned my favorite, Jamaican Yellow Scotch bonnet, I much prefer it to fatalii, but since now we grow butch t and moruga and bhut, maybe it doesn't count as superhot anymore?
I like chocolate bhut jolokia as well as choc. habanero. I know it's not a superhot, but aji limon is really good too.

Hey Sandy,
Just the kind of input I was looking for. Could you talk a bit more about the flavors of those peppers and compare them?

I am a bit of a hot pepper newbie but, I usually make salsa with either jalapenos or habs. This past season I used the Naga grown from seed from a member. Hands down, this is the BEST salsa I have ever made. My stock is getting depleted quickly due to requests from friends asking for a jar of the good stuff. DH keeps telling me not to give away his football food. Just thought I would throw this in, like I said I have not grown a wide variety of hots, but the Naga had a great flavor for salsa.....also have a jar of vodka in the fridge with a Naga floating in it, have to taste test it today. :)

Stick the vodka in the freezer. The combination of ice and fire is ... invigorating. Some claim it to be an aphrodisiac, so have DH standing by.

@DMForcier....did make a spicy bloody mary this am ( I think I have to vodka down my vodka).....vodka is going into the freezer now! lol

Bumping this to continue with convo. The posts here were already really helpful. Can anyone tell me about the 7 Pot Brain Strain or the Chocolate Ghost?

A mix of 2/3 Numex Suave Orange and 1/3 Red Bhut plus other stuff makes a marriage of hell/heaven.

I'll leave it others to decide which it is...

A friend of mine swears the Moruga Scorpion I gave him made the best nachos he has ever had. Said they were so great it took a 12 pack to wash them down. He said the flavor of the very thinly sliced scorpions was so good. He has been asking me when I will have more peppers. Well I am hardening them off now. I should have them planted out next week.

Beverly I will get back to you on the Brain Strain. I am eagerly awaiting the day I get to taste a pod from it. I have one that will be getting a large container all to itself.

Centexan,

Awesome!! I had a moruga but then killed the seedlings by accident. My brainstrains are doing great right now....I'm just so curious about the flavor since I haven't seen anybody post about it. Thanks for the post.

I know another person who's favorite is Brain Strain ( I forgot which version) . His name is Judo and Peppers.(Jason).

Seysonn

Thank you for this thread. While I don't mind the heat of the habaneros, I think their flavor is very bizarre and not very good. I'm going to have to check out some of these other peppers.

I don't like Habaneros either. To me, they have a weird, plasticy after taste. There are a lot of good products made from habaneros, but just the straight out pepper, I'm with you. To start at the same heat level, start out with the yellow Fatalii. They also have red, peach, and chocolate Fataliis, but all I have tried is the red, which tastes almost twice as hot as the yellows I'm growing. I have also found that Fataliis can vary a lot depending on who you buy your genetics from. They are from South Africa and have been cultivated probably for a good couple hundred years, so there is a lot of generic diversity out there. One person's plants produced soapy tasting pods, and another person's plants made pods that were highly citrusy, and sweet tasting. ( plus the 400,000 SHU burn).

I'm so glad I'm not the only one that thinks some chile pods taste like soap :)

I grew Lemon Drop last year. It is not probably as hot is Hab but its flavor is fantastic , to me. Also, I like RED hab better than orange. This year I am growing choc. Hab.

Seysonn

.

Tobago Seasoning Peppers have a unique flavor that you may or may not like. In my experience, seeds purchased from http://www.totallytomato.com/dp.asp?pID=03095&c=36 produce peppers that vary in heat from no heat to hotter than a habanero. You should select the plants that produce the hottest peppers and discard the rest because they are relatively flavorless.