World's Hottest Pepper

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RichinNJ

Registered:1374784282
Posts: 1,687

Posted 1397576431	Reply with quote #51

I use 5-11 Habanero peppers in the marinade when I make real Jamaican Jerk chicken. Depends how I feel that day and how hot the peppers are.

FMD

Registered:1309800590
Posts: 1,327

Posted 1403436371	Reply with quote #52

Ghost Pepper Update... This turned out to be a very prolific plant. Does anyone know from experience, if harvested seeds will give true ghost pepper progeny? Is it a hybrid? __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

FMD

Registered:1309800590
Posts: 1,327

Posted 1403436454	Reply with quote #53

And I have this to look forward to...The Carolina Reaper! __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

MGorski

Registered:1399823521
Posts: 370

Posted 1403446856	Reply with quote #54

I found dried Ghost peppers at the grocery store. I took the seeds out and planted them with a couple other varieties. A chicken flew onto the flat knocked it off the deck. I threw the soil back in the flat, and some peppers grew, but I can't be sure what variety germinated. I questioned whether any of these Peppers i bought were dried with heat, reducing viability. Anyway, I hope some made it, as I intend to use them in a pepper spray as a pest deterrent. Maybe i can extract them in some neem oil for added protection. It's interesting what gorgi mentioned about birds not being sensitive to capsicum, I wish it wasn't so... Mike in Hanover, VA __________________ Zone-7, previously Mescalito

figpit

Registered:1377709918
Posts: 24

Posted 1403463251	Reply with quote #55

@johnnyq627 Thanks for your recipe. I'm growing ghost's for the first time this year and that is the first use I have planned for it. We make both jalapeno and habanero jelly. We spread cream cheese on saltines and top with either jelly. They are so good. And, the sugar in the jelly and the cream cheese really cut the heat way down to where we can kill a half-pint if we're not careful. I've used the habanero jelly as a glaze and marinade too. __________________ Tim Fort Wayne, IN Zone 5/6 (it keeps changing) Currently growing: Brown Turkey, Celeste, Kadota, White Texas EB Currently rooting: Alma, Black Madeira, Castle, Desert King, Dominicks Purple, Grasa Purple, Improved Celeste, Ischia Black, Ischia Green, VdB

RichinNJ

Registered:1374784282
Posts: 1,687

Posted 1403475907	Reply with quote #56

We have a pepper mix from Burpee,: Hungarian Wax, Anaheim Chili, Long Slim Red Cayenne, Ancho (Poblano) and Jalapeno

Hoosierguy86

Registered:1375830122
Posts: 246

Posted 1403483259	Reply with quote #57

Frank, I know you and your friend brewed up some fig beer. My brother brought home a new beer to me from Texas brewed with the ghost pepper, jalapeño, habanero, and red pepper. Little to spicy for me to sit down and drink all day but it was an interesting drink to say the least. Maybe give it a try if you are feeling adventurous! __________________ Scott N. Indiana 5b/6a

pier_man0909

Registered:1358197968
Posts: 3

Posted 1403483673	Reply with quote #58

Frank. your ghost looks more like a habanero to me. ghosts are usually more elongated and really bumpy. thats a nice looking reaper. I have quite a few or rare and super hot peppers including several carolina reapers. ive sold a few of my reaper starter plants on ebay. some of my reapers now have over 100 flowers on them and some pods.

FMD

Registered:1309800590
Posts: 1,327

Posted 1403488907	Reply with quote #59

You know, I had a suspicion it was not a true ghost plant from the start because it looked so much like a habanero plant. Esposito's Nursery has some 'splaining to do. Thanks for identifying the reaper for me. __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

pier_man0909

Registered:1358197968
Posts: 3

Posted 1403489812	Reply with quote #60

your reaper still may turn out to be something else as well. really impossible to tell until you see the fruit. thats the best way to tell but even then it can still be hard to tell 100%. there are other peppers that share some of the similar traits as the reaper (as people know them) being bumpy and with a tail. there is the "primo" for example and whiel they are two different peppers some people will swear they are the same. also, the reaper can vary in shape and texture and at times can look like other peppers such as scorpions or brain strains. so you have reapers that Can look like other peppers and other peppers that CAN look like reapers.

Figaro

Registered:1360799941
Posts: 436

Posted 1403496165	Reply with quote #61

Actually, If you search YouTube for "Ghost Pepper Challenge" there's a lot of funny videos of people eating them. I was just telling a buddy about them the other day and came across the following video and couldn't stop laughing. These idiots should have their own TV show! __________________ ============================ [B]Figaro Zone 10b - South Florida[/I] Growing: Black Mission, Strawberry Verte, LSU Hollier, LSU Purple, LSU Scotts Black, Cajun Gold, Panachee, Excel, UCR 291-4, UCR 143-36, Violette de Bordeaux, Ronde de Bordeaux, Calvert, Black Madeira, Col De Dame Blanc Wish List: CdDN, CdDG, Ischia Black, Galicia Negra ============================

FMD

Registered:1309800590
Posts: 1,327

Posted 1403541335	Reply with quote #62

Argghh, the Nursery screwed up on this and they don't have any more ghost peppers. What they actually sold me was ChefJeff Caribbean Red Hot Pepper described as 2x hotter than habenero. "This is “The World’s Hottest Pepper” that you can easily cultivate at home. It is more than twice as hot as the standard Habanero Pepper. The fiercely hot, wrinkled fruit tapers to a blunt point and turns from green to red when ripe. The pungent hot aroma will explode like fireworks in your mouth when you take a bite. These 1½ inch long and 1 inch wide peppers create intense heat in salsas, marinades, salads, cooked dishes or when making your own hot sauces. This exclusive variety of Caribbean Red Hot Pepper grows to a height of 2-3 feet and has a heat index of more than 445,000 Scoville units" Hopefully, the Carolina Reaper turns out to be a Carolina Reaper. BTW, Scott. Ghost pepper beer sounds like a combination made in heaven...or should I say hell. __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

Joe_Athens1945

Registered:1396815560
Posts: 365

Posted 1403556486	Reply with quote #63

Quote: Originally Posted by FMD Argghh, the Nursery screwed up on this and they don't have any more ghost peppers. What they actually sold me was ChefJeff Caribbean Red Hot Pepper described as 2x hotter than habenero. "This is “The World’s Hottest Pepper” that you can easily cultivate at home. It is more than twice as hot as the standard Habanero Pepper. The fiercely hot, wrinkled fruit tapers to a blunt point and turns from green to red when ripe. The pungent hot aroma will explode like fireworks in your mouth when you take a bite. These 1½ inch long and 1 inch wide peppers create intense heat in salsas, marinades, salads, cooked dishes or when making your own hot sauces. This exclusive variety of Caribbean Red Hot Pepper grows to a height of 2-3 feet and has a heat index of more than 445,000 Scoville units" Hopefully, the Carolina Reaper turns out to be a Carolina Reaper. BTW, Scott. Ghost pepper beer sounds like a combination made in heaven...or should I say hell. http://en.wikipedia.org/wiki/Carolina_Reaper __________________ Athens, GA USA Zone 7b My young trees in the ground and in pots: Brown Turkey, White Triana JM, Magnolia, Strawberry Verte, Violette de Bordeaux, Panache, UK Brooklyn Dark JP, Ronde de Bordeaux. Wish list: St Rita

schaplin

Registered:1392175246
Posts: 662

Posted 1403558181	Reply with quote #64

We had Carolina Reapers at the greenhouse for a short time. I was going to plant one but they sold out too fast. Guess a lot of people like them. I think they were about $2.00 a plant __________________ Wish List: @Hmari, @Maltese beauty, @Col de Dame Grise, @Bryant Dark, @Lynhurst White, @Melcedonia Dark, @Panevino Dark, @Paradiso

FMD

Registered:1309800590
Posts: 1,327

Posted 1404430307	Reply with quote #65

Update on the reaper. I think this is the real thing. With it's leathery skin and single horn, it looks like it will be devilishly hot. __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

Aaron4USA

Registered:1375832059
Posts: 2,969

Posted 1404430623	Reply with quote #66

Honestly, has any of our members grown these scary stuff to consume? Why do they grow them? Anything beyond Jallapenios is was too hot for human stomach, why the torture...LOL

FMD

Registered:1309800590
Posts: 1,327

Posted 1406385809	Reply with quote #67

Quick Update: __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

cis4elk

Registered:1347840383
Posts: 1,718

Posted 1406562524	Reply with quote #68

You know a chili pepper is serious when it is blistered from it's own heat. Sheesh. All I can think of making with this is bear spray. I appreciate a good chili pepper, but the habenero is the top of the necessary scale for me, I like their flavor. No need for heart attack symptoms here. __________________ Calvin Littleton,CO z5/6 Wants List: For everyone to clean-up after themselves and co-exist peacefully. Let's think more about the future of our planet and less about ourselves. :)

cis4elk

Registered:1347840383
Posts: 1,718

Posted 1406563895	Reply with quote #69

Frank, how do you go about jarring habeneros in olive oil? Where did you get your recipe? __________________ Calvin Littleton,CO z5/6 Wants List: For everyone to clean-up after themselves and co-exist peacefully. Let's think more about the future of our planet and less about ourselves. :)

Dave

Registered:1312388324
Posts: 1,482

Posted 1406571283	Reply with quote #70

"Smokin' Ed" Currie takes a bite out of a world record __________________ Connecticut - Zone 6B Wish List - Bordissot negra rimada

FMD

Registered:1309800590
Posts: 1,327

Posted 1406579762	Reply with quote #71

Thanks for posting that Dave. It's good to get the perspective of a connoisseur. Girls are crazy too: Calvin, I don't have a recipe. What I do is cut up the peppers into small slices, microwave them to kill any bacteria and to soften them up and then immerse them in olive oil. Kept refrigerated, they last a long time. __________________ Frank Tallahassee, FL Zone 8b North Florida Figs

IslandFig

Registered:1371143844
Posts: 14

Posted 1406821858	Reply with quote #72

Hi! The Moruga Scorpion pepper is from Trinidad, where I'm from...I don't know if it's still the world's hottest pepper but it's hotter than the ghost pepper.I can only manage to eat the tiniest pieces of it..it's pure pain! lol We also have bird peppers...they grow wild, and are very tasty.Trinidadian Seasoning Pepper is also a mild, flavorful pepper that's a must-have.

schaplin

Registered:1392175246
Posts: 662

Posted 1406864747	Reply with quote #73

Oh I've got a use for mine. I'm going to doctor my hot pockets and re-freeze them and find out who keeps stealing my lunch at work. __________________ Wish List: @Hmari, @Maltese beauty, @Col de Dame Grise, @Bryant Dark, @Lynhurst White, @Melcedonia Dark, @Panevino Dark, @Paradiso

Joe_Athens1945

Registered:1396815560
Posts: 365

Posted 1406865357	Reply with quote #74

Quote: Originally Posted by FMD Thanks for posting that Dave. It's good to get the perspective of a connoisseur. Girls are crazy too: Calvin, I don't have a recipe. What I do is cut up the peppers into small slices, microwave them to kill any bacteria and to soften them up and then immerse them in olive oil. Kept refrigerated, they last a long time. Nikki has multo coglioni I must say. Also, this is clear evidence why the bumper sticker I saw last week is true..."The Aliens have landed and they are eating the skinny blondes first!" __________________ Athens, GA USA Zone 7b My young trees in the ground and in pots: Brown Turkey, White Triana JM, Magnolia, Strawberry Verte, Violette de Bordeaux, Panache, UK Brooklyn Dark JP, Ronde de Bordeaux. Wish list: St Rita

GRamaley

Registered:1357742252
Posts: 791

Posted 1409541581	Reply with quote #75

Picked my first home grown Reaper and turned it into salsa for my hubby.. __________________ Gloria --------------- 7a, maybe 8

ako1974

Registered:1393356294
Posts: 299

Posted 1409572195	Reply with quote #76

Many of the hots I tried this year didn't do so well (hab, datil, tabasco) due to an early lack of heat, I think, though I noticed the other day the Fatalii (~up to 400,000 Scovilles) plant I gave a shot has about 10-12 unripe peppers. Looks like this (all these pics not mine): For regular eating, I have a combination of Hinkelhatz (for sauce) and Rooster Spur for drying. The spurs make an excellent chili powder that even my wife likes now. Hinkelhatz (~125,000 Scovilles) Rooster Spur (~75,000 Scovilles) I should have seeds from both if anyone wants some. Hinkelhatz is great because it's prolific and acclimated to a cooler climate. __________________ Arne Zone 6a - NJ