Thread: Hot Chiles - aka Pepperheads "corner"

This is really my first year with super hots. You could do them indoors with a good light source. Keep in mind that most of these will be large plants so you will be looking at having them in at least a 5 gallon container when mature. As far as my plans for them, I will probably use a lot fresh, experiment with sauces, then dry the rest and make pepper powder.

pepperlover.com has a great selection of seeds.

Originally Posted by rostfrei

So the pods grow the same place where the flowers are? The stem does look like a pod-stem where the flowers are.

Its been a couple of seasons since I started growing peppers since this last post & I'm a full-fledged pepperhead now.

Heres what I've successfully grown to fruition:
Thai
Jalapeno
Orange Habanero
Rocoto
Chocolate Habanero
7-Pot pepper ( @ 750,000 Scoville units [I'm told the choc hab might be hotter still though I'm going w/ the 7-Pot as I've tasted it.]
Bhut Jolokia Indian Carbon (Hottest I've ever grown/ate half of one last week [I think I'm building a little tolerance after eating a 1/2 gallon of homemade orange habanero sauce last season ] )

Growing this coming Spring:
Douglah
Datil
Thai (again because it has so many cooking uses)
Dorset Naga
Naga Morich
Piquin

Wish me luck. I'm getting pretty good at it.

Have you tried a 7 Pot Douglah before? If you haven't be warned, that thing is a beast! As far as the chocolate habs v/s any 7 Pot.....7 Pots hands down for heat and flavor although the brown habs are the only habaneros I like the flavor of.

Figured this was due for an update, these guys are going to find a new home out in the garden soon. Been getting them used to the sun more and more the last couple days.

Hadn't thought to search for chili's on here before. I'll have to keep an eye on this thread. I used to eat more hot food, but I can't eat as much as I used to.

Jalapeno's are plenty hot enough for me.

I was given a couple of habanero plants a few years back. At that time I had a good crew of tough hombre's from Southern Mexico working for me. I asked the leader if he wanted some fresh peppers and he said he did. I brought a quart zip-loc bag of habaneros. He looked at 'em a grinned and then made a motion like he was fanning fire from his butt and started laughing.

Meantime my fat old boss was bragging about how he LOVED hot peppers. I asked him if he wanted some habaneros. He said he'd never heard of 'em but he'd never met a pepper too hot for him. I brought him a bag. Didn't see him for a couple of weeks ( which is the way I like it ) and when he came in and saw me sitting at my desk, he accused me of trying to kill him. I didn't help my case when I said to him, "Smokey, you obviously aren't quite a dumb as everybody says you are.You're pretty quick on the uptake for an old fart." He then started laughing and said I should have told him to buy some ice cream. I asked him the fact that I had written HOT MO-FO'S! on the bag went over his head and he said he guessed it did. I still mess with about whether or not he wants any fresh peppers.

My brother-in-law in MO made the same statement about no pepper too hot. He was wrong too.

You boyos that eat them smokin hot SOB's have my respect and I think you're a bunch of sadists.

I am a big hot pepper fan. Sadly SWMBO is not. I love the flavor of habaneros and Thai chiles but sadly never get to cook with them. Once I move out of my condo and have some room to grow some peppers I certainly want to start making some fresh salsa!

Oh yeah has anyone tried the Scorpian pepper? It recently passed the ghost pepper as the hottest in the world.

Which "Scorpion"....as there are several types. The 2 most well know in the pepper world are the Trinidad Scorpion Butch T and the Trinidad Moruga Scorpion. The Butch T is claimed by Guinness as the current worlds hottest at over 1.46 million SHU although some recent test have shown the Moruga to come in at over 2 million SHU. Keep in mind that there is still a lot of debate out over those test results but having eaten a Butch T my self along with several other peppers that are around if not over the 1 million SHU mark, it is like nothing you have ever tried! Quite the rush and oddly enough, most every "super hot" pepper I have tried has a great flavor, I really don't care for the flavor of most habaneros so that was part of the reason I started looking into the super hots in the first place.

Yellow Cardi Scorpions waiting to ripen.







Trinidad Scorpion Green JR





Little newly formed Peach Bhut Jolokia.