Does anyone know what the hottest pepper is? Or what is the hottest pepper you have ever eaten? The hottest I have eaten is a whole harbanero but I have diced up Caribbean red hot on a salad. I always assumed the Caribbean was the hottest (which I think is part of the harbanero family) but wasn't sure. I need some enlightenment. Peace and Love!!!
I grew white habanero this year. HHHHHHHOOOOOTTTTTTT!!! Makes the jalapeno look nice & mild by comparison.
I had some pepper relish made in Jamaica one time back in the 70's. It actually left tiny blisters on my lips. x
Actually, that list is out of date. Here's the current top three. 1. Naga Jolokia - 1,041,427 Scoville heat units 2. Red Savina (cultivar of the habanero chile) - 577,000 Scoville heat units 3. Habanero Chile - 350,000 Scoville heat units BTW: If you want some Red Savina powder or seeds: http://www.redsavina.com/ Peace, poor_old_dad
Can one purchase Naga Jolokia seeds and is Habanero Chile the same as the habanero on the picture on the other websit?
I'm past the "prove a point" part of my life. When it comes to salsa, I like hot, but preserve the tomatoe flavor at all costs! I don't want anything in there thats going to walk all over the other ingrediants. x
Go to this site: http://ushotstuff.com/worldshottestchile.htm you'll find a link to order seeds. There are lots of places (including on Ebay) that are selling what they claim to be Naga Jolokia seeds, but I'd be very careful. Some are asking $15.00 for pack of 5 seeds, some show pictures that aren't the Naga Jolokia. Here's more info & a real good picture: http://en.wikipedia.org/wiki/Naga_jolokia Yes, Habanero Chile is what's pictured. And it is much more dependable. The Naga is tricky to grow & get the crazy hot numbers. Peace, poor_old_dad
The salsa that I make still keeps the tomato taste. I have put as much as 25 jalapenos, 4 habaneros, and 1 or 2 Caribbean red hots, still holding a great taste and receiving great compliments. However, it is sort of additive (can't stop eating it). I make a milder form for those who can't stand the hot with only 20 jalapenos and non of the other. Peace and Love!!!
I don't want anything in there that's going to walk all over my tongue and all the way down my entire intestinal tract AND out the OTHER end, leaving behind a burning trail of fire!!!! But right now, I'm using some mildly hot salsa a lady gave me (in exchange for some elephant garlic), along with barbecue sauce, on pork tenderloin, in the crockpot. Smells gooood.
i somehow thought the hottest was scotch bonnet.......i grew some of them this year, wow! i tasted a piece of one and it left blisters on my lips, tongue...
I don't know the botanical name of the pepper seeds this Mexican friend of mine brought me at the last nursery I worked at. He called them a thousand peppers in Spanish. I was planting them, I've planted Habeneros, Jalapenos, but these things irritated my eyes and face just by handling the seeds. I was careful never rubbed my nose or face, while planting. The peppers were very small and fruited in clusters. All of his buddies bought the plants. The leaves were small as well, and the plants matured faster than most pepper plants and became woody before the end of summer.
Went to Kew Gardens in London the other week, they had the hottest in the world. Fatal to eat though. Im a bit useless cos I dont know what it was called.
I adore hot peppers I've planted a few different kinds in my garden this summer, and with great success
The guinness book of world records has offically listed the "Bhut Jolokia" pepper as the hottest in the world. http://en.wikipedia.org/wiki/Naga_Jolokia_pepper
