The hottest pepper
B26354
many say, the red savina habanero, which is rated as high as 500k on
the Scoville scale, but I've also heard there is another pepper called
a tepin, which is much hotter. Can anyone clarify this for me? Thanks.
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> Does anyone know what the hottest pepper in the world is? I have
heard many say, the red savina habanero, which is rated as high as 500k
on the Scoville scale, but I've also heard there is another pepper
called a tepin, which is much hotter. Can anyone clarify this for me?
Thanks.
Habanero vs. Tepin?
It is my understanding (with the help of the chile-heads mailing list)
that the Habanero is hotter than the Tepin.
The tepin is considered to be the "mother of all peppers" (all other
peppers come from the tepin) and is native to the southwest.
You can see pictures of this chile at my web site
(http://www.pepperfool.com/photo_home.html)
This topic is hotly debated by the folks at the Redwood seed co.
they claim that the Tepin is the hottest and have a "good?" argument to
support their claim.
Here is their address.
http://www.batnet.com/rwc-seed/Pepper.worlds.hottest.html
In practice, it seems that some people find certain peppers hotter than
other people (for me, a really hot Jalepeno is sometimes hotter than a
Habanero). Sometimes I find that peppers that were too hot on one
occasion are not the next time around. To Each his own I guess.
Hope you find this helpful.
CH-eers,
Robert Lusk
Http://www.PepperFool.com
Bubba
AS far as I know, it's the Scotch Bonnet. Dont' remember the rating,
but it's hotter than the Habenero.
Either way,, too damn hot for me to eat raw!
Only for cooking,,
JimLane
I saw some kind of a report on a "newly discoved" chili well above the
Red Savina. I thought is said 800,000 scoville units or something like
that. Habs at 250,000-300,000. A natural chili to boot, not one
selectively cross bread for heat like the RS.
Maybe there is some chilihead who can answer this.
jim
B26354
I have eaten the habanero and scotch bonnet raw. The habanero is
hotter.
B26354
for the info.
Rich McCormack
JimLane wrote:
>
> I saw some kind of a report on a "newly discoved" chili well above the
> Red Savina. I thought is said 800,000 scoville units or something like
> that. Habs at 250,000-300,000. A natural chili to boot, not one
> selectively cross bread for heat like the RS.
That would be the so called "Tezpur" chile apparently found
being cultivated in the Tezpur region of India. It is reported
to be very hot with little culinary value for the average
person's use because it is all heat and no flavor. It is most
likely an accident of nature just like the Red Savina, which
is not a product of selective crossbreeding but commercial
exploitation of an accidental mutation of the habanero chile.
--
Rich McCormack (Poway, CA) mac...@pacbell.net
Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/
che...@my-deja.com
> > >Does anyone know what the hottest pepper in the world is? I have
> heard
> > >many say, the red savina habanero
It is the red savina, by far. I have used it for years, and it never
ceases to amaze me how such a small amount can heat so much. there are
more details at www.redsavina.com which is where I buy the powder.
The great thing about red savina is that its not just heat, it adds
flavor as well. As always, remember to wash hands!
Tom
year. The heat in a chile is determined by the growing conditions. The soil
contributing to the majority of the heat. They said the hottest chiles come
from Japan, of all places. They were a breed of habeneros.
Tom
Rich McCormack
I'm kinda skeptical about that. The generally accepted "hottest
habanero" is the Red Savina, a patented mutation grown in central
California. And, it's the nurturing (actually lack thereof) that
brings out the heat. Let the plants wilt and suffer a bit during
the day and they take their revenge by producting hotter chiles.
B26354
I've grown habaneros outdoors, and indoors. The peppers grown indoors,
with an average temperature of 70 degrees (I had to pollinate them with
Q-tips), were not much hotter than the average jalapeno, while the
peppers grown outdoors, where the temperature sometimes reached the
high 90s, were extremely hot. But I really pampered my plants. This
summer I'll try neglecting them somewhat to see if there is any change.
gcas...@my-deja.com
>
> This topic is hotly debated by the folks at the Redwood seed co.
> they claim that the Tepin is the hottest and have a "good?" argument
to
> support their claim.
As Robert says, it is 'hotly' contested, however, only one pepper
appears in the Guinness Book of World Records and that is the Red Savina
Habanero at (I think) 577,000 SHU. If RCSC want the Tepin to be No. 1,
all they have to do is contact GBOWR and submit lab reports etc.
Personally speaking, the hottest pepper in the world is the one you can
eat !
http://easyweb.easynet.co.uk/~gcaselton/chile/scoville.html
jugl...@webtv.net
