habanero pepper heat

[Maggie]

Is there any pepper hotter than the habanero? I was told yesterday that a
caribbean red or something like that was hotter than habanero.

From all of my info, that is not true. Anyone know for sure?

Thanks.

smre...@infi.net

[Ross Reid]

"Maggie" <smre...@hpe.infi.net> wrote:

There seems to be a never ending argument about the hottest pepper.
A pepper called the Red Savina tested as high as 577,000 on the Scoville
scale, compared to the regular habanero which comes in as high as 350,000
on the Scoville scale. However, since the Red Savina a sport of the
habanero, I guess you could say the hab is still the hottest pepper.

Ross.

[Joelle]

> I was told yesterday that a
>caribbean red or something like that was hotter than habanero.

When I was at the Nebraska state fair, I sampled some Caribean red jam. They
told me it was hotter than habs. It was pretty hot. To me, when it gets that
hot, it just doesn't matter anymore :-)

Joelle
If you want to make God laugh, tell him what you are doing tomorrow
Father Mike

[George Shirley]

The Caribbean reds are just another variety of hab AFAIK. The Scotch Bonnets look like habs to me
too.

George

[Bill Morgan]

In article <20010928130135...@mb-mv.aol.com>,
revj...@aol.comgoaway (Joelle) wrote:

> > I was told yesterday that a
> >caribbean red or something like that was hotter than habanero.
>
> When I was at the Nebraska state fair, I sampled some Caribean red jam. They
> told me it was hotter than habs. It was pretty hot. To me, when it gets that
> hot, it just doesn't matter anymore :-)

After all, your tongue only has so many receptors. Once they're all firing,
you can't tell the difference. I suspect that this differs greatly from
person to person.

Oh, and the fastest way to cut the burn is to put a heaping teaspoonful of
grated horseradish (the straight stuff, with only salt and vinegar--not the
creamy sauce) in your mouth. It's counter-intuitive, but after the
horseradish burn is gone, so is most of the pepper burn. It's that first 10
seconds which makes it rough...

Regards,
Bill

Regards,
Bill

"Those who do not learn the lessons of science fiction are condemned to
live them."--William T. Morgan

[Aaron Finkle]

I heard that these are all strains of the habenero, like the scotch bonnet.
Supposedly there is a pepper in the carribean that they say can heat 5 pots
of stew.

> From: NO...@abuse.net (--Shiva--)
> Reply-To: shiv...@pcis.net
> Newsgroups: rec.food.preserving
> Date: 28 Sep 2001 22:55:31 GMT
> Subject: Re: habanero pepper heat

>
> On Fri, 28 Sep 2001 08:31:57 -0400, "Maggie"
> <smre...@hpe.infi.net> wrote:
>
>> Is there any pepper hotter than the habanero? I was told yesterday that a
>> caribbean red or something like that was hotter than habanero.
>>
>> From all of my info, that is not true. Anyone know for sure?
>>

> depends on how they grew...
> you could have a mediocre hot Hab, or a blistering hot..
> Same for a Caribbean red...I got one growing on porch, and
> really don't want to taste to find out...
> from what reading I have seen on hot peppers, they love abuse,
> and the more abused, the hotter they can grow.
>
>
>
>

[Chilesci]

Two parts to this post. I did read an article in a scientific journal
where a pepper found in the remote hills of northern India measured
over 700,000 on the Scoville scale. I'll have to see if I can find
the reference if anyone is interested.

Second, I was hoping someone out there has a tried and true method for
using a BBQ Smoker to dry peppers. I have several dozen habaneros,
jalapenos, thais and tabasco peppers that I want to smoke preserve.
I've heard that a temperature of around 140-150F for 12-18 hours
works. Any insights? Any favorite types of wood to use? I was
thinking of a mix of hickory and mesquite. Thanks in advance for any
help!

Wayne
The Trigeminal Response Page- All the science about chiles
http://www.geocities.com/wstarron