I've put out lots of scotch bonnets and the salsa we made was actually pretty good, although quite wicked. Then I bought a package of naga seeds, but they instead were a strain of Indian chili that, after some research into what the hell it was, ended up being nearly as hot. It felt like needles if you touched your tongue tip to its flesh. They really weren't suitable for anything, simply too hot.

A buddy of mine got some scorpions and they ended up being the real thing. Even nastier than those red chilis we got. So what did he do, he took all my leftover scotch bonnets, the red chilis, and his scorpions, found a way to extract it with alcohol, and made what he believed was pure capsaicin. Just a tiny bit on the tip of a toothpick resulted in pure pain, it wasn't even hot...just felt like a very localized red hot poker digging into your tongue and the corresponding spot on the roof of your mouth.

If you raise the crazy hot peppers, better check the fruit times. We had to start them in like January, in warm beds inside just so we could move them outside in time so they could develop enough to produce fruit by late summer.

Bhut Jolokhia? That f**ker got owned by Justin Houston yesterday.












that is all.

I eat it with my hot wings. I didn't think it was too hot. / CP

LMAO

There's a ghost chili cheese I like. Its not terribly hot. Though do get lightheaded almost like a high.

My super model girlfriends love it slathered on my 15 inch cock./CPer

Is this Hindi for "Big Mac"?

That's the thing about these. They really don't work well in food for anybody except the absolute craziest of pepper heads. One square centimeter is almost too much for an entire pot of chili. You can't really disperse it well enough to use it in normal food. The heat is too great to enjoy any flavor.

This was just a habanero, but a perfect repost addition to this thread...

<iframe width="560" height="315" src="//www.youtube.com/embed/uKpcondYBKk" frameborder="0" allowfullscreen></iframe>

LMAO even though it's probably staged.

I have no clue what I'll do with the ghost chilis when I get some good ones, but it's been fun trying to grow them. It's been kind of a crappy season for them though here, way to mild this summer.

The trinidad moruga scorpion is apparently hotter than a ghost chile by quite a bit. Over 2 million SHU's.

http://www.chilefoundry.com/wp-conte...corpion_sm.jpg

I've grown em two years in a row.

Hell no.

We've got a few growing as well, not sure what I'm going to do them. Had a ton of Habaneros last year and wound up drying them and putting them in a clean coffee grinder. Did the same with a bunch of jalapenos. The powder worked well to add to things to spice it up a bit. I suspect we might do the same with these.

A buddy of mine grows a related pepper called a Trinidad 7 Pot Jonah. He also grows nagabons, a cross of naga jolokia and scotch bonnet.