Quote:
Originally Posted by Fish
The fascinating thing is that for real pepperheads, a jalapeno is actually pretty low on the capsaicin scale with regards to heat. Compare the jalapeno with it's feistier orange cousin, the habanero. The levels vary wildly. And this scale doesn't even really touch any of the nutso hybrid peppers well above the Ghost pepper. Granted, this scale is a really rough estimation because actual peppers can vary wildly on actual capsaicin levels depending on a bunch of different factors. Regardless, as you can see by the chart if fast food places were using actual "Ghost peppers" they would have customers passing out in the lobby. Ghost pepper is the hottest thing I've ever had, and it was pretty insane. Hard to describe, it's a heat that just racks your whole body and you wish you could die. But your brain thinks you're actually on fire and dying, so it pumps out all kinds of happy chemicals. Like other reward mechanisms, it makes you want more.
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I grow ghost peppers every year and add just 1 to a 12 qt pot of chili - gives it plenty of heat.
The thing about ghost peppers that's maddening in some ways is that they're GOOD. The flavor is just outstanding. I don't care for Habaneros and rarely use them in anything because all I taste is that smoke flavor on the front end. But man ghost peppers bring a lot to the party. But because they're so damn hot, you can't use many of them.
Jalapenos are funny - I've had some that are bland as bell peppers and some that have had me run screaming for any milk I could find. And seemingly off the same plant.