Quote:
Originally Posted by DJ's left nut
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.
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Yeah, definitely agree with the ghost pepper flavor. I think that's why you see so many fast food type places offering ghost pepper this and that. They add a touch of the flavor, and just reduce the heat down to palpable for the masses.
My introduction to ghost pepper was taking a straight up bite out of the side of one holding the stem. Big mistake. I mean, I like to think I have a pretty high tolerance compared to most.. It was an experience. Heart rate pumping. You can feel the burn travel down your body. Absolutely nothing to top that heat once it plateaued. But at the same time, it was a helluva rush. The second time I tried it, I didn't take nearly as much, but it didn't feel like half the heat of the first time. Had several peppers since that were supposed to be hotter than ghost pepper, but still didn't compare to that initial bite. The randomness is part of the thrill I guess...
