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Norton, MA

Hi. I love spicy food, and while I don't prefer pepper sauces (I like Buffalo sauce, and spicy Indian food, but not Tobasaco sauce) simply because of the flavor, if it's a challenge to eat I have to try it.
So, what is the hottest pepper out there, and where can I find some seeds?
Also, is there any way to treat the plants to enhance the fire?
Thanks for any info, AleX Noel.

4/6/2006 7:36:21 PM

Cincinnati,OH

I have grown the Red Savina Habanero and the Fatalii pepper.
They both are so hot you have to be Superman to eat them.
In fact I don't recommend trying to eat them at all.
The Red Savina is a long season plant. The Fatalli is also but it ripened for me much earlier. I will be growing the Fatalli this year so that I can use the powder as rabbit repellent. It's been proven the more stressed the chile plant the hotter peppers. I order live plants from chileplants.com its an excellent site.

4/6/2006 8:11:05 PM

New Hampshire

Alex, I'll hook you up with some habanero plants next week.

4/6/2006 8:21:09 PM

Norton, MA

Thanks Ron. I'll look at that. Whatever I do try, I'll only try a tiny taste. I guess more stress would cause the plant to protect the next generation with more poison.
Thanks Jim! If you have an extra or two, that'd be great. My car will be full, all the stuff I'm getting in NH. AleX.

4/6/2006 9:00:39 PM

Midwest

AleX

I have tried growing Tepin peppers before unsuccessfully. The Morgan Seeds cataloge says they're 'possibly the hottest'? I like Indian food also. Have you tried tandoori pizza sauce? Awesome!

4/6/2006 11:14:56 PM

Eastern Pennsylvania

Habanera peppers are definately the hottest. You will not want to "enhance" the heat. I was harvesting over 100 habanera per week on 3 plants last year for 2 months or so. For a good spicy pepper I recommend regular jalepenos or if you need hotter try the serrano pepper.

http://www.bigpumpkins.com/Diary/DiaryViewOne.asp?eid=41225

4/7/2006 10:32:29 AM

dorset naga is hottest
http://www.dorsetnaga.com/

4/7/2006 11:05:56 AM

Norton, MA

Thanks for the info. I'll check out all those links.
Christrules, I don't usually look around for Indian food, but if I'm at an Indian restaurant, I just try something with beef, and hot. So I haven't really had alot of selection, and never notice the names. I recognize the word though, "tandoori". AleX.

4/7/2006 5:47:17 PM

canal winchester ohio

I eat pickled habanero's like candy, but I bit into a Bulgarian Carrot pepper I grew last year & my mouth went completely numb ( like Novocain ). My top 3 are Bulgarian Carrot, Yellow mushroom & Cherrybomb.............Paul

4/7/2006 7:07:01 PM

NEPA roller46@hotmail.com KB3QKV

why are some peppers on a plant hot while others on the same plant are mild? We had some Jalapeno last year that were so unbelieveably hot and others tasted like sweet peppers?

4/17/2006 11:53:14 PM

Midwest

RootbeerMaker: I found this about un-even hotness:
Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter ot milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so

Has anyone heard about the Tepin pod? It is a wild desert plant with very small fruit that are supposed to be several times hotter than habaneros. Nickname: 'Gringo-killer' Has anyone tried this pepper?

4/18/2006 12:37:50 AM