which chilli pepper next?
Discussion
bigfoot7 said:
Maybe not a Trinidad Moruga 
And no, taste isnt that important. Id quite like to increase my tolerance of spice. Id like to eventually be able to heat hot currys without looking like someone with a drinking problem.
Scotch Bonnets. I've a real thing for these since once converted into Jerk Chicken cooked long and low they add an amazing depth of flavour but aren't that hot.
Smoked jalapenos - otherwise known as chipotles - are also worth a shot.
From the other end of the flavour spectrum, proper Thai bird eye, from an Oriental supermarket. The 'Thai' chillies sold in mainstream supermarkets are gash. Proper bird eye chillies are hot, but unlike Scotch Bonnets or jalapenos, the heat dissipates quickly.
Smoked jalapenos - otherwise known as chipotles - are also worth a shot.
From the other end of the flavour spectrum, proper Thai bird eye, from an Oriental supermarket. The 'Thai' chillies sold in mainstream supermarkets are gash. Proper bird eye chillies are hot, but unlike Scotch Bonnets or jalapenos, the heat dissipates quickly.
Mobile Chicane said:
Smoked jalapenos - otherwise known as chipotles - are also worth a shot.
This is what im going to look for. They seem like they next step up.I guess, unlike Tesco an actual spice shop would hold all chillis?
Would a bottle of pickled jalapenos from a spice shops be hotter than supermarket ones or not necessarily?
Mobile Chicane said:
Scotch Bonnets. I've a real thing for these since once converted into Jerk Chicken cooked long and low they add an amazing depth of flavour but aren't that hot.
bloody love Scotch Bonnet and its pretty much the only chilli i use now and are perfect for things like Jerk and Cajun
rich85uk said:
Mobile Chicane said:
Scotch Bonnets. I've a real thing for these since once converted into Jerk Chicken cooked long and low they add an amazing depth of flavour but aren't that hot.
bloody love Scotch Bonnet and its pretty much the only chilli i use now and are perfect for things like Jerk and Cajun
kers. Seeds and all - damn nearly killed both myself and my dinner date (who I was trying to impress with my skillz).
Try a Serrano. Probably the next step up. I grow these a lot - 2-3 times as hot as a jalepeno and a decent taste. Easy to grow too.
Scotch bonnets, the mildest I'm growing this year, are a hell of a lot hotter than a jalepeno. Perhaps 50x more so maybe not the next step up on the ladder
Scotch bonnets, the mildest I'm growing this year, are a hell of a lot hotter than a jalepeno. Perhaps 50x more so maybe not the next step up on the ladder
Gren said:
Try a Serrano. Probably the next step up. I grow these a lot - 2-3 times as hot as a jalepeno and a decent taste. Easy to grow too.
Scotch bonnets, the mildest I'm growing this year, are a hell of a lot hotter than a jalepeno. Perhaps 50x more so maybe not the next step up on the ladder
2-3x as hot? I was looking for something 10% hotter or so. HahaScotch bonnets, the mildest I'm growing this year, are a hell of a lot hotter than a jalepeno. Perhaps 50x more so maybe not the next step up on the ladder
Mobile Chicane said:
Scotch Bonnets. I've a real thing for these since once converted into Jerk Chicken cooked long and low they add an amazing depth of flavour but aren't that hot.
They're not that hot once cooked. A fresh Scotch Bonnet, eaten whole, is bloody hot. They're about as hot as you'll find in a regular supermarket, but they're still a good way below the silly stuff.OP, if you want to increase your tolerance to spice, buy a bottle of naga sauce, or a very hot habanero sauce, and start putting it on your work sarnies every day. At first you'll barely be able to finish them, but you gain a tolerance. They'll always be hot, seriously hot, but you should be able to eat properly hot food without drinking massive amounts, being sick, having terrible, arse-burning s
ts etc.Mastodon2 said:
OP, if you want to increase your tolerance to spice, buy a bottle of naga sauce, or a very hot habanero sauce, and start putting it on your work sarnies every day. At first you'll barely be able to finish them, but you gain a tolerance. They'll always be hot, seriously hot, but you should be able to eat properly hot food without drinking massive amounts, being sick, having terrible, arse-burning sts etc.
I can already eat through pickled Jalapenos without drinking anything. How do these sauces compare?ts etc.Pop on over to the 'Show us your hot sauce thread'.
http://www.pistonheads.com/xforums/topic.asp?h=0&a...
Some mild to wild stuff in there.
http://www.pistonheads.com/xforums/topic.asp?h=0&a...
Some mild to wild stuff in there.
Benbay001 said:
Mastodon2 said:
OP, if you want to increase your tolerance to spice, buy a bottle of naga sauce, or a very hot habanero sauce, and start putting it on your work sarnies every day. At first you'll barely be able to finish them, but you gain a tolerance. They'll always be hot, seriously hot, but you should be able to eat properly hot food without drinking massive amounts, being sick, having terrible, arse-burning sts etc.
I can already eat through pickled Jalapenos without drinking anything. How do these sauces compare?ts etc.
Benbay001 said:
I can already eat through pickled Jalapenos without drinking anything. How do these sauces compare?
They don't even register next to proper habanero sauces, then you've got nagas / jolokia and Trinidad scorpion stuff which is another step up again. Jalapenos are a snack compared to the real stuff. If you've never eaten anything properly hot before, go gently, as too much in one sitting can make you sick. The first time I ate a spoonful of naga sauce on an empty stomach, having been told it was chilli jam, I threw it back up about 5 minutes later, scorching the inside of my nose with napalm vomit! Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff