Well, I don't know if my tolerance is just really high, or if the peppers that I am eating are just not that hot.
I picked my first ripe hab out of my garden yesterday, and sampled it. There was some heat, but it really didn't seem that hot... I chalked it up to the pod being kind of weak.
Then I was at my parent's house, and picked a scotch bonnet out of my dad's garden. I cut off a sliver today, and sampled it... not very hot, so I popped the rest of it in my mouth... There was some heat, but not what I would expect from a bonnet.
I have been dousing just about everything in either Melinda's naga sauce, or LDHS orange, [or one of the other 15-20 hot sauces I have], so I am not sure if my tolerance is just at an all time high, or if the peppers in this area are just not very hot. We have had a lack of rain lately, and my dad hasn't been watering much due to some well issues... so I thought it would have been at least a little stressed out. I might eat a spoonful of CaJohn's scorpion sauce, and see if that elicits any excitement.
I picked my first ripe hab out of my garden yesterday, and sampled it. There was some heat, but it really didn't seem that hot... I chalked it up to the pod being kind of weak.
Then I was at my parent's house, and picked a scotch bonnet out of my dad's garden. I cut off a sliver today, and sampled it... not very hot, so I popped the rest of it in my mouth... There was some heat, but not what I would expect from a bonnet.
I have been dousing just about everything in either Melinda's naga sauce, or LDHS orange, [or one of the other 15-20 hot sauces I have], so I am not sure if my tolerance is just at an all time high, or if the peppers in this area are just not very hot. We have had a lack of rain lately, and my dad hasn't been watering much due to some well issues... so I thought it would have been at least a little stressed out. I might eat a spoonful of CaJohn's scorpion sauce, and see if that elicits any excitement.