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What's hotter...Ripe or unripe

butch t

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#21 ColdSmoke

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Posted 15 September 2016 - 02:02 PM

funny how things that are common sense now have to be proven because people are so dumb....lol



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#22 The Hot Pepper

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Posted 15 September 2016 - 02:05 PM

heyyyy!

I am going for max crust on the lower end


#23 SavinaRed

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Posted 15 September 2016 - 02:21 PM

Well I could swear my green jalapenos are hotter than my red ones off the same plant. Maybe superhots are different lol. Call me dumb but my mouth tells me the greens are hotter than the reds.


Edited by SavinaRed, 15 September 2016 - 02:22 PM.


#24 The Hot Pepper

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Posted 15 September 2016 - 02:28 PM

It's different with jalapenos for sure. I'm applying this only to the pepper tested.

 

Jalapenos are actually ripe green that's why they are dark green. They are not unripe it is a stage of actual ripeness until red, like a poblano, serrano. Perhaps annum.


Many other peppers are unripe when green, hence the light coloring.


I am going for max crust on the lower end


#25 The Hot Pepper

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Posted 15 September 2016 - 02:37 PM

But I guess we're all dumb. ;)


I am going for max crust on the lower end


#26 hogleg

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Posted 15 September 2016 - 04:35 PM

But I guess we're all dumb. ;)

 

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#27 ColdSmoke

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Posted 15 September 2016 - 04:55 PM

It's different with jalapenos for sure. I'm applying this only to the pepper tested.

 

Jalapenos are actually ripe green that's why they are dark green. They are not unripe it is a stage of actual ripeness until red, like a poblano, serrano. Perhaps annum.


Many other peppers are unripe when green, hence the light coloring.

 

we were talking about super hots!! Not calling anyone in this thread dumb at all....just the ones who spread bad info with no first hand knowledge. My favorite one is waiting to water pepper plants until they are wilting will make them hotter ;)



#28 The Hot Pepper

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Posted 15 September 2016 - 05:02 PM

Stop blowing cold smoke up my ass.... :lol:

 

I know CS, just messin


I am going for max crust on the lower end


#29 ColdSmoke

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Posted 15 September 2016 - 05:22 PM

what about green pods that were only bottom watered? DUDE! I have a theory



#30 Pr0digal_son

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Posted 15 September 2016 - 07:11 PM

 

we were talking about super hots!! Not calling anyone in this thread dumb at all....just the ones who spread bad info with no first hand knowledge. My favorite one is waiting to water pepper plants until they are wilting will make them hotter ;)

 

 

Plenty of info that proves that to be correct. Not subjective jargon here,proper studies. There are plenty of stressors,drought is just one of them.



#31 Scoville DeVille

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Posted 15 September 2016 - 07:13 PM

Where's that "Best Answer" green-post button thing?

 

 

The results are in!  Everybody wins!  These results are from about 25 pods of each color randomly picked by color (red or green) from only one plant to see what the difference in ripe vs. unripe would be.  :party:

 

D7D1BE60-1BEA-4DCD-9D5E-A68AF5B4C5C6.jpg

 

ButchT%20results%209-14-16.jpg



#32 ericlitman

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Posted 15 September 2016 - 07:16 PM

Where's that "Best Answer" green-post button thing?
 
 


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#33 Scoville DeVille

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Posted 15 September 2016 - 07:27 PM

Sidebar: Scoville DeVille? Amazing.

 

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#34 Student of Spice

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Posted 15 September 2016 - 07:39 PM

The results are in!  Everybody wins!  These results are from about 25 pods of each color randomly picked by color (red or green) from only one plant to see what the difference in ripe vs. unripe would be.  :party:

 

D7D1BE60-1BEA-4DCD-9D5E-A68AF5B4C5C6.jpg

 

ButchT%20results%209-14-16.jpg

 

Thanks for posting up the research! When I said was this a real thing, I meant it in the sense of it seems obvious, as when I would eat a green

super compared to the ripe ones, the ripe always seem twice as hot. So I thought you were just messing with us not actually planning on going all 

Bill Nye here lol. I think it is really cool that you are able to do this. Does the time in the ethanol make any differences on the result? What is the max

time you can let it dwell?


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#35 Jubnat

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Posted 15 September 2016 - 10:31 PM

After reading about the different capsaicinoids, this makes me wonder how they would measure in a test like this. I wonder if different alkaloids develope at different times in ripening.

Really...it'd be interesting just to see the breakdown of different capsaicinoids levels in different hot peppers. But I'm guessing this would be a much more complicated test than getting the Scoville rating.

#36 1tom2go

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Posted 16 September 2016 - 01:33 AM

 

Thanks for posting up the research! When I said was this a real thing, I meant it in the sense of it seems obvious, as when I would eat a green

super compared to the ripe ones, the ripe always seem twice as hot. So I thought you were just messing with us not actually planning on going all 

Bill Nye here lol. I think it is really cool that you are able to do this. Does the time in the ethanol make any differences on the result? What is the max

time you can let it dwell?

 

 

From what I can tell, after about 3 or 4 hours at 40C, it's done and it doesn't matter how long after that.  These were in the 40C oven for about 14 hours (overnight).  The main thing is too little time is an issue, but I don't think you can "over extract."  I think other solvents or methods can eek out a little more but they are more expensive.


It's different with jalapenos for sure. I'm applying this only to the pepper tested.

 

Jalapenos are actually ripe green that's why they are dark green. They are not unripe it is a stage of actual ripeness until red, like a poblano, serrano. Perhaps annum.


Many other peppers are unripe when green, hence the light coloring.

 

Ok fine, I just happen to have a bunch of jalapeños to test!  Next week I will do Jalapeños to see if we are as smart as we think!  Also, aren't ripe jalapeños RED just like most??  


funny how things that are common sense now have to be proven because people are so dumb....lol

 

I just never believe what everyone says, call me dumb.  


Edited by 1tom2go, 16 September 2016 - 01:32 AM.

In the Ground 2016:  Big Jim's, 6-4, Espanola, Red Sav, Ven. Tiger, Rainforest, Jalapeños, Red Primos, Butch-T's, Bhut's, Datil, Doux de Espagne, Mitla, Twilight, and Reaper.


#37 karoo

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Posted 16 September 2016 - 03:28 AM

Cool results. Great test.

Science is always right.



#38 Lovepeppers

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Posted 16 September 2016 - 07:46 AM

Tom, Thanks for sharing this with us.
Have you ever tested a super when it just started ripening, then another that been left to ripen longer, say 2 weeks when it gets that darker shade of ripeness?

#39 Bigmark

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Posted 16 September 2016 - 09:04 AM

Thanks for the science Tom! Love to see the numbers. I guess it would depend on how green the pods really are too. By that I mean are they newly formed pods that are early green or green that will start turning color in the next couple days. Days from pollination would be a big factor in the capsaicin content.



#40 1tom2go

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Posted 16 September 2016 - 10:06 AM

Tom, Thanks for sharing this with us.
Have you ever tested a super when it just started ripening, then another that been left to ripen longer, say 2 weeks when it gets that darker shade of ripeness?

 

No I haven't.  That would be hard to do since you will have to check the plant every day.  This is the first time I've done any ripeness testing.

 

Thanks for the science Tom! Love to see the numbers. I guess it would depend on how green the pods really are too. By that I mean are they newly formed pods that are early green or green that will start turning color in the next couple days. Days from pollination would be a big factor in the capsaicin content.

 

I grabbed some very young and some just before color change.  So, I would guess what I go is an average heat.  Also, this is just one plant.

 

Thanks!  -Tom


In the Ground 2016:  Big Jim's, 6-4, Espanola, Red Sav, Ven. Tiger, Rainforest, Jalapeños, Red Primos, Butch-T's, Bhut's, Datil, Doux de Espagne, Mitla, Twilight, and Reaper.






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