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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 08 Nov 2015
Online Last Active Today, 07:46 PM

#1509385 What color is Pepper X ?

Posted by spicefreak on 06 December 2017 - 12:36 PM

What color is it?

Lol, I love how that's the first question you ask about a supposedly even hotter brown pepper.

Smokin' Ed was present for the physical release of the The Last Dab sauce and had with him a plate of fresh peppers. Supposedly, these were all unnamed and unreleased varieties from his secret garden stash. It was the first look we got at the placenta of Pepper X (still in its green stage) but there was brown pepper on the place that was said by at least one taster to be much hotter.

It has not, IIRC, been confirmed but it strongly suspected that that pepper is the 5 million SHU variety that Ed still claims to have "in his back pocket".

Of course, if Pepper X is a dud then being much hotter than it becomes meaningless and the 5 million claim becomes highly suspect.

#1509317 Reaper flavor.... fruity or floral.... new peppers

Posted by spicefreak on 06 December 2017 - 05:19 AM

I'd say more floral than fruity but not too much of either, just a nice, mellow, slightly spiced (some say cinnamon but that's a stretch) pepper flavour with an unfortunate sour element accompanying its heat.

Regardless, what you've got looks more Habanero like so far.

#1508653 Edible to the wife?

Posted by spicefreak on 03 December 2017 - 01:08 PM

Padrons eaten ripe and fresh can reach about the heat of a decent Habanero sauce but they're more commonly picked green, before most of them develop anything much at all.

In this state, they taste pretty vile until fried and salted, where they pick up a fairly unique and slightly sweet green chilli flavour that's commonly described as being a little nutty.


They're a traditional starter served in spain - a country not known for any big love of heat - but they are often referred to as "russian roulette" peppers because they can reach their full red heat a little before they change colour. If you're growing for your wife, you may have to keep an eye on how long individual chillies stay on the plant and pick them before they get too big. Well worth it, though.

#1508646 Edible to the wife?

Posted by spicefreak on 03 December 2017 - 12:37 PM

No love for fresh fried Padrons?

#1508552 Chimera pepper? Really interesting!

Posted by spicefreak on 02 December 2017 - 10:37 PM

Pretty sure the Fish isn't a chimera but the Enjoya is. Hence why it's only ever grown from cuttings.


EDIT: The best explanation of it I've seen: http://the-biologist...oya-pepper.html

#1508408 Can anyone help me to ID my pepper plant?

Posted by spicefreak on 02 December 2017 - 09:55 AM

Yeah, not perfect but not necessarily a wrong pepper. Species definitely matches and so do some aspects of the shape.

#1507981 Is this light burn? Struggling to keep seedlings alive :(

Posted by spicefreak on 30 November 2017 - 05:21 AM

So the shape suggests calcium deficiency and there's not as much in the way of dried out, papery patches as I'd expect on genuinely sunburnt plants. The colouration, however, looks to occur before leaf death, so may well be the result of part-way purpling.

Can't say for sure what's wrong but I'm inclined to say "nutrient burn" of some sort. Cut out the nutrient mix for a bit and see how that affects the balance in the soil, then bring it back when the plants actually need it.

#1507980 what is the hottest pepper in your mind?

Posted by spicefreak on 30 November 2017 - 05:06 AM

Personally, if I'm going to have Scorpions, I'd prefer the extra fruity aspects of the Butch T variety but yeah, the "Pepper X" on review could easily be a fake. Or just picked too early.
Or perhaps the whole thing is. We've seen it isn't the colour that they said and its sauce is way milder than was claimed. Plus, that record seems kinda slow.

EDIT: Also, if anyone wants to draw Spy vs Spy: Pepper Edition as a web comic, I would love to read it. I own the video game of the original.

#1507121 what is the hottest pepper in your mind?

Posted by spicefreak on 26 November 2017 - 05:56 PM

SHU is a measurement of drops of sugar water taken to neutralise the effects of the chilli, measured by a group of tasters. Noone actually measures SHU directly anymore, though. The numbers given as SHU are actually just Pungency Units multiplied by a factor of 16 to give a comparable and far more objective value.


These are obtained by HPLC which, as I understand it, is a method of measuring the amount of something (here various capsaicinoids) in a powder by creating a solution and seeing what weight of material evaporates off at the vapour points of the compounds in question. The weight of compound is then compared to the weight of starting powder to obtain what is effectively a parts per million value, since the Pungency Units cap at 1 million for pure capsaicin.


There's a little more to it, with pressure having originally been what the P stood for (it's now "High Performance Liquid Chromatography"), but that's the jist of it.

#1506861 Any Superhot Chinense x Baccatum crosses out there?

Posted by spicefreak on 25 November 2017 - 05:35 PM

BOC x Aji Pineapple   

Not quite superhot but the few i was fortunate enough to get to try were fantastic  :drooling:





I loved the BOC and the Pineapple. I'd shred that into all sorts of things raw. My mouth is watering at the mere thought of it!

#1506802 Any Superhot Chinense x Baccatum crosses out there?

Posted by spicefreak on 25 November 2017 - 11:27 AM

It is unknown exactly what the species of it is and it doesn't seem to posses the placental wall coatings of a true super but the Vanilla Sugar Rush might be of interest here. Certainly tasted like an abnormally strong Baccatum.

Or there's the Aji Painapple, a pet project of one of our fellow forumers involving the Aji Pineapple and the Butch T Scorpion.

#1506792 what is the hottest pepper in your mind?

Posted by spicefreak on 25 November 2017 - 09:45 AM

Shame, cos I thought the best thing about Pepper X is that it WASNT red.. nothing against red chillies its just that I think it would be cool if another colour took the title and mustard is one of the more unusual colours.

Yeah, we've seen so many red chillies that this one seemed exciting and different. That's part of why I went in on it. It's definitely some kind of con, though.

Maybe there is a record underneath it, maybe there isn't. Either way, it's not what they said it was and the sauce falls short of their claims in every respect. Hopefully the pepper does fall short and Ed's crappy publicity stunt shoots him in the foot.

Mustard would be cool to see in the top spot but nothing scares the crowds at a chilli eating competition like a white or peach. My personal preference, though, would be Pink.

There are so few peppers that finish pink and they're all sold as purples due to their pre-ripening shade. It would be great to see them gain awareness and having their unique colouration as the way to tell a ripe record holder would be an excellent way to get it.

#1506610 Komodo Dragon - How does this happen?

Posted by spicefreak on 24 November 2017 - 05:39 AM

Newspapers back around its release claimed that Tesco's Komodo Dragon was the hottest chilli in the UK, peaking at just over 1.4 million SHU, making it hotter than the prior hottest, the Carolina Reaper, which averaged just over 1.4 million SHU. Then, about a year later, Tesco started selling a new, hotter pepper. The hottest in the world. The Carolina Reaper. This pepper was at least 200K hotter than the Komodo Dragon at an average of over 1.6 million.
Hella dodgy reporting!

But, ignoring the crap that Tesco put out, it didn't seem very Hab like to me.

I got given one of the last fresh Komodo Dragon packs on sale and actually quite liked the pepper. It hit long and slow, like a super, but had only a low Hab level peak. Its taste was reminiscent of rose petals. It wasn't anything to write home about but, as a fan of rose harissa, I'd cook with it. Maybe even make white chocolate truffles with it.

If you're still interested, AJ, I'd be happy to send you some of the seeds I saved.

#1506351 what is the hottest pepper in your mind?

Posted by spicefreak on 22 November 2017 - 06:46 AM

Pepper X at 3mil SHU is BS, unless there's documentation from a reputable lab.

Give it 9 days and we'll know for sure.

I have more faith in Pepper X than I had in Dragon's Breath and the Sugar Rush Vanilla but the last of those, while not 3 million, was definitely the hottest baccatum I've ever had.

#1506300 what is the hottest pepper in your mind?

Posted by spicefreak on 21 November 2017 - 10:10 PM

Why would they use an unripe pepper when the ripe ones typically contain the most heat? Doesn't make any sense


Speed of release?

I have no idea but the only pepper I've grown that went through that extra shade of yellowy green took about a month to leave it. Thought I had a gator varient.