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The 10th Annual Hot Pepper Awards Winners Announced!

spicefreak

Member Since 08 Nov 2015
Offline Last Active Today, 10:00 AM

#1423297 Aji Pineapple/Lemon powder taste

Posted by spicefreak on 18 February 2017 - 08:13 PM

I picked up some Lemon Drop powder a while back. It's a unique flavour that's rather different from the fresh chilli but still has some citrus elements. Went well with morrocan food and made an excellent okra curry but was also just close enough to lemon to substitute for the fruit's juice in a honey apple upside-down cake.




#1421353 bubblegum?

Posted by spicefreak on 15 February 2017 - 07:42 AM

I have heard that the bleed is a sign of ripeness so I'd assume that it comes in fairly late in development but not as late on as that pod looks.

Regarding the OP's plants, those look like the Fruitgum Bubblegum/Fruitiscense cross to me.


#1420927 Anyone tried a Aji Pineapple/Lemon ferment?

Posted by spicefreak on 14 February 2017 - 08:09 AM

The two are, in my opinion, rather similar but not the same in taste. Both do have a strong citrus flavour but the slight pineapple notes to the Aji Pineapple change the way that citrus registers, making it seem rather less like lemon, despite the base flavour not being much different.
I also found mine to have a little bit of vegetable taste that made them great for salad.


#1420467 "The Most" Pepper

Posted by spicefreak on 13 February 2017 - 08:37 AM

For comparison, Jalapeños are roughly 2-8k, with numbers varying a little by data source.

5-30k will give you a sauce that's a decent bit hotter than most 'peño ones but not too much for the average consumer.




#1419848 Brown/Chocolate Bhutlah

Posted by spicefreak on 11 February 2017 - 05:10 PM

I'd certainly rather no information than the contradictory and blatantly false backstories the Reaper keeps getting.




#1419623 Brown/Chocolate Bhutlah

Posted by spicefreak on 11 February 2017 - 07:55 AM

 

I think it was, and it came in just below the moruga which was the record holder at the time. I think with more testing and from certain badass growers it could have blown both the moruga and the reaper out of the water.

This is correct. Its reccord is not easy to find, since the book of reccords does a poor job of publicising anything that's never held first, but the Brain Strain is officially the 3rd hottest chilli in the world.

Even though I'm 90+% certain that the Primo is hotter.

 

that is the exact reason as i begin to unveil my pepper line they will have no name. all pics will be heavily watermarked and they will be refered to as devilpods.com peppers. #1 #2 etc. their name will make it clear where to find it. too many people lose out on their time and work showing off and naming there variety before its available so by the time they do release all the cons have riding the wheels off already. bhutlah was being sold by name 2 years before sm ever released it. but he released the name.

 

Nothing I grow will ever hold the reccord. I'm simply not cut out for proving a five year isolated grow and meeting the requirements.

I'll be settling for backing chilli eating competitions with my own nameless strain of death.
 

Also, from the taste alone, I struggle to believe that the Moruga Scorpion and the Brainstrain are related.

The Moruga is fruity but in an acidic, almost orangey manner, sometimes floral aswell. The Brainstrain is more of a berry-like fruitiness.




#1418033 Is this a joke? Ill turn my whole yard into a Charapita patch

Posted by spicefreak on 07 February 2017 - 11:19 AM

If you do get into growing them, invest in some of those wolverine-esque blueberry picking claws to speed the process up a bit.




#1417997 oQuintal's Devil's Choice Scorpion Sauce

Posted by spicefreak on 07 February 2017 - 10:11 AM

Between a few packaging misshaps and falling ill halfway through, this was a fun one to review...

Still, it's up on my blog now, or here for your ease of perusal:

 

Happy tuesday again, everyone.

About a week ago, I received another free sample package, this time from The Hot Pepper Company (not to be confused with The Chilli Pepper Company). Inside was a single, very hot sauce, looking a little like this:

 

2017-01-24-08-41-52.jpg?w=477

 

only wetter.

 

 

In fact, I didn't even need to see it to know how hot it was because, the moment I opened that cardboard box, I could feel it in the air. Some of the sauce had leaked and vapourised. I was coughing uncontrollably for a good few minutes.

 

But I can't blame The Hot Pepper Company for that. They had packaged it as thoroughly as possible, with enough bubble-wrap to make the whole unboxing process somewhat more challenging than normal.

No, if anyone is at fault here, it is oQuintal, the makers of this sauce and the ones who decided on the bottle for it. A bottle with a nice little flip top like so:

 

2017-02-02-11-54-10.jpg?w=680

 

Allowing you to drop on the thin sauce inside like a far stronger Tabasco.

 

Except the lid didn't come like this. To make that hole, it was necessary for me to take a knife to the thin plastic.

Because of that, there is now a gap between the top and bottom segments of the lid that fills up when you shake the bottle. Something you have to do every time because this sauce separates easily. Something that will leave you with scorpion chilli residue all over your hands after every meal.

 

Of course, the product came without instructions or, if it did have any, they were on the ruined mini-pamphlet attached to those rubber bands. For all I know, there may have been a better way to get into it that I didn't spot.

Regardless, though, this bottle seems like poor design. Unlike its labelling.

 

The label of this product comes in a wide variety of greens, all used to offset the red of the chilli and its red and yellow name, as well as loosely hinting at the fact that the producers are also the growers.

The name of the sauce, “Devil's Choice”, then resides on a dark green banner bellow the scorpion chilli name, its text rather plain and white, much like the small pieces of informative text 'round the sides.

And, beneath this name, we have a tiny pair of flaming chillies being stabbed with pitchforks, ramming home the satanic theming without detracting too much from the simplicity of it all.

A simplicity that speaks volumes about the contents.

 

You see, this is a very simple sauce, designed to focus on the fearsome flavour and burn of its signature ingredient. oQuintal's own grown trinidad scorpion peppers.

 

Because that's who oQuintal are. Not sauce makers but growers and sellers of the hottest chillies in portugal, merely splashing out into the sauce market as a means to get their peppers out there.

 

But they've still done a little more than just make another first ingredient scorpion sauce. They've done their research, found out what sauces people like and attempted to combine them into perfection.

The Hot Pepper Company even describes it has having all the best qualities of both Tabasco and Sriracha. But maybe we should find out for ourselves.

 

2017-01-24-08-44-13.jpg?w=300

 

It's certainly thin like Tabasco but, as you should be able to see on that spoon, it also has that really fine chilli graininess of Sriracha, giving it a little more substance but not stopping it from feeling smooth.

But, before I even notice the flavour, the heat really kicks me in the front of the mouth, then works its way swiftly to the throat.

 

Unlike any other scorpion sauce I've tried, oQuintal's Devil's Choice has all the sudden punchiness of a good scotch bonnet sauce, only with a hell of a lot more heat. Starting at a seven out of ten on my scale, this sauce then ramps up fast and reaches the very bottom of an

8/10

Heat

within mere seconds.

 

Roughly double what I'd give the very hottest of those scotch bonnet scorchers and well in excess of even ghost pepper products but still not the highest a trinidad scorpion sauce can go.

 

No, if you want the hottest nature has to offer, this isn't it but I've found that some crazy heat seekers would actually much prefer the punchiest. The one with the biggest instant kick. If that sounds like you then this is going to be your sauce!

 

But there is, of course, much more to a sauce than just the heat and, as its attempts to combine the taste of both Tabasco and Sriracha imply, this sauces certainly isn't forsaking flavour for fire.

Not that it actually tastes like either.

 

Both the tabasco chilli and the red jalapeño used in most Srirachas have a certain fruitiness to them that makes them taste completely unlike the trinidad scorpion. The trinidad scorpion is often described as fruity but it is, to me at least, a harsh, acidic, orangey fruitiness. I don't often like it when it takes centre stage but the chilli does have its uses and this sauce makes it work.

 

This sauce makes it work in several ways, the first of which is fermentation. By ageing the scorpion in the same manner that McIlhenny Co and Hoy Fong Foods use for their chillies, it picks up a little added depth of flavour while loosing some of that harsher front end.

 

Then, they've reduced the vinegar compared to Tabasco. The acidic flavour provided by the scorpion itself makes more than the required amount for shelf life detrimental to the taste. You can't tell unless you know the scorpion pepper well but there's actually more water than vinegar in this sauce.

 

And finally, Devil's Choice uses the sugar you find in sriracha to take the edge off any unwanted tartness. Not enough to make it sweet and certainly not enough for a sweet and sour taste, but enough to balance out the chilli and vinegar a bit.

 

But, as said, this isn't just scorpion Tabasco. That might be the biggest part of the flavour but the garlic from its sriracha side also comes through strong behind the fearsome heat and flavour of the chilli itself, working surprisingly well with the second place record holder.

 

Honestly, I can't fault this sauce. The bottle was a mistake but the actual product inside is an excellent simple showcase of what one particular chilli can do. And yet, while it makes that chilli the forefront flavour, it doesn't make it the be all and end all of the sauce.

 

This is a more or less all purpose product, pairing decently with most meals that need a few extra drops of fire, but it will probably go particularly well with strong flavoured dark meats or chinese dishes.

 

If you would like a bottle of your own, this product is unfortunately not available on The Hot Pepper Company's website but, since they do stock it, I'm sure they'd be happy to sell you this sauce on request. Just let them know I sent you.




#1417565 wanna try odd tomatoes (minis, dwarfs), jelly melons, tomatilloes -Suggestions

Posted by spicefreak on 06 February 2017 - 11:28 AM

Yeah, they're not bad if eaten at the right stage and the looks sure are something. I'd love to make a halloween hotsauce from theme. Maybe ghostbusters themed.




#1417561 Chili Peppers and Hemorrhoids ... Chili Consumption Frequency

Posted by spicefreak on 06 February 2017 - 11:16 AM

Ring of Rire - Johnny Cash

 

https://www.youtube....h?v=T8zU8paFops




#1417559 wanna try odd tomatoes (minis, dwarfs), jelly melons, tomatilloes -Suggestions

Posted by spicefreak on 06 February 2017 - 11:10 AM

I've had Kiwano 3 times in my life. The insides look like a cross between ectoplasm, frogspawn and snot but they're quite fun to eat. Like kiwis, however, the taste vile if under or over ripe, just so insanely tart, so it's going to take some practice for you to get a good one.

 

I grew Black Pearl Tomatoes last year. They're cherry tomatoes that go from light green through various shades of brown (inc some that are kind of purple) to a sort of slightly pinky reddy brown that was the tastiest cherry tomato I've ever had (I'll admit, I've only grown a few varieties myself). Bought them on a whim and got great growth, good productivity and some amazing tasting fruit.




#1417324 "The Most" Pepper

Posted by spicefreak on 05 February 2017 - 07:50 PM

Most mispronounced (or so it would seem) is Carolina Reaper. If I had a dollar for how many people have called it a California Creeper or California Reefer, I would be sitting pretty comfy.

 

That's nothing compared to the Jal-ay-peen-eh-yo and related wordbutchery.

 

On another note, The Chilli Pepper Company (chileseeds.co.uk) are selling Pink Tiger as "The Rarest and Possibly Most Expensive Chilli Seed In The World". Given how readily available they seem to be, however, I think the Jigsaw has them beat for rarest in the UK general market and, as for less marketed types, I simply cannot get Tokuyama Togarashi for love nor money.

Speaking of money, they're wanting £3.75 for a pack of five of those Pink Tiger seeds which is, admittedly, quite steep. It is not, however, the highest price I've seen on chilli seeds (£1 a piece).




#1416214 In search of Space Chili, MOA Scotch Bonnet, Pink tiger...

Posted by spicefreak on 04 February 2017 - 07:13 AM

Any particular space chili you're after? There's 9 or so.

I might have most those on your list. Gotta double check tonight

 

10 infact. I have most of them and will, when yours arrive, have all but #3, the Solar Flare.




#1416204 Diemen's (Tasmanian Pepper) Hot Sauces - "Stinger"

Posted by spicefreak on 04 February 2017 - 05:34 AM

very interesting read on that "pepper"...i dont think its an actual pepper, just a name, but interesting plant all the same... ill have to see about finding seeds for that...

 

Indeed. It's known as "pepper berry" because it's a berry with similar effects to black pepper.

There're still chillies in the sauce aswell though.




#1414742 Wanted: The Ornamentals.. Pictures too..

Posted by spicefreak on 01 February 2017 - 08:32 AM

That is indeed how Fish Peppers are supposed to look. They get their name from their ability to heat a white sauce or fish stew without changing the colour.

I'm actually going to be ordering some soon and I'd be happy to pick up a few more for you.

I also have some seeds I saved from Asda's Enjoyas, some of the prettiest bells you ever did see. I'll throw them in free because I can't guarantee that they'll grow true.