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New Guy Questions: Working my way up to Superhots.

Pash

Pash

Hello Everybody,

I'm new to the forum and new to Superhots. I'm a avid gardener in Orange County, CA and am looking to expand my pepper knowledge. I grew Chichen Itza Habs, Biker Billys, and Carabean Reds last summer and had trouble eating the habaneros (they were too hot for me.) I've also made some bonehead mistakes like handling peppers and rubbing my eyes, which ended in a milk shower.

Since then I've been working on developing my heat tolerance by eating one dried Chichen Itza Hab a day. I've had a minor victory as I can now eat a dried Chichen Itza without needing milk. That would have been unheard of for me a year ago. I'm trying to build up my tolerance and start growing superhots. I have acquired a few Buht Jolikia seeds, but am still trying to decide if that is the best superhot to start with.

Can anyone recommend some superhot varieties that are good introductions to the type? I'm looking for something that has sweetness behind the burn. I've been devouring all the videos on youtube by snacksandsuch and BeagleStorm. They seem to mention some peppers being known for tasting like battery acid, which is what I'm trying to avoid.

Also, if anyone is interested in some Carabean Red seeds that I saved (but did not isolate), let me know.

Cheers,
Rob
 
I would consider fatali a super...and a chocolate hab, they're just not in contention for the world record. I recommend growing both. I have not sampled anything other than Bhuts as far as the big hype peppers go. It was ok...and will work in most of my hot sauces for extra heat, but I will be pulling some flavor in with other peppers...hab's, jalapeno, cerrano and cayenne mainly. I hear the 7 pots (especially yellow) have really good flavor. I am going to see if they can stand on their own with just a touch of seasoning. Good luck! I think you send to me in the seed train right? Too bad you're not after me I would make sure some of those were in there for you.
:welcome:
 
:welcome: from North of the border!

Sethsquatch said:
The fatalii pepper is a good gateway to the superhots. Start there. It's not quite a superhot but has big burn and bigger flavor.
Click to expand...

I'm going to start with that one, too! I need to work my way up, too...
 
:welcome: from Ohio! You and I are in a similar boat on this...I'm growing 7 Pot Jonahs and if I get good pods, I'll take a knife to one and start my baby steps..
 
Fatalii's and Choco habs are definitely not in the category with superhots. They are a stepping stone. A superhot is going to make your mouth want to cry like the habanero did when you first ate one raw. The endorphins released and heat/pain levels will be elevated though. Shit if you can get through just manhandling one superhot and deal with it, it will raise your tolerance immediately lol hehehehehe (WELCOME from NW Illinois)
 
:welcome: from florida,,i think the chocs,and white habs are a big stepping stone.
! grow some ,or remind me in april and ill send you a couple!!! :fireball:
 
3/5King said:
Fatalii's and Choco habs are definitely not in the category with superhots. They are a stepping stone. A superhot is going to make your mouth want to cry like the habanero did when you first ate one raw. The endorphins released and heat/pain levels will be elevated though. Shit if you can get through just manhandling one superhot and deal with it, it will raise your tolerance immediately lol hehehehehe (WELCOME from NW Illinois)
Click to expand...

It was discussed on here last year...the answer is really subjective. With some chocolate habs pushing 600k SHU they're in contention. Fatalli is a different story and although only as hot SHU wise of orange habs or a little hotter, they have a different burn according to folks that eat them which makes them seem hotter. The line is still not officially drawn on where super starts and everything else leaves off. I think fatalli should fit the sweetness behind the burn Pash was looking for...with some luck I'll know exactly how hot they are in a few months! Second leaves just starting to form...hmmm thinking about this is making me hungry going to make some habanero poppers...I'll be back lol
 
I don't know how accurate the Scoville chart on this Wikipedia page is, but it might help you order the peppers according to heat.

http://en.wikipedia.org/wiki/Scoville_scale
 
Welcome from Fort Worth...I would highly recommend a standard 7 Pot...wonderful taste and great to cook with...as was mentioned already, the Yellow 7, Fatalii, and Chocolate Habanero are also good choices...

From my experience, the Trinidadian varieties grow better and produce more than the Bhuts....
 
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