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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...

No love for fresh fried Padrons?

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-is-in.blogspot.co.uk/2017/02/biology-of-enjoya-pepper.html

Happy birthday y'all.

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

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...

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...

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...

  WANT!   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!

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...

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...

Generally speaking, the flesh of a pod holds the flavour but I have noticed a few exceptions, including some Reaper/Bonnet hybrids I'm growing, where the placenta's own floral or bitter notes affect the main taste of the pod. It's possible. Whatever the case, though, I agree with whoever...

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...

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.

  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.

  Curious. I've had the Brainstrain in jam and loved it and, cooking with the actual dried pods, the 1.4 million ratings I've seen seem accurate.   The chilli in a mango chutney I tried, though, was freakishly hot and it too claimed to be Brainstrain, even if it tasted and felt nothing like the...

  In powder or flake form, the heat difference between a Reaper and a Bhutlah or Jigsaw seems pretty obvious to me. The Jigsaw's also the only fresh pepper I doubt I'll ever cook with again but I've never seen a fresh Bhutlah.