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1st habanero didn't melt my face

cheezydemon

cheezydemon

I picked my first plump green habanero of the season and it didn't seem that hot. Don't get me wrong, it was hot, but I remember my last taste of a habanero (several years ago) sending me on an out of body experience it was so mind numbingly hot.

It was definitely full size, is it possible that it was immature and therefore not that hot yet? I guess cross pollination is possible. Just curious.
 
Green is not the right color....you need to wait for it to fully change...then wait another week, then pick it, then eat it....then panic :P
 
Wish I could say the same thing about my miniature habs I finally ate. They left me staring at a pool of saliva that was leaking from my mouth onto the ground below. Way hotter then the red savina I ate.
Just wait until they get some color, then the real fun starts.
 
I have no idea how they got the size, or if they might have crossed with something. This is my first season growing them. These were small pods, from a small plant that was brought from mexico i am guessing. I picked the smallest of the small pods. They look crazy compared to a normal hab. Dark orange, skinny/pointy, wrinkly, and just overall evil looking. I did a side by side with a normal orange hab and these gave me a noticably more instense and overall scary burn with a nice rush.
 
That one in my avatar is from a bonsai yellow hab i did last year....got a post in here somewhere about how to make them. They sure put another log into the fire though.:P
 
yea wait until the habs turn to a different color like orange or red (depending on what strain you have ?)
but I've heard people do eat green habs, & that the chiles have their heat even when green ? meaning they're just as hot in their green stage vs ripe stage.
maybe you're just building up a tolerance to chiles ?
 
bentalphanerd said:
That one in my avatar is from a bonsai yellow hab i did last year....got a post in here somewhere about how to make them. They sure put another log into the fire though.:lol:
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Ya, I remember reading about it. One question I had was, what good methods have you found for getting the plant out of the pot/container with the least amount of chaos?
 
chilehunter said:
yea wait until the habs turn to a different color like orange or red (depending on what strain you have ?)
but I've heard people do eat green habs, & that the chiles have their heat even when green ? meaning they're just as hot in their green stage vs ripe stage.
maybe you're just building up a tolerance to chiles ?
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Must be the tolerance. I have definitely read that green chiles are in fact hotter, because the heat is a defense mechanism, and the immature seeds would do no good if ingested and spread from a green chile. Strange though, maybe it is a muted strain. I have gotten jalapeno plants from Lowes that I ripped out of the ground because they were mild.:lol:
 
Hey cheezy you are not the first person to tell me that, however I will pose the same question to you as I did to the last guy. How can someone tell if it is hotter green than red when they ate it green? Same can be said for someone who eats it red. That being said, I have heard far more reports say that fully mature is always hotter. Not that it is necessarily true, but sure makes a person think that way.
 
If a tree falls in the forest..........awe forget it.

I am not saying one way or the other for sure, but you can bet that I will try a pepper from this same plant when it is ripe and that may give some insight! However if I continue cramming hot peppers in my face at damn near the speed of light, my taste buds and heat receptors may be a little de-sensetized by then so even that will not show for sure!!!! Damn you Gardenkiller!!!(Garden killer? Hey what the %@*@!) You have won this round!! But I'll be back!! I'll....I'll.. well I'll come up with something! just you wait! And stay the hell away from my garden you bastard!
 
cheezydemon said:
However if I continue cramming hot peppers in my face at damn near the speed of light, my taste buds and heat receptors may be a little de-sensetized by then so even that will not show for sure!!!!
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Not to mention that damage caused to the rest of your digestive tract. I had a chilehead friend long ago who told me if you eat hot stuff long enough you have to wait unti the next morning to guage the heat of the peppers. He says if you feel the need for frozen TP you have had a good night of eatin. I like hot and all but that is just insane!
 
Lol! That is funny! I posted a response to your spot question by the way, don't take the GARDEN KILLER joke seriously! Google pepper rot or pepper fungus. I knowthat I read about that. I can sympathize! Good luck.
 
The theory is that when a pepper is fully mature (at the green stage just before changing color) it's at it's peak level of heat. When the pepper ripens more it's developing more flavors and more sugar but not more heat.
 
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