So I have this thing for Caribbean chili - besides the 7 Pots and Scorpions there are loads of other Capsicum chinense landraces in Trinidad that most growers haven't heard about. I have been trying to lay my grubby paws on them but without much success. So imagine my surprise when a dude gives me four ripe Hood (and two proper Xalapas!!!! Woohoo) to try out - he knows someone who knows someone who grew them commercially and they were not well received so he ditched the project. I wasn't going to ask any Q's. I was just super happy to finally have it.
First off: it is a very attractice pod - about the same diameter as wide (approx. 5cm x 5cm), very glossy and bright to deep red. Very thick flesh - almost 5mm thick. And that typical Trinidadian chinense smell - very aromatic.
So, thinking that it is a Scotch Bonnet derivative I cut a big fat chunk - oh dear! I notice the very thick placenta and it is that hideous deep orange covered in oil - but it does not spread all over the inner wall like a Douglah for example. How bad can this be.
Very! This burnt the hell out of me - one of the worst burns I have ever experienced - up there with a Douglah in terms of full frontal assault. I was reduced to a foot-stomping, excessively salivating, heavy breathing, sorry ass punk. I really was feeling sorry for myself. There was a wave of nausea which ptrompted me to drink a glass of apple juice - the only thing that works for me - it also reduces the cramping. Only a Douglah has done this to me before. I didn't even taste the thing - it was just BOOM
! Dammit it is 
I can't say if I really like it - it is not as flavousome as a Red 7 but goodness me it has a brutal burn. My tongue was numb/burnt to toast for at least 3 hours afterwards.
Hopefully I will find a use for it - I removed all the flesh and have it macerating with 20 Primo - let's see if it will make a good sauce. I'm quite scared.
First off: it is a very attractice pod - about the same diameter as wide (approx. 5cm x 5cm), very glossy and bright to deep red. Very thick flesh - almost 5mm thick. And that typical Trinidadian chinense smell - very aromatic.
So, thinking that it is a Scotch Bonnet derivative I cut a big fat chunk - oh dear! I notice the very thick placenta and it is that hideous deep orange covered in oil - but it does not spread all over the inner wall like a Douglah for example. How bad can this be.
Very! This burnt the hell out of me - one of the worst burns I have ever experienced - up there with a Douglah in terms of full frontal assault. I was reduced to a foot-stomping, excessively salivating, heavy breathing, sorry ass punk. I really was feeling sorry for myself. There was a wave of nausea which ptrompted me to drink a glass of apple juice - the only thing that works for me - it also reduces the cramping. Only a Douglah has done this to me before. I didn't even taste the thing - it was just BOOM
! Dammit it is I can't say if I really like it - it is not as flavousome as a Red 7 but goodness me it has a brutal burn. My tongue was numb/burnt to toast for at least 3 hours afterwards.
Hopefully I will find a use for it - I removed all the flesh and have it macerating with 20 Primo - let's see if it will make a good sauce. I'm quite scared.
