If you have been eating or cooking with super hots chances are you know what I am talking about. Sometimes they burn coming out as well as going in. Question is: Which variety do it the most? It just occurred to me that there has gotta be the variety rather than the heat of a dish cause I haven't gotten the butt burn yet this year but I have been eating plenty of Moruga. Growing green, red, caramel, brown and Brizilian. Been trying to compare fresh and in dishes to be able to describe the taste difference. Some dishes have driven family members from the kitchen, but no butt burns.
So what variety set your butt on fire more than others?
So what variety set your butt on fire more than others?