annuum hottest annuum variety you have tried/grown

alphajam · Feb 25, 2015

I am looking for annuums that are HOT, but not as small as tepin (chiltepin) or pequin. I am looking to make powders that pack a punch, but don't have the chinense overtones.

mpicante · Feb 25, 2015

Sadabahar.Really nice flavor,hotter when dried.

Terravexti · Feb 25, 2015

Some thai chilies can be very hot. Most are thin skinned and some are very large, which is good for drying.

hogleg · Feb 25, 2015

Goatsweed. nuff said.

Nuclieye · Feb 25, 2015

Crossing for my own version of what your asking for, doesn't look to be much out there from my research. Harvested my wild ones from the foothills of my mining claims so pretty sure they are true natives. Crossed with Reaper and trying for an F2 pod this year. Flowers are still very small, even smaller than natives so no idea whats coming. Just experimenting is interesting.

RobStar · Feb 26, 2015

I'm with Hogleg on this: Goat's Weed. More than enough said.

tsurrie · Feb 26, 2015

+1
Goats weed

alphajam · Feb 26, 2015

Goats weed I will try! Judy at pepperlover has them listed online. It sounds like they are a real workhorse producer!

@Nuclieye, I would love to see pictures and hear of your results as the season gets going.

As always, thanks THP community!

AdamStl · Mar 1, 2015

I like many Thai types, esp. Thai Orange, which seems to be more prolific in production as compared to Goat's Weed. Also, Rooster Spur, Sadabahar, Thai Dragon, and Thai Orange, in my opinion have better flavor. Grind them together and you have a great powder. Oh one last thing, Purira is surprisingly prolific, hot, and has great flavor for an Annuum.

cmpman1974 · Mar 3, 2015

Some S. African annuums I've grown pack a serious punch.

Chris

stc3248 · Mar 4, 2015

I like goatweed too...but even hotter are Jamaican Mushrooms or Jamaican Hot yellows and reds.

Buzzman19 · Mar 4, 2015

The Goatsweed has a really deceptive burn, must people I let try swear its a superhot. I grew the last two seasons and it was a big producer, not growing this year though.

alphajam · Mar 4, 2015

Buzzman19 said:
The Goatsweed has a really deceptive burn, must people I let try swear its a superhot. I grew the last two seasons and it was a big producer, not growing this year though.

Why did it make it to your cut list?

Buzzman19 · Mar 4, 2015

alphajam said:
Why did it make it to your cut list?

Well, I have a bunch of new varieties to grow and only so much room. I have seed stock for the Goat's Weed and will regrow it again in a couple of years.

Helvete · Mar 4, 2015

Jamaican Mushroom peppers.

Peter Peppers can be up there as well.

hot stuff · Mar 4, 2015

This year I'm focusing on the Charleston Hot Cayenne. Supposed to come in at 100k shu.

robbyjoe01 · Mar 4, 2015

Goatsweed is a good choice but I have a yellow Thai for my personal choice. I'm raising Carolina Cayenne this year that I hope replaces
my yellow Thai..

muskymojo · Mar 4, 2015

robbyjoe01 said:
Goatsweed is a good choice but I have a yellow Thai for my personal choice. I'm raising Carolina Cayenne this year that I hope replaces
my yellow Thai..

Robbyjoe! Haven't seen you around since the other site folded. How ya been, bro?

robbyjoe01 · Mar 5, 2015

Very well my old friend. We should take this conversation to my post on white but Jolokia
So we don't piss anyone off.

RobStar · Mar 5, 2015

cmpman1974 said:
Some S. African annuums I've grown pack a serious punch.

Chris

Chris we need to chat! I don't think those things are here anymore! I remember as a kid there were some really interesting tepin-like cultivars - fruits similar to Black Pearl in shape. They were hot and had a lovely smoky overtone. They were everywhere in Cape Town - every Portuguese household had some. I haven't seen them in decades.

In Muaritius and Reunion there are some serious annuum - i received some from Reunion that are known as Petit Piment over there - in the local Creole dialect they are called tit piment which is pronounced tea pimaw. They are hot and very tasty - they are used to make a rough paste with garlic and ginger with some oil added. Really good stuff.