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scovilles moruga scorpion new hottest in the world

smokemaster said:
I have no problem with anyones price they charge for seeds.
Don't buy them from whatever seed vendor.

My problem is the smoke and mirror acts that are put out there to sell said seeds.

It's for the Children....
He sent CPI a mix of seeds(so he posted), so who really knows what was really tested.

Guy walks the line as far as not telling the whole truth so he can back peddle away if he gets into a bind.
Seeds that didn't grow as expected are always some one elses fault etc.
So what if he replaces seeds.
The replacements are probably the same thing.
Eventually one seeds going to look similar to what it should grow into.

Hobby farmers bad seeds or whatever is his excuse.
Or so and so got the same strange pods/plants as he did.
So that makes it ok?
Isn't the seller responsible for the products they sell,at least to stuff they can control?
Aren't you supposed to grow out some of your seed stock to check for purity before selling the seeds as whatever?
Especially when the customer is paying a premium price.

I personaly don't believe a word the guy says.
Click to expand...

Exactly! Compounded by the fact he gets SO defensive...particularly on other sites that say the exact same thing being said on this site...there are even references to people 'un-friending' him on Facebook....
 
Uh,could I get extra Butter and some Parmesan/Romano cheese and chili Powder on my popcorn please?

And just to have another major food group all in one place,a few pieces of crumbled bacon on top.
Then I'll be good for the day with my food groups-Butter,Cheese and Bacon....
Wash it down with a homebrew and I'm set. :)
 
talk about boosting sales ... I had it in my cart and had been sitting on my other decisions for the past 5-6 days and today .... its says that pepperlover all sold out of the TS Marouga blend ....
 
Bleh.. I already stopped caring. Jalapenos can get nice 'n hot. Habaneros and Scotch bonnets can get hot as hell. Tabascos... same, unlike their crappy vinegary-sauce-crap counterpart. The various other C. chinense peppers of different colors with "habanero" or "congo" in their name can also give you a major beating. By the time you get to the Bhuts, Nagas, scorpions, 7 pods, etc... does it really even matter any more? You're getting the hottest of the hottest. Great, I love heat--but at this point flavor begins to show its importance, since raw heat that tastes like shit is not exactly something people would want to put in their food.

I've also read some complaints about how the scoville tests are done, which raised some complaints that it's "just one pepper" or "grown in the perfect conditions" and will never be recreated. With all this shuffling between peppers over the last year or so for the "world's hottest", I'm starting to wonder myself... could these variations in pepper heat, even within the same species (ie. the downside of measuring scoville units) be the reason? Or just the fierce pissing contest between people trying desparately to have their name appear in a world record book?

Bottom line: Does anyone care any more? I care about the peppers, and their *relative* heat level, as well as their flavor and uses... but when it comes to the recorded scoville rating... I'm not so sure I give a rat's ass any more.

Edit: I wasn't able to read past just over one page of this thread (at least not yet), so sorry if I said something that's been discussed to hell and back in the last 16 pages...
 
UltraZelda64 said:
Bleh.. I already stopped caring. Jalapens can get nice 'n hot. Habaneros and Scotch bonnets can get hot as hell. Tabascos... same, unlike their crappy vinegary-sauce-crap counterpart. The various other C. chinense peppers of different colors with "habanero" or "congo" in their name can also give you a major beating. By the time you get to the Bhuts, Nagas, scorpions, 7 pods, etc... does it really even matter any more? You're getting the hottest of the hottest. Great, I love hear--but at this point flavor begins to show its importance, since raw heat that tastes like shit is not exactly something people would want to put in their food.

I've also read some complaints about how the scoville tests are done, which raised some complaints that it's "just one pepper" or "grown in the perfect conditions" and will never be recreated. With all this shuffling between peppers over the last year or so for the "world's hottest", I'm starting to wonder myself... could these variations in pepper heat, even within the same species (ie. the downside of measuring scoville units) be the reason? Or just the fierce pissing contest between people trying desparately to have their name appear in a world record book?

Bottom line: Does anyone care any more? I care about the peppers, and their *relative* heat level, as well as their flavor and uses... but when it comes to the recorded scoville rating... I'm not so sure I give a rat's ass any more.

Edit: I wasn't able to read past just over one page of this thread (at least not yet), so sorry if I said something that's been discussed to hell and back in the last 16 pages...
Click to expand...

I don't think too many people here who are actually into growing and eating chilli's give a rats ass about scoville rating, nor did they ever. For most it is simply about the taste and the relative heat that they enjoy.

I find that some of the best tasting chillis in my opinion also happen to be some of the hotter ones around.
 
Trinadad Moruga Scorpion or Scorpion Morouga Scorpion?
Another Worlds record breaker, wow.
I would normally just sigh at the recent news, but I've received hundreds of emails from customers wanting our opinion on the Morouga. I agree that the testing is questionable. But when USA Today, LA Times, and Diane Sawyer on ABC News last night are in the large media mix reporting on it, we all know there's going to be a buzz.
I want to understand the Pepper so I need to start test growing it.
I didn't have this seed, so I just purchased it. $27 Bucks for 10 seeds? and I bought 2 packs? A big rip off, but I want reliable seeds to test and got frustrated after visiting a few other sites that were sold out or looked suspect.
In my world the Butch T Trinidad Scorpion has been flying out. Early germination reports are fantastic..in the 85% to 90% range.
Interestingly enough, since we've introduced the Butch T, the Ghost Pepper and Giant Ghost pepper are still selling like crazy.
I think it's because they have a recognizable name that's been around for 11 years along with the Bhut Jolokia. Also, they are perceived to be dependable and reliable seeds. Recent news about the Naga Viper, Butch T Trinidad Scorpion and now the Trinidad Moruga Scorpion just have my customers bewildered. Then toss in variables of 7 pot, 7 pod, Nagas, etc. and it's overwheliming to the average gardener. I know on THP we've got a lot of high level gardeners, but that isn't my typical customer.
Sometimes I miss the good old days...Cayennes, Jalapenos, Habaneros...but variety is teh spice of life.
My 'Volcano in a Box' is MY perception of 7 of the Worlds hottest peppers. Also Chiles that I've found tested and grew very well and have good flavor.
Uugggggg.... Now I may have to tweak the varieties...AGAIN.
Last year I had called it our "Fire in a Box"...with the 12 Hottest varieties. So much happened with the Super-Hots since then that I've converted our "Fire in a Box' to just the 12 Hottest Habaneros to keep it accurate.
Anyway, there is a NEW record breaker for the Worlds Hottest Pepper in the process of being announced.
I believe Sometime this year.
Right now it's highly confidential, but I had lunch with these guys this week.
It's had MUCH more thorough and long term testing.
From a resource with high intregity and data to back it up.
The Guinness process is far along too.
I can hear the collective sigh now....
Don't shoot the messenger.
:hell: :halo: :hell: :halo: :hell: :halo:
Fiery Regards,
Pepper Joe
 
Wow! Way to dangle the carrot Joe....

Hopefully the testing is as thorough as you say it is, if not, the grower will know it in about 20 minutes after the results are released.....lol.
 
pepperjoe said:
Anyway, there is a NEW record breaker for the Worlds Hottest Pepper in the process of being announced.
I believe Sometime this year.
Right now it's highly confidential, but I had lunch with these guys this week.
It's had MUCH more thorough and long term testing.
From a resource with high intregity and data to back it up.
The Guinness process is far along too.
I can hear the collective sigh now....
Don't shoot the messenger.
Click to expand...

Do we really need ANOTHER Hottest pepper this year???? lol. By your "MUCH more" testing comment, I'm hoping it's the DOUGLAH because most of us know it should be.
 
Abstract of CARDI's book of 2006


Currently, there are more than 60 hot pepper
cultivars/landraces maintained by the CARDI Hot
Pepper sub-programme. These include
West Indies Red
CARDI Red
CARDI Green
Scotch Bonnet
Red Congo
Red Flat
Yellow Congo
Cayenne
‘Tiger Teeth’
‘Faria’
‘Hood’
‘Seven Pod’
‘Pimento’
‘Local Yellow’
‘Moruga Blend’
‘Scorpion’
‘Local’ (Trinidad and Tobago)
‘Peggy Mouth’ (Antigua local)
‘Red Sabina’
‘Jamaican brown’ and ‘Mandarin’ (Belize locals).
Eight of these (West Indies Red, CARDI Red, CARDI Green,
‘Tiger Teeth’, Cayenne, Red Congo, Yellow Congo
and Scotch Bonnet) are stabilised for commercial
production and the rest are in various stages of
isolation and stabilisation. These eight cultivars
were, therefore, the germplasm that formed the
backbone of the 2006 activities.

game over :D
 
megamastger71 said:
Abstract of CARDI's book of 2006


Currently, there are more than 60 hot pepper
cultivars/landraces maintained by the CARDI Hot
Pepper sub-programme. These include
West Indies Red
CARDI Red
CARDI Green
Scotch Bonnet
Red Congo
Red Flat
Yellow Congo
Cayenne
‘Tiger Teeth’
‘Faria’
‘Hood’
‘Seven Pod’
‘Pimento’
‘Local Yellow’
‘Moruga Blend’
‘Scorpion’
‘Local’ (Trinidad and Tobago)
‘Peggy Mouth’ (Antigua local)
‘Red Sabina’
‘Jamaican brown’ and ‘Mandarin’ (Belize locals).
Eight of these (West Indies Red, CARDI Red, CARDI Green,
‘Tiger Teeth’, Cayenne, Red Congo, Yellow Congo
and Scotch Bonnet) are stabilised for commercial
production and the rest are in various stages of
isolation and stabilisation. These eight cultivars
were, therefore, the germplasm that formed the
backbone of the 2006 activities.

game over :D
Click to expand...

Interesting CARDI has "mouga blend". When did this list come out? What is also interesting is that CPI dropped "Blend" from the name..so why is that? Is the Moruga Scorpion and the Moruga Blend now two different pods as well?
 
the only thing i can think of in the true meaning of "blend" would be mixing 2 species and the only way you could truely eliminate the "blend" would be the new species would have to be 100% stabalized to remove the "blend" from the name in my personal opinion
 
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