For the most part, the subjective testing for SHU has been abandoned. In its place, we have the objective gas chromo thing a ma jig. So when folk say SHU today, they are talking about that objective test. Was having a conversation about browns and chocolates. I am sure folk remember how the Chocolate Bhutlah caused many folk to say it was wildly hotter than the Carolina Reaper. Thing is, the thing has been under development with Puckerbutt for a bit now. I am absolutely sure they have tested the thing and assume it fell short, else they would be promoting the heck out of it. Maybe Chocolate Bhutlah is objectively hotter than Carolina Reaper. Oh but that is just one example.
When New Mexico University's CPI said Moruga Scorpion was the hottest and 7 Pot Brown (later, said to be Douglah) was second hottest, I wasnt growing them side by side. Later, I grew the two and I really dont think Moruga took it hands down. My mouth isnt all that accurate, but it seemed like some of the Douglah were hotter than some of the Moruga. I suppose it was too close to tell, but I my mouth said they were even even though the CPI gas chromio what ja ma jigger said Moruga was hotter.
Since then, I have tried to pay attention to what the shu list values are for chocolates and reds. It really does seem like the chocolates taste hotter than the values generally given for the pepper. That is, if a red and a chocolate are both given the same shu by various folk, the chocolate almost always tastes hotter.
So could it be that our modern objective testing just doesn't accurately reflect the felt heat?
When New Mexico University's CPI said Moruga Scorpion was the hottest and 7 Pot Brown (later, said to be Douglah) was second hottest, I wasnt growing them side by side. Later, I grew the two and I really dont think Moruga took it hands down. My mouth isnt all that accurate, but it seemed like some of the Douglah were hotter than some of the Moruga. I suppose it was too close to tell, but I my mouth said they were even even though the CPI gas chromio what ja ma jigger said Moruga was hotter.
Since then, I have tried to pay attention to what the shu list values are for chocolates and reds. It really does seem like the chocolates taste hotter than the values generally given for the pepper. That is, if a red and a chocolate are both given the same shu by various folk, the chocolate almost always tastes hotter.
So could it be that our modern objective testing just doesn't accurately reflect the felt heat?
