When I remove seeds from the peppers I occasionally tear out some placenta too. After the seeds dry I remove them from the placenta. I didn't want to just toss the extra placenta away so I kept it hoping I would find something to do with it. I finally did.
It has this wonderfully sweet peppery tropical fruity smell that is just amazing. You can taste it too for the first few seconds. Then it gets ugly. Talk about an all over burn. From the lips to the baccamathroat nothing is spared.
I'd say 75% Bhut Jolokia placenta with the remaining 25% coming from T. scorp, 7 Pot, Fatalii, Adalberto Hab, Chocolate Scotch Bonnet, Thai Hot, Naga Morich, Inca Berry, Cumari ou Passarinho, Red Caribbean, Scotch Bonnet, Congo Trinidad and Red Savina.
It has this wonderfully sweet peppery tropical fruity smell that is just amazing. You can taste it too for the first few seconds. Then it gets ugly. Talk about an all over burn. From the lips to the baccamathroat nothing is spared.
I'd say 75% Bhut Jolokia placenta with the remaining 25% coming from T. scorp, 7 Pot, Fatalii, Adalberto Hab, Chocolate Scotch Bonnet, Thai Hot, Naga Morich, Inca Berry, Cumari ou Passarinho, Red Caribbean, Scotch Bonnet, Congo Trinidad and Red Savina.