"The Most" Pepper

jcw10tc said:
I'll second that.   I had mine in a small container and still produced thousands of pods.
 
That 25,000 dollar article has helped with some Charapita seed sales this year.  I have sold 10 packs to many people mostly overseas/ mostly Asia.  I suspect people have read the article and have some big dreams.  I have talked with several about it.  One guy asked me to tell him how to grow, harvest, and sell them.  I told him, if I had any clue how I could get that money for them and get a confirmed buyer my entire yard would be full of Charapita next year. 
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this is from a site another user on here advertises all the time...
 
9 thousand dollars a pound? who buys this? is this a joke?
 
http://www.ghost-powder.com/aji-charapita-dried-pods.html
 
jcw10tc said:
Damn, but hurry up, its on sale now, just $7650 now.  I might wait for a coupon, %20 off that and I am in.   
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im waiting for a british guy to act surprised on an infomercial first... but wait, THERES MORE!!!!​
 
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I think one of the best looking shapes, flavors and ease of growing peppers is the Bishops Crown. I have yet to meet anyone that I've let taste the pepper or sauce I make from them not like the pepper. I have 5 or 6 plants that survived the winter outside in the ground with no protection. The only other plant that survived outdoors this year is one of my Rocotto's.  Oh and the Rocotto pepper once established is hard to beat for flavor and heat. 
 
SavinaRed said:
I think one of the best looking shapes, flavors and ease of growing peppers is the Bishops Crown.
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On that note, anyone have a top 3 or top 5 list of best/favorite flavor peppers ?
 
U)<now said:
 
 
On that note, anyone have a top 3 or top 5 list of best/favorite flavor peppers ?
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Bishops Crown
Red Rocotto
Chocolate Habanero's, Jamaican Hot Choc
Aji Amarillo
Aji Mango
 
The top 3 on this list make it every year for me and the bottom 2 can change but the bottom 2 usually fall into the Baccatum family.
 
SavinaRed said:
Bishops Crown
Red Rocotto
Chocolate Habanero's, Jamaican Hot Choc
Aji Amarillo
Aji Mango
 
The top 3 on this list make it every year for me and the bottom 2 can change but the bottom 2 usually fall into the Baccatum family.
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nice... whats the heat level on those compared to say jalepeno?
ive always done super hots but had alot of people request milder varieties this year... got a bunch of aji's bishop crown, some others...
 
 
JUR-Z-Devil said:
 
nice... whats the heat level on those compared to say jalepeno?
ive always done super hots but had alot of people request milder varieties this year... got a bunch of aji's bishop crown, some others...
 
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The Bishops are the mildest and are between 5,000- 30,000 SKU. 
 
For comparison, Jalapeños are roughly 2-8k, with numbers varying a little by data source.
5-30k will give you a sauce that's a decent bit hotter than most 'peño ones but not too much for the average consumer.
 
I'd like to know what would be the most lip burning pepper.
I've had a few chillies that would leave me with this long lasting heat on my mouth after a meal, and I absolutely love it.
Thai peppers have that for sure.
 
Tango said:
I'd like to know what would be the most lip burning pepper.
I've had a few chillies that would leave me with this long lasting heat on my mouth after a meal, and I absolutely love it.
Thai peppers have that for sure.
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I have grown a small orange Thai like chilli that when I tried whole absolutely destroyed my lips and the tip of my tongue. I couldn't talk properly for like 10 minutes lol
 
Tango said:
I'd like to know what would be the most lip burning pepper.
I've had a few chillies that would leave me with this long lasting heat on my mouth after a meal, and I absolutely love it.
Thai peppers have that for sure.
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Three come to mind, would have to taste side by side to determine a winner.

Prik Ki Nu Suan
Shima Tougarashi
Vietnamese Tearjerker

The Shima is also virtually impossible to find outside of Okinawa
 
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