-
Do you need help identifying a 🌶?
Is your plant suffering from an unknown issue? 🤧
Then ask in Identification and Diagnosis.
why superhots??
- Thread starter macmanmatty
- Start date
Pepper-Guru
eXtreme
**In fearful whisper voice**Just wondering why everyone one grows so many superhots? Some people are only growing these. All I mainly see in the market place is superhots and the sell really well too. These seem to be all everyone wants. Why?? For those who grow these what do you do with them?? Surely you can't eat them all? Or cook with them for mere mortals? Why grow so many superhots?One plant should be enough to make enough pepper spray to kill you.
"Shhhh...come here! You see that huge pepper tree over there looking at me? Well, it makes me do things...It told me not to tell anyone or else it would eat my dog. It already ate all the trout I caught the other day. It keeps making me eat these really hot yellow things while it watches. I feel so dirty and ashamed. Help me! Im scared it might hurt me again"
Seriously though, superhots are bad ass. Once your tolerance to capsasin builds up, nothing else will do. Also, if your family is anything like mine then even the kids, over time, will eventually enjoy the act of trying their courage. These peppers are addictive and there are many uses for them. While it is true, I couldn't possible eat the 400 peppers a week that most of my larger plants put out, I still can them for making sauce, dry them for making powder and seasonings, cook them into things, make beverages, deserts, jellys, capsasin rubs for muscle pains, etc. The list goes on.
Exactly Omri!!!! That is a beauty. You get drawn in by all the great pictures of peppers growing on these pages and you just have to try it for yourself. How can you resist that? Plus you can make powder, sauces, salsa, jelly, cook with these peppers..freeze them for later use. They are so versatile, you can turn them into a major part of your diet. That says nothing of the challenge to see if you can get those babies to grow for you..pretty soon you sleep, eat, talk peppers like the rest of the chileheads. Resistance is futile!!!
pics man pics. I am noticing I am growing 2 types of Thai/ Viet variety.
Why superhots?
Why not superhots?
1) No other pepper quite compares for both the extreme heat and wonderful flavors in the making and eating of superhot poppers.
2) For those of you that haven't quite summoned up the courage to snort a line of dried freshly ground Douglah powder, you really don't know what you're missing out on...
...truly an unforgettable experience and one that should be on every chileheads bucket list.
dvg
I have this weird feeling that douglah powder that would make you catch a Cap buzz that would have you out of it.
I like the powders, if I want a dish hot I don't want to dump a mountain of powder on it, who wants that? A few sprinkles and you have heat and pepper flavor.
Same for sauces. The superhots really let you tinker with the sauce, and control the heat and flavor. You can go mild, or extreme, as well as balance the flavors.
Cheers.
PS. I don't grow them, that is my cooking/eating perspective.
Same for sauces. The superhots really let you tinker with the sauce, and control the heat and flavor. You can go mild, or extreme, as well as balance the flavors.
Cheers.
PS. I don't grow them, that is my cooking/eating perspective.
It's Sir Edmund Hillary. And I think you'll find it was an earlier climber, Mallory, who said that
I also happen to agree with the sentiment that super-hot only growers are sell-outs but they are very exciting, bragging rights, all of it.
Personally I wanna get WEIRD with it and try some of the wild ones.. I'm going to buy a second hand electric blanket and grow some peyote too as well as a few selected peps soon
The sentiment was there, the facts were wrong... thank you for the correction kind sir!It's Sir Edmund Hillary. And I think you'll find it was an earlier climber, Mallory, who said that
I also happen to agree with the sentiment that super-hot only growers are sell-outs but they are very exciting, bragging rights, all of it.
Personally I wanna get WEIRD with it and try some of the wild ones.. I'm going to buy a second hand electric blanket and grow some peyote too as well as a few selected peps soon
Next year I'll be growing more superhots. There's a lot of reasons, most of which have already been covered here. Personally I'm fascinated with peppers and started growing a few years ago because there's only five or six kinds routinely available in the grocery store and I really don't like the flavor of Orange Habaneros, so every year I try to grow varieties I've never experienced before, and the hotter the pepper the less of it I need to use to bring the heat level up to where I want it to be. Heck, even people that don't really eat hot peppers express amazement when I show them a handful of peppers they've never even heard of before. The variety of shapes, sizes, colors, and flavors available is remarkable. I've grown plenty of non superhots in the past and will probably continue to do so. I still love Jalapenos and green/red "new mexico" type chiles and almost always grow Chiltepin and Thai Hot.
I'm admittedly a bit of a sadomasochist as well and get a kick out of convincing people to try a hot pepper. I don't sit around eating pods all day but I do enjoy a hottie now and then to see just how hot it can get. Even though I've struggled with the few superhots I've tried, and even habaneros, I appreciate the euphoric feeling that follows the pain.
I'm admittedly a bit of a sadomasochist as well and get a kick out of convincing people to try a hot pepper. I don't sit around eating pods all day but I do enjoy a hottie now and then to see just how hot it can get. Even though I've struggled with the few superhots I've tried, and even habaneros, I appreciate the euphoric feeling that follows the pain.
I wonder if the OP has ever come back to see the responses. I guess there are stupid questions. Why superhots indeed.
Was watching football at the neighbors last Saturday. Neighbor made a big pot of bean soup. Had all the vege's and ham with the bone but lacking something. Superhot to the rescue. One quarter of a T.S. Red Morouga and the heat AND flavor was there!
Was watching football at the neighbors last Saturday. Neighbor made a big pot of bean soup. Had all the vege's and ham with the bone but lacking something. Superhot to the rescue. One quarter of a T.S. Red Morouga and the heat AND flavor was there!
That is one purty pepper.Why?! WHY?!?! THIS IS WHY!
*hopes nobody notices it was just an excuse to show off*
Agreed. His question has been answered a few times I believe
I made my homemade chili last night and since guru sent me a bunch of bhuts and TS's I put one of each in the pot since mine are all green still.. It was honestly the best chili I've ever had. The supers gave it a nice heat, not over the top.. but they did add a shitload of flavor that I've never tasted before in my chili. Can't wait to use them in my other recipes.
Pepper-Guru
eXtreme
Agreed. His question has been answered a few times I believe
Rock that chili dude! Amazing how one little pepper can change a dish. Huh?
I've never experienced anything like it in my life. Its incredible! Can't wait to throw some in with my tacos, pizza, pasta, or meatloaf! mmm.. bhutloaf.
well, why i grow superhots?
it´s strange but i have the feeling that my mouth isn´t sensitive enough as it was in former days. i got used to hot stuff and now i want it hotter and hotter. and such strains appearing every now and then claiming to be the most pungent ones would save my day
Actually, this is likely to be accurate. It's not just a matter of becoming accustomed to the heat: your body chemistry is changed by it.
Without getting too chemically technicial, capsaicin and its analogs bind to the VR1 receptors creating a large ion flow. At some intensities the "overloading" can produce an analgesic (pain killing) effect that lasts up to a couple of weeks. (National Institutes of Health and a couple of Universities are working on capsaicinoid derivative analgesics for intractable pain (like that due to cancer or certain types of nerve damage).
If you heat very hot foods fairly often, the cells that detect pungency have been overworked to the point that they just don't respond to low intensity heat. (Good analogy is how the same amount of sun light gives you a sunburn in May and a tan in August.)
Most of us have heard about the chili-head high, likely brought on by the body's release of endorphins to respond to capsaicin. Coupled with the analgesic effect, this makes a lot of sense.
Finally, for those that are seriously demented pepper-heads: latest research indicates that very high concentrations can actually kill the nociceptor cells. Sounds like a bad thing. However, the cell death is very selective and seems to take out severe neuropathic pain with denervating (permanently numbing) an area. Very positive results are coming out of research on this in which the equivalent of pure capsaicin is injected into the dorsal ganglia (those bunches of nerves that branch out from between your vertebra). The selective nocipetor death has killed intractable pain in rats and monkeys without affecting other sensory functions.
So... if you've hammered your tongue a few times with Blair's 6AM reserve, you just might not need numbing for your next root canal.
mikec. pres., mc3 research
PS: To the orignal question on "Why Superhots?"....
For me it's a matter of making sauces my way. I can buy two ounces of 1M scoville oleoresin capsacin that is sufficent to ruin food, and it costs nearly nothing. However, these extracts are almost universally made using chemical solvents that are toxic, so the extract has to undergo a second process to remove the toxic solvent. Rather than use an extract, I prefer to make my own product that has flavor and heat -- and that is made using non-toxic materials. I also make use of the whole plant, as the depleted plant pulp can be dryed and used for a variety of dry rubs or included as a natural thickening agent in recipes.
Finally, for the seriously obsessed, if been working on high performance, low-energy sealed system extraction apparatus. I'd be interested to hear from others that are doing their own extractions.
to the forum