"Hottest Chilli"

[661-Pete]

http://www.bbc.co.uk/news/uk-12506652

 

[aberal]

Bizarre. I remember an episode of the Simpsons when Homer ate the hottest chilli ever and ended up hallucinating...

 

[longers]

I'm not a chilli monster but chilli's are ace.

The hottest I've been near is a scotch bonnet and I can only cook with half of one at a time.

I got given two seed packets at christmas and have got these on the go.

11 of the 12 have sprouted of one type and 1/12 so far of the other but they are supposed to be difficult. I don't know what I'm doing and all that gear was cadged from work but it'd be nice to be able to give some away in a couple of weeks.

 

[Hacienda71]

I tried some peanuts coated with Naga Joliaka that my brother had been given, I like a bit of heat in a curry or chilli but at that heat it was what I would call offensive. Never want to go there again, well done to the guy for growing it , but I won't be rushing out to try one.

 

[Panter]

See one being eaten whole here

 

[2Loose]

See one being eaten whole here

Top review...masochist!

 

[Panter]

I've ordered some of the sauce

 

[asterix]

I went to an Indian Restaurant with this guy fresh out from India. Included in his order was some kind of bean thing. It looked innocent so we all tried some. It was so hot it was toxic. Yet our friend ate it as easily as if it was a runner bean. You have to be born to it.

 

[vernon]

I've ordered some of the sauce

Me too.

I'm going to give it to someone I don't like.

 

[661-Pete]

See one being eaten whole here

I suppose the time-honoured cliché would not be out of place here: Don't try this at home folks!

Seriously, I was 'having a larf': I like hot, but hot to the right degree and in the right place. Quite often we'll have a curry which is hardly hot at all, simply leave the piquancy to a condiment like mango pickle, for those who want it. And after several try-outs of scotch bonnets (don't think they were true habaneros) bought from the Asian shop in Brighton, I must confess to a slight disappointment. Not only were they scarcely hotter than the normal green pointy chillis ('serrano's) from Tescos, but had far less of the characteristic fruity flavour.

As for raw chillis - yes they do go in one or two of the things we prepare. Always chopped up fine. And always with the seeds removed. And in due measure....

Anyway, .... enjoy!

 

[Simba]

I want to try this chilli, I am a spicy addict hehe. When I make spicy stuff I always leave the seeds in yum.

 

[dragon72]

A Brummie friend of mine, whenever he orders in an Indian restaurant, always asks for the same thing:
"I'd like a Chicken Jalfrazie, with extra craziness"
The waiters always seem to know what he wants, whatever restaurant he's in.

 

[mickle]

http://www.bbc.co.uk/news/uk-12506652

Wooo! I want!

I'm about half way through a packet of South Devon's Bhut Jolokias. Their very excellent Bhut Jolokia sauce only last two days around these parts.

 

[the snail]

11 of the 12 have sprouted of one type and 1/12 so far of the other but they are supposed to be difficult. I don't know what I'm doing and all that gear was cadged from work but it'd be nice to be able to give some away in a couple of weeks.

yum. I've got a scotch bonnet plant that's been going 2 years now, super chillies. I tried one raw, the taste was exquisite but I had to spit it out after approx. 1s Keep the plants warm if you want nice hot pods

Always chopped up fine. And always with the seeds removed.

the seeds aren't the hottest part, the heat is in the placenta (the lining of the fruit) so it's not worth leaving them out unless you don't like the texture of seeds

 

[vernon]

I've ordered some of the sauce

I've taken delivery of mine. I've yet to sample the contents.