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Other than Brewing => All Things Food => Topic started by: roguejim on August 27, 2012, 08:13:04 PM

Title: New Hottest Chile...Carolina Reaper?
Post by: roguejim on August 27, 2012, 08:13:04 PM
I've been following the mad race that seems to be going on to develop the hottest chile.  I am currently growing the Trinidad Scorpion Butch T strain chile, the current Guinness Book record holder weighing in at ~1.4 million Scoville units.  But it looks like it is now being challenged by the Trinidad Morouga/Brain Strain chile, and now the Carolina Reaper.  Funnily, and perhaps, pathetically, there is some dissension among certain growers.  Accusations of "numbers fudging", "slightly changing the chile's name"...are some of the charges waged by certain Aussie growers.  Oh well.  Here's a couple of vids concerning the Carolina Reaper.  I'll be ordering some of these seeds for sure.

http://www.youtube.com/watch?v=Wp2s7k56dfc

http://www.youtube.com/watch?v=Vp4trgfNA48&feature=player_embedded

Title: Re: New Hottest Chile...Carolina Reaper?
Post by: denny on August 27, 2012, 08:17:26 PM
WTF do you do with those, Jim?
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: gmac on August 27, 2012, 08:22:04 PM
WTF do you do with those, Jim?

+1,000,000 scoville - Jalapeno's can be too hot for me, what on earth do you do with that much (ring of) firepower?
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: Slowbrew on August 27, 2012, 08:45:10 PM
They would likely be useful in anesthesia production but I can't imagine eating them.   :o

I like hot peppers but Hungarian Yellows were the end of the line for me.

Paul
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: denny on August 27, 2012, 08:58:21 PM
They would likely be useful in anesthesia production but I can't imagine eating them.   :o

I like hot peppers but Hungarian Yellows were the end of the line for me.

Paul

I love and use habaneros frequently, but that's my limit.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on August 27, 2012, 10:29:12 PM
I'm growing some bhut jolokia because someone gave me seeds, but I'm with Denny.  One pepper would be fun for the novelty of it, but when one pepper overwhelms a pot of chili . . .
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: Delo on August 28, 2012, 01:49:07 PM
I would think one bhut jolokia, would take over a vat of chili. A garden center by me was selling little “ghost chili” plants  and I was tempted to buy one, but then I realized instead trying to grow them, I could just shoot cop grade pepper spray in my mouth.   I love hot and spicy food, but over 1,000,000 SHU....
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: redbeerman on August 28, 2012, 01:52:50 PM
They would likely be useful in anesthesia production but I can't imagine eating them.   :o

I like hot peppers but Hungarian Yellows were the end of the line for me.

Paul

I love and use habaneros frequently, but that's my limit.

I like habaneros as well, I prefer my peppers to have some flavor as well as a bit of heat.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on August 28, 2012, 06:54:00 PM
I'm growing the Scorpion partly for fun, and to make a sauce with.  There are a couple of ex-Army guys at my work barking about wanting to eat a whole Butch T Scorpion.  It will be a lot of fun.  I've also become aware that some of the regular chile eaters you find on youtube are eating these chiles for the endorphin rush.  Sick...
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: Delo on August 28, 2012, 07:04:15 PM
I can't imagine how hot they are.  The hottest I'll go is the merciless peppers of Quetzalacatenango....grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: Slowbrew on August 28, 2012, 07:34:26 PM
They would likely be useful in anesthesia production but I can't imagine eating them.   :o

I like hot peppers but Hungarian Yellows were the end of the line for me.

Paul

I love and use habaneros frequently, but that's my limit.

I like habaneros as well, I prefer my peppers to have some flavor as well as a bit of heat.

I like habaneros too, in moderation.

The problem I had with Yellow Hungarians could have been caused by the conditions I grew them in.  I lived in Lincoln, NE and had a very productive garden but it can get hot and dry there in late summer. 

We made chili one afternoon and put less than 1/2 a pepper and only a few seeds in 1.5 gallons of chili.  We thought we were going to die when we tasted it.  I'd swear it could have peeled paint off a car and it just kept getting hotter.  We gave a few peppers away but no one ever asked for more.   ;)  Maybe I should give them another try.

Paul
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on August 28, 2012, 07:44:50 PM
On the Moruga Scorpion:

"The Moruga is a great value because you can use one or two a week to heat up all of your meals. It also makes delicious Hot Sauces and can be used as a garden pest repellent....or to strip your garage floor."
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: denny on August 28, 2012, 07:59:10 PM
On the Moruga Scorpion:

"The Moruga is a great value because you can use one or two a week to heat up all of your meals. It also makes delicious Hot Sauces and can be used as a garden pest repellent....or to strip your garage floor."

 ;D
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: euge on August 28, 2012, 09:31:27 PM
I put about 2oz of dried African Bird's Eye chiles in a kilo batch of hot pork sausage a couple months ago. The delicious sausages are so fiery they can cause gastric disturbance in a major way. I ate two sausages and spent the rest of the week swearing they would never be made that way again!

I'm in the Habanero camp. While packing a considerable punch they have a great flavor and I like a small amount in salsa. Jalapeños, unless you get the rare hot crop just don;t cut it anymore.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on August 29, 2012, 06:19:48 AM
I would think one bhut jolokia, would take over a vat of chili. A garden center by me was selling little “ghost chili” plants  and I was tempted to buy one, but then I realized instead trying to grow them, I could just shoot cop grade pepper spray in my mouth.   I love hot and spicy food, but over 1,000,000 SHU....
You're probably right, but free seeds :)

Habs are great in moderation but are often too hot for me.  Awesome flavor and not too bad if you strip out the seeds and ribs.  I don't think Salvador Molly's does that for their Great Balls of Fire (http://www.salvadormollys.com/OurWorld/GreatBallsofFire.html) though.  Talk about gastric disturbance!
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: redbeerman on August 29, 2012, 11:33:28 AM
Seeding the Habaneros does cut the heat by quite a bit while retaining that great tropical flavor (you can use more that way).  Still can make your lips numb though. 8)
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: Delo on August 29, 2012, 01:20:41 PM
Im a fan of habaneros too.  I also like to use scotch bonnets.  I like that they are sweeter than habaneros but still hot. I like to use them especially when making Jamaican beef patties or other Caribbean foods.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: wzl46 on August 29, 2012, 05:16:46 PM
I have a few Trinidad Scorpion Butch T plants that I started way too late in the season- mid June.  I'll be moving them inside to keep them alive and ready for next year's growing season, which starts about mid April here in southern Alabama. 
A chili pod eating competition among drunken friends will most likely take place next year if anybody's interested.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on August 29, 2012, 07:09:21 PM
A chili pod eating competition among drunken friends will most likely take place next year if anybody's interested.
Interested in seeing the video, not in participating.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: erockrph on September 01, 2012, 12:24:09 PM
I like habaneros myself, but even they are so potent that it's not worth my while to grow them. I just can't effectively use the full yield from a plant of them. Serranos are typically my go-to heat source.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: denny on September 01, 2012, 03:44:03 PM
I like habaneros myself, but even they are so potent that it's not worth my while to grow them. I just can't effectively use the full yield from a plant of them. Serranos are typically my go-to heat source.

You can freeze them whole for later use.  I've got a 5 year old bag of habs in the freezer that are still great for cooking or salsa.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on September 02, 2012, 09:12:29 AM
I made the following seed order today through pepperjoes.com and pepperlover.com.  I may have to host a local chile eating challenge next Summer.  Might need some waivers written up. ;D 

HP22B (Carolina Reaper)
Trinidad Douglah
Habanero Chocolate
Orange Rocoto
Giant Jalapeno
Piquin
Cherry Hots

http://pepperlover.com/components/com_virtuemart/shop_image/product/Trinidad_Douglah_50304b9b09a6d.jpg

Trinidad Douglah
Unbearable pain caused by the highest concentration of capsicum oil in any pepper ever. This pepper is not to be eaten plain by humans due to the severe pain inseparable to its location in our body. Even if you sallow the pod the pain will move along with it all the way down to your stomach and pass that too. According to many chili heads this is- with no doubt -way hotter than the World Hottest pepper the Bhut Jolokia , between this one and the Trinidad scorpion Butch chili heads cant decide which one is worse and more dangerous to eat , we found the Douglah is hotter due to the higher concentration of the capsicum oil and thinner skin. What is really good about this pepper is the smokey flavor that can be found in fresh pods as well as in powders

Trinidad Douglah is mistakenly named as Trinidad 7pod brown , they are two different varieties Trinidad Douglah is smaller in size, thinner skin, more bumpy rough skin, and absolutely hotter while the Trinidad 7pod brown bigger in pod size, skin more smooth glossy . You have been warned not to get close to this killer if you still think you can handle it be very careful and don’t try to play tricks with friends using this pepper because you could seriously hurt someone

Title: Re: New Hottest Chile...Carolina Reaper?
Post by: denny on September 02, 2012, 04:24:05 PM
Call me crazy, but a pepper that comes with a warning just doesn't appeal to me.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on September 02, 2012, 06:01:46 PM
Where's your sense of adventure?  ;D. That Douglah picture looked mild enough, no? 
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: deepsouth on September 02, 2012, 06:40:13 PM
after watching some youtube videos, i still don't understand why people eat these peppers.  do they get you 'high' so to speak?
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: denny on September 02, 2012, 06:49:58 PM
Where's your sense of adventure?  ;D. That Douglah picture looked mild enough, no?

After spending yet another sleepless night due to heartburn, I'm thinking of retiring my sense of adventure.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on September 02, 2012, 07:27:55 PM
after watching some youtube videos, i still don't understand why people eat these peppers.  do they get you 'high' so to speak?

Absolutely, some are addicted to the endorphin rush.  Hell of a price to pay though.  Some, I suspect, do it simply for attention.  Some view themselves as chile "reviewers", responding to a very miniscule group of "chile heads" who actually care.  Some are just kids who took a dare, others, masochists.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on September 02, 2012, 11:01:39 PM
I'm really looking forward to using a few of these chile varieties.  If you've ever had La Cholula hot sauce (it has the spherical, wooden top), then you've had a piquin pepper hot sauce.  I think I'll try my hand at producing a Mexican hot sauce with this chile.  The Orange Rocoto has my interest, too, based on this description:
 Another big size Rocoto and plant, not as hot as the red variety but still quit hot, can also be used home made sauces; this pepper tastes and smells like melons. Very interesting variety to use fresh in salsas as well. 

I plan on pickling the Cherry Hots as well as some of the Giant Jalapenos.  Anyone familiar with barbecue can see the attraction in these Giant Jalapenos...ABTs, i.e., stuffed with cream cheese, wrapped with bacon.  The first two, I'm not sure about...perhaps drying and grinding the Habs into a powder...The Carolina Reaper?  I saw Pepper Joe put a few slices on a bruschetta with cheese, tomato, onion, and garlic.  He didn't look like he was suffering too badly.  Plus, it apparently is quite tasty and sweet.  So, I'm game there.  Another new hobby I'm looking forward to.


HP22B (Carolina Reaper)
Trinidad Douglah
Habanero Chocolate
Orange Rocoto
Giant Jalapeno
Piquin
Cherry Hots
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: deepsouth on September 04, 2012, 01:08:38 AM
i love La Cholula.  the only one i use really.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: redbeerman on September 19, 2012, 02:05:39 PM
My neighbor gave me a couple of ghost peppers from one of his plants.  I chopped them up and infused them into about 10 oz. of white vinegar.  I did eat a couple of strips from them and they are quite hot.  The heat spreads from your mouth to your whole body, not all that unpleasant, but I wouldn't chow down on a whole pod, that would be foolish. 8)  I ate a habanero for comparison afterword, it didn't even seem hot.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: euge on September 19, 2012, 03:41:16 PM
I've been upping the ante over time. Graduated from jalapeños to green chilies...Flirted with small amounts of habanero and now Chile de árbol (https://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol). This particular chile has great heat and fantastic flavor and I bulk buy them dried out of the bin at the grocer for $5/lb.

Yesterday I blended up one pound of jalapeños with 3.5% kosher salt in the blender. Took about half a cup of water to get a nice slurry. This went into a quart mason jar and covered with some cheesecloth to ferment for a month or so. The plan is to mix with some vinegar and age for another month- then blend again and strain. Green hot sauce!
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: redbeerman on September 19, 2012, 03:59:47 PM
I've been upping the ante over time. Graduated from jalapeños to green chilies...Flirted with small amounts of habanero and now Chile de árbol (https://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol). This particular chile has great heat and fantastic flavor and I bulk buy them dried out of the bin at the grocer for $5/lb.

Yesterday I blended up one pound of jalapeños with 3.5% kosher salt in the blender. Took about half a cup of water to get a nice slurry. This went into a quart mason jar and covered with some cheesecloth to ferment for a month or so. The plan is to mix with some vinegar and age for another month- then blend again and strain. Green hot sauce!

Nice!  I had a buch of jalpenos that I let turn red and some anchos as well.  I froze the anchos and made relish out of the jalapenos.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: weazletoe on September 19, 2012, 09:12:26 PM
Two years ago, Taco Bell mild sauce was to spicy for me. Then one day something clicked in my head, and I love chili's. The hottest I've done is ghost pepper sauce. I won't lie. It killed me. Ended up inadvertently doing the milk challenge right after. I'm in the camp of "I do it for the high I get". Its addicting. Even though you know its gonna hurt, you want more.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on November 01, 2012, 06:43:27 PM
I've been upping the ante over time. Graduated from jalapeños to green chilies...Flirted with small amounts of habanero and now Chile de árbol (https://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol). This particular chile has great heat and fantastic flavor and I bulk buy them dried out of the bin at the grocer for $5/lb.

Yesterday I blended up one pound of jalapeños with 3.5% kosher salt in the blender. Took about half a cup of water to get a nice slurry. This went into a quart mason jar and covered with some cheesecloth to ferment for a month or so. The plan is to mix with some vinegar and age for another month- then blend again and strain. Green hot sauce!

Don't you have to add something like yoghurt whey for the fermentation?

For those aspiring chile growers and chile sauce makers...my two favorite forums:

http://www.chiligrower.com/
http://thehotpepper.com/index/

World record chile eating:
http://www.youtube.com/watch?v=6UNJxlf5ZpE&feature=player_embedded
http://www.youtube.com/watch?v=ErPCwYs85GY&feature=player_embedded
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: a10t2 on November 01, 2012, 11:00:12 PM
A chili pod eating competition among drunken friends will most likely take place next year if anybody's interested.
Interested in seeing the video, not in participating.

Somewhere out there there's a video of me eating a bhut jolokia... Questionable whether it was worth the $20.  The aftermath the next day was worse than the pepper.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: erockrph on November 01, 2012, 11:48:15 PM
A chili pod eating competition among drunken friends will most likely take place next year if anybody's interested.
Interested in seeing the video, not in participating.

Somewhere out there there's a video of me eating a bhut jolokia... Questionable whether it was worth the $20.  The aftermath the next day was worse than the pepper.

I'm glad that those things weren't around back in my college days. Worst I ever did was a whole dried habanero, and a chicken wing slathered in Dave's Insanity Sauce. Had the hiccups for hours after the wing. Can't imagine ghost chili pain...
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on November 02, 2012, 04:22:41 AM
A chili pod eating competition among drunken friends will most likely take place next year if anybody's interested.
Interested in seeing the video, not in participating.

Somewhere out there there's a video of me eating a bhut jolokia... Questionable whether it was worth the $20.  The aftermath the next day was worse than the pepper.
Post a link!

My bhut jolokia plants grew and flowered, but I never got any fruit.  That's probably for the best.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on November 02, 2012, 04:23:24 AM
Don't you have to add something like yoghurt whey for the fermentation?
You don't have to, but you can to help kick off the fermentation.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: euge on November 03, 2012, 04:51:52 AM
Don't you have to add something like yoghurt whey for the fermentation?
You don't have to, but you can to help kick off the fermentation.

The slurry spontaneously kicks off and quite rapidly- by the end of 24 hours it is going strong. My problem is that mold tends to grow on top. I spooned the mold off the top the first batch before mixing in the vinegar but the second has white furry mold filling the entire 2" space above the chile slurry. I'm wondering if it should be tossed? I can post a pic if needed.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: ultravista on November 03, 2012, 05:01:17 AM
I am interested in fermenting peppers - please share. I grow a lot of wild varities, tepins, pequins, etc.

The idea of a fermented hot sauce (not Tabasco) sounds cool. Although I do have a Tabasco plant ...
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on November 05, 2012, 05:53:32 AM
Don't you have to add something like yoghurt whey for the fermentation?
You don't have to, but you can to help kick off the fermentation.

The slurry spontaneously kicks off and quite rapidly- by the end of 24 hours it is going strong. My problem is that mold tends to grow on top. I spooned the mold off the top the first batch before mixing in the vinegar but the second has white furry mold filling the entire 2" space above the chile slurry. I'm wondering if it should be tossed? I can post a pic if needed.
Please post a pic euge!

What do you mean it kicks off strongly?  Mine only ever bubble a tiny bit and get a thin whitish film on top which is not mold but a pellicle from the lacto.  You can scrape it off, I usually mix it in the first couple of times if it isn't too thick and then scrape it off after that.  I stir once or twice every day to keep the top looking nice, I've never had it go moldy on me.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: euge on November 05, 2012, 01:59:34 PM
Well. I removed the mold on this batch though probably shouldn't have worried. I sanitized a spoon and the whole fuzzy mass lifted out in one piece. There was a sturdy pellicle of some sort supporting the mold. Then I poured about a 1/4 cup of vinegar on top and just left it that way and wiped the inner rim free of any visible spores. Didn't bother to document so no pic- sorry I know that is out of character for me. ::)

The fuzzy mold looked like that furry tofu you see Zimmerman balking at in Bizzare Foods.

I've got a strong fermentation both times in short order. Enough to pick the slurry solids off the liquid and to where the jar will have to be rapped on the counter to knock the chile down. I haven't bothered to stir this yet. Also no vinegar initially- just water, salt and chile, just like they do with Tabasco. Perhaps stirring will help prevent the mold from taking hold.

The first batch sat for 30 days with a cheesecloth cover with some mold growth and this current one had the lid loose on so that gas could escape- obviously it created a better environment for rapid growth of the mold colony. Since there is plenty of the first left this current one may sit for more months until ready.

Batch #1 = Jalapeños and just tasty not much heat.
Batch #2 = Serrano and Habanero- hoping this will have some kick!

Still learning. What's next? A Carolina Reaper hot sauce...?
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: tschmidlin on November 06, 2012, 05:56:12 AM
Stirring should help keep the mold away, much like punching down the cap on a red wine fermentation or fruit mead.  The salt and the dropping pH will inhibit the mold.
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: redbeerman on November 06, 2012, 03:08:58 PM
I have some ghost pepper infused vinegar I made this summer.  A little goes a long way. :)
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: roguejim on November 20, 2012, 08:00:55 PM
http://thehotpepper.com/topic/23146-fermenting-peppers-101/
Title: Re: New Hottest Chile...Carolina Reaper?
Post by: euge on November 21, 2012, 12:56:08 AM
http://thehotpepper.com/topic/23146-fermenting-peppers-101/

Wow that is a great link. Thanks!

And to reply to Tom's query which I so negligently missed. I haven't had to add anything to make the slurry ferment. It really takes off with an obvious ferment.

Quote
1. Wild Fermentation. For a wild fermentation you are going to collect the wild yeast that is in the air and use it to ferment the peppers. To do this you first need to add enough salt to the mash so that the bad bacteria can’t infect your mash before the good bacteria get going. Typically this is somewhere between 6 and 10 percent of weight. Some add a little Ascorbic Acid as well to retard mold. Place your mash into a container and cover the top with several layers of Cheese Cloth to keep out any dirt but to allow the bacteria to get in.  Once you see that mash bubbling away you can loosely add a lid and allow the fermentation to continue.

Title: Re: New Hottest Chile...Carolina Reaper?
Post by: euge on November 21, 2012, 04:21:00 PM
An addendum to my previous comments above.

I'm kinda disappointed that reading all 14 pages revealed very little except some penis showing and misinformation. That being said don't hesitate to read the entire thread.

My opinion is that one doesn't need to do anything special to start a fermentation- especially if the peppers are ground up into a mash. There is no need to add anything other than salt and a bit of tap water and ferment in a warm dark place. Including whey or yogurt or yeast or sugar or fermented potato etc and cooking is unnecessary.

I do like Pablo's approach to laying salt- I tried this last time but since including 3% in the mash laying more on top the amount was an uncertainty to me. So just used a small amount with fears of retarding the ferment. Now I'll just lay another 3% salt over the top and the fermentation will incorporate the rest in.

As usual folks like to overcomplicated processes that are poorly understood. Before reading any forums I did my research and based it on the Tabasco method of making sauce- which is very simple and IMO the benchmark for all hot-sauces.