What's the deal on the HOTTEST Pepper in the world?

[Atomic Garden]

This appears to be an older post, but wow how things have changed. I agree with Penny. Once it gets so hot what difference does it make? From what I read last the Moruga Scorpion just surpassed the Trinidad Scorpion Butch T in a test by the New Mexico Chili Institute. They appear to be neck and neck for the number one spot. I currently grow both for cool factor. I love the look I get from people when I explain the difference between the two when compared to a Jalapeño.

[Doug9345]

I have a Trinidad Scorpian and a Bhut Jolekia to see if I can and also for the cool factor. I'd also like to give one to one of those characters that think they are tough enough to eat any kind of pepper.

[luke]

Had to run a Google on Butch Taylor. From Crosby, Ms. I've done some work in Crosby - wish I'd known it and I could have tried to check out his farm.

[Mojave]

I grew Trinidad Scorpion and Bhut Jolokia a couple of years back without much success. 13 years of growing toms and peppers in one spot finally caught up with me. I got one Scorpion pepper, which I ate right off the plant. I most likely won't do that again (unless there's lots of money involved).

[Tracydr]

Originally Posted by tjg911

i ate 8 different hot peppers this fall that mark tutt sent to me, all but 2 were super hots. yeah they were hot but i was surprised at how i was able to handle them, don't misunderstand that comment i am used to eating hot peppers so i wouldn't try these if you aren't. i sliced small pieces off them to 1st taste them and gauge their heat then i ate them with salsa and chips. they were great and i did a bit of sweating. the hottest are rated at 800k SHU but SHU is like DTM, it's not really all that accurate just a relative gauge. some peppers off the same plant are hotter than others and i suspect those in the south get hotter peppers off the same varieties that we grow in the north due to the heat in the south. hot peppers come from a climate that typically is hot and humid tho some grow in arid climates. so when i ate a trinidad yellow scorpion or a yellow bhut they are only 200k SHU short of the 1 million the ghost pepper is reputed to be. i thought my fatalli peppers were wicked hot but not as hot as those in the 700-800k SHU range.

tom

My husband can eat raw habaneros. But, I've grown jalapeños and anaheims, towards the end of AZ summer, lots of water and heat, that are hotter than a store-bought habanero.
I love the habaneros in the winter time. Carroty, fruity and mild. But, the tiny, teensy size in the winter can be very annoying.
This year, I'm trailing a bunch of sweet habanero and scotch bonnet types. Hoping for my winter habanero in summer.
Will have to bag my favorites, as I have so many chinois types growing this year.

[Rockporter]

Originally Posted by ContainerTed

And all this time, I thought the Bhut Jalokia had stolen the crown. Well, it really doesn't matter too much for me. I get uncomfortable with the heat of jalapenos. And Hab's are not on my menu. A poblano I grew this year was kicking my Bhut in some salsa.

Am I a pepper wimp???? YOU BETCHA!!!!!

I'm a pepper wimp for sure, lol.....