Paprika...Simply ground peppers?

[darwinslair]

If it is hotter, or just a version of the bhut, yeah, no interest.

I can say I ate a bhut, but in the aftermath there is no real pride for me. More just a memory or extreme discomfort for an entire evening.

I love heat. I really do. I do not consider a dish spicy hot unless I am really sweating while eating it (and I do love that burn) but no, no more bhuts. no ghost peppers.

I like the lemons drops better than the habeneros, and the last time I grew habeneros I got enough jerk sauce to last a few years.

So I think I will stick to the stuff that is 300,000 scoville units or less. that 1.1 million was too much for me.

Tom

[velikipop]

The Naga and the Bhut are similar, with the Bhut being hotter. I had the same experience with eating a fresh Bhut. The heat in the mouth was intense, but it was the stomach pain that I had never felt before with other super hots. Neil at the Hippyseed company in Oz strongly recommends not eating a fresh one on an empty stomach, which is what I did!!!

[huntsman]

Very interesting that you have Cyclon from Poland, Tom.

I was sent some in error recently and have just seen them reach 1', but have no idea what to expect!

[recruiterg]

Try smoking peppers at 225 deg farenheit in a smoker for a couple hours, then complete the drying in the oven or dehydrator. Smoked Paprika is way better than regular paprika in my opinion.

[darwinslair]

Originally Posted by huntsman

Very interesting that you have Cyclon from Poland, Tom.

I was sent some in error recently and have just seen them reach 1', but have no idea what to expect!

Good heat and taste great. They make a fantastic hot sauce. I pack them in zip loc bags and put them in the fridge until they soften to the point they collapse. Then I pull the stems and puree them in a blender with vinnegar, honey, salt, and granulated garlic until i get the consistency I want, cook it on the stove, blend it again, and pack it in old hot sauce containers.

I dont think the stuff ever spoils. <laughing> and I sweat when I put a lot of it on my morning eggs.

[mensplace]

Originally Posted by recruiterg

Try smoking peppers at 225 deg farenheit in a smoker for a couple hours, then complete the drying in the oven or dehydrator. Smoked Paprika is way better than regular paprika in my opinion.

Now THAT is a great idea. I use a smoker regularly for Carolina barbecue, but imagine that some peppers smoked with a fruit wood such as cherry would be delicious.

[huntsman]

Originally Posted by darwinslair

Good heat and taste great. They make a fantastic hot sauce. I pack them in zip loc bags and put them in the fridge until they soften to the point they collapse. Then I pull the stems and puree them in a blender with vinnegar, honey, salt, and granulated garlic until i get the consistency I want, cook it on the stove, blend it again, and pack it in old hot sauce containers.

I dont think the stuff ever spoils. <laughing> and I sweat when I put a log of it on my morning eggs.

Argh! I tossed some away just yesterday because they had gone soft in the fridge and I thought they had gone bad! (Jalapenos)

Great to read positive comments on the Cyclon! It's like Christmas!.......wait. it is Christmas!

[GunnarSK]

Originally Posted by huntsman

Great to read positive comments on the Cyclon! It's like Christmas!.......wait. it is Christmas!

I can find and read the producer's blurb on Cyklon from CNOS/Vilmorin in Poznan, but I haven't been tempted to try it. Apart from being a hot pepper, it is supposed to be ok in ground here, and it says: "Odmiana wczesna o ostrych w smaku owocach, przeznaczona do uprawy w polu. Owoce długości 7-10 cm, grubość miąższu 3 mm.
Wysiew nasion od połowy marca do końca pierwszej dekady kwietnia w pomieszczeniach o temperaturze 22-25 st. C"/ Early hot variety for growing in the ground. The fruit are 7-10 cm (2.8 to 4 inch) long and 3 mm (at least 0.1 in) thick.
It is recommended to sow in second half of March or early April (that would be September-October in the southern hemisphere).
.

[RinTinTin]

Smoking peppers is essential if you are trying to get that authentic So' Western/Sonoran flavor in your sauces. In those parts, mesquite is the preferred wood for smoking. Hot or sweet peppers take on a whole new, rich flavor profile is slow smoked. A chipotle pepper is merely a jalapeno that has been allowed to ripen to red, and then smoke dried. Yummy!

[huntsman]

Sadly, my Cyclon bush died during winter due to my inexperience, but I'll get some new seeds in the ground soon...

That smoking idea looks really cool, RTT - no mesquite here, but I'm sure there's a local wood that works well.

[roper2008]

I grew Cyklon in 2008. It is a good tasting hot pepper. Gets about the
same size as a Anaheim.

[RinTinTin]

Many fruit tree woods are good for smoking; apple & cherry are very popular, as they seem to add a hint of "sweet" to the smoky aroma. Here in the PNW (Pacific North West), alder wood is the most commonly used...especially for salmon.