Can you actually taste them? - Page 2

cmpman1974 · November 12, 2008

If you need something a bit "hotter", this one will chew you up and spit you out. It's like eating pure lava. Hottest thing I've ever had in my life. Can I taste the flavor? Absolutely not, but it sure clears one's nostrils. lol.

Chris

Raymondo · November 12, 2008

What a weird looking fruit that Trinidada Douglah is!

ContainerTed · November 12, 2008

Where does TD hit on the Scoville Scale? I found out a few years ago that the little red and green berries were in the 50,000 to 100,000 category and were one of the three hottest in the world. My mind can't imagine anything hotter.

Of course, that was then. I guess people have figured out ways to crossbreed plants and come up with something more torturously painful.

oc tony · November 12, 2008

According to the New Mexico state university the bhut jolokia averages 1,001,304 scoville units. Do a google search for it. It's a good read.

Ruth_10 · November 18, 2008

Quote:

Some peppers change with cooking....

I could see hotter or less hot happening. Hotter: cooking breaks down the cell walls, releasing more capsaicin. Less hot: cooking (high heat) degrades the capsaicin itself. Interesting bit of trivia: the capsaicin molecule is related, structurally, to the active ingredient in poisin ivy, urushiol. I wonder if poison ivy tastes hot to the tongue? Any volunteers?

Woodchuck · November 18, 2008

Trinidad Douglah!?

That looks evil!!!!

"Yea, though I walk through the valley of the shadow of death,

I will fear no evil: for thou art with me; thy rod and thy staff they comfort me."

LOL

~Woodchuck

Worth1 · November 18, 2008

Years ago I had the neighbor pepper thief come by and steal some of my peppers.
( All in good fun as I had plenty to go around.)

He told me the next day they ruined supper.

Seems he put about 1/2 pint of Tabascos in with a # 10 skillet of food and cooked them.

Didn't kill the heat a bit.

Worth

Woodchuck · November 18, 2008

This is very strange forum software, my electric went off and in the chaos I ended up with a duplicate post.
Is there a painless way to delete posts?

~Woodchuck

cmpman1974 · December 5, 2008

There is no official SHU rating as it's very, very rare and just discovered this year from a friend residing in Trinidad. Subjectively, I'd give it well over 1,000,000 SHU. It is definitely hotter IMO than the Bhut Jolokia. It's got more placental tissue and just outright painful.

Chris

Quote:

Originally Posted by ContainerTed

Where does TD hit on the Scoville Scale? I found out a few years ago that the little red and green berries were in the 50,000 to 100,000 category and were one of the three hottest in the world. My mind can't imagine anything hotter.

Of course, that was then. I guess people have figured out ways to crossbreed plants and come up with something more torturously painful.

Earl · December 5, 2008

I agree with Woodchuck, evil looking. Should be called devil's t*rd or t*rd from hell.

WVTomatoMan · January 7, 2009

Can you hot pepper people really taste these hot things???
Yep sure can. Well, for the most part.

When they start getting over 100k-150k on the Scolville scale it can be tough. But, for peppers below that level of heat yep sure can. For example, I know that I can tell the difference between a Ring of Fire, Tabasco, and Bulgarian Carrot blind folded.

As worth eluded to you get used to the heat and the more you eat the more heat it takes.

A lot of the heat comes from the membrane and seeds. If you just eat the flesh it isn't as hot and you get more of an idea of the taste of the pepper itself. However, doing that would result in the Pepper Pack calling you sissy pants.

Speaking of the Pepper Peck, we use and recommend milk as the cooling agent. When we have our pepper tasting events we drink milk in between the various peppers or we'd have to wait like 20 minutes. We are tasting based on heat and taste so we have to be able to appreciate the subtleties which is tough to do when your mouth is on fire.

Good luck,
Randy

huntoften · January 7, 2009

What Worth1 said is all too true! My wife and I love Thai food and get it ordered HOT...occasionally THAI HOT. We cry and hurt all the way through some of the dishes (mint beef salad especially), but the endorphins or something like them kick in and we just can't stop!!! It's a bit masochistic I suppose, but something that hurts that good can't be all bad!

gardenfrog · January 18, 2009

I grew Bhut Jolokia for the first time last growing season. They live up to their reputation!!! One bhut will heat up an entire pot of chile. I'd like to try a few of the Trinidad Douglah seeds. By-the-way, the picture of the douglah pepper looks like a brown version of my bhuts! Another Jeff : )

stormymater · January 19, 2009

Consider making some small batches of hot pepper jelly to learn the essences of different peppers - wear gloves & be judicious in how much seed/white membrane to include - when starting out, less is more!
Friends & neighbors have their druthers on which they prefer - jalapeno (red or green - both mellow almost too fast so I recommend leaving all membrane & 3/4 seeds), serrano (same as jalapeno), cayenne (makes awesome jelly! Leave about 1/3 - 1/2 of the seeds) & orange habanero (I am chintzy with these seeds as they seem to have staying power). Our fav from last summer is peach/habanero/cayenne jam - threw in the cayennes to provide a visual warning that the orange habs did not & we prefer the combo to either separately.
This summer adding choc hab, bulgarian carrot, that yellow pepper from Africa & good old fish peppers to the usuals.

November 12, 2008	#17
Raymondo Tomatovillian™ Join Date: Jan 2006 Location: Saumarez Ponds, NSW, Australia Posts: 946	What a weird looking fruit that Trinidada Douglah is! __________________ Ray

November 12, 2008	#18
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Where does TD hit on the Scoville Scale? I found out a few years ago that the little red and green berries were in the 50,000 to 100,000 category and were one of the three hottest in the world. My mind can't imagine anything hotter. Of course, that was then. I guess people have figured out ways to crossbreed plants and come up with something more torturously painful. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

November 18, 2008	#23
Woodchuck Tomatovillian™ Join Date: Nov 2007 Location: Pennsylvania Posts: 64	This is very strange forum software, my electric went off and in the chaos I ended up with a duplicate post. Is there a painless way to delete posts? ~Woodchuck Last edited by Woodchuck; November 19, 2008 at 12:29 AM.

December 5, 2008	#25
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	I agree with Woodchuck, evil looking. Should be called devil's trd or trd from hell. __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl

January 7, 2009	#27
huntoften Tomatovillian™ Join Date: Mar 2008 Location: Kansas CIty Posts: 560	What Worth1 said is all too true! My wife and I love Thai food and get it ordered HOT...occasionally THAI HOT. We cry and hurt all the way through some of the dishes (mint beef salad especially), but the endorphins or something like them kick in and we just can't stop!!! It's a bit masochistic I suppose, but something that hurts that good can't be all bad! __________________ Kansas City, Missouri Zone 5b/6a

November 12, 2008	#16
cmpman1974 Tomatovillian™ Join Date: Feb 2006 Location: Michigan - Zone 6B Posts: 136	If you need something a bit "hotter", this one will chew you up and spit you out. It's like eating pure lava. Hottest thing I've ever had in my life. Can I taste the flavor? Absolutely not, but it sure clears one's nostrils. lol. Chris

November 12, 2008	#19
oc tony Tomatovillian™ Join Date: Dec 2007 Location: oc ca. Posts: 173	According to the New Mexico state university the bhut jolokia averages 1,001,304 scoville units. Do a google search for it. It's a good read.

November 18, 2008	#22
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Years ago I had the neighbor pepper thief come by and steal some of my peppers. ( All in good fun as I had plenty to go around.) He told me the next day they ruined supper. Seems he put about 1/2 pint of Tabascos in with a # 10 skillet of food and cooked them. Didn't kill the heat a bit. Worth

January 7, 2009	#26
WVTomatoMan Tomatovillian™ Join Date: Jun 2006 Location: West Virginia - Zone 6 Posts: 594	Can you hot pepper people really taste these hot things??? Yep sure can. Well, for the most part. When they start getting over 100k-150k on the Scolville scale it can be tough. But, for peppers below that level of heat yep sure can. For example, I know that I can tell the difference between a Ring of Fire, Tabasco, and Bulgarian Carrot blind folded. As worth eluded to you get used to the heat and the more you eat the more heat it takes. A lot of the heat comes from the membrane and seeds. If you just eat the flesh it isn't as hot and you get more of an idea of the taste of the pepper itself. However, doing that would result in the Pepper Pack calling you sissy pants. Speaking of the Pepper Peck, we use and recommend milk as the cooling agent. When we have our pepper tasting events we drink milk in between the various peppers or we'd have to wait like 20 minutes. We are tasting based on heat and taste so we have to be able to appreciate the subtleties which is tough to do when your mouth is on fire. Good luck, Randy

January 18, 2009	#28
gardenfrog Tomatovillian™ Join Date: Dec 2008 Location: Shelbyville, IN Posts: 343	I grew Bhut Jolokia for the first time last growing season. They live up to their reputation!!! One bhut will heat up an entire pot of chile. I'd like to try a few of the Trinidad Douglah seeds. By-the-way, the picture of the douglah pepper looks like a brown version of my bhuts! Another Jeff : )

January 19, 2009	#29
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	Consider making some small batches of hot pepper jelly to learn the essences of different peppers - wear gloves & be judicious in how much seed/white membrane to include - when starting out, less is more! Friends & neighbors have their druthers on which they prefer - jalapeno (red or green - both mellow almost too fast so I recommend leaving all membrane & 3/4 seeds), serrano (same as jalapeno), cayenne (makes awesome jelly! Leave about 1/3 - 1/2 of the seeds) & orange habanero (I am chintzy with these seeds as they seem to have staying power). Our fav from last summer is peach/habanero/cayenne jam - threw in the cayennes to provide a visual warning that the orange habs did not & we prefer the combo to either separately. This summer adding choc hab, bulgarian carrot, that yellow pepper from Africa & good old fish peppers to the usuals.