Anyone Grow "Super Hots?"

southernknives

southernknives

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Just curious if we have any chili heads here?

I'm germinating Carolina Reapers (HP22B) right now.

For instance on the heat scale, Jalapenos rate between 3000-7000 SHU (heat units.)

The Habanero can be between 150,000 to 500,000 SHU.

The Carolina Reapers (HP22B) were tested, and may be a new world record at 1,474,000 SHU.

Anyone else growing "superhots"?
 
I have grown Hungarian Hots and Habaneros. The Hungarian Hots are easy to eat. The Habaneros are more chemical weapon then food. I worked with a gent from India who can eat the Habaneros whole with no obvious ill effects. One or two Habaneros will spice up a gallon of Chili.
 
Yeah, I eat habanero chilies like that too. I slice up one or two and put them on burritos. They are tasty.
 
I run a garden center and grow around twenty varieties. The hottest variety we've tried where some ghost peppers (Bhut jolokia). They took nearly three months to germinate. Couldn't tell you how they taste, but can say from personal experience that after handling the seed you should thoroughly wash your hands before going to the can. Pm if ya want some seeds and I'll mail you a few.
 
Dang did you need to get a special license to grow those super-hots!?
I love hot peppers, but draw the line well before habanero hot.
I read a while back that a given species can yield fruit of varied heat depending on growing conditions. Plants grown under stress such as periods of drought are supposed to give the hottest peppers. Maybe that could help your plants reach the almost one and a half MILLION:eek: scovilles. Yikes!
 
Here's a thread I started a while back on hot sauces:
http://www.bladeforums.com/forums/s...s-I-ve-hit-my-limit-tonight?highlight=jolokia

We're putting in raised planter boxes later this spring, and I'm putting peppers in one of them - how hot they'll be, I haven't decided yet. My latest experience with Jolokia types showed me what my limits were. I've cooked with some pretty hot stuff before, but I think habaneros will be the hottest I work with.

I'm still researching what we'll have to do to enrich the soil here; it's very clay-like.

~Chris
 
seedsacker said:
I run a garden center and grow around twenty varieties. The hottest variety we've tried where some ghost peppers (Bhut jolokia). They took nearly three months to germinate. Couldn't tell you how they taste, but can say from personal experience that after handling the seed you should thoroughly wash your hands before going to the can. Pm if ya want some seeds and I'll mail you a few.
Click to expand...

I learned the hand washing lesson the hard way. It happened while I wash cooking for a party. A really hot lady friend was visiting. At first I thought that she had an unusual effect on me. Super ouch. Required soap water and cold cream to put the fire out.
 
In western WA, peppers don't grow well. The best growing ones I can grow are Jalepenos, so I enjoy the hell out of them. As for the others, I gotta hit the farmers' markets for the good ones. Lovin the super hots though.
 
I've tried some container gardening back when I had an apartment. I got some decent Thai peppers, but everything else was too stressed and would drop their buds.

I had friends at work that had several acres to plant and sold a lot of their fruit. One, that liked spicy things. Said that if I started growing anything like Habeneros to double up on gloves. He had gotten bad reactions brushing them as he walked past his bushes, and his wife had gotten a bad reaction while canning some wearing 1 layer of gloves.

Be careful. Them peppers are vicious.
 
orca8589 said:
I'm still researching what we'll have to do to enrich the soil here; it's very clay-like.
Click to expand...

We have a lot of clay in my area. Aside from organic material like manure or compost, Gypsum is a good additive. Gypsum will soften the clay as well as add calcium to the soil which all your vegetables will appreciate. A handful of it under a tomato will also prevent blossom end rot. The only drawback is that excess calcium can tie up phosphate, but if you feed regularly that shouldn't be a problem.
 
seedsacker - thanks for the advice; once we start our project, I'll post up the progress.

~Chris
 
seedsacker said:
I run a garden center and grow around twenty varieties. The hottest variety we've tried where some ghost peppers (Bhut jolokia). They took nearly three months to germinate. Couldn't tell you how they taste, but can say from personal experience that after handling the seed you should thoroughly wash your hands before going to the can. Pm if ya want some seeds and I'll mail you a few.
Click to expand...

I would take you up on your offer in a second for the free seeds normally. However, I don't even know where half of mine are going to live as it is! Lol.
Thanks for the offer though, I appreciate it.
 
spketch said:
Dang did you need to get a special license to grow those super-hots!?
I love hot peppers, but draw the line well before habanero hot.
I read a while back that a given species can yield fruit of varied heat depending on growing conditions. Plants grown under stress such as periods of drought are supposed to give the hottest peppers. Maybe that could help your plants reach the almost one and a half MILLION:eek: scovilles. Yikes!
Click to expand...

You probably should need to be a class 3 dealer to even own the seeds! I am going to eat an entire pod if I think I can handle it. But looking at the youtube videos is making me think twice!

Also, your right. Each plant is different, even if grown in the same medium and in the same area right next to each other. Some may be hotter than others, and even peppers off of the same plant will vary widely.

I can look at the side of the chefs knife, and gauge a Habanero's heat pretty well just by looking at the oils left on the side of the blade.

Edited to ADD: now I have three HP22B's that have popped. I will try to remember to pull this up again after I have some seeds if anyone wants some free ones. I think Pepper Joe and Ed Curry are the only two with these seeds right now for about 1.00 each.
 
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Check out green sand for helping with the clay soil. Would sharp sand (can buy 80# bags for cheap for use with sand blasters) help?

Raised beds are always nice. Of course it helps if you can get a truck into the yard to fill them with

Another idea is just dig indidvidual holes for each one and it will almost be like having them in buried pots. It will help keep a little bit of the water in
 
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When I was younger I could'nt get peppers hot enough. Now my stomach rebels at truly hot food. My wife's boss gave her some tiny red peppers that were dried and when crushed\chopped up made a great addition to chili. They were incredibly hot for their size. I'd like to grow some of those.
 
Shann said:
When I was younger I could'nt get peppers hot enough. Now my stomach rebels at truly hot food. My wife's boss gave her some tiny red peppers that were dried and when crushed\chopped up made a great addition to chili. They were incredibly hot for their size. I'd like to grow some of those.
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I'm the same way. It used to be, 'make it hot as you can, then make it a little hotter.' Now I like to taste my food. I still love really hot food, but as I've gotten older, I like to taste what ever it is I'm eating and not just the heat.
As for growing peppers, here in Ct, I've always had great luck with habaneros. They seem to grow like weeds with little attention. Jalapenos not so much. They produce, but not nearly as well as their hotter cousin.
 
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