Super Hotttttt Chilli's

[Scoop1]

Hi all, tried this in the Hydroponic forum but didn't get many responses, so I thought it may be better here, just need some information on two types of Chilli's from experienced Chilli growers if possible, I have been given some seeds to grow in Hydroponics and have been warned that they are extremely hot and just wanted to know if I have to take any precautions because of the heat, one is a Habanero Red and a Trinidad Scorpion, I have grown Thai Birdseye before but apparently these two are much much hotter, any advice would be great.

Cheers

Scoop

[schondie]

Growing then is exactly the same as any other type of chilli.

The precautions needed are when you harvest them, latex gloves. You have to be uber cautious when cutting them up though. Once again latex gloves, use a razor blade to cut them and protect your eyes.

I've had some hot chillis and getting the capsicum in the eyes is nasty. The Trinidad Scorpion scares me but I'll grow them as soon as I get the seeds.

[koo]

Very good source of both seeds and growing information, Mr. Fatalii is probably one in three top chili gurus in the world. --> http://fatalii.net/

[Scoop1]

Hi, thank you for the help guys, I will do as you say, but maybe I will put them in the garbage

cheers

Scoop

[rice555]

Hello All, Scoop1, if you can't eat them, why grow them?

Besides the heat, there's nothing special, grow some bells.

Here's a blurb from the #1 chili people, over 100 years.

rice555

The Trinidad Moruga Scorpion has been declared the world's hottest pepper following months of research by the experts at New Mexico State University's Chile Pepper Institute. It is a golf ball-sized pepper, which mean heat topped more than 1.2 million units on the Scoville heat scale. Some fruits from some individual plants reached two million heat units, according to The Associated Press.

You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty, Paul Bosland, a renowned pepper expert and director of the chile institute, told The AP about the pepper's heat.

The team planted some 125 plants of each variety that included the Trinidad Moruga Scorpion, the Trinidad Scorpion, the 7-pot, the Chocolate 7-pot and the Bhut Jolokia. The Bhut Jolokia was a previous world record holder. It was identified by the institute and certified by Guinness World Records in 2007.

Once ripe, the fruits were randomly selected from several plants. They were then dried and made into powder and the compound responsible for producing heat (capsaicinoids) extracted, according to The AP.

The Trinidad Moruga Scorpion averaged 1.2 million Scoville Heat Units and some some individual fruits measuring two million-plus.

Senior research specialist Danise Coon told The AP that during harvesting, she and the two students went through several pairs of latex gloves.

The capsaicin kept penetrating the latex and soaking into the skin on our hands, she said. That has never happened to me before.

[Scoop1]

Thanks all, I think I will throw them out and stick with something a little more user friendly

Cheers

Scoop

[riceyummm]

Thanks all, I think I will throw them out and stick with something a little more user friendly

Cheers

Scoop

Before you throw them out try this:

Julienne finely, blanch in boiling water for 30 to 40 seconds, avoid breathing any fumes, drain and throw the water away.

Store in rice wine vinegar.

I did this with habaneros one year. I love the flavor but can't take the heat. This will work with any peppers but the boiling time might be longer with the super hot varieties like bhut jolokia (ghost pepper).

[Scoop1]

Hi , thanks riceyummm if I feel brave when they get a little bit bigger and start to show some flowers I might just try that.

Cheers

Scoop

[rice555]

Hello All, Scoop1, you could try the NuMex Suave Red @774 SHU or the Orange @335 SHU,

a low heat Hab, the reg Hab is 247,475 SHU.

rice555

[Scoop1]

Hi Rice, hope you are well, I am growing some Jalapeno's now and also some Cayenne and I still have the one Trinidad Scorpion, and two Halbanero Reds but they are very slow growing compared to the Thai Birdseye that I grow all year, the other night I prepared myself a Thai dish and I was very brave Rice, I used two birdseye chilli's, I also took the seeds out, and it was very nice, but two would be my limit, haha.

Cheers

Scoop

[rice555]

Hello All, Scoop1, about 16 years ago before I moved to LOS, I helped a

Thai friend run his restaurant south of SFO. For the most part, we used

serranos for the main HEAT source for 98% of all meals served, they had

enough kick for the average person.

My wife now uses jals and serranos for her Thai concoctions witch she

use to Thai chilies out of her garden. She does have the habit of phinching

some of mine on the way to the pot. Can you spot the different chillies?

rice555

[Scoop1]

Hello All, Scoop1, about 16 years ago before I moved to LOS, I helped a

Thai friend run his restaurant south of SFO. For the most part, we used

serranos for the main HEAT source for 98% of all meals served, they had

enough kick for the average person.

My wife now uses jals and serranos for her Thai concoctions witch she

use to Thai chilies out of her garden. She does have the habit of phinching

some of mine on the way to the pot. Can you spot the different chillies?

rice555

Hi Rice, wowww there are some very different shapes in that lot, how is your Hydroponic garden growing and what are you growing in Hydroponics at the moment?

Cheers

Scoop

[rice555]

Hello All, Scoop1 I had my hat on and almost out the door when I saw your post,

I off to get some much needed coir as I'm behind in my planting as normal.

Toms needed to be planted first, then I can do some of the chilies, most will be

grown at the farm in dirt.

Jals, serranos, anchos and anaheim's, and a copule of others, no fire breathers

at this time. The one tray with only 1 plant, second pic, R/H side is an OP yellow

jal I've grown before and sort of disappointed I didn't get better germanation as

it was fresh seed.

rice555

[rice555]

Hello All, Scoop1 how does your garden grow?

An update from my last post, it's chili time again.

1. first OP jals.

2. Hyb. serranos.

3. Hyb serrano- Op Jalor jal.

4. OP Anaheim TMR23

5. Hyb. Anaheim/Chili G76 F1

6. still trying to organize and more plants to transplant.

rice555

[tim armstrong]

Apparently there is an annual worldwide competition for the hottest chili pepper. An Australian entry won it last year. Google it if interested. Personally chillis are a bit like snakes for me, the further away from them I am, the better.

[riceyummm]

Hello All, Scoop1 I had my hat on and almost out the door when I saw your post,

I off to get some much needed coir as I'm behind in my planting as normal.

Toms needed to be planted first, then I can do some of the chilies, most will be

grown at the farm in dirt.

Jals, serranos, anchos and anaheim's, and a copule of others, no fire breathers

at this time. The one tray with only 1 plant, second pic, R/H side is an OP yellow

jal I've grown before and sort of disappointed I didn't get better germanation as

it was fresh seed.

rice555

That first picture defines retirement as it is supposed to be. If you're not already retired you're definitely training properly.

Off topic but funny: Andrew Zimmern (Weird Food) was in bk holding up a tiny pepper. "This is Thailands hottest pepper, prik kee noo."

I wonder if anyone told him what kee noo was?

[rice555]

Hello All, scoop1 I ran across this on hydro chilies in LOS.

Have you tried anything like this before?

By the way, how's your crop coming?

rice555

http://www.kmitl.ac.th/hydro/Project/Pepper.pdf