I decided to start to grow some Carolina Reapers as I was of the understanding they were the hottest. After I started to do research there is the primotelli which you can grow and peppers you cannot grow like the omega that now breaks the super hot barrier. I guess primotelli is untested but is claimed to be hotter than the reaper and is in a category over super hot.
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Anything over 7000 Scovilles is uncomfortably hot for me. I like TAM Jalapenos which are about 2000 Scovilles. As for anything over 500,000 Scovilles, you are taking your life in your hands to eat one.
If you want some suggestions:
7Pot Douglah
Trinidad Scorpion Moruga
Bhut Jolokia
Chapeau de Frade
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Anything hotter than serano is just showing off
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I stop at habanero’s and scotch bonnet peppers. I like to dry them and grind into powder with cayenne peppers. Cayenne aren’t hot enough. I also really like scotch bonnet chilies on my homemade pizzas. I’ve grown Trinidad Scorpions, and Reapers but I don’t like the flavors and don’t need anything that hot. They are fun to share with cocky people that brag that’s about it.
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A lot of those super hot ones have a nasty chemical like taste.
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I have had a habanero outright and have had plenty in the 30k+ range. Massive difference there alone. My Aji pineapple was hot but did not coat my mouth with heat for the rest of the meal. The habanero coated my mouth so everything was way more spicy. I also had chips with a free sample at Costco one was jalapeño, one habanero and one was a reaper. The reaper was tolerable but I only see myself eating it spread out along a big pizza. Also a much different burn than most are used to. Not to mention I am not sure how much was actually put on the chips as the actual pepper was way hotter with the habanero than the chips.
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I was thinking of using them as flakes for spice. Hopefully that taste does not leach out.
Some of those small Thai ones are pretty hot, but maintain a good taste.
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Anything more than a habanero is a little silly in my opinion. Nowadays you can find Ghost pepper seeds (bhut jolokia) for real cheap online since theyve circulated quite awhile. Dunno where the limit starts but bhut jolokia is undoubtedly too hot for anyone.
If youre looking to grow a too hot pepper just buy the cheapest of the well known super-hots. Youre never going to be able to eat them properly anyways so the experience is pretty much the same regardless. People I have given ghost peppers to only use one in a big dish-even folks from India.
Have you tried habanero flakes? Perfect border-line too hot but not quite heat with great flavor.
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Dragon Cayenne is a solid pepper. A Thai hybrid. I really like the Black Cobra too. Cool fuzzy plants. I’m overwintering one in a 20g.
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You want a good spicy pepper surprisingly I finally grew a NewMex Orange Jalapeño last year it was much hotter than Serrano and great flavor. I’m overwintering one hoping it survives another 6 weeks.
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Hottest I grow are habaneros. I need to grow a Scotch Bonnet or a carribean variety to taste the flavor differences. So far I’ve only tried Aji Limon which was fine. I like spicy though. Habaneros are perfect with onions and oregano in a quick pickling; great topping on tacos.
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Jalepeno can live 5-10 years if you can keep it alive. I saw a pic of one in Mexico that was claimed to be near 20.
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I grew a Thai chili plant for 4 years then culled it because it really slowed down on producing. I have a few favorites I’ll try again. I grow the chilies in containers though so that might have something to do with it. Thought about planting in ground and digging them up for winter.
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Chocolate Scotch Bonnet and Red taste great. Not really tropical more like a Serrano with heat. The Aji peppers produce great but taste kind of off for my dishes.
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Actually the Aji tasted off in Mexican dishes too, cooked ones. I wanted to make Peruvian ceviche, but halibut is very expensive. It did taste good chopped up in a salsa, perhaps the only Mexican dish.
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I grow super hots for sauce and for pepper flakes. I find that the reaper is my favorite so far especially the flakes sprinkled on eggs, pizza wings and Asian foods. Dehydrated flakes are the way to go you get the burn but not nearly as intense as eating whole fresh peppers. Over time you will build a tolerance both going in and out.
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The best use case I’ve seen for the super hots is a fraction of a teaspoon, powdered, and put in pickle jars for adding heat without any other flavor so your classic pickling spices (dill or sweet) are unchanged. But a small container of the powder for any of these varieties is cheap and easily obtainable online. The other use worth thinking about is mammal repellent (it won’t work for insects or birds; be careful, you are also a mammal)
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I used to eat Habaneros out-of-hand with my lunch, and while I never experienced ‘after-burn’ (IYKWIMAITYD), but they would make my guts cramp up, starting about 30 minutes later. So… I don’t mess with them anymore.
TAM Jalapeno and Cayenne are plenty hot enough for me.
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As I have aged I have moderated to milder hot peppers for taste. Always have Tabascos growing at a minimum. Occasionally the wife and kids evacuate and I cook up my own hot sauce.{Balsamic Tabasco Sauce} Red Rooster Spur, Poblanos, Chiles and Sweet Jalapenos are other yearly crops.
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