corey richardson

Some WWW sites say that the Red Savina is the hottest. Some say the
Habanero, Scotch bonnet or sometimes the Naga Jolokia.

So what really *is* the hottest chilli?

dave smith

I have to wonder if it is a matter of personal taste. Years ago we went
to dinner at a Thai restaurant with another couple. We had mussels with
two different hot dipping sauces. My wife and her friend thought that
one sauce was much hotter than the other, but the husband and I thought
the other sauce was hotter.

that rich

I remember reading about a chile from India called the "ghost". It was
at one time illegal to export this chile outside the region it is
grown but some firm is planning on exporting to US soon.
Habenero is too hot for me so I'll pass on "ghost"

Here is one of several links I found in a quick search just now....

http://www.brisbanetimes.com.au/arti...647946289.html

RP©

kswck

Penzy's catalog lists the Piquin pepper at 140,000 Scoville Units-the
highest.

andy

Kswck said...


#1 Bud and girlfriend invited us to a Thai restaurant in L.A., the name of
it escapes me. I was encouraged to taste a pepper, green, almost the size
of a pea. It was hotter then hell! They were served in a small bowl for
those who chose to add them to their meals.

NOT as hot as habañeros, fer sure!

Andy

dragonblaze

Dorset Naga. It rates 923,000 scovies.

Here's a list of hot chillies:

Dorset Naga: 923,000

Red Savina habanero: 577,000

Scotch bonnet: 100,000-325,000

Jamaican hot pepper: 100,000-200,000

Cayenne pepper: 30,000-50,000

Jalapeno pepper: 2,500-8,000

Dragonblaze

just joe

no tilde in the spelling of habanero, fer sure.

binky boo

The DORSET NAGA , is the hottest recorded chilli... I am in the
process of growing 3 plants , unfortueatle no fruit as yet.. I did
buy a pot of crushed naga`s , and i was lit up like a "x-mas tree" ,
for a long time...
Try this site for info : http://www.dorsetnaga.com

lynn from fargo

Gourmet August 2008 has a good article about hot vs. hotter chilis.
This is really well written by a guy who trekked all the way to the
middle of nowhere (Tibet?) to taste the Jolokia.

Their little chart says:
Bhut Jolokia, from India, 1,001,304 Scoville Units
Dorset Naga, from England (?!?!?!), 878884 Scoville Units
Red Savina Habanero, from California, 577,000 Scoville Units
Santaka, from Japan, 100,000 Scoville Units
Jalapeno, from Mexico, 8000 Scoville Units
Ancho, from Turkey, 1800 Scoville Units

There's another (very funny) article in (either) Bon Appetit (in the
August issue?) or in Gourmet's August issue by a guy who farms chilis
in PA and sells 'em at Farmers' Markets.

They're worth a trip to your public library.

Lynn
Armchair Traveler in Fargo

corey richardson

No mention of Scotch bonnet's there, I wonder why?

I quite like Encona Hot Pepper Sauce which is a mix of Habaneros and Scotch bonnets.


Thanks, I'll do that.