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?

Corey Richardson wrote:
> 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?
> 

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.

"Dave Smith"  wrote in message 
news:48a604ae$0$10603$9a6e19ea@news.newshosting.com...
> Corey Richardson wrote:
>> 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?
>>
>
> 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.

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

Kswck said...

> 
> "Dave Smith"  wrote in message 
> news:48a604ae$0$10603$9a6e19ea@news.newshosting.com...
>> Corey Richardson wrote:
>>> 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?
>>>
>>
>> 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.
> 
> Penzy's catalog lists the Piquin pepper at 140,000 Scoville Units-the 
> highest.

#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

On 15 Aug, 23:40, Corey Richardson  wrote:
> 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?

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

>
>  habañeros, fer sure!
>

no tilde in the spelling of habanero, fer sure.

On Aug 15, 5:40 pm, Corey Richardson 
wrote:
> 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?

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

On Sat, 16 Aug 2008 05:42:00 -0700 (PDT), Dragonblaze
 wrote:

>On 15 Aug, 23:40, Corey Richardson  wrote:
>> 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?
>
>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

Thanks for that. And to think I thought Scotch bonnets were hot!

On Sat, 16 Aug 2008 13:09:19 -0700 (PDT), Lynn from Fargo
 wrote:

>On Aug 15, 5:40 pm, Corey Richardson 
>wrote:
>> 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?
>
>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

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.

>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.

Thanks, I'll do that.

Dragonblaze wrote:

> On 15 Aug, 23:40, Corey Richardson  wrote:
> 
>>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?
> 
> 
> 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

According to this morning's Daily Mail the Dorset Naga is rated at 1.6 
million units. Tesco are selling them im 10 gram sachets.

On Sat, 16 Aug 2008 23:13:08 +0100, Dave 
wrote:

>Dragonblaze wrote:
>
>> On 15 Aug, 23:40, Corey Richardson  wrote:
>> 
>>>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?
>> 
>> 
>> 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
>
>According to this morning's Daily Mail the Dorset Naga is rated at 1.6 
>million units. Tesco are selling them im 10 gram sachets.

Now that must be very, very hot! 

So hot they're almost useless?

Lynn from Fargo wrote:
> 
> On Aug 15, 5:40 pm, Corey Richardson 
> wrote:
> > 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?
> 
> 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


If you want to grow Bhut Jolokia seeds are available here:
http://www.chilepepperinstitute.org/chile-pepper-institute-c.html

They are experts in anything regarding the growth, marketing and heat of
chiles.

On Sat, 16 Aug 2008 23:27:58 +0100, Corey Richardson
 wrote:

>On Sat, 16 Aug 2008 23:13:08 +0100, Dave 
>wrote:
>
>>Dragonblaze wrote:
>>
>>> On 15 Aug, 23:40, Corey Richardson  wrote:
>>> 

>>
>>According to this morning's Daily Mail the Dorset Naga is rated at 1.6 
>>million units. Tesco are selling them im 10 gram sachets.
>
>Now that must be very, very hot! 
>
>So hot they're almost useless?

Maybe not for commercial purposes, where a little can go a long way.


-- 
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Aug 16, 11:31 am, "just joe"  wrote:
> >  habañeros, fer sure!
>
> no tilde in the spelling of habanero, fer sure.

Says who?

T.

> Maybe not for commercial purposes, where a little can go a long way.
>
>
> -- 
> I never worry about diets. The only carrots that interest me are the 
> number of carats in a diamond.
>
> Mae West

They are very hot, I have 4 growing in my greenhouse.
Before you ask we do use them.

On Aug 21, 5:14 am, tbs48  wrote:
> On Aug 16, 11:31 am, "just joe"  wrote:
>
> > >  habañeros, fer sure!
>
> > no tilde in the spelling of habanero, fer sure.
>
> Says who?
>
> T.

The dictionary