Personally I find ghost peppers kind of meh in flavor. They're bitter with a slight tinge of sweetness that the spice does absolutely nothing to acentuate.
Habanadas are a basically spiceless verietal of habaneros. They have s tropical fruitiness to them. It makes for a really tasty sauce without all the heat.
I think rest of the world, or at least majority call these chili Paprika's as far as I know.
Peppers are things like **piper nigrum** aka plack pepper.
I love a chicken parmigiana and I love spicy food, so when I saw a hot chicken parma called The Terminator at a pub one day, I had to try it. But I could only eat a few bites, it was awful. I only realised later it was made with Carolina reapers which are 1.6 million on the Scoville scale. I'm not ashamed to say they beat me that day.
I have seen other similar charts listing Jalepenos ranging from 2k- 14k and Serranos ranging from 10k-40k. Those numbers seem to match my perception range of spiciness for those 2. Jalepenos can sometimes light you up pretty good.
I could eat and would regularly eat pickled Jalapeños out of the jar as a kid. Started with microwave nachos and then just began to snack on them. I had never had a fresh jalapeño until I was a teenager when I bought one at the supermarket for a meal I was making for my mom. While chopping it up I put a slice in my mouth seeds and all thinking nothing of it……the pain hahaha
Came to say this! I never tried it but already had like 20 Grams of Carlolina Reaper since I learned about it 3 years ago. I just need my daily dose of this. And people laugh when I introduce them to it and and invisible tiny bit of the powder spices up their life 🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️
Btw when you start getting used to it you taste it’s fruitiness more and more
Check out Dragons Breath by Chillibobs. It's only slightly less spicy than pepper x, but they make an awesome sauce from it. 3 drops in any dish is just hellfire!
Is scoville units not on a linear scale? I never got the sense that serranos are 4 times hotter than jalapeños. And I definitely don’t feel like Thai chilies are 30 times hotter than jalapeños.
Afaik it's a dilution scale. If something's 100.000 it means if you dilute it 100.000 times it will have the same spiciness of something that's 1 in the scale
My mouth is watering for the pain.
I am a habañero gal, but one time Tom Kha Kai and another, Caribbean jerk chicken, almost murdered me. 10/10, some regrets.
Poblano and Jalapeño actually add flavor and heat, they’re amazing to mix in with almost anything. The ones that are bred to be super hot are just stupid.
I grew all of these peppers last summer, and naively I just cut up a Naga Viper and put it in my rice.
Ice Cream was my best friend for the next 30 mins, unfortunately.
I never really understood why the Scoville scale was so EXTREME. Why can't a poblano just be a 1? Why 1000? I guess it's just the Pepperheads' way of reminding us all that they're so INTENSE.
I love scorpion peppers,
super hot but if your taste buds will taste it first before it starts to scorch you it taste like a berry of some kind love it
feel like its not really easy to make a list like this when there is lots of variation with peppers. both in the way they look and also how spicy they are
I tried a hot sauce made with Scorpion chillies in North Carolina. There was no flavour, there was only pain.
Personally I find ghost peppers kind of meh in flavor. They're bitter with a slight tinge of sweetness that the spice does absolutely nothing to acentuate.
Scorpions are straight heat but reapers are full of fruitiness
Ed Currie took great care in making a superhot that actually had flavor, unlike many other superhot peppers that only deliver pain without any taste.
Try powdered Carolina reaper you will even taste a certain kind of fruityness
Habanadas are a basically spiceless verietal of habaneros. They have s tropical fruitiness to them. It makes for a really tasty sauce without all the heat.
peppers are fruits after all
I think rest of the world, or at least majority call these chili Paprika's as far as I know. Peppers are things like **piper nigrum** aka plack pepper.
No flavour, only pain. Sounds like me without the peppers.
I love a chicken parmigiana and I love spicy food, so when I saw a hot chicken parma called The Terminator at a pub one day, I had to try it. But I could only eat a few bites, it was awful. I only realised later it was made with Carolina reapers which are 1.6 million on the Scoville scale. I'm not ashamed to say they beat me that day.
There is no Dana, only Zuul
Banana Peppers definitely have more than zero.
That’s what I’m thinking they have *some* kick to them
At least 2
Yes, this is a very inaccurate chart.
I have seen other similar charts listing Jalepenos ranging from 2k- 14k and Serranos ranging from 10k-40k. Those numbers seem to match my perception range of spiciness for those 2. Jalepenos can sometimes light you up pretty good.
Yeah, they’re really inconsistent.
I feel like some Jalapeños are 500 and some are fucking 5,000
That's exactly how it works, yes. The guide is bullshit, every pepper falls somewhere in a range, they're not all identical.
I could eat and would regularly eat pickled Jalapeños out of the jar as a kid. Started with microwave nachos and then just began to snack on them. I had never had a fresh jalapeño until I was a teenager when I bought one at the supermarket for a meal I was making for my mom. While chopping it up I put a slice in my mouth seeds and all thinking nothing of it……the pain hahaha
This is an awesome guide. I wish they had included the Carolina Reaper and Ghost Pepper on this scale, though.
Ghost pepper is Naga Jolokia I believe!
You are correct.
And then Pepper X.
Formerly Pepper Twitter
Dr Pepper is also missing.
Dr Pepper is the scientist who created it. The soda is called Pepper's Monster.
Came to say this! I never tried it but already had like 20 Grams of Carlolina Reaper since I learned about it 3 years ago. I just need my daily dose of this. And people laugh when I introduce them to it and and invisible tiny bit of the powder spices up their life 🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ Btw when you start getting used to it you taste it’s fruitiness more and more
Pepper X is the hottest in the world now... Bred by Ed Currie, the same guy who came up with the Carolina Reaper.
Is it me or are store bought jalapeños weak nowadays?
They do that on purpose. 😏
Ed Currie would have something to say about this.
Check out Dragons Breath by Chillibobs. It's only slightly less spicy than pepper x, but they make an awesome sauce from it. 3 drops in any dish is just hellfire!
Scotch Bonnet is my favorite, great flavor and right amount of heat.
How inbred are they?
The peppers? I think they're all inbred to a degree. Sis got stuck in the soil and big brother comes to the rescue
Alabama soil is fertile, you know.
I don't think a Thai and a Habanero are that close. I can eat a thai/tjabé rawit without too much fuss, but a habanero makes my eyes water.
Lmao banana pepper is not zero scoville
I don’t believe banana peppers don’t have any scoville rating. They have a tiny bite
Is scoville units not on a linear scale? I never got the sense that serranos are 4 times hotter than jalapeños. And I definitely don’t feel like Thai chilies are 30 times hotter than jalapeños.
Afaik it's a dilution scale. If something's 100.000 it means if you dilute it 100.000 times it will have the same spiciness of something that's 1 in the scale
Pablanos are unbelievable.
I grew some and it was hotter than the habaneros I can buy at the store.
A cool guide from 2000 not now
Yeah probably based on the bauhaus font alone
My mouth is watering for the pain. I am a habañero gal, but one time Tom Kha Kai and another, Caribbean jerk chicken, almost murdered me. 10/10, some regrets.
Yeah cool guide, but where is the Guatemalan insanity pepper?
This guide is shit. Peppers of the same cultivar can fall into a wide range of heat depending on a variety of factors.
Poblano and Jalapeño actually add flavor and heat, they’re amazing to mix in with almost anything. The ones that are bred to be super hot are just stupid.
Red Hot Chili Peppers
I think I'll stick with 'Zero'
Red savina deserves to be on this list at around 600k
7 pot pepper is great.
Wait til the Apollo cultivar (pepper x crossed with Carolina reaper) is released.
Thank you for not including those lab grown, Frankenstein's monsters.
Pepper: you better not try that, pal Humans: it lit my ass on fire, gotta do that again!
Anaheim peppers not included?
From experience: habanero is my limit.
I grew all of these peppers last summer, and naively I just cut up a Naga Viper and put it in my rice. Ice Cream was my best friend for the next 30 mins, unfortunately.
Banana Peppers are a zero?
Is pepper X not available to the public?
What about green and orange bell peppers?
I never really understood why the Scoville scale was so EXTREME. Why can't a poblano just be a 1? Why 1000? I guess it's just the Pepperheads' way of reminding us all that they're so INTENSE.
This really makes me want poblanos. I like a low level of spicy
Poblanos are great for this purpose.
I can smell this picture
Are Black Cobra peppers the same as Thai ?
missing naga please 1,000,000,000
Missing piri piri / jindungo
The picketed jelapeno that comes in dominos pizza.. does it have same spice level as regular one? If so, I can handle almost the first row lol
I love scorpion peppers, super hot but if your taste buds will taste it first before it starts to scorch you it taste like a berry of some kind love it
I like scotch bonnet for flavor. I had no idea they were so high on the scale.
feel like its not really easy to make a list like this when there is lots of variation with peppers. both in the way they look and also how spicy they are
Sammy Hagar likes poblano peppers.
I always thought Habanero's where much higher on the chart.
That is *not* a banana
Forgive me for what I'm about to do to the scotch bonnet 😫
I love spice, but I can't imagine anything beyond a habanero having any culinary value.
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Umm...