2014 Top Ten

Total Page:16

File Type:pdf, Size:1020Kb

2014 Top Ten 2014 Top Ten HOTTEST 1 Smokin’ Ed’s Carolina Reaper Average of 1,500,000+ SHU Peak of 2,200,000 SHU South Carolina, USA 2014 Guinness World Record Holder SHU: Scoville Heat Units. The Scoville Scale measures the spicy heat of chile peppers and other spicy foods. Developed by Ed Currie of It is dependant on the capsaicin sensitivity of the testers. It is, therefore, not a precise method. Puckerbutt Pepper Company 4 2 Trinidad Scorpion Trinidad Moruga 3 Butch T Scorpion 1,463,700 SHU Average of 1,2000,000+ SHU 7 Pod Douglah Mississippi, USA/Australia Peak of 2,000,000 SHU Average of 1,169,058 SHU Propogated by Butch Taylor Trinidad and Tobago Peak of 1,853,396 SHU of Zydeco Farms Tender fruit-like avor with heat Trinidad Grown by The Chilli Factory that builds…and builds…and builds One pod will spice seven Burned through the latex gloves of pots of stew researchers at the Chile Pepper Institute 5 © 2014. All rights reserved. Do not copy or print. Naga Viper 1,382,118 SHU 7 England Three-way hybrid of naga morich, Chocolate Bhut Jolokia bhut jolokia, and trinidad scorpion 6 1,040,000 SHU Unable to reproduce Bhut Jolokia India Created by Gerald Fowler of Ghost Pepper Natural variant of bhut jolokia The Chilli Pepper Company Sweet and slightly tart avor 1,041,427 SHU followed by smoky avor India & Bangladesh 125 times hotter than a jalapeño 9 10 8 Dorset Naga Red Savina Habanero Naga Morich 876,000 SHU 577,000 SHU 1,000,000 SHU England California, USA India & Bangladesh Subspecies of the ghost pepper One gram can cause detectable heat Sweet and tart avor, followed Tart and fresh with in 1,272 pounds of sauce by woody, smoky undertones woody aftertaste Developed by Frank Garcia of GNS Spices Well-suited for BBQ and grilling due to unique avor Due to the excessive and intense heat of these chile peppers, consumption and handling should be approached with extreme caution! Consumption will likely induce a erce burning pain for 20 minutes or more that causes sweating, tearing, bulging eyes, hiccups, coughing, blisters inside mouth and throat, vomiting & numbness of the tongue that lasts for days!.
Recommended publications
  • Descrizione Specie Aci Sivri X Jalapeno C.Annuum Anaheim C
    Descrizione Specie Aci Sivri x Jalapeno C.annuum Anaheim C.annuum Ancho Poblano C.annuum Arcobaleno C.annuum Arlecchino C.annuum Atarado C.annuum Black Namaqualand C.annuum Black Pearl C.annuum Bob's Pickling C.annuum Bolivian Rainbow C.annuum Cacho de cabra C.annuum CAP 1546 C.annuum CH1 indiano C.annuum Chilhuacle Negro C.annuum Duemila C.annuum Explosive Ember C.annuum Fish C.annuum Goat's Weed C.annuum Heatwave C.annuum Hot M&M's C.annuum Indian PC-1 C.annuum Indian Red C.annuum J4 C.annuum Jalapeno Coyame C.annuum Jalapeno Dark Red C.annuum Jalapeno Farmer's Market Potato C.annuum Jalapeno Felicity C.annuum Jalapeno Goliath C.annuum Jalapeño grosso C.annuum Jalapeño liscio C.annuum Jalapeno Mammouth C.annuum Joe's Long Cayenne C.annuum Kashmiri Mirch C.annuum Kroatina C.annuum Lanterna de Foc C.annuum Lazzaretto Abruzzese C.annuum Li Black C.annuum Little Elf C.annuum Masquerade C.annuum Maui Purple C.annuum Mauritius C.annuum Naga Jolokia Purple C.annuum Naga Khorika C.annuum Napoli C.annuum Naso di cane C.annuum Numex Bailey Pequin C.annuum Numex Big Jim C.annuum Numex Sandia C.annuum Numex Sunrise C.annuum Numex Sunset C.annuum Numex twilight C.annuum Peperone di Capriglio Giallo C.annuum Pimenta de Padron C.annuum Purple UFO C.annuum Satan's Kiss C.annuum SBS Purple C.annuum Scozzese C.annuum Serrano del Sol C.annuum Short Yellow Tabasco C.annuum Stefania C.annuum Thai Orange C.annuum Topepo Piccante C.annuum Corno Ungherese C.annuum Variegato C.annuum Vietato C.annuum Yalova Charleston C.annuum Yemen Nord Arancio C.annuum Yemen
    [Show full text]
  • Pepper Joes Seeds 2017.Pdf
    Maynard, MA 01754 300. Suite St., Parker 141 16 NEW HOT NEW HOT 16 THIS YEAR THIS Reapers Festival PEPPERS Wow! Not just the legendary Carolina Reaper, but now we have more in the family! If you are a Reaper fan, get ready! Carolina Reaper Grow the legendary Guinness Book of World Records hottest pepper on the planet. This is the REAL deal, from the original strain of award-winning peppers. 1,569,000 Scoville Heat Units. $9.99 (10+ seeds) Chocolate Reaper Mmmm… smoky! This delicious hot pepper tastes as good as the classic, but with the hint of a smoky taste up front. It is still being bred out for stabil- ity, but worth the taste! $9.99 (10+ seeds) of 7342companies reviewed and 30 “Top a out Company” Joe’s #1 in Pepper Seeds Dave’s Garden Ranks Pepper Yellow Reaper Try this beauty with grilled seafood! It has a fruity flavor paired with loads of heat. We are still growing this pepper out, but wanted to bring it to you without delay! US POSTAGE Sudbury, MA Sudbury, Permit No 3 $9.99 (10+ seeds) STD PRSRT PAID About Pepper Joe’s Butch “T” Trinidad ScorpionOUR W e a#3re the expWe’reerts in thrilledHot Pe topp haveer Se thiseds .# 3 “WORLD’S HOTTEST PEPPER. It set a Guinness Book PLEDGEof World Record N THS EAR - 1 SCREAMING Since 1989, Pepperearly Joe’s in 2011has found, at 1,450,000 grown, Scoville Units. WOW! NEHOT oetos EPPS and enjoyed superThat’s hot peppersa lot of fromheat. all This over is a very exclusive pepper the world.
    [Show full text]
  • Reimer Seeds Catalog
    LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder.
    [Show full text]
  • Israel: New Arava Scorpion Peppers Pack a Punch
    Husband and wife team Kobi and Ofra Ziv-Av live and work in the sweltering conditions of Israel’s Arava Desert where they are turning their passion for fiercely hot peppers into a viable business by learning how to market their new hybrid creation – the Arava Scorpion. At www.freshfruitportal.com we spoke with the pepper aficionados to find out more. Kobi can wander around his greenhouses, pick a freshly-grown Arava Scorpion pepper from the plant and eat it whole, without even flinching or breaking into a sweat. While others approach with caution, tentatively trying a slither of his new pepper Kobi Ziv-Av creation, he happily chews down on this hot new variety named after the desert where it has been grown. Cultivating peppers has been Kobi's career and he’s mastered the art of nurturing the crop in arid, desert conditions, living the contented life of a small-scale farmer making a comfortable living by growing and selling the Habanero variety, and raising his six children. Recently though as a kind of experiment, he began to work on creating a new variety that could rival the well-known Trinidad moruga scorpion, the variety that was considered to be the most piquant and pungent chili pepper around until the Carolina Reaper came along to take the Guinness World Records title in the 2012. "I'm just a farmer, I'm no scientist," he told us. "But I know good peppers and what we have here is a very, very hot variety that we like to call the Arava scorpion.
    [Show full text]
  • Spring Is Coming
    Spring is coming E' ora di prendere in mano guanti e rastrello, inizia il periodo dell'orto! I nostri splendidi peperoncini da coltivare in giardino o in terrazzo PEPERONCINI IN VARIETA' € 6,00 Aji Amarillo Origine: Perù Piccantezza: 15.000 gradi Shu Uso: retrogusto fruttato, ottimi da consumare crudi o da saltare in padella ma anche per preparare salse piccanti e marmellate. Sono particolarmente gustosi, croccanti e poco piccanti. Ottimi sul pesce. Topik Origine: Italia Piccantezza: 20.000 gradi Shu Uso: peperoncino non molto piccante assai impiegato nella cucina italiana adatto al riempimento con tonno e acciuga e per la conservazione ed il consumo sott’olio. Tabasco Origine: Messico Piccantezza: 50.000 gradi Shu Uso: è l’ingrediente principale della famosa salsa “Tabasco”. La salsa si ottiene macerando sotto sale i peperoncini tritati, posti in botti di quercia per circa 3 anni. Pancho naso del diavolo Origine: Cile Piccantezza: 30.000 gradi Shu Uso: peperoncino non molto piccante. Adatto al riempimento con tonno e acciuga. Molto gustoso aggiunto crudo a pezzetti sulla pasta o il riso in bianco. Calabrese (diavolicchio) Origine: Italia Piccantezza: 150.000 gradi Shu Uso: molto utilizzato per il consumo fresco. Si usa per salse piccanti e sui piatti di pasta della tradizione mediterranea. Cedrino Origine: Panama Piccantezza: 50.000 gradi Shu Uso: peperoncino molto piccante adatto in abbinamento a piatti di pesce in bianco come spaghetti alle vongole o seppie. Si distingue da tutti gli altri peperoncini per il suo deciso retrogusto di limone. Rocoto Red Origine: Perù Piccantezza: 50.000 gradi Shu Uso: Viene usato in salse, tipici piatti boliviani, sminuzzato, tritato, in piatti di carne arrosto e lessa.
    [Show full text]
  • Caution, These Peppers Bite
    The Washington Post - Food Caution, these peppers bite Food writer Tim Carman brings a peck of potent peppers for Post staffers to pick on. And fortunately he brings milk, too. By Tim Carman The Washington Post Published: October 30, 2012 The bright red pepper has a shriveled appearance, as if a bulbous clown nose had somehow wilted into a long, twisted witch’s beak. Between its wrinkly complexion and its nasty reputation, the Bhut Jolokia, better known as the ghost pepper, generates fear and fascination. YouTube is littered with videos of bros pumped up enough to eat a whole one — only to crumple to the floor, pounding down milk. When I cut into my first ghost pepper recently — while wearing food-safe gloves, at the urging of practically everyone who has an opinion on the subject — I was first struck by the aroma. My kitchen was filled with the sweet, tropical fragrance of passion fruit. You quickly learn that the aroma is a trap, designed to entice the innocent and ignorant into tasting the pepper. You will almost certainly regret any attempt to eat the fiery fruit straight up, with seeds and ribs. Ghost Peppers 1 of 4 October 31, 2012 The Washington Post - Food (Deb Lindsey/FOR THE WASHINGTON POST) - Hot peppers left to right: Jamaican Hot Chocolate, Naga Bhut Jolokia (aka ghost pepper), Fatalii and Hot Mama (yellows) Dorset Naga Jolokia, Caribbean Red. I tried a small seedless dice of the pepper, approximately the size of a pea, and within seconds, my right eye was streaming tears down my cheek, my nostrils were dripping and, worst of all, I began to hiccup uncontrollably.
    [Show full text]
  • 2020 Hugo Feed Mill Pepper List Type Description
    2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
    [Show full text]
  • Hot Peppers Prepared By: Chili Peppers, Or Hot Peppers, Are Generally Used to Add Flavor Or Heat to a Main Dish
    Extension Bulletin E3433 • September 2019 msue.anr.msu.edu/program/info/mi_fresh Hot Peppers Prepared by: Chili peppers, or hot peppers, are generally used to add flavor or heat to a main dish. These plants are native to Abigail Harper Central and South America and are thought to be some of the first domesticated plants. The heat in chili peppers is and Ben Philips, caused by a chemical called capsaicin. Chili peppers, though used in small quantities, are high in vitamin C. MSU Extension educators Whenever you work with hot peppers, consider wearing gloves and thoroughly wash your hands with soap and water afterward. Capsaicin may burn if it comes into contact with skin or eyes. Recommended varieties There are dozens of varieties of chili peppers around the world. Chili peppers have higher levels of capsa- icin than sweet peppers. The level of heat of a hot pepper is ranked on the Scoville scale. Peppers with higher Scoville heat units (SHUs) are hotter. Below, in order of their level of heat, are some of the most common chili peppers found at Michigan farmers markets and in grocery stores: 1,400,000–2,200,000 SHUs – Carolina Reaper 855,000–1,00,000 SHUs – Ghost Pepper 100,000–350,000 SHUs – Habanero case, small-fruited chili pepper varieties can be hotter compared to 100,000–325,000 SHUs – Scotch Bonnet larger fruited varieties. Smaller fruit from the same variety can also 100,000–225,000 SHUs– Bird’s Eye Chili be hotter if the plant is stressed and ripens them faster before they gain in size.
    [Show full text]
  • Hot Chili Chili Tool Oa., Styrke & Scoville – 3 – Rev
    Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev.
    [Show full text]
  • Hot Pepper (Capsicum Spp.) – Important Crop on Guam
    Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
    [Show full text]
  • Peppers-A Photographic Guide
    PEPPERSA Photographic Guide by Daniel Beim Introduction Peppers: Culinary proof that humans are a terrifying species that loves to defy natural selection and push the boundaries of their stomachs and of nature. A perfect example of this is the fact that someone saw the Carolina Reaper – the current hottest pepper in the world – and thought it would be a good idea to add some of it to a beer, ignoring the fact that anything but milk spreads the burn of capsaicin. It never ceases to amaze me, and though I don’t quite have the stomach for it, I can’t say that I blame people for eating them. For the unaccustomed it’s all about the thrill, and thanks to one too many days spent browsing YouTube, I can certainly say that watching people try to explain things after chomping a pepper is disturbingly entertaining. More important than the entertainment factor though is the fact that peppers are very aesthetically pleasing vegetables; Edward Weston’s Pepper No. 30 would not have been such a hit if they were boring, right? With this in mind, I set out to get my hands on a variety of peppers to see how each type looked both inside and out. Thanks to the wonderful vendors at the City of Rochester Public Market, I was able to gain samples ranging from sweet Bell Peppers, all the way up to the dreaded Bhut jolokia (or Ghost pepper) and give them a little studio time to take a look under their skins. How to Measure Pepper Heat Peppers and products with their derivatives typically have their heat measured in “Scoville Heat Units (SHU)” using the “Scoville scale,” developed by Wilber L.
    [Show full text]
  • Chile Pepper Heat Scale
    http://missvickie.com/howto/spices/peppers/heatscale.htm Chile Pepper Heat Scale Return to the Spices Main Menu for More Information Types of Peppers Scoville Heat Scale How to Stop the Heat Using Dried Chiles Roasting Peppers Preparation The Scoville scale is used to rate the hotness of chilies: Mild red bell peppers rate a zero all the way up to habaneros at over 100,000 heat units. The heat that peppers impart comes from an alkaloid compound called capsaicin, which is manufactured in the ribs of the chili pepper. Capsaicin itself doesn't have any flavor; it stimulates the pain receptors in your mouth rather than your taste buds. The way to really keep the heat down is to remove these spongy inner parts. The seeds usually absorb capsaicin from resting near the ribs, so it's best to remove those, too. Pure Scoville Units Chile Example Similar Spice Capsaicin 10+ 300,000 - 1,000,000 Habanero Red Savina ... 10 100,000 - 300,000 Habanero... 9 50,000 - 100,000 Santaka... 8 30,000 - 50,000 Cayenne... crushed red pepper flakes 7 15,000 - 30,000 Arbol... crushed red pepper flakes 6 5,000 - 15,000 Serrano Tabasco Sauce 5 2,500 - 5,000 Jalapeno Cayenne; Louisiana hot sauce 4 1,500 - 2,500 Cascabel... 3 1,000 - 1,500 Pasilla, Poblano, Ancho Old Bay Seasoning 2 500 - 1,000 canned green chiles chili powder 1 100 - 500 Cherry, Peperoncini pickled Peperoncini 0 0 - 100 Pimiento, bell, sweet Banana U.S. paprika Use Caution In Handling Chile Peppers All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration.
    [Show full text]