Last year, I posted about some chilli seeds I bought, and then I germinated a bunch of them under grow lights for this season.
I also purchased some super-hot seedlings from a local store.
In the last few weeks these chillies have started to produce pods, ranging from sweet and mild to blistering hot!
Using some of my fataliis' I made a mango and peach chillie sauce yesterday, which I will put up in a separate post.
Here are some pics;
My fataliis', used in my container-mix experiment are producing heaps of beautiful bright yellow pods. I took a chance, and ate a whole fatalii and was greeted by the unmistakable smell of capsaicum, the compound that gives chillies their heat. As I chewed this chilli pepper, I did not taste the citrus flavour these chillies are meant to have, instead I was hit with an immediate, powerful heat. It was quite intense, and lasted about 10 minutes.
I also purchased some super-hot seedlings from a local store.
In the last few weeks these chillies have started to produce pods, ranging from sweet and mild to blistering hot!
Using some of my fataliis' I made a mango and peach chillie sauce yesterday, which I will put up in a separate post.
Here are some pics;
Fatalii
My fataliis', used in my container-mix experiment are producing heaps of beautiful bright yellow pods. I took a chance, and ate a whole fatalii and was greeted by the unmistakable smell of capsaicum, the compound that gives chillies their heat. As I chewed this chilli pepper, I did not taste the citrus flavour these chillies are meant to have, instead I was hit with an immediate, powerful heat. It was quite intense, and lasted about 10 minutes.
Moruga Scorpion
My moruga scorpion is producing a good number of pods. I have the plant in a large 50L pot, and it has become quite bushy and lush.
The pods on this plant look wicked and cruel. As of last year the moruga scorpion was the hottest chillie pepper in the world with measurements taken about 2 million scoville units, right about the strength of pepper spray. Hot.
I was silly enough to try a small slice of one of these peppers raw. It is so ridiculously hot, I am labeling one of the most painful experiences of my life. The searing heat lasted about 20 minutes, building hotter and hotter for the first 10 minutes before slowly tapering off.
The small sliver of chillie I tried outdid the pain of an entire fatalii pepper by a good margin. After eating, I could feel the chillie sitting in my stomach and moving through my gut, a burning ember for the next 12 hours. It will a lot of convincing for me to ever consider eating one of these raw again!
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| My Moruga Scorpion Test Sample - HOT! |
Chocolate Habanero
My chocolate Hab is growing nicely, it is a small bush with a good number of growing pods. I actually have two of these.
I haven't tasted the habanero raw, but used half of it to flavour a dish, where it imparted a nice mild level of heat to 1kg of mince.
Peter's Pepper
I have not yet had any ripe chillies from my Peter's Pepper, named after the unique manly shape the chillies grow. I intend to overwinter this plant, and have it in a large pot where it has grown bushy and lush.
Bhut Jolokia
I have both a red and yellow Bhut Jolokia in containers. The yellow has begun to ripen some pods, however I am still waiting on the red.
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| Unripe Red Bhut Jolokia |
Jalapeno
My Jalapeno is a bit of a let-down. It is from the nursery, and whilst it is growing well, it has no heat whatsoever.
Yellow 7 Pot
I haven't yet tasted my 7 pot, which is just now ripening its pods.
