Any Chilli fans?

[big_dav_2001]

Just wondering if there's any daring super-hot Chili fans here??

I've been growing Chillis for a long time, from everyday 'Birds eyes' to Pretty hot Habanero's, and just got the first fruit off my Trinidad Scorpion plant.

The Scorpions are currently the worlds second-hottest chilli's, just recently losing the Guiness World record to the California Reaper.

I ate the Trinidad Scorpion last night... WOW!! I've had some hot Chillis before, but absolutely nothing like this one... Started off tasting like a nice sweet capsicum, thought 'hmm that isn't as bad as I thought', then a slight heat built up, thought ' an, here it comes'... And it kept coming... Thoughts quickly went from 'here it comes' to 'uh oh' to 'what the hell have I done' to 'Arghhhhhh S#%*!!!!!!!'... Lol I felt like my head was going to explode, throat and sinuses burning, teary eyes, sweating like crazy... I had no choice but to wimp out and break out the milk. Well, the heat was like one of those trick non-extinguishable birthday candles; died down for a second or two, then Woosh! flames again... :eyepop:... After about half an hour and an entire litre of milk, it finally cooled to a tolerable level...

For comparison, a Jalapeño scores about 8,000 Schoville units, Habanero's are about 300,000, and the Scorpions were listed in the Guiness book of Records at 1.2 million

Wow, what a rush!!:eyepop:

For anyone interested, there's a Chilli festival at the Fitzroy Hotel in Windsor the night of the 24/5/14, where there will be a Scorpion-eating comp... I'm having second thoughts about entering now though... Lmao

[MortonH]

I love chillis but that sounds like a step too far! Unfortunately I will be at SPSP on the 24th cos I'd live to see people eating these! :lol:

[big_dav_2001]

It was one of the most incredible things I've ever eaten... Hurt like crazy, but the endorphin dump to the system made me feel on top of the world afterwards... Difficult to explain.. Lol I can't wait to see the eating competition, aparently the record was set last year at 8 in a row, whoever did it has got my eternal respect... Hehe

[MortonH]

I've had a horrible head cold all week. Ears feel like they're full of concrete. Maybe a Scorpion would clear them out!

[mental4astro]

Love chillies! I've been growing them for a few years now.

For me birds eye chillies are the pits - big heat hit, but so bitter. Just not a nice flavour.

Now, habaneros, now there is flavour! Only need a little too.

Haven't tried the scorpion. Might need to get a few seeds from you.

My latest sowing has been the Bhut Jolokia, or ghost Chilli. Acts much like the scorpion - nice and sweet and mild to start, but then the heat builds and just won't let up! Awesome!

I'll swap ya some of my ghosts for your scorpions?

Funny thing the "worlds hottest chilli" thing. From the info I have. , the ghost is the hottest,:shrug: whatever the case, still BLOOMING HOT!

[pw]

I love hot spicy foods, but sometimes the hot overtakes the food part. Sounds like these scorpion chillis might be a bit too much.

[MortonH]

Where would I get a Scorpion or Ghost chilli?

[mental4astro]

I've got a couple of fruit left here at home if you like. Can send you a few seeds if you like too.

[MortonH]

Bring some seeds to SPSP and I'll put one in the Saturday roast!

[Ric]

Love growing Chilli's and love eating them even more.

Currently growing some Red Mushroom chilli's in the greenhouse at the moment.

[big_dav_2001]

Hi Alex,

I haven't tried the Ghost Chillis themselves, but I've got a sauce made from them which pack one heck of a kick..

I've only got three fruits from my plant this time around, I think I planted it a bit late, aparently they don't do too well during the colder months... Im trying to organise a few mates together this weekend and give them a try, if there's any seeds left, I'd be happy to swap with you...

[big_dav_2001]

I got mine from a guy based in Windsor, he sells them through his Facebook page 'Mr Comfy's Chilli's'... I think he also has a website, but I'm not certain of the address...

[mental4astro]

Morton, by SPSP the fruit I have will be perfect for picking - slow to germinate, slow to fruit, slow to rippen, but that just builds the heat. I'll bring the fruit to SPSP as the seeds can be taken from it. You can then taste it in all its glory.

[mental4astro]

"Chilli Seed Bank" is an aussie site you can get these, plus many others. My mouth salivates when I go through this site:

http://www.chilliseedbank.com.au/

Davin, love to swap!

[pgc hunter]

I LOVE chillis! I don't have anything growing, but have a collection of hot sauces at home, including one made from Ghost Pepper and extract, which weighs in at 650,000 SCU. I mostly use them for making my special Wings Of Rage©.

I want to obtain some Habaneros and Ghost chillis, Trinidad scorpions etc, dry them out and grind them into my chicken wing sauce concoction. I want to get into growing in general, and try making my own sauces.

[MortonH]

You're all making me hungry!!!

[Exfso]

Wait until it comes out the other end and you will have a whole or should I say hole new heat sensation. This is what chillis used to do to me before radiation totally screwed my mouth.;)

[big_dav_2001]

Lmao... I'll let the picture say it's 1000 words (all 1000 of them should not be said in polite company... Hehehe)

Davin

[tlgerdes]

There is something about the taste and smell of a habanero, best tasting chilli IMHO :thumbsup:

[graham.hobart]

Just went into Woolies and they had Habeneros but were sold out within a day! Must be this cold weather.
I have been messing with different chilli sauces - want to do a tasting day soon.
Anyone have any recommendations for bottled chilli sauces?:eyepop:

[graham.hobart]

Just had a gander at that chilli web site Alex- it's scary stuff. Maybe not for the faint hearted !
PGC- love the epithet "Wings Of Rage"! I would buy them any day with a name like that!

[pgc hunter]

They had 'em at Coles aswell, along with Cayennes and a whole bunch of other chillis they never used to sell. I was as happy as on a clear night! I'm going to buy a ton of them, dry them out and grind them into a powder for use on my wings of rage.

I'm thinking of actually getting into growing and perhaps bottling my own hot sauce and chilli powders.

Has anyone ever tried drizzling Tabasco sauce on Fried Chicken, particularly KFC hot n spicy? I did, and consequently I am on a mission to replicate KFC Hot n Spicy. Actually got pretty close.... just need to double the amount of spices and quadruple the chilli content

[alistairsam]

I love hot stuff and chillies too but I'm a novice compared to you guys.
Anyone tried a bit of chilli sauce with Doritos? I've been spreading the combo around work, pretty neat

Alistair

[multiweb]

Geez this stuff looks nasty. You guys have any sense of taste left?

[mental4astro]

Taste? What taste??? :shrug: :lol:

Just a word of warning to do with these beasties: Please don't give these ultra hot chillies to anyone who does not know what they are getting into, and certainly NEVER TO CHILDREN!

If you are handling these for the first time, they are safe to handle without gloves if the fruit is whole. If you cut these, wear gloves - while your fingers may not feel the heat, touch yourself anywhere with chilli-juice coated fingers, and you will be in a great deal of pain. This I know from personal experience!

I had worn gloves when cutting a whole lot of habaneros, but the gloves got a nic in them while cutting :eyepop: . I washed my hand 3 times with strong dishwashing detergent. I went to the little boys' room, and soon after I felt the heat of these habaneros on my member for five hours! Wasn't excruciating pain due to having washed my hands so much, but it was certainly very much there and not comfortable!!! :scared: :lol:

Another funny/horror story of mine: I make a wonderful chilli oil using my habanero chillies. I knew it was very potent, and only use it sparingly. BUT! the capsaicin oil that gives the chillies their intensity, is actually very volatile, and its effects are greatly heightened when heated. I dripped four drops of my habanero oil into the hot chicken soup we had for dinner that night. OMG!!! The spike of pain was so intense on my tongue that I felt a jolt of electricity surge through my tongue!!! I overloaded the capsaicin receptors in my tongue so much that they freaked and cut out!!! :scared::eyepop::doh: The jolt hurt too. But, I no longer felt the sting of the chillies and I just ate my soup as normal, :lol: . The fruity taste of the habaneros I could taste, just not the sting. The receptors calmed down shortly after and I can feel the sting of chillies.

[clive milne]

Has anyone come across 'Darwin Hot Sauce' before?

https://pbs.twimg.com/media/B5R3V2zCEAEQfVh.jpg:large

[GrahamL]

I still have an old local "thai hot" birdseye that the local currawongs used to theive then puke them up all round the neibourhood,,these chillis grew everywhere near a fence ,,never thought habs were even close to hot in comparison,, seems to still breed true but havn't partaken of the fruit for many years .

[Ric]

I've got Scorpions "Butch T" and Carolina Reapers growing in the greenhouse at the moment.

Number 1 & 2 on the worlds hottest list.

I can safely say the taste buds are gone but it's all about that Chilli high.

Cheers And a Very Chilli Christmas.

:) :rofl: :rofl: :thumbsup:

[wavelandscott]

I also enjoy a good chilli or two but you guys are hitting heat beyond my threshold...we try and grow a few but generally top out with habanero heat. I make a pretty nice sauce from them....and my wife is super making chilli soup...

With winter upon us in the Northlands it is nice to warm up

[pgc hunter]

Totally. What sort of chilli sauce are you using?

One thing I've been doing recently is getting those Hot n Spicy flavoured 2 minute noodles, sticking them in a small saucepan in boiling water and adding peas, a crapton of Cayenne powder and some soy sauce. Boil it until the peas turn soft. Turns out very nice and a good fix for my chilli cravings. Even my parents who don't believe in any of this "plastic" food love it.

Going to a piss up with my workmates soon and they specifically requested my nuclear chicken wings. Last time my boss had half a wing before he threw in the towel but my Sri Lankan friend smashed like 5 of them wanted more :D



You need to make chicken wings with those ingredients.

[Ric]

I had some Reaper paste and made that into a spicy plum sauce for the Weber baked ham yesterday.

It turned out quite nice by my standards. :evil:

[Ric]

Very true Alex

C-Reaper's have a capability to hospitalise small kiddies at nearly 1.5 million heat units.

They only grow a bit bigger than a 50 cent piece and definitely look like lollys to kids.

I have eaten a Reaper (about a third) just to say I've done it. It was an awesome experience but it won't be happening on a regular basis. :D

Cheers

[OzStarGazer]

It depends. Some chilli is a bit too much, but I do like "hot and spicy" food.

[Bassnut]

Blood Sugar Sex Magik is the best. By far.

[clive milne]

Incidentally. ..... did you guys read the label?

[rrussell1962]

I'm from the UK, where Vindaloo is the national dish, but you guys are an inspiration and probably view vindaloo as a snack food. I'm off to grow some chillies.

[Ric]

Yum, love a fresh Vindaloo.

With all fresh ingredients for the paste.

[GrahamL]

My 10 year old parent must of outcrossed with a tame variety i had in the garden as the offspring i picked tonight were very mild,,,bugger

[mental4astro]

Oh holy mother Mary... :scared2:

I've just had my first encounter with a Bhut Jolokia (Ghost chilli)...

Just a slither of the tip of one fruit I harvested from my home. What a hit of fire! I can only imagine what a larger piece will be like... :atom: :help3: :tasdevil:

Not just fire, but sweet, fruity capsicum flavour too that is the first thing you taste. Then, the heat starts, and keeps growing, and doesn't let up...

WOW!

[NTgazer]

There is a scorpion chilli oil we get from the local markets that is fabulous and you can countdown to the hit to within a second or two. We thought the guy was joking when we sampled it he's like lick it, now wait, it takes about 12-13 seconds to hit, and we counted down thinking its never coming then 12 seconds later, just like he said.... wallop! it erupts. Every time, its unbelievable. I have to separate my hot food enjoyment from chilli tasting as such though, if its a meal then I dont want it so hot I can't taste anything, but as a separate 'sport' of tasting thats a different matter! the head rush and adrenalin is unreal, sure it should be classed as a drug!

[Ric]

Hey Alex, welcome to that select club of us that have been game to try one of the super hots raw :eyepop: :welcome:

Not sure if we should be classed as Looney tuners or not though :P:rofl:





That would be the "Chilli High" that is often spoken of.

Cheers

[Wombat68]

I have always loved chilli's too, not ventured into any of the super hot ones yet....habanero's have been my limit to date.....have started growing a couple of bushes tho....normal chilli bush and one of the carolina reapers...wildfire chilli seems to be the place in WA that does them....can pick up some decent sized bushes from these people via bunnings so always keeping my eyes open in there to add another couple of bushes to the collection :)

[Ric]

MMMM Carolina Reapers, the ultimate at the moment. I've got 10 growing at the moment in the greenhouse.

Trevor, if you looking for a nice happy medium see if you can find some Aji Limon roughly translated to Lemon Drop, at around 7/10 they are a nice one to chop and sprinkle over a salad.

They also have a citrus taste to them followed by a mild heat.

Cheers

[Wombat68]

Yeah my Reaper isn't looking too good at the moment but it does seem to be growing alot of new growth right at the base of the stem which might account for the top looking a bit sparse.

The main bush is a Bhut Jolokia....looking good so far and looking forward to seeing how hot they can get :)

Not heard of Aji Limon before..will have to look out for them, thanks Ric

[Wombat68]

After the chilli's form on the plants how long would you leave them on there before using ?

[Ric]

Hi Trevor

Just wait until they are fully formed before picking. the size of the chilli is dependent on the type for example a Carolina Reaper will only grow to the size of a 50 cent piece or a tad larger.
It's best to do a google on the variety and see what size to expect.

Most chillies will go from green through to red in around 10 to 21 days but some will take a bit longer. Also the longer on the plant the hotter they will become.

If your after seeds for next season then pick your best chilli or two and leave them until they drop, that way you will guarantee yourself the best possible seeds.

Hope this helps.

[yoda776]

Interesting point about the seeds. Will give that a go. It is always good to be able to create new plants without having to buy them again!

[Wombat68]

Thanks Ric, that helps alot....I can feel the urge to 'test' some out this weekend :)

My main bush is a Bhut Jolokia....all the chillies on it are green, some have been there for a while and show no sign of turning red at all.....are the Bhut Jolokia primarily red or do they stay green also ?

Hoping to grow a few more bushes when I am comfortable with taking care of the couple that I have now.

[mental4astro]

Dinner is served...

The last week's harvest... yummmm..... :atom::wink2::cool:

Bhut Jolokias (wrinkly ones) and red & orange Habaneros. It's a gonna hurt ;)

[Suzy]

Oh my goodness, why, why, oh why (!) do this to yourselves! :eyepop:

You know eventually, you will numb your taste senses for heat and will be constantly chasing hotter things. Like my mother.... I grew up with her eating a chilli with marmalade on toast for breakfast :eyepop:. Fast forward 20 years and I refused to eat her curries until she mellowed them down.

Sab- I was thinking of you when I saw this thread :lol:.

In Sri-Lanka, when we swore (I didn't but my two brothers sure did), we got chilli rubbed inside our mouths as punishment :violin: . It was a general kind of punishment over there :help::lol:.

Davin, you're a chilli legend!

[big_dav_2001]

I just recently competed in my second Chilli Challenge at Windsor to raise money for Soldier On, which provides mental health resources for young returned veterans... A great cause, and well worth the pain to help these guys out.

I somehow made it into the final round.

First round was a pair of Birdseye Chillis (piece of cake).

Second round was a white habanero and a "Ghost on steroids" (they hurt, and hurt a lot, but I got through it, and despite the heat, the white Hab tasted amazing)...

Final round was a Trinidad Scorpion Butch-T, and a Carolina Reaper, only to be eaten after taking a shot of Marcel's (the proprietor of The Chilli Factory) special Reaper infused Vodka...

Well, I got the shot down, I was in all sorts of pain within seconds, got the Butch-T down before the hiccups started, took one bite of the reaper and buckled completely...

Those things are unbelievable, I couldn't focus on anything but the heat, for a while, it was a struggle to even talk... Lol I managed to hold onto what I'd eaten, but it was a close call...

Ended up coming 5th overall, and went home with a Reaper seedling as well as an armful of chilli products, so stand by for more pain reports... Lol

I'll post some more photos, but can only post one pic per reply from my phone, so apologies for the multiple replies

[big_dav_2001]

Reaper Vodka... Better known as a bottle full of searing hell... Lol

[big_dav_2001]

The final four... I'd just bowed out at this point, and was currently outside drowning myself with milk... Lol

[big_dav_2001]

Marcel from The Chilli Factory (right) with the next recipient of a shot of his firewater... This stuff was all kinds of wrong...

For those interested, Marcel will be manning a stand at the Sydney Royal Easter Show, looking for his latest victims... (I'm not affiliated with The Chilli Factory in any way, I just love their products)...

[Suzy]

Davin, you're a good man - doing all this for such a wonderful cause!
Congratulations on your 5th place, you're a true chilli legend. And thanks for the updates of the night :).

Now, give your poor mouth & body a chilli break! :face:
Utter craziness in my book, but at least you're doing it for a good cause. Find another cause that's not so painful next time :P:lol:.

[Ric]

:prey2: Way to go Davin.

It's never as easy as it seems.
I've had a whole Reaper once about the size of a 50 cent piece

Hard to describe pleasure and pain at the same time. :confused2: :D but the chilli high literally blows the top of skull off. :eyepop:

[Wombat68]

Advice needed pls :)
I have my first batch of Bhut Jolokia's almost ready to go.
Want to do a curry with them in for about 4 people.
Would a whole one be too much ?

Well done Davin......sounds like a very worthy cause...and that vodka looks good :)

[mental4astro]

Davin - you da man! :thumbsup:

Trevor, do you and your friends have experience with these type of chillies? That's what's more important. These are not birdseye chillies. These ones, the heat creeps up, and builds and builds and does not let up for a long, long time.

And if you haven't cooked with them before either, be very careful! Frying these will bowl you over they are so potent - I cleared the house the first time I did!

With chillies, the best thing I can say is: chillies are like salt - you can always add more if you need to, but you can't take it out once it's in. So start with a small bit first. You can chop the rest and leave it for you and your guests to add more if they want. Don't chop them without wearing gloves!

I enjoy the rush these things give me, but I don't fool around with them. They can really hurt the unsuspecting person.

[big_dav_2001]

Thanks guys...

I'd be very careful using Bhut's for cooking, as Alex said, the heat really shouldn't be underestimated, they can easily overpower and render a dish useless and leave your guests not only hungry, but in pain for those who unwittingly tried it...

To put it into perspective, another variety of chilli's is known as '7-pot', for its ability to heat 7 pots of stew from one chilli, Bhut's are almost twice as hot as 7-pots...

I've found, the best way to use Bhut's is to blend them into a paste, then use that very sparingly, in very small amounts at a time, tasting as you add until you get to the desired heat... Store the paste in sterilized jars and it keeps for ages...

Stating the obvious, but be very careful not to touch your face (or genetals) while handling these.. The first time I cut one up, the fumes made my nose run, which I wiped without thinking, then spent the next hour in a world of hurt (I even tried snorting milk up my nose at one point... Lol)

I've also made my famous, top secret "Bhut Hurt" sauce from them, loads of flavour and a heap of heat...

Cheers
Dav

[Wombat68]

Thanks for the advice guys, think I will probably try blending them into a paste....like you say its easier to add if its not enough heat there in the first place.....and yes it will also be our first experience of the Bhut Jolokia....only gone up to Habanero's before this :)

Davin, do you add anything else to them to make that paste ? Or is it just chillies run through a blender ?

[Ric]

Hi Trevor

Wise words indeed from Alex & Davin. :thumbsup:

The other night I made a "Spag bol" and used a Reaper the size of my little finger-nail, bloody brilliant but with the kick of a mule. ;)

On the weekend I made a Tomato & Scorpion sauce using 3kg of "Golden Peach" tomatoes to create the sauce with another Kg of "Grannys Throwing: tomatoes to create a rich red colour and bulk it up.

To that I added 6 full size red Scorpions, garlic and Pimento's which had been cooked on the BBQ grill to give it a smokey flavour. I cooked it all for 2 hours to reduce and then blended it all to a silky smooth texture.

Result: perfection but not for the faint of heart. :evil2:

Also Trevor have a look at the Scoville chart I've attached, It's not the be all and end all of these charts but it will give you an idea of their heat.

Cheers

[Wombat68]

Does this seem like a reasonable sauce to make from your Bhut Jolokia's

Ingredients
6 ghost chillies
1 small red bell pepper, diced
1 28-ounce can whole tomatoes, pureed
½ medium onion, diced
2 garlic cloves, cut in half
2 tablespoons cider vinegar
1 tablespoon organic sugar

Directions
Wearing gloves, remove stems and seeds from ghost chiles.
Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft.
Place in a blender and blend until smooth.
Store in a glass jar or plastic container.

[big_dav_2001]

I usually add just a dash of white vinegar... Not a lot though, just needs enough to loosen the mix. It doesn't overpower the Chilli flavour at all, and it also helps to preserve the paste if you plan on storing it.

Of course there's also plenty of Ghost Chilli sauce recipes available on the net too

Davin

[big_dav_2001]

That seems pretty simillar to most of the Ghost Chilli sauces recipes I've seen...

[Wombat68]

Yep have seen a few....keeping it to a minimum seems better tho.
Seen a nice one on pepperjoe.com too which looks good......first time round for me so time to experiment a bit :)

[AndrewJ]

Anyone who is growing these should get a contract to sell em to coles.
Just saw they now have a prepack range including Cal Reaper and Ghost.
2 chillies per blister pack, and only $450 per kg:eyepop:

Andrew

[Ric]

$450 a kilo, that a laugh and only 2 chillies, I can buy Truffles for cheaper than that.

On the other hand this years crop of Reapers, Scorpions and Ghost's could have made me a few grand by that scale. :lol: