Scotch bonnet peppers.

[Chris Hobson]

I quite like spicy food. My favourite curry is Rogan Josh which is only moderately hot. I also like those Mexican food kits which are generally only mildly spicy. I have discovered that I can grow peppers in my greenhouse using seeds that I have taken from peppers that I have bought to cook with. I've previously bought jalapeno peppers and grown plants from the seeds. I like to slice them and have them on pizza. Unfortunately Asda didn't have the peppers that I wanted but they did have some hot peppers called scotch bonnet, so I bought those instead. So I cut one open to scrape out the seeds and, in my infinite wisdom, decided to put a minute piece of pepper on my tongue. To say that this was a terrible idea would be something of an understatement. I relieved the agonising pain by drinking milk and Actimel yogurt. The rest of the peppers went into the compost bin. I have now have had second thoughts about growing some, I can possibly give them away to mad people.

 

[helli]

The seeds (and the white flesh they are attached to) are the hottest part of a chilli.
If you scrap out the seeds, the coloured flesh is usually more bearable.
That said, Scotch Bonnets are high on the scoville scale.

 

[Leadinglights]

I quite like spicy food. My favourite curry is Rogan Josh which is only moderately hot. I also like those Mexican food kits which are generally only mildly spicy. I have discovered that I can grow peppers in my greenhouse using seeds that I have taken from peppers that I have bought to cook with. I've previously bought jalapeno peppers and grown plants from the seeds. I like to slice them and have them on pizza. Unfortunately Asda didn't have the peppers that I wanted but they did have some hot peppers called scotch bonnet, so I bought those instead. So I cut one open to scrape out the seeds and, in my infinite wisdom, decided to put a minute piece of pepper on my tongue. To say that this was a terrible idea would be something of an understatement. I relieved the agonising pain by drinking milk and Actimel yogurt. The rest of the peppers went into the compost bin. I have now have had second thoughts about growing some, I can possibly give them away to mad people.

I grow a variety of peppers and chillis and one year grew some which were to me incredibly hot but I thought maybe we were just being wussish. So I gave some to someone at work who I knew made spicy food and she used them in a curry and her husband commented that it felt like he had been shot in the arse when they came out the other end (TMI).
I also dried some in my fruit drier and everything after that was hot for ages.
Naga chillis used to be the hottest but now there is the Carolina Reaper 2.2million Scoville units.

 

[Deleted member 21371]

Scotch bonnet
Naga
Ghost pepper
Trinidad scorpion.
All favourites of mine, and I managed to grow them successfully last year, plus some more tamer ones.

 

[Dave Harbud]

I used to seed and chop a scotch bonnet for a large pot of stew and still found it extremely hot. I found a discussion about scotch bonnets and some people from Jamaica and Ghana said that you don't chop the chilli - you put it in whole and remove it before serving. This is still quite hot but more flavoursome. They said it's the favourite chilli for West African cookery.