Bird chileschile types
Posted 26 March 2012 - 12:13 PM
Posted 26 March 2012 - 12:29 PM
The hottest chilis in the world are habanero or scotch bonnets not bird chiles .
The heat index on habaneros is 10, the jalapeño´s 5.5
If you can find chiles machos the heat index is 9 but I have not seen them up here only in Yucatan and Oaxaca
serranos are 7
The Thai bird chiles are rated 7 / 8
Posted 26 March 2012 - 12:36 PM
Posted 26 March 2012 - 01:35 PM
Posted 26 March 2012 - 04:09 PM
Here's an interesting quote from Wiki:
In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce. Since then, the Infinity chilli, Naga Viper pepper, Trinidad Scorpion Butch T pepper and Trinidad Moruga Scorpion have surpassed the Bhut Jolokia's Scoville rating.
855,000–1,463,700 Scovilles: Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper. 100,000–350,000 Scovilles: Habanero chili, Scotch bonnet pepper,
Posted 26 March 2012 - 04:25 PM
The first time I hd some years ago in Yucatan I took the seeds out to grow some back home, I ended up with blisters on my fingers so I will stick with that mild variety...
I love to read that one of them is used to repel elephants......
Posted 26 March 2012 - 04:49 PM
Posted 26 March 2012 - 06:21 PM
Greetings from Bangkok, Thailand, the land of good food! It's so good that I've gained weigh, which I didn't need, since I've been here a little over a week. The food in Singapore was good too. I'm looking forward to Chengdu, pandas and good Sichuan food!
Posted 26 March 2012 - 11:00 PM
Posted 27 March 2012 - 04:45 AM
Posted 06 April 2012 - 12:33 AM
Posted 24 April 2012 - 09:28 PM
Posted 25 April 2012 - 02:26 AM
After I left Thailand, I went to Chengdu in Sichuan province, China. I was actually disappointed in the food somewhat. It's not as hot as I've had elsewhere. I did bring back some dried Sichuan chiles and a jar of traditional Sichuan chile sauce, which was quite salty, but not all that hot and has a coarse texture. I also got some small dried red chiles in a grocery store in the silk and pearl market in Beijing. I haven't tried them yet. The Sichuan chiles are pretty hot; I find them to be hotter if I cut them up into smaller pieces (the Chinese tend to leave them whole).
I think the way they do the chiles here (fry them, then pure them in a blender) makes for a hotter sauce than just using the whole chiles. You can call it fusion cuisine - make a Chinese dish with the Mexican method of using the chiles and adding a few whole ones for appearance.
Posted 25 April 2012 - 09:56 AM
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