On 18 Dec 2003 08:32:18 GMT, (Nick Maclaren) wrote:


In article ,
Jaques d'Alltrades writes:
|
| One chilli in a casserole for four is *QUITE* enough, and that's how
| much Scotch Bonnet I use.

Hmm. Interesting. That is certainly not the same variety as is
sold as Jalapeno, either here or in the southern USA.

Scotch Bonnet or habanero is a completely different critter than
jalapeno. Habanero is a small, (1-1.5") sort of apple-shaped (or
something like a mini-bell or sweet) pepper that ripens quickly from
green through yellow and orange stages. It is usually sold in US
markets in the orange phase. It is, if not the hottest, one of the
most potent chiles in the world. A jalapeno is a 2-3" smooth, tapered
green chile that ripens to a deep red. It is moderate on the Scoville
scale of 'hotness' (amount of capsaicin). There are many
semi-consistent versions of relative chile potency available with a
search on "Scoville scale".