How Hot?
 

I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Is the "scoville" unit scale not working for you? I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

Thomas


"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Is the "scoville" unit scale not working for you? I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

Thomas


"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Is the "scoville" unit scale not working for you? I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

Thomas


"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

for what it's worth...

"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

for what it's worth...

"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Penelope Periwinkle wrote:
I enjoy growing peppers, and I have varieties of all heat levels. and
as anyone who has ever grown peppers knows, there is no such thing as
a pepper shortage this time of year, all the plants are pumping out
peppers! For me, part of the enjoyment of growing anything is being
able to share.

So, here's the problem, I have found that "hot" is a relative term. I
brought in some peppers to one of my co-workers who insisted he liked
hot peppers. "These are really, really hot, now," I warned him; but
he assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he was back in here
complaining about my devil peppers. I didn't have the heart to tell
him those weren't even close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso" scale.
Almost everyone has had Old El Paso salsa at some time or another, so
I ask them what level - mild, medium, or hot- of Old El Paso salsa
would they eat, or would they consider Old El Paso far too wimpy.Yes,
I know there are far better salsas out there, both homemade and
commercial, but Old El Paso seems to be so ubiquitious, it's a handy
reference. It has narrowed things down a lot, but there are still a
few who are convinced they like much hotter peppers than they really
do.

And then there are those annoying people who think that liking hot
peppers somehow makes them kewl. I will confess to making pepper
poppers out of Devil's Tongue peppers to take to parties just to
watch that sort start making all kind of excuses about why they can't
have anything hot tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope


What are Devil's Tongue peppers? I've seen you mention them several times.

Thanks, regards,
Bob

Penelope Periwinkle wrote:
I enjoy growing peppers, and I have varieties of all heat levels. and
as anyone who has ever grown peppers knows, there is no such thing as
a pepper shortage this time of year, all the plants are pumping out
peppers! For me, part of the enjoyment of growing anything is being
able to share.

So, here's the problem, I have found that "hot" is a relative term. I
brought in some peppers to one of my co-workers who insisted he liked
hot peppers. "These are really, really hot, now," I warned him; but
he assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he was back in here
complaining about my devil peppers. I didn't have the heart to tell
him those weren't even close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso" scale.
Almost everyone has had Old El Paso salsa at some time or another, so
I ask them what level - mild, medium, or hot- of Old El Paso salsa
would they eat, or would they consider Old El Paso far too wimpy.Yes,
I know there are far better salsas out there, both homemade and
commercial, but Old El Paso seems to be so ubiquitious, it's a handy
reference. It has narrowed things down a lot, but there are still a
few who are convinced they like much hotter peppers than they really
do.

And then there are those annoying people who think that liking hot
peppers somehow makes them kewl. I will confess to making pepper
poppers out of Devil's Tongue peppers to take to parties just to
watch that sort start making all kind of excuses about why they can't
have anything hot tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope


What are Devil's Tongue peppers? I've seen you mention them several times.

Thanks, regards,
Bob

On Tue, 19 Oct 2004 20:49:36 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

Is the "scoville" unit scale not working for you?

Uh, no.

What do you think those numbers mean to someone who's
never seen the scale and barely knows the difference in a
bell pepper and a cayenne? The idea is to get a feeling for what
*they* define as hot or mild so I am better able to give them
peppers that they'll enjoy. The problem is a matter of
translation, not of lacking information about the peppers.


I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.


Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 20:49:36 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

Is the "scoville" unit scale not working for you?

Uh, no.

What do you think those numbers mean to someone who's
never seen the scale and barely knows the difference in a
bell pepper and a cayenne? The idea is to get a feeling for what
*they* define as hot or mild so I am better able to give them
peppers that they'll enjoy. The problem is a matter of
translation, not of lacking information about the peppers.


I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.


Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro? Anyone can grow nondescript peppers and say they are
"hot" or not.....
I encourage you to go with an established set of standards. Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and then
say, well "all my rowdy friends say these here peppers are "reasonably hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"
Just because your peppers aren't on the list means nothing.
Thomas
"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 20:49:36 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

Is the "scoville" unit scale not working for you?

Uh, no.

What do you think those numbers mean to someone who's
never seen the scale and barely knows the difference in a
bell pepper and a cayenne? The idea is to get a feeling for what
*they* define as hot or mild so I am better able to give them
peppers that they'll enjoy. The problem is a matter of
translation, not of lacking information about the peppers.


I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.


Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

hmmm..
are you not familiar with the habanero pepper? I will be honored to define
this pepper. Please give me a day or two to extract my reference book from
storage (we're moving) and I will happily enlighten you.
Thomas
"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero,
some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

hmmm..
are you not familiar with the habanero pepper? I will be honored to define
this pepper. Please give me a day or two to extract my reference book from
storage (we're moving) and I will happily enlighten you.
Thomas
"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero,
some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 21:19:21 -0500, zxcvbob
wrote:

What are Devil's Tongue peppers? I've seen you mention them several times.

They're a yellow habanero-type pepper, _C chinense_, and right
up there with the hottest of the hot peppers. I think Reimers seeds
and Dave DeWitt's company both claimed to have tested some and
had them come out hotter than Red Savinas last year. You can
go to www.chiliplants.com, click on "Chile Chart" and scroll
down and click on "Devil's Tongue" is you want to see a picture.

Once they're that insanely hot, I don't see what difference a few
Scovilles one way or the othe; but then I'm a pepper geek, not a
chilihead. The brother of one of my co-workers *is* a chilihead, and
he says they taste hotter than Red Savina's and Chocolate habs. I
think they impart a nice flavor to the hot pepper oils and vinagars I
make, but I'm not about to munch one!


Penelope

On Tue, 19 Oct 2004 21:19:21 -0500, zxcvbob
wrote:

What are Devil's Tongue peppers? I've seen you mention them several times.

They're a yellow habanero-type pepper, _C chinense_, and right
up there with the hottest of the hot peppers. I think Reimers seeds
and Dave DeWitt's company both claimed to have tested some and
had them come out hotter than Red Savinas last year. You can
go to www.chiliplants.com, click on "Chile Chart" and scroll
down and click on "Devil's Tongue" is you want to see a picture.

Once they're that insanely hot, I don't see what difference a few
Scovilles one way or the othe; but then I'm a pepper geek, not a
chilihead. The brother of one of my co-workers *is* a chilihead, and
he says they taste hotter than Red Savina's and Chocolate habs. I
think they impart a nice flavor to the hot pepper oils and vinagars I
make, but I'm not about to munch one!


Penelope

Yuck yuck...

I use the Bidet scale... it does not matter how much the mouth gets burned,
it is the other end that matters. Habs digest, cayennes and Japs do not.

I do like your scale though. I figure more people would understand a scale
with 3 numbers rather than one with 300,000... And more people have eaten
El P salsa than have heard of Scoville. And as we all know, that scale is
based on how much of another substance it takes to counteract the heat...

John!

"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Yuck yuck...

I use the Bidet scale... it does not matter how much the mouth gets burned,
it is the other end that matters. Habs digest, cayennes and Japs do not.

I do like your scale though. I figure more people would understand a scale
with 3 numbers rather than one with 300,000... And more people have eaten
El P salsa than have heard of Scoville. And as we all know, that scale is
based on how much of another substance it takes to counteract the heat...

John!

"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Penelope Periwinkle wrote:
On Tue, 19 Oct 2004 21:19:21 -0500, zxcvbob
wrote:


What are Devil's Tongue peppers? I've seen you mention them several times.


They're a yellow habanero-type pepper, _C chinense_, and right
up there with the hottest of the hot peppers. I think Reimers seeds
and Dave DeWitt's company both claimed to have tested some and
had them come out hotter than Red Savinas last year. You can
go to www.chiliplants.com, click on "Chile Chart" and scroll
down and click on "Devil's Tongue" is you want to see a picture.

Once they're that insanely hot, I don't see what difference a few
Scovilles one way or the othe; but then I'm a pepper geek, not a
chilihead. The brother of one of my co-workers *is* a chilihead, and
he says they taste hotter than Red Savina's and Chocolate habs. I
think they impart a nice flavor to the hot pepper oils and vinagars I
make, but I'm not about to munch one!


Penelope


Thanks. That sounds a lot like "fatalii", which I like and is supposed
to grow well up here but I haven't had any luck with them. I wouldn't
believe everything I read at Reimers. I bought some of their Indian
PC-1 peppers a few years ago and they weren't all that special, just hyped.

My interesting pepper this year was "dundicut", scavanged from some
dried peppers I bought at an Indian market. I got very poor germination
and a weak start with those pepper seeds, but I have fresh seeds now for
next year. The peppers have a good flavor, are quite hot but not much
more so than a good jalapeno, and they are *very* seedy so I mostly ate
them green while the seeds were still soft. They look about like red
and green gumdrops. :-)

Bob

Penelope Periwinkle wrote:
On Tue, 19 Oct 2004 21:19:21 -0500, zxcvbob
wrote:


What are Devil's Tongue peppers? I've seen you mention them several times.


They're a yellow habanero-type pepper, _C chinense_, and right
up there with the hottest of the hot peppers. I think Reimers seeds
and Dave DeWitt's company both claimed to have tested some and
had them come out hotter than Red Savinas last year. You can
go to www.chiliplants.com, click on "Chile Chart" and scroll
down and click on "Devil's Tongue" is you want to see a picture.

Once they're that insanely hot, I don't see what difference a few
Scovilles one way or the othe; but then I'm a pepper geek, not a
chilihead. The brother of one of my co-workers *is* a chilihead, and
he says they taste hotter than Red Savina's and Chocolate habs. I
think they impart a nice flavor to the hot pepper oils and vinagars I
make, but I'm not about to munch one!


Penelope


Thanks. That sounds a lot like "fatalii", which I like and is supposed
to grow well up here but I haven't had any luck with them. I wouldn't
believe everything I read at Reimers. I bought some of their Indian
PC-1 peppers a few years ago and they weren't all that special, just hyped.

My interesting pepper this year was "dundicut", scavanged from some
dried peppers I bought at an Indian market. I got very poor germination
and a weak start with those pepper seeds, but I have fresh seeds now for
next year. The peppers have a good flavor, are quite hot but not much
more so than a good jalapeno, and they are *very* seedy so I mostly ate
them green while the seeds were still soft. They look about like red
and green gumdrops. :-)

Bob

On Tue, 19 Oct 2004 23:07:35 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

I wrote:
For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro?

Oh hon, I'm a pepper geek. It's pathetic; I'll natter away for hours
about everything from the growing of peppers to what to do with the
harvest. I'll merrily argue the relative merits of _C chinense_ vs _C
baccatuum_ until people's eyes glaze over and they desperately flag
down Ronald, their Trekie friend to escape the onslaught of pepper
trivia.


Anyone can grow nondescript peppers and say they are
"hot" or not.....

Exactly, which why I need a reference point for friends who
don't know a Scoville from a hole in the ground, but who would
like to have some peppers they can enjoy.


I encourage you to go with an established set of standards.

Why? Even when I talk to other pepper geeks and chiliheads, we
don't talk Scovilles. I'll be gushing about how wonderful the
Pimento De Chiero pepper is, and they'll ask me if it's hotter
than a jalapeno, and I'll say it's more like a cayenne. They
don't say "is it between 2500 and 5000 Scovilles?" and I
don't answer "More like 30,000 Scovilles."

And then there's the problem of different peppers having the
same or similar names. I've seen two versions of the Pimento
De Chiero, both known as a scent pepper, but one spelled "ie"
and the other spelled "ei" The one I'm growing (ie) has a small,
smooth yellow pod, while the other (ei) appears to have a larger, more
habanero-type pod. So, having a handle on the heat of the actual
peppers in my backyard does me more good than referring to a very
general, non-specific chart that may or may not have the pepper I'm
growing.

ObAside: Of course, being a pepper geek, I'm going to have to track
down the "ei" one and grow it to compare to the "ie" one so I can
drone on endlessly about which is likely the true scent pepper.

Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and then
say, well "all my rowdy friends say these here peppers are "reasonably hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"

Yes! And so, if you want to be able to give "bubba" a pepper he'll
find hot, you need to know what he considers hot, not how many
Scoville units are in that particular pepper.

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


Penelope

On Tue, 19 Oct 2004 23:07:35 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

I wrote:
For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro?

Oh hon, I'm a pepper geek. It's pathetic; I'll natter away for hours
about everything from the growing of peppers to what to do with the
harvest. I'll merrily argue the relative merits of _C chinense_ vs _C
baccatuum_ until people's eyes glaze over and they desperately flag
down Ronald, their Trekie friend to escape the onslaught of pepper
trivia.


Anyone can grow nondescript peppers and say they are
"hot" or not.....

Exactly, which why I need a reference point for friends who
don't know a Scoville from a hole in the ground, but who would
like to have some peppers they can enjoy.


I encourage you to go with an established set of standards.

Why? Even when I talk to other pepper geeks and chiliheads, we
don't talk Scovilles. I'll be gushing about how wonderful the
Pimento De Chiero pepper is, and they'll ask me if it's hotter
than a jalapeno, and I'll say it's more like a cayenne. They
don't say "is it between 2500 and 5000 Scovilles?" and I
don't answer "More like 30,000 Scovilles."

And then there's the problem of different peppers having the
same or similar names. I've seen two versions of the Pimento
De Chiero, both known as a scent pepper, but one spelled "ie"
and the other spelled "ei" The one I'm growing (ie) has a small,
smooth yellow pod, while the other (ei) appears to have a larger, more
habanero-type pod. So, having a handle on the heat of the actual
peppers in my backyard does me more good than referring to a very
general, non-specific chart that may or may not have the pepper I'm
growing.

ObAside: Of course, being a pepper geek, I'm going to have to track
down the "ei" one and grow it to compare to the "ie" one so I can
drone on endlessly about which is likely the true scent pepper.

Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and then
say, well "all my rowdy friends say these here peppers are "reasonably hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"

Yes! And so, if you want to be able to give "bubba" a pepper he'll
find hot, you need to know what he considers hot, not how many
Scoville units are in that particular pepper.

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


Penelope

On Wed, 20 Oct 2004 10:20:05 -0400, "GA Pinhead"
wrote:

Yuck yuck...

I use the Bidet scale... it does not matter how much the mouth gets burned,
it is the other end that matters.

Bidet scale, I like that! That's such a delicate way to word something
that's anything butt delicate!

Habs digest, cayennes and Japs do not.

There are a lot of ways I sort my peppers, butt that's not
one I used. Do you really find habs more digestible or are you pulling
my leg?


Penelope, or the toilet paper...

On Wed, 20 Oct 2004 10:20:05 -0400, "GA Pinhead"
wrote:

Yuck yuck...

I use the Bidet scale... it does not matter how much the mouth gets burned,
it is the other end that matters.

Bidet scale, I like that! That's such a delicate way to word something
that's anything butt delicate!

Habs digest, cayennes and Japs do not.

There are a lot of ways I sort my peppers, butt that's not
one I used. Do you really find habs more digestible or are you pulling
my leg?


Penelope, or the toilet paper...

Yes! And so, if you want to be able to give "bubba" a pepper he'll
find hot, you need to know what he considers hot, not how many
Scoville units are in that particular pepper.


An added variable which makes the scoville unit rather less definite anyway is that different varieties are hotter or less hot depending on how they are grown. Simply assuming that a habanero will be rated as 3 zillion on a standard scale makes too many assumptions. I was happily munching on some relatively mild chillis the other day ( grown by myself ) and suddenly came across one that hurt. If all your friends do tests each time they eat a pepper so that they know exactly how many units on the scale suits them, and if you then test your peppers as well, bingo, otherwise the Old El Paso method is probably more 'real world' useful.

I was going to use it's actual name, the s&*% fire scale... but we are in
mixed company!

yes, the chinesis peppers do not burn twice, perhaps not every one but all
my pepper eating friends would rather eat habs than cayenne or japs. Japs
only seem worse I guess because I eat more at a time.

John!

"Penelope Periwinkle" wrote in message
...
On Wed, 20 Oct 2004 10:20:05 -0400, "GA Pinhead"
wrote:

Yuck yuck...

I use the Bidet scale... it does not matter how much the mouth gets
burned,
it is the other end that matters.

Bidet scale, I like that! That's such a delicate way to word something
that's anything butt delicate!

Habs digest, cayennes and Japs do not.

There are a lot of ways I sort my peppers, butt that's not
one I used. Do you really find habs more digestible or are you pulling
my leg?


Penelope, or the toilet paper...

I was going to use it's actual name, the s&*% fire scale... but we are in
mixed company!

yes, the chinesis peppers do not burn twice, perhaps not every one but all
my pepper eating friends would rather eat habs than cayenne or japs. Japs
only seem worse I guess because I eat more at a time.

John!

"Penelope Periwinkle" wrote in message
...
On Wed, 20 Oct 2004 10:20:05 -0400, "GA Pinhead"
wrote:

Yuck yuck...

I use the Bidet scale... it does not matter how much the mouth gets
burned,
it is the other end that matters.

Bidet scale, I like that! That's such a delicate way to word something
that's anything butt delicate!

Habs digest, cayennes and Japs do not.

There are a lot of ways I sort my peppers, butt that's not
one I used. Do you really find habs more digestible or are you pulling
my leg?


Penelope, or the toilet paper...

"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 23:07:35 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

I wrote:
For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to
you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro?

Oh hon, I'm a pepper geek. It's pathetic; I'll natter away for hours
about everything from the growing of peppers to what to do with the
harvest. I'll merrily argue the relative merits of _C chinense_ vs _C
baccatuum_ until people's eyes glaze over and they desperately flag
down Ronald, their Trekie friend to escape the onslaught of pepper
trivia.


Anyone can grow nondescript peppers and say they are
"hot" or not.....

Exactly, which why I need a reference point for friends who
don't know a Scoville from a hole in the ground, but who would
like to have some peppers they can enjoy.


I encourage you to go with an established set of standards.

Why? Even when I talk to other pepper geeks and chiliheads, we
don't talk Scovilles. I'll be gushing about how wonderful the
Pimento De Chiero pepper is, and they'll ask me if it's hotter
than a jalapeno, and I'll say it's more like a cayenne. They
don't say "is it between 2500 and 5000 Scovilles?" and I
don't answer "More like 30,000 Scovilles."

And then there's the problem of different peppers having the
same or similar names. I've seen two versions of the Pimento
De Chiero, both known as a scent pepper, but one spelled "ie"
and the other spelled "ei" The one I'm growing (ie) has a small,
smooth yellow pod, while the other (ei) appears to have a larger, more
habanero-type pod. So, having a handle on the heat of the actual
peppers in my backyard does me more good than referring to a very
general, non-specific chart that may or may not have the pepper I'm
growing.

ObAside: Of course, being a pepper geek, I'm going to have to track
down the "ei" one and grow it to compare to the "ie" one so I can
drone on endlessly about which is likely the true scent pepper.

Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and
then
say, well "all my rowdy friends say these here peppers are "reasonably
hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"

Yes! And so, if you want to be able to give "bubba" a pepper he'll
find hot, you need to know what he considers hot, not how many
Scoville units are in that particular pepper.

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


Penelope


That was impressively diplomatic...
PENELOPE FOR PRESIDENT ! ! !

"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 23:07:35 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

I wrote:
For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to
you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro?

Oh hon, I'm a pepper geek. It's pathetic; I'll natter away for hours
about everything from the growing of peppers to what to do with the
harvest. I'll merrily argue the relative merits of _C chinense_ vs _C
baccatuum_ until people's eyes glaze over and they desperately flag
down Ronald, their Trekie friend to escape the onslaught of pepper
trivia.


Anyone can grow nondescript peppers and say they are
"hot" or not.....

Exactly, which why I need a reference point for friends who
don't know a Scoville from a hole in the ground, but who would
like to have some peppers they can enjoy.


I encourage you to go with an established set of standards.

Why? Even when I talk to other pepper geeks and chiliheads, we
don't talk Scovilles. I'll be gushing about how wonderful the
Pimento De Chiero pepper is, and they'll ask me if it's hotter
than a jalapeno, and I'll say it's more like a cayenne. They
don't say "is it between 2500 and 5000 Scovilles?" and I
don't answer "More like 30,000 Scovilles."

And then there's the problem of different peppers having the
same or similar names. I've seen two versions of the Pimento
De Chiero, both known as a scent pepper, but one spelled "ie"
and the other spelled "ei" The one I'm growing (ie) has a small,
smooth yellow pod, while the other (ei) appears to have a larger, more
habanero-type pod. So, having a handle on the heat of the actual
peppers in my backyard does me more good than referring to a very
general, non-specific chart that may or may not have the pepper I'm
growing.

ObAside: Of course, being a pepper geek, I'm going to have to track
down the "ei" one and grow it to compare to the "ie" one so I can
drone on endlessly about which is likely the true scent pepper.

Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and
then
say, well "all my rowdy friends say these here peppers are "reasonably
hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"

Yes! And so, if you want to be able to give "bubba" a pepper he'll
find hot, you need to know what he considers hot, not how many
Scoville units are in that particular pepper.

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


Penelope


That was impressively diplomatic...
PENELOPE FOR PRESIDENT ! ! !

"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 23:07:35 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

I wrote:
For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to
you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro?

Oh hon, I'm a pepper geek. It's pathetic; I'll natter away for hours
about everything from the growing of peppers to what to do with the
harvest. I'll merrily argue the relative merits of _C chinense_ vs _C
baccatuum_ until people's eyes glaze over and they desperately flag
down Ronald, their Trekie friend to escape the onslaught of pepper
trivia.


Anyone can grow nondescript peppers and say they are
"hot" or not.....

Exactly, which why I need a reference point for friends who
don't know a Scoville from a hole in the ground, but who would
like to have some peppers they can enjoy.


I encourage you to go with an established set of standards.

Why? Even when I talk to other pepper geeks and chiliheads, we
don't talk Scovilles. I'll be gushing about how wonderful the
Pimento De Chiero pepper is, and they'll ask me if it's hotter
than a jalapeno, and I'll say it's more like a cayenne. They
don't say "is it between 2500 and 5000 Scovilles?" and I
don't answer "More like 30,000 Scovilles."

And then there's the problem of different peppers having the
same or similar names. I've seen two versions of the Pimento
De Chiero, both known as a scent pepper, but one spelled "ie"
and the other spelled "ei" The one I'm growing (ie) has a small,
smooth yellow pod, while the other (ei) appears to have a larger, more
habanero-type pod. So, having a handle on the heat of the actual
peppers in my backyard does me more good than referring to a very
general, non-specific chart that may or may not have the pepper I'm
growing.

ObAside: Of course, being a pepper geek, I'm going to have to track
down the "ei" one and grow it to compare to the "ie" one so I can
drone on endlessly about which is likely the true scent pepper.

Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and
then
say, well "all my rowdy friends say these here peppers are "reasonably
hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"

Yes! And so, if you want to be able to give "bubba" a pepper he'll
find hot, you need to know what he considers hot, not how many
Scoville units are in that particular pepper.

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


Penelope


That was impressively diplomatic...
PENELOPE FOR PRESIDENT ! ! !

"GA Pinhead" wrote in message
...
I was going to use it's actual name, the s&*% fire scale... but we are in
mixed company!

yes, the chinesis peppers do not burn twice, perhaps not every one but all
my pepper eating friends would rather eat habs than cayenne or japs. Japs
only seem worse I guess because I eat more at a time.

John!


So we know what Johnny Cash's "Ring of Fire" is really all about?

"GA Pinhead" wrote in message
...
I was going to use it's actual name, the s&*% fire scale... but we are in
mixed company!

yes, the chinesis peppers do not burn twice, perhaps not every one but all
my pepper eating friends would rather eat habs than cayenne or japs. Japs
only seem worse I guess because I eat more at a time.

John!


So we know what Johnny Cash's "Ring of Fire" is really all about?

"GA Pinhead" wrote in message
...
I was going to use it's actual name, the s&*% fire scale... but we are in
mixed company!

yes, the chinesis peppers do not burn twice, perhaps not every one but all
my pepper eating friends would rather eat habs than cayenne or japs. Japs
only seem worse I guess because I eat more at a time.

John!


So we know what Johnny Cash's "Ring of Fire" is really all about?

"Ken Anderson" wrote in message
...
"GA Pinhead" wrote in message
...
I was going to use it's actual name, the s&*% fire scale... but we are
in
mixed company!
So we know what Johnny Cash's "Ring of Fire" is really all about?



"and it burned, burned, burned..." LOLOLOL

"Ken Anderson" wrote in message
...
"GA Pinhead" wrote in message
...
I was going to use it's actual name, the s&*% fire scale... but we are
in
mixed company!
So we know what Johnny Cash's "Ring of Fire" is really all about?



"and it burned, burned, burned..." LOLOLOL

"Ken Anderson" wrote in message
...
"GA Pinhead" wrote in message
...
I was going to use it's actual name, the s&*% fire scale... but we are
in
mixed company!
So we know what Johnny Cash's "Ring of Fire" is really all about?



"and it burned, burned, burned..." LOLOLOL

On Thu, 21 Oct 2004 11:30:31 -0400, "Ken Anderson"
wrote:

"Penelope Periwinkle" wrote in message
"Thomas" scythicon311@yahoo(dot)com wrote:

snippity do dah

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


That was impressively diplomatic...

preen

PENELOPE FOR PRESIDENT ! ! !

No...no! What did I ever do to you!


Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Thu, 21 Oct 2004 11:30:31 -0400, "Ken Anderson"
wrote:

"Penelope Periwinkle" wrote in message
"Thomas" scythicon311@yahoo(dot)com wrote:

snippity do dah

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


That was impressively diplomatic...

preen

PENELOPE FOR PRESIDENT ! ! !

No...no! What did I ever do to you!


Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Thu, 21 Oct 2004 11:30:31 -0400, "Ken Anderson"
wrote:

"Penelope Periwinkle" wrote in message
"Thomas" scythicon311@yahoo(dot)com wrote:

snippity do dah

Just because your peppers aren't on the list means nothing.

It means the list is not very useful to me.


That was impressively diplomatic...

preen

PENELOPE FOR PRESIDENT ! ! !

No...no! What did I ever do to you!


Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"