On 5/7/2011 11:08 AM, Landon wrote:
> On Fri, 06 May 2011 23:39:19 -0500, >
> wrote:
>
>> Bryan wrote:
>>> On May 6, 8:25 pm, Mark > wrote:
>>>> Bryan wrote:
>>>>
>>>>> I found it when I was looking for info on Japanese chilies.
>>>>> http://www.clovegarden.com/ingred/chili.html#H1
>>>>> I saw the Japanese ones at Global Foods and bought a package. Good
>>>>> taste, but not much heat.
>>>> That's basically what defines Japan chilis. All the flavor
>>>> and a lot less heat. I stopped using those a long time ago
>>>> in favor of Thai and arbol chilis.
>>>
>>> I love the taste of Arbols. Like cayennes, but better. The only ones
>>> I don't like much are the habanero varieties. They remind me of
>>> tropical fruits that I dislike. This year I've planted NuMex Big
>>> Jims, Serranos, Jalapenos and one Habanero for the heat. I'm going to
>>> put a few of those Japanese seeds in too.
>>>
>>> --Bryan
>>
>>
>> If you want lots of heat without the frooty taste of habaneros, try
>> Tabasco. One Tabasco plant will give you plenty of peppers for eating
>> fresh, once it *finally* starts producing.
>>
>> Bob
>
> If heat alone is what is desired, tabascos are a weak choice. They are
> so far down the heat levels of peppers that it would be crazy to use
> them for only that purpose if absence of taste is desired.
>
> The Australian Butch T. @ 1.46 million heat units
>
> British Naga Viper @ 1.38 million
>
> India's Bhut Jolokia @ 1.1 million
>
> California's Red Savina @ 800 thousand
>
> Trinidad Scorpion @ 800 thousand
>
> Trinidad 7-Pot @ 800 thousand
>
> South African Fatalii @ 500 thousand
>
> The Tabasco has 50 thousand scoville heat units.


I said *if you don't like the taste of habaneros* fresh tabascos are a
good choice. They have a good flavor and are hot and juicy, and they
don't taste anything like a Capsicum chinense.

-Bob