On Sat, 2 Nov 2013 13:50:08 -0700 (PDT),
wrote:

>Holy Scovilles, Batman!
>
>An entertaining read if you like chilis:
>
>http://www.newyorker.com/reporting/2...a_fact_collins

thanks, that was fun and interesting. I didn't realize there were so
many new extra-hot peppers on the scene.
Janet US

Janet Bostwick > wrote:
> On Sat, 2 Nov 2013 13:50:08 -0700 (PDT),
> wrote:
>
>> Holy Scovilles, Batman!
>>
>> An entertaining read if you like chilis:
>>
>> http://www.newyorker.com/reporting/2...a_fact_collins
>
> thanks, that was fun and interesting. I didn't realize there were so
> many new extra-hot peppers on the scene.
> Janet US

Carolina reaper is now hottest by 50% or more.

http://www.pepperjoe.com/shoppingcart/html/pepper.html

Greg

On Mon, 25 Nov 2013 05:34:00 +0000 (UTC), gregz >
wrote:

>Janet Bostwick > wrote:
>> On Sat, 2 Nov 2013 13:50:08 -0700 (PDT),
>> wrote:
>>
>>> Holy Scovilles, Batman!
>>>
>>> An entertaining read if you like chilis:
>>>
>>> http://www.newyorker.com/reporting/2...a_fact_collins
>>
>> thanks, that was fun and interesting. I didn't realize there were so
>> many new extra-hot peppers on the scene.
>> Janet US
>
>Carolina reaper is now hottest by 50% or more.
>
>http://www.pepperjoe.com/shoppingcart/html/pepper.html
>
>Greg
I start to cough with peppers way down the scale. I'm pretty sure I
wouldn't want to be near someone who had been near those peppers.
Janet US

On Mon, 25 Nov 2013 20:54:43 -0600, Sqwertz >
wrote:
snip
>
>At this point I think the whole culinary aspect of these chiles is a
>moot point. There aren't any culinary applications of peppers over
>750K Scovilles except to add pure heat - which you can do with any
>lesser pepper while still adding flavor.
>
>-sw

that may be true, but, what about a really efficient paint stripper?
;o)
Janet US

Sqwertz > wrote:
> On Mon, 25 Nov 2013 22:35:51 -0700, Janet Bostwick wrote:
>
>> On Mon, 25 Nov 2013 20:54:43 -0600, Sqwertz >
>> wrote:
>>>
>>> At this point I think the whole culinary aspect of these chiles is a
>>> moot point. There aren't any culinary applications of peppers over
>>> 750K Scovilles except to add pure heat - which you can do with any
>>> lesser pepper while still adding flavor.
>>
>> that may be true, but, what about a really efficient paint stripper?
>
> There are medical applications for capsaicin, and more uses being
> researched (such as cancer). But I think they have synthetic
> capsaicin that does the same thing. Growing a pepper that's twice as
> hot really doesn't really streamline the bulk extraction process -
> it's not like there's a need to create stronger peppers for that
> purpose. It's just a macho-bragging rights thing at this point :-)
>
> But as far as I know capsaicin does not clean floors nor strip paint
> ;-)
> -sw

I touched a table in a lab one day, and after wiping my face, It burned.
They had a scale in a cage where they often measured out capsaicin right
next to it. The stuff is very light and flows in the air. Don't know what
type it was, but I think it was white.

I don't often mix peppers in food. I just like taking a direct nibble and
chew with food. Pepper Joe does sell Carolina reaper.

Greg