Chillies

[Reid Malenfant]

I discovered these Scotch Bonnet chilli peppers in my local supermarket & as I like a bit of hot stuff (like most men) I bought some..

The thing is they smell a bit like an oil slick once cut up , & impart the same kind of flavour & smell to the curry. Once you get going though that smell & taste goes & they are seriously hot :eyebrows:

Does anyone know of a chilli that is hot but doesn't smell the same way? I understand it may be the way things are, but I'm hoping it's only with this chilli :)

These things are so hot that just after I put the second helping of the homemade curry in the fridge to reheat on Tuesday, I had to answer natures call & ended up having to wash my thang as it felt like it was on fire :eek: :o :rfl:

[Stratmangler]

I had to answer natures call & ended up having to wash my thang as it felt like it was on fire :eek: :o :rfl:

I bet you'll not make that mistake again :rfl:

[Stratmangler]

Have you tried Habanero chillies? - they're in a similar heat range.

[Reid Malenfant]

I thought I learn't an age ago to scrub everything that had come into contact with these things :D I guess I just didn't expect the big bowl the stuff was in to be contaminated on the handles :lol:

I'll keep a look out for the Habenero chillis Chris, ideally I'd like to find something I like & then grow the things myself, after all, they are full of seeds.


Yes it was a strange experience let me tell you :eyebrows:

[jostber]

You also have Naga, Bird's Eye and Bhut Jolokia chillies that will give you a lot of heat with a great taste as well. And your thang will be on fire again! :)

[bogle111]

Search Chilli Groups on tinternet. There are even groups telling you the strength and hints on growing. Years of experience. Would hate to go to one of their meetings unless there was a lou for each member.

Lovely things, but they can burn, especially if you rub your eye accidentally while cooking!:steam::steam:

Regards
Pete

[Batty]

I grow my own chillies, I find that Serrano, Aji Omnicolour and Thai Bird's Eye are both hot and flavoursome. I have crossed a mini capsicum with the birds eye and I have a chili that is the shape of a small capsicum with most of the heat of a bird's eye.

Hint: wear latex gloves to avoid contaminating your hands.

[Reid Malenfant]

:lol: Just tried the remains of the earlier meal & there is definately some kind of oily or similar smell to it. Once it is in the mouth though this is replaced by a a not unpleasant heat & the smell/taste is no longer apparent :scratch:

I guess I need to try a few different chillies that are a bit on the warmer side & select the best flavoured one & use those seeds to grow my own.

Perhaps it's just me as we are all different, but the aroma of these things isn't the most inviting :rolleyes:

I won't be purchasing any more even though I like the heat, the smell kind of puts me off.

[icehockeyboy]

A word of advice, if you don't already know, they get hotter as they get older, and the seeds inside turn a brownish colour. I like to nibble on a chilli every now and then, and made the mistake of merrily sticking one in my mouth from a pack I had bought a few weeks earlier and almost set it on fire! :steam: :cool:

[StanleyB]

Funny that we should have a topic on peppers. The wife is in the garden right now trying to pot some seeds from a couple of peppers I got sent from our last remaining plot of a farm we had in the Amazone jungle. The first one is the Adjuma (http://knakkie30.wordpress.com/2008/12/18/surinaamse-peper-adjuma/), which looks very similar to the Scotch bonnet and is probably a relative. The next one is the Madame Jeanette (http://www.surinaamsetoko.nl/webshop/groenten/peper/detail/130/madame-jaenete-peper-1kilo.html), and the last one is the wiri wiri (http://www.reimerseeds.com/ZoomImage.aspx?productID=HP1177-10).

Where I come from it is not the heat that is so important, but the flavour of the pepper in a particular dish. The Adjuma is probably the one that has the least aromatic flavour, but it adds a good bite to curry goat. Wiri wire smells very strong and holding a ripe one in your hand is good enough to cause the heat from the pepper to cause a burning sensation in your palm.

I might have some more Adjuma seeds in a week or two after I have used the peppers and removed the seeds and dried them out. So I can pop a couple in a bag for any interested pepper grower.

[ursus262]

.....I had to answer natures call & ended up having to wash my thang as it felt like it was on fire :eek: :o :rfl:

A tad too much information methinks :lol:

[snapper]

So I can pop a couple in a bag for any interested pepper grower.


Maybe let Lily Munster (http://theartofsound.net/forum/member.php?u=35) know. I'm sure she would be interested.

[StanleyB]

I most certainly shall :).

[snapper]

Nice one, Stan, might get to try them later in the year if you do.

:D

[Marco]

Would you like a nice wee recipe making, dude? :eyebrows:

Marco.

[snapper]

What recipe, curry? Or summit different?

[StanleyB]

Nice one, Stan, might get to try them later in the year if you do.
I am still to take you up on the dinner invitation made many years ago ;). I shall walk with the bag of pepper then.

[snapper]

:lol: :lol: :lol:

It was you that invited me down for some curry goat.

Maybe big daftee Marco and I will come down sometime.



:smoking:


:eyebrows:

[StanleyB]

I look forward to that :). I can put you up in the local Holiday inn if you are too unstable to drive back afterwards ;).

[Canetoad]

Tabasco make a habanero version of their sauce. I love it on pizza! :steam:

[Reid Malenfant]

Finished off that curry today, I can't say it mellowed out any but it sure as hell tasted better :D

[Marco]

:lol: :lol: :lol:

It was you that invited me down for some curry goat.

Maybe big daftee Marco and I will come down sometime.


*That*, I'm sure we'd enjoy! :peace: ;)

Marco.

[Marco]

Finished off that curry today, I can't say it mellowed out any but it sure as hell tasted better :D

Any class botty-burps, dude? It's not a proper curry unless you've floated a few air biscuits! :eyebrows:

Marco.

[snapper]

Finished off that curry today, I can't say it mellowed out any but it sure as hell tasted better :D


I always cook 3 or 4 portions at a time, lottsa chillies and garlic, always tastes better on the second or third day.

:pub:



*That*, I'm sure we'd enjoy! :peace: ;)

Marco.


Jah, man, maybe too much.

:smoking:

[Maximum]

Did you get a dodgy batch? :scratch:

The best thing about scotch bonnets is the smell and flavour, it's not something I'd describe as oily, more fruity. They are great cut up on a sandwich. :D

[Reid Malenfant]

Any class botty-burps, dude? It's not a proper curry unless you've floated a few air biscuits! :eyebrows:

Marco.
PMSL :lol:

[Reid Malenfant]

Did you get a dodgy batch? :scratch:

The best thing about scotch bonnets is the smell and flavour, it's not something I'd describe as oily, more fruity. They are great cut up on a sandwich. :D
Pretty sure I didn't :) You know as well as I do that describing these things is pretty similar to how we describe the sound of our hifis :eyebrows:

One persons detailed is anothers bright...

The batch that got reheated today was a damn sight better than when I first cooked it. In future I reckon I'll cook it & then put it in the fridge (once cooled) & then cook it again in a couple of days :cool:

[brian2957]

I always cook 3 or 4 portions at a time, lottsa chillies and garlic, always tastes better on the second or third day.

:pub:





Jah, man, maybe too much.

:smoking:
What tastes better ? The curry or the ' botty burps '

[StanleyB]

The batch that got reheated today was a damn sight better than when I first cooked it. In future I reckon I'll cook it & then put it in the fridge (once cooled) & then cook it again in a couple of days :cool:
Where I come from one of our dishes is reheated over several days and bits of it is eaten at a time. It is called pepperpot (http://en.wikipedia.org/wiki/Guyana_Pepperpot). Guess why :eyebrows:.

[Reid Malenfant]

There does appear to be something to it Stan, I always do a curry big enough so I get another meal out of it. I tend to leave it for a couple of days & have something different in between, though I have been known to be lazy & reheat it the next day though :eyebrows:

The reheat always (or damn near) appears to be better for it..

[Dominic Harper]

Don't want to put a dampener on your curries, but never reheat your rice. Rice contains a bacteria that is very bad for you tummy, and most people think that the curry has given them a bad stomach when it's actually the rice. Scotch Bonnets eh, I can only think of one hotter and that is the tiny small red chillies, but I'm not sure of their name anyway try this website Mark http://www.worldofchillies.com/chilli_seeds/worlds_hottest_chilli_seeds/worldshottestchilliseeds.html You maybe able to grow your own.

Natalie;)

[Ali Tait]

Fatale are very flavoursome and hot!

[Marco]

Fatale...

Does the 'e' make them even more fatal? :D

Marco.

[Ali Tait]

Nah, just makes it more stylish when you drop! :lol:

[slate]

Lovely things, but they can burn, especially if you rub your eye accidentally while cooking!:steam::steam:

Hazmat suits are optional:lol:

[jostber]

Don't want to put a dampener on your curries, but never reheat your rice. Rice contains a bacteria that is very bad for you tummy, and most people think that the curry has given them a bad stomach when it's actually the rice. Scotch Bonnets eh, I can only think of one hotter and that is the tiny small red chillies, but I'm not sure of their name anyway try this website Mark http://www.worldofchillies.com/chilli_seeds/worlds_hottest_chilli_seeds/worldshottestchilliseeds.html You maybe able to grow your own.

Natalie;)

The Naga chilli might be the hottest available:

http://ushotstuff.com/worldshottestchile.htm

[Alex_UK]

Maybe be I'm just a wuss, but never seen the point in stupidly hot food - I don't mind a bit of spice, but where's the enjoyment in it actually burning your mouth and tears streaming down your cheeks :scratch: - not to mention what happens the next day! :eek:

[jostber]

You can have it as hot as you like. The more you eat chillies the more heat you can stand. True chilli lovers go for the wonderful taste of different chillies as well as the heat, and it makes you happy and enthusiastic. It also makes you really hot in bed. Remember that the OP sat his thang on fire!

[Marco]

It also makes you really hot in bed

I trust that your wife or girlfriend get the benefit of that! :goodfriends: :bonk:

Marco.

[jostber]

I trust that your wife or girlfriend get the benefit of that! :goodfriends: :bonk:

Marco.

She does, and she loves chilli as well! :)

[slate]

Love the hot stuff, but it is always a question of balance in the dish that makes it good.
Tried a chili con carne once that had some dried Piri Piri in it; I ran out of sambal oelek and the only hot stuff was dried Piri Piri. Crushed 2 of them… an hour later I running to the fridge to get some milk.

[Marco]

She does, and she loves chilli as well! :)

On the end of your 'Jalapeño', as a Tapas? ;)

Marco.

[Reid Malenfant]

You can have it as hot as you like. The more you eat chillies the more heat you can stand. True chilli lovers go for the wonderful taste of different chillies as well as the heat, and it makes you happy and enthusiastic. It also makes you really hot in bed. Remember that the OP sat his thang on fire!
ROFLMAO :rfl:

Yes I like really spicy food, but it doesn't have to be hot.. Loadsa flavour is what I'm after generally :D

Typical, I went to the doctors yesterday for a blood pressure test & I'm frigging ill today with a steaming cold :steam: People are bad for you :eyebrows:

[jostber]

On the end of your 'Jalapeño', as a Tapas? ;)

Marco.

We are going to Madrid and more at the 11th of April. We will have tapas both day and night. I will give it to her, with chilli of course. :)

[Mark Grant]

try this website Mark http://www.worldofchillies.com/chilli_seeds/worlds_hottest_chilli_seeds/worldshottestchilliseeds.html You maybe able to grow your own.

Natalie;)

That's a good link, thanks.

some of my favourite sites for seeds to grow unusual stuff are:

http://www.realseeds.co.uk/hotpeppers.html

http://seeds-plants.mr-fothergills.co.uk/search?p=Q&lbc=mrfothergills&uid=886512461&ts=custom&w=chilli&method=and&view=list&isort=price


http://www.seedsofitaly.com/catalogue/32 ( Seeds of Italy are in the London borough of Harrow ;) )

They have some tasty tomato and courgette seeds that you cant get at the garden centre and lots of other unusual tasty veg seeds.

-

[Reid Malenfant]

Think I'll try & germinate some of the Scotch Bonnet seeds I saved from these chillies, I have others as well including Sibirische Hauspaprika (apparently :eyebrows:), or the Siberian Chilli pepper :)