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smoken yankee
Joined: 07 May 2009
Posts: 17
Location: Somewhere in Maryland
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 Posted: Oct 14 2009 Post subject: Spicy Hot Rub |
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I need a rub that is hotter then hot, I've got a friend that wants me to put a rub on a venison roast for him this week, I want to make it myself out of what I have at home (no store bought, their not hot enough). Does anyone have such a rub that I could barrow. 
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Oct 15 2009 Post subject: |
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| Go buy yourself some habanero's. Dry them. Grind them. Then add to any rub you have or make in whatever quantity and that should spice things up real quick for ya. |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Oct 15 2009 Post subject: |
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You can buy 100% Ground Chipotle (not in a blend form) Sure there are hotter things but Chipotle is Hot AND flavorful.
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Mike Lawry
BBQ Super Pro
Joined: 18 May 2006
Posts: 2122
Location: Parts unknown
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| Posted: Oct 15 2009 Post subject: |
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Hot to me in a rub = cayenne pepper.
Kik that part up in any store bought rub or recipe you have to your desired heat level.
Mike Lawry. |
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OwenStubbs
BBQ Super Pro
Joined: 27 Aug 2009
Posts: 1059
Location: Chicago 'burbs
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| Posted: Oct 20 2009 Post subject: |
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| Mike Lawry wrote: | Hot to me in a rub = cayenne pepper.
Kik that part up in any store bought rub or recipe you have to your desired heat level.
Mike Lawry. |
Agreed - and OMG - I bought some cayenne from a local Penzey's store, and this stuff is the best cayenne I have ever had.... you can beat it's heat with pure habs, but this stuff was both hot and flavorful!! Love the stuff! |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Oct 20 2009 Post subject: |
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| OwenStubbs wrote: | | Mike Lawry wrote: | Hot to me in a rub = cayenne pepper.
Kik that part up in any store bought rub or recipe you have to your desired heat level.
Mike Lawry. |
Agreed - and OMG - I bought some cayenne from a local Penzey's store, and this stuff is the best cayenne I have ever had.... you can beat it's heat with pure habs, but this stuff was both hot and flavorful!! Love the stuff! |
Ya wanna put your money where your mouth is?....I have some stuff that make will make your blood boil  And it came out of my garden. But i do agree that Penzey's has a nice fresh selection of herbs and spices. |
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phil922
Joined: 08 Oct 2007
Posts: 11
Location: Grand Junction, Colo.
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| Posted: Nov 03 2009 Post subject: Re: Spicy Hot Rub |
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| smoken yankee wrote: | | I need a rub that is hotter then hot, I've got a friend that wants me to put a rub on a venison roast for him this week, I want to make it myself out of what I have at home (no store bought, their not hot enough). Does anyone have such a rub that I could barrow. |
GO TO THE STORE AND GET A JAR OF THAI CHILI PASTE, MIX IT WITH THE RUB AND MAKE A PASTE TO PAINT ON. IT IS HOTTER THAN HABENERO.
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Nov 04 2009 Post subject: Re: Spicy Hot Rub |
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| phil922 wrote: | | smoken yankee wrote: | | I need a rub that is hotter then hot, I've got a friend that wants me to put a rub on a venison roast for him this week, I want to make it myself out of what I have at home (no store bought, their not hot enough). Does anyone have such a rub that I could barrow. |
GO TO THE STORE AND GET A JAR OF THAI CHILI PASTE, MIX IT WITH THE RUB AND MAKE A PASTE TO PAINT ON. IT IS HOTTER THAN HABENERO. |
First there is no reason to yell(all caps).
Do you mind telling me what the peppers are that they use for that paste? |
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phil922
Joined: 08 Oct 2007
Posts: 11
Location: Grand Junction, Colo.
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| Posted: Nov 04 2009 Post subject: Re: Spicy Hot Rub |
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| Oregon smoker wrote: | | phil922 wrote: | | smoken yankee wrote: | I
need a rub that is hotter then hot, I've got a friend that wants me to put a rub on a venison roast for him this week, I want to make it myself out of what I have at home (no store bought, their not hot enough). Does anyone have such a rub that I could barrow. |
GO TO THE STORE AND GET A JAR OF THAI CHILI PASTE, MIX IT WITH THE RUB AND MAKE A PASTE TO PAINT ON. IT IS HOTTER THAN HABENERO. |
First there is no reason to yell(all caps).
Do you mind telling me what the peppers are that they use for that paste? |
Sorry about the caps wasn't yelling. Not sure what the exact name is, all I know is they are a type of chinese chili pepper and I believe you can purchase them in the asian food section of wal-mart. They come whole already dried.
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CrazyChef
Site Admin
Joined: 12 Jul 2007
Posts: 1760
Location: Worcester, MA
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| Posted: Nov 05 2009 Post subject: |
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Thai bird chili???
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Nov 05 2009 Post subject: |
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Here are the numbers for some common peppers listed in order of their Scoville Rating for heat units (hu):
Pepperoncini 100 - 500
Anaheim 500 - 1,500
Poblano 1,500 - 2,500
Banana Pepper 2,000 - 4,000
Jalepeno 2,500 - 8,000
Serrano 7,000 - 25,000
Chilipiquin 30,000 - 60,000
Thai Bird Pepper 50,000 - 100,000
Habenero 100,00 - 325,000
Red Habenero 225,000 - 577,000
I found this after googling "thai bird chil".
Guess you should know what your talking about when it comes to how hot peppers are.  |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Nov 05 2009 Post subject: |
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What you can use for some serious heat is Indian chili powder. Just a tad on the end of your finger will take your breath away.
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Chargriller Akorn
WSM
LIAR #100
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CrazyChef
Site Admin
Joined: 12 Jul 2007
Posts: 1760
Location: Worcester, MA
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| Posted: Nov 05 2009 Post subject: |
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From being on your fingertip? 
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Nov 05 2009 Post subject: |
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| roxy wrote: | | What you can use for some serious heat is Indian chili powder. Just a tad on the end of your finger will take your breath away. |
What happens if you put it in your mouth?
I had a friend send me some bbq sauce additive from a raunt in seattle. I gave 2 friends a taste one night after a couple of beers and one guy started farting on impact . |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Nov 05 2009 Post subject: |
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| CrazyChef wrote: | | From being on your fingertip? |
Well, that is the method for oral entry.. You can just a TBSP if you want but I guarantee you will never be the same after wards. 
_________________
Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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phil922
Joined: 08 Oct 2007
Posts: 11
Location: Grand Junction, Colo.
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| Posted: Nov 05 2009 Post subject: |
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| Oregon smoker wrote: | Here are the numbers for some common peppers listed in order of their Scoville Rating for heat units (hu):
Pepperoncini 100 - 500
Anaheim 500 - 1,500
Poblano 1,500 - 2,500
Banana Pepper 2,000 - 4,000
Jalepeno 2,500 - 8,000
Serrano 7,000 - 25,000
Chilipiquin 30,000 - 60,000
Thai Bird Pepper 50,000 - 100,000
Habenero 100,00 - 325,000
Red Habenero 225,000 - 577,000
I found this after googling "thai bird chil".
Guess you should know what your talking about when it comes to how hot peppers are. |
Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Sweet Banana 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
Sonora 300 ~ 600
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
NuMex R Naky 500 ~ 1,000
Coronado 700 ~ 1,000
TAM Mild Jalapeno 1,000 ~ 1,500
New Mexico 6-4 1,000 ~ 1,500
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 1,500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
NuMex Joe E. Parker 1,500 ~ 3,000
Bulgarian Carrot 2,000 ~ 5,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Long Thick Cayenne 6,000 ~ 8,500
Hot Wax 5,000 ~ 9,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Aji Escabeche 12,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
NuMex Barker's Hot 15,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
NuMex XX Hot 60,000 ~ 70,000
Yatsafusa 50,000 ~ 75,000
Red Amazon 55,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
\ Merah 85,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Bahamian 125,000 ~ 300,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 100,000 ~ 265,000
Datil 1,000 ~ 300,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
TigrePaw-NR 265,000 ~ 348,000
Rocoto / Manzano 225,000 ~ 350,000
Caribbean Red 120,000 ~ 400,000
Choclate Habanero 325,000 ~ 425,000
Red Savina Habanero 350,000 ~ 575,000
Dorset Naga 800,000 ~ 900,000
Naga Jolokia 800,000 ~ 1,041,000
Common Pepper Spray 2-3,000,000
Police Grade Spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 15-16,000,000
Guess you should have done a little more research 
http://ushotstuff.com/worldshottestchile.htm
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Smoke it if you got it,if you got it smoke it |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Nov 06 2009 Post subject: |
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| phil922 wrote: | | Oregon smoker wrote: | Here are the numbers for some common peppers listed in order of their Scoville Rating for heat units (hu):
Pepperoncini 100 - 500
Anaheim 500 - 1,500
Poblano 1,500 - 2,500
Banana Pepper 2,000 - 4,000
Jalepeno 2,500 - 8,000
Serrano 7,000 - 25,000
Chilipiquin 30,000 - 60,000
Thai Bird Pepper 50,000 - 100,000
Habenero 100,00 - 325,000
Red Habenero 225,000 - 577,000
I found this after googling "thai bird chil".
Guess you should know what your talking about when it comes to how hot peppers are. |
Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Sweet Banana 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
Sonora 300 ~ 600
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
NuMex R Naky 500 ~ 1,000
Coronado 700 ~ 1,000
TAM Mild Jalapeno 1,000 ~ 1,500
New Mexico 6-4 1,000 ~ 1,500
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 1,500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
NuMex Joe E. Parker 1,500 ~ 3,000
Bulgarian Carrot 2,000 ~ 5,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Long Thick Cayenne 6,000 ~ 8,500
Hot Wax 5,000 ~ 9,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Aji Escabeche 12,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
NuMex Barker's Hot 15,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
NuMex XX Hot 60,000 ~ 70,000
Yatsafusa 50,000 ~ 75,000
Red Amazon 55,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
\ Merah 85,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Bahamian 125,000 ~ 300,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 100,000 ~ 265,000
Datil 1,000 ~ 300,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
TigrePaw-NR 265,000 ~ 348,000
Rocoto / Manzano 225,000 ~ 350,000
Caribbean Red 120,000 ~ 400,000
Choclate Habanero 325,000 ~ 425,000
Red Savina Habanero 350,000 ~ 575,000
Dorset Naga 800,000 ~ 900,000
Naga Jolokia 800,000 ~ 1,041,000
Common Pepper Spray 2-3,000,000
Police Grade Spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 15-16,000,000
Guess you should have done a little more research
http://ushotstuff.com/worldshottestchile.htm |
You missed my point.
I wasnt trying to do "research", just a quick google. Feel free to do all the "research" you want buddy. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Nov 06 2009 Post subject: |
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| Oregon smoker wrote: | | phil922 wrote: | | Oregon smoker wrote: | Here are the numbers for some common peppers listed in order of their Scoville Rating for heat units (hu):
Pepperoncini 100 - 500
Anaheim 500 - 1,500
Poblano 1,500 - 2,500
Banana Pepper 2,000 - 4,000
Jalepeno 2,500 - 8,000
Serrano 7,000 - 25,000
Chilipiquin 30,000 - 60,000
Thai Bird Pepper 50,000 - 100,000
Habenero 100,00 - 325,000
Red Habenero 225,000 - 577,000
I found this after googling "thai bird chil".
Guess you should know what your talking about when it comes to how hot peppers are. |
Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Sweet Banana 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
Sonora 300 ~ 600
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
NuMex R Naky 500 ~ 1,000
Coronado 700 ~ 1,000
TAM Mild Jalapeno 1,000 ~ 1,500
New Mexico 6-4 1,000 ~ 1,500
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 1,500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
NuMex Joe E. Parker 1,500 ~ 3,000
Bulgarian Carrot 2,000 ~ 5,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Long Thick Cayenne 6,000 ~ 8,500
Hot Wax 5,000 ~ 9,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Aji Escabeche 12,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
NuMex Barker's Hot 15,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
NuMex XX Hot 60,000 ~ 70,000
Yatsafusa 50,000 ~ 75,000
Red Amazon 55,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
\ Merah 85,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Bahamian 125,000 ~ 300,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 100,000 ~ 265,000
Datil 1,000 ~ 300,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
TigrePaw-NR 265,000 ~ 348,000
Rocoto / Manzano 225,000 ~ 350,000
Caribbean Red 120,000 ~ 400,000
Choclate Habanero 325,000 ~ 425,000
Red Savina Habanero 350,000 ~ 575,000
Dorset Naga 800,000 ~ 900,000
Naga Jolokia 800,000 ~ 1,041,000
Common Pepper Spray 2-3,000,000
Police Grade Spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 15-16,000,000
Guess you should have done a little more research
http://ushotstuff.com/worldshottestchile.htm |
You missed my point.
I wasnt trying to do "research", just a quick google. Feel free to do all the "research" you want buddy. |
I think you have missed the point of Google.
If you are going to google and post your findings you should try to be thorough or why bother posting anything. After all, is not the point of Google search but to educate yourself..
Just my 2 cents worth.
Thanks for the extensive list phil, more than a few peppers I have never heard of there...
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Nov 06 2009 Post subject: |
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| roxy wrote: | | Oregon smoker wrote: | | phil922 wrote: | | Oregon smoker wrote: | Here are the numbers for some common peppers listed in order of their Scoville Rating for heat units (hu):
Pepperoncini 100 - 500
Anaheim 500 - 1,500
Poblano 1,500 - 2,500
Banana Pepper 2,000 - 4,000
Jalepeno 2,500 - 8,000
Serrano 7,000 - 25,000
Chilipiquin 30,000 - 60,000
Thai Bird Pepper 50,000 - 100,000
Habenero 100,00 - 325,000
Red Habenero 225,000 - 577,000
I found this after googling "thai bird chil".
Guess you should know what your talking about when it comes to how hot peppers are. |
Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Sweet Banana 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
Sonora 300 ~ 600
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
NuMex R Naky 500 ~ 1,000
Coronado 700 ~ 1,000
TAM Mild Jalapeno 1,000 ~ 1,500
New Mexico 6-4 1,000 ~ 1,500
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 1,500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
NuMex Joe E. Parker 1,500 ~ 3,000
Bulgarian Carrot 2,000 ~ 5,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Long Thick Cayenne 6,000 ~ 8,500
Hot Wax 5,000 ~ 9,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Aji Escabeche 12,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
NuMex Barker's Hot 15,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
NuMex XX Hot 60,000 ~ 70,000
Yatsafusa 50,000 ~ 75,000
Red Amazon 55,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
\ Merah 85,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Bahamian 125,000 ~ 300,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 100,000 ~ 265,000
Datil 1,000 ~ 300,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
TigrePaw-NR 265,000 ~ 348,000
Rocoto / Manzano 225,000 ~ 350,000
Caribbean Red 120,000 ~ 400,000
Choclate Habanero 325,000 ~ 425,000
Red Savina Habanero 350,000 ~ 575,000
Dorset Naga 800,000 ~ 900,000
Naga Jolokia 800,000 ~ 1,041,000
Common Pepper Spray 2-3,000,000
Police Grade Spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 15-16,000,000
Guess you should have done a little more research
http://ushotstuff.com/worldshottestchile.htm |
You missed my point.
I wasnt trying to do "research", just a quick google. Feel free to do all the "research" you want buddy. |
I think you have missed the point of Google.
If you are going to google and post your findings you should try to be thorough or why bother posting anything. After all, is not the point of Google search but to educate yourself..
Just my 2 cents worth.
Thanks for the extensive list phil, more than a few peppers I have never heard of there... |
I didnt miss the point at all. What is it that you dont understand about a "quick" google check?
For me its is usually the first 1-2 results.
If i want to do the research i will look further.
I have seen quite a few of those peppers in my reading about different pepper plants that are available mail order.  |
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SmokeHound
BBQ Super Pro
Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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| Posted: Nov 06 2009 Post subject: |
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You can always toss in a dash or two of the Ghost Chili (Naga Jolokia) - Penzey's has 'em. But beware. . . . cause those puppies will make ya' cry!
I put the equivalent to the tip of a toothpick's worth on my tongue and it absolutely took my breath away!!!! Habs are plenty hot enough for this gal. . . .
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New Braunfels stick burner
Weber-Smokey Joe
TBD-wishlist
~~~ and a big fat LIAR, too! ~~~ |
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