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#1 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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A large and frightening pepper. Weighs in at 1.2 million Scovilles.
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#2 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,594
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I like those a lot, almost as much as the TS Moruga Yellow.
The 7potBSRed has a nice fruity tone to it. |
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#3 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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Is there a way to determine scovilles in a pepper you grow yourself? or is this some scientific measurement that no one can do on their own other than to taste and die?
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carolyn k |
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#4 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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No idea, but good question. I normally eat a sliver and gauge the intensity of the heat.
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#5 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,594
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Gotta swim in the deep end. I normally pop it open and inhale deeply, then swipe along tongue just to get a feel for slugging percentage. Chewing on them can be a trial, although it is transient. In 10 mins you're back to baseline.
And you can skip the Claritin |
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#6 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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The deep end.
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#7 | |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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SHU is measured nowadays with a mass spectrometer, but there's still a controversy about what you measure: a single pod? samples of a single crop? samples of the variety from several locations? one year? The touch-to-tongue method is more meaningful anyway. ![]()
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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