So this year I am growing some Ghost peppers (spooky...get it? Yeah, yeah, bad, I know) and I've got a bumper crop my first year! YAY!!
I'm also growing some Trinidad Scorpions, but so far my one plant only has one fruit on it, but they say Scorpions take a couple years to really get
going. BTW...did you know Scorpion and Ghost peppers are perennials, and not annuals? I didn't. I've got the perfect place to over-winter them, so
no worries there.
Anyway, my Ghost plants must have about (45-50) fruit on each plant. They're my babies and I've been watching over them like a hawk all summer,
making sure they have just the right amount of water, food and sunlight. Looks like most of mine are going to be yellow, with a few purples. So,
tonight was the night to try one to test for hotness.
Now, before I go into the results on the Ghosts, I got some other pepper plants which have been bearing fruit like crazy, but they're not as hot as I
had hoped (Scania I think they're called). Plant place said they were supposed to be really hot, but so far the ones I've tried are less than
Jalapeno hot (bordering on green pepper-ish), so kind of disappointed. I've had my fingers crossed for the Ghosts.
On to my Ghosts...now for the moment of truth! I clipped the very first pepper from the bush, a demure looking pepper, not as radically puckered as
some of the real flamers. Brought the pepper inside and decided to see how it tasted and test it for heat. To begin with I just just a tiny piece
off the tip (maybe 1/8"). Flavor was really good, surprisingly actually. Waited a couple minutes...no major heat. Bummer. So I cut a little larger
piece off (maybe 1/4"), this time with seeds. Really super nice flavor, very impressive; delightful actually! Chewed it up thoroughly to get every
bit of flavor. Then I started feeling the heat, a growing heat. Heat hits on the sides of the tongue first and then builds from there. It was just
a very small piece and I was definitely feeling the heat. Nothing to blow me up, but definitely a warning not to pop a whole one of these babies in
your mouth, for sure!
If I were to guess, I'd guess these Ghosts are up in the 750,000 to 800,000 Scoville range. Way hotter than the hottest Habanero or Scotch Bonnet
I've ever had (I can eat those like candy). There are probably hotter Ghosts out there (i.e. up near 1,000,000,000 Scoville), but I think the yellow
variety are a little milder. I can't underscore enough the delicious flavor of these peppers! Really, really, good. Really, really, HOT, but really
My original plan was to dry them and then crush them up and put them in a shaker for seasoning. Now, with the delicious flavor, I'm kind of thinking
I want to use some of them (at least) in a more fresh state.
So for dinner tonight we're planning on having pasta with some sweet Italian sausage and marina. I think for mine I might cut up some of the rest of
that Ghost pepper and sprinkle it over the top of my pasta and sauce!
edit on 8/9/2020 by Flyingclaydisk because: (no reason given)