WildBill wrote:secure wrote:I think the scale puts the Chile Pequin around 30-60k scoville area.
The ghost pepper is not an enjoyable experience if you ask me but its one to mark off the bucket list.
I have seen this chart before, but I still think the chile pequin is hotter, but I am not that interested that I am going to do any experiments.
I am sure that the strain of the plant and the growing conditions affect the heat.
WildBill, in no way am I denigrating the pequins but I have had both, and I can say without a doubt that ghost peppers are hotter. Habaneros are the hottest I had before the ghost peppers, but habaneros are a delayed but intense heat. Ghost peppers run the entire spectrum -
quick, super intense, long lasting, and deep. It is definitely NOT an enjoyable experience. I love and eat jalapenos until the cows come home and habaneros are still relatively enjoyable. But ghost peppers, as Secure said, are just something to cross off the bucket list. That is, if it doesn't make it the LAST thing you do on the bucket list.
