THE CHILLIES THREAD 2018

@kazzawazza there are several types of TS hot peppers. I grow the 7 Pot Yellow and Butch T's and there's lots of heat in them. You won't be disappointed

Funny timing - I've got bread dough on the second rise right now that has BT's in it

 

I think mine is a Trinidad Maruga Scorpion. The label just says Trinidad Scorpion 1,200,000 Scoville.

How much TS do you put in the bread dough x1 chilli plus seeds?

 

1,200,000! That’s weapons grade!

 

Oh, and just a word of warning...
I recently wanted to make some ‘jerk’ chicken. I was given a ‘Scotch Bonnet’...
So, I chopped it up and stuck it in the food processor along with the other ingredients. At that point I thought it best to wash my hands, which I did. A short time after the back of my hands were on fire! I kept rinsing my hands in cold water, but the burning continued for quite some time. Take care folks

 

Burning Skin
Try rubbing alcohol first to remove the burning oil. Then, soak the skin in milk or another dairy product. Only use water or saline for your eyes.

How to stop chilli burning:

1. Drink a glass of milk. When it comes to relief from spicy foods, dairy, especially plain-old milk, does your hot mouth some good. ...
2. Drink alcohol. ...
3. Take a teaspoon of sugar. ...
4. Eat some milk chocolate. ...
5. Chew on a slice of bread ...

 

I’ll be using disposable rubber gloves from now on

 

Advise not to go to the toilet after preparing Chillies , can be very burning !

 

Yeah, I know

 

Moved my Chillis from my light/heat box into the heated propagator in the greenhouse today, now that light levels are rapidly improving. Although looking healthy enough, they don’t seem to be ‘getting away’ as I would like, hopefully they will now

 

What sort of Chillies are you growing?

 

Three kinds. ‘Apache’, ‘De Cayenne’ and ‘Scotch Bonnet’.

 

Nice ! The Scotch bonnet will have some punch to it.

 

I love Apache and Cayenne but I don't like the perfumed taste of the Capsicum chinense family.
My favourite is the Bird's Eye which I'm growing this year.