As an aficionado of capsicum (but not bell peppers - just from jalapeños on up the scale), I have to say I find ghost peppers a bit ridiculous. A few years ago, I bought some ghost peppers in a grinder, the kind you might buy black pepper in. I almost never turn the grinder: the few specks hanging around at the top of the unit are usually enough to do the trick. About five shakes turns a big serving of mac'n'cheese into a nice spicy mac'n'cheese. But this stuff is so hot, the heat doesn't get distributed. It's more like sprinkling individual atoms of hot coal. Much too powerful to have a distinct flavor, the way habaneros do (they're sweet). Obviously, I use them, but at this rate, that grinder's still going to be mostly full when I kick off in thirty years or so. Stick with serranos.
Thanks for the tip John. I have never eaten ghost peppers, but have heard enough to make me leery. I eat chilis because of their flavor and not the heat. Although I do like a little spark in my food, I wouldn’t consume napalm any more than put down a pepper just for the sake of the heat. Not a fan of “individual atoms of coal” either. Haha.
As an aficionado of capsicum (but not bell peppers - just from jalapeños on up the scale), I have to say I find ghost peppers a bit ridiculous. A few years ago, I bought some ghost peppers in a grinder, the kind you might buy black pepper in. I almost never turn the grinder: the few specks hanging around at the top of the unit are usually enough to do the trick. About five shakes turns a big serving of mac'n'cheese into a nice spicy mac'n'cheese. But this stuff is so hot, the heat doesn't get distributed. It's more like sprinkling individual atoms of hot coal. Much too powerful to have a distinct flavor, the way habaneros do (they're sweet). Obviously, I use them, but at this rate, that grinder's still going to be mostly full when I kick off in thirty years or so. Stick with serranos.
ReplyDeleteThanks for the tip John. I have never eaten ghost peppers, but have heard enough to make me leery. I eat chilis because of their flavor and not the heat. Although I do like a little spark in my food, I wouldn’t consume napalm any more than put down a pepper just for the sake of the heat. Not a fan of “individual atoms of coal” either. Haha.
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