Was gab es denn heute bei Euch zu essen?

250.000 - 300.000 scoville für habaneros sind schon heftig genug.

Chili pepper	Scoville Units
Tomaat	0
Paprika	0
Banana Supreme	0
..... F1	0
Jimmy Nardello	0
Trinidad Perfume	~ 500
Tobago Seasoning	~ 500
Santa Fe Grande	500 ~ 750
Numex Suave Orange	~ 850
Numex Suave Red	~ 850
Golden Greek Pepperoncini	~ 1000
NuMex Joe E. Parker	800 ~ 1000
Romanian Hot	800 ~ 1400
Mulato Isleno	1000 ~ 1500
Ancho Grande	1000 ~ 1500
Georgia Flame	~ 1500
Costeno Amarillo	1200 ~ 2000
Pasilla Bajio	1000 ~ 2000
Goat Horn	~ 2000
Anaheim	500 ~ 2500
Numex Big Jim	500 ~ 2500
Poinsettia	1300 ~ 2500
Guajillo	~ 3000
Cascabella	1500 ~ 4000
Caloro	1000 ~ 5000
Navaho	1000 ~ 5000
Numex Centennial	1000 ~ 5000
Large Red Cherry	2500 ~ 5000
Ubatuba Cambuci	~ 5000
Fresno	2500 ~ 8000
Jalapeno	2500 ~ 8000
Jalapeno Early	2500 ~ 8000
Jalapeno Purple	2500 ~ 8000
Jaloro	2500 ~ 8000
Kung Pao	~ 10.000
Black Hungarian	5000 ~ 10.000
Hungarian Hot Wax	5000 ~ 10.000
Bishop's Crown	5000 ~ 15.000
Purple Serrano	8000 ~ 22.000
Serrano	8000 ~ 22.000
Fish Pepper	5000 ~ 30.000
New Delhi Long	5000 ~ 30.000
..... Pepper	5000 ~ 30.000
Bolivian Rainbow	5000 ~ 30.000
Hot Portugal	5000 ~ 30.000
Onza	5000 ~ 30.000
Orozco	5000 ~ 30.000
Royal Black	5000 ~ 30.000
Bulgarian Carrot	12.000 ~ 30.000
Chile de Arbol	15.000 ~ 30.000
Thai Bangkok Upright	15.000 ~ 30.000
Thai Hot Culinary	25.000 ~ 40.000
Lemon Drop	30.000 - 50.000
Aji Red	30.000 - 50.000
Cayenne Long Slim	30.000 - 50.000
Cayenne Purple	30.000 - 50.000
Cayenne Thick	30.000 - 50.000
Golden Cayenne	30.000 - 50.000
Rocoto Orange	30.000 - 50.000
Rocoto Red	30.000 - 50.000
Satans Kiss	40.000 - 50.000
Aji Amarillo	40.000 ~ 50.000
Numex Pinata	45.000 ~ 50.000
Chi-Chien	~ 70.000
Prairie Fire	~ 70.000
Tabasco	30.000 ~ 70.000
Ring of Fire	70.000 ~ 85.000
Thai Burapa	50.000 ~ 100.000
Thai Chile	50.000 ~ 100.000
Tepin	50.000 ~ 100.000
Numex Twilight	~ 100.000
Thai Dragon	75.000 ~ 140.000
Jamaican Hot Yellow	100.000 ~ 200.000
Jamaican Hot Red	100.000 ~ 200.000
African Bird's Eye Chili	100.000 ~ 225.000
Burkina Yellow	100.000 - 325.000
Fatalii	125.000 ~ 325.000
Madame Jeanette	125.000 ~ 325.000
Devil’s Tongue	125.000 ~ 325.000
Habanero Mustard	150.000 ~ 325.000
Habanero Orange	150.000 ~ 325.000
Habanero Peach	150.000 ~ 325.000
Habanero Red	150.000 ~ 325.000
Habanero White	150.000 ~ 325.000
Scotch Bonnet Orange	150.000 ~ 325.000
Scotch Bonnet Red	150.000 ~ 325.000
Scotch Bonnet Yellow	150.000 ~ 325.000
Habanero Golden	300.000 ~ 400.000
Habanero Chocolate	300.000 ~ 425.000
Caribbean Red	~ 445.000
Red Savina	~ 577.000
7 Pod Yellow	800.000 ~ 1.000.000
7 Pod Red	800.000 ~ 1.000.000
Trinidad Scorpion	800.000 ~ 1.000.000
Naga Morich	~ 1.000.000
Bhut Jolokia	800.000 ~ 1.001.300
Bhut Jolokia Chocolate	800.000 ~ 1.001.300
Pure Capsaicin	15 ~ 16,000,000

Zitat von Yogi

Jau, dann das Ganze im Chao Phraya entsorgt und einen Big Mac vom MCD gefuttert.

Keine Sorge, unser Oppa steht mit dem Kescher bereit, platziert das auf Meißener Plastikteller, leuchtet das perfekt aus, macht ein Foto mit falscher Brennweite und stellt das (nicht nur) hier ein.

siehe 18662. Du steigerst Dich schon wieder rein......
Die bunten Plastikteller kommen nicht aus Meissen - oder haben die ihr Sortiment umgestellt???? 555555

Zitat von sanukk

siehe #18662

Merkst du noch was?
Der lacht sich einen Ast, oder warum meinst du, er schreibt:

Schliesslich soll es hier um Genuss gehen.

und dann:

Zu Mittag Thai Essen

Zitat von sanukk

Kannst Du mal eine Probe per P/N schicken?

Habaneros sind eher eine Lachnummer im Vergleich zu Bi Jolokia Chili aus Indien........

BUHT JOLOKIA heissen die Dinger



Untill 2011 this was the hottest pepper in the world! With Scoville Units between 800.000 ~ 1.001.300 you can call this pepper nuclear. One drop of extract from this pepper needs one million drops of water to no longer be perceived as sharp. This chili pepper is a whopping 125 times hotter than a Jalapeno! This pepper comes from north-eastern India, particularly Assam, Nagaland and Manipur. Bhut Jolokia (or Naga Jolokia, Ghost Pepper) is twice as hot as the previous champ, the Red Savina, and was recorded in the Guinness Book of Records as the world’s hottest pepper. The plants can grow up to 45-120 cm. The pods are 5 to 8.5 cm in length and 2.5 to 3 cm width. The Bhut Jolokia loves heat and humidity, but with a little extra care and love it will grow well in a cooler climate. Germination time is similar to the Habanero peppers, so it will take longer than others. Do not despair if you don’t see anything after 3 weeks! The Bhut Jolokia has a long growing season. From this species it’s known that some flowers of the plant can fall off.
Use plastic gloves when handling this pepper. Use is entirely at your own risk
Dried Bhut Jolokia also available!

Danke für die Übersicht, Tabasco hat übrigens unter 15.000 Scoville. Nurmal zum Vergleich.

Trotzdem: Eine Prise Bii-/(Bhut?) Jolokia (1,3 Mio) in der Suppe oder im Salat lässt sich durchaus ertragen.........
Nur die Harten kommen in den Garten.

Zur Not tut's auch der kleine Vogelaugen-Chili in Thailand.

Zitat von sanukk

siehe 18662. Du steigerst Dich schon wieder rein......
Die bunten Plastikteller kommen nicht aus Meissen - oder haben die ihr Sortiment umgestellt???? 555555

Ich habe mal gehört, die haben Meißen nach Bielefeld verlegt.

Zitat von crazygreg44

BUHT JOLOKIA heissen die Dinger



Untill 2011 this was the hottest pepper in the world! With Scoville Units between 800.000 ~ 1.001.300 you can call this pepper nuclear. One drop of extract from this pepper needs one million drops of water to no longer be perceived as sharp. This chili pepper is a whopping 125 times hotter than a Jalapeno! This pepper comes from north-eastern India, particularly Assam, Nagaland and Manipur. Bhut Jolokia (or Naga Jolokia, Ghost Pepper) is twice as hot as the previous champ, the Red Savina, and was recorded in the Guinness Book of Records as the world’s hottest pepper. The plants can grow up to 45-120 cm. The pods are 5 to 8.5 cm in length and 2.5 to 3 cm width. The Bhut Jolokia loves heat and humidity, but with a little extra care and love it will grow well in a cooler climate. Germination time is similar to the Habanero peppers, so it will take longer than others. Do not despair if you don’t see anything after 3 weeks! The Bhut Jolokia has a long growing season. From this species it’s known that some flowers of the plant can fall off.
Use plastic gloves when handling this pepper. Use is entirely at your own risk
Dried Bhut Jolokia also available!

Ob Bii oder Bhut, beide sind gleich scharf und nehmen sich nicht viel. Lecker sind sie.

Zitat Wiki:

The bhut jolokia (Assamese: ভোট-জলকীয়া, IPA: [ˈbʱʊt.zɔˌlɔkiˌja]), also known as bih jolokia, u-morok, ghost pepper, red naga, Naga Jolokia, and ghost chili, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur.^[1][2] It is a hybrid of C. chinense and C. frutescens genes.^[3]
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013.^[4]


https://en.wikipedia.org/wiki/Bhut_jolokia

Zitat von Yogi

Ich habe mal gehört, die haben Meißen nach Bielefeld verlegt.

Ich dachte, Bielefeld existiert gar nicht 5555555

Zitat:
http://www.rp-online.de/digitales/in...-aid-1.2188678