Originally Posted by buckytom
steve, in knowing that the chief isn't one to lie, i thought along the lines that it truely was a bhut jolokia, but grown in a climate that stymied it's heat.
I got my peppers from a friend who grows them about 40 miles south of me. He got the seeds from a reputable site that also sells Trinidad Scorpions, and various specialty peppers. I'm pretty sure that they are the real thing. They certainly look the part from the pictures I've seen. Also, he dried some and gave them to me. They took my salsa to a whole new level, both in heat, and intensity. Sadly, I'm all out of the case of salsa I made.
I grew some cayenne, and a package of mixed peppers, including from the Scotch Bonnet family, and they were hot, not as hot as the GP though.
The fist time I tried this sauce called Jamaica Hellfire Sauce, it put little blisters on my tongue. I thought it was ridiculously hot. I can't hardly feel any heat in that brand any more. If Sriracha is any indication, that is similar in heat, at least to me, as ketchup.
I do know that there are other factors, such as the mineral content of the soil, especially sulpher, how much the plant is watered, how much it's stressed by wind, etc. So these might not be the hottest BJ's ever grown, but I personally know three men who nearly cried from eating them.
I have to admit though, that they weren't used to eating capsicum rich foods.
Seeeeeeya; Chief Longwind of the North