It's time to germinate this years chily selection

Some if you may remember that I'm a chili hound, can't get enough, and it can never be hot enough.

This years selection for the greenhouse:

A few for the wimps that are over for a barbeque or wok dish: (Around 4-5 in hotness)

Jalapeño, the standard chili most people know, not to hot but still enough to put some hair on your chest if picked when ripe.

Bolivian rainbow, little hotter than Jalapeño but very small like a cherry and as they ripen they change to all the colors of the rainbow.

Weeding the men from the wimps... (From 6-9 hotness)

Pimento
Scotch Bonnet
Red Savina Habanero, this one was the world record hotness champ before...

AND finally available here in DK...

Dorset naga chili

To give an idea, a hot Jalapeño would be somewhere around 1500-2000 on the scoville hotness scale most people will take a small bite and then proceed to drink lots water, the Red Savina Habanero is around 350.000 scoville units, most people just putting thier tounge tip on a slice will spend an hour on the floor crying.

And finally the Dorset naga chili... One MILLION scoville units. It's rated as a poison in India heheh, that's a testement to just how hot this baby is. It is banned from ALL chily eating contests and eating one whole will send you for a trip to the hospital.

Tasting a single seed can cause blistering and hours of heartburn. A slice or two is enough to make a huge 10 liter pot of stew to hot for most people to handle.

Read a bit more about it here: http://www.timesonline.co.uk/tol/news/uk/article700700.ece

I can't wait, I'm germinating the seeds now, just in time to be ready when the last frost is gone.

Any other chili lovers besides me here?
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