Guest guest Posted April 15, 2006 Report Share Posted April 15, 2006 Mostly I can purchase green or read Thai chiles or jalapenos - two extremes, admittedly. But now and then I see Scotch Bonnets, which I am told are much the same heat as poblanos and/or Jamaican hot (whatever they are) and supposedly of the same species as the habanero. I use them with caution, because since I cook for two persons, it's easier for me to use Thai chiles (selecting as many or few of the little daemons as I care for) than Scotch Bonnets, but I have to admit they are grrreat! Here's a quickie encyclopaedic note on them: http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1619,00.html Wikipedia has a note on theme here along with a photo: http://en.wikipedia.org/wiki/Scotch_bonnet And another note on them is here, with another photo, more of a close-up: http://www.lowfatlifestyle.com/flavoring/peppers_fresh_dried/scotchbonnet.htm Anyone got any other suggestions? Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2006 Report Share Posted April 16, 2006 , " veggiehound " <veggiehound wrote: > > > Mostly I can purchase green or read Thai chiles or jalapenos - two extremes, admittedly. > But now and then I see Scotch Bonnets, which I am told are much the same heat as > poblanos and/or Jamaican hot (whatever they are) and supposedly of the same species as > the habanero. They actually fall within the same 100,000-350,000 scoville unit range as thai peppers. Poblanos are weak by comparison at only 2500-3000, which is milder than even jalapenos at 3500-4500. -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2006 Report Share Posted April 16, 2006 I wrote: > > But now and then I see Scotch Bonnets, which I am told are much the same heat as > > poblanos and/or Jamaican hot (whatever they are) and supposedly of the same species > as the habanero. And Erin responded: > They actually fall within the same 100,000-350,000 scoville unit range > as thai peppers. Okay ;-) Help me out here: What do you mean be 'They'??? Are we speaking now of 'Jamaican hot' or what??? Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2006 Report Share Posted April 16, 2006 poblanos are in the range of 1000 and 1500 (some tables have it up to 2500) Scoville heat units. They are relatively mild. It would seem that Jamaican hot are 100k to 200k Scoville units whereas Scotch Bonnets are 100k to 250K (or 150k to 325k on another table). Thai are in the 50k to 100k range Here's some pages listing a few peppers and scoville units. http://users.visi.net/~mandy/pepguide.html http://ushotstuff.com/Heat.Scale.htm http://en.wikipedia.org/wiki/Scoville_scale http://www.chilepepperinstitute.org/Pungency.htm This page http://www.egconsult.com/Scoville.htm does show thai and scotch bonnet in the same range. I really, really question that. I grow both. I have tasted both many, many times both. They are not in the same range, IMHO Gary --- veggiehound <veggiehound wrote: > I wrote: > > > > But now and then I see Scotch Bonnets, which I > am told are much the same heat as > > > poblanos and/or Jamaican hot (whatever they are) > and supposedly of the same > species > > as the habanero. > > And Erin responded: > > > They actually fall within the same 100,000-350,000 > >scoville unit range as thai peppers. > > Okay ;-) Help me out here: What do you mean be > 'They'??? Are we speaking now of > 'Jamaican hot' or what??? > > Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 By they, I meant Scotch Bonnets. Definitely not in the same category as poblanos, which are even weaker than jalapenos. I found one site that put them with Thai peppers, but as Gary pointed out, they really are hotter than that, at the level of habaneros. I actually always thought they were a variety of habanero, but apparently not. -Erin , " veggiehound " <veggiehound wrote: > > I wrote: > > > > But now and then I see Scotch Bonnets, which I am told are much the same heat as > > > poblanos and/or Jamaican hot (whatever they are) and supposedly of the same > species > > as the habanero. > > And Erin responded: > > > They actually fall within the same 100,000-350,000 scoville unit range > > as thai peppers. > > Okay ;-) Help me out here: What do you mean be 'They'??? Are we speaking now of > 'Jamaican hot' or what??? > > Best love, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 > By they, I meant Scotch Bonnets. Shoulda known that's what you meant - you were referring to the subject line of course :-) > I found one site that put them with Thai peppers, but as Gary > pointed out, they really are hotter than that, at the level > of habaneros. OK, so *that's* what habaneros are like re heat! Yes, I'd judge Scotch Bonnets to be hotter than Thai Chiles. Going on the burn factor, I mean - the Scoville scale really helps to know if one's 'ouch' judgement is correct. >I actually always thought they were a variety > of habanero. . That's what I was told once too. Live and learn. Well, I buy what I can, as it happens. But it's nice to experiment. Thanks for that. Best love, Pat Quote Link to comment Share on other sites More sharing options...
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