Pepper X is three times hotter than Carolina Reaper. Would you eat one?

[DPRK]

This thread keeps making me think of the guy who finished an entire bowl of hot chicken curry

Man becomes first ever to eat world's hottest curry

WIDOWER THE WORLDS HOTTEST CURRY

"It took me about an hour to eat it and I had to stop halfway through and go out for a walk and some fresh air.

“My wife and the owner were quite worried and said I was hallucinating, but I managed to go back inside and finish the curry.”

Key, though, is that while there is undoubtedly a load of hot peppers in the sauce (infinity chilis, habaneros, Scotch bonnets, chili powder, etc) the restauranteur does not conceal the fact they need to add chilli extracts to get it up to “6.4 million Scovilles”.

[Projammer]

Jalapeno is about as adventurous as I care to be. So absolutely not.

[Al128]

@ParallelLines

@Chronos

Yeah, green peppers in general (even bells) tend to have a bit of bitterness. While I won’t turn down a green pepper, I definitely prefer ripe ones (of whatever variety).

Just to speak to these elements in a touch more detail. Like any agricultural product, there is plenty of variation in capsicums. And that’s without, as some of our gardeners put, their incredible promiscuity. You grow them close to each other, and who knows what sort of hybrids or weirdness you’ll end up with.

I buy a LOT of them, and it’s always rolling the dice at the Kroger. I’ve had delicious, fruity jalapenos, and ones that are just as bitter as a green bell pepper. I’ve had ones that bely the traditional mild heat and go straight to Serrano levels of heat, and others that again, might as well be bell peppers.

I tend to see somewhat less variety in my habaneros, but I never trust a jalapeno.

a relevant point:

there are no green bell peppers or chilli peppers *)… those are PREMATURE fruits … iow if left on the plant longer, they would be (most likely) red peppers

that might explain the bitter taste that some mention … as they haven’t developed its flavor yet. Just like green cherries or plumbs …

*) statement 95% true … there might be some odd and specially bred variants … but your typical supermarket green pepper turns red/yellow if stored long enough

[pulykamell]

I just saw them (red jalapeńos) today at Shop and Save on Archer and Central for $2.69/lb. So have a peek around your produce stores, the jalpenos are in town.