Hot/spicy. Duh!
I didn't realize these were the hottest peppers in the world...... I thought I might dehydrate them but I'm thinking about tossing them in the trash!
C'mon Clint. Don't be a wuss
I'm finding that I'm using more sauce now than when I made it (as the heat component is lessening, as to be expected).I wonder if a pinch of this would go well in that last hab sauce you posted?
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Sure, the hazmat suit was hyperbole, but I don't think goggles and an industrial quality mask would be out of the question if you're grinding dried ones. If you don't want a huge surprise in whatever you use them in, you're going to need to get them ground fairly fine. I would be very wary of just crushing them with my hands. You'd end up with whole seeds and some pieces large enough to cause a seriously hot mouth if ingested. I know from experience that grinding dried chiles can send fine powder into the air. I've sent myself into coughing fits more than once when grinding dried chiles, and that was with fairly mild ones. I would suggest being extremely careful with these. Think ahead of time about every step of the process and what might go wrong.Hazmat suit? Gimme a break. Except for the hyperbole, just be careful is all.
hey Clint, found this (nothing we haven't seen before). The article gives a good explanation about the pepper and what happens.
https://www.livescience.com/34187-trinidad-moruga-scorpion-chili-pepper.html
Once in a lifetime treat (by itself) I agree.I won't be trying that! (makes me want to try a sliver though)