Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

I have been trying to grow these fuckers for five or six years now, this is the best yield I have ever had, especially on a single plant - growing two concurrently. For a brief overview, dragons were a contender as hottest pepper a few years ago by beating the reaper (2.66M SHU max) by hitting approximately 2.8M SHU but only sporadically, thus never making the cut. These peppers are grown regularly for medicinal purposes - I intend to grow what I can for sauce, so kinda medicinal relative to the endorphins I catch.

I have been trying to grow these fuckers for five or six years now, this is the best yield I have ever had, especially on a single plant - growing two concurrently. For a brief overview, dragons were a contender as hottest pepper a few years ago by beating the reaper (2.66M SHU max) by hitting approximately 2.8M SHU but only sporadically, thus never making the cut. These peppers are grown regularly for medicinal purposes - I intend to grow what I can for sauce, so kinda medicinal relative to the endorphins I catch.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (8).
[–] • 1 pt

squashed if cooked with something acidic

What would happen if you pickled one of these bad boys in a vat with heavy lemon/lime juice?

[–] • 1 pt

Could be interesting. I have cooked superhots in lemon juice before and added fresh cranberry, effectively making hot pink lemonade - thay was a fucking trip.

Oddly enough, I just made a jug of refrigerator dill pickels and I tossed in a handful of green habanero. Grabbed a few yesterday as a side to some brats, and the fuckers were super floral - first time that's happend outside of a savina habenero (superhot hab). Blew my mind.

[–] • 1 pt

Never thought of using cranberries! I know when people make that shit orange cranberry shit at thanksgiving it's like sadness in a dish. But with lemon and spicy? That could be really good.

[–] • 1 pt

My sauces are predominantly cherry-based anymore, but come October/November they are cranberry heavy. Other times, I use pineapple/strawberry base.

Citrus is a trip to work with because as it heats, it gets a bit sweeter - makes for an interesting medium, especially since i don't use any sweeteners (beyond the present fruit, but I will add apples if I need it sweeter)