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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.

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[–] • 2 pts

I find it interesting that most of the HOT fuckers have a fruity or floral flavor. it's like the nice....earthy flavor of a jalapeno never makes it into the hot stuff. Although I will say that flaming buffalo turds made with a habanero is actually pretty tasty

[–] • 1 pt

My favorite jalepeno is called 'lemon spice.' Quite the best tasting chile, in my opinion. If I could get a super-hot to taste that good, all bets would be off. As it is, I typically only use super-hots to make other great tasting stuff, hot[ter]. I also find that majority of the floral notes or the signature chinense oil can be squashed if cooked with something acidic or fermented (dried of course for flake or powder)

[–] • 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.