Feeling hot, hot, hot!

[Laura Hillier]

Hi Everyone,

We all hope for high temperatures from the weather over the summer months, but how about the heat of your crops? Chillies are a favourite of many growers, but the big question is...

How hot will you go?

(also, what are your favourite varieties and do you know where they measure on the scoville scale?)


Answers may be edited and published in the August issue of Grow Your Own


Laura

[VirginVegGrower]

I grow a few plants but nobody eats them. I find a chilli in a terracotta pot useful as presents or just as an alternative houseplant. Attractive and jewel-like.

[RedThorn]

Love naga's but wife refuses to prep them without disposable latex gloves on

[Lisamcflisa]

I love growing all heats, anything from the cayenne, through to the naga's...
the lower end ones tend to get used on a more regular basis in cooking, the really hot ones, in small doses...
I prefer the ones which have more flavour, my partner prefers the head blowers

[KittyColdNose]

I just love chillis. Hot, mild, fresh, pickled, stuffed or dried. There are Vampire chillis in my kitchen for novelty value at the moment. Will find out how hot they are soon I hope.

[veggiechicken]

Chillies scare me!! They look so innocent but the tiniest bit can blow your socks off. So I stick to the mild ones and even then I'm not confident!!

[horticultural_hobbit]

If I get any fruits, that will be a start!

The only yardstick I have for comparison were a batch of flukey cayennes. They were hot; floored me, but pops thought nothing of them. Making them a baseline. They all get used; mama h blitzes them in a mini chopper and freezes them. When we have ones that grow, that is.

Lots of mini patio sizzle things this year.

[PyreneesPlot]

We probably eat chillies in some form four or five times a week and growing them is essential as the nearest place we can buy them is Tarbes which is a good hour and a half round trip!
Jalapenos for pickling
Cayenne for drying
Serrano use fresh and freeze, both green and red.
Best of all is Fatalii - hot enough but with such a lovely fruity flavour.
Nagas in 2014.

[darcyvuqua]

Yeah H_H patio sizzle were my faves last year

[binley100]

I grow allsorts but for my chilli pepper jelly I like to use the rocoto ones .

[Vince G]

We prefer those which are a little spicy, but not so much so you can't appreciate the variety of flavours they can offer. This year we've got Cayenne, Hungarian Hot Wax and Padrón. Looking forward to the Padrón fried in olive oil and salt and eaten whole with a beer.

[Laura Hillier]

All quite even between the different heats at the moment! What is the hottest variety you have all grown and did you enjoy it?

Laura

[Paulieb]

Befre growing my own I thought 'supermarket' chillis were hot. First year I just grew cayenne which were good and medium heat. Last year I grew loads of varieties. Bhut jolokia and white habanero. I'd rate them both as 'superhots' as until you've tasted them you can't appreciate the heat. However its not just the heat, the flavour that comes with them is another level.

This year ive got more varieties with a 50/50 split between superhots and standard chillis. They're great for cooking drying and especially making chilli sauces. This years varieties include butch t scorpion, habaneros, dorset naga, Scotch bonnet. And for less hot chillis Chenzo and onza and great.

[SarzWix]

I loathe chillis, I really just can't cope with any level of heat at all. My husband on the other hand, loves them. So I do grow them, lots of different types, but I eat none

We've got Mustard Habanero, White Habanero, Aji Lemon, Jalapeno, Rocoto, Mushroom, Arbol (also known as 'Rat's Tail'), Scotch Bonnet, Cherry Bomb, Cayenne, Pequin and Tabasco.

[Tripmeup]

Love it when it's Hot!! Either chilli or weatherwise...

So, for this year I am growing Cayenne (hot), Habanero (very hot), ) and Satan's Kiss (hot)
But I have to consider the other family members too, so am also growing Anaheim (mildish) and Jalapeno (medium) for pickling...