Next time, eat it with the white "placenta" and seeds. That is where most of the heat is located. The orange shell should still be pretty darn hot though. More than I can handle.
Bruce

They can be hot for some people.Just keep in mind with hab. peppers some are hotter then others.Red hab. have a little more heat then the orange ones. Man, now I could go for some habs. right now. Stuff those little habs with some cheese.

I left the placenta intact, just without the seeds. I'm saving the seeds. But I'll try one with the seeds. I was under the impression that the seeds don't hold the heat, just the placenta and a little in the flesh.

Seeds get some heat through osmosis... just being in/near the placenta, but not an actual source of the heat (I don't eat them either).

Don't let early season peppers fool you, whether store bought or home grown. Later season peppers (even by just a couple weeks) are usually hotter and can lead to overdose. ;)

I'll have to try some later in the season then. But I really like the flavor of them. Definitely better than the sauces. Gotta grow some plants next year.

Agreed with above, orange habs average a little less heat. But there are some commercial / supermarket orange habs that have even less heat than that. Overall i'd say it's a good thing, you have the option of orange chinense flavor without the nagging burn. It's a good way of introducing newbies to habaneros.

BUT, if you save seeds and replant, there is a chance that the next generation will be hotter since it will have grown under different conditions. YMMV.

Steve.

Try chocolate Habs. That should kick up the heat enough. ;D

Chocolate Hab's will, indeed, light you up!

Josh

A market here had orange habs 5 for a dollar recently, so I bought a couple of hand fulls and found quite a bit of difference in heat from pepper to pepper. Some were IMO, quite mild but a couple of them had me sweating like crazy when used in a peanut sauce over chicken and rice.

Best to sample a little bite of your peppers before deciding how much/little to use in your food. I wish markets had diced samples to try. Nothing worse than getting home to make a spicy dish with some fresh peppers then finding out they have no heat.

Dj

I like the heat and flavor of orange hab. It is my limit so far. I use fresh pods in cooking and make sauce with them too.

Yeah, the seeds themselves do not have any heat. You sprinkle your pizza with that crushed pepper which is mostly seeds, won't feel hardly any heat there. Placenta has the highest concentration. With Jalapeno if you remove that completely, you will end up with sweet pepper.

I've eaten 5 of them and had 2 on a pizza. I've tried them with the seeds and without, not any difference as far as I can tell. Of the 5 I've eaten 2 were pretty mild and the last one had me salivating and my eyes watering a bit. No milk needed, but the burn is different than other peppers I have tried. These like the lips and my gums.

So there is some variation in the pods. I don't think I've found my limit yet which is surprising as I was a little apprehensive about trying habs. Maybe a different variety or later in the season would be a different story. Guess I will have to wait until I grow a different type to find out though. No one I know around here sells/grows anything hotter than orange habs.

It's not even really seeds that put off that heat. If you are looking for heat then it is in the pepper's placenta holding the seeds in place. That is why you will hear people say towards the tip of a pepper you have the flavor and up higher near the stem will be your hot bite. If you are looking for heat, like I mentioned before the chocolate is about the hottest hab to my taste. Even Red Savina. However the lemon I heard is up there as well. Maybe look into fatalli which I plan on doing for next year. They vary in the 150-400k for scovilles.

I'm thinking of ordering seeds this fall from a website. I'm not exactly sure what kinds yet but I'm trying to nail down some different ones to get. I was thinking about fatalli, petenero, and one of the superhots to make sauce with (I'm not brave enough to try and eat one of those pods). I already have ring of fire cayenne, jalapeno, orange habanero and sweet banana for next year.

Just know that ordering or getting some from fellow growers is the best way to go. Lord knows you see a lot of what are these posts because we grow what we think is written and not actually is. Good luck and you mentioned liking the habanero flavor so I'd even go as far as watching some YouTube reviews of hotter Habs. Ted Barrus is the way to go there. The guy will eat absolutely anything. He is a super hot guy so take his taste buds and heat scale with a grain of salt, or massive glass of milk, because the guy is NUTS about heat. But he is the one I saw eat the lemon hab and he said it's hot, but holds a strong hab flavor still.

I don't know this forum's policy on mentioning websites, so I left out the websites name. But it's one that Ted Barrus get's some of his pods from.

Try wrapping a scallop or large shrimp with a piece of bacon. Stuff it in a Hab and bake at 400 for 15 minutes. HOT and TASTY!