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| So my best producing plant right now, here on Long Island happens to be one of my favorites. Behold the mighty weri weri =)
I've started picking in the last few days and already made a simple table sauce. So far, only about 4 or 5 ripened a nice orangey-red. Love my magic bullet for this sauce. I freeze most of 'em & use them for everyday cooking also. He's about 3 feet tall & just as wide. I will be bringing him in this winter for sure! Antoinette |
Follow-Up Postings:
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- Posted by peppernovice 7 b (My Page) on Thu, Aug 23, 12 at 21:37
| That's a beautiful plant! I'm not familiar with the weri weri. What is the heat and flavor like? Are there a lot of seeds? I enjoy the taste of the Numex Twilight I'm growing this year, but I doubt I will grow it next year because the pods are small with a lot of seeds. Congratulations. Tim |
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| According to Google, those little buggers are 150k shu. |
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| Thanks Tim =) I'm just tickled. Even my mom is impressed by the production on this guy. You can't imagine how I want to do a little dance! They're a little hard to describe but I'll try. You feel the heat right up front, as soon as you taste it. It's HOT and then fruity.... and then it wanes & it's GONE. No lingering on the palate. I was born in the West Indies, so hot pepper on every plate of food is the norm. I like Weri Weri because the peppers are tiny, about the size of a robin's egg or smaller. HOT for a nano second, then, by the time you're ready for the next bite....heat is gone, but flavor still remains. Love it. Because they're so tiny, I can pull one out of the freezer & serve one to a plate. No waste. Forgive Edymnion, what is 150 k shu? I googled it but got this post, ha ha on me XD Antoinette
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| Yup. SHU = Scoville Heat Units, its the official abbreviation for those too lazy to type out scovilles every time. ;) And obviously 150k = 150,000. |
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| O good googly moogly. Duh =) I can't believe I didn't figure that out, LOL!! Antoinette |
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| O, and when you cut one open, it is does have a lot of seeds. All that can fit in the tiny lil guy. Probably 6ish or so. The next set of peppers I pick, I'll post some pics of a couple of them cut open. I'm pretty sure it's a very common Guyanese pepper. In Trinidad, I was only familiar with the regular congo pepper. I had to ask my dad about Moruga and Trini scorpian. He's a bit of a joker so I'm not sure if he was putting me on or not, but he said 7 pot is called so because you could cook 7 pots of food with the same pepper. We've never had anything other than congo, weri weri & seasoning peppers in our household. I'm not sure if I can handle ghost, bhut, etc. They sound dangerous! :) Antoinette |
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| Yipes. Wikipedia has Weri Weri (also know as Wiri Wiri) at 100k to 300k Scoville HU. They rate Habs & Scotch bonnet (I believe this is what my mom calls congo, but I could be wrong)the same. Might be my mom uses weri weri, congo & habs interchangeably. Antoinette
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- Posted by peppernovice 7 b (My Page) on Sat, Aug 25, 12 at 23:58
| Maybe you can handle a little more heat than you realized. :) |
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| LOL. If I saw superhots for sale, I'd buy one of each just to see what they're like. I like the heat, but the underlying flavor is what I find most appealing. Seeing the SHU numbers is alarming though :) Antoinette |
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