Guest guest Posted November 20, 2003 Report Share Posted November 20, 2003 Ya want to mix 'em all in a blender and puree. Depending on the hotness of the peppers, you might want to go half on them. 1/4 if you're using the hottest habaneros. Love, Doc Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington - hettenna herbal remedies Wednesday, November 19, 2003 2:33 PM [herbal remedies] anti virus tincture? Just wondering if anyone uses the following and if I have it correctly:equal parts of fresh garlic/ginger/horseradish/habanero pepper/onion cover with acv and tincture for at least a month? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2003 Report Share Posted November 20, 2003 That's the one!! YEEHAWWWW!!!!!!! Now I have to get some. Obi-JohnLittleRockCutie wrote: In a message dated 11/19/2003 10:54:51 PM Central Standard Time, suziesgoats writes: There's a pepper in the hab family, supposed to be the hottest there is. Still trying to find a place to get them!Dear Friends,Here is some info I pulled from the wonderful web!A 1994 Red Savina Habanero from GNS Spices has tested an astonishing 577,000 Scoville Units and is believed to be the hottest pepper ever tested... Incredible! This is about TWICE as hot as your average orange habanero! ALL SOURCES: (d) dried, (f) fresh Aji Rojo, (1) 7-8.5 f, (3) 30-50 f Anaheim, (1) 2-3 f,              Ancho,   (1) 5 d,                Cayenne, (1) 8 d, (3) 30-50 f Cherry,  (1) 3 f, 3 d             Chipotle, (1) 6 d,  (3) 50-100 d De Arbol, (1) 7.5 d, (3) 15-30 f Guajillo, (1) 2-4 d,              Habanero, (1) 10 d, (3) 100-300 f Jalapeno, (1) 5.5 f,  (3) 2.5-5 f Pequin,  (1) 8.5 d, (3) 30-50 f Poblano, (1) 3 f,                Rocoto,  (1) 7-8 f, (3) 30-50 f Serrano, (1) 7 f,     (3) 5-15 f Tabasco, (1) 9 f,     (3) 30-50 f Tepin,   (1) 8 f, 8 d,           Thai,    (1) 7-8 f,    (3) 50-100 f Yellow Wax(1) 1 f, (3) 5-15 f HOT PEPPER SCALE SOURCE (1) "The Great Chile Book" by M. Miller, scale of 1-10 (10 is hottest) SOURCE (2) has had copyright problems and has been removed. SOURCE (3) "Chile Pepper Magazine", Scoville Unit scale x1000, obtained by high pressure liquid chromatography Curious as to relative heat levels, here's a listing of relative hotness of various peppers. Note that the hottest habanero is only *60 times* (not 100) hotter than the hottest jalapeno. Of course, with the recent development of the even hotter red habanero (which comes in around 325,000 Scoville units) this makes the hottest habanero *65* times hotter than the hottest jalapeno. Yet another site says the Tepin is the hottest.(Capsicum annuum v. aviculare) The small round fruit, 1/4" across, is only harvested from wild stands in the dry desert mountains of Northern Mexico, much hotter than habanero or tabasco. Plants grow into round perennial bushes which can be dug up and grown indoors overwinter in containers. Plants are late maturing, usually requiring 120 days for green fruit and 200 days from the setting out of plants to mature red ripe fruit.Plants are perennials, so can be grown in 3-4 gallon containers, and brought indoors during the months of frost, and then taken back outdoors when the weather warms. Gardeners have been able to keep the same plants for 4-5 years that way.Plants best grown in a container and bring indoors overwinter wherever there is heavy frost. Plants are perennial and will produce for many years. Being a wild plant, seeds can take 3-12 weeks to germinate at 75-85ºF, with the total germination rate from 55%-80% . THE WORLD'S HOTTEST PEPPER PODS, actual size!Dremann's Hotness Scale for the tiny TepÃn=20,000-50,000 with seeds removed, which means one ounce of dried pepper pods will produce a detectable hotness in 20,000-50,000 ounces of salsa! This is five times hotter than the Orange or Red Habaneros. The only other pepper in the world coming close to the TepÃn is the White Bulletâ„¢ Habanero. With Tepin pepper flakes, you can make the world's hottest naturally-occurring hot sauce by mixing it with lime juice to taste. Let stand for 24 hours, blend, add enough lime juice to make a pourable sauce, and refrigerate, it can indefinitely. Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
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