That curry looks lovely, MA! Really nice! Wouldn't mind a plateful along with a few Cobras!

Andy. Just made a Chicken moruga bhuna using fresh scorpion chillies supplied by Foo King Hot.  Tasty, but not even close to the chilli heat of a typical fresh green naga from my local Bengali supermarkets.  Guess there could be quite a bit of variation; seasonal, quality, etc. on these super-chillies.

Rob       

Quote from: Bengali Bob on October 17, 2014, 08:39 PM
Andy. Just made a Chicken moruga bhuna using fresh scorpion chillies supplied by Foo King Hot.  Tasty, but not even close to the chilli heat of a typical fresh green naga from my local Bengali supermarkets.  Guess there could be quite a bit of variation; seasonal, quality, etc. on these super-chillies.

Rob     

I have noticed a lot of variation Rob , the moruga has hit 2 million shu with an average of 1.2 million(ish), the reaper has hit 2.2 million but averages 1.59, a great variation in heat levels. That is the trouble with super hots, they do vary. Even down to the 350.000-450,000 range , the choc hab  is a wonderfully fruity hot and tasty chilli but recently I have had a couple of "duds" with no heat whatsoever, very disappointing .
As the superhots become more popular it makes me wonder what strain and quality of chilli we are actually buying  . I have been on an internet search for some more reapers and after a lot of emails have tracked some down. One farm didn't have any because of "fake" strain of seeds and when they tested the heat levels were very disappointed , but they did say they have the proper seeds from smoking eds now and would email me when ready. If I get the true strain of reapers Rob I will send some out to you, they are amazing 

Quote from: Bengali Bob on October 17, 2014, 08:39 PM
Tasty, but not even close to the chilli heat of a typical fresh green naga from my local Bengali supermarkets.

I don't recall the scorpion chicken reaper jhalfrezi been as hot a curry as the naga naga one I made containing dried nagas, naga masala powder, naga chilli powder and naga pickle, but as I said would anything even taste hot after eating a fresh reaper chilli? But I do recall the naga curry nearly making me hallucinate , maybe the nagas work better in a curry?

I've just emailed FKH to enquire about the whereabouts of the Fatalii I ordered.  They've sent me two bags.  Moruga red and yellow.  If the red are anything to go by the yellow ones will end up in service onions.

Rob 

Let me know how you get on with them, looks like I may remove the foo king hot bookmark. If my chillis turn out good I will send you some, I have 6 varieties on order all 1 million +

Well Ive spent all night making a batch of base and now cant be arsed to make a curry, damn beer, roll on tomorrow night, I am so craving a hot spicy fix ! And I will get one  although mrs MA wont let let me use a superhot, Im sure I can settle for a Madras or my names not....!!  ;D

Good man Andy.  I can send you some of my dry reserve ghost/butch-T flake.  Immense depth of flavour and brutally hot.

Rob 

Sounds like a plan there Rob !, nice one. Still waiting to hear when my fresh chillis will be delivered, I am led to believe that he will be posting on Monday , fingers crossed. As soon as I receive them I will post some to you 

I can feel the heat from here, jeeeezus! looks good though!

A friend of Step-Garp, who is a trainee chef, brought me a little bottle of chilli sauce tonight. Had a half teaspoon and it started off nice but had a build up of heat, which wasn't uncomfortable but quite spicy.

He also left me a dried Moruga Scorpion Chilli. What the feck am I supposed to do with that?