Topic: Scorpion Chicken Reaper Jhalfrezi

[Naga]

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

[Kashmiri Bob]

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       

[Madrasandy]

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 

[Madrasandy]

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?

[Kashmiri Bob]

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 
 

[Madrasandy]

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

[Kashmiri Bob]

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

Rob 

[Madrasandy]

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 

[hammer6]

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

[Garp]

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?