AUGUST IN THE PEPPER GARDENS AT GORDZ HOT SAUCE
You can see the gardens are looking fabulous with big healthy hot pepper plants, despite the weather this summer. We had such a late planting and then it went directly from wet and cold to dry and superhot! Although we keep the peppers in good water supply, nothing makes them happier than rain and thunderstorms. Believe it or not.
Under the canopy we have pepper plants that are flowering, big green pods and excitedly, colour is happening! The bees are active in the gardens, pollinating all those hot pepper plants. Seems the late spring has heralded a late fall, much to our happiness!
Just a sampling of the super hot peppers changing colours at Gordz Hot Sauce.
The Naga Morich originates from Bangladesh and ranks extremely high on the heat level. It is considered exceptionally hot. The small to medium sized shrubs bear peppers which ripen from green through yellow and orange to red.Fruity and slightly tart in flavour, it also has intriguing undertones of woody smokiness. The Naga Morich is a cousin to the ghost pepper or bhut jolokia.
Scoville Scale:1,000,000 – 1,598,227 SHU
The Bhut jolokia (ghost pepper) originates from India.Growing the ghost pepper can be difficult, as they prefer more humidity and heat.Thankfully, we have had an extremely hot and humid summer! The plants grow to a good size and are very productive. The first flavor you will notice is an intense fruity, sweet chili flavor. The heat does not kick in for 30 – 45 seconds. Once the heat kicks in, expect sweating, watery eyes, hiccups and shortness of breath. The burning generally intensifies over 10 – 15 minutes and subsides after 30 – 40 minutes.
With their intense heat and their fruity flavor, ghost peppers are great for making hot sauces, for dehydrating into powders or chili flakes, or for chopping and cooking into larger meals, like pots of stew or pots of chili. The heat will really bloom in a large pot. A little goes a long way. Use them as you'd use a habanero, but remember, they up to 5 times the heat level of a habanero. Use caution when cooking with them.
Scoville scale:1,000,000 SHU
The Trinidad scorpion pepper is indigenous to Trinidad and Tobago. It is among the most piquant peppers in the world. The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger.
The Trinidad scorpion 'Butch T' pepper was, for three years, ranked the most pungent ("hot") pepper in the world according to Guinness World Records. A laboratory test conducted in March 2011 measured a specimen at 1,463,700 Scoville heat units, officially ranking it the hottest pepper in the world at that time.