haha its not mild lol. good luck. also raw vs in a sauce is totally different or cooked.According to Google, Ghost peppers are circa 1 Million Scoville Units which is quite "mild" compared to Scorpions at 1.4-2.2 million
I am relatively confident I can take Ghost Pepper based on that, and yesterday's "experience". I shall ask my dad for one of the Ghost chillies next week when I am over
2024 Chilli Growing Thread
- Thread starter BUDFORCE
- Start date
Not in a million years your be able to take a ghostAccording to Google, Ghost peppers are circa 1 Million Scoville Units which is quite "mild" compared to Scorpions at 1.4-2.2 million
I am relatively confident I can take Ghost Pepper based on that, and yesterday's "experience". I shall ask my dad for one of the Ghost chillies next week when I am over
i want video proof of you being sick 
Not in a million years your be able to take a ghost
To be fair - I was referring to putting it in a curry like I did the Scorpion rather than a full raw one
I just cut mine back like a rose bush, to about 8 inches, not my photo, but thats what i been doing for 10 years now.
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cheers will do similar see how they do. thanks !I just cut mine back like a rose bush, to about 8 inches, not my photo, but thats what i been doing for 10 years now.
id get your stuff organised early. like before jan so you can start off in doors as they do take a bit of time to grow .
I have a surplus of Cayenne chillis ( ring of fire ) just sat on the plants and they are going to be thrown soon because i have had WAY more than enough.
If someone wants them and are willing to pay the postage then you can have them if the forum admin are willing for that to happen. Who would i even ask though....
I dont have much packaging though so could only do it for a couple of people.
If someone wants them and are willing to pay the postage then you can have them if the forum admin are willing for that to happen. Who would i even ask though....
I dont have much packaging though so could only do it for a couple of people.
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Perfect job, well done
Thank you, I am learning on this one. I have also just made a batch of chilli con carne for the freezer so a busy day.