Heat Gauge

[MikeB]

Pepper heat gauge

[MikeB]

[Curryandchips]

My own personal pressure gauge vents off somewhere around the scotch bonnet ... :D

[robkb]

Anyone want to try this one? Think it would make more than your eyes water :o :o

http://www.dorsetnaga.com/

Cheers,
Rob ;)

[Robert_Brenchley]

My wife cooks habaneros and eats them whole. I can just about manage a small piece when I eat it by accident.

[amphibian]

Anyone want to try this one? Think it would make more than your eyes water :o :o

http://www.dorsetnaga.com/

Cheers,
Rob ;)

That's Michael Michaud of River Cottage fame, isn't it?.

[Tulipa]

That's an interesting chart, I would love to grow and cook with peppers but don't want to go to all that effort if they are then too hot.

Can anyone suggest a fairly mild one to start with, ready for next year.

Thanks

[Merry Tiller]

Jalapeno to start with, then work your way upwards

[robkb]

Anyone want to try this one? Think it would make more than your eyes water :o :o

http://www.dorsetnaga.com/

Cheers,
Rob ;)

That's Michael Michaud of River Cottage fame, isn't it?.

Yep, the very same. If he ever offers me a snack I'm running away...

Cheers,
Rob ;)

[MikeB]

Jalapeno to start with, then work your way upwards

No, Jalapeno to start with, then work your way downwards, you want to taste the food. ;D ;D ;D

[tim]

Thank God some sane person said that. I've tried so often.

After 3 years in India, with chillies chopped onto everyday's breakfast - being a 'clever' 22 year-old - I decided that it was unclever.

It is an insult to the cook to kill the work of hours.

[robkb]

Glad you said that Tim, I've never understood this masochistic urge to kill the taste of food (especially Indian) with tons of chilli heat. South Indian vegetarian cooking has some of the best and most subtle flavours I've ever tasted, so why spoil them?

Cheers,
Rob ;)

[Curryandchips]

Like Tim, I went through a phase of testing my mettle by eating the hottest food imaginable (mental images of Jasper Carrott's magmaloo ...). Since then, I have concluded that the heat needs to be tempered with additional ingredients (not lager !!!). These include sugars, and dairy fats, often in the form of milk. I also accept that some people will have a higher tolerance to chillies, I consider myself one of those fortunate (?) souls. Taste is still paramount in my book though, not heat.

[Robert_Brenchley]

Same here; we may use masses of chili, but we put in loads of other stuff as well. Chili alone without other spices just gives something hot and tasteless. A lot depends on what you're used to as well; I can eat stuff now, and taste it, where once I wouldn't have managed it at all.