[CH] Hot Indian Pepper

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 My wife and I have been visiting a great Indian resturant here in 
Clearwater, FL called Mahal. They make the hottest food I've ever eaten out
of the house. I usually get vindaloo made hot, but I tried a curry on the
last visit, and asked for it to be made hot like the vindaloo.....Wow! (Now
if I could find a Mexican restaurant that cooked this fiery!) 

 I have no idea what kind of chiles they use, but I found a couple of seeds
in the food, and tried to germinate them, but the heat of cooking must have
rendered them useless for my purposes. I'll try to get a few seeds from the
kitchen next time we visit, if they'll part with them. 

 I tried a Red Savina Habanero on a sandwich a few weeks ago. The burn was
pretty intense and prolonged. It really didn't seem that much hotter than
the orange habs I grow. But, when a pepper is as hot as an habanero who can
really distinguish a few thousand Scoville units anyhow? I don't think I'll
even pursue this super hot Indian pepper. 

 I love my aji gold, and red sella for general eating, and I'll save the
"killers" like habs, datils and tepins for cooking, salsa, sauces or
sandwiches.(Or my Grandpa's bug killer!) 

I do enjoy the endorphin rush! 

God Bless, DatilDerek. 





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