Re: [CH] World's hottest pepper--not the Red Savina?

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If you cook with peppers, then you know what relative amounts to put in
when you're making up a batch of chili or salsa, because you are
experienced with the relative hotness of each pepper when it has been
"diluted" in cooking. 

So what I'm looking for, is anyone experienced with any peppers that are
hotter than the Red Savina?


thepepperman@cs.com wrote:

> Once you get to the upper reaches of heat levels the difference between one pod and another is virtually indistinguishable by taste. Also affecting the perception of heat is the manner in which they are prepared/served, what you're eating them with, how many peppers you've eaten in the last few days, etc...

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