Regarding hab temperature - I think a good bit of it has to do with climate and weather. Two years ago my habs were fine; last year all my plants died of a fungal infection after a long cold spring here in southern Indiana. This year, I've had a bumper crop of orange habs, and they have full-force heat and flavor. Of course, we've had a very dry and a very hot summer, perfect conditions for stressing the chiles. As far as "Thai Hot" goes - I have two restaurants in the vicinity that understand what that means. Otherwise they just wink and nod and assume the round-eyes can't take it - and don't get any more of my business... Jonathan W.A. Sawford wrote: > Hi...long-lost chile-head returning from cancer hell.... > > Is it my imagination, or have the words, "Thai hot" completely lost > their meaning? It seems that, with one exception (and they're not > > [snip] > > Oh...and along the same lines, has anyone noticed that, with the > exception of Red Savinas, habaneros seem to be losing their heat, too? > I recently made a batch of tabasco jelly that was an order of magnitude > hotter than a batch of habanero jelly that I made the next day..... > > Hi Jim, > > Good for you beating the cancer! I have to say your post struck a chord. I > have noticed for some time now that Chinense type chillies seem to be > getting milder. :( Here in the UK we have had an all-time low of a > 'summer', which I'm sure doesn't help the heat, but it's something I have > noticed over the last 2 years or so. This is from chillies bought from > supermarkets, from online growers in the UK, and even my own chillies > grown with seed from commercial seed suppliers. > > I know there are abominations such as 'heatless habaneros' out there > (ohmigod!) but I'm referring to ordinary habs, scotch bonnets, and the > like. The one exception to the rule this year has proved to be some fab > Fatalis from the Mid-Devon Chilli Farm. > > Any other UK CH'ers out there noticed this? > > Wendy > > >