In the end I used half a dried carolina reaper (chopped), plus a whole dried scotch bonnet (chopped), plus 5 crushed dried birdseye.
Worked nicely. Pretty hot, but not overpowering. Very tasty.
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Hmmm, my neighbour gave us some along with a pepper sauce made from them. We learned to use a tiny amount as the full on version is scorchio. I put a couple of fresh ones chopped up in a crab linguine, big mistake, we were sweating cobs and removing clothes to cool down before the meal was finished, a memorable eveningOriginally posted by NotAllThere View Post
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<butter wouldn't melt look> whatever gives you THAT idea??Originally posted by NotAllThere View Post
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My wife and my mate are both avid chilli growers.
Both have grown these and I can tell you from personal experience the heat and flavour varies wildly according to the growing season and the grower.
Some years they are mild-medium, more often they are very, very hot.
They tend to be very hot, without the beautiful smokey flavour of the scotch bonnets.
Try a nibble. Make sure you get a bit of the white membrane, the heat tends to linger there.Leave a comment:
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I suspect you do not have my best interests at heart...Originally posted by sadkingbilly View Post
about 2kg should do the job.
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Carolina Reaper
I was in Brighton last weekend and bought some dried Carolina Reaper. I'm used to making chillis and curries with Scotch Bonnet, but these are rather more upscale. Has anyone used Carolina Reaper in a chilli con carne? How much should I use?
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