If you would like to watch me cough and drool as I try some actual very hot peppers, check out the chili pepper playlist: th-cam.com/play/PLvGFkMrO1ZxLwj4324CeFQbQVpAWQwm6d.html
I believe I'm addicted to the heat from chilie pepers and make curries at least once a week. If I don't have any of the real chilis to chop up and put in the mix, I'll rely on the dry spices but it's not the same. Recently, however, I've found it's pot luck when you buy "chili" in the supermarket. Obviously I don't bother with Bell peppers but the only other varieties are usually just called "finger chilli" Sometimes these whill be very hot, othertimes they'll have no heat to them whatsoever. This is becoming more normal lately so, here in the UK, i would really like to find a regular source of known types of pepper. I have had some success growing various varieties in the past but not this year :( So hearing that people are deliberately creating strains without the heat is really worrying to me.
When I lived in Grenada in the Carribean they had 'seasoning pepper' at the store. They were scotch bonnets with very little spice but once in a very blue moon one would be pollinated by a hot pepper and you would get a surprise!
I am from Venezuela, where we call them "ají dulce", we don't have a lot of spicy food or spicy tradition, so our seasoning peppers are incredibly rare to have a surprise hot one, I love them honest and would use them to replace the tomato in my perico eggs.
@@YunxiaoChuit isn’t. Cross-pollination takes two generations to take effect in peppers, and in the rare event that it does happen (pepper flowers are self-pollinating and thus rarely have a chance for accidental cross-pollination,) the entire resulting plant would be affected (i.e. a seed from the specific cross-pollinated pod would then have to be grown into a full plant, whose resulting peppers would all share the same genetics, and thus, heat.) What’s likely here is that the pepper producer has gotten their spicy pods mixed in with the not-so-spicy batch.
Had a pepper garden in the backyard when I was a kid, one year we grew habaneros next to cayennes and they cross-polinated. Ended up with some very mild habaneros and really hot cayennes.
I used to eat hot peppers all the time. I once ate a dried scorpion moruga pepper, and I was able to last about 10 minutes before I had to have some milk. Not long after that, I ate a homegrown moruga that had been pulled right off the bush moments before. BIG. FUCKING. MISTAKE. The mouth feel was something along the lines of having my tongue squeezed with red hot pliers, and the bathroom situation was basically the equivalent of shitting battery acid, broken glass, pissed off fire ants, and hot coals for the next 6 hours. I lay on a hardwood floor for most of that time debating on whether or not I should call the hospital. In the end, the pain passed, and I'd like to think that I came out a smarter man, though I do still eat Habañeros from time to time.
I grew trinidad morugas this year, kicks the shit out of any ghost pepper I've ever eaten. If you extracted the oils and capsaicin from the peppers, it is hot enough to be pepper spray.
I think all of us spice lords have bit into something we thought we could handle, and learned humility. Our heat tolerance is so far and above the norm, where our moderate heat for a daily driver would wound most people, that we think, yeah, I can take this. But when you bite into a pepper that belongs to the gods... you know, and experience true remorse.
I've grown those Habanadas and found them amazing. While I am very much a pepperhead, it's nice to be able to enjoy the flavors of certain varieties without their heat, and more so to be able to share the flavor with my two roommates who are not at all into the capsaicin life.
Habanero without heard tastes like a more robust chipotle, peppers do have a distinct flavour aside from the heat all their own, and would make decent and complex’s spices.
Yeah I think Habanada is a great example of being able to show just how different chillies can taste. Most capsicum chinense verities has a very unique, super cool and delicious taste, but they are also some of the hottest chillies you can find. A regular Habanero is on the mild side for a capsicum chinense. I grew some habanada, even though I like heat, it was really cool to experience something that had next to no heat yet tasted nothing like a bell pepper. And I loved sharing it to people who don’t eat hot peppers, as it was to them a new flavour.
I grow these. It hilarious to prank people by giving them the hot ones while eating the heat-less ones without breaking a sweat right in front of them.
Just curious, do you grow them just for the amusement factor, or do you actually like their flavor? The bhut jolokia (ghost chili) is the hottest chili that I think still has a good taste, and I like cooking with them. But everything hotter than the ghost chili just doesn't taste good to me, at least for the few moments you get to actually taste them before you taste nothing but pain.
I eat the real peppers with them and do the same thing lmao. Habanero peppers are my favorite, the rest of the hottest chilis just don't taste good imo. Ghost peppers have some off sour taste that I just don't appreciate. I actually stopped growing them because the hassle it is to grow them vs the taste wasn't worth it in my opinion.
@skyefox5796 The hotter the pepper the more bitter they are just because of the capsaicin. The heat can be nice but there is a point it's not enjoyable to the pallet.
Yellow scotch bonnets are the secret of Caribbean food ! Almost every dish has a little bit and the trick is to not put so much that anyone notices the heat (but you get the floral notes)
You can play "Pepper Roulette," where you place a number of the heatless peppers and one regular into a bowl, and offer them to those who want to take a chance. The person who draws the hot pepper gets a pint of ice cream.
I love seasoning peppers... they make great powders, and "hot" sauce. I would cook with habaneros and my mother would always say it smelled amazing but would never eat it due to the spicyness. So I grew Trinidad Perfume and Habanada and Aji Dulce, all C. Chinense varieties but heatless, seasoning peppers used for their flavor. She was finally able to enjoy my spicy cooking.
I've grown many different varieties of heatless peppers. Sometimes heatless is a bit of a misnomer. And sometimes you get a fun surprise despite having absolutely no hot peppers for them to have bred with. Recessive traits can show up surprisingly many generations later. Especially with inbreeding or line breeding.
I grow habanadas! I ended up with 2 plants, one of which made fruit way earlier than the other. The leaf was also different and the unripe peppers were dark green instead of white. I was so excited to try it that I didn't care and picked one and chomped into it like an apple. Yeah turns out the seller had put some regular habanero seeds in to cut costs, and and I just bit into one. The peppers from the other plant were great, though.
Very interesting that your body reacted to the heartless 7 pot in some similar ways as the one with eat, just without the burn. Suggests that there must be other compounds in there other than the Capsaicin that generate the full feeling you get from peppers. They have bred out the capsaicin but maybe not some of these other related compounds? Just a guess.
Very helpful episode Jared! I've been looking into heatless peppers since my kids can't handle spice yet. So far the only option I've run in my corner of Europe is the basque green chilli pepper - though 1 in 10 can be mildly spicy! Crossing my fingers I can find these varieties in Europe or get them shipped here!
The quarantines on seeds are usually much easier than on plants. You might be able to import seeds, though perhaps the phytosantary certificate is still needed. At least seeds are less likely to die during inspection than plants are.
I remember watching the 7 Pot Primo "Fire Bees" episode some time back! Great description that most everyone can relate to. I completely agree with you that removing the heat makes sense. Tasting and eating food should be a pleasurable experience, the pepper should add to that, not scald your innards! I think it's wonderful that someone is actually making these super hot pepper without the heat.
Tabasco has some physical properties that make it well suited to sauce when ripened on the plant, they are very easy to pick with no stem attached and they are thinner skinned with a thick soft flesh so they quickly blend up nice and smooth. I've also noticed they have a very fast acting front of the mouth heat rather than a slow build.
Nice. I have sent Matt an order. :) My go-to pepper for the past few years are fish peppers, been growing them since I discovered that variety. Very flavorful and not insanely hot.
This would make for a crazy game of "Russian roulette" to play with your friends. I would use Ghost peppers, since the person who got the hot one will have a second or two when they are not sure what they got.
Oh, wow, this might be exactly the kind of vareity of peppers id like to get into growing. Im really bad with heat but i like some of the flavors they can provide. Maybe someday ill look and see if I can get those seeds!
This is great! I had no clue heatless superhots were a thing! I'm not a fan of heat so, I'm gonna have to try some out. The hottest I usually go is the green Tabasco sauce, which really doesn't have any heat at all to me. I just love the flavor and put that on a lot of things. But, I'd be interested in making some salsas with the heatless peppers. Thanks for the heads up! Cheers🥂.
In South Africa for several years we had Habanero flavored Doritos (I think its discontinued now, haven't seen them in ages) that had all of the distinctive Habanero flavor without the heat. Love the taste of Habanero, I go through a bottle of Habanero sauce every two weeks or so,
very cool i had to click immediately when i saw the thumbnail ive always imagined what it would be like to experience more of the base flavor profiles of some peppers that get overwhelmed by the spice and had no idea it already existed
Such a novel concept that someone would want to go backwards with the genetic selection we've historically done with these peppers, but its an amazing idea! love this!
@@tiki_trash just grow your own, peppers are one of the easiest things to grow. also, store bought ones tend to be old. the fresher the pepper, the hotter has been my experience.
these peppers do have a play in the kitchen. I love Jamaican jerk chicken, but it can be too spicy. In the past making it less spicy meant using less peppers, but you lose the heat AND flavor. Now you can mix half no heat and half regular to reduce the heat without diluting the other flavors.
Watching your flashback of you eating the actual 7 pot pepper amazes me. You keep a straight face and talk normally while your friend was clearly not having a good time.
@@WeirdExplorer LoL. I wouldn't even be able to make a straight face for a second. So, I have to give you respect for doing it that long. I am also very weak to spice though.
I could be wrong, but what I have learned about chilis is that the different fruity flavors are different kinds of capsaicinoids. Some capsaicinoids has less or no heat. So I think it makes sence that you notice some of the effects that the hot ones has from the heatless ones.
Yeah. I noticed that too. I was really disappointed when I bought a bag of habeneros from wegmans (grocery store) and it was closer to a bell pepper level of spice.
I'm a big pepper head, I grow peppers, many superhots and next year I have big plans to grow 20+ varieties. For me the perfect pepper is 750k Scoville. You might think I'd scoff at 'heatless' peppers but absolutely not. I want everyone to enjoy peppers. I really hope these become more mainstream and people start using these amazing flavor machines in everyday dishes.
Your body adjust to things quickly and will often starr preparing itself for what it believes to be about to happen. It's one of the reasons that the placebo effect works so well. You can get people to believe that they're intoxicated by giving them non-alcoholic beverages in containers suggesting that they are in fact full alcoholic beverages.
@@nontrashfire2 Don’t think it was on there (most didn’t back them), I just remember saying, “Colorado is a 3.2% state!”, once I remembered a family member that groused about it. I do start to sweat when I think about really hot peppers, though;)
I've grown cayenne peppers a lot in the past and even dried and powdered it's wayyyy more flavorful (and spicy) than the stuff from the store. Great peppers.
It's very interesting you mention the different quality of the heat. I've experimented with many super hot peppers--my favorite being the ghost chili--and that mild, back of the throat burn is typical of these peppers in reasonable amounts. When I cook with ghost chili, for instance, I'll put a matchstick head of the pepper to one bowl of soup. That bowl of soup is effused with that mild (I would say pleasant) burning sensation that, unlike jalapeno and tabasco, doesn't punch you in the face or make you cry. The salient point here, is that this the mild burn you're experiencing is NOT unique to these heatless peppers. It is how the hot versions of these peppers normally taste when used in the 'correct' amounts.
It's crazy how so many hot peppers look alike. That 7pot looks like a Carolina reaper. I grow reapers. I'd say reapers are more of a 20 pot pepper lol. I pot a few flakes in a huge pot of chicken soup & could feel some spice.
I was really scared watching this!!!! But amazing idea for a video and so informative...your channel never fails to captivate me!! Dont let those peppers get in the wrong hands😮😮😮
Bizarre, did not know this was a thing. I love chilis and have tried most of the common "super hots" at this point (sometimes regretfully), but I've found the bhut jolokia (ghost chili) is the hottest chili that actually still has a good flavor. Any of the chilis hotter than the ghost chili get that vaguely dried apricot (but also kind of just... bitter?) flavor, and I don't find them to have an appetizing taste. It kind of seems like if you remove the heat from the super hots, you remove their one defining feature... and you just end up with a not very great tasting chili? "Weird" indeed.
You should come to Brazil, we have more than one hundred endemic fruits here. On northern Brazil, the Amazon Forest can provide some of the strangest and most delicious ones. On central Brazil, the Cerrado plains have another bunch of unique fruits. On South and southeast Brazil, the Atlantic Forest has another dozens. Truly beautiful fruits here, you should travel to Brazil.
This might be interesting for cooking. There have been times where I've tried a spicy dish and felt like the flavour was really good, but it was entirely ruined by the fact that the heat was way too distracting and killed my appetite. I think a lot of chili peppers have incredible flavour that a significant percentage of people physically cannot appreciate, simply because they cannot tolerate the heat.
I used to grow Ghost Peppers and the fist batch of the season they wouldn’t be very spicy at all but by mid summer they were insanely powerful. I loved their flavor and always wished I could produce them w/o heat.
I grew the Habanada and Sweet Bonnett peppers for a few years. It's so weird, you bite into them and the initial feeling of a hot pepper is there but then just no heat, its so odd, you're right. We did not end up liking the flavor of the Habanada and the sweet bonnett was actuallly very nice, but it just takes too long to produce tiny fruits. We gave up on them both.
so its possible to have peppers that are eatable by most people but still have the flavour of the crazy ones! That is amazing because I actually love the flavour of some of the insane peppers, its just that they cannot be a normal part of diet for me. I can do a challenge with a small nibble but these ones I can put on a sandwich or whatever.
I've noticed that the best flavors in a pepper are in that little nub in the middle that holds onto the seeds. The heatless varieties allow you to eat that part and get the best of the pepper without burning your face off.
If you would like to watch me cough and drool as I try some actual very hot peppers, check out the chili pepper playlist:
th-cam.com/play/PLvGFkMrO1ZxLwj4324CeFQbQVpAWQwm6d.html
the real question is, do you need to keep a roll of toilet paper in the freezer after eating one still?
How do they take the heat out? GMO?
I believe I'm addicted to the heat from chilie pepers and make curries at least once a week. If I don't have any of the real chilis to chop up and put in the mix, I'll rely on the dry spices but it's not the same. Recently, however, I've found it's pot luck when you buy "chili" in the supermarket. Obviously I don't bother with Bell peppers but the only other varieties are usually just called "finger chilli" Sometimes these whill be very hot, othertimes they'll have no heat to them whatsoever. This is becoming more normal lately so, here in the UK, i would really like to find a regular source of known types of pepper. I have had some success growing various varieties in the past but not this year :( So hearing that people are deliberately creating strains without the heat is really worrying to me.
@@skullheadwater9839selective breeding.
as a man who ate a Carolina reaper, eating any of these peppers hot should be easy.
When I lived in Grenada in the Carribean they had 'seasoning pepper' at the store. They were scotch bonnets with very little spice but once in a very blue moon one would be pollinated by a hot pepper and you would get a surprise!
I am from Venezuela, where we call them "ají dulce", we don't have a lot of spicy food or spicy tradition, so our seasoning peppers are incredibly rare to have a surprise hot one, I love them honest and would use them to replace the tomato in my perico eggs.
pepper roulette sounds like fun
@@lasagnahog7695: Have you tried shishito peppers?
Don’t think that’s possible
@@YunxiaoChuit isn’t. Cross-pollination takes two generations to take effect in peppers, and in the rare event that it does happen (pepper flowers are self-pollinating and thus rarely have a chance for accidental cross-pollination,) the entire resulting plant would be affected (i.e. a seed from the specific cross-pollinated pod would then have to be grown into a full plant, whose resulting peppers would all share the same genetics, and thus, heat.) What’s likely here is that the pepper producer has gotten their spicy pods mixed in with the not-so-spicy batch.
For someone who doesn't recommend pranking people, you came up with a really good one!
Oh no
all fun and games until you grab the wrong pepper
As I always say, a good prank is one where everyone is laughing afterwards and no one got hurt. Aka the endless shampoo prank
@@Imptail123 I love that one. It's just so normal, I feel like youtube has tainted the word "prank" for so long
I accidentally got heatless habeneros from one plant this year. They were some of the best tasting peppers I have ever eaten.
Had a pepper garden in the backyard when I was a kid, one year we grew habaneros next to cayennes and they cross-polinated. Ended up with some very mild habaneros and really hot cayennes.
Nature is freakin awesome.
@@KamiNoBaka1 for some reason that struck me as incredibly wholesome
Habaneros have a wonderful fruity aroma, it almost reminds me of apricot.
I used to eat hot peppers all the time.
I once ate a dried scorpion moruga pepper, and I was able to last about 10 minutes before I had to have some milk.
Not long after that, I ate a homegrown moruga that had been pulled right off the bush moments before.
BIG. FUCKING. MISTAKE.
The mouth feel was something along the lines of having my tongue squeezed with red hot pliers, and the bathroom situation was basically the equivalent of shitting battery acid, broken glass, pissed off fire ants, and hot coals for the next 6 hours.
I lay on a hardwood floor for most of that time debating on whether or not I should call the hospital.
In the end, the pain passed, and I'd like to think that I came out a smarter man, though I do still eat Habañeros from time to time.
🤣 🤣 🤣 🤣 🤣 🤣 🤣
I grew trinidad morugas this year, kicks the shit out of any ghost pepper I've ever eaten. If you extracted the oils and capsaicin from the peppers, it is hot enough to be pepper spray.
I think all of us spice lords have bit into something we thought we could handle, and learned humility. Our heat tolerance is so far and above the norm, where our moderate heat for a daily driver would wound most people, that we think, yeah, I can take this. But when you bite into a pepper that belongs to the gods... you know, and experience true remorse.
Your insides were cleansed, that's for sure
@@brandon9172 I suppose fire does have a way of cleansing things...
Russian roulette with peppers sounds like a fun party game.
5 heatless and 1 full heat. Put them on a plate and give it a spin.
You can do that with Shishito peppers. One in ten are hot. And they are pretty sweet when they are ripe. Unripe they don't really have much flavor.
I've grown those Habanadas and found them amazing. While I am very much a pepperhead, it's nice to be able to enjoy the flavors of certain varieties without their heat, and more so to be able to share the flavor with my two roommates who are not at all into the capsaicin life.
Habanero without heard tastes like a more robust chipotle, peppers do have a distinct flavour aside from the heat all their own, and would make decent and complex’s spices.
Yeah I think Habanada is a great example of being able to show just how different chillies can taste.
Most capsicum chinense verities has a very unique, super cool and delicious taste, but they are also some of the hottest chillies you can find. A regular Habanero is on the mild side for a capsicum chinense.
I grew some habanada, even though I like heat, it was really cool to experience something that had next to no heat yet tasted nothing like a bell pepper. And I loved sharing it to people who don’t eat hot peppers, as it was to them a new flavour.
You can take the heat away from a normal habanero but keep the fruity flavour by mixing it into tomato juice ten to one ratio
I grow these. It hilarious to prank people by giving them the hot ones while eating the heat-less ones without breaking a sweat right in front of them.
Just curious, do you grow them just for the amusement factor, or do you actually like their flavor? The bhut jolokia (ghost chili) is the hottest chili that I think still has a good taste, and I like cooking with them. But everything hotter than the ghost chili just doesn't taste good to me, at least for the few moments you get to actually taste them before you taste nothing but pain.
You must be either very muscular or very toothless to engage in such actions
I'd be careful with that.
Some folks might have a sense of humor about that, and some might not.
I eat the real peppers with them and do the same thing lmao. Habanero peppers are my favorite, the rest of the hottest chilis just don't taste good imo. Ghost peppers have some off sour taste that I just don't appreciate. I actually stopped growing them because the hassle it is to grow them vs the taste wasn't worth it in my opinion.
@skyefox5796 The hotter the pepper the more bitter they are just because of the capsaicin. The heat can be nice but there is a point it's not enjoyable to the pallet.
I really love the floral notes of scotch bonnets - if that's preserved in the heatless version - I'm in.
Yellow scotch bonnets are the secret of Caribbean food !
Almost every dish has a little bit and the trick is to not put so much that anyone notices the heat (but you get the floral notes)
This would be an excellent idea for a Capsaicin Roulette party. The game involves throwing one hot pepper among the mild ones in a drinking game.
For extra fun make the first round with only mild ones and then only hot ones in the third round😂😂😂
"I'm going to hurt you" flavor is AMAZING. Can't wait to try one of those on a pizza diabola without shitting vinegar afterwards
You can play "Pepper Roulette," where you place a number of the heatless peppers and one regular into a bowl, and offer them to those who want to take a chance. The person who draws the hot pepper gets a pint of ice cream.
This is the first video ever that I actually think I'll buy something from the sponsor, Matt has some sick ass peppers.
Thanks!
I love seasoning peppers... they make great powders, and "hot" sauce. I would cook with habaneros and my mother would always say it smelled amazing but would never eat it due to the spicyness. So I grew Trinidad Perfume and Habanada and Aji Dulce, all C. Chinense varieties but heatless, seasoning peppers used for their flavor.
She was finally able to enjoy my spicy cooking.
That sounds wonderful. Bringing people together that dont have a good spice tolerance is nice
I’ve been talking about this for years, just so those that do not enjoy heat can enjoy the flavor (which they vehemently deny exists).
I've grown many different varieties of heatless peppers. Sometimes heatless is a bit of a misnomer. And sometimes you get a fun surprise despite having absolutely no hot peppers for them to have bred with. Recessive traits can show up surprisingly many generations later. Especially with inbreeding or line breeding.
I grow habanadas! I ended up with 2 plants, one of which made fruit way earlier than the other. The leaf was also different and the unripe peppers were dark green instead of white. I was so excited to try it that I didn't care and picked one and chomped into it like an apple. Yeah turns out the seller had put some regular habanero seeds in to cut costs, and and I just bit into one. The peppers from the other plant were great, though.
Try mixing the habanada with cayenne for a dynamite pair!
@@ironhell813 Wow, that's actually a really good idea. I still have a bunch of them dried, I'm absolutely going to try that, thanks!
This was a fun one. Ty, sir. I'll def check out Matt.
I love how you started with pranks and bar bets. That's just fantastic, and I never would have come up with on my own!
Very interesting that your body reacted to the heartless 7 pot in some similar ways as the one with eat, just without the burn. Suggests that there must be other compounds in there other than the Capsaicin that generate the full feeling you get from peppers. They have bred out the capsaicin but maybe not some of these other related compounds? Just a guess.
Very helpful episode Jared! I've been looking into heatless peppers since my kids can't handle spice yet. So far the only option I've run in my corner of Europe is the basque green chilli pepper - though 1 in 10 can be mildly spicy! Crossing my fingers I can find these varieties in Europe or get them shipped here!
glad to hear it! peppers are fairly easy to grow indoors too if you want a project 😄
The quarantines on seeds are usually much easier than on plants. You might be able to import seeds, though perhaps the phytosantary certificate is still needed. At least seeds are less likely to die during inspection than plants are.
Look for the nadapeno it is the heatless jalapeno
If you have some leftovers, it might be good to roast them because that brings out the sweet flavors and adds some smokiness.
Oh, also you could ferment them. A lot of the best hot sauces are fermented.
I remember watching the 7 Pot Primo "Fire Bees" episode some time back! Great description that most everyone can relate to. I completely agree with you that removing the heat makes sense. Tasting and eating food should be a pleasurable experience, the pepper should add to that, not scald your innards! I think it's wonderful that someone is actually making these super hot pepper without the heat.
Very neat. I didn't know these things even existed! This opens up an entire new world for my cooking.
Glad you liked it!
Thanks Jared! 🙌
thank you Matt!
That "membrane" inside the pepper to which the seeds are attached is actually called the Placenta. Very interesting video!
Tabasco has some physical properties that make it well suited to sauce when ripened on the plant, they are very easy to pick with no stem attached and they are thinner skinned with a thick soft flesh so they quickly blend up nice and smooth.
I've also noticed they have a very fast acting front of the mouth heat rather than a slow build.
They have an interesting flavour profile without the heat, due to the larger saltiness.
This is genius! I seriously was going to work on peppers. I wanted to make some non spicy peppers that still had the apricot flavor.
Nice. I have sent Matt an order. :)
My go-to pepper for the past few years are fish peppers, been growing them since I discovered that variety. Very flavorful and not insanely hot.
Thank you! It should already be on the way if you did!
This would make for a crazy game of "Russian roulette" to play with your friends. I would use Ghost peppers, since the person who got the hot one will have a second or two when they are not sure what they got.
I grew the Habañada peppers last year, and they’re delicious but not hot. Very, very productive too!
Sweet, I’d like a sauce made with these and the beautiful
Clean taste of cayenne.
Oh, wow, this might be exactly the kind of vareity of peppers id like to get into growing. Im really bad with heat but i like some of the flavors they can provide. Maybe someday ill look and see if I can get those seeds!
I was always curious about the flavor without the heat. Thank you.
That's an interesting take on things that I've never heard of,keep up the good work exploring weird things
The heatless ones would be good in salads. Very good.
This is the best episode so far
I had the habanada years ago it was so awesome. Loved that plant, really want to grow it again. Probably will this coming summer
Darn! For a moment there I was convinced you’d miraculously gained immunity to the heat.
As far as the confusion over the scotch bonnet and your coincidentally finding a relatively mild habanero
10:19 "im gonna take only a nibble out of this"
*eats half*
This is great! I had no clue heatless superhots were a thing! I'm not a fan of heat so, I'm gonna have to try some out. The hottest I usually go is the green Tabasco sauce, which really doesn't have any heat at all to me. I just love the flavor and put that on a lot of things. But, I'd be interested in making some salsas with the heatless peppers. Thanks for the heads up! Cheers🥂.
Matt! ❤️🔥❤️🔥❤️🔥
These would make perfect for adding to a sauce with the heat to embolden the flavor!
In South Africa for several years we had Habanero flavored Doritos (I think its discontinued now, haven't seen them in ages) that had all of the distinctive Habanero flavor without the heat. Love the taste of Habanero, I go through a bottle of Habanero sauce every two weeks or so,
They probably use habanadas.
The pepper series continues!!
The mixup situation gave me a hearty laugh.
very cool i had to click immediately when i saw the thumbnail ive always imagined what it would be like to experience more of the base flavor profiles of some peppers that get overwhelmed by the spice and had no idea it already existed
Same though I wished it did, I wasn’t producing it.
this is so rad! I made a simple hot sauce with carolina reapers once and I loved the flavor, but it was P A I N to eat 🙃
I am infinitely intrigued by these! Itching to try cooking with them
Interesting! I would love to try cooking with those sometime.
Fire Bee, is an amazing idea for a pepper name.
Such a novel concept that someone would want to go backwards with the genetic selection we've historically done with these peppers, but its an amazing idea! love this!
The whole trying to breed hotter and hotter are to me the novelty.
Older cultivars are much more about culinary use and productivity than just heat.
Jalapenos used to be much hotter but now the ones I find at supermarkets are very mild. They've been breeding the heat out of them for decades.
a lot of peppers, especially the hot breeds, have fantastic flavor, so though novel, it makes sense.
@@tiki_trash just grow your own, peppers are one of the easiest things to grow. also, store bought ones tend to be old. the fresher the pepper, the hotter has been my experience.
love that the pepper trained you.
dear god , those 7 pots are giving wild landrace scorpion pepper vibes .
they look like wild scorpion peppers.
Have grown the habanada for a few years...we love them.
these peppers do have a play in the kitchen. I love Jamaican jerk chicken, but it can be too spicy. In the past making it less spicy meant using less peppers, but you lose the heat AND flavor. Now you can mix half no heat and half regular to reduce the heat without diluting the other flavors.
Great music choice!
I love this! I've always wondered how some of these peppers taste.
I appreciate the science in this video
I am just initially commenting here to commend and congratulate you on your thumbnail, which is one of the thumbnails of all time.
Thank you. It may not be one of the best, but it certainly is one of the most.
That first one is really interesting. I bet it would make a pretty crazy bowl of chili.
Watching your flashback of you eating the actual 7 pot pepper amazes me. You keep a straight face and talk normally while your friend was clearly not having a good time.
Check the pinned comment. We made an entire series of ignoring each other's pain 😄
@@WeirdExplorer LoL. I wouldn't even be able to make a straight face for a second. So, I have to give you respect for doing it that long. I am also very weak to spice though.
I could be wrong, but what I have learned about chilis is that the different fruity flavors are different kinds of capsaicinoids. Some capsaicinoids has less or no heat.
So I think it makes sence that you notice some of the effects that the hot ones has from the heatless ones.
I NEED A BUNCH OF THESE!!!
Habinero is probably my favorite flavor of any hot pepper 🌶️ so this is very exciting!
Yeah, I believe Supermarkets are using farmers that are breeding out the heat of Hab's to sell more. I've noticed quite a difference in heat to them
Yeah. I noticed that too. I was really disappointed when I bought a bag of habeneros from wegmans (grocery store) and it was closer to a bell pepper level of spice.
@11macedonian bell pepper is crazy. That must've been a mistake on their part, there's no way it wouldn't have at least jalapeño heat
I'm a big pepper head, I grow peppers, many superhots and next year I have big plans to grow 20+ varieties. For me the perfect pepper is 750k Scoville. You might think I'd scoff at 'heatless' peppers but absolutely not. I want everyone to enjoy peppers. I really hope these become more mainstream and people start using these amazing flavor machines in everyday dishes.
Your body adjust to things quickly and will often starr preparing itself for what it believes to be about to happen. It's one of the reasons that the placebo effect works so well. You can get people to believe that they're intoxicated by giving them non-alcoholic beverages in containers suggesting that they are in fact full alcoholic beverages.
Accidentally bought 3.2% beer in Colorado many years ago when that was a thing. We totally noticed something wasn’t right after a couple;)
@@mlindsay527 So you had the label and packaging available to find the ABV available?
@@nontrashfire2 Don’t think it was on there (most didn’t back them), I just remember saying, “Colorado is a 3.2% state!”, once I remembered a family member that groused about it. I do start to sweat when I think about really hot peppers, though;)
I am eagerly awaiting the day someone creates the Fauxcoto/Roctono (a heatless C.pubescens pepper).
ooh yeah those would be good enough to be a hand fruit
Grew em(habanada), loved em, made paprika that kicks ass without kicking your ass
I feel like this video will pop off
here's hoping. the mighty algorithm has not been kind to me lately. maybe this will be a more suitable offering..
I've grown cayenne peppers a lot in the past and even dried and powdered it's wayyyy more flavorful (and spicy) than the stuff from the store. Great peppers.
Cayenne is the ultimate pepper.
Matt from Matt's Peppers is awesome ;)
I'm imagining these peppers tasting their best in a salad.
It's very interesting you mention the different quality of the heat. I've experimented with many super hot peppers--my favorite being the ghost chili--and that mild, back of the throat burn is typical of these peppers in reasonable amounts. When I cook with ghost chili, for instance, I'll put a matchstick head of the pepper to one bowl of soup. That bowl of soup is effused with that mild (I would say pleasant) burning sensation that, unlike jalapeno and tabasco, doesn't punch you in the face or make you cry. The salient point here, is that this the mild burn you're experiencing is NOT unique to these heatless peppers. It is how the hot versions of these peppers normally taste when used in the 'correct' amounts.
Nobasco and Habanada are fantastic names 😂😂😂😂
The flush you describe from the heatless 7 pot primo and other hot peppers sounds like the flush you get from niacin supplements.
"These don't get you in the mouth, they get you in the soul." lmao
It's crazy how so many hot peppers look alike. That 7pot looks like a Carolina reaper. I grow reapers. I'd say reapers are more of a 20 pot pepper lol. I pot a few flakes in a huge pot of chicken soup & could feel some spice.
Aren't a lot of hot peppers bred from the same original species?
@@walter-vq1fw I'd assume.
There are a few species. Shape is an easy way to tell, but breeding can get you pretty far from the archetypical shape.
The ubatuba cambuc pepper is a sweet variety of C. BACCATUM.
I was really scared watching this!!!! But amazing idea for a video and so informative...your channel never fails to captivate me!! Dont let those peppers get in the wrong hands😮😮😮
Absolute "f--k you. *Unheats your peppers*" moment 😂
It's all about the flavor
I had no idea this was a thing, I need these immediately. I love the flavor of hot peppers but I HATE spicy food with a passion
Possibly other capsaicin related compounds are left behind in the 7 pot primo
Bizarre, did not know this was a thing. I love chilis and have tried most of the common "super hots" at this point (sometimes regretfully), but I've found the bhut jolokia (ghost chili) is the hottest chili that actually still has a good flavor. Any of the chilis hotter than the ghost chili get that vaguely dried apricot (but also kind of just... bitter?) flavor, and I don't find them to have an appetizing taste.
It kind of seems like if you remove the heat from the super hots, you remove their one defining feature... and you just end up with a not very great tasting chili? "Weird" indeed.
I would be really curious to try these varieties because I would like to experience the flavor without the overwhelming heat.
You should come to Brazil, we have more than one hundred endemic fruits here. On northern Brazil, the Amazon Forest can provide some of the strangest and most delicious ones. On central Brazil, the Cerrado plains have another bunch of unique fruits. On South and southeast Brazil, the Atlantic Forest has another dozens. Truly beautiful fruits here, you should travel to Brazil.
OMG 🤯🤯🤯🤯🤯 this blows my mind! I thoght it was an impossible to remove dominant trait!
This might be interesting for cooking. There have been times where I've tried a spicy dish and felt like the flavour was really good, but it was entirely ruined by the fact that the heat was way too distracting and killed my appetite.
I think a lot of chili peppers have incredible flavour that a significant percentage of people physically cannot appreciate, simply because they cannot tolerate the heat.
I used to grow Ghost Peppers and the fist batch of the season they wouldn’t be very spicy at all but by mid summer they were insanely powerful. I loved their flavor and always wished I could produce them w/o heat.
I grew the Habanada and Sweet Bonnett peppers for a few years. It's so weird, you bite into them and the initial feeling of a hot pepper is there but then just no heat, its so odd, you're right. We did not end up liking the flavor of the Habanada and the sweet bonnett was actuallly very nice, but it just takes too long to produce tiny fruits. We gave up on them both.
This must be what all those pepper challenge TH-camrs are using
"screaming and vomiting" - this has a term: "scromiting."
Watching your pepper videos always makes my face sweat as if I just ate a hot pepper.
10:27 it's so spicy it glitched out the video
so its possible to have peppers that are eatable by most people but still have the flavour of the crazy ones! That is amazing because I actually love the flavour of some of the insane peppers, its just that they cannot be a normal part of diet for me. I can do a challenge with a small nibble but these ones I can put on a sandwich or whatever.
I've noticed that the best flavors in a pepper are in that little nub in the middle that holds onto the seeds. The heatless varieties allow you to eat that part and get the best of the pepper without burning your face off.
You could probably make it into paprika powder for seasonings.
I grew shishito peppers this year. 1 out of every 10 is hot, so it's like playing Russian roulette.
I was cultivating very hot peppers for about a decade and it sometimes happened that peppers that should be very, very hot were pretty mild.
I grow ghost peppers and I get ones with no heat on the same plant as the hot ones fairly often. Peppers are interesting!