I Ate Super Hot Peppers... with the heat removed

Episode: 750 heatless Peppers
Species: Capsicum Sp
Location: NYC, USA
Big thank you to matt over at www.mattspeppers.com Check out his site if you are interested in growing some hot (or not so hot) peppers yourself!
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0:00-1:20 What Are Heatless Hot Peppers?
1:20-5:43 Heatless 7 Pot Primo Pepper
5:43-7:53 NObasco Heatless Tabasco Pepper
7:53-8:58 Heatless Cayenne Pepper
8:58-10:50 Heatless Scotch Bonnet Pepper
10:50-13:34 Habanada Heatless Habanero
13:34-14:33 Final Thoughts

[@WeirdExplorer]

If you would like to watch me cough and drool as I try some actual very hot peppers, check out the chili pepper playlist: kzbin.info/aero/PLvGFkMrO1ZxLwj4324CeFQbQVpAWQwm6d

[@AlexanderTheGoodEnough]

the real question is, do you need to keep a roll of toilet paper in the freezer after eating one still?

[@skullheadwater9839]

How do they take the heat out? GMO?

[@KenFullman]

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.

[@ThatGuyPotatoes]

​@@skullheadwater9839selective breeding.

[@dragnothlecoona]

as a man who ate a Carolina reaper, eating any of these peppers hot should be easy.

[@rawhamburgerjoe]

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!

[@alecity4877]

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.

[@lasagnahog7695]

pepper roulette sounds like fun

[@sdfkjgh]

@@lasagnahog7695: Have you tried shishito peppers?

[@user-xj8wy4uu1q]

Don’t think that’s possible

[@easternchatter]

@@user-xj8wy4uu1qit 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.

[@TheWeirdestOfBugs]

For someone who doesn't recommend pranking people, you came up with a really good one!

[@Tarik360]

Oh no

[@jason2753]

all fun and games until you grab the wrong pepper

[@Imptail123]

As I always say, a good prank is one where everyone is laughing afterwards and no one got hurt. Aka the endless shampoo prank

[@ImDaRealBoi]

@@Imptail123 I love that one. It's just so normal, I feel like youtube has tainted the word "prank" for so long

[@meisteremm]

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.

[@youtube.commentator]

🤣 🤣 🤣 🤣 🤣 🤣 🤣

[@TrentenLobo]

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.

[@BrandanLee]

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.

[@brandon9172]

Your insides were cleansed, that's for sure

[@meisteremm]

@@brandon9172 I suppose fire does have a way of cleansing things...

[@batzzz2044]

I accidentally got heatless habeneros from one plant this year. They were some of the best tasting peppers I have ever eaten.

[@KamiNoBaka1]

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.

[@batzzz2044]

Nature is freakin awesome.

[@jenshansenhavde]

@@KamiNoBaka1 for some reason that struck me as incredibly wholesome

[@Mangolite]

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.

[@aleisterlavey9716]

For extra fun make the first round with only mild ones and then only hot ones in the third round😂😂😂

[@Doom2pro]

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.

[@Tinil0]

That sounds wonderful. Bringing people together that dont have a good spice tolerance is nice

[@HayTatsuko]

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.

[@ironhell813]

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.

[@IQzminus2]

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.

[@ironhell813]

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

[@luke_fabis]

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.

[@KyrenaH]

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.

[@petrolak]

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.

[@K31TH3R]

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.

[@EeeEee-bm5gx]

You must be either very muscular or very toothless to engage in such actions

[@meisteremm]

I'd be careful with that. Some folks might have a sense of humor about that, and some might not.

[@skyefox5796]

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.

[@SilvaDreams]

​@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.

[@n0f8r]

I really love the floral notes of scotch bonnets - if that's preserved in the heatless version - I'm in.

[@fartguts]

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!

[@igeekling]

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.

[@tiki_trash]

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.

[@sinisterthoughts2896]

a lot of peppers, especially the hot breeds, have fantastic flavor, so though novel, it makes sense.

[@sinisterthoughts2896]

@@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.

[@PossiblyABird]

This is the first video ever that I actually think I'll buy something from the sponsor, Matt has some sick ass peppers.

[@mattspeppers]

Thanks!

[@tedharrelson3869]

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!

[@WeirdExplorer]

glad to hear it! peppers are fairly easy to grow indoors too if you want a project 😄

[@erikjohnson9223]

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.

[@shannabolser9428]

Look for the nadapeno it is the heatless jalapeno

[@mlindsay527]

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).

[@forbiddenra_muneballs]

Habinero is probably my favorite flavor of any hot pepper 🌶️ so this is very exciting!

[@DeathMetalDerf]

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!

[@sharendonnelly7770]

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.

[@wamlartmuse17]

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.

[@TheDuckofDoom.]

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.

[@ironhell813]

They have an interesting flavour profile without the heat, due to the larger saltiness.

[@NickCombs]

If you have some leftovers, it might be good to roast them because that brings out the sweet flavors and adds some smokiness.

[@NickCombs]

Oh, also you could ferment them. A lot of the best hot sauces are fermented.

[@stamasd8500]

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.

[@mattspeppers]

Thank you! It should already be on the way if you did!

[@noob19087]

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.

[@ironhell813]

Try mixing the habanada with cayenne for a dynamite pair!

[@noob19087]

@@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!

[@mattspeppers]

Thanks Jared! 🙌

[@WeirdExplorer]

thank you Matt!

[@notmyworld44]

That "membrane" inside the pepper to which the seeds are attached is actually called the Placenta. Very interesting video!

[@us7876]

"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

[@thewalkingcrow8946]

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.

[@darkhosis]

Very neat. I didn't know these things even existed! This opens up an entire new world for my cooking.

[@WeirdExplorer]

Glad you liked it!

[@sandrastreifel6452]

I grew the Habañada peppers last year, and they’re delicious but not hot. Very, very productive too!

[@ironhell813]

Sweet, I’d like a sauce made with these and the beautiful Clean taste of cayenne.

[@Locut0s]

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.

[@paulwright8378]

That's an interesting take on things that I've never heard of,keep up the good work exploring weird things

[@MadMeeper]

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!

[@freehat2722]

I was always curious about the flavor without the heat. Thank you.

[@tonydeveyra4611]

I had the habanada years ago it was so awesome. Loved that plant, really want to grow it again. Probably will this coming summer

[@SarahLovesFood]

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 🙃

[@M.athematech]

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,

[@ironhell813]

They probably use habanadas.

[@CelAbration]

I am infinitely intrigued by these! Itching to try cooking with them

[@nonsuch]

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🥂.

[@fiolettbjorn7461]

This was a fun one. Ty, sir. I'll def check out Matt.

[@deanevangelista6359]

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.

[@ritualxcoffee]

I love this! I've always wondered how some of these peppers taste.

[@noobsaber3213]

The pepper series continues!!

[@polespinosa4858]

This is the best episode so far

[@Alorand]

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.

[@liquidlychee]

Interesting! I would love to try cooking with those sometime.

[@YoKnow]

Matt! ❤️‍🔥❤️‍🔥❤️‍🔥 These would make perfect for adding to a sauce with the heat to embolden the flavor!

[@elverchavez5776]

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

[@ironhell813]

Same though I wished it did, I wasn’t producing it.

[@K31TH3R]

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.

[@thewrenchreviews9986]

Have grown the habanada for a few years...we love them.

[@wamlartmuse17]

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.

[@walter-vq1fw]

Aren't a lot of hot peppers bred from the same original species?

[@wamlartmuse17]

@@walter-vq1fw I'd assume.

[@Lithilic]

I would be really curious to try these varieties because I would like to experience the flavor without the overwhelming heat.

[@deenice7155]

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.

[@incompetech_kmac]

Great music choice!

[@dstock9855]

I appreciate the science in this video

[@Embassy_of_Jupiter]

I had a chili plant that looked something like a carolina reeper. It produced tons and if you ate them green they weren't even hot. but when they are ripe they bite back.

[@OpalDragon..o7]

love that the pepper trained you.

[@OnlyKaerius]

The mixup situation gave me a hearty laugh.

[@morningfox_]

Watching your pepper videos always makes my face sweat as if I just ate a hot pepper.

[@bluedyeno4]

I grow ghost peppers and I get ones with no heat on the same plant as the hot ones fairly often. Peppers are interesting!

[@generovinsky]

Matt from Matt's Peppers is awesome ;)

[@AuntyM66]

The heatless ones would be good in salads. Very good.

[@mcgibs]

That first one is really interesting. I bet it would make a pretty crazy bowl of chili.

[@lasagnahog7695]

I've wondered about this for so long. I can barely handle habanero flavored stuff so I'll never eat something like a bhut jolokia but I've been curious about the flavor.

[@pvc988]

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.

[@Patrick.Weightman]

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

[@petefromdewoods5157]

Grew em(habanada), loved em, made paprika that kicks ass without kicking your ass

[@MeliponiculturaenCostaRica]

OMG 🤯🤯🤯🤯🤯 this blows my mind! I thoght it was an impossible to remove dominant trait!

[@wickedninja8599]

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]

Check the pinned comment. We made an entire series of ignoring each other's pain 😄

[@wickedninja8599]

@@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.

[@Lochness19]

I'm always trying to collect milder or heatless versions of the baccatum, chinense and pubescens peppers for my vegetable garden. Currently I have Aji Fantasy, Habanada (Roulette), Aji Santa Cruz, St Croix and Aji Dulce.

[@stephsexoticpets]

that's so cool!!!!

[@Super-Dave-Outdoors]

Possibly other capsaicin related compounds are left behind in the 7 pot primo

[@brookechang4942]

The flush you describe from the heatless 7 pot primo and other hot peppers sounds like the flush you get from niacin supplements.

[@elissitdesign]

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.

[@espenschjelderup426]

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.

[@bcatbb2896]

there's a jalapeno with fish paste stuffed inside recipe that i love. sometimes you get one that's not spicy and it tastes amazing, wish the non spicy variety becomes a norm in grocery stores

[@ironhell813]

Ever tried chipotles with cream cheese stuffed? You’d love em no spice but tons of flavour.

[@Sojoboscribe]

I am eagerly awaiting the day someone creates the Fauxcoto/Roctono (a heatless C.pubescens pepper).

[@WeirdExplorer]

ooh yeah those would be good enough to be a hand fruit

[@jasonluke6364]

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

[@11macedonian]

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.

[@fungustheclown666]

​@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

[@thatboy3930]

I feel like this video will pop off

[@WeirdExplorer]

here's hoping. the mighty algorithm has not been kind to me lately. maybe this will be a more suitable offering..

[@user-yv6xw7ns3o]

I am just initially commenting here to commend and congratulate you on your thumbnail, which is one of the thumbnails of all time.

[@WeirdExplorer]

Thank you. It may not be one of the best, but it certainly is one of the most.

[@shellbullet37]

One of my goals after college was to breed heatless super hots. but while dropping out of my masters program the first round of peppers i started, half of the plants had no heat right out of the gate XD

[@vladimirpoutine7522]

I would love to try a heatless ghost pepper since they're already my favorite.

[@goiterlanternbase]

I am searching for a very fruity hot pepper, that is not just hit paprika. Will try this👍

[@user-nh9vl8gp7p]

You need a heavy cream to drink to remove the heat or Indian lassi, (yogurt based drink) to cool the fire- Capsicum baccatum mild varieties usually have fruitier flavors

[@user-nh9vl8gp7p]

The ubatuba cambuc pepper is a sweet variety of C. BACCATUM.

[@Dewe196]

Those will be my favorite , I always thought what pepper will taste like if it didn't have the spicy taste

[@youtube.commentator]

Very interesting video, i love very hot peppers, I'm interested in trying these

[@WeirdExplorer]

thanks! It was a weird experience, especially the 7 pot primo

[@seth468]

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.

[@mr-vet]

Interesting!

[@jeepowner2675]

I could care less about how hot you can make a pepper but for me, peppers can be very very tasty. Thanks for getting into peppers, i think ill grow some on my patio when it warms up

[@lonock1100]

It's all about the flavor

[@perry92964]

this is very informative, my go to sauce is scotch bonnet second habanaro, i always wondered what they would taste like if they werent hot. sometimes i wonder why some one would want to ear a million scoville pepper cause to me if the pepper is to hot it tastes like nothing but hot and its not good.

[@OzkAltBldgCo-bv8tt]

I'm imagining these peppers tasting their best in a salad.

[@boogiedaddy3434]

Wow, I didn't even know that heatless peppers were a thing. I love the peachy/mango nuances of many of the superhots but can no longer eat them. I will definitely be looking into these.

[@tulackt1395]

Hard to believe that you never heard of bell pepper.

[@1ntwndrboy198]

Friend gave me some peppers that looked like that and wasn't hot. He said he got them from cuba. He said they use rhem to make red rice 👍

[@jbeargrr]

I've wondered for years what those peppers actually tasted like, under the heat. Too much heat, and I don't taste anything else. The heat just wipes out everything else. A couple of those sound really good, I think I might grow some next time I plant peppers. I have already grown Tam Jalapeños, and they're not sweet at all, but do have pepper flavor. I like to use several Tams, with only acouple of regular jalapeños for a milder heat, but plenty of flavor. I have seeds for heatless cayenne. Haven't grown them yet .

[@moumous87]

Nobasco and Habanada are fantastic names 😂😂😂😂

[@Mark-nh2hs]

Be interesting especially the scotch bonnet one as I love the fruity/floral taste of Scotch Bonnet chilli but to get more of that flavour the heat goes up but I love the spiciness but sometimes I want a little heat but more of the flavour and a no heat one would make sense.

[@dbadagna]

Fascinating! How exactly do they remove the heat from these chiles?

[@kevinbane3588]

Matt knows his stuff.

[@ricardoribeiro7558]

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.