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scovilles moruga scorpion new hottest in the world

pepperfever said:
Unfair? I thought I was being honest..at least I asked him before I made my statement. I agree with what you said but supposedly I've used up my likes for the day. I have a tendency to be outspoken a bit but I try to stick to the truth. I am a skeptic! That's not a bad thing, it just means I'm reserving judgement. IF I ever grow a pepper that I think might be a record setter I'd sure want all my friends here and every other test possible to make sure it wasn't my imagination. I would want others to grow and test them under all possible conditions. Then IF it stood the tests maybe I would have something to crow about!
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I agree to some extent, and others have echoed that consistency is key, but if you're in Jim's shoes, how can you possibly say with definition that he results are replicable? I can see why he answered the way he did. The real answer is, "I don't know". No one can guarantee that. And that's why I said it's unfair for him to make some sort of guarantee with variables he can't possibly be aware of. Being a skeptic on repeatable results seems fair, but even if they are repeatable, Jim would be amiss in guaranteeing results in anywhere but his own environment. I don't think there has been a pepper measured yet that has been tested "under all possible conditions". What does that mean?

POTAWIE said:
Strange how with last years tests the bhut rarely reached 1 mil SHU and scorpions were tested much hotter. This year the bhuts averaged over 1 mil SHU and the Scorpion averages only slightly higher.
From personal consumtion I can guarantee that the bhuts/nagas I grow are not nearly as hot as the Trinidad Scorpion-BT that I've grown and most who have tried them both will agree
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Yeah. My chocolate habs were considerably hotter, subjectively, than any bhuts I consumed last year from my own plants. Shrug. Just the way it goes.
 
That is the best porn by far Luigi. You are an amazing grower. I am growing some Brain Strains and some of them look just like your morouga's.

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Well not exactly alike but very close IMO.
 
This is my 275 cents. The Scoville scale measures heat units. It doesn't measure where those heat units come from. 50-70% of the capsaicin in a pepper comes from Alkylamide, Which primarily affects the mouth rather than the nose and sinus. Then there's Dihydrocapsaicin, which affects the mid-palate to throat. Homocapsaicin and Homodiydrocapsaicin both have a prolonged and numbing heat sensation. Last but not least there's Nordihydrocapsaicin, which is considered fruity and sweet with very little burn. The Scoville scale tests these as a combined reading without regards to the percentages of each found in the pepper. ​

Different people have different levels of tolerance to each. I would assume some to have a higher susceptibility to one form than another and as well the other way around. There for, one person might find one pepper hotter than another, even if they both have the same SHU rating. ​

A habanero can also become hotter than a bhut due to seed viability, growing conditions, maturity and pod selection. These variables combined with human subjectivity and error, result in a forever ongoing debate on which pepper is the hottest in the world. Even if there's scientific evidence backing up the claim. Although science is human....and to error is human. I figure you have two options. Go with the science or go with your mouth. Both are right.​
 
pepperfever said:
Luigi, the picture is awesome!!!

I questioned Jim Duffy as to whether I could reproduce the heat by growing the morouga in my garden in lower southwest Minnesota, given that we all know peppers vary from plant to plant and pod to pod even on the same plant. Basically the answer hem hawed around the subject that it depended on what I was growing for and the conditions, etc, etc, etc..sorry not to rain on anyone's parade BUT a pepper that produced that level of heat should be consistently HOT without manipulation. If I plant and grow a brain strain I know what I get, if I plant a bhut jolokia I know what I get...yadda yadda yadda. So I remain a skeptic! IMO if I can't reproduce the same results or close to the same results in my garden what is all the hoopla about??
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Thanks
I try to give an answer to your question.
Plants are living creatures, they are not machines that come from a factory all exactly alike, and with the same characteristics.
A person can claim to have the declared characteristics of a car but not for a plant.

The reason is very simple, the plant grows according to your farming techniques, if these techniques are not appropriate or are not similar to those that have a record level of spiciness, your plants will do little fruit, fruit will be less spicy, the size of the plant will not be those exact, etc. .. etc....
 
So Trinidad is the epicenter of the hottest peppers then right? The pepper did originate from the Americas anyways last I read.
 
Luigi il Messicano said:
Thanks
I try to give an answer to your question.
Plants are living creatures, they are not machines that come from a factory all exactly alike, and with the same characteristics.
A person can claim to have the declared characteristics of a car but not for a plant.

The reason is very simple, the plant grows according to your farming techniques, if these techniques are not appropriate or are not similar to those that have a record level of spiciness, your plants will do little fruit, fruit will be less spicy, the size of the plant will not be those exact, etc. .. etc....
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Exactly! And to drive home (haha) the point even farther, even identically parted cars assembled on the same line in order can *still* run differently. It's especially true, much like peppers, when the environment is different. Humidity, temperature, fuel quality (which varies from pump to pump), air density, tire heat cycles, blah, blah, blah. And as Luigi suggests, these are *machines* and not even close to genetically constructed in their complexity.
 
Luigi those plants just look amazing. I don't know how you do it.

As far as the supers go I've decided that the science is what you make it to be. I think my science brain gets too caught up in numbers and experiments during the week when I'm in labs and stuff when in reality we're arguing over a number that doesn't mean that much in the first place.

3/5King said:
A habanero can also become hotter than a bhut due to seed viability, growing conditions, maturity and pod selection. These variables combined with human subjectivity and error, result in a forever ongoing debate on which pepper is the hottest in the world.​
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There's your summary right there. If I put it in my mouth and it's tasty and hot like I want it I don't care about the rest anymore. Happy growing.
 
Luigi il Messicano said:
This plant is a blend morouga (seeds by Chris), it has been farmed in
" luigimex's garden " in Italy.

If this is the genotype tested by NMSU I'd be very curious to know if the fruits of
this plant have the same level of SHU, or if they are hottest,since the hotness
also depends on the cultivation technique.

Currently, the genotype is in selection, but already we have seen
that it is quite stable and is not very different from the original version of the TS morouga.


canonsx186.jpg



canonsx260.jpg
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Teach us master.

Am I right in saying there's only one pod per node? Is that normal for this pepper?

This just makes me giddy.
 
Yes Jackie you are being unfair. They grew about 150 plants per variety and took large samples (20-25 peppers per plant) from different areas of the field. So they gathered the most and best scientific data ever in the history of man on superhot peppers. They watered and fed these plants like any chile in a clay soil field. No Hydro nutes, no stressing except for the natural New Mexico sun and dry heat. Nobody has done such an extensive study on superhots to date. CARDI is too busy having political in fighting to get anything done. It is so sad that Trinidad sauce makers are angry because of disease and pest issues that they now have to import peppers from other Caribbean Islands to make their own hot sauce!!! This study took 11 months from start to finish. You want a friggin guarantee for plant heat and I am sorry I cannot give you that. Lets go back in the past....When the Bhut or Butch T broke records don't tell me people did not buy or trade for seeds expecting to get the high record numbers? Don't start whining on here saying I am hemming and hawwing without giving you good answers. Your making me out to be deceptive and I do not like it. Can a Moruga Scorpion get as high as 2,000,0000? Yes it has been proven! When any of us grow it will it get to 2,000,000? Maybe? But all thats guaranteed is a maybe. I got behind this testing because I sell my peppers to the Industry. And the industry cannot go by the opinions of chile heads on gardening forums. The Industry needs facts. Right now we have the best data we can get. New Mexico State University spent thousands of dollars to do this study. Be grateful instead of critical.
 
Mr Duffy can you tell us a bit about your history with peppers? How long you've been dealing with superhots? Do you work for or with the CPI? How you got involved in the testing? Not trying to be a nosy bastage I'm just real interested in how you got involved with the industry. Thanks.

Please feel free to ignore me or send me a PM.

Thanks.
 
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