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Dear Dave:
I remember reading somewhere (Smithsonian magazine, maybe) that the Habanero was not the hottest pepper. Instead the honor goes to some variety with tiny pods that grows in the deserts along the Mexican border. If that’s true, I have two questions:
1). What’s the name of that chile?
2). Has it ever been domesticated?
Love your books. In advance, thanks.
Paul
Hello Paul:
The habanero is definitely the hottest pepper. The chile you are asking about is the chiltepin. I hear that someone has domesticated them commercially in Mexico. It rates about 100,000 SHU as compared to an average of 200k for habs. Read more here:
http://www.fiery-foods.com/dave/chiltepin.html
Thanks for your kind comment about the books.
Dave
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