[LC] Wołowy żar z doopy by Jeffrey

Kwax

Akurat habanero white jest ostrzejsze od scotch bonnet ;) Jak kogoś takie ostre papryczki interesują to zapraszam na forum chilihead.pl

to akurat jest dyskusyjne - tylko mowie ze podobna ostrosc The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of "heat", the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometimes placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink.

In 2000, the habanero was listed in the Guinness book of World Records as the world's hottest chile, but it has since been displaced by a number of other peppers, the record tending to change hands/pods every few years.

Ale chyba habanero jest wiele odmian. Jest coś takiego jak papryczki "typu" habanero. Jedne są ostrzejsze, drugie nie. Chętnie bym spróbował tej szkockiej czapki, ale na ostro robię sobie jedzenie raz na miesiąc, także z troski o flaki.

anister

Kwax

Akurat habanero white jest ostrzejsze od scotch bonnet ;) Jak kogoś takie ostre papryczki interesują to zapraszam na forum chilihead.pl

to akurat jest dyskusyjne - tylko mowie ze podobna ostrosc The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of "heat", the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometimes placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink.

In 2000, the habanero was listed in the Guinness book of World Records as the world's hottest chile, but it has since been displaced by a number of other peppers, the record tending to change hands/pods every few years.

Jeżeli porównujesz scotch bonnet red i habanero white to white jest ostrzejsza. Jeżeli porównujesz scotch bonnety i habanero wszystkie, to faktycznie są porównywalne. Ja mówiłem o pierwszym przypadku.