HP 56 Death Strain - Semillero - Pimientos Picantes Foro sobre el cultivo de pimientos picantes, chiles, guindillas, ajies, salsas y comida picante en general
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Autor Tema: HP 56 Death Strain  (Leído 1601 veces)

Correntino

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HP 56 Death Strain
« en: 22 Noviembre 2016 »

Alguien sabe donde se pueden conseguir semillas del HP 56

Es cierto que esta muy cerca de los 3.000.000 en la escala ?


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Zeta

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Re:HP 56 Death Strain
« Respuesta #1 en: 22 Noviembre 2016 »
ni idea pero da miedo  8)
-= Keep it Simple =-

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Salsas Picantes Zeta  --> http://www.pimientospicantes.com/mercadillo-18/salsas-picantes-zeta/



Medallas de PimientosPicantes - Consíguelas en los concursos del FORO
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CristianSica

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Re:HP 56 Death Strain
« Respuesta #2 en: 22 Noviembre 2016 »
creia que a los 3M en la escala solo era posible llegar con salsas y concentrados tipo Blair y demas ... tiene buena pinta para hacer un sofrito e inhalar esos gases  [shock]
« última modificación: 22 Noviembre 2016 por CristianSica »
Cristian Sica
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maky4x4

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Re:HP 56 Death Strain
« Respuesta #3 en: 22 Noviembre 2016 »
Que mala buena pinta tiene. Si encuentras semillas avisa

Enviado desde mi A0001 mediante Tapatalk


Correntino

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Re:HP 56 Death Strain
« Respuesta #4 en: 22 Noviembre 2016 »
HP56 Death Strain – Is this the next world record holder

In an interview with Kristen Hampton of wbtv.com she gets to taste the HP56 Death Stain, she reports that this has now been tested at nearly 3 million SHU. During the video you hear Ed saying that this is the one they are submitting.. maybe a hint of a new World Record.

Note: just had an email from Ed to say the HP56 is averaging 2.89 million SHU.







Ed Currie of Pucker Butt Pepper Co. Tops Carolina Reaper with New Hottest Pepper, HP 56 Death Strain

ORT MILL, SC - Don't fear the Reaper any longer, there is a bigger fish to fry. Or we should say that could fry you.

It isn't called the Pucker Butt Pepper Company for nothing, and it has outdone itself. This South Carolina ring of fire has knocked the two-year-long Guinness’ hottest pepper in the world, the Carolina Reaper, off of its throne.

Though we aren’t sure if it will actually kill you, it might. It's called the HP 56 Death Strain, and it is not for the faint of heart.


According to the Charlotte Business Journal, the Death Strain clocks in on the Scoville Scale (the Richter Scale of chili peppers) at nearly three million units of heat. To put that into perspective, the Reaper is registered at about 2.2 million, while your average jalapeño pepper barely registers on their level ranging between 1,000 to 10,000 units.

Created by "man on fire," Ed Currie, both the Death Strain and Carolina Reaper were born from the same company. Evidently Pucker Butt Pepper felt that a marriage of the Bhut jolokia and Habanero peppers was just not enough.  Though the results have yet to officially be published, according to the Chile Foundry the two have already been rated as far as who is hotter, and the Death Strain wears the crown.

Whether trying this new creation would make you question your sanity or give you a new lease on life remains to be seen. But prepare yourself, and be sure to keep a carton of milk on standby.








chiliriot

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Re:HP 56 Death Strain
« Respuesta #5 en: 23 Noviembre 2016 »

Alguien sabe donde se pueden conseguir semillas del HP 56

Es cierto que esta muy cerca de los 3.000.000 en la escala ?


http://www.pimientospicantes.com/uploads/Correntino_1421/1479780453.jpg
De momento no se puede conseguir

🔥🔥🔥🔥🔥

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chiliriot

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Re:HP 56 Death Strain
« Respuesta #6 en: 23 Noviembre 2016 »
http://uploads.tapatalk-cdn.com/20161122/86943989dabca7f92a4918927e5ef372.jpg
también este está cerca de 3.000.ooo de Shu.....

🔥🔥🔥🔥🔥

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chiliriot

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Re:HP 56 Death Strain
« Respuesta #7 en: 23 Noviembre 2016 »
LAFAYETTE, La. -- It's part rock 'n' roll, part science experiment and pure adrenaline rush.

It's the short and squat purple pepper that could be the spiciest chili in the world.


"When you put one of these in your mouth, it's a whole 'nother ball game," Ronald "Troy" Primeaux says. "A bear is chasing you. You've just been in a car wreck. You just got caught speeding, and a cop is giving you a ticket. Your heart is pumping, and it lasts for about 30 minutes.

"Your body thinks it's going to die. You're not going to die."

Primeaux is working to stabilize this early generation pepper he's dubbed the Louisiana Creeper, a nod to Smokin' Ed's Carolina Reaper pepper that holds the title of Guinness World Record for hottest chili.

The 2009 graduate and current employee of the University of Louisiana at Lafayette is also working with the university to create an official Ragin' Cajun pepper that could include a line of products -- such as hot sauce and pepper jelly -- to go along with it.

"The university has had preliminary discussions about collaborating on a Ragin' Cajuns pepper and is exploring options," UL spokesman Charlie Bier said in an emailed statement. "We are very interested in growing our licensed consumable products, based on the success of our licensed burger, beers and coffee."

Primeaux has loved spicy food for as long as he can remember.

He says his mother fed him spicy gumbo through a bottle when he was just an infant. As a young child, he'd eat dozens and dozens of pickled jalapeno rings. As a teen, his family dared him to eat a whole habanero pepper, and he did so -- with no regrets.

"Why do I love peppers so much?" Primeaux asks. "It's because they're beautiful, yet they can be deadly. They're rock 'n' roll. There's something dangerous about them that's thrilling like a roller coaster."

 Hotter Peppers
In this Friday, Aug. 26, 2016 photo, Troy Primeaux holds a variety of peppers grown in his backyard in Lafayette, La. (Lee Celano/The Daily Advertiser via AP)
And he knows a thing or two about rock 'n' roll after playing guitar alongside local musicians Brother Dege and Tony Daigle for about 10 years.

But Primeaux has set aside his guitar for something he finds just as exhilarating -- creating the hottest pepper in the world.

Primeaux learned the ins and outs of growing and crossing peppers from professors he met while studying nursing at UL.

He grew peppers for the first time in 2004 and became intrigued by the "mystery of the new varieties." He crossed his first peppers the next year that resulted in the 7 Pot Primo. As he worked toward his nursing degree, Primeaux continued to experiment with peppers and worked to stabilize his new creations.

But with a 3.8 grade point average and only two semesters left, Primeaux surprised his friends and family in 2007 by switching his major from nursing to sustainable agriculture.

"The bad thing about nursing is that you take it all home with you. It's a lot to carry around," Primeaux says. "It takes somebody who can give a lot of themselves. I switched to plants because if you kill a plant, it's not that big of a deal."

Primeaux graduated in 2009 and continued growing peppers as he worked day jobs in and outside of his field. He currently conducts watershed testing for the university.


To create a name for himself, Primeaux crosses peppers of his own creation by a process best described as artificial insemination -- using the male reproductive parts of a particularly hot pepper plant to fertilize a particularly hot female plant of a different variety.

He keeps each of the 120 or so pepper plants in his Lafayette backyard garden from unintentionally cross pollinating by covering plants in mesh bags. He meticulously labels and tracks every variable for each of his pepper plants.

His larger crop of about 200 peppers were lost during the recent flooding on his mother's land in Indian Bayou. Primeaux would have sold the 100,000 seeds he would have harvested from those peppers to growers for $7.99 for 20 seeds.

The Louisiana Creeper is a cross between two of Primeaux's creations, the 7-Pot Primo and the Big Black Mama or BBM.

Primeaux made the 7-Pot Primo by crossing a Trinidad 7-Pot chili -- named because it can season seven pots of stew -- with a Bhut Jolokia, which is better known as the ghost pepper. He created the BBM by crossing the Bangladesh Naga Morich chili and the Trinidad Douglah chili.

"I'm still selecting different attributes," he says. "I'll cut open a pepper and check out the physical attributes and judge the look and smell and all of that of the plant to get what I want."

It's difficult to determine exactly what the hottest pepper in the world is because there is no single governing authority that measures the spiciness of chili peppers.

Individual chili varieties have been tested by different universities but haven't been tested against one another at the same university.

The Carolina Reaper rates an average of 1.57 million Scoville Heat Units according to tests conducted by Winthrop University in South Carolina and holds the Guinness World Record for hottest chili.

The 7-Pot Primo rates an average of 1.4 million SHU, according to tests conducted by the Chile Pepper Institute at New Mexico State University.

By comparison, a habanero pepper is typically between 100,000 and 350,000 SHU, and a jalapeno pepper is between 1,000 and 20,000 SHU.

Primeaux hopes his Louisiana Creeper and Ragin' Cajun peppers will have an average of 2 million SHU or better. It's a possibility, considering a single Carolina Reaper pepper came in at 2.2 million SHU during university testing to determine the average.

And for Primeaux, creating alarmingly spicy peppers is just the latest venture in a quest to leave his mark on the world.

"I didn't intend to create the world's hottest pepper -- arguably the world's hottest pepper," he says. "It's something I stumbled upon with a lot of passion, a little know-how and a lot of luck."

Story by Megan Wyatt

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CristianSica

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Re:HP 56 Death Strain
« Respuesta #8 en: 23 Noviembre 2016 »
http://uploads.tapatalk-cdn.com/20161122/86943989dabca7f92a4918927e5ef372.jpg
también este está cerca de 3.000.ooo de Shu.....

🔥🔥🔥🔥🔥

 [shock] [shock] [shock] que pedaso de bestia!!! esas semis las tenes a la venta??
Cristian Sica
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Correntino

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Re:HP 56 Death Strain
« Respuesta #9 en: 24 Noviembre 2016 »

no no las tengo pero averigué y es verdad que esta llegando a los 3.000.000, por eso hacen tanta  propaganda de que se rompió el Guiness para entrar en el 2017 con un nuevo record el cual sin dudas va a durar varios años, ademas esta Ed Currie de por medio

Lo que si estoy haciendo es tirar unos contactos para ver estas semillas aunque hay que darlo por seguro que van a aparecer decenas de estas a un precio elevado y no serán otra cosa que "Carolina Reaper" por lo tanto no hay otra forma que ir derecho al semillero o la gente que lo comercializa y PAGAR

Hablando de Carolina puse una de mis tantas plantas sin nombre debajo de mi ventana y al lado de una canilla ya que siempre pierde una gotas de agua de seguro me mantendrían mojada la tierra del que parecía ser una planta de Habanero más....1 metro y nada de flores...1,20 y nada....ahora con 1,40 metros se lleno de flores y muchas Cuajaron dejando ver ya algunos frutos un un ápice muy singular por lo que ya no me quedan dudas que tengo una planta gigante de TRINIDAD SCORPION .....y bienvenida obvio !!!!

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chiliriot

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Re:HP 56 Death Strain
« Respuesta #10 en: 24 Noviembre 2016 »
Yo se por cierto porqué he hablado con ED varias veces que está dedicando más curas a otro fenotipo, el hp50 , estamos hablando de nada,  si alguien se recuerda...... después del  Guinness hablaban que el nuevo sería estado el JIGSAW ....y ahora? Ninguno se recuerda!
Seguro que la lucha será entre ED CURRIE y TROY PRIMEAUX, porqué por lo que se dice ED se apropió de un fenotipos del 7 pot primo de TROY ,está la prueba del DNA que efectivamente el CAROLINA REAPER es Lo mismo del 7POT PRIMO .

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Correntino

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Re:HP 56 Death Strain
« Respuesta #11 en: 4 Diciembre 2016 »

lo que no entiendo es COMO se califica a un Pepper en la escala Scoville...

se hace una sola ves ?.....de sebe sustentar  con varias pruebas ?....todos los Buth Jolokia rojos por ejemplo  tienen en mismo picor


e leido bastante que para los records hay plantas con frutos especiales, un productor en USA casualmente a mandado medir por 3 años a diferentes Buth´s rojos y jamás logró pasar segun él los 800.000 y en un solo caso....su promedio es de 500.000

macalam

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Re:HP 56 Death Strain
« Respuesta #12 en: 4 Diciembre 2016 »
Yo después de recoger en esta pasada temporada 400 gramos de chiltepín, hice una salsa al estilo Sonora y cuando metí la punta de la cucharilla para ver cómo quedaba, me escaldó toda la boca (me acordé de Dalcarocun) y durante dos horas el paladar  seguía ardiendo. Así que paso de estos superpicantes que no te dejan saborear lo que estás comiendo porque se sobreimponen a los sabores de éstos alimentos. Estoy pensando en diluir esa salsa para poderla usar en mis comidas. Con sólo la punta de la cucharilla ya me pasó factura cuando fui al baño.

JUANAN romero

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Un saludo
JUANAN romero
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