Serious question. As someone who consumes peppers with just about every meal. what is the purpose behind a pepper with a 1 mil Scoville rating? The Hatch Valley greens and reds plus various jalapeno’s are eaten daily in this house.
Thats the same question I would have. A small amount of hot peppers goes very far.
If you dry the peppers or turn them into sauces you can control the heat and keep the flavor. The people you see eating whole Reapers on youtube are just doing it for the novelty. I also grow Jalapenos and Tabascos for mild heat and I am trying to get my Datils started again for medium heat. I had to start from scratch when we left America for Spain.
I like my stomach and intestines too much to put that stuff in any quantity,in me.
I grow bell peppers.
I used to order up calamari fra diavolo at the local Italian restaurant. But sometimes it was just too painful. After that I asked for mild sauce and a bottle of hot sauce to douse it to taste.
There are delicately flavored foods that can never be tasted after you destroy your taste buds with capsaicin.
I thought of you today when I took Jalapenos, cored them, put a cube of English Cheddar cheese inside, wrapped bacon around them, put a skewer through them and cooked them on the grill. Delicious! I think you subconsciously inspired me to cook that.