I will preface by saying I love heat and like a decent burn. I like hot Indian curry, very hot Thai food with bird peppers and i am known to put ghost pepper and habaneros in many dishes. Sriracha is ketsup! I love jalepeno palomas cocktails!! We call them Squishies!
These little round calabrese peppers have a unique quality when eaten raw. You know like any other pepper, I just took off the stem and popped it into my mouth. It was about the size of a big Bing cherry. They have heat and burn that goes from zero to 100 immediately - like a raw habanero only much sharper (if that makes sense.) Also, uncharacteristically to my experience with higher Scoville scale peppers, the burn does not last that long as a habanero or even Serrano would. The thing is - I ate it all on one side of my mouth. Next morning - giant canker sore on my tongue where I was chewing it (I know gross) but fact.
Anyone else try these round raw peppers off the plant and experience the same heat? I was not expecting it to be quite that hot based on member posts. Thanks in advance.