The “Jalapeno M” is somewhat hotter than most Jalapeno peppers and “Mucho Nacho” even hotter yet, but the “Rome Jalapeno” rated at 7,000 to 9,000 Scoville units appears to be the hottest Jalapeno presently being cultivated.
“Jalapeno varieties are also available in an extreme heat. These peppers burn the inside of the mouth and any exposed skin. If too hot, consume or apply dairy products, which contain the chemical casein that cools the heat. Mucho Nacho is used to make salsa, sauces and pickled jalapeno peppers. This pepper rates between 4,500 and 6,500 on the Scoville scale. The plant resists
tobacco etch virus and
potato virus Y, but is susceptible to vascular wilts and fungal diseases. One of the hottest jalapeno varieties is the
Rome Jalapeno rated at 7,000 to 9,000 units. The peppers reach 3 1/2 inches long when ready for harvest 70 days from the transplant date.”
http://homeguides.sfgate.com/jalapen...ies-25777.html
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