shawn wrote:
> On Wed, 27 Jun 2007 06:34:49 GMT, Dirty Sick Pig
> > wrote:
>
>> As for spicing it up, we have a small chile pepper called "labuyo" which
>> is common in Southeast Asia and is used in everything. All other
>> peppers are decorative. Labuyo is so nasty that a breed of fighting
>> cock was named after it. The little bomblet is featured as well in lots
>> of old folks' sayings and modern smartypants insults.
>
> According to what I just read the Sili Labuyo (Bird’s Eye chilli)
> comes in at around 80,000-100,000 Scoville units which puts as just
> about as hot as the lower end of the habanero.

I am deeply in love with my tongue because it's the only one I have. I
refuse to test this 80K-100K figure so I'll take your word for it. But
I know what you say about habanero; a friend from San Antonio, Tx gave
me a 1-1/2 quart Bell jar of tightly packed roasted habaneros in brine
and I barely used the first 1/2" from the top. That was over two years
ago so I'm good to go until mid-century. Until then I hang on to his
nice antique jar. :-)

> http://www.marketmanila.com/archives/sili-chilli
> http://www.answers.com/topic/thai-pepper

Thanks for these "hot" links!