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Bhut joka ... other wise the Ghost pepper... YES thats one hot puppy... er... pepper... so... the hard part is soursing one.. can't do it in montana.... closest thing it cosmic chili...
I've made Hab ABTs before, they are great!
Not too hot when you remove the ribs and seeds.
I grew ghost peppers this year, and one day will probably try one made into an ABT...
I'll make sure to have a case of Busch on hand for the melt down...
I haven't got to try one yet but I love heat and will this summer when my crop comes in...for hell boy try some red Caribbeans. If you start them in side your house you can actually grow them in your parts...ghost peppers are the only thing hotter then them....they are a habanero family but have about 4 times the kick of a yellow...I can't even get hab's here in my town....drives me nuts some times.
Was making puerco pibil one time and had a few extra habaneros so...
Now myself, I didn't try one. I like hot but I also know better but my BIL tried one and he was on fire for a while, said other than how hot it was it was good.
Good luck, I couldn't even get them to germinate this past year.
They are very finicky and even the smallest amount of stress will cause them to drop flowers or fruit.
Good luck though!
I use a soil thermometer and germinate mostly at 80-85 degree....I use a heating pad and a plastic cover(like a mini-greenhouse) first few days for a humid environment...
I have had pequins(bird peppers) take thirty days to germinate.I use a greenhouse grade growing medium called pro-mix with bio-fungicide...This prevents damping off of seedlimgs in these hot humid growing medium...
I plant 3 seeds per 1x2inch starter trays.Gives me better chance...
Check out university new mexico state chile shop about bhuts.Dr.paul bosland is a king in the pepper world.....
I am so addicted to ABTs and the jalapenos just don't have enough heat for me. I have been debating whther it is time to venture into the habaneo abt territory.