At the risk of sounding like a wimp, will they be marked as to how hot they are? I never have been able to take the heat, it'll hang with me for days.

Hmmm... Hotness is relative. I'm from SE La. I would assume (remember those first 3 letters) that a hotness of 1 to me would be a 2 or 3 to you. I grew up on Tabasco and Jalapenos and use it now as ordinary seasoning.
Without a standardized method of testing - there is no way to measure hotness.

Anybody got a Scoville test?

quote:

Originally posted by phat.bak:
Hmmm... Hotness is relative. I'm from SE La. I would assume (remember those first 3 letters) that a hotness of 1 to me would be a 2 or 3 to you. I grew up on Tabasco and Jalapenos and use it now as ordinary seasoning.
Without a standardized method of testing - there is no way to measure hotness.

Phat, I knew better than to ask you. I'll bet you have a salt shaker of habanero pepper on your table. While I spent some time in La. I never did get my coonass rating. I'll let PB explain that one. I can actually take it ok in small doses, but there are some real gluttons for punishment out there, long as I stay clear of those, all will be ok. If the chef's are realistic, folks can take it with a grain of salt, or slice of bread in this case.