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(Daily Mail)   Guinness unveils the new hottest pepper in the world. Behold, the merciless peppers of Naga Viper, grown deep in a greenhouse primeval by the inmates of a British insane asylum   (dailymail.co.uk) divider line 179
    More: Interesting, Cumbria, Guinness, Indian Government, black pepper, Mexico, website designers, Guinness Book of World Records, Heston Blumenthal  
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18094 clicks; posted to Main » on 02 Dec 2010 at 8:42 PM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2010-12-02 09:27:40 PM
I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?
 
2010-12-02 09:28:32 PM
Aerdrie: Leskay: SharkTrager: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper
.
.
PEOPLE DO GARDENING IN GLOVES

1) They wanted a shot of him in the garden
2) Force of habit - he put his gloves on
3) Or maybe they asked him to put them on to give the phot shoot a nice, gardeny feel
4) They needed him to pose with a chilli
5) That's the one he grabbed

Sure, it's goofy and staged, but it's not shenanigans.

Reading fail? He has no gloves on, so no goofy staged photo of him with gloves on...


oi55.tinypic.com
 
2010-12-02 09:30:11 PM
Tawnos: 'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.


http://www.youtube.com/watch?v=PzkASRiqywk
 
2010-12-02 09:31:02 PM
Leskay: SharkTrager: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper
.
.
PEOPLE DO GARDENING IN GLOVES

1) They wanted a shot of him in the garden
2) Force of habit - he put his gloves on
3) Or maybe they asked him to put them on to give the phot shoot a nice, gardeny feel
4) They needed him to pose with a chilli
5) That's the one he grabbed

Sure, it's goofy and staged, but it's not shenanigans.


http://i53.tinypic.com/99ksap.jpg
 
2010-12-02 09:31:05 PM
geekadelphia.com

Naga...naga...nagonna work here anymore!
 
2010-12-02 09:31:19 PM
Fireproof: I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?


Amy Winehouses Sweat....1 Gazillion Scovell Units.
 
2010-12-02 09:35:12 PM
img203.imageshack.us

THIS chili will sort you right out.
 
2010-12-02 09:35:43 PM
www.stephenson.ac.uk
 
2010-12-02 09:43:32 PM
SuperNinjaToad: just for comparison sake how does the habenero stack up on the scovile scale?

also DSPturm you're a pussy... a jalapeno is not hot!!! it's just a slight tinge! :)


Habaneros are 200,000 to 350,000. I've had habanero and bhut jolokia as fried poppers, the difference in the burn isn't too noticeable. The bhut burn lasts a bit longer, though.

Both result in extreme anal distress 5 to 8 hours later.
 
2010-12-02 09:44:04 PM
Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.
 
2010-12-02 09:46:34 PM
farkingatwork: craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

I personally love their blazin and dave's insanity sauce as well, but I stop on the blazin about 12 boneless.


Get yourself a bottle of this:

www.funkypepper.co.uk

or this

www.funkypepper.co.uk

Then mix with melted butter and toss with freshly fried wing pieces.

I can make it through three of either without ill effect. Four is slightly too much, and six makes poo come out. Milk and sugar do nothing at all...

The Blazin' Wings at Buffalo Wild Wings are less than nothing in comparison. They try to over-compensate for lack of "hot" by adding a gallon of vinegar to every batch. All I taste is sour in their wings, then my tongue goes numb from the acid.

Want some of the best wings ever?

There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

I just wish I could remember the name of it...

Blair's Muerte Sauce is pretty good on wings as well, although the Sweet Death sauce is FANTASTIC!!!

/Mega and Ultra wings though?
//You will want to stab your face
 
2010-12-02 09:47:39 PM
craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

When did Buffalo Wild Wings get hot wings?

/medium, sure, but hot?
 
2010-12-02 09:47:43 PM
ibanezdude: Habaneros are 200,000 to 350,000. I've had habanero and bhut jolokia as fried poppers, the difference in the burn isn't too noticeable. The bhut burn lasts a bit longer, though.

Both result in extreme anal distress 5 to 8 hours later.


Capsaicin is soluble in oil so there's a good chance that frying them dilutes their potency.
 
2010-12-02 09:48:32 PM
It's engineered...that's cheatin.

Bhut jolokia still hottest NATURAL pepper
 
2010-12-02 09:49:26 PM
SuperNinjaToad: just for comparison sake how does the habenero stack up on the scovile scale?

also DSPturm you're a pussy... a jalapeno is not hot!!! it's just a slight tinge! :)


I like to pick em right off the bush when im grilling, slice the side off, stuff em with a nice sharp cheese and bacon wrap em. The farther into the season, the hotter they get. Just cut the plant down on thanksgiving, got 2 zip bags in the freezer.
 
2010-12-02 09:49:53 PM
for the dumbass author...

chili - stew
chile - pepper
Chile - country
Chilli - R&B singer
 
2010-12-02 09:50:26 PM
Just watched that episode last night so I'm getting a kick...

/if anything you should get more possessions!
 
2010-12-02 09:50:37 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.

Stable temp. I've found that keeping temps at 75 constantly is more important than light exposure (mine produce year-round in Oregon, just sitting in a window with a couple flouros above). Miracle Gro Tomato/Vegetable mix is also a big help - peppers love it.

More light and ample water = bigger peppers, but to actually get them to bear fruit int he first place didn't happen for me until 1) I stabilized the temperature in the room (they didn't like it too hot or too cold), and 2) I just gave them time. Many didn't even produce the first year after planting.

Now my key problem is pests. Aphids and Whiteflies love peppers.
 
2010-12-02 09:51:27 PM
Am I the only one who noticed that Naga Viper is a silly name because Naga means King Cobra, which isn't a viper?

Anyone?

\They say nothing is obscure on Fark.
 
2010-12-02 09:52:00 PM
oh...almost forgot...

Chilly - cold
Chilly Willy - penguin
 
2010-12-02 09:53:56 PM
Call me a wuss if it makes you feel better, but I don't believe in eating, drinking, or inhaling things that fight back.

Forget conventional. This thing goes straight to thermonuclear!
 
2010-12-02 09:54:44 PM
oh...

Chili Palmer - character in Be Cool
 
2010-12-02 09:56:22 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.

Like most plants they're a spring to late summer growing season. You're way past anything happening till Apr/May next year. If you have no bugs indoor you're going to have to artificially inseminate all blooms. Go to one of the hot pepper growing forums around the net, you'll get advice on what to do now as far as trimming, winter survival etc. And unless you have a room full of plants your not going to have enough to make hot sauce.
 
2010-12-02 10:02:00 PM
The ultimate will be the "Divide by Zero" pepper, each of which contains a tiny black hole, so your tongue is incinerated when it enters the event horizon, but the incineration happens so slowly that it is like eating a 1 billion Scoville pepper.
 
2010-12-02 10:04:08 PM
SquirrelWithLargeNuts: Tawnos: 'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.

http://www.youtube.com/watch?v=PzkASRiqywk



Thank you sir. I just laughed my ass off.
 
2010-12-02 10:07:47 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.



I bought a couple of these for kicks. Nothing after two weeks. So maybe it is a seasonal thing.
 
2010-12-02 10:08:44 PM
ihatedumbpeople: It's engineered...that's cheatin.

Bhut jolokia still hottest NATURAL pepper



It is still a hybrid variety, like this one is. breeding is not really engineering. the Bhut jolokia was just bred a while ago.
 
2010-12-02 10:09:46 PM
Tawnos: SquirrelWithLargeNuts: Tawnos: 'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.

http://www.youtube.com/watch?v=PzkASRiqywk


Thank you sir. I just laughed my ass off.


Watching that made my mouth water and face sweat, a lot. I love peppers but I'm not touching this one.
 
2010-12-02 10:14:42 PM
unless you have a room full of plants your not going to have enough to make hot sauce.

I have 10 plants all going strong. I knew I wasn't going to get a great yield all at once, so freezing until I had the right volume was my only option. Now I have to build a grow room to keep them until next year? I'll have to call my college roommate. He was good at... growing.
 
2010-12-02 10:16:24 PM
dbaggins: ihatedumbpeople: It's engineered...that's cheatin.Bhut jolokia still hottest NATURAL pepper

It is still a hybrid variety, like this one is. breeding is not really engineering. the Bhut jolokia was just bred a while ago.


Exactly. Just because this variety is newer hybrid doesn't mean it doesn't count. It was produced in the same manner that Bhut jolokia most likely was.
 
2010-12-02 10:20:39 PM
A PSA for all you fans of capsaicin: there is a topical creme containing it that you can apply to ease various aches and pains, and it really does work. However, and here is the caveat, if you, say, happen to have a sore wrist, and rub the creme in, and later go to the bathroom and need to use toilet paper, do not, under ANY CIRCUMSTANCES, apply the toilet paper with the hand attached to the wrist that has had capsaicin creme applied. This is not a trivial warning, and I am not making this up. If that wrist touches certain sensitive places, you will seriously regret it, for a long, long time.

Or so I've heard.
 
2010-12-02 10:21:03 PM
Scoville heat units Examples
15,000,000-16,000,000 Pure capsaicin
8,600,000-9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000-5,300,000 Law Enforcement Grade pepper spray, FN 303 irritant ammunition
1,359,000 Naga Viper
855,000-1,075,000 Naga Jolokia (ghost chili)
350,000-580,000 Red Savina habanero
100,000-350,000 Guntur Chilli, Habanero chili, Scotch Bonnet Pepper, Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper
50,000-100,000 Bird's eye chili/Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000-50,000 Cayenne Pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000-23,000 Serrano Pepper, Peter Pepper
2,500-8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco Sauce
500-2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100-500 Pimento, Peperoncini
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

/Just in case anybody was curious
//somebody probably beat me to it
 
2010-12-02 10:22:23 PM
Creator, Gerald Fowler, a full-time chilli farmer for five years, said: 'When they grow chilli in India or the Caribbean they're used to the heat and the drought. When they're grown over here I think they fight back against the harsher climate and produce even more heat.'

...

Mr Fowler crossed the Bhut Jolokia, with two other varieties, the Naga Morich and Trinidad Scorpion, and grew the plants in his 8ft by 16ft heated greenhouse.


Yeah, I don't think the climate plays that much of a role...
 
2010-12-02 10:23:53 PM
spleef420, you forgot:

img40.imageshack.us
 
2010-12-02 10:32:09 PM
Kuroshin: There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

Yucatan Sunshine
 
2010-12-02 10:32:56 PM
Stonerbloopers:
100,000-350,000 Datil pepper

Really? I love Datil peppers, and never thought of them as particularly hot. Very tasty, but never enough to register a real burn, like the habaneros.

Maybe there's a lower-heat variety?
 
2010-12-02 10:34:12 PM
ibanezdude: Both result in extreme anal distress 5 to 8 hours later.

I must be lucky, because I really don't feel the pain when the stuff comes back out. And I like me some hotness.


Kuroshin: The Blazin' Wings at Buffalo Wild Wings are less than nothing in comparison.

Supposedly, they're around 350k-ish scoville. I'm not sure if I believe it.
I've been going through a bottle of Blair's Sudden Death for the last month or so. Makes any wings I've had at restaurants seem like kiddie meals in comparison.

lame CSB: I got some macho points at my local Mexican place last week, when the Mexican sitting next to me at the bar felt the need to advise me on which of the two El Yucateco habanero sauces (red and green) was going to be too hot for me to mix into my salsa. I played stupid and said, "well, let me test them out." Took each bottle and completely doused some chips, and ate them straight. Neither are really very hot, but have slightly different flavors (I prefer the red). This guy must have thought I was going to die or something by the way he gasped.
Really? El Yuca-farking-teco sauce?
 
2010-12-02 10:35:29 PM
"He said: 'Some people have actually eaten the raw pods,"
That'll make your brown eye blue
 
2010-12-02 10:38:05 PM
cirby: I'm in Cancun right now, working at the Climate Conference.

They've been feeding us with the local workers.

So... they have a container of sauce, which is fairly hot, and I'm used to that level of spiciness. Didn't think much of it, and when I saw a pepper floating the the mix, I just popped it into my mouth, thinking it was just a sorta-hot pepper. I'm used to eating habaneros, and the rest of the salsa wasn't that spicy, right?

Wrong. Tears, sweat, lots of pain, more pain in the following day from the other end, et cetera. I said something to one of the locals, and he mentioned that they didn't eat those, they were just to improve the flavor of the rest of the stuff, you'd have to be crazy to eat one...


images.buddytv.com

No no, Señor... don't do it!
 
2010-12-02 10:44:46 PM
Kuroshin: farkingatwork: craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

I personally love their blazin and dave's insanity sauce as well, but I stop on the blazin about 12 boneless.

Get yourself a bottle of this:



or this



Then mix with melted butter and toss with freshly fried wing pieces.

I can make it through three of either without ill effect. Four is slightly too much, and six makes poo come out. Milk and sugar do nothing at all...

The Blazin' Wings at Buffalo Wild Wings are less than nothing in comparison. They try to over-compensate for lack of "hot" by adding a gallon of vinegar to every batch. All I taste is sour in their wings, then my tongue goes numb from the acid.

Want some of the best wings ever?

There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

I just wish I could remember the name of it...

Blair's Muerte Sauce is pretty good on wings as well, although the Sweet Death sauce is FANTASTIC!!!


goddamn that sounds good. I will definitely get myself a bottle of the hottest and something normal.

that orange one that people think is from mexico is definitely good - I like that kind of vinegar spice. Meanwhile, binnys has a kind of habanero hot sauce that I like as well - just a touch hotter, but great for mac n cheese/pizza.
 
2010-12-02 10:59:44 PM
cirby: I'm in Cancun right now, working at the Climate Conference.

Well I ate a habanero yesterday, and didn't blink. Chile warming is obviously a fraud. Capsaicin alarmist.
 
2010-12-02 11:03:53 PM
If anyone ventures themselves by Sikkim/Nepal. You HAVE to try out the Dalle pepper.

1) It's hot.
2) The hot goes away.
3) There is no burning part 2.

It's like the world's perfect pepper.
 
2010-12-02 11:08:48 PM
Fireproof: I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?


Blair's makes it, I know, but it's not any kind of spice or really an additive that you should use; it's a small crystal of pure capsaicin. I think it's called 6AM. And it's Scoville rating is 16,000,000. Chemically impossible to get any hotter.
 
2010-12-02 11:09:08 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.

Found the best way to grow the bhoot jolokia is to have 5-6 plants in the same pot. the plants I have give chillies all year round. What I do with these chillies is to cut them and soak it in oil (sunflower) for a couple of weeks. Then put a few drops of the oil on any rice based dish.

Do not handle the chillies and touch your face.... even after washing your hands multiple times!
 
2010-12-02 11:11:56 PM
upload.wikimedia.org
 
2010-12-02 11:14:16 PM
img34.imageshack.us

This competition sponsored by... Billy Mays' "Chipotlaway"!
 
2010-12-02 11:14:59 PM
HobsonJobson: Do not handle the chillies and touch your face.... even after washing your hands multiple times!

Rubber or nitrile gloves?
 
2010-12-02 11:15:57 PM
Last of the Crazy People:
Like most plants they're a spring to late summer growing season. You're way past anything happening till Apr/May next year. If you have no bugs indoor you're going to have to artificially inseminate all blooms. Go to one of the hot pepper growing forums around the net, you'll get advice on what to do now as far as trimming, winter survival etc. And unless you have a room full of plants your not going to have enough to make hot sauce.


My bhut jolokias (three plants) have made about 5 gallons of peppers and are still growing, though it's definitely slowed down. A single plant should be more than adequate for a few batches of salsa. Assuming the plant is actually growing anyway, which doesn't seem to be the case this time.
 
2010-12-02 11:17:50 PM
It's a regular farkin chili fest...

www.imfdb.org

/chili...er, hot

Here's a recipie for Bhut Jolokia Curry for those interested...

LINK (new window)
 
2010-12-02 11:26:53 PM
i.dailymail.co.uk
SO HOT, IT MELTS TEETH!

/estoy usando el internet?
 
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