FARK.com: (6945350) Cool: Trinidad Moruga Scorpion wins hottest pepper title. Not Cool: Mean heat topped more than 1.2 million units on the Scoville scale

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		Cool: Trinidad Moruga Scorpion wins hottest pepper title. Not Cool: Mean heat topped more than 1.2 million units on the Scoville scale (timesfreepress.com)		111
		More: Spiffy, Scoville scale, Beanie Babies, hot sauces, New Mexico State University, Medical glove

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GranoblasticMan		2012-02-16 08:55:18 AM

RIP Bhut Jolokia, 2000-2012

BillCo		2012-02-16 09:20:14 AM

You know, this is getting to be ridiculous. Why don't you just stick a flame thrower in your mouth and pull the trigger.

oldernell		2012-02-16 09:48:58 AM

BillCo: Why don't you just stick a flame thrower in your mouth and pull the trigger.

Because the flames won't come out your butt, and that's half the fun.

(Sorry)

chimp_ninja		2012-02-16 09:50:35 AM

At some point, someone should just buy enough lab-grade capsaicin to just mold into the shape of a pepper (it's a solid below 62C), and declare themselves the creator of the most inedibly hot item on the Scoville scale by definition.

Unless you're a retard on a bet, you're never going to eat one of these things. Instead, you're going to crush it up, slurry it with vinegar and whatever, dilute a few drops in a gallon of chili, and declare yourself a daredevil. Anyone else can take any other hot pepper, slurry it, and just add more drops to get the same final effect.

chimp_ninja		2012-02-16 09:55:05 AM

I did enjoy this from the Wiki page on capsaicin:

"Clifford Woolf, the Richard J. Kitz Professor of Anesthesia Research at Harvard Medical School, has suggested using capsaicin to deter abuse of certain extended-release drugs such as OxyContin and Ritalin. When taken as prescribed, opioid prescription drugs such as OxyContin or stimulant drugs such as Adderall XR release their active chemical over time, but when crushed and insufflated, taken as a suppository, chewed, or injected, the larger than normal dosage is absorbed all at once and a much stronger effect is produced that can be highly habit forming and potentially fatal due to the higher risk of overdose. Woolf has argued that adding capsaicin into the capsules would be a safe way to deter abuse. A person taking the capsule in the prescribed way (i.e., swallowing it whole) would suffer no ill effects from the additive. However, a person crushing it would expose the irritant. Anyone then chewing it, snorting it, or injecting it would be exposed to the full power of the chemical."

We'll know if this works if Rush Limbaugh sounds like he's broadcasting from his bathroom. Also, the first person who takes it "as a suppository" will probably be a Fark headline.

rudemix		2012-02-16 10:02:42 AM

I'll wait for the youtube videos of people eating it. I have no real point of reference for 1.2m on the scoville thing. I need to see how badly a daring person cries/vomits/moans/wails/begs for me to understand just how hot this is.

busy chillin'		2012-02-16 10:02:44 AM

oldernell

BillCo: Why don't you just stick a flame thrower in your mouth and pull the trigger.

Because the flames won't come out your butt, and that's half the fun.

oh yes, them good ol' electric asshole blues.

Orion5k		2012-02-16 10:03:44 AM

That's some mean heat.

FlippityFlap		2012-02-16 10:05:38 AM

chimp_ninja

I've eaten half of a Bhut Jolokia. It was like getting maced. I sat at my table and cried for about 1/2 an hour, drank a glass of milk, and had one of the greatest endorphin highs ever. Next day sucked tho.......

zerkalo		2012-02-16 10:10:02 AM

Orion5k: That's some mean heat.

Mean heat, or the meanest heat?

Cythraul		2012-02-16 10:12:50 AM

BillCo: You know, this is getting to be ridiculous. Why don't you just stick a flame thrower in your mouth and pull the trigger.

I was pretty much thinking the same thing. I like spicy food as well, but this 'battle of the peppers' is getting a bit ridiculous.

There are already pepper oil extracts and various ingredients that are so hot that the recommended amount is literally two or three drops within a recipe. Like that Satan's Blood, or Devil's Blood, or whatever it's called.

My brother once made some chili that was so corrosive that after a few months the lid would no longer stay on the mason jar that the chili was contained in because the acids had worn down the threads on the jar and on the metal ring on the lid.

Arkcon		2012-02-16 10:13:10 AM

chimp_ninja: I did enjoy this from the Wiki page on capsaicin:
A person taking the capsule in the prescribed way (i.e., swallowing it whole) would suffer no ill effects from the additive.

After digestion, wouldn't the ancient Fark meme "Oil hits the anus" become suddenly relevant?

Pert		2012-02-16 10:13:29 AM

To put this in context, Dave's Insanity Sauce is "only" 180,000 Scoville units.

I REALLY like spicy hot food, but if I put more than 4 or 5 drops of Dave's sauce on my cheese on toast I really struggle to finish it.

From Wikipedia:

"The original Dave's Insanity Sauce premiered around 1993 and was one of the first sauces to be made directly from capsaicin extract, allowing it to be hotter than the hottest habanero-pepper sauces of the day. It was the only hot sauce ever banned from the National Fiery Foods Show for being too hot."

Badafuco		2012-02-16 10:13:34 AM

Freeze! You chili-chokin' pepper belly!

mavexe		2012-02-16 10:14:21 AM

FlippityFlap: chimp_ninja

I've eaten half of a Bhut Jolokia. It was like getting maced. I sat at my table and cried for about 1/2 an hour, drank a glass of milk, and had one of the greatest endorphin highs ever. Next day sucked tho.......

I had a dried out flake about the size of a pencil eraser once at a farmer's market, they were "samples". I put it on my tongue and swallowed it. I could feel for 15 minutes the streak on my tongue, roof of mouth, and throat that the flake of the pepper touched. my throat even blistered a bit. I also chugged a half pint of milk the guy handing samples was selling.

Worst next day experience was some Habanero jelly on a donut. I thought I was dying on the inside.

Fubegra		2012-02-16 10:15:05 AM

Habanero-based sauces are the hottest I can tolerate, and that's when used sparingly. A few drops of El Yucateco nicely seasons a bowl of chili for me.

Something like this sounds like eating pure pain.

Gothnet		2012-02-16 10:15:11 AM

chimp_ninja: At some point, someone should just buy enough lab-grade capsaicin to just mold into the shape of a pepper (it's a solid below 62C), and declare themselves the creator of the most inedibly hot item on the Scoville scale by definition.

Some or other chilli sauce company did sell pure capsaicin for while, not sure if they still do.

I like some hot peppers for their flavour - habanero actually tastes pretty good, when used appropriately, but you're right, this is just a silly competition now. A bit like the world record for wearing a beard of bees was eventually closed as a category once queen bee hormones were found that would attract every bee, everywhere to come and land on you.

skammie		2012-02-16 10:16:03 AM

They won't beat The Merciless Peppers of Quetzaltenango - Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.

CygnusDarius		2012-02-16 10:16:51 AM

Why you Americans are so obsessed with making more and more spicier peppers?.

SwiftFox		2012-02-16 10:17:10 AM

I asked a friend who suffers from anal retention to confirm the suppository thing, but he just looked confused and started emptying ashtrays

Fooky_Monster		2012-02-16 10:17:36 AM

Pussies

Matthew Keene		2012-02-16 10:17:48 AM

Cythraul: BillCo: You know, this is getting to be ridiculous. Why don't you just stick a flame thrower in your mouth and pull the trigger.

I was pretty much thinking the same thing. I like spicy food as well, but this 'battle of the peppers' is getting a bit ridiculous.

There are already pepper oil extracts and various ingredients that are so hot that the recommended amount is literally two or three drops within a recipe. Like that Satan's Blood, or Devil's Blood, or whatever it's called.

My brother once made some chili that was so corrosive that after a few months the lid would no longer stay on the mason jar that the chili was contained in because the acids had worn down the threads on the jar and on the metal ring on the lid.

I have a recipe involving bhut jolokia pepper sauce, ginger, and basalmic vinegar for pork loin and or roast. I wrapped the leftovers in aluminum foil one day. Came back after it had cooled to put it in the fridge, and the foil looked like Swiss cheese, in just two hours. It corroded that fast.

pute kisses like a man		2012-02-16 10:18:58 AM

your peppers have gone from food to poison when they start burning through your latex gloves.

FTA
"The capsaicin kept penetrating the latex and soaking into the skin on our hands. That has never happened to me before," she said.

/ There's no real reason to get much hotter than a serano or habanero. but, habanero's aren't really worth it because they don't taste good, despite the heat. The most important thing is the taste, not the heat.
// but the serano, she is beautiful pepper. she tastes like sweet victory.

Hoarseman		2012-02-16 10:19:13 AM

mavexe: FlippityFlap: chimp_ninja

I've eaten half of a Bhut Jolokia. It was like getting maced. I sat at my table and cried for about 1/2 an hour, drank a glass of milk, and had one of the greatest endorphin highs ever. Next day sucked tho.......

I had a dried out flake about the size of a pencil eraser once at a farmer's market, they were "samples". I put it on my tongue and swallowed it. I could feel for 15 minutes the streak on my tongue, roof of mouth, and throat that the flake of the pepper touched. my throat even blistered a bit. I also chugged a half pint of milk the guy handing samples was selling.

Worst next day experience was some Habanero jelly on a donut. I thought I was dying on the inside.

That is a great business model they have their.

PsyLord		2012-02-16 10:19:33 AM

Good thing Adam Richman "retired".

assets.nydailynews.com

TheShavingofOccam123		2012-02-16 10:19:49 AM

This reminds me of the hop craze in beer. Pneumatically stuff one pound of hops into each beer bottle. Add 1 ounce of beer. Taa-daaaaa!!!

/hey, I might have hit on something there...hop leaves in a bottle...sounds like a song from The Police

elffster		2012-02-16 10:22:58 AM

Its not a competition until someone dips their wang in pure million+ scoville hot pepper slurry

/you first..

Dictatorial_Flair		2012-02-16 10:25:45 AM

CygnusDarius: Why you Americans are so obsessed with making more and more spicier peppers?.

Trying to get a better pepper/protestor ratio for the coming police state.

MadTheologian		2012-02-16 10:26:33 AM

Obligatory Rob Stone video of eating hottest pepper (new window)

busy chillin'		2012-02-16 10:27:09 AM

thai chiles, jalapenos, serranos and poblanos are my favorite. I enjoy heat for sure, but this is just pure madness...

Louisiana_Sitar_Club		2012-02-16 10:27:16 AM

"People actually get a crack-like rush," Duffy said.

This guy should probably shop around with a few other dealers because whatever he's smoking, it's certainly not crack.

Incontinent_dog_and_monkey_rodeo		2012-02-16 10:29:37 AM

Habanero relish is delicious. My recipe is:

6-7 large habaneros, seeded
2 cups rice wine vinegar
1 cup fresh squeezed OJ
1 cup brown sugar
1 lb baby carrots
1 pinch of salt

Blend it all together, bring to a boil, then simmer until it cooks down, about 2-3 hours. Put it in the fridge to let it set up overnight, it's best served cold.

MattyFridays		2012-02-16 10:31:47 AM

PsyLord: Good thing Adam Richman "retired".

[assets.nydailynews.com image 485x364]

God, he looks like Chief Wiggum in this picture.

GranoblasticMan		2012-02-16 10:31:52 AM

chimp_ninja: Unless you're a retard on a bet, you're never going to eat one of these things. Instead, you're going to crush it up, slurry it with vinegar and whatever, dilute a few drops in a gallon of chili, and declare yourself a daredevil. Anyone else can take any other hot pepper, slurry it, and just add more drops to get the same final effect.

Complexity of flavor aside ( hint: jalapeños don't taste like poblanos and neither taste like tobascos ), if you're just using it for the capsaicin as in your example, wouldn't a higher concentration of capsaicin in a single fruit be better? I mean, what would you prefer: an entire field of poblanos or a single Trinidad Moruga Scorpion plant?

MasterYong		2012-02-16 10:32:24 AM

DAMMIT!

Now I gotta get one. I have eaten many a Ghost Chili (Bhut Jolokia), and still have some homemade B. Jolokia hot cause in the fridge from last season. Must. Get. New. Chili.

Eat a Ghost Chili (RAW), but make sure you have nothing to do for a few hours afterwards. It's a religious experience.

genepool lifeboat		2012-02-16 10:33:14 AM

TheShavingofOccam123: This reminds me of the hop craze in beer. Pneumatically stuff one pound of hops into each beer bottle. Add 1 ounce of beer. Taa-daaaaa!!!

/hey, I might have hit on something there...hop leaves in a bottle...sounds like a song from The Police

Whoa-oh

Fooky_Monster		2012-02-16 10:33:37 AM

Not a real man until you snort some.

Flab		2012-02-16 10:33:53 AM

Hoarseman: That is a great business model they have their.

They didn't invent anything... Alka-Seltzer has been selling "Hot & Spicy Recipes" books for a while now.

l3randon		2012-02-16 10:34:38 AM

skammie: They won't beat The Merciless Peppers of Quetzaltenango - Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.

Don't quit your day job, Chief.

\Whatever that is.

Cythraul		2012-02-16 10:35:33 AM

Matthew Keene: I have a recipe involving bhut jolokia pepper sauce, ginger, and basalmic vinegar for pork loin and or roast. I wrapped the leftovers in aluminum foil one day. Came back after it had cooled to put it in the fridge, and the foil looked like Swiss cheese, in just two hours. It corroded that fast.

Careful about that. I'm not fully educated on what will react with what, but if you contain acidic foods in reactive metals, you can create a situation such as you've described.

I've even heard you can turn such food storage combinations into a home-made battery. I have no idea if that's true, however.

Also, what recipe? Is it a marinade? A pan sauce? I love to cook and that sounds tasty.

Relevant (new window): I love this video. The kid eats a habanero pepper, and what do they give him to soothe his pain? WATER.

MasterYong		2012-02-16 10:39:18 AM

...just read the comments RE: Bhut Jolokia corroding glass, aluminum, and steel(? jar lids ?). You guys are full of it. I have made so many pure Ghost Chili (from raw peppers) pastes it's not even funny, and they have never, ever, ever corroded anything.

They sell pure capsaicin in plastic containers and glass jars. If what you are saying is true, it would eat through the containers before it even made it to market.

Odd thing to bullshiat about, but it is bullshiat. Ghost Chili eating through aluminum foil LOL... you sure you don't have some kind of pest problem??? :)

TheShavingofOccam123		2012-02-16 10:40:46 AM

This company sells jalapeno pickles and ghost pepper pickles. (new window)

Matthew Keene		2012-02-16 10:43:21 AM

Cythraul: Matthew Keene: I have a recipe involving bhut jolokia pepper sauce, ginger, and basalmic vinegar for pork loin and or roast. I wrapped the leftovers in aluminum foil one day. Came back after it had cooled to put it in the fridge, and the foil looked like Swiss cheese, in just two hours. It corroded that fast.

Careful about that. I'm not fully educated on what will react with what, but if you contain acidic foods in reactive metals, you can create a situation such as you've described.

I've even heard you can turn such food storage combinations into a home-made battery. I have no idea if that's true, however.

Also, what recipe? Is it a marinade? A pan sauce? I love to cook and that sounds tasty.

Relevant (new window): I love this video. The kid eats a habanero pepper, and what do they give him to soothe his pain? WATER.

It's used as a topping before roasting. I coat both sides. The ginger is sprinkled on liberally after coating in the sauce. I make it quite hot. 4 parts basalmic vinegar to one part Bhut Jolokia sauce. It tastes so good going down, but the fire on the back porch in the morning is something else. I love food that's painful to eat.

cosmoski		2012-02-16 10:45:27 AM

Seeds ordered! Thanks Fark and thanks California Seed and Garden Company.

Cythraul		2012-02-16 10:45:36 AM

MasterYong: ...just read the comments RE: Bhut Jolokia corroding glass, aluminum, and steel(? jar lids ?). You guys are full of it. I have made so many pure Ghost Chili (from raw peppers) pastes it's not even funny, and they have never, ever, ever corroded anything.

They sell pure capsaicin in plastic containers and glass jars. If what you are saying is true, it would eat through the containers before it even made it to market.

Odd thing to bullshiat about, but it is bullshiat. Ghost Chili eating through aluminum foil LOL... you sure you don't have some kind of pest problem??? :)

Link (new window)
Link (new window)

These articles only mention the 'leeching' of metallic taste into your food. I can't find anything about whether or not storing acidic food in reactive containers will encourage corrosion, but I'll keep looking.

Also, glass and plastic were not mentioned as reactive containers in these links. But this was just a quick Google result.

JoeCowboy		2012-02-16 10:46:00 AM

So what happens when the oil hits the anus?

JC

Egoy3k		2012-02-16 10:46:46 AM

Matthew Keene: It's used as a topping before roasting. I coat both sides. The ginger is sprinkled on liberally after coating in the sauce. I make it quite hot. 4 parts basalmic vinegar to one part Bhut Jolokia sauce. It tastes so good going down, but the fire on the back porch in the morning is something else. I love food that's painful to eat.

I have always wondered about this sort of comment on fark. I eat lots of spicy food I'm talking really spicy and I have yet to encounter such an event. Am I a mutant or something?

/what a shiatty superpower

SirGeorgeBurkelwitzIII		2012-02-16 10:47:40 AM

pute kisses like a man: your peppers have gone from food to poison when they start burning through your latex gloves.

FTA
"The capsaicin kept penetrating the latex and soaking into the skin on our hands. That has never happened to me before," she said.

/ There's no real reason to get much hotter than a serano or habanero. but, habanero's aren't really worth it because they don't taste good, despite the heat. The most important thing is the taste, not the heat.
// but the serano, she is beautiful pepper. she tastes like sweet victory.

Really? Habaneros are absolutely delicious. I can't think of a chile with better flavor.

AddictedToFoobies		2012-02-16 10:47:47 AM

busy chillin'		2012-02-16 10:50:42 AM

Egoy3k

Matthew Keene: It's used as a topping before roasting. I coat both sides. The ginger is sprinkled on liberally after coating in the sauce. I make it quite hot. 4 parts basalmic vinegar to one part Bhut Jolokia sauce. It tastes so good going down, but the fire on the back porch in the morning is something else. I love food that's painful to eat.

I have always wondered about this sort of comment on fark. I eat lots of spicy food I'm talking really spicy and I have yet to encounter such an event. Am I a mutant or something?

consider yourself a lucky mutant

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