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(Chattanooga Times Free Press)   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 ) divider line
    More: Spiffy, Scoville scale, Beanie Babies, hot sauces, New Mexico State University, Medical glove  
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6956 clicks; posted to Main » on 16 Feb 2012 at 9:59 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2012-02-16 10:51:28 AM  
3 votes:

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.


The reason capsaicin 'burns' is because it binds tightly to the same receptors that let you know you put something hot in your mouth. You won't actually get a physical burn even if you put a pile in your mouth. It's an illusion of damage, just real enough to fool your brain into flooding your bloodstream with endorphins.

Chemically speaking, it's a weakly acidic compound, without any very reactive groups on it. It's sort of like a molecule of vanilla joined to a fat. Your foil went to hell because you aren't supposed to store vinegar-based foods in aluminum foil.
2012-02-16 11:10:30 AM  
2 votes:
I have seeds from the Trinidad Scorpion on order and usually grow a variety of peppers from mild to stupid. My favorite habanero recipe is to melt a bag of semi-sweet chocolate chips and mix in one seeded diced habanero. Wrap the chocolate in wax paper and refrigerate until solid. Chop into bite sized pieces and enjoy!
2012-02-16 10:53:12 AM  
2 votes:

MasterYong: ...just read the comments RE: Bhut Jolokia corroding glass, aluminum, and steel(? jar lids ?). You guys are full of it.


Yea verily. Capsaicin itself is almost chemically harmless. The only reason it "burns" is that the molecule binds a particular nociceptor (TRPV1) expressed widely in mammals. Birds on the other hand can eat peppers like crazy because they don't register capsaicin as inflammatory (peppers likely evolved this strategy to spread their seeds further). If you had a TRPV1 mutant that didn't bind capsaicin, you could probably eat a kg of the stuff and not feel any ill effects.

Any putative corrosiveness of a hot sauce is due entirely to a literal acid like vinegar.
2012-02-16 10:39:18 AM  
2 votes:
...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??? :)
2012-02-16 10:32:24 AM  
2 votes:
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.
2012-02-16 09:48:58 AM  
2 votes:

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)
2012-02-16 06:56:53 PM  
1 vote:
My boss is from Trinidad. A few years ago he went to his fav Roti place and bought lunch. He got a mild one for me.

Just a few tiny slivers of that farking pepper are like eatting lava !

I think I drank half a gallon of milk to kill the burn.
2012-02-16 01:19:21 PM  
1 vote:

Jubeebee:
The one time I made that mistake, I spent a few minutes hilt deep in a glass of milk to stop the burning. That sort of thing gives you a new perspective on humility.


I think all of us superhot growers have done it at least once. We get all cocky (only half a pun intended) because we can handle the regular hots that way and think we know what we're doing, and then BAM!

Of course, it only has to happen once before you learn better.

...

Or twice in my case. Went out and bought rubber gloves for handling my superhots with after that. Didn't read the box closely enough, they were latex. Capsaician molecules permeate latex, you *HAVE* get to vinyl. Very first though after going to the bathroom again was "Oh farking hell, not again!"
2012-02-16 01:07:35 PM  
1 vote:
If you're looking for some wings that are both made with ghost peppers and farking delicious go here Link (new window). They're made with ghost peppers and marinated in Ten Fidy Imperial Stout.
2012-02-16 01:02:26 PM  
1 vote:

Edymnion: Buy your seeds from NMSU Chile Pepper Institute or TheHippySeedCompany (based out of Australia).


Pay no attention to the black vans parked outside your door as that package arrives.
2012-02-16 12:36:55 PM  
1 vote:

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

I've heard from some of the hardcore pepper guys that there are a few companies selling knockoff scorpions. This was from a guy who got his seeds from a university researcher.


Buy your seeds from NMSU Chile Pepper Institute or TheHippySeedCompany (based out of Australia). I can personally attest to them always giving you the best quality seeds you could ever ask for, and they've always been 100% true growers. Never had a single mixup from either of them.
2012-02-16 12:34:49 PM  
1 vote:

chimp_ninja: offmymeds: The tears well up in their eyes, their mouths open and they go immediately for a glass of water to try to cool off their scorched tongue and throat.

Heh. That's an excellent way to wash all of the other stuff on your tongue away, opening up more real estate for the oily, waxy stuff that is actually causing the burning sensation.

Capsaicin is, however, soluble in ethanol. Beer is only 5-10%, so you might want to reach for the stronger stuff. Room temperature is better than cold. Here to help.

(Milk works too, but then you're an adult who drinks milk.)


For the record, alcohol is a TERRIBLE idea for trying to kill pepper heat. Capsaicin does indeed dissolve in alcohol, whereas it is neutralized by milk (well, more specifically certain molecules in the milk bind to the same receptors on the tongue as the cap, meaning it blocks the heat instead of neutralizing it). Alcohol dissolves it and then spreads it even across your entire mouth.

I make a concoction I call "Satan's Piss" by infusing high proof vodka with a whole bhut until the pepper blanches white. The vodka turns piss yellow. You take a shot of that and all you taste at first is the vodka. A minute or two later when the vodka is gone, your entire mouth and throat catch on freaking fire. I've been told I'm no longer allowed to bring that bottle to.. well... anything ever again.
2012-02-16 12:26:43 PM  
1 vote:

Ace25: Old news.. they have peppers that have topped 2 million scoville units now.

It really isn't that big of a secret how to make super hot peppers, all you have to do is stress the plant during flowering to make more capsaicin, which is how they got some of the Butch T peppers to reach over 2 million.

/growing a dozen different varieties of super hots now under LED lights in hydro
//every person that sees them has to remind me I could make a lot more money with a different crop


As a pepperhead (I don't eat the things, I just like growing and selling them), I went and dug up the details of the NMSU research project. The average heat of the Moragu was indeed 1.2 million scovilles. The maximum was 2 million, and the minimum was only 500k.

The bhut jolokia's range was 1.6/1.01/0.28 million.

The most consistently hot was the Chocolate 7-Pot, high of 1.8/average 1.17/low 0.92 million shu.

What I found most interesting was that only the Trinidad Scorpion base variety was used in the comparison test. The Butch T strain of the Trinidad Scorpion has been shown to weigh in at 1.3 million shu, which beats the Moruga's 1.2.
2012-02-16 12:20:39 PM  
1 vote:

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

/you first..

Oh fark you. I did that once (sort of) by accident.

I grow the bhut jolokia. First year with them I didn't wear gloves while cutting them up. Hands felt fine, finished what I was doing, gave my hands a quick run under the facet and went to watch TV. About 20 minutes later I had to go pee. 5 minutes after that my crotch went into full thermo-nuclear meltdown.

Holy farking hallelujah, half a bar of lava soap wasn't even enough to make the burning stop.


Oh you give'd me the gift of lawl...

Ive had pepper residue on me and touched all sorts of fun places, and paid the price.
2012-02-16 12:16:41 PM  
1 vote:

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

/you first..


Oh fark you. I did that once (sort of) by accident.

I grow the bhut jolokia. First year with them I didn't wear gloves while cutting them up. Hands felt fine, finished what I was doing, gave my hands a quick run under the facet and went to watch TV. About 20 minutes later I had to go pee. 5 minutes after that my crotch went into full thermo-nuclear meltdown.

Holy farking hallelujah, half a bar of lava soap wasn't even enough to make the burning stop.
2012-02-16 11:12:50 AM  
1 vote:

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


I've heard from some of the hardcore pepper guys that there are a few companies selling knockoff scorpions. This was from a guy who got his seeds from a university researcher.
2012-02-16 10:55:36 AM  
1 vote:
Regarding the corrsion of aluminum foil, while working in a restaurant in college it wasn't uncommon for marinara sauce to eat through aluminum foil covering it in a pan. The marinara was warm/hot, and you had to be careful when covering the pan with foil to leave in the fridge overnight that the foil wasn't touching the sauce. Any spot that was in contact overnight would have a little hole worn through the foil, and the sauce would pretty much have to be discarded just to be safe.

It was probably a combination of heat and acid that did it, not anything spicy related, but I just wanted to share that it really isn't that hard to corrode aluminum foil. If the pepper sauce stuff was in a vinegar solution and warm, I imagine much of the same conditions would be present, and it would dissolve the foil pretty readily.
2012-02-16 10:52:56 AM  
1 vote:
Old news.. they have peppers that have topped 2 million scoville units now.

It really isn't that big of a secret how to make super hot peppers, all you have to do is stress the plant during flowering to make more capsaicin, which is how they got some of the Butch T peppers to reach over 2 million.

/growing a dozen different varieties of super hots now under LED lights in hydro
//every person that sees them has to remind me I could make a lot more money with a different crop
2012-02-16 10:25:45 AM  
1 vote:

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.
2012-02-16 10:17:48 AM  
1 vote:

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.
2012-02-16 10:17:10 AM  
1 vote:
I asked a friend who suffers from anal retention to confirm the suppository thing, but he just looked confused and started emptying ashtrays
2012-02-16 10:16:51 AM  
1 vote:
Why you Americans are so obsessed with making more and more spicier peppers?.
2012-02-16 10:15:11 AM  
1 vote:

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.
2012-02-16 10:15:05 AM  
1 vote:
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.
2012-02-16 10:13:29 AM  
1 vote:
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."
2012-02-16 10:13:10 AM  
1 vote:

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?
2012-02-16 10:12:50 AM  
1 vote:

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.
2012-02-16 09:55:05 AM  
1 vote:

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.
2012-02-16 09:50:35 AM  
1 vote:
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.
 
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