Posted on 10/19/2016 7:41:10 AM PDT by dware
A ghost pepper's heat is described in terms normally reserved for carpet bombings. Its heat is measured at 1 million units on the Scoville scale, a per-mass measure of capsaicin - the chemical compound that imbues peppers with heat - that until recently was a world record. Peppers that pass the 1 million mark are called superhot; as a rule they are reddish and puckered, as though one of Satan's internal organs had prolapsed. To daredevil eaters of a certain stripe, the superhot peppers exist only to challenge.
When consumed, ghost peppers and other superhots provoke extreme reactions. "Your body thinks it's going to die," as Louisiana pepper grower Ronald Primeaux told the AP in October. "You're not going to die."
(Excerpt) Read more at chicagotribune.com ...
If my eyes aren't watering and my nose isn't running, it's not hot enough. Sriracha? Straight out of the bottle.
It seems to me that there is more than a little masochism involved plus the ever present macho. My wife is a good Thai cook but the heat is not lasting or uncomfortable for the normal Thai. That’s hotter than most Americans like but not painful or long lasting.
Thanks. Saved me from reading the article.
Your chili might make him behave in a manner reminiscent of his screen name.
The below product is a good stand-in; a bit thin, so I mix 50-50 with Wal-Mart's Great Value Hot Chunky Salsa to thicken it up. Add in a little cilantro and it makes everything but ice cream taste GREAT. Not for chip 'n dip though.
Tasted a 1/2 teaspoon of Dave’s Insanity when it first came out.
No, it is not a very good hot sauce.
Yes, my diaphragm started convulsing immediately.
Burns on the way out too.
We’re you trying to make nitroglycerin?
;)
Banana pepper seeds are as hot as I want. Jalapeño flesh is ok.
IMO hot sauce masks the flavor, if any, of the base food.
I remember my mother taking me to a Chinese restaurant when I was kid.
I slathered my dish with the pretty yellow sauce on the table.
Left that restaurant screaming and didn’t eat Chinese food for 15 or so years.
Banana pepper seeds are as hot as I want. Jalapeño flesh is ok.
IMO hot sauce masks the flavor, if any, of the base food.
I remember my mother taking me to a Chinese restaurant when I was kid.
I slathered my dish with the pretty yellow sauce on the table.
Left that restaurant screaming and didn’t eat Chinese food for 15 or so years.
Sorry for the double. I got an Error message the first time.
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This is a Man Bites Dog story.
Peppers do not actually “burn” anything. It is a sensation, not actual heat.
All capsaicin does is increase blood flow, and prevent hemorrhaging.
If there was a hole in his esophagus, it was due to surgical error.
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I have eaten every kind of hot pepper there is.
I put loads of chopped habanero peppers in my omlets all the time.
If you eat more at a time than you are accustomed to, it shocks your endocrine system, and may cause momentary constriction of your esophagus, but if you just relax it passes in a short time.
Aww, go ahead and panic! What the hell.
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My body cannot tolerate the heat from peppers, this would kill me.
Off topic, I love Thai food. Well, probably Thai-American as served in the US of A.
No, not really. We took a trip to New Mexico last year where I was introduced to wine that had habanero in it. And since I like spicy food, it triggered an idea. The friend who gave me the ghost chili had given me salsa recipes previously. I just wasn’t ready to make salsa with one chili & putting it in rum seemed like the thing to do. :-)
In Thailand some dishes are hotter some pretty mild. Even different curries pack different punches but most are somewhat hot. Pat sie yo ( noodle & gravy) is always mild but very good. Most of the noodle soups’ spice is up to you with condiments.
Ghost peppers are nothing. We grow Carolina Reapers. 2 1/2 times hotter than Ghosts.
Are you in Thailand?
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