Twice as hot! Wow.
Posted on 10/26/2007 12:11:50 PM PDT by crazyshrink
LAS CRUCES, New Mexico -- Researchers at New Mexico State University recently discovered the world’s hottest chile pepper. Bhut Jolokia, a variety of chile pepper originating in Assam, India, has earned Guiness World Records’ recognition as the world’s hottest chile pepper by blasting past the previous champion Red Savina. In replicated tests of Scoville heat units (SHUs), Bhut Jolokia reached one million SHUs, almost double the SHUs of Red Savina, which measured a mere 577,000.
Dr. Paul Bosland, Director of the Chile Pepper Institute at New Mexico State University’s Department of Plant and Environmental Sciences collected seeds of Bhut Jolokia while visiting India in 2001. Bosland grew Bhut Jolokia plants under insect-proof cages for three years to produce enough seed to complete the required field tests. “The name Bhut Jolokia translates as ‘ghost chile,’” Bosland said, “I think it’s because the chile is so hot, you give up the ghost when you eat it!” Bosland added that the intense heat concentration of Bhut Jolokia could have significant impact on the food industry as an economical seasoning in packaged foods.
### The complete study and abstract are available on the ASHS HortScience electronic journal web site: http://hortsci.ashspublications.org/cgi/content/abstract/42/2/222
Founded in 1903, the American Society for Horticultural Science (ASHS) is the largest organization dedicated to advancing all facets of horticultural research, education, and application. Society website - ashs.org
I GOTTA GET ME SOME OF THOSE!!!!!!!!!!!............
Habenero Peppers are like Gerber Baby Food compared to this stuff.
The red savina is the habanero..........
Dorset Naga This rare chilli was developed by making selections from the Bangladeshi landrace chilli known as Naga Morich. Other names for this landrace include Naga Jolokia and Bhut Jolokia. In common with its relatives, Dorset Naga has a scorching heat of around a 1,000,000 Scoville Heat Units, making these chillies significantly hotter than any other chilli ever measured. Along with its heat, Dorset Naga is backed up by a powerful aroma that imbibes any dish with a wonderful, distinctively fruity flavour. The fruit are roughly cone shaped, and about 2 cm wide at the shoulders and up to 4 cm long, though they can be smaller. Naga are traditionally used green, but we sell Dorset Naga at both green and red stages. Warning: this chilli is extremely hot; please use with the greatest caution. Under no circumstances should one of these chillies be left where an unwitting person, especially a child, might handle them.
Chile Pepper
Heat Range
Sweet Bell
0
Pimento
0
Cherry
00 ~ 500
Pepperoncini
100 ~ 500
El-Paso
500 ~ 700
Santa Fe Grande
500 ~ 750
Coronado
700 ~ 1,000
Espanola
1,000 ~ 2,000
Poblano
1,000 ~ 2,000
Ancho
1,000 ~ 2,000
Mulato
1,000 ~ 2,000
Pasilla
1,000 ~ 2,000
Anaheim
500 ~ 2,500
Sandia
500 ~ 2,500
NuMex Big Jim
500 ~ 2,500
Rocotillo
1,500 ~ 2,500
Pulla
700 ~ 3,000
Mirasol
2,500 ~ 5,000
Guajillo
2,500 ~ 5,000
Jalapeno
2,500 ~ 8,000
Chipolte
5,000 ~ 8,000
Hot Wax
5,000 ~ 10,000
Puya
5,000 ~ 10,000
Hidalgo
6,000 ~ 17,000
Serrano
8,000 ~ 22,000
Manzano
12,000 ~ 30,000
Shipkas
12,000 ~ 30,000
De Arbol
15,000 ~ 30,000
Jaloro
30,000 ~ 50,000
Aji
30,000 ~ 50,000
Tabasco
30,000 ~ 50,000
Cayenne
30,000 ~ 50,000
Santaka
40,000 ~ 50,000
Super Chile
40,000 ~ 50,000
Piquin
40,000 ~ 58,000
Yatsafusa
50,000 ~ 75,000
Haimen
70,000 ~ 80,000
Chiltecpin
60,000 ~ 85,000
Thai
50,000 ~ 100,000
Tabiche
85,000 ~ 115,000
Bahamian
95,000 ~ 110,000
Carolina Cayenne
100,000 ~ 125,000
Kumataka
125,000 ~ 150,000
Jamaican Hot
100,000 ~ 200,000
Birds Eye
100,000 ~ 225,000
Tepin (Wild)
100,000 ~ 265,000
Devil Toung
125,000 ~ 325,000
Fatalii
125,000 ~ 325,000
Orange Habanero
150,000 ~ 325,000
Scotch Bonnet
150,000 ~ 325,000
Choclate Habanero
300,000 ~ 425,000
Red Savina Habanero
350,000 ~ 575,000
Dorset Naga
800,000 ~ 900,000
Naga Jolokia
800,000 ~ 1,001,300
Pure Capsaicin
15-16,000,000
Is this for sale yet?
Wasn’t it just a couple months ago that a British couple won “hottest chile” for some oddball variety they cultivated in their backyard greenhouse?
I have a whole collection of “exotic” chile sauces that I could drink from the bottle. A $1.50 jar of Siracha chile+garlic or Goreng (chile only) beats them all.
“How long before they use it in a pepper spray?”
Heck just tie one of these bad boys on a string a whip i up aside the perps head!
Any and all hot chile threads must include this joke:
Recently I was honored to be selected as an Outstanding Famous Celebrity from Texas to be a judge at a chili cook-off, basically because no one else wanted to do it. Also the original person called in sick at the last moment and I happened to be standing there at the judge’s table asking directions to the beer wagon when the call came. I was assured by the other two judges that the chili wouldn’t be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted this as being one of those burdens you endure when you’re a writer and known and adored by all. Here are the scorecards from the event:
Chili # 1: Mike’s Maniac Mobster Monster Chili
JUDGE ONE:
A little too heavy on tomato. Amusing kick.
JUDGE TWO:
Nice, smooth tomato flavor. Very mild.
FRANK:
Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that’s the worst one. These people are crazy.
Chili # 2: Arthur’s Afterburner Chili
JUDGE ONE:
Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
JUDGE TWO:
Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK:
Keep this out of reach of children! I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beerline. The barmaid looks like a professional wrestler after a bad night. She was so irritated over my gagging sounds that the snake tattoo under her eye started to twitch. She has arms like Popeye and a face like Winston Churchill. I will NOT pick a fight with her.
Chili # 3: Fred’s Famous Burn Down the Barn Chili
JUDGE ONE:
Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO:
A beanless chili, a bit salty, good use of red peppers.
FRANK:
This has got to be a joke. Call the EPA, I’ve located a uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest. She said her friends call her “Sally.” Probably behind her back they call her “Forklift.”
Chili # 4: Bubba’s Black Magic
JUDGE ONE:
Black bean chili with almost no spice. Disappointing.
JUDGE TWO:
Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK:
I felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn’t have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled ... it’s kind of cute.
Chili # 5: Linda’s Legal Lip Remover
JUDGE ONE:
Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.
JUDGE TWO:
Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK:
My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to stop screaming.
Chili # 6: Vera’s Very Vegetarian Variety
JUDGE ONE:
Thin yet bold. Good balance of spice and peppers.
JUDGE TWO:
The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK:
My intestines are now a straight pipe filled with gaseous flames. No one wants to stand behind me except Sally. I asked if she wants to go dancing later.
Chili # 7: Susan’s Screaming Sensation Chili
JUDGE ONE:
A mediocre chili with too much reliance on canned peppers.
JUDGE TWO:
Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment.
FRANK:
You could put a hand grenade in my mouth and pull the pin and I wouldn’t feel it. I’ve lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili that slid unnoticed out of my mouth at some point. Good, at the autopsy they’ll know what killed me. Go Sally, save yourself before it’s too late. Tell our children I’m sorry I was not there to conceive them. I’ve decided to stop breathing, it’s too painful and I’m not getting any oxygen anyway. If I need air I’ll just let it in through the hole in my stomach. Call the X-Files people and tell them I’ve found a super nova on my tongue.
Chili # 8: Helen’s Mount Saint Chili
JUDGE ONE:
This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 fell and pulled the chili pot on top of himself.
JUDGE TWO:
A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
FRANK:
Is that you mama?
Give it away, give it away, give it away now!
Give it away, give it away, give it away now!
Give it away, give it away, give it away now!
I can’t tell if I’m a kingpin or a pauper!
That's Smokin...
ping
Mikey don’t like it... makes my butt soore just looking at it.
(already emailing picture to wife)
Check it out!
I have some pepper bushes in my back yard that come back every year. I have always heard them called chili pateens or bird peppers. They look like little bb’s, maybe a hair bigger. Any idea what they are and where they fall on the heat scale. I know they are damned hot-a little hotter than a jalapeno.
ps: grew some habaneros one year.........once was enough!!
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