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World's hottest chile pepper discovered
EurekAlert ^
| 10/26/07
| American Society for Horticultural Science
Posted on 10/26/2007 12:11:50 PM PDT by crazyshrink
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To: crazyshrink
Will put the sizzle in yo shizzle.
41
posted on
10/26/2007 12:40:58 PM PDT
by
SIDENET
(Hubba Hubba...)
To: crude77
Yes I have seen those. I can’t remember the name, but they are very very hot. Even Mexican approach that pepper with respect.............
42
posted on
10/26/2007 12:41:16 PM PDT
by
Red Badger
( We don't have science, but we have consensus.......)
To: crazyshrink
To: crude77
Tepin peppers, is this it?............
44
posted on
10/26/2007 12:44:11 PM PDT
by
Red Badger
( We don't have science, but we have consensus.......)
To: crude77
Tepin pepper 100k to 265k Scoville Units............
45
posted on
10/26/2007 12:45:08 PM PDT
by
Red Badger
( We don't have science, but we have consensus.......)
To: crude77
LOL! Rayboy had me get him some Habaneros to take to school. He ate on in front of his friends and declared that they weren’t all that hot, here, try one...
46
posted on
10/26/2007 12:47:00 PM PDT
by
null and void
(Franz Kafka would have killed himself in despair if he lived in the world we inhabit today.)
To: Kozak
The researchers consisted of a team of 10 tenured scientists that studied the chilies for five years with a 10 million dollar government grant.... /sarc
To: crude77
Capsicum annuum var. glabrisculum, also known as Chiletepin, Tepin peppers or ÂbirdÂs eye peppers are supposedly one of the hottest peppers in the world. Some chile enthusiasts argue that the Tepin is hotter than the habanero or Red Savina. These tiny peppers are about 3/8″ round to slightly oval, and are found in the deserts of Arizona, New Mexico, Texas, and Northern Mexico. The word ÂTepin comes from the Nahuatl Mexican word meaning ÂfleaÂ. In 1995, Texans named the Jalapeno pepper the official pepper of Texas, but two years later, the Tepin was named the official native pepper of Texas.
48
posted on
10/26/2007 12:49:01 PM PDT
by
Red Badger
( We don't have science, but we have consensus.......)
To: null and void; Abathar; ladtx; Kozak
Capsaicin isn’t water or alcohol soluble, but it is soluble in fats. Which means that when you O.D. on chile peppers or pepper sauce, the worst thing is a glass of icewater (which merely spreads the undiluted capsaicin around your mouth and tongue).
IMO milkfat is best, and it breaks down the capsaicin almost immediately.
Not butter or cheese, but a swig of heavy cream, half and half, or a few spoonfuls of high-fat ice cream like B&J or Haagen Daas.
If you accidentally eat a few bird peppers in a Thai resto, ask them to bring you some coconut ice cream, which they always have.
49
posted on
10/26/2007 12:50:33 PM PDT
by
angkor
("Hyeah right. The man who singlehandedly killed ManBearPig is a loser." Al Gore, South Park 10.06)
To: crazyshrink
They should measure pepper "heat" in HOTS.
Ow, that's hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot...
50
posted on
10/26/2007 12:52:29 PM PDT
by
weegee
(NO THIRD TERM. America does not need another unconstitutional Clinton co-presidency.)
To: Responsibility2nd
Great link, ty ******* from that link: Bosland reported that the variety has compelling potential in the packaged food industry as a food additive. The pepper could be pickled while still green, dehydrated and used as a seasoning. Because the heat is so concentrated, less would be needed and food manufacturers would save money. This isnt something youd pickle whole and eat, Bosland said, but ************** Bet some moron will try
51
posted on
10/26/2007 12:52:38 PM PDT
by
crazyshrink
(Being uninformed is one thing, choosing ignorance is a whole different problem.)
To: angkor
If you accidentally eat a few bird peppers in a Thai resto, Accidentally? I'm the guy that asks 'Me pik see dang mai?'
52
posted on
10/26/2007 12:52:56 PM PDT
by
null and void
(Franz Kafka would have killed himself in despair if he lived in the world we inhabit today.)
To: Ruy Dias de Bivar
I’ve tried Dave’s. I have to admit it’s a high-potency brew. In fact one drop will put most people under the table.
But it doesn;t really have any taste to speak of. It’s just “all heat” and for that reason I don’t really like it.
53
posted on
10/26/2007 12:53:31 PM PDT
by
angkor
("Hyeah right. The man who singlehandedly killed ManBearPig is a loser." Al Gore, South Park 10.06)
To: null and void
54
posted on
10/26/2007 12:54:46 PM PDT
by
weegee
(NO THIRD TERM. America does not need another unconstitutional Clinton co-presidency.)
To: null and void; Revolting cat!
I'm the guy that asks 'Me pik see dang mai?' I think I have that song:
55
posted on
10/26/2007 12:56:30 PM PDT
by
weegee
(NO THIRD TERM. America does not need another unconstitutional Clinton co-presidency.)
To: Liberty Valance
When are they going to make Bandidas II?
56
posted on
10/26/2007 12:56:48 PM PDT
by
Lee'sGhost
(Crom! Non-Sequitur = Pee Wee Herman.)
To: crude77
http://home.att.net/~larvalbugrex/birdpepper.html Maybe?
57
posted on
10/26/2007 12:58:54 PM PDT
by
crazyshrink
(Being uninformed is one thing, choosing ignorance is a whole different problem.)
To: Red Badger
From Wikipedia:
Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. The Naga Jolokia is one such cultivar of the habanero pepper that has a very high Scoville rating that reaches up to 1,041,365. Most habaneros will rate between 200,000 and 300,000 Scoville units.
58
posted on
10/26/2007 1:02:11 PM PDT
by
Lee'sGhost
(Crom! Non-Sequitur = Pee Wee Herman.)
To: Red Badger
Can’t identify the bush for certain but that looks like the pepper.
59
posted on
10/26/2007 1:04:38 PM PDT
by
crude77
To: crude77
Congratulations! Then you have the Official Native Pepper of Texas............
60
posted on
10/26/2007 1:07:43 PM PDT
by
Red Badger
( We don't have science, but we have consensus.......)
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