Will put the sizzle in yo shizzle.
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
Will put the sizzle in yo shizzle.
Yes I have seen those. I can’t remember the name, but they are very very hot. Even Mexican approach that pepper with respect.............
Tepin peppers, is this it?............
Tepin pepper 100k to 265k Scoville Units............
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...
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
Capsicum annuum var. glabrisculum, also known as Chiletepin, Tepin peppers or “birdÂ’s 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 “Tepin” comes from the Nahuatl Mexican word meaning “flea”. 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.
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.
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...
Accidentally? I'm the guy that asks 'Me pik see dang mai?'
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.
Come on, ice cream!
I think I have that song:
When are they going to make Bandidas II?
http://home.att.net/~larvalbugrex/birdpepper.html Maybe?
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.
Can’t identify the bush for certain but that looks like the pepper.
Congratulations! Then you have the Official Native Pepper of Texas............
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