;-)
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
Sorry, I should have said "if ONE accidentally eats...", not YOU.
Personally I have been known to go on month-long binges of prik nam pla and to leave the serving dish empty.
And I'm talking with burgers, scrambled eggs, steaks, pork chops, you name it. Even pizza!
"Hai mahk prik nam pla pom dai mai."
Great. Now I’m craving fish sauce.
I guess I know what’s for dinner tonight...
Pepperoncini is the hottest I can go. LOL
;-)
A few years ago my son snuck a few of the bird peppers into his pants pockets and took them to school(5th or 6th grade I think). Got a call from the principal letting me know that one kid had been sent home with a nose bleed and several others were in the nurses office and that I needed to have a talk with my son.
Aw the joys of parenthood. He’s 18 now God help us all.
*shrug* Mine nearly drown one of his schoolmates. He told the little mush head that the bottom of the pool smelled like peppermint...
thats them for sure, I pick them when they are green though. Eat some and make hot pepper jelly out of the rest.
Embarrassed that I did not know that. But now I do. Thanks.
All I know is my parents keep muttering stuff like “payback is hell” and then laughing.
I'll be adding a tablespoon or two of "Baby" to the spaghetti sauce, but the prik doesn't work there. I'll just have a couple bird peppers on the side.
Did you know that the Romans had a fish sauce equivalent called "gumur" (sp?).
If you add a bit of nam pla (aka VN nuoc mam) to any italian sauce, or to dishes like beef chile, stews, chicken soup, etc., you will have found the "something" that's been missing for all this time. It's incredible how two tbsp. will make such a big and dramatic difference in so many dishes.
I love chilis, but not when they come out the other end. If only the body could digest capsacin.
Here’s a story I heard about those peppers:
Back in the 1920’s there was a Baptist Mexican Evangelist that traveled throughout The South, preaching revivals at various Baptist churches. As was the custom of the times, he stayed at church members’ homes during the revival week. Invariably, the meal served was fried chicken. He got a little tired of the same old stuff all the time, so he carried with him an small bag of the peppers that he would nibble at during the meal, just to spice up the bland Southern fare. One day, after a service, he was at a church member’s home having dinner, and he brought out a couple of these peppers to have with his meal. The man of the house, a deacon, was curious and asked what they were. The preacher explained the situation and the deacon asked if he could try one. The preacher said yes, but before he could warn the man of the hot little pepper’s power, the deacon had popped it into his mouth and started chewing. He screamed in pain, jumped up and ran out to the well and was found furiously pumping the handle while flooding his mouth. After he had calmed the fire in his mouth he said,”Preacher, I have seen many Baptists preach hellfire and damnation in my time, but you are the first I have ever met that carried around samples!”....................
Just learned that a few weeks ago. On FR...
If you add a bit of nam pla (aka VN nuoc mam) to any italian sauce, or to dishes like beef chile, stews, chicken soup, etc., you will have found the "something" that's been missing for all this time. It's incredible how two tbsp. will make such a big and dramatic difference in so many dishes.
I'll have to try that!
dammit! I drooling again.
LOL!
Now thats funny
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.