After a million Scovilles, does it really matter any more?
Some of the article comments are great:
‘Stay thirsty my friends...’
“And it burns, burns, burns, with a ring of fire”...’
‘It gives a whole new meaning to “Fire in the hole!!”
Dayum! I just made a pot of chili tonight and could have used the extra heat...
Really is a good looking chili pepper.
Chili peppers at this level of heat don’t really resemble food, just another proof of manhood.
My prayers and best wishes to those who just gotta try to down a few.
Where can I get one? LOL When I was pregnant w/child #1, even in the worst throes of morning sickness, I craved incredibly spicy foods. I would down my friend Donna’s hot wings like they were candy (Donna was born in Pass Christian MS and thinks anyone from north of I-10 is a Yankee), while grown men—Navy guys even—would push them away. Her husband made an incredible salsa that I would consume by the quart. They would hand me a bowl of salsa and a bag of Tostitos tortilla chips and make everyone else back off :)
I’m still that way today, and my daughter, who turns 13 in June, is addicted to spicy food.
I don’t actually know how they measure “scoville” units, but
since the “heat” is really based on the amount of
capsaicin is in the plant..all you gotta do is measure the
amount of capsaicin per gram of plant tissue...(should include
seeds, also....) that might be the best way to sort it all out...
I think they sell pure capsaicin...they call it pure cap...
Yeah, pure cap, for a poor C*ap!
A new rival to The Ghost Pepper. I suppose if you needed to be wormed you could eat the Trinidad followed by the Ghost.
My favorite comment:
“Sing’s Johnny Cash’s “Ring of Fire”
Then I pulled down pants and sat in a snowbank and sang “Don’t it make my Brown eye Blue”
Heh, I’ll pass. I enjoy spicy food, but I start to shy away when you get into stuff like this. The hottest pepper I think I’ve eaten by itself was one of those little red Thai chiles. I’ve might have had small amounts of hotter ones in certain dishes, but that was the hottest I’d ever bitten in to (and boy howdy, was I grateful for the icy cold bottle of Singha I had in my other hand).
I tend to like the moderately-hot pepper types overall, like cascabels or anchos. I run dried ones through my spice grinder to make my homemade chili powder (along with toasted cumin, garlic powder, and rubbed oregano leaves). Love the stuff.
I grow Trinidad Scorpions, but I was not familiar with the ‘Butch T’...something new to track down...
