Posted on 10/05/2021 1:57:16 PM PDT by nickcarraway
India’s hottest chilli, the bhut jolokia, is 400 times hotter than Tabasco sauce and can induce breathing difficulties in diners. In 2007, it was declared the spiciest chilli in the world, a title it held for four years. In July it was exported to Britain for the first time.
Its heat is so ferocious that Indian villagers use it to keep wild elephants away by smearing it across walls and fences. Bhut jolokia has even been used by the Indian military in smoke grenades, and in pepper sprays for self-defence. It was the first pepper to reach 1 million units on the Scoville scale, which measures a chilli’s pungency, although it has since been surpassed by the Carolina Reaper and the Trinidad Moruga Scorpion.
Bhut jolokia, which means Bhutanese pepper, is also known as the “ghost pepper”, Naga chilli or Raja Mircha. Grown mainly in the states of Assam, Nagaland and Manipur, it has a distinctive, pungent smell and has been used in meat dishes for centuries.
(Excerpt) Read more at scmp.com ...
Me too.
That’s why I don’t try to eat elephants.
Does Britain have an elephant problem?
Interesting about parrot food...
Ramen noodles...Agreed—but I also have some rice, etc...not talking 25-year storage...Just stocking up a bit ;)
Mice have been in my garden past several weeks :(
That they are. Then again, so are Trinidad scorpions and Pepper X's... I have sauces from all three.
Some mention of Indian and Thai cuisine on this thread. But once I stopped at a Peruvian restaurant on I-15 in Utah (which is not there anymore), and ordered a pasta dish on the menu that was portrayed, very accurately, as spicy. It was the spiciest thing I have ever eaten. I can’t remember the name of the type of pepper that was used, but it if anyone knows I would appreciate your mentioning it, because I would like to buy it to use it, in much smaller amounts, in my own cooking.
I have been growing Ghost, Reapers, Scorpions, and Habaneros, for many years. Although they are extremely hot, they are also delicious as a sauce, flake, or powder.
This year’s crop in the Northeast has been remarkable.
I live in the Pocatello, Idaho area now. The lady that runs the Thai Paradise restaurant downtown makes a seriously spicy green curry. I stop at a "3" on her scale. More is painful. The Thai Kitchen is a good spot too. As for "Thai hot" to turn up the fire.
Even two years might be a stretch for ramen. I’ve heard that brown rice will turn rancid, too, but never had a problem. Got a BB gun? Popping mice might be fun. Easy enough to trap, though.
Serranos are about my limit for eating fresh peppers these days. I’ll use hotter chiles, such as chiltepin or chile pequin, for cooking, but sparingly. I like to be able to feel some heat in most dishes, but not to the point of pain.
I haven’t run across peri peri yet.
LOL would sling shot do?
Probably just frustrating. I consider an air rifle and ammo essential to prepping.
Dont forget the fermented fish sauces.
Makes me wonder what the Roman Empire’s Garum was like.
Some of those sauces smell so vile that a whiff is enough to make a vulture wretch, but just a little bit and the umame flavor explodes.
The Vietnamese have one that is particularly rank called Maam Nem. 2/3rds of the bottle is light brown gelled fish precipitate.
I saw ghost peppers in Jungle Jim’s in Cincinnati years ago.
While habaneros are fairly hot, I find them bitter.
Bulgarian, or Hungarian hot wax are much better flavours, but sometimes need a kick to get them going
Habaneros fresh off the bush have a nice fruity flavor with heat that follows. Perhaps they get bitter after picking and sitting on the shelf. A poblano filled with jack cheese and baked is hard to beat for flavor.
The fish sauce is important for Vietnamese dishes. We make a large pot of phò with all fresh ingredients. It’s worth the effort. I miss Bolsa in Mira Mesa. I went there for over 20 years.
Birds aren't affected at all by Capsaicin, the chemical that makes hot peppers hot. Birds eat the peppers then spread the seeds as they poop them out. Before humans started growing them and spreading them around the world birds were the main transport.
As for using it as a rodent repellent, this man tried experimenting with capsaicin. Ordinary hot peppers didn't work but pure capsaicin crystals did. Unfortunately that would be a very expensive solution.
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