Posted on 11/21/2004 1:11:49 AM PST by neverdem
I have yet to hear of anyone dying from eating habaneros, oh, they're hot alright, but they sure add a zing to food.
Fine by me. There's nothing worse than what might be a good bowl of chili that's impossible to eat because of the heat.
He's working on the health benefits of capsaicin by developing a pepper that has almost none?
There are plenty of mild peppers out there. Why spend money developing a mild version of the hottest pepper?
Sounds like more wasted research $$$$$$
Exactly.
I'm with ya.
I never liked eating something that would cause pain and torment for hours afterwards.
Uh huh.
Our tax dollars at work.
I'm with you! Mixing in thermonuclear plasma with your eats doesn't enhance the taste of food, it destroys it.
Agreed. --though I've never ate chili that was too hot.
Heh-heh - mild is still too hot for Minnesotans!
To be fair, it probably didn't cost all that much to develop, outside of seeds, dirt, fertilizer, and time.
Isn’t “mild habanero” an oxymoron?
You gotta be careful, though. One time I had some to my side along with some other, mild peppers. While reading something, I reached over and instead of getting the milder pepper, I got a habaneros and bit down.
I thought I was going into cardiac arrest.
P.S. The antidote is bread covered with much butter or margarine and a big glass of milk.
There's nothing worse than what might be a good bowl of chili that's impossible to eat because of the heat.
That’s why God invented cheese and crackers.
The substance in chilies that makes them spicy is called capsaicin. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain. The brain responds by releasing substances called endorphins, which are similar in structure to morphine. A mild euphoria results, and chilies can be mildly addictive because of this hot pepper "high".
You gotta be careful, though.
I made a mistake one time too. I had been used to using jalapeño in my chili. A friend had given me a few dozen good habanero peppers – and while fixing the chili (my recipe calls for liberal amounts of Jack Daniel’s and Budweiser) I chopped up the usual number of peppers – forgetting they were habaneros. It was hot. I had to dump grated cheese on it, and my dog kept running to the water dish after every bite.
It has happened.It can paralyze the muscles in the throat and close off the trachea. People have, indeed died from that. I always ate the hottest peppers like grapes- didn't much feel the signature burn at all. Then one time in a diner I couldnt' breathe and couldnt tell anyone about it. After a minute or so I got my breath back.It took three such incidents over a couple of years before I cranked back on my intake. I don't eat the really hot ones anymore and even go easy on the tabasco.
The hottest peppers I have experienced, other than premium hababeros are certain Thai peppers that a Thai lady grows near here on her 3 acre farm. She grows exclusively thai produce and makes a pretty good living with it. People come here from a hundred miles away just to buy her peppers at the local farmers' market. She sold them on line for a while but decided she preferred to do her business face to face.
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