Posts Tagged ‘chile peppers’

"Betcha can't eat just one!"

“The Carolina Reaper: betcha can’t eat just one!”

I like hot chiles, but 1.5 million scoville?? That’s not a chile, that’s an instrument of torture:

Ed Currie holds one of his world-record Carolina Reaper peppers by the stem, which looks like the tail of a scorpion.

On the other end is the bumpy, oily, fire-engine red fruit with a punch of heat nearly as potent as most pepper sprays used by police. It’s hot enough to leave even the most seasoned spicy food aficionado crimson-faced, flushed with sweat, trying not to lose his lunch.

Last month, The Guinness Book of World Records decided Currie’s peppers were the hottest on Earth, ending a more than four-year drive to prove no one grows a more scorching chili. The heat of Currie’s peppers was certified by students at Winthrop University who test food as part of their undergraduate classes.

But whether Currie’s peppers are truly the world’s hottest is a question that one scientist said can never be known. The heat of a pepper depends not just on the plant’s genetics, but also where it is grown, said Paul Bosland, director of the Chile Pepper Institute at New Mexico State University. And the heat of a pepper is more about being macho than seasoning.

“You have to think of chili heat like salt. A little bit improves the flavor, but a lot ruins it,” Bosland said.

This is me eating a Carolina Reaper:


What started as a hobby has become a business for Ed and his dozen employees, and their site is the wonderfully named Puckerbutt Pepper Company. And I am tempted by the “Extra Mean Green.”

I mean, like it hot, but I’m not suicidal.

ALSO: A handy link to the Scoville scale of chili hotness and how to cool the burn.

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Not the country, though I’m sure it’s a fine place to visit, but the peppers so beloved in many cuisines around the world…

…and in my own kitchen. Sometimes, though, that pretty pepper you picked up at the local farmer’s market might be a bit hotter than you expected:

So here’s a handy-dandy listing chiles from the utterly wimpy to those that qualify as WMDs:

Let’s place safe in the kitchen, okay?

(source: About.com.)

LINKS: About the Scoville scale. How to cool the burn.)

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