[s13sr20det]

new hottest pepper in the world... 1.46 mil scovilles!

Originally Posted by cbs

Be warned; The latest news out of Australia is hot -- too hot to handle, literally.

Workers at The Chili Factory in New South Wales are harvesting a huge crop of what they claim to be the hottest chili ever grown.

According to a report in the Australian Geographic, the "Trinidad Scorpion Butch T." registers a taste bud-melting 1,463,700 units on the Scoville scale. Jalapenos usually register between 2,500 and 5,000 units, by comparison. The previous title holder, the Naga Viper, registerd a 1,382,118.

"They're just severe, absolutely severe," Marcel de Wit, co-owner of The Chili Factory told the Australian Geographic. "No wonder they start making crowd-control grenades now with chilies. It's just wicked."

The chili is severe enough that Marcel says he and his team have to wear gloves when handling the fiery flesh, and full chemical masks and suits when cooking the peppers.

"If you don't wear gloves, your hands will be pumping heat for two days," he said.

Marcel believes the key to boosting his chili crop's heat rating was "worm juice" - a nutrient-rich liquid fertilizer extracted from the runoff of worm farms.

The chilies primarily end up as fuel for hot sauces -- the "Scorpion Strike" line -- which The Chili Factory sells on its website.

https://www.cbsnews.com/8301-503543_1...19-503543.html

[dagnabit]

once you get over 1M scovilles is there really a difference?

you're basically sucking down pepper spray at that point. im guessing the human olfactory system is only equipped to differentiate so much...

[DocLeaf]

Yeah,, ^^^ the hottest peppers are OK ,, but generally speaking they are NOT the ones we wanna be growing and eating all season.

Yeah I read that and saw the videos and peppers like that don't interest me. I know this is the 'Hottest Peppers' thread but I go more for things like Padron's...tasty and some spice now and then. I did read or hear something like when you consume really hot peppers you get an endorphin response to deal with the pain so a natural high of sorts eating those things.

In high school, in ancient times, one friend was Jamaican and he could eat some nasty hot stuff like it was candy. I'm pretty much of Eastern European decent and my body can't handle the hot stuff well. I did live with some peeps from India for a few years and kind of got used to and eventually looked forward to the hot pickled chili they served.

[Costello]

Yep, superhots are fun to show off but milder peppers are way more enjoyable in the kitchen all year round

Namaste

C.

[Tuco Ramirez]

Anyone tried to add chilis to your own homemade mustards?? It's AMAZING!! And then coat your pork chops with that.

[THC123]

the hottest peppers are OK ,, but generally speaking they are NOT the ones we wanna be growing and eating all season.

hehe i disagree

i always jar my pepers with olive oil garlic and thyme and the hotter the better

once the oil is almost finishd i just replenish the jar with olive oil an let it sit for another ew months till it becomes red

the hotter the pepper , the more times you can refill and still get spicy oil

[Krull]

Originally Posted by THC123

hehe i disagree

i always jar my pepers with olive oil garlic and thyme and the hotter the better

once the oil is almost finishd i just replenish the jar with olive oil an let it sit for another ew months till it becomes red

the hotter the pepper , the more times you can refill and still get spicy oil

Hey THC, mind to share your recipe?
My biggest concern with jarring is how to properly dehydratate peppers and avoid dangerous fungi/mold.

Ty

=K

[THC123]

i only use ripe red peppers , i let them dry on a screen or hang them for about2 months in my kitchen

they wont be totally crispy but dry

then i cut them in smaller pieces , add a about 2 whole garlic flowers chopped up nicely and some thyme and black pepper balls

then i just stash it away

sometimes i open them , you have to try to get all the floating pieces to sink

if they dont sink , after a few weeks , just remove the ones that keep floating and use them in your sauce(wouldnt wanna throw away nice pepper)


nothing under the surface of the oil will mold

EDIT

i fill the jar about 1/4 to 1/3 with the garlic and peppers and the rest adn then fill it with olive oil

Originally Posted by THC123

hehe i disagree

Seems you're not eating your peppers but making an oil diffusion from them.

NOTHING against hot peppers but shit...my mouth gets to the point it feels like I'm sucking on a branding iron then after that can't taste a damn thing.

Yeah had jalapenos when a kid but first time I ate a real hot one was like '92 when I was in Tucson and helped a friend prep some Habanero's. Made the mistake of rubbing my eye later in the day. Super toasty but also a nice flavor.

I'm happy with my weak Padron's and hopefully will start seeing those sprouts peek above the soil any day.

Don't get me wrong as I used to throw down a glass of warm water with a teaspoon of 90,000 btu cayenne mixed in for my sore throat but seems 90,000 btu's is mild these days...lol!