For those of ya that think a Jalapeno is hot at it's meagre 2,500-8,000 SHU, the Viper, by comparison, would pretty much remove all the paint off of the walls, before launching ya into the stratosphere. ;D
But the Endorphin Rush would be INCREDIBLE!!!...and maybe even worth it, in the end, once the blisters healed up. ;D
With commercial grade pepper sprays weighing in at around 2,000,000 SHU, this pepper can definitely hurt ya, and me thinks they are only gonna continue to increase in heat as more breeding and testing is done.
In my humble estimation, probably not one for the timid to try.
Post by carnivoure12 on Oct 21, 2010 18:26:35 GMT -5
Pet, you might want to rethink that, you don't want dvg's death on your conscience. Then again, if he requires medical attention I can hook him up with the best medical team; Dr. Pheel, and Dr. IVG
dvg - That forum looks really cool, I especially enjoyed the Chinese 5 colour! Hard to believe tomatoes, peppers, potatoes, eggplants, tobacco and even those weeds that grow in the backyard with nice purple flowers and red fruits are all in the same family! It makes sense once you compare all the flower and leaf structures.
I've noticed two different nightshade growing around here, although they're more like weeds. A vining one with purple flower, and red fruits, and a low growing one with white flowers and black fruits. The fruits look like many peppers and have the same seed structure. Trluly an interesting group of plants.
This compound is what tells our brains that we are burning, when we eat capsaicin. Birds can eat hot peppers with full impunity, because they don't have the same pain pathways as mammals.
However, by consistently eating more and more hot foods, we can deplete this compound, Substance P, from our bodies. We then can become desensitized to hot foods, and no longer feel as much pain.
I've been eating a whole raw Habanero pepper a day, and they don't bother me as long as I don't eat them on an empty stomach.
To be able to eat a Naga Viper I'd have to up my heat tolerance even more, in incremental steps. I'd probably have to move up to a Savina Red or Carribbean Red Habanero, which tips the heat scales at about 577,000 to 600,000 SHU.
If I could handle that I might try a Morich Naga or a Bhut Jalokia. From there maybe a 7 pod or a Trinidad Scorpion, but those are very hot. The pain from those is so intense, that it borders on insane.
Another way to step up one's heat tolerance level gradually is to use hot sauces. Some hot sauces have pepper extracts in them and those hot sauces can approach the heat levels of pure capsaicin which is 16 million SHU.
Some of the hot sauces or extracts from the link above are just insanely hot. In fact, once the scale reads 16 million SHU, or the level of pure capsaicin, that's as hot as it gets baby!
And I frankly don't know why people would even be contemplating putting something that hot into their mouths.
When Super Hot peppers at 1 million SHU or more are ingested, there is not only the infamous 'ring of fire' to contend with the next day, but I've also heard that the chile heads eating those Super Hots are sometimes streaming 'fire water' as well.
So those peppers can make ya pay at both the entry and the exits. OUCH!
Carn, the Solanceae family of plants is indeed very interesting and has a long history with mankind.
They not only include important agricultural crops, such as some of those that you have listed, but this family also contains the so-called 'Hexing Herbs' or 'Witching Plants' that include Henbane, Belladonna, Datura, Brugmansia, Wolfbane, Monk's Hood and Mandrake, to name a few.
This latter group of plants are notably poisonous but, when used in the correct dosages by trained practitioners, are also very powerfully hallucinogenic in nature.
But because they are so poisonous, these plants are best left alone to the experts for that particular usage.
Just coming back from a trip 2 weeks out of town, meanwhile i had the opportunity to taste some habanero. Wow this is indeed tasty! Nice smoky abricot fruity flavor, but the heat is nice too But i do only chew small parts at a time... Do you chew a whole pod (seeds and all) dvg?
Upon my return, I've looked at that video, it cracked me up... the surprise in his face was priceless, but poor bloke, that gotta hurt! I dont think i would play it 'that scoville league' one day lol
------------------------------------------------- "C'est une triste chose de songer que la nature parle et que le genre humain n'écoute pas." -Victor Hugo
meanwhile i had the opportunity to taste some habanero. Wow this is indeed tasty! Nice smoky abricot fruity flavor, but the heat is nice too But i do only chew small parts at a time... Do you chew a whole pod (seeds and all) dvg?
Habs do have pretty decent heat. I have been eating one or two whole orange store bought Hab pods everyday for a while now.
The heat only seems to last for about five or six minutes, and then it subsides quite rapidly. And once you have been eating them consistently daily, the heat isn't much of an issue anymore.
I just make sure not to eat them on an empty stomach. If I eat something before I ingest a Hab pod, I don't feel any stomach discomfort.
And since I have started eating the Habs daily, I can't remember the last time I have ever felt this good.
The Scotch Bonnets are also about as hot as the Habs, but supposedly better tasting, without the Hab aftertaste, that some people don't like.
And I've heard that the yellow varieties of Habs and Scotch Bonnets have some of the best flavors.
Types such as Burkina, Harold St. Bart, or Bonda Ma Jacques, are known for their heat and great flavor. These peppers are used for making excellent and tasty homemade hot sauces.
I'll have a better idea next fall, after I've grown some of the seeds out and tried the pods in a taste test.
Hi Tom, in answer to your question, I find it easier and safer to eat the whole pod without removing the seeds first.
I have sliced up pods and put the slices onto a cracker with a slice of cheese and/or sliced garlic.
But once I slice the pods open, there is always a greater chance of those hot oils and seeds coming in contact with my hands, the knife and the cutting board.
And later if I'm not paying close enough attention, it is possible to transfer those oils to my eyes, nose and other sensitive areas.
That scenario is more or less completely eliminated by eating the pods whole, but for those who choose to cut open pods, the following humorous link makes a good case for being extra diligent when handling very hot peppers.
As far as for what I've been eating lately, I started out with orange store bought Habaneros. I'd eat one or two pods a day.
But last weekend I went to a local farmer's market in Edmonton and found some Thai chili peppers and also some red Habaneros.
I also went to a West/East Indian Spice Market and purchased some hot sauce and they also had some red Scotch Bonnets, so I picked up a couple of those as well.
When I got home I tried the red Habaneros, that are locally grown and were just picked from greenhouse grown pepper plants last Thursday.
The pods were crunchy, juicy, fruity and very, very hot! They made the orange Habs by comparison seem oh so ho hum.
Here are some pics of the pods I've been eating, hottest to mildest, from left to right...red Habanero, orange Habanero, Thai chili pepper, red Scotch Bonnet, with a couple of pennies placed for scale reference.
I suspect the red Scotch Bonnets would have been much hotter if they were fresher. The capsinoids degrade in older peppers and just don't have the pungency of fresh peppers.
Of the six or seven different hot sauces we've tried thus far, we both agreed that this was the best tasting one.
A lot of hot sauces have a strong vinegar flavor, possibly because vinegar is the first or second ingredient listed on a lot of the labels.
But with 'Acid Rain', vinegar is listed last on the label: Habanero, Piquin, Ring Of Fire, Peri-Peri, Tepin and Jalepeno Peppers, Garlic, Ginger, Spices, Salt, Lemon, Lime and Orange Juices and Vinegar.
And with six different peppers listed as the leading ingredients, this sauce is hot...a 9 on the heat scale.
So I decided to do an internet search on 'Acid Rain', and discovered that it is made by a Calgary based company, and sold in their store called 'Some Like It Hot'.
Not only do they have a retail hot sauce store, but they also have a website, unclebig.com:
My very first job was working on the pepper/tomato packing line at Western Greenhouse Growers. We saw a bewildering array of peppers. I remember seeing green, red, orange, yellow, purple, brown, lilac, and white bell pepper, not to mention the scotch bonnets and banana peppers that we would occasionally see. The amazing thing about the bell peppers is that they not only differ in color but flavor as well. The purple bell peppers are more bitter when raw, but taste exactly like green peppers once they are cooked. The brown peppers (which you almost never see in grocery stores because they are directly shipped to high end restaurants) are even sweeter than the orange peppers.
"The grass withers, the flower fades. But the word of our God stands forever." (Isaiah 40:8)
A few of the vendors at our local farmer's market in Edmonton carry the chocolate bell peppers.
We brought one home a few weeks ago to try.
They have an earthy flavor to them and are not as sweet as a red bell pepper, but still have an interesting taste to them.
Haha, I was at the farmer's market today and the salsa vendor, was putting on a hot pepper challenge.
He said that if I signed a waiver first and was able to eat a red hot Habanero and not "freak out for two minutes" after eating it, as he put it, I could pick out any salsa or guacamole mix he had on his table.
If I failed to keep my cool, I'd have to pay him $2.00 for the pepper.
He said he'd started doing the challenge last weekend, and of the eleven challengers that stepped up to the plate, only five were able to collect the prize.
The other six went hurrying to the food court in search of water.
He also said it was funny to watch the bald guys, especially when the backs of their heads would start to turn red, with the the redness continuing to move forward to their foreheads and then down their faces.
I'm not sure if that was an intimidation tactic, but I have eaten these peppers before and knew that they were screaming hot.
I signed the waiver and chose what i hoped would be a milder version of these screamers.
Luckily for me the pepper I chose was tolerably hot for me and I was able to hold my composure until the heat subsided after a few minutes.
My nose started to run, but that was about it for physical symptoms, other than I definitely could feel the heat from that baby.
I let my wife chose a nice guacamole mix.
He also made a tasty Habanero Ketchup, that I'll try to grab next time we visit.
For anyone thinking of getting into hot peppers, my advice to you would be to "do it". ;D
dvg: Sarra's safe inside
Mar 31, 2019 20:40:58 GMT -5
bonfield: I've decided to finally reveal my best-kept secret for growing healthy Neps: Just spit on them every few days, the enzymes in saliva help them to better absorb the fertilizer I spray them with!
Apr 1, 2019 14:24:31 GMT -5
dvg: Salivating up your drools?
Apr 1, 2019 16:30:07 GMT -5
dvg: Duped again on April Fool's!
Apr 1, 2019 16:30:45 GMT -5