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Hottest pepper in the world?

A few days ago a guy that works for me told me he grows the hottest peppers in the world.
yeah right.
He says they're twice as hot as the ghost pepper.
yeah right.
He says they're called moruga scorpions and they're 2 million scoville units.
yeah right.
He brought in some ground peppers today. Not just the vein part, the entire pepper. Looked like regular ole chili powder.
I was gonna sprinkle some on my pizza and he said don't do it.
I told him I like hot peppers.
He said not like this.
I sprinkled a little tiny bit on the plate. I took about 4 little specks on the end of my finner just to see what it tasted like. Four specks the size of grains of salt.
It seemed to taste pretty good, wasn't all that hot right away, but it just kinda started building and it didn't stop.

That was 15 minutes ago, I'm just starting to get some feeling back in my tongue and the beads of sweat are almost gone.
You could kill someone with that stuff.

Those peppers are just wrong.

They are based on Butch T scorpion peppers, Trinidad Scorpion Butch T pepper - Wikipedia, the free encyclopedia

I have some and they are hot. My son tried one flake and was saying that he could not feel his lips for about 15 minutes.

Dave

you'll have a lot of "fun" tomorrow with that. You might need to prepare some bath salts for your ass.

I also love hot pepper, as does the wife. This little story comes to mind:

Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:

Recently I was honoured to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.

Here are the scorecards from the event:

CHILI # 1: MIKE'S MANIC MONSTER CHILI

JUDGE ONE: A little to heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavour. Very mild.

FRANK: Holy ****, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy.

CHILI # 2: ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavour. Needs more peppers to be taken seriously.

FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich manoeuvre. They had to walkie-talkie in three extra beers when they saw the look on my face.

CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili. A bit salty. Good use of red peppers.

FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting ****-faced.

CHILI # 4: BUBBA'S BLACK MAGIC

JUDGE ONE: Black Bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb ***** is starting to look HOT, just like this nuclear-waste I'm eating.

CHILI # 5: LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really pisses me off that the other judges asked me to stop screaming. Freakin' Rednecks! ! !

CHILI # 6: VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.

FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!

CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.

FRANK: You could put a #)$^@#*&! Grenade in my mouth, pull the #)$^@#*&! pin, and I wouldn't feel a damn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my X*$(@#^&$ mouth. My pants are full of lava-like ****, to match my X*$(@#^&$ shirt. At least the during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach.

CHILI # 8: HELEN'S MOUNT SAINT CHILI

JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.

JUDGE TWO: This final entry is a good balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.

FRANK: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).

Quote:

Originally Posted by sammyg2 (Post 7248012)

don't do it...telling ya, HAHAHA

Quote:

Originally Posted by sammyg2 (Post 7248012)

That was 15 minutes ago, I'm just starting to get some feeling back in my tongue and the beads of sweat are almost gone.
You could kill someone with that stuff.

Those peppers are just wrong.

They're making a genetically altered version that sweet at first but eats holes in metal cans. It is called Lethal Redhead. :D

angela

Quote:

Originally Posted by Laneco (Post 7248077)

They're making a genetically altered version that sweet at first but eats holes in metal cans. It is called Lethal Redhead. :D

angela

Must have been made with me in mind. :)

Quote:

Originally Posted by Laneco (Post 7248077)

They're making a genetically altered version that sweet at first but eats holes in metal cans. It is called Lethal Redhead. :D

angela

Lethal Redhead, that be redundant....;)

sammy..you are insane. :)

i love hot and spicy. i can hit the hottest jalapeno and love it. maybe spoon thai chilis over my meal with zeal. any hotter than that, it just quits being fun. i dont even by habaneros. i imagine you would need a separate cutting board for the chopping.

My friend is editor and owner of Chili Pepper magazine. He is a taster at a lot of chili cook-offs. If the chili is so hot he can't taste it, it gets a zero. He says there is food, and then there is macho bullskirt.

While I like Cayenne and spices, jalapeno peppers and I don't get along. Spices and peppers should be used to enhance a flavor not make your rectum bleed.

I also don't like pickled peppers....so Peter Piper can go pound a peck of lethal redheads.:eek:

I don't even go for the red tabasco sauce, I do like the green tabasco though and am generally a wimp when it comes to hot/spicy foods. When you can't taste the food because of the hot peppers used, it seems pointless to me.

Quote:

Originally Posted by ckelly78z (Post 7248319)

I don't even go for the red Tabasco sauce, I do like the green Tabasco though and am generally a wimp when it comes to hot/spicy foods. When you can't taste the food because of the hot peppers used, it seems pointless to me.

Now you're talkin'. Yes on too hot to taste.
I've been using Tabasco Green in a lot of my cooking lately.
Try marinating steak in soy sauce, minced garlic, & Tabasco Green overnight. Yum!

Well, at least there's no doubt who will win next years' "hottest chili" in the chili cook-off contest.
he has a shaker bout 3" tall and 1" round full of that powder, which is funny because that's about a 500 year supply.

Also found this article bout the stuff:

Quote:

World's Hottest Pepper: Trinidad Moruga Scorpion Proclaimed New Champion Chile

stumble ALBUQUERQUE, N.M. -- There are super-hot chile varieties. And then there's the sweat-inducing, tear-generating, mouth-on-fire Trinidad Moruga Scorpion.

With a name like that, it's not surprising that months of research by the experts at New Mexico State University's Chile Pepper Institute have identified the variety as the new hottest pepper on the planet.

The golf ball-sized pepper scored the highest among a handful of chile breeds reputed to be among the hottest in the world. Its mean heat topped more than 1.2 million units on the Scoville heat scale, while fruits from some individual plants reached 2 million heat units.

"You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty," Paul Bosland, a renowned pepper expert and director of the chile institute, said of the pepper's heat.

Researchers were pushed by hot sauce makers, seed producers and others in the spicy foods industry to establish the average heat levels for super-hot varieties in an effort to quash unscientific claims of which peppers are actually the hottest.

That's something that hadn't been done before, Bosland said.

"The question was, could the Chile Pepper Institute establish the benchmark for chile heat?" he said. "Chile heat is a complex thing, and the industry doesn't like to base it on just a single fruit that's a record holder. It's too variable." The academic institute is based at the university's agriculture school and is partially funded by federal grants, as well as some industry groups depending on the project.

The team planted about 125 plants of each variety – the Trinidad Moruga Scorpion, the Trinidad Scorpion, the 7-pot, the Chocolate 7-pot and the Bhut Jolokia, which was a previous record-holder identified by the institute and certified by Guinness World Records in 2007.

Randomly selected mature fruits from several plants within each variety were harvested, dried and ground to powder. The compounds that produce heat sensation – the capsaicinoids – were then extracted and examined.

During harvesting, senior research specialist Danise Coon said she and the two students who were picking the peppers went through about four pairs of latex gloves.

"The capsaicin kept penetrating the latex and soaking into the skin on our hands. That has never happened to me before," she said.

Chile peppers of the same variety can vary in heat depending on environmental conditions. More stress on a plant – hotter temperatures or less water, for example – will result in hotter fruit.

The Trinidad Moruga Scorpion's new notoriety is already making waves in the industry and among those who love their hot, spicy foods.

"As with all the previous record holders, there will be a run on seeds and plants," said Jim Duffy, a grower in San Diego who supplied the university with seeds for four of the super-hot varieties. "Like Cabbage Patch dolls right before Christmas or Beanie Babies, it's like the hot item."

Not even Duffy or the researchers would dare to pop a whole Trinidad Moruga Scorpion in their mouths, but there are plenty of videos on social networking sites where heat-loving daredevils have tried.
The blood flow increases and the endorphins start flowing. Their faces turn red, the sweat starts rolling, their eyes and noses water and there's a fiery sensation that spreads across their tongues and down their throats.

"People actually get a crack-like rush," Duffy said. "I know the people who will eat the hottest stuff to get this rush, but they've got to go through the pain."

Pepper experts said there are a handful of people who are crazy enough to subject themselves to the pain, but the rest just want to try out these super-hot peppers on their friends or make killer hot sauce – and it doesn't take a whole pepper to do that.

More bang for the buck is how Bosland describes it. He said a family could buy two of the super-hot peppers to flavor their meals for an entire week.

The beauty of the peppers is they're not only the hottest in the world, but they're also some of the most flavorful peppers, Duffy said.

"You can make a barbeque sauce or a hot sauce at a mild to medium level using small amounts of these peppers and it will be so darn addictive that you won't want to put your spoon down," he said. "You'll want to eat and eat and eat."

World's Hottest Pepper: Trinidad Moruga Scorpion Proclaimed New Champion Chile

Instead of Tabasco, try Tapatio. That stuff is addictive.

My new go to hot sauce. Blows away rooster sauce. The original Thai sariacha. I love it so much I have a pic of it in my phone. I could only find it in Los Angelo's. $2.99!

http://img.tapatalk.com/d/13/02/03/6aza6ege.jpg

That guy in the video? He's a puss.

This kid takes it like a champ!:D

<iframe width="560" height="315" src="http://www.youtube.com/embed/RBTTarZWTy8" frameborder="0" allowfullscreen></iframe>

Quote:

Originally Posted by WolfeMacleod (Post 7248940)

That guy in the video? He's a puss.

This kid takes it like a champ!:D

<iframe width="560" height="315" src="http://www.youtube.com/embed/RBTTarZWTy8" frameborder="0" allowfullscreen></iframe>

the kid only ate a small bit. the guy ate an entire pepper.

I'm a Crystal man myself.