that it is 100-400 times hotter than a jalapeno, and 3-10 times hotter than a habanero

Quote :

"One seed from a Bhut Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding."

and yet

Quote :

"The pepper is used as a spice in food or eaten alone."

CRAZY INDIANS

It is the world's hottest pepper:

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

[The real name is "Naga Jolokia" but the Indian researcher dude who studies them calls them "Bhut Jolokia". "Bhut" means 'ghost'.]

Here is a comparison of various peppers on the Scoville scale:

http://en.wikipedia.org/wiki/Scoville_scale

Explanation of how the scale is set up:

Quote :

"In Scoville's method, as originally devised, a solution of the pepper extract is diluted in sugar water until the "heat" is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a capsicum, sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable, even undiluted. Conversely, the hottest chiles, such as habaneros, have a rating of 200,000 or more, indicating that their extract has to be diluted 200,000-fold before the capsaicin present is undetectable. "

Quite ingenious!

Jolokias weigh in at 1,000,000 SHUs (Scoville Heat Units), meaning a Jolokia extract has to be diluted a million fold before the heat is undetectable!!!

4/20/2008 9:18:06 AM

4/20/2008 10:06:12 AM

I thought this was a thread about a Mortal Kombat character.

4/20/2008 10:14:14 AM

I like hot food, but nothing like this. I'd love to see the person that could eat one of these alone.

4/20/2008 10:33:56 AM

^

Quote :

"The pepper is used as a spice in food or eaten alone"

4/20/2008 10:46:18 AM

what about the Guatemalan Insanity Pepper?

4/20/2008 11:08:28 AM

pics or it didn't happen

4/20/2008 1:00:39 PM

4/20/2008 1:06:00 PM

Scoville rating                   Type of pepper 

15,000,000–16,000,000             Pure capsaicin 
9,100,000                         Nordihydrocapsaicin 
2,000,000–5,300,000               Standard U.S. Grade pepper spray
855,000–1,041,427                 Naga Jolokia
350,000–580,000                   Red Savina Habanero
100,000–350,000                   Habanero chili, Scotch Bonnet
100,000–200,000                   Rocoto, Jamaican Hot Pepper, African Birdseye 
50,000–100,000                    Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper 
30,000–50,000                     Cayenne Pepper, Ají pepper, Tabasco pepper 
10,000–23,000                     Serrano Pepper 
4,500–5,000                       New Mexican varieties of Anaheim pepper, Hungarian Wax Pepper
2,500–8,000                       Jalapeño Pepper 
1,500–2,500                       Rocotillo Pepper 
1,000–1,500                       Poblano Pepper 
500–2,500                         Anaheim pepper
100–500                           Pimento, Pepperoncini 
0 No heat                         Bell pepper 

4/20/2008 4:27:54 PM

BTTT

4/21/2008 5:03:58 PM

why???

4/27/2008 1:45:35 AM

I cooked with Scotch Bonnets in the UK because I couldnt find anything hotter (or similar to a habanero) . I curious to taste a naga jaokia, diluted heavily, but in a decent dish.

4/27/2008 1:47:11 AM

butt peppers hahahhahahaha

4/27/2008 1:56:58 AM

I'm going to have too look for a salsa snack.

4/27/2008 2:25:53 AM