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Top 10 Hottest Chili Peppers in the World

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  • Top 10 Hottest Chili Peppers in the World

    If you thought habaneros were the hottest, think again.

    Marcel and his team use the Trinidad Scorpion Butch T as a basis for a hot sauce, and say that to cook it requires full chemical masks and protection suits.
    Hottest chillies in the world - Australian Geographic

  • #2
    I don't even think those peppers can be considered food anymore.

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    • #3
      I recently made some hot sauce combining the 4 bhut jolokia and 4 7pot peppers. Let me just say it is not for the weak at heart, has a great flavor but this stuff is hot! I love it on eggs, chicken or anything pork.
      http://kitoikitchen.blogspot.com/

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      • #4
        Fermenting red savina habaneros to make my own sriracha sauce! Who knows what kinda crap is in the stuff at the asian market. Only 5 ingredients, peppers, garlic, salt, coconut palm sugar and whey
        http://kitoikitchen.blogspot.com/

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        • #5
          Originally posted by kitoi View Post
          Fermenting red savina habaneros to make my own sriracha sauce! Who knows what kinda crap is in the stuff at the asian market. Only 5 ingredients, peppers, garlic, salt, coconut palm sugar and whey
          Drool... that looks... well there are not words to express how good that looks

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          • #6
            Originally posted by Winterbike View Post
            I don't even think those peppers can be considered food anymore.
            Treading a fine line between culinary and chemical warfare.

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            • #7
              How high on the scoville scale do you have to get before eating a pepper counts as a credible suicide attempt?
              carl's cave

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              • #8
                @kitoi: Is there any secret to fermenting hot peppers? The only fermented foodstuff I've made is kimchi. Is the process the same (add some salt+water, let sit at room temp for few days)? Thanks!

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                • #9
                  Originally posted by Grok View Post
                  If you thought habaneros were the hottest, think again.



                  Hottest chillies in the world - Australian Geographic
                  The scorpion chilis are hot. Ate a bowl of them with pasta covered in ghost chili sauce a couple weeks back at hell night. That was a rough week. I would not suggest anyone do that, ever. The first bite actually cause my sight to dim and get a little starry as it felt like every pain receptor in my mouth fired off at once.

                  My skin got immediately clammy, cold, and my fingers became trembly. Once I choked it down it felt like Pele herself was playing 1v1 against Pele the footballer. I started drooling uncontrollably and the pain... it hurts less to get pepper sprayed.

                  Never going to do it again, but I suggest everyone give it a shot once.
                  My Fitday public journal.
                  Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                  Recently survived Warrior Dash, New England.
                  Game Developer, ex-Chef, long time Fatbody.

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                  • #10
                    Originally posted by yodiewan View Post
                    @kitoi: Is there any secret to fermenting hot peppers? The only fermented foodstuff I've made is kimchi. Is the process the same (add some salt+water, let sit at room temp for few days)? Thanks!
                    It's the same. Mine has been fermenting for 6days so far, the flavor has changed, smoother but still just as efin hot!
                    http://kitoikitchen.blogspot.com/

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                    • #11
                      1.5lb Red Savina habs


                      Pureed and the start of fermentation


                      Cook down after 7days fermenting


                      Puree ala vita-mix


                      Hang time


                      Complete, decided not to sieve


                      Ingredients:
                      Red Habs
                      Red Hawaiian Salt
                      Garlic
                      White Vinegar
                      Fish Sauce

                      Tasted each day of the fermentation process and each time tasted different. Started out with an almost harsh sharpness and each day that slowly went away. The sharpness is gone and the fruity flavor of the habs and fish sauce comes through before you get kicked in the throat by the heat. Slight twang of acid and nice saltiness.
                      http://kitoikitchen.blogspot.com/

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                      • #12
                        Originally posted by carlh View Post
                        How high on the scoville scale do you have to get before eating a pepper counts as a credible suicide attempt?
                        It's suicide when you get to this level: Woman rubs chilli pepper seeds in her eyes after setting new world record - Telegraph

                        Kitoi - that sauce looks incredible!

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                        • #13
                          +1 on that sauce.

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