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New Chili Is World's Hottest
bazzalunatic writes "The Trinidad Scorpion Butch T chili is grown and harvested by an Australian company, and not by the inmates of an Australian insane asylum as rumored. The chili is claimed to be the world's hottest (1,463,700 SU), surpassing the current Naga Viper chili at 1,382,118 SU. From the article: '"They're just severe, absolutely severe," says Marcel de Wit, The Chili Factory co-owner. "No wonder they start making crowd-control grenades now with chilies. It's just wicked." The chili is so scorching that Marcel and his team have to wear protective gear when handling the new variety. "If you don't wear gloves your hands will be pumping heat for two days later," he says.'"
Someone better find a better ice cream to start chasing these chilies with.
the world's hottest chilli (1,463,700 SU), surpassing the current Naga Viper chilli, at 1,382,118 SU
But how much is that in Quetzlzacatenango peppers?
I eat habaneros and get a serious case of the Ring of Fire.
Trolling is a art,
Let me know when you have something to measure in terabecquerels.... ;-)
GStreamer - The only way to stream!
I don't get it - what's the point? With a chili that hot, even if it's diluted in a sauce you're not going to get anything resembling a nice flavour or taste, just fire in your mouth. I'd much rather eat something that packed a moderate punch along with decent flavour.
You have to wear protective gear, yet in TFA photo, they aren't?
I don't get it - what's the point?
It releases quite pleasurable natural drugs in your brain.
Endorphins
It's a legal drug, for now.
Given the protective gear necessary to handle these peppers, I'm assuming they aren't going to be available to the home consumer at the local co-op. Even if the home consumer got ahold of one of these, it seems like its mere presence in the kitchen would render chili and salsa essentially inedible; what would I do with one of these, really?
"It doesn’t matter who you are, or what you’ve done, or think you can do. There’s a confrontation with destiny awaiting you. Somewhere, there is a chilli you cannot eat."
-- Daniel Pinkwater, A Hot Time in Nairobi
Why not just make chili with 12 Molar Hydrochloric Acid? Let's see you top THAT with some lousy chili pepper!
SJW: Someone who has run out of real oppression, and has to fake it.
I like hot food, very hot food, but I don't see any of these hottest chilies making it to my pantry any time soon.
Outside of the curiosity of how much Capsaicin we can get a capsicum to produce, these don't appear terribly useful in dietary circles. Though I suppose someone could host a contest of gastonomic masochists to see who can eat the most.
For painkiller they might be useful. I grew Habanero peppers and a woman at work asked if she could have some for her grandfather. A day after I gave her bag of a dozen she said he really appreciated them - could he get some more. I was awestruck - "He ate all of them already?" No, he mashed them up and applied them to his arthritic hands to take the pain away. Aha. Well done, him. I had more than I needed and gave them as many as they could take - the plants really went to town from mid July to late August in Michigan heat and humidity.
A feeling of having made the same mistake before: Deja Foobar
Because HCL tastes too much like lemonade and would clash with the other flavors in the chili?
In fact, the effect on skin (and tongue) is much less with the HCL. Now, if you were talking sulfuric or nitric.... But you wouldn't want to become flammable yourself - that's how you make guncotton.
Why guess when you can know? Measure!
Amazing, something that seems so painfully hot when eaten can be used as an analgesic.
New from Coke Lime Flavored HCL that blends perfectly with your hot wings!
Just in time for the Beastie Boys Hot Sauce Committee Part Two!
"Stratigraphically the origin of agriculture and thermonuclear destruction will appear essentially simultaneous" -- Lee
and not by the inmates of an Australian insane asylum as rumored
Slashdot ya no es que lo era!
The chili is so scorching that Marcel and his team have to wear protective gear when handling the new variety.
Seriously, what is up with the ever hotter chilis? The hottest ones are long past the point of being edible. Even the first generation habanero extracts from way back in my college days would burn all the taste buds off one's tongue AND scorch one's rectum leaving a toilet full of blood.
Escalating the heat in one's food is an addictive thing, but when one gets to the point I describe above, one would generally--I did anyway--realize that it is not good for one and one is not really enjoying it anymore.
I'm not in it for super hot anymore, I'm in it for flavor, but because of my early experience with super hot, I generally let other people determine whether my recipes have reasonable heat values.
...it is difficult writing without the indefinite you construct.
More music, fewer hits
Now I see this after I planted my garden with ghost chilis!
As a rule, chilies grow hottest where they get the most sun and the weather is hot. High humidity keeps the air warm overnight, which helps in the production of Capsaicin. For northern hemisphere there's still plenty of time to plant these before their best months of production (July-August).
A feeling of having made the same mistake before: Deja Foobar
Try the Fukishima Dai-ichi chilli some time.
Have gnu, will travel.
Happened to a friend - didn't wash well after eating a bunch of (very) hot wings, then went to recycle that pitcher of beer. Couldn't sit still the rest of the evening.
Is it just my observation, or are there way too many stupid people in the world?
That's what she said.
I can appreciate that, for the horticulturally interested, seeing how high a Capsaicin concentration you can get out of something that will actually grow might be an interesting hobby/challenge.
Beyond that, though, it seems sort of pointless. We know what the active ingredient is, we have techniques both for extraction and purification and for synthesis. It would be a modest effort in benchtop chemistry to produce Capsiacin at 90+% purity from even the comparatively mundane peppers, and 100% pure provides the clear upper limit on heat possible from that compound. Unless the interest is purely in the pepper growing, it seems like the Extreme Heat Sauce crowd could simply obtain the pure product, endure the pain, and go home happy.
we already know that Capsaicin has applications in modern medicine. This should be a great boost in the production yields for medical use. That is, if the company doesn't try to patent a plant.
They're using their grammar skills there.
So, where is the obligatory you tube video of some one eating one of them whole?
When does it cease being food and instead get classified as a chemical weapon or simply toxic waste?
I'm growing a naga jolokia this year - for some reason I cannot get most peppers to grow hot in my garden so I figure if I start off with something that overexpresses capsaicin like a mofo I might end up with an acceptable jalepeno-ish level of heat. I'm trying to cut sodium out of my diet as much as possible and hot sauce is a very nice way to provide an edge similar to salt to your food for those days you get tired of garlic or lemon..
Uh, "if it looks roughly mouse-shaped according to my infra-red sensitive pit, eat it"? --Chris Burke 09-08-10
Hotter vegetation is what causes global warming! ;)
Chili tolerance doesn't last very long fwiw. Unless you just left, your college chili experiences won't make that much difference to your current tolerance level. ;)
I use Friend/Foe + mod-point modifiers as a karma/reputation system.
There's well-established connection between hackers and very hot foods, as documented in the Jargon File. See, for example, the entry on food and laser chicken. I know numerous nerds who are obsessed with the Scoville ratings of their condiments.
Also, as an AC noted, SCIENCE! But in this case, science that touches on a common nerd obsession.
Yet another neurotoxin to which stupid people voluntarily subject themselves. Amazing. At least this one apparently does no real physical harm, it just feels like it does (and that being the point because it stimulates endorphins).
Me, I love the acidic flavor of good peppers, but I wish they'd engineer one WITHOUT the capsaicin.
I prefer the merciless peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.
Had to associate it somehow with tech...Is Slashdot the new Fark.com?
Making and selling the hottest chillies seems to be an ongoing competition. The UK grown ones are verified by Warwick University. Who is verifying the australian ones? I wonder how high in term of Scoville Heat Units this arms race is going to go?
Infinity report from the BBC:
http://www.bbc.co.uk/news/uk-12505344
Naga Viper from the grower:
http://www.chileseeds.co.uk/Naga_Viper.htm
What are the units they are measuring by... SU? I can't find this unit anywhere online.
Until I get an answer, I will just assume it stands for 'Successful Ulcers'
Because REAL programmers eat really spicy foods.
The eternal struggle of good vs. evil begins within one's self.
"The chili is so scorching that Marcel and his team have to wear protective gear when handling the new variety."
Yeah, that's the case with most of the hotter peppers. Nice ad, though, Slashdot.
Seriously, just why would you even try to eat something like that?
You've obviously never come across Dwarf Bread before!
...the world's most dangerous ______ is found in Australia.