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How Not to Eat the World's Hottest Chili
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A farmer stands in his field of "Bhut jolokia," or "ghost chili" peppers at Changpool in the northeastern Indian state of Assam, Wednesday, July 4, 2007. Bhut jolokia, a thumb-sized chili pepper with frightening potency, was recently rated the spiciest chili in the world by Guinness World Records. It is widely eaten as a spice, a cure for stomach troubles and, seemingly paradoxically, a way to fight the crippling summer heat too. (AP Photo/Manish Swarup)
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I'm still looking for something to satisfy my chili needs. I think this might be 'the one'.
I used to work in a crop research institute and one of the scientists bred a super hot chili which was nothing more than a disappointment for me personally when he gave me one to put into my cooking. I ate it raw but it tasted just like a watered down Jalapeño.
I wonder how long it would take to build up a tolerance to this particular chili, if it is possible at all.
#2 - Tue Jul 31, 2007 8:09 PM EDTI've been eating this stuff my whole life and I still can't get used to it. My mom grows and breeds it in her backyard and her peppers are POTENT. Much more potent than anything stateside that I've ever tasted. If you go to an Indian or some other South Asian store, you may also find them under the some variant of the name "naga" or "naga morich". If you want the hottest of the hottest go for the dark green ones. Ripened, red ones may also be found in an Indian pickle called Mr. Naga. You could give that a shot as a condiment with food and if it doesn't burn you a new one going down or coming out you could try to be braver and go for the pepper itself. Be warned, this pepper is not to be taken lightly.
My mouth waters at the thought. I'm not dumb enough to try to choke one down raw, but I have to wonder what an excellent taste they would have smoked. The capsaisin mellowing and carmalizing to a punchy goodness? Or would it just taste like you put a hot coal in your mouth?
That assumes you could keep it from melting the bottom out of your smoker.
#3 - Tue Aug 7, 2007 5:04 PM EDTMy eyes are watering from just reading this. You are indeed brave. (you could also read that as crazy)
Very entertaining though. Thank you.
#4 - Wed Aug 8, 2007 11:38 AM EDTSo, I have to ask. How terrible was it coming out? As bad as chilies burn going down, they are always ten times worse going down. If you say your tongue felt like it had been scrubbed with a wire brush, I hate to imagine what your rectum felt like later that night.
#5 - Wed Sep 5, 2007 9:02 PM EDTI just came across this board and found it to be cool from what I just read. I started 16 new Bhut jolokia plants that I got the seeds from CPI at NMSU. It was the only place I trusted to be 100% positive that I got my hot pepper seeds I needed to grow my Bhut jolokia peppers. They are growing in the kitchen under some grown lights and they are doing well. I just could not wait till the plants started producing so I chewed a few seeds just to see how hot they were. Not much on taste, but boy, they were HOT. I can't wait to taste the real pepper!!!! You should check out the CPI if you enjoy hot peppers. I am just a pepperhead and I LOVE it HOT!!!
#6 - Fri Oct 19, 2007 10:38 PM EDTIs this the Tim who went to St Francis College now New England College of Maine?
#7 - Thu Apr 24, 2008 2:20 PM EDTYou're in Easy Mode. If you prefer, you can use XHTML Mode instead. |
