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The hottest pepper in the world, at 1,000,000 Scoville Units

post #1 of 38
Thread Starter 
The Naga Jolokia is the hottest pepper in the world, at 1,000,000 Scoville Units. One seed from a Naga Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Imagine what eating an entire pepper will do? One intrepid ESPN reporter found out.
post #2 of 38
What, no link?
post #3 of 38
Thread Starter 
post #4 of 38
Thanks--this was a good one for me, as I've a couple of men friends who order "native Thai" and complain it's not very hot. Heh, heh, I smell a bet coming.
post #5 of 38
I thought Habanero is the "Hottest" pepper, it looks a lot like Habanero.

I eat Habanero pepers raw, now I have to get my hands on this one.
post #6 of 38
This is from wikipedia.com.

Cultivars

Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. The Naga Jolokia is one such cultivar of the habanero pepper that has a very high Scoville rating that reaches up to 1,041,365. Most habaneros will rate between 200,000 and 300,000 Scoville units.

And I thought that the habanero was by far the hottest. Way too stinkin' hot for me.
--------------------------------------
Quote:
Originally Posted by maisonstinky View Post

I thought Habanero is the "Hottest" pepper, it looks a lot like Habanero.

I eat Habanero pepers raw, now I have to get my hands on this one.

maisonstinky, you are an animal!
post #7 of 38
Quote:
Originally Posted by bbobkc View Post

maisonstinky, you are an animal!

GRRROWWWL

I want the Naga Jolokia

LOL!!!
post #8 of 38
Thanks for the links.......

LMAO!
post #9 of 38
Eat it and Weep...


The Source


WORLD'S HOTTEST !!! Holy Hell, this is the one! At 7,100,000 Scoville Units, this additive is the hottest we have ever seen, ever...and we have seen them all. Folks, this is no joke, this one could cost you a hospital visit if you are not careful. Use with extreme caution, this is a food additive only!!!!!!!!!!!!

Limited Time Only!!!
7,100,000 Scoville Units.


http://www.mohotta.com/product/330/1
post #10 of 38
Bring it.
post #11 of 38
Quote:
Originally Posted by Scentronic View Post

Bring it.

Bring what? The Naga Jolokia or The Source? No offense but you guys are outta ya minds! Crikey! I can handle Jalapeno slices on a burger or nachos but that is about my limit. What a wimp.
post #12 of 38
I'll pour "The Source" in my eyes and wipe my ass with Habaneros!

My mom used to be in hot food eating contests in Detroit. I believe I have the gift...
post #13 of 38
Even though i LOVE habanero peppers, i'm not sure if i would try this one.
post #14 of 38
As an Israeli friend said (referring to the legendary "The Man" sauce at local fave Dixie's BBQ- but applies as well here) "That's not a food, that's a weapon". (He took seconds.)
post #15 of 38
I love hot food, but what goes in must come out LOL!! Somethings just don't need to be heated. I don't want nothing that's gonna burn for over 30 mins exiting anywhere out of my body.

I love peppers though. I eat most of them raw myself. however, I found that scotch bonnet peppers were hotter than the habanero peppers to me. I eat alot of Carribean food and I have cooked jerk chicken with both. Those scotch bonnet peppers would burn your eyes worst than onions when you would open the bag that I kept them in. They were frozen at the time and still had the power to choke you like pepper spray. I couldn't believe they were so hot. I would only use half a pepper though.
post #16 of 38
Quote:
Originally Posted by Scentronic View Post

I'll pour "The Source" in my eyes and wipe my ass with Habaneros!

My mom used to be in hot food eating contests in Detroit. I believe I have the gift...

I would pay good money to watch you mouth a teaspoon full of Source or eat a single Naga Jolokia
post #17 of 38
Oral after eating these must be painful
post #18 of 38
Any body, thinking what I'm thinking? Eau de Jolokia! Just in time for the Holiday's.
Available in a EDT, or EDP.
Guaranted,to heat up your panties!! Errr I meant partie's
post #19 of 38
Quote:
Originally Posted by bebe_delia View Post

Oral after eating these must be painful

I like the way you think...
post #20 of 38
Quote:
Originally Posted by bebe_delia View Post

Oral after eating these must be painful

Oral Roberts eats hot peppers?
post #21 of 38
Why anyone would want to eat something of the power of that sauce is beyond my comprehension ,a one way ticket to an a** pipe like the beginning of Bonanza ,the only use for this imo is for protection if jailed.
post #22 of 38
Quote:
Originally Posted by fenton_t_fox View Post

Why anyone would want to eat something of the power of that sauce is beyond my comprehension ,a one way ticket to an a** pipe like the beginning of Bonanza ,the only use for this imo is for protection if jailed.

::background music-- Johnny Cash singing Ring Of Fire::
post #23 of 38
Ah, ladies and jellyspoons I give you "the worlds hottest hotsauce!"

http://www.sweatnspice.com/93-15.htm

Blair's 6 A.M Extract-Rated at 16,000,000 Scoville Units.

16x hotter than the worlds hottest pepper.

I saw that someone had put down "the source" hot sauce so here's the link to that one.

http://www.sweatnspice.com/223-33.htm

Rated at 7,100,000 scoville units. Needless to say, I would consume neither.
post #24 of 38
Thread Starter 
I've heard of a Louisiana hot sauce that measured nearly a billion Scoville Units but the makers are blind. seems looking at the sauce is twice as damaging as staring at the sun for 5 minutes without blinking.
post #25 of 38
Quote:
Originally Posted by Thrax View Post

Ah, ladies and jellyspoons I give you "the worlds hottest hotsauce!"

http://www.sweatnspice.com/93-15.htm

Blair's 6 A.M Extract-Rated at 16,000,000 Scoville Units.

16x hotter than the worlds hottest pepper.

I saw that someone had put down "the source" hot sauce so here's the link to that one.

http://www.sweatnspice.com/223-33.htm

Rated at 7,100,000 scoville units. Needless to say, I would consume neither.

wow. umm, blair's 6 AM extract must be like pure capsaicin (active component of peppers that's responsible for the spiciness) because pure capsaicin is around 16 mil scoville units.

i like spicy foods but like, why would you do that to yourself?
post #26 of 38
Thread Starter 
I bet the 16 million S unit sauces are a riot at frat partys and initiations,
post #27 of 38
I'm into Chili's recently. I found an awesome shop here in austria and ordered everything I couldn't pass on, but I'm no chilihead and will never be. It all started with classic Tabasco for me, but that sour taste isn't all that good IMHO, nevertheless it sells like crazy all over the world. Nevermind I needed a new sauce, I can do better and then that and then I found that shop.

Btw. Tabasco sauce has only about 5000 scoville!

I could have ordered those several million scoville sauces as well, but what for? I read that beyond 15.000.000 scoville you have to use gloves and goggles or even better: leave it closed

Instead I went with some barbecue sauces that I can then mix with some hotter sauce as I'm pleased.
Bull's Eye sauces come to mind. Famous in the US and winner of several contests. I really like it, tastes of bacon and spices, perfect for barbecue or just with bread or whatever.
post #28 of 38
I love spicy food, and I like to incorporate chilli peppers into my cooking...Usually by blending them into a marinade. A very nice marinade for chicken is to blend up onion, garlic, soy sauce, cilantro, ginger, lemon, olive oil, jalapenos, and brown sugar, by the way. I don't, however, like something so hot that I can't eat it and I suffer. I Probably like my food moderately spicy. I'll gladly be called a wimp, but i'm not the one who's gonna be having problems in the bathroom later.
post #29 of 38
ok guys, first of all, the cultivar's more common name (here in the US) is Bhut Jolokia. Ghost Pepper!

I've been growing these for two seasons, they are every bit as intense as they are reputed to be...

They make for rockin' salsas.

If you want seeds, go to:

http://www.chilepepperinstitute.org/...stitute-c.html

That's New Mexico State U and they have an AWESOME catalog of cultivars from ornamental to OMFG-what-did-I-just-do-to-myself. (Bhut Jolokia being one of the latter)

I have eaten slivers of jolokia flesh (haven't got the stones or the stupidity to try a seed ) and the endorphin rush makes my head spin.

I love scotch bonnets and habs, but this one is out there...

My family always asks me if what I'm serving has "Butt" peppers in it before they'll try anything that looks remotely like a salsa, relish or sambal and we are all hot-food fanatics.

good stuff man!
post #30 of 38
Stressing the pepper producing plant by watering infrequently notoriously increases the Scoville Units. As the Mild Pepper Club afficiandos say when asked to confirm that as fact: 'I never droughted it'.
post #31 of 38
I recently overheard rumors while munching on a Burrito Bowl at Chipotle that a genetically manipulated variety of hot pepper, the 20,000,000 Scoville Heat Unit "Solar Flare", is nearing market production numbers and will soon be available to consumers.

Commercial success is assured according to one source: "a single pod can be used as a cauterizing agent for open wounds or encased in a hermetically sealed vial and used as a hand-warmer in sub-zero temperature zones, as a night-light or, if consumed, an unfailing cure for geographic tongue and/or pin worms. As a serendipitous side effect it makes embalming optional".
post #32 of 38
I'm not a fan of hot foods.....I can take a little heat but not too much.....Gary
post #33 of 38
Quote:
Originally Posted by kbe View Post

I recently overheard rumors while munching on a Burrito Bowl at Chipotle that a genetically manipulated variety of hot pepper, the 20,000,000 Scoville Heat Unit "Solar Flare", is nearing market production numbers and will soon be available to consumers.

Commercial success is assured according to one source: "a single pod can be used as a cauterizing agent for open wounds or encased in a hermetically sealed vial and used as a hand-warmer in sub-zero temperature zones, as a night-light or, if consumed, an unfailing cure for geographic tongue and/or pin worms. As a serendipitous side effect it makes embalming optional".

OMG That is hilariousness! What one overhears over ones burrito bowls! LOL

My son and I broke down and bought some ghost chilies in a little baggie, after he watched that 'Man-versus-Food' guy on TV eating one. We have not tried them, but I figure the prefect dinner 'guest' may one day present 'him/herself'.
post #34 of 38
Not brave enough to try this pepper. I almost passed out when I ate a Savina pepper from Walnut Creek, Ca.
post #35 of 38
Those are hot, hednic. I once ate tepin peppers, which are that hot, and promptly vomited . And the single time I tried habanero, I had dry heaves. I don't get why people say they enjoy that kind of heat.
post #36 of 38
Quote:
Originally Posted by Hillaire View Post

Those are hot, hednic. I once ate tepin peppers, which are that hot, and promptly vomited . And the single time I tried habanero, I had dry heaves. I don't get why people say they enjoy that kind of heat.

I don't understand the love of hot food either.....Gary
post #37 of 38
I have always liked spicy food a lot but do have an, um, complicated relationship with pain in general, can find it interesting.

But in general, I think that if you imagine a continuum with a total pain wimp on one end and a full-on masochist at the other, normal sits somewhere in between. Complete avoidance of pain is not normal. Most people can enjoy spicy food, massage of sore muscles, there are things that hurt-good.

It's a love of intense sensations, I think.

With peppers, also, a lot of the time the flavor is fantastic in the hotter peppers, and you can't taste it without the spicy.

I have made inedibly spicy salsa though, there is a limit to what I'll eat, for certain. Too many habaneros ruin it for me, if I can't taste the food, it doesn't make sense. I would asssume that other people's tolerance levels are different though so it probably works for some people.
post #38 of 38
Both my Uncle and I grow many varietals of Habs, they are quite the buzz...

We got all our cultivars from NMSU @ http://www.chilepepperinstitute.org/ for those who might like to grow their own

The genetically modified version @ 20M scovilles should be marketed as a combination euthanasia/cremation solution...

meltdown would be an understatement!
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