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The world's hottest chili
A few months ago, Guinness World Records declared India's bhut jolokia as the world's hottest chili.
A chili’s spiciness can be scientifically measured by calculating its content of capsaicin, the chemical that gives a pepper its bite, and counting its Scoville units. As a way of comparison: Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units. Your basic jalapeno pepper measures anywhere from 2,500 to 8,000. The previous record holder, the Red Savina habanero, was tested at up to 580,000 Scovilles. The bhut jolokia clocked in at 1,001,304 Scoville units! Indian food in general is hot, but so is Mexican food. What's the spiciest and hottest food you have eaten locally, and where did you get it from? Would you try the bhut jolokia? 10 comments from 7 users
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posted by
steveeswenson
on Aug 1, 2007 at 07:56 AM
The Texas chili cookoff is the funniest thing ever written by anyone who ever lived.Here is the link. posted by
randomfactor
on Aug 1, 2007 at 08:06 AM
Steve, I've seen it spelled both ways, but I was taught that the bhut jolokia is a "chile," while the meat dish you're referring to in the admittedly excellent account is a "chili."
posted by
dmchenry
on Aug 1, 2007 at 08:22 AM
Pretty interesting audio slideshow...http://tinyurl.com/38clj7 posted by
dragontamer
on Aug 6, 2007 at 03:50 PM
i can't take the heat of spicy foods but i have an aunt who eats and drinks salsa...as for the bhut jolokia - the farther away from me it is, the happier i am. posted by
Hardliner4freedom
on Aug 6, 2007 at 03:53 PM
The hottest foods that my wife and I eat are the Habaneros (300,000 Scoville units) that we grow in our garden. Our second favorite are the Serrano peppers. I nickname them "Satan's Little Suppositories." Nice thing about Serrano's -- they're perennial. Keep a Serrano plant well cared for, and in five years you can have a Serrano bush. posted by
mattloch
on Aug 6, 2007 at 04:21 PM
I have a container of "hot sauce" that is nothing more than capsaicin suspended in vegetable oil. It comes in a bottle with an eye-dropper (this is stuff you don't pour), inside of a child-proof container with the skulls-and-crossbones logo.Scoville rating: 500,000 ("Pure Cap") Liquid heat. No added taste to dishes. [Edit: added] My son got me "Jersey Death Sauce" (360,000 Scoville). Not fun. To be mixed, not splashed on top (ala Tabasco). Found out the hard way. Had to hold milk in my mouth to stop the burning. Breathing hurt afterwards. The best has got to be "Blair's 16 Million". By "best" I mean "who's gonna contest it?" posted by
Hardliner4freedom
on Aug 6, 2007 at 04:22 PM
Pure Cap is 16,000,000. Perhaps you meant 5,000,000?
posted by
mattloch
on Aug 6, 2007 at 04:32 PM
Every place I see it sold, they advertise as 500,000, Hardliner. Capsaicin in it's purest state may be 16,000,000, but this extract (to call it a "sauce" is perhaps misleading) is quite a bit oil, with little suspended specks of cap.
posted by
Hardliner4freedom
on Aug 6, 2007 at 04:38 PM
Oh, okay. I seized upon the "pure cap" and went from there. I'll take my 300,000 Scovilles with the pleasant sweetness of the Habanero. posted by
damitjanet
on Aug 7, 2007 at 01:42 PM
Come on Ice Cream. Too Hot for me. I like heat but pure cap is way too hot for me. I like more like wasabee hot more of the hot mustard, horseradish heat. My oldest is a pepper belly all the way. Fortunatly for him, my parents took him on a vacation a few summers ago to find all the hot spices in Nevada, New Mexico, Colorado, Arizona. The hot sauces he came home with were absolutely amazing but way to hot for me. One even came in a Child proof medicine bottle. I will stick with the mild stuff here.
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