's Forum Archives - Non-Cycling Discussions

Archive Home >> Non-Cycling Discussions(1 2 3 4 )

For all you guys who are into pain (this means you RWBadley)(6 posts)

For all you guys who are into pain (this means you RWBadley)AllisonHayes
Oct 11, 2002 6:13 AM
So, you guys like pain, eh? My question:

What are the best ways to douse the heat from eating hot chilis? I heard you should NOT use water. Also, what are the best ways to handle these guys?

One time I picked up a Scotch Bonnet in Jamacia and later just touched my eyes -- talk about pain. I didn't even try to taste it. My eyes blistered for several days.

What kind of pain have you been subjected to? Any interesting stories out there?

b The hottest:

The "Red Savina" Habanero from Mexico has been tested at over 577,000 Scoville units! These puppies are known locally as liquid flame. One thing to note is that when peppers are dehydrated, they tend to increase in "heat" by about 10 times.

b ...but wait, there is a pretender out there:

The new title holder, according to experts at the Defense Research Laboratory in the army garrison town of Tezpur in the north-eastern state of Assam, is the local Naga Jolokia (capsicum frutescens).

It is nearly 50 per cent more pungent than the Red Savina Habanero.

"Laboratory tests have confirmed that Naga Jolokia, a specialty from the north-east, is now the world's hottest chilli," the laboratory's deputy director S.C. Das said by telephone from Tezpur.

b What makes peppers so hot?

The substance that makes a chile so hot (and therefore so enjoyable to Chile-Heads !) is Capsaicin. Pure Capsaicin rates over 15,000,000 Scoville Units !

Various varieties of chile peppers can be ranked according to their heat or "pungency" level:

- 0-100 Scoville Units includes most Bell/Sweet pepper varieties.
- 500-1000 Scoville Units includes New Mexican peppers.
- 1,000-1,500 Scoville Units includes Espanola peppers.
- 1,000-2,000 Scoville Units includes Ancho & Pasilla peppers.
- 1,000-2,500 Scoville Units includes Cascabel & Cherry peppers.
- 2,500-5,000 Scoville Units includes Jalapeno & Mirasol peppers.
- 5,000-15,000 Scoville Units includes Serrano peppers.
- 15,000-30,000 Scoville Units includes de Arbol peppers.
- 30,000-50,000 Scoville Units includes Cayenne & Tabasco peppers.
- 50,000-100,000 Scoville Units includes Chiltepin peppers
- 100,000-350,000 Scoville Units includes Scotch Bonnet & Thai peppers.
- 200,000 to 300,000 Scoville Units includes Habanero peppers.
- Around 16,000,000 Scoville Units is Pure Capsaicin.

Capsaicin, also known as N-Vanillyl-8-methyl-6-(E)-noneamide, is the most pungent of the group of compounds called Capsaicinoids that can be isolated from chile peppers. It is sparingly soluble in water, but very soluble in fats, oils and alcohol.

(btw, you guys are all one wacky bunch of chilis! :) )
Tequila! nmDougSloan
Oct 11, 2002 6:17 AM
Thanks for the link AH, wow 16m Scoville, sounds like WMDrwbadley
Oct 11, 2002 7:36 AM
To cool the burn, try yogurt or something sweet in milk. DO NOT use water, beer, wine, soda etc. Those will add fuel to the fire, especially wine as the higher alcohol will ignite the tongue, poof!;-)

Handling the really hot peppers you need gloves! If no gloves are used, be careful to not rub eyes, nose lips, or privates. I went to the john after handling peppers once, ooowww, that hurt!

When cooking with peppers, try to get a balance of heat with sweet. This seems the basis for most Thai and Chinese cooking. Citrus, ginger and (salty) also go well. I have found that it is easy to get a huge amount of salt into a hot recipe, so I try to balance the heat in other ways.

I long for the days when jalepenos were hot. The ones we find in the store now are no more than glorified bell peppers. I think they bred the heat out for reasons unknown.

We have quite a selection of dried peppers. My favorites have been Thai, chipotle, Chinese red, Vietnamese, and some mexican pepper.

Cheers! (tears?)

Ever grow your own peppers, Ron?cory
Oct 11, 2002 2:56 PM
They do well in my garden, which isn't more than 10 miles from yours. I think you're right about jalapenos being dumbed down--I know somebody developed a "tame" version, which you can get pickled, and I wonder if it's crept in and taken over the grocery store market, to appeal to a wider audience. If you order from Burpee or somebody like that, you can grow what you want, and preservation is easy--I just pick them, wash them and freeze them. I still have a few in the freezer now from last year.
Incidentally, a friend of mine used to win money betting that he could eat a hotter pepper than anyone else. He'd bite off the bottom, then hand the pepper to the sucker. He claimed the heat was in the membranes and seeds inside, and you could bite off the tip without much pain.
I haven't tried. I noticed that trick with the peppers...rwbadley
Oct 11, 2002 9:58 PM
that the tip is less hot. Nice to know someone is able to make a buck with that knowledge...!

I mostly have dried the fresh peppers from the farmers market. I like the way they change color. Never thought of freezing them, I'll have to give it a try, thanks.

Eat hot. Eat bread. Wash hands.Mix Margaritas. Repeat chorus nm128
Oct 11, 2002 9:50 AM