The Scoville Scale

Ask Downlinx how the Douglah ranks on the heat scale J) Having sent him a few, I think he has a new appreciation of how hot peppers can get.

I thought the Ghost pepper was hot, wow, the Douglah, didn’t stop burning for awhile.

Being as how the Ghost pepper is in the Guiness Book of World Records as the hottest chili pepper in the world last I heard.

I’m a disbeliever, send me a sample… :wink:

ghost pepper has been taken over by the douglah and the trinidad scorpion.

I suppose eggs are bad for you again?

That didn’t last long, read about the “Carolina Reaper”

I have a reaper growing in the yard too, but the pods aren’t ripe yet. I’m looking forward to trying it and another that a friend has growing that are the new heat champions. My friend has a chocolate bhutlah that is a cross between a ghost (bhut) and a Douglah (lah) and it is supposed to be even with or hotter than the reaper so he and I are gonna do a head to head test when they are both ripe.

That should be one of the most utterly painful days of my life.

Salt is salt and virtually all of it is sea salt. It just varies with how long ago it was dissolved in sea water as almost all mined salt was originally deposited as a section of the sea got cut off from the rest and the water evaporated. The rest is from salty lakes that dried up. Any special flavor of a given salt is due to impurities, NOT any chemical difference in the pure salt itself as by definition salt is sodium chloride, NaCl. Also regardless of source it all has the same effect on blood pressure unfortunately per my doctor.

I have a friend who took the wing challenge at a local beer festival last year. You get a dozen super spicy ghost chili wings and a habenero beer to wash it down with. >)

I am headed to Volcanic Peppers later today in Bellevue to get some Raspberry Scorpion sauce; tasty stuff. The Olympus Mons is pretty good, too.

Just wondering how broad a test bed Pringles used. We’ve been seeing a “limited time only” Pringles potato chip. Salsa de Habanero Potato Crisps are delicious! If you’re a spice eater, they’re just really good chips. If not, well, you might not be able to eat them. Surprisingly potent for a mainstream chip company.

Anyone else seen these?

i have eaten a scorpion pepper on a bet.
probably spent the $50 i won on tp from the explosive reaction.may have etched the finish of the commode!
recently had a party at the shop when some guys from the gaming group came to town.
blairs ultra death sauce showed up along with everclear and moonshine.
decided to play “pizza roulette”
instructions given to our local dominoes was a few random drops on each pizza.
the result however was about half of the bottle on 2 pizzas!
well you can guess the outcome!
got looked at crazy when i took home leftovers!
i am sure the guys at dominoes were laughing their asses off but i suspect the oil volitialised and contaminated the oven too.

My father, brother, and I used to collect hot sauces, extracts, and the like. I’ve eaten plenty of different ones ranking from low and flavorful to high and OHDEARGOD on heat. Unfortunately, my system just doesn’t handle heat any more. I still love the flavor and burn, but my entire G.I. tract is just murdered for a day or two after I eat anything hotter than grocery-store hot sauces.

My favorite hot sauce though isn’t very hot at all….Toad Sweat Dessert Hot Sauces Because why shouldn’t dessert be just as delicious and spicy?

My family is from Thailand and wife is thai too.
Nearly all thai dishes are spicy. Meal that are not spicy are mainly chinese ones.
There is a famous song about a kind of thai chili

Each time I ask my wife if it’s spicy, when she replies “not at all” in fact it’s medium spicy to occidental taste.
The first time I ate a pizza with her, I asked why she didn’t put some tabasco on her pizza, she replied to me that it’s too acid (think first of what is made tabasco!)
They like to eat spicy but the flavor that go with it too. That’s why they don’t use the habanero, it’s sure it’s spicy but without a particular chili flavor.

One of my favorite threads ....

Damn :open_mouth: …… looks like Molten Lava!

I think about 1600 lumens.

I got some Carolina Reaper peppers last week and decided to mince em up, dry em, and powder them for easy future use. The mincing part went pretty well, got a bit choked when cleaning up the knife and cutting board but not bad. Then after sun drying and an overnight finalization I ground the dried bits in an unused manual coffee bean grinder. That too went pretty well, yielding me some fine ground beautiful “gunpowder”. (FWIW, I was not even tempted to take the Reaper challenge and eat one of those bad boys!)

And then I cleaned up the grinder. OMG! The vapors that arose when the water hit the powdered pepper about killed me! I choked and gagged and projectile snot spewed from my nose! It came to mind during this ordeal to “just buy the sh*t!” lol

Now, though, I have a nice pepper shaker nearly full of some splendidly intense accents for whatever I happen to be eating. :smiley:

Oh, during the grinding I did happen to get a few almost microscopic bits between my ring finger and middle finger on my left hand. Stayed there for about an hour. Had a nice red welt at the web between my fingers that burned (literally) for hours!

My son’s birthday was this past Monday so we have been going out of town and have wound up eating Mexican food quite a lot the past week. At several new places out of town. With bland or Tex-Mex food. Ugh. So my home-made pepper shaker came out on multiple occasions and the bland issue was promptly dealt with. lol (to clarify, I had bought some powdered Reaper directly from Ed Curry, the creator of the Carolina Reaper and it’s successor…Pepper X [not yet released but insanely hot at 3.14 MSCU]…and have carried this in my pocket for a while now, in this shaker I made on the lathe. I also bought “Reaper Squeazins” and a small bottle of puree. This from the man that invented Carolina Reaper at his store which is unconventionally named Pucker Butt Pepper Company.)

I need to cut a Delrin insert for the lid of my shaker that will seal off the internal shaker holes as when I remove the top there is always some pepper “on the loose” that has come out of the shaker holes and is free to fall out when the top comes off… sometimes an excess amount! Did that yesterday on a Chicken Fajita Chimichanga, got a bit much of the powdered Reaper on my food. lol (not the first time, I seem to trend towards excess… just sayin)

Oh, by the way… during the slicing process I tasted the stinger off one of the Reapers. I had read that the very tip of a pepper holds the least heat and you can get a better sense of the flavor for a better idea of how to use the pepper (which foods, etc) This little stinger had an exceptional flavor and virtually zero detectable heat! The area above the stinger where it started flaring out into the larger body of the pepper also had this wonderful flavor, but brought some heat with it. Not full intensity but a warning. :wink:

ooh….what’s that??!

Next question….can I get one :slight_smile:

One time, at a basketball tournament, all the Dad’s were ordering… We decided to order a platter of hot wings… and I asked that they include ONE of their atomic 400,000 Su wings…

So it was sort of a russian roulette kind of thing……