I do not eat chili peppers. I am mildly allergic to chili (capsaicin). Thank goodness that there are capsaicin-free bell peppers and its variants for me to enjoy.
Unlike me, there are numerous people who love chili peppers.
Then there are hard core chili addicts who passionately search for ever more hotter chili. One such addict describes his passion in the following words: I want to find a chili that will leave one writhing on the floor unable to breath, clutching my throat, pouring tears and feeling as if you are dying!
Thanks to the recent discovery… these addicts now have their fiery prayers answered. Bhut Jolokia pepper is here!
For years it was assumed that habaneros are the hottest chili pepper around. This was the case when a panel of tasters used to rank chilies. It remained the champion when modern technology replaced the panel of tasters for consistency and continuous testing. The modern technology is called high performance liquid chromatography. It gives results in Scoville Heat Units (SHU). An SHU is the amount of dilution needed before the chili is undetectable. Jalapenos measure around 5,000 SHUs. So, a drop of Jalapenos extract needs 5,000 drops of water before it becomes undetectable.
Commercially available red savina habanero score over 300,000 SHUs. Bhut Jolokia tops 1,000,000 SHUs (per Guinness Book of World Records).
Bhut Jolokia has been grown for quite a while in northeastern part of India (Assam, Manipur, Nagaland) – the same region that produces some of world’s most interesting tea.
Bhut Jolokia is now available worldwide. You can buy the seeds from some UK stores and then grow Bhut yourself. Or buy the ripe Bhut in select stores.
How does Bhut Jolokia taste? I have no clue. Those who do, say this: it is fruity, dry, almost tart, accompanied by a growing heat sensation. It is like your eyes are consumed by hellish fire, someone has lit a welding torch into your chest, and your body is burning. The burn keeps getting hotter with time. If you eat too much, the body may need hours to get the heat out of your system.
Those who eat Bhut Jolokia recommend that a bit of one Bhut chili is enough to flavor a pot of curry. Cooked with pork or chicken, Bhut Jolokia is claimed to give the meat a delicate perfume-like sweetness!
I love meat, I love sweet flavor and I love smelling delicate perfume on a woman, but to Jalapenos, to Habaneros, and to Bhut Jolokia, I must say: no thank you! I will just eat the bread and drink the wine!
For an amusing video of someone eating Bhut Jolokia:
Global Forums > General > ...Chili peppers and Curry lovers
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...Chili peppers and Curry lovers
Feb 4, 2008 @ 00:10
The text you are quoting:
I do not eat chili peppers. I am mildly allergic to chili (capsaicin). Thank goodness that there are capsaicin-free bell peppers and its variants for me to enjoy.
Unlike me, there are numerous people who love chili peppers.
Then there are hard core chili addicts who passionately search for ever more hotter chili. One such addict describes his passion in the following words: I want to find a chili that will leave one writhing on the floor unable to breath, clutching my throat, pouring tears and feeling as if you are dying!
Thanks to the recent discovery… these addicts now have their fiery prayers answered. Bhut Jolokia pepper is here!
For years it was assumed that habaneros are the hottest chili pepper around. This was the case when a panel of tasters used to rank chilies. It remained the champion when modern technology replaced the panel of tasters for consistency and continuous testing. The modern technology is called high performance liquid chromatography. It gives results in Scoville Heat Units (SHU). An SHU is the amount of dilution needed before the chili is undetectable. Jalapenos measure around 5,000 SHUs. So, a drop of Jalapenos extract needs 5,000 drops of water before it becomes undetectable.
Commercially available red savina habanero score over 300,000 SHUs. Bhut Jolokia tops 1,000,000 SHUs (per Guinness Book of World Records).
Bhut Jolokia has been grown for quite a while in northeastern part of India (Assam, Manipur, Nagaland) – the same region that produces some of world’s most interesting tea.
Bhut Jolokia is now available worldwide. You can buy the seeds from some UK stores and then grow Bhut yourself. Or buy the ripe Bhut in select stores.
How does Bhut Jolokia taste? I have no clue. Those who do, say this: it is fruity, dry, almost tart, accompanied by a growing heat sensation. It is like your eyes are consumed by hellish fire, someone has lit a welding torch into your chest, and your body is burning. The burn keeps getting hotter with time. If you eat too much, the body may need hours to get the heat out of your system.
Those who eat Bhut Jolokia recommend that a bit of one Bhut chili is enough to flavor a pot of curry. Cooked with pork or chicken, Bhut Jolokia is claimed to give the meat a delicate perfume-like sweetness!
I love meat, I love sweet flavor and I love smelling delicate perfume on a woman, but to Jalapenos, to Habaneros, and to Bhut Jolokia, I must say: no thank you! I will just eat the bread and drink the wine!
For an amusing video of someone eating Bhut Jolokia:
coloradoFeb 4, 2008 @ 00:10
Unlike me, there are numerous people who love chili peppers.
Then there are hard core chili addicts who passionately search for ever more hotter chili. One such addict describes his passion in the following words: I want to find a chili that will leave one writhing on the floor unable to breath, clutching my throat, pouring tears and feeling as if you are dying!
Thanks to the recent discovery… these addicts now have their fiery prayers answered. Bhut Jolokia pepper is here!
For years it was assumed that habaneros are the hottest chili pepper around. This was the case when a panel of tasters used to rank chilies. It remained the champion when modern technology replaced the panel of tasters for consistency and continuous testing. The modern technology is called high performance liquid chromatography. It gives results in Scoville Heat Units (SHU). An SHU is the amount of dilution needed before the chili is undetectable. Jalapenos measure around 5,000 SHUs. So, a drop of Jalapenos extract needs 5,000 drops of water before it becomes undetectable.
Commercially available red savina habanero score over 300,000 SHUs. Bhut Jolokia tops 1,000,000 SHUs (per Guinness Book of World Records).
Bhut Jolokia has been grown for quite a while in northeastern part of India (Assam, Manipur, Nagaland) – the same region that produces some of world’s most interesting tea.
Bhut Jolokia is now available worldwide. You can buy the seeds from some UK stores and then grow Bhut yourself. Or buy the ripe Bhut in select stores.
How does Bhut Jolokia taste? I have no clue. Those who do, say this: it is fruity, dry, almost tart, accompanied by a growing heat sensation. It is like your eyes are consumed by hellish fire, someone has lit a welding torch into your chest, and your body is burning. The burn keeps getting hotter with time. If you eat too much, the body may need hours to get the heat out of your system.
Those who eat Bhut Jolokia recommend that a bit of one Bhut chili is enough to flavor a pot of curry. Cooked with pork or chicken, Bhut Jolokia is claimed to give the meat a delicate perfume-like sweetness!
I love meat, I love sweet flavor and I love smelling delicate perfume on a woman, but to Jalapenos, to Habaneros, and to Bhut Jolokia, I must say: no thank you! I will just eat the bread and drink the wine!
For an amusing video of someone eating Bhut Jolokia:
coloradoFeb 4, 2008 @ 00:10
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