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The Roof, the Roof, the Roof (of My Mouth) Is on Fire! Options
Daemon
Posted: Sunday, October 26, 2014 12:00:00 AM
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Joined: 3/7/2009
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Location: Inside Farlex computers
The Roof, the Roof, the Roof (of My Mouth) Is on Fire!

The burning sensation that engulfs your mouth when you eat a chili pepper is caused by the extremely pungent compound capsaicin. In 1912, Wilber Lincoln Scoville devised a system for ranking the relative spiciness of different peppers based on the degree of dilution necessary for a panel of taste testers to no longer feel the "heat" when sipping a pepper extract. The higher a pepper's measurement in Scoville units, the hotter it is. What are some of the world's hottest peppers? More...
NeuroticHellFem
Posted: Sunday, October 26, 2014 6:10:02 AM

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Joined: 7/22/2014
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Location: Lilyfield, New South Wales, Australia
We don't need no fire, let the mother-- burn!

Love chilli, love Indian food! Dancing
GreenBanana
Posted: Sunday, October 26, 2014 8:12:17 AM

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Motherfucker. The word the title is begging is "motherfucker".
rossalicia
Posted: Sunday, October 26, 2014 8:30:09 AM

Rank: Advanced Member

Joined: 3/27/2014
Posts: 1,526
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Location: Santiago, Santiago, Chile
Some of the world's hottest peppers are:
- Carolina Reaper
- Trinidad Moruga Scorpion
- Naga Viper
- Gibralta / Spanish Naga Chili Pepper
Dialectrum
Posted: Sunday, October 26, 2014 11:03:15 AM

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Joined: 9/18/2012
Posts: 179
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Location: Aurora, Colorado, United States
DumDum Lollipops is coming out with a new pilot flavor:

-Scorpion Reaper
monamagda
Posted: Sunday, October 26, 2014 1:04:16 PM

Rank: Advanced Member

Joined: 2/4/2014
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Location: Bogotá, Bogota D.C., Colombia
World's hottest chile pepper discovered

LAS CRUCES, New Mexico -- Researchers at New Mexico State University recently discovered the worlds hottest chile pepper. Bhut Jolokia, a variety of chile pepper originating in Assam, India, has earned Guiness World Records recognition as the worlds hottest chile pepper by blasting past the previous champion Red Savina. In replicated tests of Scoville heat units (SHUs), Bhut Jolokia reached one million SHUs, almost double the SHUs of Red Savina, which measured a mere 577,000.

Dr. Paul Bosland, Director of the Chile Pepper Institute at New Mexico State Universitys Department of Plant and Environmental Sciences collected seeds of Bhut Jolokia while visiting India in 2001. Bosland grew Bhut Jolokia plants under insect-proof cages for three years to produce enough seed to complete the required field tests. The name Bhut Jolokia translates as ghost chile, Bosland said, I think its because the chile is so hot, you give up the ghost when you eat it! Bosland added that the intense heat concentration of Bhut Jolokia could have significant impact on the food industry as an economical seasoning in packaged foods.

http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/
johnfl
Posted: Sunday, October 26, 2014 2:54:53 PM

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Joined: 3/1/2014
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Location: Newman Lake, Washington, United States
IS THERE AN ANNODOTE?Drool
striker
Posted: Sunday, October 26, 2014 7:02:45 PM
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Joined: 5/30/2014
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Location: Boston, Massachusetts, United States
i like hot peppers
Fredric-frank Myers
Posted: Sunday, October 26, 2014 7:25:23 PM

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Joined: 7/26/2014
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Location: Apache Junction, Arizona, United States
I do enjoy a moderate hot pepper with my chili and also my Mexican food, but just a small bite on an occasion...
L.Rai
Posted: Sunday, October 26, 2014 9:02:14 PM

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Joined: 7/20/2014
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Location: Grover Beach, California, United States
I'm sorry but food shouldn't be painful to eat. I enjoy foods that have flavor not pain.
excaelis
Posted: Sunday, October 26, 2014 11:58:26 PM

Rank: Advanced Member

Joined: 6/30/2010
Posts: 10,965
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Location: Toronto, Ontario, Canada
NeuroticHellFem wrote:
We don't need no fire, let the mother-- burn!

Love chilli, love Indian food! Dancing



Bloodhound Gang - awesome party tune !
early_apex
Posted: Tuesday, November 4, 2014 4:56:29 PM
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Joined: 4/20/2009
Posts: 2,281
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Location: Spindletop, Texas, United States
The Scoville scale ranges from zero for Bell Peppers to 200,000 for Habanero peppers.

Yes, there is an antidote. Milkfat soothes the pain. When eating food with hot peppers, it is always good to have a serving of sour cream nearby.

Why would you ingest something that is painful to eat? I don't know, but it is fun! It must be the endorphins that are released after the pain goes away.

Hatch chiles are grown in Hatch, NM, and are known for their rapid heat which rapidly subsides. I have fond memories of eating green chile stew in Santa Fe, NM.

Another treat is chipotle peppers, which are jalepeno peppers that are roasted over an open flame. They have a nice smoky flavor, and can be found in supermarkets, canned in red adobo sauce. Mince a few of them up and add to mayonnaise, sour cream, minced garlic and a touch of lime juice and you have a tasty dip that contains its own antidote. :-)
early_apex
Posted: Tuesday, November 4, 2014 4:56:38 PM
Rank: Advanced Member

Joined: 4/20/2009
Posts: 2,281
Neurons: 12,870
Location: Spindletop, Texas, United States
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