Two daredevils eat “killer’’ pepper and survive!!

Deadly Sushi

Formerly The Giant Mojito
Im thinking these folks need to get something to occupy their time. (like posting on NCT!)



It’s the hottest chilli in the world with the potential to kill. But that hasn’t stopped two Central Coast daredevils from taking on the potent naga jolokia chilli in a test of resistance to its burning qualities.
The naga jolokia is rated at more than one million Scoville units, a scale used to measure the potency of chillies. No other chilli comes close. It is dangerous for people with heart or breathing problems.
Originally from northwestern India, this extreme pepper is now being cultivated in a custom-made hothouse at the Chilli Factory, Morisset.
Ryan Duke and Alex Fanning of Gosford took on the beast this week - and won’t do it again.
It left them gagging, grunting and groaning and with tears pouring down their faces. “I don’t want my dad to see this,’’ Ryan said as he pulled his singlet over his face to hide his tears.
Alex went pale and called for milk, yoghurt and anthing else available to stop the burning.
Chilli factory director Marcel de Wit will take the chillies - and a newly-created paste made from their pulp - to the Sydney Royal Easter Show this week.
He said the burn of the jolokia could only be described as “severe”.
“It’s wicked. It’s really, really bad,” Mr de Wit said.
“It’s not just hot, it’s too hot for 99.9 per cent of the population.”
So hot that Mr de Wit has warned against those with heart problems or asthma from eating it. The Chilli Factory is inviting people visiting the Easter show to taste the new product - under supervision - at its stall in the Woolworths Food Hall in The Dome.
The Scoville scale is a measure of the hotness, or piquancy, of chillies.
It measures the amount of capsaicin - a chemical compound that stimulates nerve endings - in the plant.
Some hot sauces use a Scoville rating in advertising as a selling point.
It is named after American chemist Wilbur Scoville.
The naga jolokia chilli is 1,040,000 on the Scoville scale. Nothing else comes near it.



VIDEO:
http://express-advocate-gosford.whe...ory/foolhardy-few-take-on-these-hot-chillies/
 
I have some seeds for these peppers that I've been waiting to plant. They are good but in very small amounts when added to foods and by small amounts we are dealing in milligrams not tablespoons.
 
Probably worse too. I had a miniature pincher that would eat anything unless I did. I was eating some pickled peppers one after noon and he kept begging for them so I gave him a couple then a few more until the two of use finished the bottle. Well needless to say we let him out for in the back yard and he started squatting then would yelp. I came out thinking one of evil neighbors might be shooting him with a BB gun until my wife reminded me he ate half of the bottle of hot peppers. Kind of funny now that I think back on it. :ohmy:
 
Im thinking these folks need to get something to occupy their time. (like posting on NCT!)



It’s the hottest chilli in the world with the potential to kill. But that hasn’t stopped two Central Coast daredevils from taking on the potent naga jolokia chilli in a test of resistance to its burning qualities.
The naga jolokia is rated at more than one million Scoville units, a scale used to measure the potency of chillies. No other chilli comes close. It is dangerous for people with heart or breathing problems.
Originally from northwestern India, this extreme pepper is now being cultivated in a custom-made hothouse at the Chilli Factory, Morisset.
Ryan Duke and Alex Fanning of Gosford took on the beast this week - and won’t do it again.
It left them gagging, grunting and groaning and with tears pouring down their faces. “I don’t want my dad to see this,’’ Ryan said as he pulled his singlet over his face to hide his tears.
Alex went pale and called for milk, yoghurt and anthing else available to stop the burning.
Chilli factory director Marcel de Wit will take the chillies - and a newly-created paste made from their pulp - to the Sydney Royal Easter Show this week.
He said the burn of the jolokia could only be described as “severe”.
“It’s wicked. It’s really, really bad,” Mr de Wit said.
“It’s not just hot, it’s too hot for 99.9 per cent of the population.”
So hot that Mr de Wit has warned against those with heart problems or asthma from eating it. The Chilli Factory is inviting people visiting the Easter show to taste the new product - under supervision - at its stall in the Woolworths Food Hall in The Dome.
The Scoville scale is a measure of the hotness, or piquancy, of chillies.
It measures the amount of capsaicin - a chemical compound that stimulates nerve endings - in the plant.
Some hot sauces use a Scoville rating in advertising as a selling point.
It is named after American chemist Wilbur Scoville.
The naga jolokia chilli is 1,040,000 on the Scoville scale. Nothing else comes near it.



VIDEO:
http://express-advocate-gosford.whe...ory/foolhardy-few-take-on-these-hot-chillies/
Take a look at this video, Sunny eats a Naga on her show, By the way shes one of the sexist woman there is better looking then that Giada

[ame]http://www.youtube.com/watch?v=ELN1BxqpjFg&feature=PlayList&p=86F6969C9E42487A&playnext=1&playnext_from=PL&index=6[/ame]
 
Probably worse too. I had a miniature pincher that would eat anything unless I did. I was eating some pickled peppers one after noon and he kept begging for them so I gave him a couple then a few more until the two of use finished the bottle. Well needless to say we let him out for in the back yard and he started squatting then would yelp. I came out thinking one of evil neighbors might be shooting him with a BB gun until my wife reminded me he ate half of the bottle of hot peppers. Kind of funny now that I think back on it. :ohmy:

Poor dog - probably didn't understand what was happening to it.
 
I know he didn't have a clue but he wanted more next time I got a jar of them. He was a trip really the strangest dog I ever owned, he had his own coffee cup and my wife would give him a cup with me every morning. :wink:
 
You have to be a real professional to do this, a friend of mine in Australia eats these and others all the time.


[ame]http://www.youtube.com/watch?v=TZwFExO9h-c&feature=channel[/ame]
 
I have some seeds for these peppers that I've been waiting to plant. They are good but in very small amounts when added to foods and by small amounts we are dealing in milligrams not tablespoons.
I don't get the appeal of these. If you have to use so little, it seems to me that these peppers couldn't add much flavor to a dish, just heat. Wouldn't it be better to use a lot more of a far less powerful chili pepper, such as a jalapeno or serrano, and thus get both heat and flavor?
 
I don't get the appeal of these. If you have to use so little, it seems to me that these peppers couldn't add much flavor to a dish, just heat. Wouldn't it be better to use a lot more of a far less powerful chili pepper, such as a jalapeno or serrano, and thus get both heat and flavor?

I kind of thought the same way FB, I thought that tobassco sauce was hot enough and that all those hotsauces with the weird names were just a gimmick to see who could come up with the most heat. I was wrong, some of those super hots have very fruity flavors. Long story short, tobasco is down on the list now. Habanero is as far as I have gone so far.
 
I use Habanero in a lot of things and have yet to try the Bhut Jolokia chili as all I have are the seeds. I will plant a single plant and see what happens with it. As for heat it is my understanding that these like a habanero add a lot of flavor as well as heat in small quantities. But as I said I will find out as soon as we plant them.
 
I've had them and they are absolutely violent. I almost couldn't breathe. But as Renfro said, they are very fruity flavored, almost like green apple tasting to be exact.
 
What ever I get to grow this year I will dehydrate then grind up to powder the same as my habaneros and use it in small amounts till I know what I have.
 
I use Habanero in a lot of things and have yet to try the Bhut Jolokia chili as all I have are the seeds. I will plant a single plant and see what happens with it. As for heat it is my understanding that these like a habanero add a lot of flavor as well as heat in small quantities. But as I said I will find out as soon as we plant them.
Same here, I use habs in everything even hab juice in hot dogs!
 
I don't get the appeal of these. If you have to use so little, it seems to me that these peppers couldn't add much flavor to a dish, just heat. Wouldn't it be better to use a lot more of a far less powerful chili pepper, such as a jalapeno or serrano, and thus get both heat and flavor?


They actually will add some nice flavor to things, even in small doses. I like the fact i can buy an ounce or two of naga powder and it literally will last months.
 
I'd like to try them in a blind comparison to see if I can detect any differences in flavor.

If you're not accustomed to the heat you probably won't be able to. Yet. Once your tolerance to the capsaicin is up then the nuances of the pepper comes out.
 
I get them online. Depending on the pepper you can get whole plants and/or fresh pods from Cross Country Nurseries in NJ.

http://www.chileplants.com/


The powder i usually buy from Heather's Heat and Flavor, also online.

http://www.heatandflavor.com/

A friend of mine makes a habanero reserve wing sauce that got me hooked on Habs. Like I said I was tobasco all the way until about a year ago. This sauce he makes has a thick fruity tastes that goes great with the blue cheese. Good stuff and it'll give you a good sweat too.

Heathers Heat and flavor is one of my customers....
 
Here's a real novice , and its only a Habanero... very funny, well not for him.

[ame]http://www.youtube.com/watch?v=L8ip5oGlMfU&feature=related[/ame]
 
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