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reporter,chile,pepper,espn,death fire,bhut jolokia Reporter eats world's hottest chile pepper - poor bastardReporter eats world's hottest chile pepper - poor bastardtags:Not the smartest thing you could've done. I love how she's johnny-on-the-spot with the milk. Hahahaha http://en.wikipedia.org/wiki/Scoville_scale
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*cooking, please.
Raw habanero after a few minutes to grow in heat tastes and feels a lot like acid reflux in your mouth. This thing must be like catching battery acid on fire and drinking it.
Them things are hot.
http://en.wikipedia.org/wiki/Chili_pepper
As far as chile pepper aficionados are concerned, the chile is the fruit. In other words, chile powder is ground chile peppers while chili powder is considered a concoction of powdered chile peppers, garlic, spices, etc. which is used to make some damn fine chili.
btw: wikipedia tells that this pepper greatly loses heat just by location. even from indian region to indian region it loses 50%. So i doubt that these guys were able to grow 1mio sco peppers in the US...
But as always i'm open for correction ;-)
However, he stood up to that quite well.
dumb dumb dumb
Yes, it would be nice to pronounce the way it is intended - as in (Buh-hoot, Joe Low Kee Uh); and, Red Sa veen uh.
Here is the standard first aid for spicy pepper burn. Granulated sugar taken directly into the mouth - a packet or tablespoon full, usually very quickly takes away about 50% of the burn.
The best method - in advance of taste testing – is to prepare four heaping tablespoons of regular sour cream, mixed with four heaping tablespoons of granulated sugar, and mix well. Have that nearby. The sour cream and sugar combo removes about 80% of the heat almost instantly.
I mix spices and pepper blends as an avocational business interest. Over the last 12 years, I have conducted many experiments and have found that water, beer, sodas, or MILK, do very little to help get rid of the heat. The best bet is the sour cream & sugar mix.
My best spicy seasoning mix incorporates Bhut Jolokia, Red Savina Habanero, and several other peppers and spices. It is fairly hot, but tasty. I have had it lab tested at 133,000 Scolville Heat Units, and that is pretty hot for a “dry rub” type of seasoning mix.