I love hot sauce / hot wings. Once, under the influence of alcohol, my buddy dared me to eat an entire orange habeñero. So the alcohol took a big bite, and then the alcohol drank a good glass of milk or two.
I do not like horseradish, and yes, it does burn the sinus! I love hot sauce, but not the Extreme Heat pepper types I see presented in this thread. For the hot sauce lovers: Pice de Gallo hot chili seasoning is the best all-purpose seasoning there is. It's usually found in the produce department of the grocery store and it is very inexpensive. (less than $2.00) It tastes good on everything but is especially delicious on melon and fruit. I use it instead of black pepper in recipes, or shake it on all kinds of salads, pasta, vegetables and sauces. I love the taste and heat, too. A little or a lot, depending on the amount you use. If you were allowed to have one seasoning only, this is all you would need. Please Register or Log in to view the hidden image!
I love hot sauces Please Register or Log in to view the hidden image! I'm not a chili head, while I bought Dave's Insanity Hot Sauce when it was the "in thing" I didn't like the flavor. I LOVE peri peri ... YUM! I don't know if I would call it a hot sauce though - it's not really hot. Mild to Medium. BWs has a hot sauces that tastes yum - about 250K.
The real Japanese version is hotter. I wondered what the active agents were so I went to Wiki and found: "Even in Japan, horseradish dyed green is often substituted for the more expensive wasabi traditionally served with sushi.[12] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵?), or "Western wasabi". Horseradish contains two glucosinolates, sinigrin and gluconasturtiin, which are responsible for its pungent taste. ..." I.e. not chili pepper's capsaicin.
Yeah, I love the stuff. Scotch bonnets are my favourite but anything rated at a million or over will do!
Fresh peppers that age in vinegar and salt for a few months or so. Then into the food processor then onto the stove to get heated up real good. I still have some 2008 hot sauce I made- been sitting on the shelf for two years, still fresh. The salt and vinegar and cooking kills the bacteria. I also add other spices to the cooking mash for flavor- mostly fresh garlic, some ginger, other stuff.
There's only one way to eat spinach; sprinkled with the vinegar from Trappy's hot peppers. It is very good! Please Register or Log in to view the hidden image!
Commence drum roll and trumpets now, And the new Scoville Champ is: The infinty pepper Please Register or Log in to view the hidden image! Please Register or Log in to view the hidden image! See article here: http://www.bbc.co.uk/news/uk-12505344 Caution: Don't touch the red part of photo.
My post 50 pepper no longer is world's hottest. The useful site I linked to in post 8 has been up dated. Here from it is the current hottest: "Trinidad Scorpion (Butch T strain) A superhot, bitter chile originating from the island of Trinidad. The Trinidad Scorpion is the world's hottest chile pepper and is also the current Guinness World Record holder. The pods often look similar to a mushroom cloud or a jellyfish with slight habanero/scotch bonnet-like characteristics, and have a slightly bumpy appearance. Neil Smith of The Hippy Seed Company had a Trinidad Scorpion chile rated at 1,463,700 SHU, and named the origin strain after the one who provided the seeds, Butch Taylor of Zydeco Sauces. ..." Reason I went back to the site is that my local market is now selling fresh hot peppers in bulk at about half the price of those I have been buying in glass bottle with vinegar. I think they are cayenne peppers, as they look just like those pictured at the link and cayenne are common, but their name at the market just means "hot pepper." Cayennes have a top rating of 50,000 SHU which is less than the Malagueta pepper (the smaller ones are called "malaguetinha" in Brazil and "piri-piri" in Portugal and Mozambique) I take ~18 grams of each day. (Their lowest SHU is 60,000 but highest given is 100,000 SHU). Thus, it would be more economical to take ~30 gm for the same effect as the market cost 9R$ /kg but the Malagueta pepper in vinegar cost R$20 /kg of pepper.
New hottest (on average): Please Register or Log in to view the hidden image! Trinidad Moruga Scorpion, the new hottest pepper on the planet, as identified by NMSU's Chile Pepper Institute. Researchers determined the golf ball-sized pepper has a mean Scoville Heat Unit value of 1.2 million. They grew many: Please Register or Log in to view the hidden image! of the reported "hottest," dried and ground, then chemically tested for capsaicinoids concentration, as there is considerable variation between individual pepers, so this is on average, the hottest. Runner ups included: Trinidad Scorpion, the 7-pot, the Chocolate 7-pot and the Bhut Jolokia. More at: http://news.yahoo.com/trinidad-moruga-scorpion-wins-hottest-pepper-title-015457622.html Just for the record (of little interest to others) I no longer use the fresh pepers mentioned in last post. Too variable in hotness and often none at market. My "therapeutic diet" for prostate cancer contol seems to be effective, much cheaper than the drugs, which are now reducted to only a 15% on-drug duty cycle.
I knew a guy from Poerto Rico while I was in the army. He ate those peppers by the jar. I'm not sure what kind they were. I like hot, but nothing so critical that it burns my innards.
