/ck/ - Food & Cooking

ghost peppers aren't that much hotter than jalepenos

I'm white. So however much spice is in mayonnaise is my limit

>>12760374
Cayenne is ok but habanero is a big no

>>12760382
um excuse me, sweaty
racism isn't allowed on blue boards, enjoy reseting your router and have a nice day

>>12760382
rancid gutter oil is more your flavor huh, Chang

>>12760374
Reapers incapacitate me, but I'll still cook with them because I'm stupid. I think I brought down a biblical flood the first time I ate one straight - doing some involuntary raindance while I tried to hold icecream in my mouth.

>>12760381
It's a hard thing to perceive, nevermind measure, because spice relies on overwhelming your pain receptors with nonsense signal overload... Dilution is probably the easiest way to see how it works, but you'd still need large vessels to get the numbers right. Either way, 1 mL of mashed jalapeno in 3-5L of water should be nearly imperceptible. You would probably still notice 1mL of jolokia in 50-100L. That's all the Scoville scale is, really.

Ate half a homegrown bhut jolokia once, the burn in the mouth and throat was bearable but the half-hour of stomach cramps that followed was absolute torture

I can take quite a bit from a mouth sensation at least but my stomach gets stabbing pains from the wrong hanchos

what chilis is /ck/ growing this year?

>>12760382
Keep reciting what the sjws have taught you, good boy.

Habanero is the highest I can eat comfortably and enjoy, but I have fanned on myself with ghost peppers and reapers before with friends. Also hatch green Chile is the best shit

>>12760605
none because the cat ruined all my seedlings

>>12760374
Cayenne by itself. Habanero if it’s mixed with something sweet. I ate a bite of a pickled habanero once, I didn’t stop rinsing my mouth under the tap for 30 minutes.

Scotch bonnets are the highest I've gone comfortably.. So probably ~100,000

I ate a whole, raw Thai chili once. I ended up blindly running in excruciating pain between the milk in the fridge and the faucet for nearly ten minutes, oblivious to everything but the need to relieve myself. Fast forward to the next day, hellfire diarrhea ensues unsurprisingly, but lo and behold there's the undigested chili pepper floating around the toilet bowl. I could not walk the rest of the evening.

>>12760703
Just for the future, water does not work. You need lipids to bind with the capsaicin. That's why people use milk

>>12760374
9000 SU

>>12760669
are you me?

>>12760485
I enjoy the imagery here.

Is there a linear relationship between these numbers? Like, is a Habanero really 30x hotter than a Jalapeno?

>>12760374
I generally use bird's eye chillis when I'm cooking. They're easy to get hold of where I live, and have decent heat.

>>12760877
Based. op is a retard

I wouldn't pass up trying any pepper. Not a fan of extracts though.

>>12760374
Bell pepper is way too hot for me. In Japan, the green bell pepper is thought of by children the way American kids think of Brussel sprouts: the worst tasting vegetable of all time.

I regularly eat food between 2-20k SHU, and if I eat a raw pepper with food, it's almost always between Jalapeno and Thai birdseye. I grow hotter peppers, but I mainly use them for powders or in dishes, although I do eat them raw on their own from time to time. I just harvested my first Bahamian Goat peppers (roughly same heat as a habanero) and I'll eat one later to try it out. I'm also growing a ghost pepper, so we'll see what happens there.

>>12760796
it's... kind of linear. It takes 30x as much water to neutralize a habanero as it does jalapeno. The pain is probably more of a curve than anything. Once you get into the big leagues, you might not find that one pepper is too much hotter than another, despite being thousands of scovilles hotter.

>>12760374
the spiciest peppers i regularly use are probably bird's eye, they're in the 50-100k cut

>>12760374
Tinyatoxin is 5,300,000,000

ADD IT

>>12760796
dilution rates probably linear because thats what the scovile scale is but sensation is most likely logarithmic like most other sensations

>>12760971
Resiniferatoxin and its derivatives don't need to be on a pepper scale. They're not derived from peppers, are useless culinarily, and are only medically significant as far as pain research and overdose is concerned. That resiniferatoxin is about 1000x more potent than capsaicin is a neat tidbit of info, but you're not likely to be sucking crystals (of a substance literally named toxin) out of poisonous-latex-bearing Moroccan cactus wannabe.

>>12760747
Proven false time and time again. Nothing but time works for curing spice.

>>12760655
triggered lol

>>12761125
They actually use detergents and lipids to help absorb and remove capsaicin in processing accidents. The burn that's already occurred depends upon the TRPV channel clearing, but you want to get rid of any residue to avoid re-uptake.

Chinese family taught me the absolute best cure is really hot tea, like a fresh cup from the pot. It seriously works, kills the heat dead, not like most other stuff where it just comes back a few seconds later.

>>12761067
>you're not likely to be sucking crystals (of a substance literally named toxin) out of poisonous-latex-bearing Moroccan cactus wannabe
4chan is full of contrarians, now that you said it someone will be compelled to try

>>12761285
sometimes you just have to let the gas out of the mustard before you put it on the burger, ya know?

>>12761289
can't say I do, I'm more of a tide pod sundae ramen guy myself

>>12760382
This is a white person pretending to be a colored person pretending to be a white person.

>>12761300
Have you ever tried adding ammonia and bleach to the water when you poach eggs? I hear it makes THE PERFECT poached egg.

>>12761303
There's more layers than that. Do you even game theory?

>>12761387
You're a transracial woman trapped in a man's body with gynecomastia, who is trying for a win-win scenario, but nobody will let xer, so you act like a black man impersonating a white man on 4chan to prolong the death of your ego?

>>12761138
That makes sense.

>>12760374
I mean theoretically I could handle pepper spray and not die. That being said, serious pain or even temporary incapacitation usually occur just below the million mark.

For actual flavor, nothing more than 200k, realistically in the 2k-50k mark.

>>12760669
>Habanero is the highest I can eat comfortably and enjoy
This, and they just have a nice flavor too. Anything above that seems excessive.

>>12761303
Incelption.

>>12760939
>>12761058
Good answers, thanks anons.

>>12760374
I eat jalapenos no problem, but if I want to push myself I can go upwards of around cayenne before starting to feel pain. Rarely I'll step it up to habanero but only if I'm feeling like a masochist. 50K is a good balance for me.

>>12760374
>>12760381
>>12760382
>>12760408
>>12760411
>>12760485
>>12760485
>>12760505
>>12760538
>>12760563
>>12760605
>>12760669
>>12760673
>>12760703
>>12760727
>>12760744
>>12760747
>>12760749
>>12760773
>>12760796
>>12760887
>>12760902
>>12760909
>>12760929
>>12760939
>>12760958
>>12760971
>>12761058
>>12761067
>>12761125
>>12761129
>>12761138
>>12761199
>>12761285
>>12761289
>>12761300
>>12761303
>>12761387
>>12761429
>>12761508
>>12761515
>>12761551
>>12761584

>>12761611
>Look I replied to everyone what now??

>>12761611
You sure showed them, I bet you even hurt their feelings

I miss the days when we could have threads about spicy food without it turning into a clusterfuck

>>12761627
it's fitting since capsaicin is the second worst /ck/ related substance after alcohol

>>12761627
The shitty threads are directly related to the dumbasses looking for "the worlds spiciest pepper!" instead of what is good for cooking. It's pretty much a meme these days.

>>12761627
Blame all the drumpftard shitters from Reddit

>>12761642
>No, it's the people I don't like who are reddit, and a fault for all our ills.

Fuck off whitey

>>12761067
you dont know what im sucking on

Birds eye is about as far as I'll go.

>>12761635
I have respect for the Hot Ones crew for that. They can see that everyone is trying to make the hottest hot sauce so they aim for the best hot sauce. Heat for the sake of heat is retarded.

>I have respect for the Hot Ones crew for that. They can see that everyone is trying to make the hottest hot sauce so they aim for the best hot sauce

>>12760374
1.3 mil in a sauce it was painful and ultimately kinda bland, if it tasted good I could go higher

>>12760374
I really love hot sauce. I've had stupid shit that was like 200,000 scoville but for regular usage I keep el yucateco exxxtra hot and their green/red label. All between 8k and 11k. Anything hotter is probably overkill. For raw peppers the highest I've gone was a habanero. It was miserably hot but I got it down all the times I tried it. I do love cooking with it though.

>>12760374
Mexican
knowing that any need for anything beyond habanero is likely overboard

>>12760374
Habanero is the best pepper prove me wrong

I use Cayenne pretty often but the hottest I'll go comfortably is Habanero. I once tried Carolina Reaper and felt like I was dying.

>>12761937
Thx for your input, Pablo. We'll definitely take it under consideration ;)

I was raised on Madame Jeanette peppers which are slightly more spicy than habaneros so i guess that

>>12761937
That wall can't come soon enough

>>12760374
At Indian restaurants I get 'Indian' hot. That being said a straight habanero makes me feel like my feet are lightheaded

>>12761969
>>12762007
I'm sure the biggest wall won't have any effect in a very short amount of time since flying cars aren't much a thing of the future anymore

>>12761943
yellow scotch bonnet is clearly superior

>>12760382
Cringe

>>12760374
Spiciness is degenerate, spiciness is anti-white. I don't mean to say that in any trivial way. In what it represents, spiciness is degenerate. What it means to spice up your food is to cause yourself agitation. To agitate your tongue. To cause you pain. To cause you a sensation, this new sensation, you might start shifting in your chair like "aah! that's hot!"

Here's the thing about spice, once you go from spicing food to making food spicy you've crossed into the realm of degeneracy. You're gonna be welcomed by Arab sheikhs and fucking la cucaracha dances. I don't mean this as a joke. If spicy food is something you enjoy then it's a sign of a degenerated spirit.

And it's these mud races that are so obsessed with spicy food, they're obsessed with agitation. They live in these climates where it's just sand, blowing in the wind. Or they might live in a muddy tropical forest where it's all gooey and slop-slop everywhere; it's constantly changing. But in the far North, what do we have? We have ice. There we have a true symbol. A way to orient ourselves, I suppose you'd say.

Spice is really a symbol of total decadence. If you enjoy causing pain to yourself, why is that? It's a thirst for total agitation that these lowers races are so much more... It's so much more sensual than the Hyperborean race. And it's not a plus. Hyperboreans have the true strength. Ice is strong. Sand you can just throw it to the wind, or you know... Disgusting... you can step on some mud, throw it away. You can disperse it easily. But you have to smash ice.

So don't eat spicy food from a fucking salsa bowl, drink from the cool ice of your hyperborean ancestors.

>>12760374

i'm not a cuck so i don't hurt myself on purpose.

>>12761876
Nobody can enjoy anything anymore huh

>>12760374
I'm not quite sure. I can eat the mango habanero sauce from Buffalo wild wings with no problem, doesn't even taste spicy to me, maybe a bit of mild heartburn after so I could probably take quite a bit more heat

>>12760374
I've got Blair's Ultra Death Sauce which is over 800,000 scoviles and a few drops of that in a whole meal blows my head off.
Next one I'm getting is 1,200,000 scoviles.

I dunno what it is, but I love the burn.
I love being in agony from hot food.
Vindaloo has been my favourite meal since I was a kid.

raw or as an ingredient?
I've never tried habanero raw but I've cracked open frozen ghost peppers and gotten it's juice all over my hands
that concentrated burning sensation for hours was great

I enjoy habanero sauces a lot but I doubtI could go past eating the pith of a cayenne raw
i'll just stick to jalapeno, good flavour and small price, you could eat a whole bunch of them before getting the same snakes in asshole effect.

>>12760374
i grow beppers, a few kinds of ghosts. i put peach ghosts in my noodles sometimes. i grow reapers too but them shits aren't enjoyable to eat.

>>12760374
Cayenne is my limit

>>12760411
Triggered faggot

>>12760374
I had a reaper once, it tastes awful

Habanero and Bhut for me

>>12760374
my current hotsauce is at 2million scoville so i can take that at least.
im white

A few years back when I was living with my parents I had carolina reaper jelly in my fridge and my mom decided to eat it without looking at what it was because she was high on ambien. She can't even handle the spice from BBQ chips so needless to say she didn't like it very much, but I like the taste in small doses.

>this whole thread

>>12765935
The biggest faggot here is you.
>PEOPLE LIKE SOMETHING I DON'T LIKE LOL THEY'RE SO GAY LMAO.

>The biggest faggot here is you.

Had a good chat with a grower and seller of extracts at a food fair a couple of years ago. He sold me a stupid million Scoville extract called oblivion, which I only wanted for stag party fucking with people. He had fucked up his tolerance for heat so much he would carry the hotter extracts he sold around with him and just dash it on his food.
I've eaten Trinidad scorpion and ghost Naga, and it was not a pleasant eating experience either time , but not awful. I Quite like scotch bonnets. Don't usually get to cook with the hotter stuff because my wife's not into it.
My brother is the precise kind of fucktard who goes into an Indian restaurant after ten pints and orders the hottest thing on the menu like a phaal, and it doesn't seem to fucking touch him. Idiot has stainless steel guts.

>>12765950
That comeback literally murdered me.
I'm dead now because that comeback was just so savage.
Wow.
Calm down dude.

>>12765954
>Had a good chat with a grower and seller of extracts at a food fair a couple of years ago. He sold me a stupid million Scoville extract called oblivion, which I only wanted for stag party fucking with people. He had fucked up his tolerance for heat so much he would carry the hotter extracts he sold around with him and just dash it on his food.
>I've eaten Trinidad scorpion and ghost Naga, and it was not a pleasant eating experience either time , but not awful. I Quite like scotch bonnets. Don't usually get to cook with the hotter stuff because my wife's not into it.
>My brother is the precise kind of fucktard who goes into an Indian restaurant after ten pints and orders the hottest thing on the menu like a phaal, and it doesn't seem to fucking touch him. Idiot has stainless steel guts.

>>12760374
Thin slices of raw or pickled jalapeño with the membrane in tact is as spicy as I like to go in one mouthful/bite. I use serranos and arbol chilis in making certain things, but I wouldn't eat slices of serrano peppers.

>>12765954
>Don't usually get to cook with the hotter stuff because my wife's not into it
This, I feel your pain. When I make chili I do a big pot for my family with just jalapenos and other similar shit but I make myself a little pot with a fuckload of habaneros and serranos so I can enjoy it properly

>>12761305
That’s because it salts the egg as it cooks

>>12761305
Don't do this it creates eggs so good you won't be able to enjoy them any other way.

i feel like the jalapeno scoville rating is bullshit and deserves to be a large range - i've had some jalapenos that seemingly hit me as hard as serranos and habaneros. like to the point where i can barely take it - and yet i routinely use serranos, habaneros, and up. its not a high percentage of jalapenos, but there are some that just have ridiculous amounts of capsaicin in them.

>>12761876
>>12765935
>>12765950
>>12765963
>samefagging this hard
>being this buttblasted your spam threads got you banned so many times you know you can’t make threads anymore so you just wait for someone to make a thread about spicy food

>>12765926
Was she also drinking wine? My mom used to do that as well, and so did i when i would steal her medication.

I had a chocolate bhutla once and it was nightmarish. Didn't kick in for 2 minutes, then suddenly spiked and kept getting hotter and hotter, like it was neverending. Then next day was a write off, spent the entire day shitting out a volcanic eruption.
It was like poisoning myself but with spice.

>>12760796
>Like, is a Habanero really 30x hotter than a Jalapeno?
Not really.

The habanero contains 30x more capsaicin
than the jalapeno, but with extremely hot pepper,s there's a surface area aspect of the spiciness that limits what you experience when eating it. If you ate a habanero, much of the pepper will never interact with your taste buds and you'll have swallowed in in a few seconds and will be starting to recover from the heat. But if you ate 30 jalapenos in a row, you're going to have the pepper on your tongue for many minutes, and will experience much more sensation of heat by the time you're done than with the habanero.

>>12766606
There are many of them and they still make threads everyday.

>>12766618
But if you divided the habanero into thirty pieces, and ate each one individually over a span of time, theoretically it would be as bad as 30 jalapeños

>>12760374
I can eat dishes, seasonings, and sauces with habanero comfortably and enjoy them but never tried anything higher.

Ive eaten scotch bonnet twice now, it feels like hell for 5 minutes, did it with my friends and they feel the same
However i use the scotch bonnet quite liberally in cooking. I like the fruity taste and the nice warmth it gives a dish like jerk wings or chilli.
It also tastes pretty nice fermented

>>12760605
only yellow habaneros and thai chilis because of this >>12760673 exact problem, i might get a singular scotch bonnet from the 8cm plant i intended for next year that has a bud for some reason

>>12760374
Habanero is my level of comfort for heat/taste. Probably somewhere around 500k-750k SHUs is my upward limit of tolerance and anything beyond that is a challenge or straight up uncomfortable. I've had quite a few things that claim to be "ghost pepper" or bhut jolokia, but either my tolerance is higher than I think or that shit was just labelled like that for intimidation or bullshit "lets make white people feel badass" reasons.

t. white dude

>>12765963
Fuck you cunt. If you can't offer anything to the thread just Kys.
Are you fucking sad incel manchildren so butthurt that other people have normal experiences and you can't cope? Feel lonely and sad that no other human being has touched you in weeks? Fap to your anime then chow down a bottle of pills.

>Fuck you cunt. If you can't offer anything to the thread just Kys.
Are you fucking sad incel manchildren so butthurt that other people have normal experiences and you can't cope? Feel lonely and sad that no other human being has touched you in weeks? Fap to your anime then chow down a bottle of pills.

>>12769671
>Fuck you cunt. If you can't offer anything to the thread just Kys.
Are you fucking sad incel manchildren so butthurt that other people have normal experiences and you can't cope? >Feel lonely and sad that no other human being has touched you in weeks? Fap to your anime then chow down a bottle of pills.

>>12760374
I ate a half of a jar of pickled jalapenos once. Just couldn't stop myself. I was throwing up for a good half of night after that, but it was fucking worth it.

>>12769671
>N-no!! I-I don’t want to be faggot!!!

Depends on how much is served.
One spicy bite is easy. But eating an entire bowl of super hot curry might fuck me up.

>>12761303
>Black person: Boi why you choking it's seeznin'
>White person: Bro all I taste is salt

Why people want a hot sauce hotter than pepper spray I will never understand
https://www.scottrobertsweb.com/scoville-scale/

>>12760381
bullshit fuck you i can easily tolerate jalapenos on their own and mixed with other food. i just recently had a ghost pepper and my mouth feels like its hot as fuck. this nigga lying fuck him

>>12760374
I dunno, Scotch Bonnets are the hottest pepper that I have tried and they aren't that bad and also have a nice flavor.

>>12760909
bell peppers are sweet, but I appreciate based retard posters.

>>12770232
I’ve been pepper sprayed. The shitty part is getting it in your eyes, inside your nose and all over your facial skin. The bit that got in my mouth was just flavorless heat but it wasn’t too bad.

>>12760374
Frequently eat habaneros and jalapeños out of hand, or sautéed. Occasionally use toasted dried bhut jolokias and chipotles in cooking or sauces. Once in a blue moon will do signature spicy challenges or restaurant foods. Honestly the heat doesn’t bother me, but the horrible chest pain from my reflux disease the few days after really does. Sometimes you get poblanos that are really hot

probably like 80k. i've pickled with habanero before but i deseed it and try to dilute the pickles/hot sauce with less spicy peppers. a lot of those natural really hot peppers have really good flavor hidden behind that spice. my pickled habaneros tasted almost like candy, shit was deliciously floral and a bit sweet

>Scotch Bonnets

>>12771681
they last a lot longer but the burn isn't that much worse

>indian chilli grenades

If you dont regularly enjoy 15mill scoville hotsauce on your food then you're a soyboy twink beta male failure of a man.

>>12771781
>being this much of a faggot

>>12771987

>>12760374
Habenero slices with Gouda cheese and crackers is pretty nice.

>>12760374
This thread just reminded me I have 1year old pickled habeneros in my fridge. Would they still be good and would they still be spicy?

>>12760374
I don't know where I land on this scale. I honestly taste more spice from regular Tabasco sauce than I do from habaneros. I legitimately can't taste any spice, only sweetness when it comes to that

>>12760605
Yellow moruga scorpions, purple naga, rocoto,lemon drop, fatallii. Carribean habanero. Cayenne and peri peri. Pictured is my scorpions. I'm scared of them already.

>complain about soy posters
>still give him (you)'s

>>12766608
yeah she was drinking wine

>>12760374
My mouth can take the strongest pepper but it really upset my tummy

>>12760538
I ended up drinking a teaspoon of this meme hotsauce from one of those tourist trap stores for a laugh. It says on the bottle it's 3 mil scov. I was puking, then dry heaving, then just shaking in the fetal position for about 2 hours. Worst pain I've ever experienced. Do reccomend.

>>12760374
I've had a carolina reaper before.
Burns like all hell going in but that's manageable.
It coming out ranks as one of the worst experiences of my life.

Up until the point flavor becomes pain. At that point it's not even worth doing.