The new world's hottest pepper, Pepper X, is 3 times spicier than its predecessor

[Anonymous No.19811562]

Inedible food fags, GET IN HERE!

[Anonymous No.19811567]

https://www.npr.org/2023/10/17/1206450553/worlds-hottest-pepper-guinness-record-pepper-x

[Anonymous No.19811568]

>>19811562
>>19811567
pepper x has been around for awhile. also
>not wearing gloves when handling that level of capsaicin

[Anonymous No.19811571]

>we are now genetically engineering peppers and changing their evolutionary line for all time just to make the hottest meme pepper for tiktok clout
pretty based if you ask me

[Anonymous No.19811577]

>>19811568
Those are ed curry's hands, anon

[Anonymous No.19811579]

>>19811562
I do not understand the point. I garden. I grew ONE ghost pepper plant. I thought it would be a cool thing to do. I never cooked with them and nobody else wanted them. I didn’t bother with even saving the seeds.

[Anonymous No.19811584]

>>19811571
He's been engineering these peppers as a way to get high. When he eats a pepper, and he's left of the floor for 3-4 hours in pain with severe stomach cramps that's him chasing the dragon. Only now has he realized he can protect his seeds and make money off the shit.

[Anonymous No.19811587]

>>19811562
i dont give a fuck <3

[Anonymous No.19811590]

>>19811562
>Americans/wypipo don season dey food
>South Carolina
>Ed

[Anonymous No.19811598]

>>19811571
>now
we've been doing that for thousands of years

[Anonymous No.19811612]

>>19811590
>Creates world's hottest pepper
>Company's name is Puckerbutt

Coincidence?

[Anonymous No.19811619]

>>19811590
Are you claiming every white person eats these gay "ANAL DEATH PEPPER" peppers?

[Anonymous No.19811631]

>>19811579
The point is to make hot sauces.
That is it.
I add a single drop of Trinidad Scorpion Moruga Red to many of my tomato sauces to give them a mighty kick.

[Anonymous No.19811638]

>>19811612
no?

[Anonymous No.19811647]

I want to grow these beautiful hideous looking peppers but I have no use for them

[Anonymous No.19811651]

>>19811647
He's not gonna share the seeds like he had with the Carolina reaper, he wants to make money this time

[Anonymous No.19811653]

>>19811651
Sorry I just meant any peppers above Habanero level

[Anonymous No.19811660]

>>19811562
How the hell do you measure the spiciness of a pepper? Do you just have a guy taste it and give it a rating out of 100?

[Anonymous No.19811665]

>>19811660
yes
that's also the way you measure the pain of insect stings

[Anonymous No.19811674]

>>19811568
>doesn't know about ed curry

[Anonymous No.19811684]

>>19811660
https://en.wikipedia.org/wiki/Scoville_scale

[Anonymous No.19811690]

>>19811647
The reapers are a nice flavorful pepper that's also hot as all fuck. You get used to it pretty quickly, which is horrifying in itself. Very intense and unique fruity flavor on those. Doing raw rings on a slice of cheese isn't too bad if you slice them thin.

[Anonymous No.19811691]

>>19811684
>>https://en.wikipedia.org/wiki/Scoville_scale
its already official

[Anonymous No.19811726]

>>19811691
the thing about the scoville scale is that it's not linear. the difference between a 10k thing and 100k thing is larger than 100k and 500k. i guess you could call it logarithmic

[Anonymous No.19811733]

>>19811684
Okay and what does that mean?
>Hmmm yes, this tastes like it's approximately 382,000 scovilles.

[Anonymous No.19811736]

I've seen a few videos with Ed recently and his hands shake a lot in most of them, hopefully his health is okay

[Anonymous No.19811737]

>>19811726
The thing about the scoville scale is that it's complete bullshit. It's not like there's analytical chemistry going on to identify capsaicin content, they literally just have some "experts" taste them and say "seems hotter than that pepper but not as hot as this other one" then make up a number that they think fits that assessment.

[Anonymous No.19811753]

>>19811619
I mean, I kind of want to try it
I've gotten plenty of enjoyment out of those videos where news reporters eat one of these megapeppers and basically start tripping balls on camera

[Anonymous No.19811762]

>>19811568
>pepper x has been around for awhile
Okay so? It wasn't officially qualified by Guinness yet which is what the fucking article is about

[Anonymous No.19811773]

>>19811737
If I micro-dose pepper X everyday, will I get super powers or will I die horribly from some sort of digestive cancer?

[Anonymous No.19811792]

>>19811773

[Anonymous No.19811811]

>>19811584
Dude had shit genetics and had a fuckton of tumors all over his body. All his cancer went into remission since he started eating superhots. And that poor bastard had a lot of cancer.

[Anonymous No.19811825]

>>19811691
>>19811726
>>19811733
mmm yes, i can no longer taste and i've just shit my pants / scovilles = hot ones

[Anonymous No.19811832]

>>19811792
heh meta

[Anonymous No.19811845]

>>19811590
He definitely seasons his teeth

[Anonymous No.19811856]

>>19811568
>imagine NOT knowing Ed Currys hands at a single glance
absolute filthy casual.

[Anonymous No.19811865]

>>19811737
You’re completely wrong. Try reading sometime instead of just spouting dumb shit like a retard.

[Anonymous No.19811878]

>>19811737
the guy said it used to be like that but that they have a real analytical process for it now (allegedly). the numbers seem way too specific for it to be someone guessing an arbitrary number on a logarithmic scale.

[Anonymous No.19811915]

>>19811737
The scoville number is level of dilution a substance needs to have until it is no longer detectable. Think of it like how quack homeopathy works.
>In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.

It's not the most scientific method, but it was the first useful metric established to determine the heat of chili peppers. Today they can do molecular chromatography to determine the capsaicin content, which wasn't available in 1912 when Wilbur Scoville designed his testing method.
Interesting thing is, the chromatography results align almost perfectly with the Scoville scale, so it's more accurate than you'd first assume.

[Anonymous No.19812005]

>>19811762
>uhhhh don't you know it hasn't been verified by Guinstienberg's team of professional, peer reviewed scientists? Heh. Bet you feel pretty foolish huh, chud?

[Anonymous No.19812146]

>>19811773
It would be extremely painful.

[Anonymous No.19812162]

>>19812146
you're a big boy

[Anonymous No.19812163]

>pretty based if you ask me

[Anonymous No.19812171]

>>19811579
You missed out.

Those peppers have a delicious citrus quality, almost like strawberry and orange combined. They're great for cooking because you don't have to use a whole pepper if you don't want all the heat, and you can just toss the unused part in the freezer. You can even just poke some holes in them and add them to a meal whole to season your dish, then you can pull the pepper out to avoid all the excess heat.

I love superhots, but I rarely, if ever, eat them raw but use them in my meals. Only takes like half of one of the hotter varieties for my taste, which means the peppers I grow last a long time as I just toss them in the freezer until needed.

[Anonymous No.19812174]

I saw this story on my phone and I was excited to visit the chon and see the jak images about it t b h

[Anonymous No.19812186]

>>19812162
for you

[Anonymous No.19812240]

>pretty based if you ask me

[Anonymous No.19812242]

>>19812174
Best post in the thread

[Anonymous No.19812258]

>>19811737
That's bullshit they absolutely do test it in labs. When it was first invented it was a panel of people who determined the level, which is where you're getting that from

[Anonymous No.19812513]

I have a regional brand of Cayenne sauce (Tabasco-style). I like cajun spice blend better anyway, it's easier to use.

[Anonymous No.19812592]

>>19811568
There is no spice on the outside. Grew some reapers this years. The shit you have to take after eating it is not worth it but it does taste good.

[Anonymous No.19812703]

>>19812592
I shit my brains out after eating habaneros I'm pretty sure they'd have to remove my colon if I ate a reaper.

[Anonymous No.19812711]

>>19811579
Thats weak. I’m growing many types of peppers this year, including some super hots. Hottest I have is probably one of my 7pots or the Death Spiral X Jay’s Peach Ghost. Last year I made a bunch of fermented sauces with them, but its a lot of work and I don’t go through them fast enough so this year I’m dehydrating and grinding them all into powder. Its great on pizza, eggs, etc

[Anonymous No.19812720]

>Thats weak.

[Anonymous No.19812771]

>>19812720
Get a life, you God damn fucking nasty tranny. No one even looks like that here.

[Anonymous No.19812861]

>No one even looks like that here.

[Anonymous No.19812871]

Ultra-hot foodstuffs can kill you in one bite. Fuck this shit.

[Anonymous No.19812876]

the pain, the endorphins, "is this all I can take?" after eating something like a drop of hot sauce or a sliver of a pepper.
it's not going to hurt you really, just give me stomach cramps.
>>19812871
except in that one kid who failed the challenge after a million people did it on youtube.

[Anonymous No.19812877]

>>19812871
Honestly never seen the appeal of it, if I wanted to burn the fuck out of my mouth while tasting nothing id just drink hot water.

[Anonymous No.19812899]

>>19812876
So it’s a masochist thing?

[Anonymous No.19812913]

>>19812877
different hot. one is physical, you can permanently damage yourself with scars/skin removal or worse with super-heated liquid
hot in the taste sense is a mental chemical reaction like taking xanax but the opposite

[Anonymous No.19812926]

>>19812913
Ah sorry, *if I wanted to chemically burn my mouth I’ll just drink bleach

[Anonymous No.19812935]

>>19812861
Post self

[Anonymous No.19812939]

>>19812935

[Anonymous No.19812941]

>>19812926
it would save us all another ignorant post

[Anonymous No.19812950]

>>19812899
https://en.m.wikipedia.org/wiki/Figging

[Anonymous No.19812966]

>>19812941
Lol go burn yourself again you masochist

[Anonymous No.19812969]

>>19812950

[Anonymous No.19813016]

>>19811562
What's the point of these novelty peppers? Can't they just use pure capsaicin?

[Anonymous No.19813038]

Is there a pepper that's exactly as spicy as a shishito, but consistently so? I hate having to pick twenty peppers to get a single spicy one.

[Anonymous No.19813046]

>>19813016
Masochists getting off to pain masquerading as food science or whatever

[Anonymous No.19813057]

>>19811579
Almost the same story here.
Grew some kind of cherry pepper and it was so hot that it was almost impossible to use in a recipe that the rest of my family would enjoy.
Also I was stupid and touched my left eyebrow while chopping a bunch and lol it burned.
We've been growing a shitload of tomatoes instead. :)

[Anonymous No.19813058]

>>19813016
Same point as building the tallest building or fastest car or whatever else. Just to be the best at whatever, in this case growing hot peppers.

[Anonymous No.19813063]

>>19811579
I grew some habaneros this year and I genuinely have no clue what to do with them

[Anonymous No.19813080]

>>19813058
But those other things can still serve a purpose afterwards

[Anonymous No.19813204]

>>19811811
>All his cancer went into remission since he started eating superhots
Holy crap really

[Anonymous No.19813236]

>>19813204
He probably forgets to mention the chemotherapy on the side

[Anonymous No.19813244]

I just don't see the point of eating hot peppers like that when it isn't even tasty. It just fucks your mouth and ruins your tongue, taste buds, etc, as you 'burn' in pain. Like if you put that pepper into a chilli or on a burger or whatever else the fuck, you wouldn't even taste the other shit, you'd just be burning your mouth and sweating and shit.

[Anonymous No.19813246]

>>19813244
Like many foods it’s become a food culture, and people unfortunately replace their personalities with said culture. Yes it’s retarded, no there’s no actual point, many of these people are probably masochists who get off to the pain or turn into one. After a certain point there’s no flavor, but before that it’s perfectly fine to add spice to a meal, but after that it’s just stupid

[Anonymous No.19813302]

>>19811579
>>19813057
People who eat a lot of hot peppers physiologically adjust to it, so they need more heat to get the same desired effect. It's more economical and less dangerous to breed ever hotter peppers than to dilute pure capsaicin into food.

[Anonymous No.19813303]

>>19811562
>yellow pepper
>world's hottest
Lmao, (X) to doubt

[Anonymous No.19813307]

>>19813244
>>19813246
>pussies coping with retarded headcanon

[Anonymous No.19813598]

>>19813302
This is true.
I am mostly at a level that Habaneros are mild to me but I fully remember the first time I tasted one and thought who the fuck will eat anything with these and why?

[Anonymous No.19813763]

>>19811562
I wonder if putting one in a 'go 'za, maybe some tobasco will make it amazing, or render it goyslop unfit for human cramming

[Anonymous No.19813766]

>>19811577
>>19811674
>>19811856
>uh dude, did you seriously not recognize who it was from their hands?
ed curry himself tells everyone to wear gloves when handling his products anyway. don't act above me

[Anonymous No.19813768]

>>19813598
also he had had these peppers seeds in storage for 10 years waiting for someone to engineer a hotter one. he release this one only because nobody beat his high score. I gaurantee there's a hotter one that's hes going to release when this one flops because it's name is retarded.

[Anonymous No.19814026]

>>19811579
You lack vision and creative energy

[Anonymous No.19814053]

>>19813063
Eat them you absolute retard

[Anonymous No.19814062]

>>19813204
Capsaicin has been proven to make cancer cells 41% themselves in lab tests, but whether eating hot peppers actually cures cancer in humans is less clear. Still, it can't hurt. Apart from, y'know, the pain.

[Anonymous No.19814088]

>>19813766
>don't act above me
It's not hard

[Anonymous No.19814306]

Bump for whitey

[Anonymous No.19814354]

>>19811579
People in northeast India and Bangladesh use them for chutneys, pickles or eat them raw alongside dishes.

[Anonymous No.19814650]

>>19811762
>Officially qualified
>A marketing company that you have to annually pay through the nose to use their branding
I'm sorry to kill your childhood, but it's time to grow up

[Anonymous No.19814688]

>>19814354
i once worked in an indian restaurant, occasionally the proprietors mother would come in and make a meal to the tastes of the subcontinent. truly some of the most flavoursome and outrageously spicy food i have ever eaten. but spicy in a way that you don't notice it until you realise that you have tears streaming down your face. the biryani is volcanic, here, use the raita to temper the heat. the raiti has chilies in it, too.

[Anonymous No.19814696]

reaper squeezins rapes my guts for 24 hours so I've already hit my limit

[Anonymous No.19814721]

I rarely eat spicy food and have no interest in such things but what if I go straight to trying this pepper? Would I die or something because I am jumping to the final boss? Genuinely curious what would happen..

[Anonymous No.19814887]

>>19814721
>Would I die or something
Probably not, but you'd feel like you WERE dying.

[Anonymous No.19814892]

My favourite pepper is Wiri Wiri

[Anonymous No.19814893]

whats the point of it being that hot if you can't enjoy the flavors

[Anonymous No.19814921]

I bought a bottle of pic related claiming it's made with pepper x. What's the odds I've been conned?

[Anonymous No.19814929]

>>19814921
It was the hottest thing I'd ever had besides for raw peppers.

[Anonymous No.19814947]

>>19814929

Funny, I've got a bottle of 7 pot brain strain that seems to hit me way harder than this stuff. Maybe I've just not used enough.

[Anonymous No.19814972]

>>19814947
I don't know what else you've had, but I found the pepper x heat to be immediate and immense, while reapers have a slower lead in before you start hallucinating. There's a freight train quality to it that makes it feel a little stronger than some things that may actually be hotter.

[Anonymous No.19815029]

>>19811562
I wonder at what point does this stuff become illegal under the Geneva Convention? Like if you turn this into a pepper spray, would it be an "inhumane" chemical weapon?

[Anonymous No.19815041]

>>19814972

Yeah I did find it a lot "sharper" in the way the heat came. Maybe that's why it was easier to tolerate. The slow burn ones always catch me off guard. I find the fermented sauces seem to have that effect more as well.

[Anonymous No.19815300]

>>19815029
baffling post

[Anonymous No.19815302]

>>19811562
Ed stabilized it well enough to get the record? Good for him.

[Anonymous No.19815312]

>>19815029
There's probably some point where you're breaching a chemical warfare pact, but I think as long as you're within the limits set by your country/subdivision thereof, and are acting in self defense, it's kosher. I think it's 50K for bear mace and 20K for antipersonnel use here. A fine blend of one pepper with a few times its mass of water, strained and popped into a little spray bottle... probably save yourself a few bucks.

[Anonymous No.19815317]

>>19814921
>>19814929
It's probably got some in it, possibly even as the primary ingredient. The chances of what they've grown for use in this sauce being full bore is slim, but even on the low end, it's a very hot pepper.

[Anonymous No.19815390]

I love spicy food but I dont enjoy it when there is just painful hot and tastebud searing. Its no good if you cant enjoy the flavor. Im at the point where habeneros are good and jalepenos give me pretty much nothing other than the flavor. Suprisingly with all the hot stuff I eat to this day for whatever reason only crushed red pepper destroys my asshole more often than not. Maybe its hotness is dormant until it makes its way through my GI tract? Gives me crushed red asshole

[Anonymous No.19815494]

>IMG_3507.png

[Anonymous No.19815541]

>>19813307
Hey look a masochist justifying his fetish poorly

[Anonymous No.19815547]

>>19815494
Based thanks anon

[Anonymous No.19815575]

>>19815494
What is the source of that filename format? I've noticed it's very common recently.

[Anonymous No.19815597]

>>19814053
I don't have the tolerance for them. I tried a cursory lick of one and I couldn't even handle that.

[Anonymous No.19815622]

>>19815575
Computers

[Anonymous No.19815654]

>>19815622
I don't think this is true, I think it's some phoneposter BS but I want to confirm before I filter all of them

[Anonymous No.19815668]

>>19815654
Ok, it’s your mental illness I’m not gonna stop you.

[Anonymous No.19815732]

>>19815668
Thanks, I appreciate it. Generally PC posters all have their own personal system they save stuff with, or else they just use whatever the default filename they saved from their browser was and I haven't noticed windows producing any filenames in that format for me either so I'm going to continue being schizo on this indefinitely or at least until I get a conclusive answer.

[Anonymous No.19815799]

>>19815732
Cool you going to scream about Reddit too?

[Anonymous No.19815806]

>>19815799
only about how you should go back

[Anonymous No.19815809]

>>19815317
Whatever I had was hotter than the last dab apollo.

[Anonymous No.19815813]

>>19815806
Based you are the stereotype I hoped you to be, now weakly say “you are too” and pretend anyone except the most retarded /pol/ nigger cares about reddit

[Anonymous No.19815833]

>>19815813
you are too, plus reddit and the mindset it cultivates are a plague on the entire online social landscape that everyone in their right mind should be revolted by

[Anonymous No.19815845]

>>19814721
Idk you'd probably just throw up or pass out

[Anonymous No.19815853]

>>19814921
>>19814929
Do you guys have any recommendations for a hot sauce/salsa made with one of these peppers that tastes good and will set my mouth on fire? Like ACTUALLY set my mouth on fire, whenever I go to a Thai or Indian restaurant and ask for extra spicy it will make me sweat but its by no means painful

[Anonymous No.19815873]

>>19811562
At what point can you just pepper spray yourself in the face and achieve the same results? Is 1 there even a difference between 1 gazillion hotness and 3 gazillion hotness?

[Anonymous No.19815879]

>>19811562
delicious
make me a salsa with that chiles gringo

[Anonymous No.19815880]

>>19811562
I bet it tastes like pure, concentrated ear wax and ass.

[Anonymous No.19815883]

>>19811577
he probably jacks off after handling the peppers. the man loves his peppers.

[Anonymous No.19815915]

>>19815880
Earwax is probably the most bitter thing I've ever tasted

[Anonymous No.19815943]

>>19815915
I would imagine that feces is the most bitter.
I don't know how those bitches in porn do it, bitterness is the most ungodly sensation in existence.

[Anonymous No.19815947]

>>19813204
>>19811811
Be careful, I posted this before on various boards and got insta-banned each time. There is big business and big money involved in the cancer industry, and the corruption even extends to 4chan mods. I have seen literal naked loli threads on blue boards stay up longer meanwhile mine were always instabanned. Careful anons

[Anonymous No.19815952]

>>19815873
>At what point can you just pepper spray yourself in the face and achieve the same results? Is 1 there even a difference between 1 gazillion hotness and 3 gazillion hotness?
I wonder the same thing. There must be a limit to your tongue's TRPV1 receptors for capsaicin above which any chemical increase becomes a distinction without a difference.

[Anonymous No.19815954]

>>19815943
Nah. Bitter curries are a thing, along with sour curries. Same with beers. They're not bad if balanced with various flavor types.

[Anonymous No.19815959]

>>19811856
>wasting space in your cerebral cortex for some faggot
nah, he doesn't deserve any space

[Anonymous No.19815967]

>>19815947
For the remaining science believers
>https://pubmed.ncbi.nlm.nih.gov/31041799/
>cancer cells actually do this
>https://pubmed.ncbi.nlm.nih.gov/35600864/
>capsaicin actually does this

[Anonymous No.19815980]

>Careful anons

[Anonymous No.19815992]

>>19815943
>I would imagine that feces is the most bitter.
I've had pic related before straight and I had to rinse my tongue under running tap water for awhile to not feel like I had just licked death.
https://en.wikipedia.org/wiki/Quinine
Funny enough after a few drops of the stuff, anything tastes sweet.

As far as the most bitter substance on Earth, that's Denatonium AKA Bitrex.
https://matthey.com/news/2017/the-worlds-worst-bitter-discovered-brewed-and-tested-in-scotland
https://en.wikipedia.org/wiki/Denatonium
>A mere thimbleful of Bitrex can be tasted if added to an Olympic-sized swimming pool full of water.
It's safe to ingest on its own, but it's used an additive in many household chemicals to make them immediately unpalatable to the point of involuntary spitting for humans/kids.
https://www.youtube.com/watch?v=uPrVVki9N0Y
https://www.youtube.com/watch?v=4B09WEIMBf8

[Anonymous No.19816010]

>>19815947
>insta-banned each time
Probably because it's dangerous misinformation and anti-science. Literally a danger to our democracy

[Anonymous No.19816053]

>>19811562
Pepper X69 will be the ultimate pepper.

[Anonymous No.19816054]

>>19815883
That actually feels good. I found that out by jacking off after eating very spicy wings and forgetting to wash my hands.

[Anonymous No.19816082]

>>19816054
If you numb your wiener with chilies do you get extra edging power?

[Anonymous No.19816087]

They should recast with Sarah Gadon.
Not because I care or like the actress, but it would cause gadon fag to have coom explosion heart attack and never post again.

[Anonymous No.19816218]

>>19815947
How hot are we talking and how regularly. I gots the cansker on both sides of the family and i'll take anything to help.

[Anonymous No.19816226]

>>19816218
The more the merrier, as much as you can handle if you really want to do it.

[Anonymous No.19816232]

>>19816226
>as much as you can handle
This dieting shit is getting harder all the time. Damn genes and upbringing putting that voodoo on me makin the hill harder to climb.
Capsaicin in hot sauces should be relatively the same, just with more oil and salt, right?

[Anonymous No.19816236]

>>19816232
If anything slopping high heat sauce on all your food should make you eat less

[Anonymous No.19816239]

>>19813303
looks blue/black to me

[Anonymous No.19816260]

>>19816236
Yeah but it also makes it harder to get meals that work with a lower amount of carbs and fats if it also has to work while spicy. And i was hoping the shit like apple cider vinegar shots and self control would be the bulk of portion control.
I really gotta start doing some real work outs so i can justify eating some more.

[Anonymous No.19816336]

>>19816260
Cope fatass. You can dump hotsauce on your chicken and broccoli just fine

[Anonymous No.19816366]

>>19812876
for me its the 2nd burn and indigestion that made me sway away from spice, otherwise II'd be an addict.

[Anonymous No.19816369]

>>19816336
>chicken and broccoli
Okay
Now what about meals other than that. You don't just eat the exact same shit every day, do you?

[Anonymous No.19816559]

>>19812005
>>19814650
It was tested by a university lab you morons. Any asshole can claim to have broken a record. I just took the biggest shit in the world the other day. It's only newsworthy if it's verified. God 4chan contrarianism has fried your brains.

[Anonymous No.19817041]

>>19816236
Yea it makes the food more fulfilling. For me anyway

[Anonymous No.19817205]

>>19811915
Well the whole point is to taste a spicy pepper, so using people's taste response as a way to measure it works, even if it seems too subjective, the key word is "random" sample of 5 people.

[Anonymous No.19817762]

>>19811568
Just wash your hands and don't rub your eyes and you will be fine.

[Anonymous No.19817772]

>>19812871
Ive ate food with ghost peppers and scorpion peppers. I have some Blairs 3 am extract up my cabinet that's 2.5 mill Scoville units.

I've given up thr ultra spicy food because i started to get really bad stomach cramps after eating scorpion pepper laced food.

[Anonymous No.19817780]

>>19814721
Your tongue will probably go numb after a while, you'll get hiccups, might start sweating, you'll have awful stomach cramps, and when you pass the pepper it will feel like you shoved it up your ass.

[Anonymous No.19817787]

>>19817772
For me it's the ghost pepper. I can have equivalently spicy stuff made with other peppers, or even milder things with just enough ghost to put it on the label, but if it's ghost I WILL be shitting.

[Anonymous No.19817907]

>>19813063
Pickle them in white vinegar with white onion and some whole allspice. They lose some of their heat but still have the wonderful tropical fruit flavor.

[Anonymous No.19817985]

>>19817907
You pickle them in salt water to make a vinegar brine, pouring vinegar in a jar isn't technically a pickle and the actual fermentation breaks down more compounds and adds to the flavor in a really nice way. It's also faster, surprisingly.

[Anonymous No.19818018]

>>19816369
Garlic, chili peppers, ginger are the trifecta go-to spices to season pretty much any dish, be it protein, veg, or starch. You can use them alone, mixed, or all at once.

Don't use sauces, use actual peppers instead, as most places these days sell jalapeno, serrano, and habanero peppers at the bigger chain grocery stores. Grab a handful of habanero, toss them in the freezer, pull them out and add to your meal as needed. Simple as.

[Anonymous No.19818127]

>>19816559
No it hasn't, kill yourself

[Anonymous No.19818319]

>>19812966
why are spicelets so self conscious about their weakness

[Anonymous No.19818355]

>>19811691
>tabasco peper
The fuck is a tabasco peper?
I have literally lived in tabasco for a short while and I never heard of it.
The women there aren’t pretty btw so don’t bother going.

[Anonymous No.19818522]

>>19814893
it can be both that hot and flavorful

[Anonymous No.19819739]

>>19818355
A trademarked pepper

[Anonymous No.19819790]

>>19811562
What meal would this feasibly be incorporated into?

[Anonymous No.19819796]

>>19819790
Wings, tacos, curry.

[Anonymous No.19820593]

What is the similar to Thai bird’s eye chili in America?
I can only get it on Amazon or at an Asian food store which is 1 hour from me
However, I have tons of Mexican groceries that sell Arbol but I’m unsure I make alot of Thai seafood sauce so I need a great substitute anons

[Anonymous No.19820668]

>>19812871
Lol, no they can't. Stop coping, pussy.

[Anonymous No.19820698]

>>19820593
If you can't get bird's eye use serrano
Hotter peppers are pointier with square shoulders at the stem, pick those

[Anonymous No.19820706]

>>19820698
Would those be as hot? The temperature I need bird’s eyes to feel anything
I can get Serrano

[Anonymous No.19820711]

>Stop coping, pussy.

[Anonymous No.19820781]

>>19813038
I had a shishito plant this year that gave 50% hot peppers and they were hotter than they should have been.

[Anonymous No.19820788]

>>19820711
You can only keep posting fat faggots if you post your actual face.

[Anonymous No.19820797]

>>19811562
>its predecessor
Pepper W?

[Anonymous No.19820800]

>>19820797
Carolina Reaper. Same guy bred them both into existence

[Anonymous No.19821218]

>>19820781
>hotter than they should have been. That's in the harvesting time and curing period, anon

[Anonymous No.19821222]

>>19819790
Pretty much any meal you want. The great thing about super hots is that you don't need to use the whole pepper, and you can even just poke some holes in a whole pepper and toss it in to season whatever and then pull it out before serving.

I use habenero in most of my meals and either mix it into a sauce, or add it to the mirepoix / soffritto while it's cooking. When I had some trin scorpions I grew I only needed half a pepper. You can also remove the seeds and placenta of a pepper to turn down the heat a bit, as most of the capsaicin (sp) is located in the placenta of the pepper.

[Anonymous No.19821235]

>>19820593
Tobasco peppers.

[Anonymous No.19821241]

>>19820706
Go with habenero peppers. Serrano have a slow burn, but they aren't really that hot.

[Anonymous No.19821266]

>>19821241
serrano is so versitile and full of flavor with just the right amount of spice to not insult your mouth. 99% of people will not enjoy habenero peppers. they still have good flavor but the spiceness is unappealing to most.

[Anonymous No.19821283]

>>19821266
Habs should be a better option for people that like spicy Thai, though, right? I thought the Thai peppers were hotter than the serrano?

[Anonymous No.19821297]

>>19821266
i assumed he meant the flavor and hotness the chilis add to the dish. only white men eat the chilis in asian cuisine.

[Anonymous No.19821377]

>>19821283
Much much hotter Serrano taste like green bell peppers after you’ve had Thai chili/Birds Eye chili

[Anonymous No.19821384]

>>19821297
No my wife’s dad often eats the chilis straight out of the condiment dish they love spice you have you been to Bangkok

[Anonymous No.19821389]

>>19821384
>my wife's dad.
We call that a father in law, lad. FIL if you want to save time

[Anonymous No.19821397]

>>19821384
some chilis are meant to be eaten.

[Anonymous No.19821398]

>>19821297
>only white men eat the chilis in asian cuisine.

What the fuck are you talking about? There's a variety of Asian dishes made with crushed chili as an ingredient, and fresh sliced chili's are used as a garnish all over the place.

[Anonymous No.19821402]

>>19821389
Zoomer brain rot. Not everything needs to be an acronym YWNBAW

[Anonymous No.19821407]

>>19821377
>Serrano taste like green bell peppers after you’ve had Thai chili/Birds Eye chili
That's what I thought, so I'd definitely go for the habanero's over the serrano for Thai food. They seem to be sold all over the place now, so should be easy to find.

[Anonymous No.19821415]

>>19821397
Bird eye / Thai chilis are meant to be eaten by strong men of valor. Not white tourists
That being said I got my white tongue trained before I went by eating spicy food with my girl and now I can handle the hottest Thai dishes they were all so impressed

[Anonymous No.19821417]

>>19821407
Hab is too weak the best units are not even close. I just can’t find any chilis in my loca grocery that’s even close to the spice bird’s eye from an Asian market generated

[Anonymous No.19821430]

>>19821417
>Hab is too weak
They're listed higher on the scoville scale than either of the Thai peppers. Guess your supply must be trash.

[Anonymous No.19821444]

>>19821430
Maybe from Mexico but US groceries Habs must be a variety or sub of true hab because I can munch them raw and not be bothered but the bird eye chili burns the fuck out of me

[Anonymous No.19821459]

>>19821444
Also the way I prepare seafood sauce is by mortal and pestle so crushing the seeds into a paste makes the heat much more concentrated and that primarily comes from the seeds themselves not the pepper skin

[Anonymous No.19821530]

>>19821417
Are you just looking for a quick onset with a sharp flavour then? I've seen a superhot-Thai cross before when I was looking for something to try to grow - the pic on the site looked kind of like thai peppers, but a little fatter, with that wrinkled scrotum chinensis look to them. I want to say it was Ghost-F1. I'll keep looking, see if I can actually find it.

[Anonymous No.19821556]

>>19821530
Yah find that I would be interested to try it

[Anonymous No.19821557]

>>19821235
those just look like thai chilis

[Anonymous No.19821576]

>>19821556
I can't find them on Pepper Joe's, but it looks like this guy grew something similar with a hab cross. If habanero will crosbreed with a thai pepper, I'm sure ghost peppers would too - I'm just not sure how long it would take to stabilize it. You'd probably get a few generations of all kinds of wonky shit happening. https://youtu.be/JCS6uCdVHhg?si=ZYgjyxAaGwJTutcX

[Anonymous No.19821595]

>>19821557
They do look similar. The Thai variety tends to be thinner than tabasco peppers.

[Anonymous No.19821599]

>>19821595
They're different species of capsicum, despite their similarities. Tabasco's frutescens and Kee-noos are annuum.

[Anonymous No.19821741]

>>19821576
Thanks anon! Want to grow some next year or in my indoor garden

[Anonymous No.19821947]

>>19821741
Hot peppers grow on accident. I'd wish you luck but you don't need it

[Anonymous No.19822146]

>>19821947
True that super easy to grow peppers I have a crop of sunflower I gotta wait to bloom and then pepper time

[Anonymous No.19822182]

>>19811562
Why does it look like the 56% pepper?

[Anonymous No.19822268]

>>19822182
Because /pol/ has brainwashed you.

[Anonymous No.19822271]

>>19821947
>>19822146
I'd have to grow them indoors where I am, which always leads to me babying them to the point where they make bland, mild peppers.

[Anonymous No.19822359]

>>19822271
How does that reduce their cap?
I have sun flower indoors and it’s just more petite due to the lack of intensity light if my LEDs vs the powerful Sun

[Anonymous No.19822362]

>>19822268
Pol is a cancer it’s only in some boards you can find other people
Tv and B and gif are just Astro’d it’s sad to see what 4chan has become all the good users are hiding out on sfw board and they still get fucked

[Anonymous No.19822368]

>>19822268
Shut up nigger. Go le heckin spice somewhere else.

[Anonymous No.19822431]

>>19822368
>a wild redditor suddenly appears

[Anonymous No.19822436]

>>19822431
nigger.

[Anonymous No.19822488]

>>19815967
So what is your conclusion Dr. Faggot?

[Anonymous No.19822902]

>>19822436

[Anonymous No.19822925]

>>19817762
>Just wash your hands
You'd need to peel the skin off your hands to get those levels of capsaicin off.

[Anonymous No.19822927]

>>19811562
Wew lad that's one heckin spicey pepperino

[Anonymous No.19822968]

>>19815833
>Reddit
That place has mind broken an entire generation of retards here

[Anonymous No.19822975]

>>19814062
So does alcohol, bleach, any many other things, that doesn’t mean it cures cancer retard

[Anonymous No.19822976]

>>19822488
Probably
>do your own research I’m not here to spoon feed you! ;)

[Anonymous No.19822982]

>>19812861
i look like this and do this

[Anonymous No.19823100]

>>19821430
>>19821444

i dont trust the scoville scale. theres not sauces that i think are spicy and my friends doesnt then others ones i think arent spicy and my friends do. i think theres some genetics involved in how you interpret different peppers.

[Anonymous No.19823126]

>>19821417
>>19821430
>>19821444
never had a super hot hab in england, personally. but we also dont really do mexican shit. we do get plenty of birds eye/scotch bonnets and those both shit on the habs we get

[Anonymous No.19823130]

>>19823100
>>19823126
>i think theres some genetics involved in how you interpret different peppers.

Agree. Genetics have an impact on the flavor and "heat" of a chili pepper for sure. Growing conditions and harvest time do as well. I grew some habanero peppers from a generic store bought packet and they had far more heat and flavor than any of the peppers I bought from the local supermarkets.

The scoville scale is definitely subject to genetic and growing conditions, but is a decent "generic" heat scale.

[Anonymous No.19823136]

This pepper will never be released or available to the public. This entire thread is pointless.

[Anonymous No.19823214]

>>19822359
Peppers (and really anything that's relying on a defense or attraction chemical for potency - garlic, marijuana, lavender, etc.) needs a touch of the fear in order to ramp up production. Lower light levels, a small cut in nutrients and water... I treat my plants like spoiled pets, because I fear that this deprivation will kill them, even though I know the hardship is what they need to be stronger plants with stronger offspring.

I'm the kind of asshole that could document Universe 25 and think "We must have botched this somehow. It'll work out better next time." Even though I know full well that the issue is providing a harship-free existence.

[Anonymous No.19823599]

>>19823136
People are enjoying the thread and discussion. Go start another FF thread

[Anonymous No.19823715]

>>19816054
I had a similar experience with scotch bonnets. Most people scream in agony if they use the bathroom after touching them though, so it's probably something only extreme spice heads can do. Maybe we've built up tolerance from years of eating the stuff.
>>19816082
The opposite. It makes you feel very warm, not numb.

[Anonymous No.19823762]

>>19823136
So, real talk, you go to the "Puckerbutt" website (cringe), and the first thing you see is:
>Pepper X seeds and plants are a patented variety, and it is not available for purchase or use by the general public.
Combine that with the fact that peppers like these are practically useless from a culinary perspective anyway, until diluted to levels already achievable from more common varieties. So aside from the fact that "muh 6 gorillion scovilles" is pointless dick-waving, it seems like Ed Curry is butthurt (kek) about losing financial control of the Carolina® Reaper™ Brand and just is trying to force a new, more directly lucrative meme. The problem is, Puckerbutt is not known for actually producing delicious desirable sauces. Nobody except Reddit collectors is going to buy their "make from the Certified Hottest Pepper© but diluted to edible levels" swill unless is actually tastes good, which it seems like any other company can do better with a basket of supermarket habaneros.

[Anonymous No.19823777]

>>19811562
>LE EPIN HOTTTEST PEPPER EVAR
>diluted in our sauce with a funny name
>with xanthan gum
pseud

[Anonymous No.19823797]

>Bird eye / Thai chilis are meant to be eaten by strong men of valor. Not white tourists
>That being said I got my white tongue trained before I went by eating spicy food with my girl and now I can handle the hottest Thai dishes they were all so impressed

[Anonymous No.19823888]

>>19813063
Make mango habanero sauce

[Anonymous No.19823996]

>>19813063
Gatekeepers will claim you need to ferment them for 100 years with their secret blend of herbs & spices, but honestly all you need is peppers, white vinegar, salt, and a food processor or blender to make a perfectly serviceable sauce. Whatever you do, use them before they dry out or get moldy (lesson learned).

[Anonymous No.19824069]

>>19823996
If you do want to ferment a pepper mash, or even whole (or halved/quartered) peppers, 2 weeks in a dry or wet brine is usually plenty, especially if you add lactic acid bacteria.

[Anonymous No.19824143]

>>19823214
Growing weed indoors is how medical farms do it and they grow the most potent stuff. So is this just personal anecdote?

[Anonymous No.19824150]

>>19824143
Weed farms take the slap and tickle to the absolute limits.

[Anonymous No.19824157]

>>19824150
What the fuck anon picrel me

[Anonymous No.19824163]

>>19821218
Could be the soil, too. My chemist uncle was a pepper-head. He used to grow habeneros that were WAY hotter than standard. He would juice up the soil with who-knows-what, but I think it was some kind of sulfur compound. BTW he would munch on a basket of them, like candy.

[Anonymous No.19824171]

>>19824163
The soil is definitely a factor
That's part of the reason for the sriracha shortage, Huy Fong screwed Underwood Ranches so they stopped selling them their peppers
Underwood Ranches has the best blend since Huy Fong, but I also like Badia and Melissa's Costa Azul, plus no sodium metabisulfite, that preservative is really bad for you

[Anonymous No.19824299]

>>19824163
He put the cancer juice in there. You're dea>>19824171
d

[Anonymous No.19824314]

>>19811571
never seen a smashed toad?

[Anonymous No.19824458]

>>19824143
Kind of. They usually have automated systems for cutting back the lighting and soil nutrients, occasionally giving the plants one or two full 24h periods of darkness near the end of a cycle - puts the god damned fear of god into them. The worst I could ever bring myself to do to my marine iguanas was to pinch their tops and call them demeaning names when they started growing buds. Nice, big and fruity (like my peppers) but the potency definitely isn't weapons grade like the pedigree would dictate.

[Anonymous No.19824461]

>>19824157
They tax them to the limits using hydroponics and fertilization and spectrums of light to get results.

[Anonymous No.19824587]

>>19823762
>peppers like these are practically useless from a culinary perspective

You're not thinking. If I'm making a sauce, a stew, a soup, or anything that needs heat to go along with the rest of the seasonings, I can save money by using a superhot pepper because I won't need to use as many. Combine that with the fact that they aren't only grown for heat, but flavor as well, and it makes them valuable for a variety of reasons in the culinary world.

[Anonymous No.19824618]

I like ghost pepper, that earthy taste is really good for chilli

[Anonymous No.19824652]

>>19824587
>save money
Except Pepper X probably costs a shit ton more than a common habanero since nobody else grows it.

[Anonymous No.19824660]

>>19812950
That's an actual masochist thing. And desu, kinda into it. Never tried it but the thought gets me going.

[Anonymous No.19824667]

>>19813063
Chuck one in a pot of chili, or add to a fruit salsa. They're quite tasty. Pineapple does wonders as does mango.

[Anonymous No.19824691]

>>19815312
Or - hear me out - 1% pure capsaicin solution in 70% isopropyl, aimed at the eyes

[Anonymous No.19824731]

>>19824163
Sulfur is important. I used septic tank-soaked dirt that smelled of rotten eggs and it grew some potent fuckin jalapenos and rocoto negros

[Anonymous No.19824736]

>>19824458
Stress generally gets the defense mechanisms going in plants; this applies regardless of species. Coffee, capsicum, weed, phalaris, fuck even some fungi...

[Anonymous No.19824743]

whats the point

[Anonymous No.19824770]

>>19822927
This is so uncanny it has to be AI

[Anonymous No.19824806]

>>19824736
Which is basically what I said here: >>19823214

>>19824691
All good until you get any backspray in your eyes or lungs, or if they test your spray after you permanently blind people.
Plus that 1mL/100 of pure, 16 million SHU capsaicin (which is more of a greasy crystal at that point) would probably cost you as much to extract and refine as it would to buy 100mL of bear spray.

[Anonymous No.19825007]

>>19815947
Do you think neutralizing the capsaicin with dairy/cream would affect that?

[Anonymous No.19825096]

>>19825007
Lol dude research if it gives you cancer
>it doesn’t

[Anonymous No.19826373]

>>19824770
That one is real