New Record Chile – Naga Viper chie – 1,349,000 SHU’s

[habs4me]

http://www.chilefoundry.co.uk/2010/10/16/new-record-chilli-trinidad-viper-chilli-1349000-shus/

One quote said hot enough to strip paint.

[jdgregory84]

Who the fuck would eat something like that knowing that they're just tearing up their insides?

[Sgt Beavis]

You could make some dangerous pepper spray with that shit.

[Unicorn Jeff]

You could make some dangerous pepper spray with that shit.

Milted eyeballs anyone?

[tex]

Milted eyeballs anyone?

Melted?


I can't say I'm not curious...

[71chevellejohn]

My stomach is burning just from reading the article...

[slow55]

I've used the ghost chili to cook with and that bitch was hot enough, fuck this bastard.

[Denny]

I ate a whole Bhut Jolokia and a hybrid Bhut-jalapino from the University of New Mexico's R&D area. Bhut Jolokia had real good flavor for about the first 3 to 4 chews, but my mouth went completely numb, literally like at a dentist's office. There was no pain, but it was about 30-40 minutes after I ate it that I got some feeling back. The spicey flavor was still there. Both of those are over a million SHUs. After that, really, there is nothing but discomfort. It's mainly for bragging rights. I will email Jan Strom (the guy that grew and videoed my last "test") to see if he's up for this. He gets prototype seeds out here in Iraq to test growing habits out here. I'll take the plunge and get him to throw it up on youtube for you guys.

[GE]

I ate a whole Bhut Jolokia and a hybrid Bhut-jalapino from the University of New Mexico's R&D area. Bhut Jolokia had real good flavor for about the first 3 to 4 chews, but my mouth went completely numb, literally like at a dentist's office. There was no pain, but it was about 30-40 minutes after I ate it that I got some feeling back. The spicey flavor was still there. Both of those are over a million SHUs. After that, really, there is nothing but discomfort. It's mainly for bragging rights. I will email Jan Strom (the guy that grew and videoed my last "test&quot to see if he's up for this. He gets prototype seeds out here in Iraq to test growing habits out here. I'll take the plunge and get him to throw it up on youtube for you guys.

One of my friends here has a Bhut Jolokia plant. lol.

[Denny]

One of my friends here has a Bhut Jolokia plant. lol.

Nice! I'm gonna need two or three peppers for New Years. Think you can get something worked out? Also, what color peppers does his plant produce?

[Skidmark]

Jared, time for new salsa!

[Geor!]

I ate a whole Bhut Jolokia and a hybrid Bhut-jalapino from the University of New Mexico's R&D area. Bhut Jolokia had real good flavor for about the first 3 to 4 chews, but my mouth went completely numb, literally like at a dentist's office. There was no pain, but it was about 30-40 minutes after I ate it that I got some feeling back. The spicey flavor was still there. Both of those are over a million SHUs. After that, really, there is nothing but discomfort. It's mainly for bragging rights. I will email Jan Strom (the guy that grew and videoed my last "test") to see if he's up for this. He gets prototype seeds out here in Iraq to test growing habits out here. I'll take the plunge and get him to throw it up on youtube for you guys.

I knew you had balls but didn't know you had grande cojones guey!

[Superwho]

One of my friends here has a Bhut Jolokia plant. lol.

I got a bag of dried ones at central market last month. It was an experience I won't ever forget, I used it to make a killer marinara after seeing something on Food Network.

[Denny]

I knew you had balls but didn't know you had grande cojones guey!

Eating it isn't the hard part...

[jluv]

I got a bag of dried ones at central market last month. It was an experience I won't ever forget, I used it to make a killer marinara after seeing something on Food Network.

I get those dried ones from Central Market, too. I use them in my salsa. Honestly, those dried ones aren't nearly as hot as a fresh habanero. I was pretty disappointed. Heck, I still have a bunch here at the house. I wish I knew where to buy fresh ones whenever I want.