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Old 10-27-2007, 21:52   #1
Gypsy
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X Now that's HOT!

The hottest chile pepper...ever.

http://news.yahoo.com/s/livescience/...shattersrecord

LiveScience Staff

LiveScience.com
Fri Oct 26, 4:15 PM ET



It's hot. Scorching hot. Guinness World Records hot.

Researchers at New Mexico State University have discovered the world’s hottest chili pepper. It's called the Bhut Jolokia, a variety originating in Assam, India.

In tests that yield Scoville heat units (SHUs), the Bhut Jolokia reached 1 million SHUs, almost double the SHUs of former hotshot Red Savina (a type of habanero pepper), which measured a mere 577,000. The result was announced today by the American Society for Horticultural Science.

Chili is spelled "chile" by some, including Paul Bosland, director of the Chile Pepper Institute at New Mexico State’s Department of Plant and Environmental Sciences. Bosland collected seeds of Bhut Jolokia while visiting India in 2001. He grew the plants for three years to produce enough seeds to complete the field tests.

"The name Bhut Jolokia translates as 'ghost chile,'" Bosland explained. "I think it’s because the chile is so hot, you give up the ghost when you eat it!"

The intense heat concentration of Bhut Jolokia could have a significant impact on the food industry as an economical seasoning in packaged foods, he said.
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Old 10-28-2007, 08:23   #2
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Why not just spray OC on your food?

That is close to the same heat range.

Wow.

TR
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Old 10-28-2007, 09:15   #3
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Hot sauce

I consider Texas Pete to be only Red Sauce, Tabasco to be only warm sauce and a few Carribian or S/E Asia blends to be hot sauces but.......

There comes a point where the "hot" smashes out everything else and the eating becomes painful. Sometimes Less is Better.
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Old 10-28-2007, 09:25   #4
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Quote:
Originally Posted by Pete View Post
I consider Texas Pete to be only Red Sauce, Tabasco to be only warm sauce and a few Carribian or S/E Asia blends to be hot sauces but.......

There comes a point where the "hot" smashes out everything else and the eating becomes painful. Sometimes Less is Better.

Pete-
Ty some of the Dave's sauces - Insanity Sauce, Temporary Insanity, Cool Cayenne, Hurtin Jalpeno... on line at davesgourmet dot com.

Arizona Gunslinger is good stuff too.

x out
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Old 10-28-2007, 09:47   #5
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Dave's stuff

Quote:
Originally Posted by x SF med View Post
Pete-
Ty some of the Dave's sauces - Insanity Sauce, Temporary Insanity, Cool Cayenne, Hurtin Jalpeno... on line at davesgourmet dot com.

Arizona Gunslinger is good stuff too.

x out
Vendors have bunches of Dave's and other hot sauces at the local gun shows. I get a bottle every now and again. Get a good movie on during the weekends and I'll put some in a small bowl and get a real small spoon. I'll spread a little on a Soda cracker and much away during a movie. I do pay for it later on.

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Old 10-29-2007, 08:54   #6
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Gypsy,
I've spoken with Paul Bosland before. He is certainly the if not one of the very most informed scientists on chiles we have on the planet.

His department is making seeds available to grow this chile. Of course one has to be able to duplicate its native climate to get the same results.
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Old 10-29-2007, 10:36   #7
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Gypsy,
I've spoken with Paul Bosland before. He is certainly the if not one of the very most informed scientists on chiles we have on the planet.

His department is making seeds available to grow this chile. Of course one has to be able to duplicate its native climate to get the same results.
Bill:

I have heard that there are an unusual number of hydroponics dealers up in your area, should you need to recreate a little "native climate" for chile production.

TR
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Old 10-29-2007, 19:06   #8
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Gypsy,
I've spoken with Paul Bosland before. He is certainly the if not one of the very most informed scientists on chiles we have on the planet.

His department is making seeds available to grow this chile. Of course one has to be able to duplicate its native climate to get the same results.
That's pretty cool, Mr. H. I think there is such a thing as too hot though, when the heat drowns out the taste of the dish...what's the point? Yowsa!
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Old 10-30-2007, 11:42   #9
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A new way to enjoy (?) your heat

LL

SEATTLE POST-INTELLIGENCER
http://seattlepi.nwsource.com/nation...peppers30.html

What makes peppers burn could ease surgery pain
Capsaicin put on wounds (in people under anesthesia)

Last updated October 29, 2007 5:49 p.m. PT

By LAURAN NEERGAARD
THE ASSOCIATED PRESS

WASHINGTON -- Devil's Revenge. Spontaneous Combustion. Hot sauces have names like that for a reason. Now scientists are testing if the stuff that makes the sauces so savage can tame the pain of surgery.

Doctors are dripping the chemical that gives chili peppers their fire directly into open wounds during knee replacements and a few other highly painful operations.

Don't try this at home: These experiments use an ultra-purified version of capsaicin to avoid infection -- and the volunteers are under anesthesia so they don't scream at the initial burn.

How could something searing possibly soothe? Bite a hot pepper, and after the burn, your tongue goes numb.

The hope is that bathing surgically exposed nerves in a high enough dose will numb them for weeks, so that patients suffer less pain and require fewer narcotic painkillers as they heal.

"We wanted to exploit this numbness," is how Dr. Eske Aasvang, a pain specialist in Denmark who is testing the substance, puts it.

Chili peppers have been part of folk remedy for centuries, and heat-inducing capsaicin creams are a drugstore staple for aching muscles.

But today the spice is hot because of research showing capsaicin targets key pain-sensing cells in a unique way. California-based Anesiva Inc.'s operating-room experiments aren't the only attempt to harness that burn for more focused pain relief.

Harvard University researchers are mixing capsaicin with another anesthetic in hopes of developing epidurals that wouldn't confine women to bed during childbirth, or dental injections that don't numb the whole mouth. And at the National Institutes of Health, scientists hope early next year to begin testing in advanced cancer patients a capsaicin cousin that is 1,000 times more potent, to see if it can zap their intractable pain.

Nerve cells that sense a type of long-term throbbing pain bear a receptor, or gate, called TRPV1. Capsaicin binds to that receptor and opens it to enter only those pain fibers -- and not other nerves responsible for other kinds of pain or other functions such as movement.

These so-called C neurons also sense heat; thus capsaicin's burn. But when TRPV1 opens, it lets extra calcium inside the cells until the nerves become overloaded and shut down. That's the numbness.

"It just required a new outlook about ... stimulation of this receptor" to turn those cellular discoveries into a therapy hunt, NIH's Dr. Michael Iadarola says.

Enter Anesiva's specially purified capsaicin, called Adlea. Experiments are under way involving several hundred patients undergoing various surgeries, including knee and hip replacements. Surgeons drip either Adlea or a dummy solution into the cut muscle and tissue and wait five minutes for it to soak in before stitching up the wound.

Among early results: In a test of 41 men undergoing open hernia repair, capsaicin recipients reported significantly less pain in the first three days after surgery, Aasvang reported this month at a meeting of the American Society of Anesthesiologists.

In a pilot U.S. study of 50 knee replacements, the half treated with capsaicin used less morphine in the 48 hours after surgery and reported less pain for two weeks.

Ongoing studies are testing larger doses in more patients to see if the effect is real.

Specialists are watching the capsaicin research because it promises a one-time dose that works inside the wound, not body-wide, and wouldn't tether patients to an IV when they're starting physical therapy.

"It's in and it's done," says Dr. Eugene Viscusi, director of acute pain management at Thomas Jefferson University in Philadelphia, one of the test sites. "You can't abuse it. You can't misuse it."

"There's been an enormous effort to try and develop alternatives to opioids with the same strength, but not too much success," said Dr. Clifford Woolf of Harvard and Massachusetts General Hospital. "We think we're moving toward it."

His team is trying a different approach: Standard lidocaine injections numb all the surrounding tissue. Woolf and colleagues slipped lidocaine inside just pain-sensing neurons, by opening them with a tiny dose of capsaicin.

Rats given the injections ran around normally while not noticing heat applied to their paws, they reported in the journal Nature this month.

That's years away from trying in people, and would have to be done in a way to avoid even a quick capsaicin burn.

© 1998-2007 Seattle Post-Intelligencer
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Old 10-30-2007, 20:42   #10
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Quote:
Originally Posted by x SF med View Post
Pete-
Ty some of the Dave's sauces - Insanity Sauce, Temporary Insanity, Cool Cayenne, Hurtin Jalpeno... on line at davesgourmet dot com.

Arizona Gunslinger is good stuff too.

x out
I bought a bottle of something new for you to try. Will ship to you when I get home. PM me your new addy, please.
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Old 10-30-2007, 20:43   #11
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Bill:

I have heard that there are an unusual number of hydroponics dealers up in your area, should you need to recreate a little "native climate" for chile production.

TR
LMAO
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Old 10-31-2007, 09:01   #12
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Got this from a friend:

http://www.hotsauce.com/Blair-s-16-M...on-reserve.htm (copy and paste into your URL line)

As said earlier.. there IS that point at which heat COMPLETELY detracts from the taste of food, rather than adding.
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Old 10-31-2007, 09:37   #13
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My first can of OC was only 500k SHU.

1 million SHU in a pepper is....well flat psychotic

And that is some twisted shit to poor hot sauce into open wounds...
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Old 10-31-2007, 09:51   #14
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Quote:
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Bill:

I have heard that there are an unusual number of hydroponics dealers up in your area, should you need to recreate a little "native climate" for chile production.

TR
Yes we do have an unusual number of "special gardening supply" stores up here.
We still use real dirt and a garden hose.
I've shared my chiles with some in local law enforcement, they no longer have much interest in what's inside the low greenhouses. Honest, it was an accident they got some hot ones.
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