Spawned from a discussion I had earlier in #massassi, I'm curious as to what the hottest pepper everyone has eaten.

These are the common ones. If you want, look on wikipedia for whatever pepper you ate and give the SR (heat) value.

855,000 - 1,041,427 Naga Jolokia
100,000 - 577,000 Habanero Chile
50,000 - 100,000 Thai Pepper, Chiltepin Pepper
30,000 - 50,000 Cayenne Pepper
7,000 - 8,000 Tabasco Sauce (Habanero)
2,500 - 8,000 Jalapeño Pepper
2,500 - 5,000 Tabasco Sauce (Tabasco pepper)
600 - 800 Tabasco Sauce (Green Pepper)
100 - 500 Pimento, Pepperoncini
0 No heat, Bell Pepper

I've had Habs before, don't think I've had a Naga.

I've had a naga. Christ. Ow.

Had some habaneros the other night, they're good on burgers (in small doses).

habaneros, both fresh and canned.

How the heck did you manage to get a naga, yoshi?

I think I had a Cayenne pepper once. Boy did my GI tract hate me for the next two hours.

Although I want to do what kyle90 did and distill out pure capsaicin from habaneros.

Muahahahaha

I still haven't actually found a use for it though.

That's because you used RUBBING alcohol (methanol). You're supposed to use ethanol...the stuff we can consume.

My family grew habeneros a while back in our garden. We picked them, and my dad started to cut them. His fingers started to burn, so he put on gloves. His eyes started to burn, so he put on goggles. He then became unable to breathe, and had to put on a gas mask.

The entire family's eyes began to burn (In independent parts of the house), and my mom and sister started to have asthma attacks, we had to leave the house. My mom couldn't enter the house for 2 days without having an asthma attack, and had to live in a hotel for those days.

We pickled some, made sauce of some, salsa out of some, etc. My mom couldn't handle it, and she loves spicy food. My dad and I could barely stand them, unless they were diffused (Like a tablespoon of diced habenero in a pot of chili).

Internet suspect for me here, is in full effect. I have an honest disbelief of anyone claiming to have eaten a fresh habenero or naga pepper. As well, anyone claiming to has a serious case of internet tough guy syndrome.

To be perfectly honest, the hottest I've ever had in pepper form was only the Jalapeño Pepper. Love it in chili.

I have tried Dave's Insanity sauce though, and it was nasty. Yeah it was hot, but it smelled awful and had no flavor. No thanks.

I do want to try a habanero pepper though sometime.

Yeah well :saddowns:

I couldn't find any lab-grade ethanol. Next time, though!

(Actually the amount of the spice that you would need to seriously incapacitate someone is way less than the amount of rubbing alcohol it would take to hurt them.)

EDIT: fishstickz your story reminds me of the time I made bromine gas

Habs

I worked at a pizzeria that had seasonal habanero pizzas. Employees would get drunk and try to take a bite out of a hab. It's the only food product I've seen that includes a legal waver though.

I often use Cayenne pepper in my spaghetti sauce and other things I cook. It's possible that I had hotter stuff, at least at that great Indian restaurant in Scottland.

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Bell Pepper.

Don't think I've ever eaten anything else.

Where's the listing for the Brian peppers?

(Baconfish is a wuss)

From what I've seen on looking around, nagas aren't even available in the USA, only in India. Which makes me all the more curious as to how Yoshi could have had one. >.>

Ey, I've just not come across them.

Had habanero while I was down in Mexico. I prefer jalapenos for when I want spicy food though. I like the flavor.

The hottest stuff I have tasted was also that Dave's Insanity Sauce, and I'm certain I will never forget that... insanity. I have to note, though, that I don't even like hot foods, and the regular Tabasco is hot enough for me as a common spice to add to my foods.

The only pizza I never finished eating was one that had generously Jalapeños...

I think the hottest I've had [outside of sauces] are Thai chilies, which my friends have come to affectionately know around here as "Death Chives" due to their cunning camouflage in soups as innocuous vegetables.

lassev's comment reminded me.. does anyone else think that Jalepeno with Pineapple is damn near a perfect pizza?

Buy the seeds online and grow your own.

I've had habeneros in chili, but otherwise serranos which are about 2 times as hot and jalapenos.

Dang it, now I feel like making up a batch of chili. If only I weren't broke.

Any pizza spoiled with pineapple is a country mile from perfect.

I think I had jalapenos on a pizza once. Spicy food tends to kill my stomach, so I don't eat them often.

actually, rubbing alcohol is mostly ethyl alcohol, and definitely contains no methanol (**** man, we use it on our WOUNDS)

My friend's mom (he was Laosian) grew them, and my friend dared me to eat one. I got halfway into it, ran inside and drank about 10 glasses of water. My mouth burned for the rest of the day, just about.

I've had a fresh habanero too. It has nothing to do with being an "internet tough guy" and everything to do with having friends whose moms like to garden.

Heh, I missed this; you're right, it isn't methanol, but it isn't ethanol either. Most rubbing alcohol is isopropyl alcohol (aka 2-propanol).

Still not very good for drinking.

Your solution to eating a hot pepper was 10 glasses of water?

Water doesn't help much if at all, what you need is something like bread which will pick up what's left of the spices off your tongue as you chew it, water will just wash straight over.

I was 12, cut me a break :p

Water doesn't do ANYTHING, actually.

The chemical found in peppers such as those reject water completely. It's like having a plastic coating on your tongue.

The best methods to take care of the heat is:

1. Milk/fatty or oily things
2. Alcohol.

Alcohol (if I remember correctly) breaks it down, while Milk/oils dissolves it within itself, lessening the effect greatly.

Fresh habanero.

Cayenne Pepper is the highest for me, I'm not a huge fan of spiciness.

I've not seen rubbing alcohol that is ethanol. Most I've used over the years is isopropanol.

I know that now. I was 12.

Is there an echo?

Y'all are right, it is isopropyl alcohol and not methanol.

I eat jalapeños whole, and I use ground cayenne in lots of cooking. I've never had a fresh cayenne, though. I know it doesn't take much of the powder to make it hot. I've had habanero. It's also in chili powders.

Never even seen a naga. A habanero straight is hot enough.

I eat Pepperoncici and Jalapeño peppers whole a lot of the time. I remember these inceredibly hot, dried peppers in a jar that I ground up into pasta sauce once, but I can't remember the name. Those would have to be the hottest peppers I've ever consumed.

You tell me--it seems like you and Detty said the EXACT SAME THING

I broke it down and explained it thoroughly. Excuse me.