...as you can see the "dreaded" jalapeño is quite mild in the bigger scheme of things...
Posted on 03/23/2010 8:16:12 AM PDT by Pyro7480
The Indian military has a new weapon against terrorism: the world's hottest chili.
After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to immobilize suspects, defense officials said Tuesday.
The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its taste, as a cure for stomach troubles and a way to fight the crippling summer heat.
It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.
"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.
"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said....
(Excerpt) Read more at news.yahoo.com ...
Is that the one where the cook had to wear a gas mask while cooking it?
Yes, I believe he did.
...as you can see the "dreaded" jalapeño is quite mild in the bigger scheme of things...
I think the Scoville scale is logarithmic, not linear, in the same way hearing is logarithmic.
Yeah. Jalapenos don’t really do much for me anymore.
I'd still try it though. (But with chocolate and lots of milk handy!)
Wait just rewatched part of that episode, he only ate two wings not one bite.
http://www.youtube.com/watch?v=7gsTxx2SuVk&feature=related
Here is a link to the part of that episode:
http://www.youtube.com/watch?v=7gsTxx2SuVk&feature=related
It's a direct measurement of the amount of capsaicin in a given sample. They used to measure it by taste tests with a small amount diluted in water, but it's done by more scientific testing now.
I don't know if perceived heat correlates directly with capsaicin levels, but that's what they measure.
I was at a Vietnamese place yesterday and playing around with the red Thai pepper that came with someone else’s meal. I quite like them, myself. Anyway, I was squeezing the seeds out of it so I could eat some of the flesh, and inadvertently rubbed my nose afterwards. Intense burning sensation.
Jalapenos are pretty mild. I don’t mind admitting that I find the Jamaican, Scotch Bonnet and Habanero peppers extremely hot, but they’re good for making sauces when mixed with other stuff like carrots, mango, etc.
>”Wow, I’d rather have tear gas!”
Been there done that. Hard to believe that anything could make me feel worse than plain ‘ol CS, but then, some of those pepper sprays are the original “Whupp-Ass In A Can”. lol
You want chaos? Airdrop a crate of skunks into the middle of them.
ping...
My bhut plant survived the winter yet again, and is producing leaves... still hasn’t bloomed, entering it’s third summer.
Yep...I was using a toaster oven to dry out some habaneros in order to grind them up for seasoning, by toasting them at low heat for a few minutes a couple times a day. After 2-3 days you couldn’t go in my kitchen without your eyes starting to water. After 4-5 days it was even worse, but by that time they were pretty much ready to be ground up :-)
That's the secret behind this stuff. Does wonders for migraines!
http://en.wikipedia.org/wiki/Euphorbia
http://en.wikipedia.org/wiki/Resin_Spurge
ToxicityThe latex (milky sap) of spurges acts as a deterrent for herbivores as well as a wound healer. Usually it is white, but in rare cases (e.g. E. abdelkuri) yellow. As it is under pressure, it runs out from the slightest wound and congeals within a few minutes of contact with the air. Among the component parts are many di- or tri-terpen esters, which can vary in composition according to species, and in some cases the variant may be typical of that species. The terpen ester composition determines how caustic and irritating to the skin it is. In contact with mucous membranes (eyes, nose, mouth) the latex can produce extremely painful inflammation. In experiments with animals it was found that the terpen ester resiniferatoxin had an irritating effect 10,000 to 100,000 times stronger than capsaicin, the "hot" substance found in chillies. Several terpen esters are also known to be carcinogenic.
Therefore spurges should be handled with caution. Latex coming in contact with the skin should be washed off immediately and thoroughly. Partially or completely congealed latex is often no longer soluble in water, but can be removed with an emulsion (milk, hand-cream). A physician should be consulted regarding any inflammation of a mucous membrane, especially the eyes, as severe eye damage including possible permanent blindness may result from acute exposure to the sap.[6] It has been noticed, when cutting large succulent spurges in a greenhouse, that vapours from the latex spread and can cause severe irritation to the eyes and air passages several metres away. Precautions, including sufficient ventilation, are required. Small children and domestic pets should be kept from contact with spurges.
That’s the video I saw! The guy grows peppers and eats almost any of them, and that ghost chili laid him flat out.
}:-)4
I don’t know where you live but here in the southwest we just hang our chili’s up to dry. They generally take up to a week or so.
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