![]() ![]() Here’s a final fun fact: mammals are uniquely affected by the heat of chillies, birds don’t feel any heat at all when they eat a chilli! That doesn’t mean you should be feeding a reaper to your local pigeons, though! Try Some! This brave soul ate 22 Carolina Reapers in 60 seconds – no doubt he was left with more volcano than mouth! The world record for most Reapers eaten is held by Wayne Algenio.The previous record holder, the Dorset Naga, holds only half of the heat in comparison.The Reaper is higher on the scale than even military grade pepper sprays.Do you love Jalapeno peppers – often found on Nachos and pizza? Well, the Reaper is 400 times hotter than the measly 3,500 that a Jalapeno ranks on the Scoville scale.Experts advise to wear gloves when handling the pepper and to not eat it!.There are several amazing facts that surround this particular pepper, some that will blow your mind (even before you try the heat of this pepper)! Fun facts such as: This is not a title that has been surpassed, nor does it seem likely to be anytime soon, as surely any chilli that is hotter than the Reaper would be uneatable! Fun Facts In 2013, the chilli was given the accolade of hottest in the world by the Guinness World Records. He achieved the amazing heat of this pepper because of the crossbreeding of a ghost pepper (a former world’s hottest chilli) and a red habanero pepper. The chilli was bred initially in, plot twist, Carolina by Ed Currie, the owner of the PuckerButt Pepper Company. A gnarled, lumpy, skin is often accompanied with a tail like a scythe. The unusual appearance of the chilli is the reason for its name. With a whopping 2.2 million on the Scoville scale, the Carolina Reaper is understandably the hottest chilli in the world. Not convinced? Well, consider this… The World ’s Hottest Chilli It is the hottest chilli ever grown, a sure-fire way (get it, fire… chilli…) to get your taste buds feeling rejuvenated in the post-Christmas slump. An alcoholic drink will also help extinguishing the ‘fire’ better.Has your diet been a little lacklustre recently? Dare we say, even bland? All the herbs and sauces in the world have been unable to sate that niggling desire for something… out of the ordinary. Capsaicin is insoluble in water and much better in fat. If you've eaten too hot, a glass of milk is a better choice than a glass of water. Birds are not sensitive to capsaicin and are therefore the main dispersers of the seeds. ![]() For many people, hot meals are a pleasant addiction. Eventually you must eat ‘hotter’ to experience the effects of capsaicin. You can get used to capsaicin, and thus to ‘hot’ food as well. Endorphin is also called the happiness hormone, it gives you a nice feeling and eases the pain. The body responds by releasing endorphin. When capsaicin is present in the mouth, nerves are giving a similar signal to the brains when burning your mouth eating food above 43 degrees Celsius (109 degrees Fahrenheit). Capsaicin and dihydrocapsaïcine are the most important of them. In chilli peppers five closely related chemical components are present with similar effects. The chemical is very stable, hardly evaporates and almost doesn’t decompose by cooking. Pure capsaicin has a rating of 15-16000000 SHU. Today, the pungency is determined by measuring the amount of capsaicin, using chromatography. The number of SHU is related to the amount of capsaicin. Pepper spray used by the police has a rating of 5.300.000 SHU.Ĭapsaicin is the active ingredient that gives peppers their pungency. A drop of extract of the hottest pepper in the world ( Carolina Reaper) more than two million times! A meal is generally considered as ‘hot’ with a rating of 500-1000 SHU. Jalapeno extract has to be diluted up to 8000 times to be not detected anymore (see scale). ![]() The degree of dilution, until there was no 'heat' observed anymore, gives its measure on the Scoville scale in Scoville Units or SHU. Originally, the heat rating of pepper extracts was measured by dilution with water. This scale was developed in 1912 by Wilbur Scoville to measure the pungency of chilli peppers. Below or on the left you can see the Scoville Scale. ![]()
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