Mexican spicy food, and more specifically their peppers, Jalapeños, Chipotle, Habaneros, (you know, the kind of peppers real men like Pancho Villa ate like peanuts, but will effectively ruin your day and parts of the next one) seem silly and bland when put next to the pepper that has just beat the record for the hottest pepper in the world.
Experts at Warwick University carried out tests on “The Naga Viper chilli,” and reported it scored a 1,359,000 on the Scoville scale, which measures heat by the presence of the chemical compound capsaicin.
Now, if you have ever put a habanero pepper in your mouth, surely within 10 seconds you regretted its 100,000 to 350,000 Scovilles putting blisters on your tongue. That’s right, the most fierce habanero pepper is not even half as hot as the new spawn from the depths of hell’s pits.
But where exactly are these hell’s deep deep pits?
Believe it or not, Creator, Gerald Fowler, a full-time chilli farmer for five years grew this thing by mixing the three hottest peppers in his greenhouse in Cumbria, UK.
‘It’s painful to eat,’ said Mr Fowler, 52, who runs the Chilli Pepper Company, in Cark-in-Cartmel, near Grange-Over-Sands. ‘It’s hot enough to strip paint.” It is so hot weapons experts plan to use a couple in a spice bomb to incapacitate enemy soldiers on the battlefield.
‘It numbs your tongue, then burns all the way down. It can last an hour, and you just don’t want to talk to anyone or do anything. But it’s a marvellous endorphin rush. It makes you feel great.’ Yes, he did say “great.” And he has science to back him up:
‘Chef Heston Blumenthal gave a volunteer our chilli oil and monitored their brain activity on a CAT scan. It showed the part of the brain which registers heat was right next to the part of the brain which makes us feel happy.’