@@paoloangella2507 I've seen him eat a pepper X and oh he did react. Not as much as anybody else would have of course but even that one still hits him!
@@paoloangella2507exactly. For all we know, he actually did eat one off-camera. We would have no idea if he didn’t tell us. It’s kinda scary to see him eat one.
O.M.G when Bella came in and he said she was going to demonstrate I did not expect she was going to eat the entire reaper like a piece of candy! 😮😮😮 wow.
Thought she'd nibble on the thing. I can finish it in a few minutes no problem, but small chunks. It's not even the heat, when I do what she just did, I get painful hiccups for hours.
@@GoranZec well she did say that she was going to go lie down, and that she was feeling the start of cramps. So my guess is that this was a stunt she knew she was going to pay for, and did it for the show and knew the exact price she was going to pay. Kind of even more amazing in a way.
@@vindictivemage Guy eats habaneros like you and I a piece of cracker. Ed is not just a horticulturist legend, but a beast himself. He said the spiciest thing he ever tried was pure capsaicin that's used for calculating and measuring actual pepper fruits spiciness in a lab. Anyway, he said he put his pinky and rubbed the powder on his gums. He was in a fetal position for 30 minutes. 🤣
I believe he was 'surprised' with the award on the Hot Ones youtube channel and regardless of whether it was scripted for the drama I think it's pretty clear how much it means to him. Honestly it's pushing the boundary of annoyingly egotistical, but I'd rather someone care a little bit too much about what they do than not enough. The man has an obsession that's had a real impact on the food world and not many people can say that.
Yeah, I agree. I get the feeling that the only reason he released Pepper X is because he already finished breeding Pepper Y and is working on Pepper Z.
@@Alorand He basically said that in the First we Feast special with Chili Klaus. He got bored that no one even came close to his Reaper so he just threw the X out there
Fascinating video. I was thinking "that's random, bringing in a pepper expert" but I really enjoyed it. He answered the questions really well and clear, and even answered a long-standing question I've had (about how exactly the Scoville scale measures the hotness of peppers).
Chemical engineer here. So milk DOES help reducing the burning and the feeling because milk contains a molecule called casein that when in contact with capsaicin it sorrounds it and enclosed it in a complex molecule deactivating its burning function, it works kinda like the soap washes away grease. Sorry, english is not my first language.
I wish someone would've asked why peppers look more bizzare the hotter they get. The reaper already looks realy strange, but this pepper X thingy is an absolute alien.
I'm guessing "commercial" peppers are also bred to look nice so people actually want to eat them, but these guys are graded only for heat. It's probably for the better that people don't look at it and say "that looks nice, can I take a bite".
@@Priscabc this is absolutely a part of it. a LOT of fruit and vegetable farmers breed specifically for flavour and appearance, and the produce is judged accordingly. more than 30% of all produce does not hit store shelves as it fails to meet a predetermined appearance standard. Would you buy a lemon that's round, a cabbage that isn't spherical, or a strawberry that isn't strawberry shaped? These "abberant" fruits and veg get tossed or used in animal feed, where the appearance doesn't matter.
they have a higher internal surface area for seeds to grow in, meaning a higher concentration of capsacin. also, there's no requirement to make them look good for selling
@@phoenixelysia Yes, yes and yes? As long as they are not rotten and is edible, I would buy. Then again, I am used to fresh produce and the abnormalities that can happen.
@@phoenixelysiaThat's actually true, at least for me. Like the local grocery store always has some big lumpy misshapen strawberries when they sell the little plastic tubs of them in the summer and I just can't buy one where the strawberries look like that they skive me out for some reason lol
I really wish Ed would explain how Xperience sauce is a RED sauce of 61,019 SHU that is SUPPOSEDLY made with 91% of a mustard green pod which is alledged, claimed, touted to AVERAGE 2.6 MILLION SHU. It looks very much to me that Ed doesn't really make his sauce with "over 91% Pepper X" I wish he would mount some kind of defense otherwise I have to say, regrettably, that I am very dissapointed in Pffuckerbutt.
According to the Cleveland Clinic, Milk contains a protein called casein, which can break down capsaicin - much in the same way that dish soap can cut through grease.
Also, the fat in milk as well as the fat and many other things will coat your tongue and thereby slow down the absorption of the spicy molecule and decrease the sensation of heat.
Why is it that hot ones xperience pepper x sauce containing 91 percent pepper x and advertises as being 2.6 shu when independent lab test show below 65000 shu....
Ed didn't mention it here but in other videos he's talked about how peppers have shown to be able to kill cancer cells. So that is one of his driving factors to keep producing super hot peppers.
I think Habaneros are the threshold pepper for a lot of people. You can either handle the heat of one and therefore can go on to hotter peppers or you can't tolerate the sting at all then habs are where you stop.
Yesss, habaneros are my threshold for me. Ive definitely had some habaneros hotter than others as well. Oddly enough i feel like ive had half a habanero, thats been hotter than a quarter of a scorpion / chocolate 7 pot. Why, no idea..
It's partly because it is a different sub-species of pepper. All of the milder peppers (bell peppers, jalapenos, serranos, birds eye chillis etc.) are botanically considered capsicum annuum. Habanero and all other super-hots are a different sub-species called capsicum chinense and have a unique flavor (often referred to as "chinense flavor") and MUCH higher scoville rating.
This is true for me. And even with an habanero, I cannot use an entire pepper, not even a small one, in a meal. In fact, much less than that. Maybe something less than half the size of my pinky finger covered by the fingernail. A very small amount. More than that I can tolerate, but it doesn't make the food taste better.
@@shawnthomas7404 if you don’t have a brain, don’t comment. You can’t submit a SHU record for $5. It takes cooperation between tons of labs testing over and over. All which must be “approved” by Guinness. And last time I checked, they don’t know anything about peppers.
Great job! Thank you very much! Is there anything you can eat or drink that works after you ate the hot pepper that would reduce some of the pain you are feeling?
*Ed thx for this cogent/informative video. My question is: having been raised in the upper midwest, 'table shaker pepper' was (is) considered spicey. However I've grown to love real spice/heat. Thing is, 1) I can't take much heat likely due to my aforementioned WI upbringing; but 2) when I do eat 'hot' spice I always ALWAYS get the hiccups. What's if anything, the solution for that? thx in advance*
@@OldDemonTooth Him and his company have done extensive testing and researching on peppers over the years. He's THE guy in the industry, you don't have to be a doctor to have researched a subject enough to have simple answers to questions like they were asking.
@@MW_Asura This most certainly is not common sense. Whether you're a farmer, chemist, or physician, knowing about the chemical composition of crops and foods has to be learned. It is therefore not common sense.
I am a huge fan and I have a question. Are you ever going to start selling seeds for Pepper X? I have been growing Reapers for a while and I would love to try to grow pepper X. I realise that it might be a while as it's a trade secret but I'd really like to try them.
I have eaten some really hot and spicy foods and peppers and I've never had any kind of toilet issues afterwards. Feel like I must be some kind of alien because everybody always jokes about having bathroom issues after eating spicy stuff and knock on wood, hasn't happened to me yet
@Ed Curry. Milk definitely helps, tip: Because there exists something called 'sip and spit' you don't have to actually swallow the milk. Now there's no worry about bloating
A couple years ago, my then-girlfriend and I were making some food and a jalapeno slice fell on the floor. Her cat started sniffing it and decided to bite it. "Tesla, you don't want to do that." A couple seconds later, he jumped three feet in the air and vanished under the couch. He was fine.
was eating salmon at mom's place some time ago, and her cat decided to steal a tomato... he tend to want oranges as well, other cat's usually don't seem to like that
I need the name of that mustard with reaper and wasabi. Cannot find it on PB website. Found a mustard with reaper but no mention of wasabi. S ounds delicious!
One time my dad pureed a pound of habaneros and put it in a jar and put it in the fridge. Hed put a tablespoon in his food when he got the flu. It would grow mold in the fridge, but over time the mold would die and you'd take it off the top and it was fresh again. It was slightly fermented but still very much edible
Vinegar also helps stop the “burn”. Works for crawfish seasoning under the fingernails and pepper spray too. Source: Dad called poison control, I laughed.
I'm not sure I agree with his advice on how easy it is to grow peppers - mine germinate and then rarely get above a few inches high. I need some additional help on what I'm doing wrong!
Does anyone know why some Carolina Reaper plants have black stems and some have green? Our plants are dark purple/black stem and we bought them in North Houston TX.! They are amazing!!
Although pepper surely does not cause ulcers I think it's better to point out that if you have an ulcer or any sort of bowel/stomach inflammation you should NOT eat pepper as it can worsen the symptoms. Also don't eat pepper daily if you easily have hemorroids inflammation
Is there a Scoville level where it would reach dangerous levels for human consumption (beyond pain)? How hot can he handle comfortably? Not a question, but I remember having a whole Carolina reaper (fresh) and it was scary spicy. I like spice, but this felt like I was burning
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
Love how he just tortured someone on screen while describing what's happening to them like a Saw victim
Yeah, if you didn't know he didn't eat it because it does it every day and it basically has no effect on him
@@paoloangella2507 She has a pretty high tolerance too. I've seen her eat some crazy amounts of super hots in contests before.
@@paoloangella2507 I've seen him eat a pepper X and oh he did react. Not as much as anybody else would have of course but even that one still hits him!
@@paoloangella2507exactly. For all we know, he actually did eat one off-camera. We would have no idea if he didn’t tell us. It’s kinda scary to see him eat one.
It’s not torture though.
You can tell this guy really enjoys what he does. Serious respect to this guy.
I've met him at the Pepper expo in Cincinnati
))
Came here to say exactly that. Nerds rule.
@@sachamm He used to be a heroin addict.
He actually used to grow weed and smoke all day but he stopped and peppers gave him a natural high so now he's the top pepper expert in the world
O.M.G when Bella came in and he said she was going to demonstrate I did not expect she was going to eat the entire reaper like a piece of candy! 😮😮😮 wow.
For real wtf was that lmao, she literally came on and basically did a triple backflip and left
She reacted like my ex ate a jalapeños cheese popper
And then he was like “I would never recommend anyone eat a whole one” lol
Thought she'd nibble on the thing. I can finish it in a few minutes no problem, but small chunks. It's not even the heat, when I do what she just did, I get painful hiccups for hours.
@@GoranZec well she did say that she was going to go lie down, and that she was feeling the start of cramps. So my guess is that this was a stunt she knew she was going to pay for, and did it for the show and knew the exact price she was going to pay. Kind of even more amazing in a way.
This guy answered everything in such perfect detail, even though he was peppered with questions.
I c what you did there. 😏
Deep understanding, eloquence and professionalism.
heh
He definitely handled the heat well
@@vindictivemage Guy eats habaneros like you and I a piece of cracker.
Ed is not just a horticulturist legend, but a beast himself.
He said the spiciest thing he ever tried was pure capsaicin that's used for calculating and measuring actual pepper fruits spiciness in a lab.
Anyway, he said he put his pinky and rubbed the powder on his gums. He was in a fetal position for 30 minutes. 🤣
I love the idea that he just carries around his guinness record plaque and is ready to break it out at any moment
I mean, you have to pay Guinness to appear in their records...
I believe he was 'surprised' with the award on the Hot Ones youtube channel and regardless of whether it was scripted for the drama I think it's pretty clear how much it means to him. Honestly it's pushing the boundary of annoyingly egotistical, but I'd rather someone care a little bit too much about what they do than not enough. The man has an obsession that's had a real impact on the food world and not many people can say that.
He pays a yearly fee for it, of course he is going to.
You would too
Growing up near farmers they are usually pretty proud of what they grow. Especially during the county fair when they had big vegetable contests
One of the best videos in this series. I could listen to this guy talk about peppers all day
All the WIRED Support people are always so informative and congenial. Such a pleasure to watch!
I could listen to this guy teach me about anything. He answers so clearly and throughly. Very enjoyable guest here!
pepper expert called currie, this job was his destiny
There's a company called something like Food for the People or something... CEO is Robin Mafood
the fact that he has probably at least 2 or 3 more viable peppers in his warchest to beat his own record is terrifying and inspiring
Yeah, I agree. I get the feeling that the only reason he released Pepper X is because he already finished breeding Pepper Y and is working on Pepper Z.
@@Alorand He basically said that in the First we Feast special with Chili Klaus. He got bored that no one even came close to his Reaper so he just threw the X out there
Yet even when the "carolina reaper" record was paid for, there was loads of chillis already hotter
@@MrSBGames I'ma need proof for that one chief
@@xGxPhantomZzz what, the same proof as Ed publically releasing his lab testing results?
Fascinating video. I was thinking "that's random, bringing in a pepper expert" but I really enjoyed it. He answered the questions really well and clear, and even answered a long-standing question I've had (about how exactly the Scoville scale measures the hotness of peppers).
He's not just a pepper expert, he created the two hottest peppers being the Carolina Reaper and Pepper X
@@kadentam2946 Yeah, he's not just A pepper expert, he's THE pepper expert!
Chemical engineer here. So milk DOES help reducing the burning and the feeling because milk contains a molecule called casein that when in contact with capsaicin it sorrounds it and enclosed it in a complex molecule deactivating its burning function, it works kinda like the soap washes away grease. Sorry, english is not my first language.
"Guys think they're dying, ..but they're just having a menstrual cramp"... LOL!
I wish someone would've asked why peppers look more bizzare the hotter they get. The reaper already looks realy strange, but this pepper X thingy is an absolute alien.
I'm guessing "commercial" peppers are also bred to look nice so people actually want to eat them, but these guys are graded only for heat. It's probably for the better that people don't look at it and say "that looks nice, can I take a bite".
@@Priscabc this is absolutely a part of it. a LOT of fruit and vegetable farmers breed specifically for flavour and appearance, and the produce is judged accordingly. more than 30% of all produce does not hit store shelves as it fails to meet a predetermined appearance standard. Would you buy a lemon that's round, a cabbage that isn't spherical, or a strawberry that isn't strawberry shaped? These "abberant" fruits and veg get tossed or used in animal feed, where the appearance doesn't matter.
they have a higher internal surface area for seeds to grow in, meaning a higher concentration of capsacin.
also, there's no requirement to make them look good for selling
@@phoenixelysia Yes, yes and yes? As long as they are not rotten and is edible, I would buy. Then again, I am used to fresh produce and the abnormalities that can happen.
@@phoenixelysiaThat's actually true, at least for me. Like the local grocery store always has some big lumpy misshapen strawberries when they sell the little plastic tubs of them in the summer and I just can't buy one where the strawberries look like that they skive me out for some reason lol
I love listening to Ed talk about peppers. I grew my first jalapenos last year and Carolina reapers this year and it's such a rewarding experience.
Regarding the mammal/bird thing. It's an old trick to get squirrels to leave bird feeders alone. Mix the bird seeds with chili.
but why do birds eat my tomatoes but not my reapers and ghost peppers?
@@amoxl114 Don't know. Ask them next time 😉
Some people just talk and you instantly grasp how intelligent they are. This guy is one of them, and he's very intelligent.
Love smokin ed, he’s just out there killing it. Keep doing that sweet pepper science my dude
Is it true that the Hot ones sauces with Pepper X, and most of the other ones have a much lower scoville heat unit than what they claim on the show?
I got so nervous watching him cut that orange pepper!!!!
I really appreciate Eds enthusiasm and knowledge, It's great when someone is so passionate about something!
I really wish Ed would explain how Xperience sauce is a RED sauce of 61,019 SHU that is SUPPOSEDLY made with 91% of a mustard green pod which is alledged, claimed, touted to AVERAGE 2.6 MILLION SHU.
It looks very much to me that Ed doesn't really make his sauce with "over 91% Pepper X"
I wish he would mount some kind of defense otherwise I have to say, regrettably, that I am very dissapointed in Pffuckerbutt.
According to the Cleveland Clinic, Milk contains a protein called casein, which can break down capsaicin - much in the same way that dish soap can cut through grease.
Also, the fat in milk as well as the fat and many other things will coat your tongue and thereby slow down the absorption of the spicy molecule and decrease the sensation of heat.
Crazy if true. Casein is not an enzyme, so it shouldn't have catalytic activity
Why is it that hot ones xperience pepper x sauce containing 91 percent pepper x and advertises as being 2.6 shu when independent lab test show below 65000 shu....
They made it weak to sell more, because of the huge free advertisement it's gets.
I love these wired interviews they always find really interesting people who are passionate about their craft and very knowledgeable
Ed didn't mention it here but in other videos he's talked about how peppers have shown to be able to kill cancer cells. So that is one of his driving factors to keep producing super hot peppers.
Real question. If only mammals have that capsaicin receptor, can birds and amphibious animals experience spice?? I need to know! 0:21
I think Habaneros are the threshold pepper for a lot of people. You can either handle the heat of one and therefore can go on to hotter peppers or you can't tolerate the sting at all then habs are where you stop.
Yesss, habaneros are my threshold for me. Ive definitely had some habaneros hotter than others as well.
Oddly enough i feel like ive had half a habanero, thats been hotter than a quarter of a scorpion / chocolate 7 pot.
Why, no idea..
It's partly because it is a different sub-species of pepper. All of the milder peppers (bell peppers, jalapenos, serranos, birds eye chillis etc.) are botanically considered capsicum annuum. Habanero and all other super-hots are a different sub-species called capsicum chinense and have a unique flavor (often referred to as "chinense flavor") and MUCH higher scoville rating.
This is true for me. And even with an habanero, I cannot use an entire pepper, not even a small one, in a meal. In fact, much less than that. Maybe something less than half the size of my pinky finger covered by the fingernail. A very small amount. More than that I can tolerate, but it doesn't make the food taste better.
yo, it's the legendary Smokin Ed Currie!
Didn't expect him to be featured on this channel.
This was SO fascinating! Love this guy!
BTW I lmao at "Guys think they're dying but really it's akin to menstrual cramps." Thanks for that! Haha
8:51 none of these compound numbers add up to the SHU formula. We still don't know what a Scoville is.
Wow, I was not expecting to learn this much. Thanks, Ed!
"Black pepper is a spice, not a pepper!" good to know :)
When nobody comes close to breaking your record in 10 years and you just go *sigh* “I’ll do it myself”. Legend.
Multiple peppers broke his record and were way hotter, even tested higher. They just didnt have the money to pay Guinness.
@@AlanWatts33 they didnt have $5
@@shawnthomas7404 if you don’t have a brain, don’t comment. You can’t submit a SHU record for $5. It takes cooperation between tons of labs testing over and over. All which must be “approved” by Guinness. And last time I checked, they don’t know anything about peppers.
They did Ed dirty not taking the tag off his shirt.
Smokin Ed is the man!!! I love watching him explain and elaborate on all things pepper.
For years you've told/shown us the Pepper X was a mustard pod, but nearly all Pepper X sauces are red. Why is that?
this guy is so chill i love him
he's so chilli
@@smievil well played
I get that floating feeling just off habaneros. A bidet does wonders for the burning ring of fire though.
What i love and respect is that you can tell this man is peppers he is truly a expert of the true natural form
i love this guy. I have learned so much watching him! gonna grow some peppers come spring
MASSIVE PROPS to Wired for still calling it Twitter.
durr
lmao what?? who cares what its called? Its populated by nutjobs anyway
Ed Currie is a true gem of a human being. I wish I could give him a big hug.
Great, in-depth responses!
I would love to see Ed just talk about his history and timeline of his breeding.
My dude carries a Civivi knife. Respect.
Great job! Thank you very much! Is there anything you can eat or drink that works after you ate the hot pepper that would reduce some of the pain you are feeling?
11:40 dude sounds like a villain explaining how a poison works after injecting it into someone
12:00 I have felt that high and was surprised the first time.
Love you Ed Currie you are a genius..Congrats on the world record
Tim Blake Nelson could play this guy in the movie.
*Ed thx for this cogent/informative video. My question is: having been raised in the upper midwest, 'table shaker pepper' was (is) considered spicey. However I've grown to love real spice/heat. Thing is, 1) I can't take much heat likely due to my aforementioned WI upbringing; but 2) when I do eat 'hot' spice I always ALWAYS get the hiccups. What's if anything, the solution for that? thx in advance*
I would like to hear more about the Apollo pepper, heat,taste and is it even real
the way he’s so excited about the new record😂😂😂
Crazy how that lady just hit FULL SEND with that pepper💀🥲
I Just LOVE chilli and youre persona!
11:18 is a new sentence
15:00 I get the feeling that the only reason he released Pepper X is because he already finished breeding Pepper Y and is working on Pepper Z.
I don't like the taste of vinegar in hot sauces. So I always watch-out for it.
Loved him on Hot Ones, too.
Pepper X was just the prototype name, but someone told Ed “Yeah, good name.” As for the name for Pepper Y, might I suggest Pepper Why?
i'm literally watching this eating 2 chopped ghost peppers with my humus and veggie chips lol would love to try that pepper x
You don’t
Heck yeah, Ed is cool.
Not gonna lie, this video made me hungry. Especially the part with the hot sauce.
Wooweee Thank You For having this Guy do his Talk!
5:30 thought he was going to say, "Well Alex, those two plants need to love each other very much..."
Declaring peppers won't hurt you is mighty bold. Might not hurt then, but they're going to hurt later and directly tied to said peppers
He's a farmer NOT a scientist or a doctor. He REALLY shouldn't be talking about the medical aspects of peppers.
@@OldDemonTooth Him and his company have done extensive testing and researching on peppers over the years. He's THE guy in the industry, you don't have to be a doctor to have researched a subject enough to have simple answers to questions like they were asking.
@@OldDemonTooth What kind of farmer doesn't know the composition of their products and the effects they have on the body? It's common sense
@@MW_Asura This most certainly is not common sense. Whether you're a farmer, chemist, or physician, knowing about the chemical composition of crops and foods has to be learned. It is therefore not common sense.
I am a huge fan and I have a question. Are you ever going to start selling seeds for Pepper X? I have been growing Reapers for a while and I would love to try to grow pepper X. I realise that it might be a while as it's a trade secret but I'd really like to try them.
This guy is a hero.
What a happy dude.
I want to know how Ed tackles the toilet issues after eating all those peppers😂
I have eaten some really hot and spicy foods and peppers and I've never had any kind of toilet issues afterwards. Feel like I must be some kind of alien because everybody always jokes about having bathroom issues after eating spicy stuff and knock on wood, hasn't happened to me yet
Put some wet wipes in the fridge the day before!
@@SavaFiend i don't tend to go further than what i'm comfortable with, but i never really had stomach issues i'd associate with chilies
I read this as pRepper and thought it was going to be a while different q&a but I'm so glad I watched it. I have a new found love for peppers!
Oh god he already has the next one lined up. 2.6 mill is absolutely insane
@Ed Curry. Milk definitely helps, tip:
Because there exists something called 'sip and spit' you don't have to actually swallow the milk. Now there's no worry about bloating
A couple years ago, my then-girlfriend and I were making some food and a jalapeno slice fell on the floor. Her cat started sniffing it and decided to bite it. "Tesla, you don't want to do that." A couple seconds later, he jumped three feet in the air and vanished under the couch. He was fine.
was eating salmon at mom's place some time ago, and her cat decided to steal a tomato...
he tend to want oranges as well, other cat's usually don't seem to like that
Avocado 🥑 always stops the burn for me I think the Avocado oil counteracts the Capsules
13:19 was so funny i love this guy 😭😭
Spice Lords check in! We love you Uncle Ed. 🔥
I need the name of that mustard with reaper and wasabi. Cannot find it on PB website. Found a mustard with reaper but no mention of wasabi. S
ounds delicious!
One time my dad pureed a pound of habaneros and put it in a jar and put it in the fridge. Hed put a tablespoon in his food when he got the flu. It would grow mold in the fridge, but over time the mold would die and you'd take it off the top and it was fresh again. It was slightly fermented but still very much edible
I had a ghost pepper straight off the plant this year, and what a rush!
Him and Paul Giamatti look like brothers. We need a movie!
I don’t even whare gloves while cutting corilina reaper Trinidad scorpion and ghost pepper and I touch my eyes
Hi Ed, when will Pepper X arrive in Brazil?
"you might experience the burning ring of fire" best quote ever.
That was great - very informative! 👍👍
Capsaicin is also alcohol soluble, so washing your hands with rubbing alcohol helps remove it.
Thank you. Very interesting information.
Vinegar also helps stop the “burn”. Works for crawfish seasoning under the fingernails and pepper spray too. Source: Dad called poison control, I laughed.
I'm not sure I agree with his advice on how easy it is to grow peppers - mine germinate and then rarely get above a few inches high. I need some additional help on what I'm doing wrong!
Is there any way to turn that receptor off? I love the flavors but sometimes the pain is too much
That woman's a trooper
Does anyone know why some Carolina Reaper plants have black stems and some have green? Our plants are dark purple/black stem and we bought them in North Houston TX.! They are amazing!!
Can't wait for Johnny Scoville to be able to eat one of these bad boys
the spice being in the membrane is MIND BLOWING will be removing the white parts for sure now
Will be ensuring I *add* the white parts :)
So well done
Although pepper surely does not cause ulcers I think it's better to point out that if you have an ulcer or any sort of bowel/stomach inflammation you should NOT eat pepper as it can worsen the symptoms. Also don't eat pepper daily if you easily have hemorroids inflammation
This was amazingly well done.
This guy has the perfect last name
Is there a Scoville level where it would reach dangerous levels for human consumption (beyond pain)?
How hot can he handle comfortably?
Not a question, but I remember having a whole Carolina reaper (fresh) and it was scary spicy. I like spice, but this felt like I was burning