07\ Su­per­hot Chilli Pep­pers

From an­cient fruits steeped in grisly tribal tra­di­tions to lab-grown hy­brids re­port­edly ca­pa­ble of killing a hu­man, chill­ies that fall into the bracket of ‘su­per­hot’ would make a ha­banero taste more like Haribo. Still think you can take the heat? This is

Men's Health (UK) - - Burn After Reading -

01 Red sav­ina ha­banero

De­spite its Span­ish name roughly trans­lat­ing as “from Ha­vana”, it’s be­lieved that this species was orig­i­nally dis­cov­ered in the Ama­zon basin, be­fore be­ing brought north­wards through Mex­ico. The mod­ern it­er­a­tion has been tin­kered with by chilli afi­ciona­dos in Cal­i­for­nia to cre­ate a heav­ier and spicier fruit, and is now used in ul­tra hot Yu­catan dishes. De­spite scor­ing a mod­est 350,000 Scov­ille units, this chilli held the record as the world’s hottest up un­til 2006. In other words, it’s still muy fuerte.

02 Carolina reaper

Stocked at your lo­cal Tesco as of this year – though the su­per­mar­ket ad­vises cus­tomers to wear gloves be­fore touch­ing and, rather con­fus­ingly, to not ac­tu­ally eat it – the carolina reaper is thought to be a hy­brid of the pak­istani naga and a red ha­banero from the Caribbean is­land of Saint Vin­cent; two re­gions steeped in chilli her­itage. The legacy lives on: the reaper is the of­fi­cial ti­tle holder of The World’s Hottest Chilli and clocks in at 2.2 mil­lion Scov­illes, around 500 times hot­ter than Tabasco.

03 Dragon’s breath

Grown in Den­bighshire, North Wales, this un­holy cre­ation charts at an al­leged 2.4 mil­lion Scov­ille units, mak­ing it – if con­firmed – the hottest chilli in ex­is­tence. As it is, orig­i­na­tor Neal Price is the only man on record hav­ing ac­tu­ally tried it. “Af­ter its ini­tial fruity flavour, the ex­treme heat lasts for about half an hour,” is his ver­dict. Which may be some­thing of an un­der­state­ment, given that ex­perts agree swal­low­ing one whole would put you at risk of death from ana­phy­lac­tic shock.

04 Bhut jolokia (ghost pep­per)

Cul­ti­vated in the In­dian states of As­sam, Na­ga­land and Ma­nipur, this va­ri­ety peaks at around 1 mil­lion units on the Scov­ille scale. Tra­di­tion has it that the head­hunters of the fe­ro­cious Naga tribes­peo­ple would cook the skulls of their vic­tims with the chill­ies to melt away the flesh. And its vi­o­lent con­no­ta­tions con­tinue to this day, as the In­dian govern­ment has har­nessed the chilli’s in­ca­pac­i­tat­ing pow­ers to cre­ate mil­i­tary­grade stun grenades. Great in vin­daloos, though.

05 Moruga scor­pion

So-named be­cause of its vi­cious sting, the moruga is an­other species to have been hailed the world’s hottest, this time by the New Mex­ico State Uni­ver­sity’s Chile Pep­per In­sti­tute back in 2012. Na­tive to Trinidad and Tobago, where its oil is mixed into marine paint to pre­vent bar­na­cles at­tach­ing to the bot­toms of boats, this golf ball-sized va­ri­ety is cer­tainly the hottest nat­u­rally oc­cur­ring chilli in the world – in other words, not a man­made Franken­stein’s mon­ster of other strains.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.