The world’s spici­est tor­tilla chip

Popular Science - - CONTENTS -

TEXAS TOR­TILLA-CHIP PUR­VEYOR Paqui has a decade-long rep­u­ta­tion for mak­ing snacks that singe the tongues of even die-hard pep­per­heads. The dev­il­ish coat­ing on the Carolina Reaper Mad­ness tor­tilla chip com­bines the dust of three dif­fer­ent chilies to make the world’s hottest chip. Chipo­tle

im­parts a rel­a­tively pleas­ant smoky fla­vor but has only enough cap­saicin—the com­pound that trig­gers our mouths’ heat re­cep­tors—to reach 8,000 on the Scov­ille heat scale. That’s about as hot as a jalapeño. Ghost pep­per pow­der cranks the Scov­ille in­ten­sity to 1 mil­lion. The real pain comes from the Carolina Reaper, the cur­rent hot-pep­per champ. At roughly 2 mil­lion Scov­illes, it’s about as scorch­ing as the NYPD’s pep­per spray. That ex­plains why Paqui sells the chips one at a time. A sin­gle crunch causes enough pain to leave your tongue and tummy tin­gling for hours—even af­ter an ice cream chaser.

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