Food This Pepper Is So Hot It Could Literally Kill You

19:11  18 may  2017
19:11  18 may  2017 Source:   Eater

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He’ll get a chance to show off the Dragon’s Breath Chilli at the Chelsea Flower Show in London next week. • St Asaph man develops weapons-grade chilli so hot it could KILL you [Daily Post] • 'Dragon's Breath' Chili Is The New World's Hottest Pepper [FoodBeast].

The ghost pepper is so hot that anyone who dares to eat it could , they say, end Eating an entire ghost pepper can cause profuse sweating, vomiting, stomach World's hottest chip will literally kill you . OK not literally . - NY Daily


A Welsh horticulturist by the name of Mike Smith has bred a variety of pepper that is so hot it could cause a life-threatening anaphylactic shock if consumed. This new pepper, dubbed the Dragon Breath Chilli, measures 2.48m on the Scoville scale. That means that it’s considerably hotter than the previous all-time record holder, the Carolina Reaper, which measures near 2.2m heat units. (Your average jalapeño pepper, by comparison, measures between 2,500 and 10,000 on the Scoville scale). Here’s the Dragon’s Breath Chilli on the vine:

Smith tells the Daily Post: “It’s not been tried orally. I’ve tried it on the tip of my tongue and it just burned and burned. I spat it out in about 10 seconds.” He’s sent all the pertinent information to the Guinness Book of World Records, but Smith has not yet received confirmation that this is, in fact, the official hottest pepper in the world.

The flower shop owner, who created the pepper in partnership with Nottingham Trent University, actually believes that the Dragon’s Breath Chilli could be a valuable asset to the medical community. “This was developed because a lot of people are allergic to anaesthetic, and this can be applied to the skin because it is so strong it numbs it,” Smith explains. He’ll get a chance to show off the Dragon’s Breath Chilli at the Chelsea Flower Show in London next week.


The Hottest Part of a Chile Pepper Might Not Be What You Think .
I wish I could go back in time and tell myself to stop stressing over every seed in the pile of minced jalapeño: Because, no matter what you've been told at cocktail parties and by television hosts, it's the white membrane (also referred to as the pith, the ribs, or the placental tissue) that is the real source of a pepper's heat.This means that no matter how diligent you are about fishing out the seeds, if you've left in the white ribs, you're going to get a whole lot of heat. (For those of you who have grown up with the Great Seed Conspiracy like I did, hearing that might feel like learning that the Berenstain Bears did not spell their last name Berenstein.

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