Ingesting anything that is known to cause pain is slightly less intelligent than eating tons of hot dogs so that you vomit.
Carolina Reaper Dethroned: Pepper X is the New King of Peppers.
- Thread starter mawnansmiff
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Spicy food makes the body think it’s under attack, so the brain releases endorphins and dopamine. So at the end of the day, it’s just another way to get high. 
And it’s not bad for you either, against popular belief. Capsaicin is complete a mind trick on the body…….it’s not actually burning any part of you.Spicy food makes the body think it’s under attack, so the brain releases endorphins and dopamine. So at the end of the day, it’s just another way to get high.
The fruit isn't hurting your stomach, but your brain is reacting to the illusion as if there is a fire in your stomach and making your stomach release neutralizers (or whatever it is called) and it can cause ulcers.
I used to grow various super-hots because they’re pretty plants but they are generally useless for eating.
I had a ghost pepper I kept going for 5 years. It was a shrub that pretty much buried me in chiles every season. I have a mason jar mostly full of dried ground ghost pepper 5 years later. It’s still ridiculous hot.
I did just make another batch of mango pineapple ghost pepper hot sauce. Really good on vanilla ice cream. The ghosts have a tropical flavor that blends really well.
Habs are the practical limit IMO. Hotter than that is just for bragging rights. Hell, it’s more capsaicin than what’s in pepper spray with Reapers.
I had a ghost pepper I kept going for 5 years. It was a shrub that pretty much buried me in chiles every season. I have a mason jar mostly full of dried ground ghost pepper 5 years later. It’s still ridiculous hot.
I did just make another batch of mango pineapple ghost pepper hot sauce. Really good on vanilla ice cream. The ghosts have a tropical flavor that blends really well.
Habs are the practical limit IMO. Hotter than that is just for bragging rights. Hell, it’s more capsaicin than what’s in pepper spray with Reapers.
When I was much younger, I used to pride myself with how hot I can eat. Korean food can be on rather hot and spicy side. Then I came to America. I vividly remember having what this Mexican restaurant called "Jalapeno Special". Oh boy, that was a different kinda spicy. Then went to Thai restaurant, when they asked how spicy, I said "yes, spicy". Paid it for it next day. When I had steady job, one of coworkers had an Indian restaurant. So good Brit mate of mine and an Indian friend went there for dinner. Made same mistake. "Yes, spicy." Realized Korean food isn't that spicy. Then had Korean cup ramen called nuclear chicken or something. Couldn't feel my mouth for few hours.
No, I won't even try ghost pepper. Anything spicier? Are you kidding me?
No, I won't even try ghost pepper. Anything spicier? Are you kidding me?
I used to really enjoy hot, spicy food and grew my own scotch bonnet variety of peppers. I used them often and in a variety of dishes. Unfortunately, my internal system has changed over the years and I now have very little to no tolerance for spice or heat. To all the thrill seekers that are still left, go forth and do well!
I wonder what changed? I'm assuming it's just natural aging process (not insinuating anything, here). My dad is almost 80 and can still put heat away like he could when we was in his 30s. I grow habaneros, de arbol, serrano, jalapenos, and tabascos and he'll still order "Native Thai" at the restaurant and put it all away without a peep.
Must be that infamous Boogeyman - genetics!
May I never reach the point where I can't tolerate my homemade hot sauces!
It’s sweet and tropical. Goes good on pork and grilled chicken. A change of pace from the typical vinegary hot sauces. The heat level is easily tolerable. I usually give away most of a batch so I keep the heat down.I'm struggling to imagine how that combination might taste
Jay.