A pinch of ghost pepper and a drop of Carolina Reaper on my tongue... and it’s still burning after ten minutes ... Looks like these will last a very long time!
Some Of The Worlds Hottest Spices
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I like a sauce called Hellhound. It tastes like hinz 57 but is made with ghost pepper. Fantastic on brats and burgers.
Awesome! I love spicy stuff, I go through multiple bottles of hot sauce every week. I do have some "Ass Blaster" brand hot sauce that has lasted a while though, it has capsaicin extract and is maliciously spicy. That Calabrian pepper paste looks pretty tasty!
I crumble a pinch of dried Carolina Reaper into my chili.
The Calabrian pepper paste is indeed tasty. It is at a spice level we could handle !
I like spicy food, too. I always have, but I received a new understanding of “spicy” about 20 years ago. We use a fair bit of cayenne here in Louisiana, so I thought I was well-versed in the ways of capsaicin, but my wife and I met, and eventually became good friends with, a Laotian family that owned a Thai restaurant that we used to frequent at the time. The first time we ate there, I had no idea what any of the dishes were, so I asked our friend-to-be to just bring me whatever she recommended. She said “Do you like spicy?” I said “Yeah, I love spicy.” ?
She brought me a green papaya salad that must’ve been nine parts chilis, and one part papaya! ?
I got schooled! ?
Strangely enough I became addicted to it, and I would almost always order that salad and a bowl of pho. We ate there at least once a week, sometimes twice, and I elevated my spice tolerance pretty considerably. I don’t think I’m at ghost pepper levels, but I do enjoy truly spicy food now, and there isn’t a dish at an Indian or Southeast Asian restaurant that I can’t handle now. ?
She brought me a green papaya salad that must’ve been nine parts chilis, and one part papaya! ?
I got schooled! ?
Strangely enough I became addicted to it, and I would almost always order that salad and a bowl of pho. We ate there at least once a week, sometimes twice, and I elevated my spice tolerance pretty considerably. I don’t think I’m at ghost pepper levels, but I do enjoy truly spicy food now, and there isn’t a dish at an Indian or Southeast Asian restaurant that I can’t handle now. ?
Nope. Can't do hot stuff like I used to. Hottest I can take now days is Jamaican Scotch Bonnet sauce with mango and spices.
I have not tasted that , but I have had sauces that had Glost Pepper earlier. This is in a different league though compared to the sauces I had earlier. 100% dried Ghost Pepper powder and 100% pure Carolina Reaper! I had some more with dinner, and I am sweating, crying and burning at the same time.
I haven’t made any in quite a while, but sometimes I make a similar sauce and mix it with pulled pork for sandwiches when I smoke a hog. Just something different than traditional barbecue sauce for a change of pace.
When I was a kid my dad had a buddy from Trinidad that would make awesome Scotch Bonnet sauce like that with mango and stuff, very spicy, but also flavourful enough to balance it out.
I cannot handle a lot of ?. My mouth can to some extent , but my stomach cannot. But I do like to shock myself time to time.
That would taste awesome!!!
Yes. Good point. My mouth can handle it, but oftentimes it means I’m going to have heartburn all night long if I eat something like that too late in the evening. Sometimes discretion is the better part of valor.
At a certain point it’s just all heat no flavor to me. I liked a local brand of hot sauce called poblano. They used habaneros. It was awesome. Unfortunately they closed up shop this year.
Nice! That Puckerbutt is a good choice if you want hot and to taste the base pepper without too much added flavoring.
For delicious, unique, and still very hot, may I recommend Burns and McCoy (Exhorresco) and Angry Goat pepper company (Purple Hippo).
For something less hot, Secret Aardvark Habanero is popular for a reason. Everyone loves that stuff.
My favorite peppers are 7 pots and Scotch Bonnets.
I originally took up eating spicy stuff as a treatment for severe digestive issues (and it worked wonderfully), but I don't eat it as much anymore.
For delicious, unique, and still very hot, may I recommend Burns and McCoy (Exhorresco) and Angry Goat pepper company (Purple Hippo).
For something less hot, Secret Aardvark Habanero is popular for a reason. Everyone loves that stuff.
My favorite peppers are 7 pots and Scotch Bonnets.
I originally took up eating spicy stuff as a treatment for severe digestive issues (and it worked wonderfully), but I don't eat it as much anymore.
My friends and family and I have had Carolina Reaper eating contests. It’s quite an adventure hahaha. Those sauces look excellent!
I don't mess with the pure pepper stuff but it's a fantastic ingredient in a sauce.
I don't do much hot anything since my stomach surgery but I keep this stuff on hand and use a little for certain things. The only other "hot" sauces I allow myself are Valentina which is mild, has a nice vinegary tang, and is versatile (great on tuna) and also regular Tobasco but that's only for oysters.
I can't do hot stuff at all and I don't understand how anyone can. Any kind of chili is all fire and no flavor to me. I could as well just burn my mouth with a lighter to the same effects. Actually chili is worse, because it's still hot when it leaves the body. Even pizza with pickled jalapenos is too much for me.
A Laotian family owning a Thai restaurant serving Vietnamese food. Add some Cambodian in there and you’d have the entire peninsula.
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