Some Of The Worlds Hottest Spices

[danimalia]

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!

That Calabrian paste really does look wonderful. I like spicy foods, but generally punk out when the heat goes from regular hot to extreme. I have a pretty normal selection of hot sauces for a Californian, I think. Tapatio, El Yucateco, and some Tabasco. I don't have any right now, but I fell in love with this carrot/habanero-based, Belizean sauce called Marie Sharp's while traveling in Guatemala years ago. It's excellent.

 

[Lawyer66]

I have seeds for the Bhut Jolokia and the Carolina Reaper. But I am wary of growing and handling them due to their extreme heat. The reaper alone is so hot, I thought it was simply a novelty item. But some people really love this stuff.

 

[danimalia]

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.

Valentina is good! When you use it on tuna, are you talking about canned tuna, or fresh fish? On my diet, I eat a lot of canned tuna, so I would be curious to hear how you do it, as I get tired of Mayo-Mustard-Sweet Pickle-Onion tuna salad.

 

[ChuckMijo]

I’m Mexican and love hot and spicy. However a few years ago I choked on a Serrano pepper. It caused a my vocal cords to collapse over my throat. I couldn’t breathe for a few seconds. There is a medical term for this. Now I can not eat anything remotely hot or spicy. I have tried and even red chili’s will make my throat spasm. It’s scary but not life threatening. I miss my hot spicy food but it’s just not worth it.

 

[ssjones]

I have a restaurant in NJ that has a couple of Mexican staffers. They would routinely test me with hot chili peppers they brought back. One time they had this bag of little tiny peppers and in Spanish,were trying to tell me they were ghost peppers. I didn't understand completely and took a bite. I should have known when my fingers burned a little handling it. I bit into the pepper and immediately knew I was in deep trouble, and spit out the piece. Too late. I tried milk, to no avail, I just had to suffer through it. That experience from one tiny nibble shot heat straight into my stomach. I almost passed out. I had to leave the store and somehow managed to drive to my hotel room. I was sick until morning, even with milk. Never again.

 

[Mr.Mike]

I'm a wussy baby when it comes to spicy stuff. Frank's red hot is hot for me.

 

[shanez]

Valentina is good! When you use it on tuna, are you talking about canned tuna, or fresh fish? On my diet, I eat a lot of canned tuna, so I would be curious to hear how you do it, as I get tired of Mayo-Mustard-Sweet Pickle-Onion tuna salad.

Ah the beauty of tuna and Valentina!

Unless I'm specifically getting high quality tuna that can be served as sashimi, or at least seared sashimi, all of the tuna I eat is of the pouch variety:

The pouches taste much better than the cans but be sure to check the country of origin on the pouches. I was regularly getting pouches that said Ecuador which were really good. Then I started getting some that said Senegal which tasted overcooked and a lot like the cans. No sense in paying more (the pouches are $1 each) if it tastes the same.

The nice thing about tuna is changing up the recipe. Sweet relish vs dill relish, add eggs vs no eggs, etc.

My current favorite is how my wife's preparation. (She's from Mexico.) She gets mayo from the Latin section at the grocery store and it has a touch of lime in it:

Then it's a simple mix of tuna, mayo, cilantro, and onions but the real magic is the mix is spread on tostadas! Drip your desired amount of Valentina sauce and enjoy! You should have something that looks like this (ignore the Tapatio bottle, only pic I could find):



BTW, if you weren't aware, Valentina has an extra hot version:

 

[cshubhra]

Since I started this thread, I have used all 3 - Very nice flavor bombs!

 

[cshubhra]

Need to be very careful with unknown peppers!

A long long time ago - I knew about but have not seen Habernaro. My wife had neither seen nor heard about it, and thinking it it be some sort of sweet pepper, she cooked a dish entirely of it. Not bad, but it was fun!

I have a restaurant in NJ that has a couple of Mexican staffers. They would routinely test me with hot chili peppers they brought back. One time they had this bag of little tiny peppers and in Spanish,were trying to tell me they were ghost peppers. I didn't understand completely and took a bite. I should have known when my fingers burned a little handling it. I bit into the pepper and immediately knew I was in deep trouble, and spit out the piece. Too late. I tried milk, to no avail, I just had to suffer through it. That experience from one tiny nibble shot heat straight into my stomach. I almost passed out. I had to leave the store and somehow managed to drive to my hotel room. I was sick until morning, even with milk. Never again.

 

[mawnansmiff]

Over here we get Encona Chilli Sauce from the West Indies. My favourite version has "Hot Pepper Mash (55%) (Peppers (89%) (Habanero Peppers, Scotch Bonnet Peppers, Bhut Jolokia Peppers). "

Very nice drizzled on beans on toast ?

Regards,

Jay ?.

 

[greeneyes]

Perhaps because it's been an exceptionally .... tedious year, with somewhat limited social contact, but I've been eating more pepper sauce and spicy food than usual.

I've been enjoying this Períque pepper sauce considerably, especially the milder one which has remarkable depth of flavor.

The obvious reference to perique in the name is interesting as these two bottles of sauce were a surprise gift which arrived in a box of old Percy Martin farms perique jars, the famed "Jewel of St. James" perique. I haven't quite been able to get the information out of him via email, but the pepper sauce and the perique are both from a gentleman named Matt Nichols, who had some relation to Jansen's pipe shop in New Orleans, and Mr. Nichols was one of the individuals that helped "rescue" perique tobacco apparently.

Perique Tobacco | LSU Libraries

The LSU Libraries supports the academic mission of the university by fostering teaching, learning, and research. Through its commitment to excellence in collections, services, and spaces, the Libraries serves as an indispensable intellectual resource for the state of Louisiana, and indeed to...

www.lib.lsu.edu

Tobacco Lovers Discover Mystique of Perique (Published 2013)

Perique gets its distinctive flavor from barrel fermentation, a technique Louisiana settlers are thought to have picked up in the 18th or 19th century from the local Choctaws.

www.nytimes.com

Louisiana tobacco farmers make last stand

For the better part of a century, Percy Martin has tended the fertile land handed down by his great-grandfather, producing one of the richest tobaccos the world has ever known. But at 84, the weigh…

www.chicagotribune.com

 

[Kilgore Trout]

Meh, what a bunch of pansies. Wait until you try my resiniferatoxin chili.

 

[cosmicfolklore]

I’m a heat lightweight, but I love cooking with the more flavorful peppers. I grow Anaheim, serrano, pablanos (and dry most into anchos), jalapenos, bells, marconis, and I have bred a banana pepper into a variety that we all love that smells like grapefruit with a hint of pepper bite, citrusy sweet peppers. The serranos are the hottest I grow, but processed right and dried and crumbled adds all the heat I can handle.
my anchos are the base for all of my venison stews and chilis. Of course, I add just about all of the peppers I grow to my chili.

 

[acidpox]

I love hot peppers. I grow a new variety each year then come winter I dig them up and put them in smaller containers then overwinter them inside. It's called bonchi. It's like bonzai trees but with pepper plants. So far I have a scorpion, lemon drop, and a 7 pot pepper. Not sure what I will do next year.

 

[Old School 3319]

In my younger days I loved hot stuff but a few years ago I got a viral infection in my stomach and spent 4 days in the hospital. After that I cannot handle the hot stuff. I do enjoy Franks and Louisiana but thats about as hot as I can tolerate