Recently, the United States, a study at the University of New Mexico, found that the size of a golf ball, "Trinidad Moruga scorpion" chili pepper average spiciness of more than 1.2 million units, and some fruits even reached 2 million units. That's higher than the old record of 1 million for the Indian ghost pepper, making it the world's spiciest pepper.
The study took self-grown chili peppers as its target, including "Trinidad Moruga Scorpion" and Indian "devil pepper" and other varieties. The researchers randomly selected a few fruits of each variety, dried them and ground them into a powder to extract capsaicin for testing.
Paul Bosland, a chili pepper expert at New Mexico State University's Chili Pepper Institute, said the special feature of the chili pepper is that when you bite into the mouth, you may not feel a special sensation, but the spicy flavor will gradually build up in the mouth.
While the researchers themselves were afraid to eat the whole "Trinidad Moruga Scorpion" chile, some Internet users posted videos of themselves eating the chile on social networking sites. In the video, their faces turn red, they sweat and their eyes water, making viewers feel the spicy sensation spreading across their tongues and throats.
The latest ranking of the world's hottest chili peppers, the second is the Indian devil chili
Indian devil chili pepper is abundant in the mountains of northeastern India, because of the strange hot, the local people called "devil chili pepper". 2012 February, Indian devil chili pepper by the Guinness Book of Records as the world's hottest chili. Chili. The "devil chili" became famous overnight, and soon became popular in the world. It is a common delicacy on the tables of local residents. Locals believe that the world's hottest chili pepper extremely strong spicy flavor is enough to scare the devil away, so it is called "devil chili"
It is reported that even a small bite of "devil chili", can be too hot for people to endure. Eating a small slice of raw "devil chili" can make people cry. A whole "devil's chili pepper" is simply a great destruction of the sensory organs. Some say it feels like drinking a cocktail of battery solution and glass shards. "Devil's chili" grows in the mountains of Assam in northeastern India. "The devil's chili is famous for its spiciness. The world's hottest chili pepper has a spiciness level of more than 1 million "Scoville" and is recognized by Guinness as the world's hottest chili pepper. "Scoville" is a unit of spiciness for chili peppers, and the Mexican red chili pepper, widely considered the hottest, is only 10,000 "scovilles".
The world's hottest chili peppers ranked third is the British Ghanaian pepper
British Dorset County, a red pepper is said to be "hot off the head", by the U.S. Spice Trade Association recognized as "the world's hottest red chili peppers".
The Daily Telegraph reported on April 1, 2010, that the Dorset County red pepper, called "naga," is so hot that the growers of naga peppers are forced to wear gloves when peeling the peppers for planting and must be in a windward position so that their eyes don't get stung. Joanie Michaud, who grows the red peppers with her husband, Michael Michaud, in West Bexington, said, "Naga peppers are not something I would eat, but some people would definitely like them." HEAT TEST: Naga is intimidating A lab run by the American Spice Trade Association found that the Naga red pepper is nearly 60 percent hotter than the world's hottest chili pepper, which is listed in the Guinness Book of World Records, at 876,000 BTUs (Scoville Heat Units). The former world record holder, Mexico's "Chavina Abanero" had 577,000 BTUs.
The results were so surprising that the naga pepper was sent to the New York-based lab again, and the second time the results were as high as 970,000 BTUs. The naga chili, which is sold with a health warning, is said to be bred from a variety of chili peppers from Bangladesh.
Tasting method: only touch, not eat The Michauds collected seeds and started growing the red chili after discovering it, but then customers told them that a curry with just half of this small red chili was already too spicy to eat, and it was only then that they realized just how hot it was. We got the naga from a store in Bournemouth," says Jongi. Bangladeshis adore it." Akhtar Milkha, who works in an Indian-Bangladeshi restaurant in Bournemouth, says: "Most people don't use naga chili peppers for cooking; they just put them next to them when they eat and touch them lightly with their food. If you don't know what you're doing, naga chilies will blow your head off.