> The Paqui chip was seasoned with the Carolina Reaper pepper, the current hottest pepper in the world, and the Naga Viper pepper, which was the reigning hottes

> The Paqui chip was seasoned with the Carolina Reaper pepper, the current hottest pepper in the world, and the Naga Viper pepper, which was the reigning hottest pepper in 2011 but is now merely among the top 10. Apparently the Carolina Reaper has a capsaicin content of around 100mg/g [1] -- and each one weighs around 5 grams. 500mg capsaicin is a hell of a lot to take in a year, let alone in a sitting, and can certainly have systemic pharmacological effects via TRPV1 receptor activation. Resiniferatoxin is a more potent TRPV1 activator than capsaicin -- and, as its name implies, it is dangerously toxic. Your regular jalapeno pepper has a capsaicin content of 0.22mg/g. I don't know how much capsaicin is in the chip, but it certainly seems to have been an unsafe amount. [1]-https://mendelnet.cz/pdfs/mnt/2017/01/96.pdf https://mendelnet.cz/pdfs/mnt/2017/01/96.pdf