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I was once surprised by a burger in Vegas that had a sauce made from Ghost Peppers[1], also known as Bhut Jolokia, which is about twice as potent as habanero, b
by bmelton 13y ago
I was once surprised by a burger in Vegas that had a sauce made from Ghost Peppers[1], also known as Bhut Jolokia, which is about twice as potent as habanero, but feels far more painful.
On the scoville scale, the ghost pepper sits very near the top, with a rating of ~1 million scoville units, which sits comfortably above the average consumer-grade pepper spray. Eating it ... tastes like pepper spray.
That said, since then, I've decided to build up a tolerance to it. I've always enjoyed spicy foods, and the spicier the better, but the ghost pepper has proven to be a tough nut to crack, as I've yet to get past using it in fairly small amounts in flake form.
[1] http://en.wikipedia.org/wiki/Ghost_chili http://en.wikipedia.org/wiki/Ghost_chili
- darkspaten 13y agoGood luck building up tolerance; I found it to be a lot easier than I thought it might be. I was given a few Ghost Pepper seeds in the Spring and prior to the last Fall harvest I worked up to a tolerance of about two tablespoons of chopped peppers. However, like any tolerance, once you do this 'lesser' peppers such as habanero cease to have much impact.