What happens when you indulge in the fiery world of spicy peppers?

Devouring these hot peppers may feel like a test of endurance, but the experiences they offer are truly unforgettable.

I cultivate super-spicy peppers for personal use and sale, and I’m here to share insights about the types of peppers, what unfolds when you consume these super-hot varieties, and how to embark on this spicy adventure safely.

Varieties of Spicy Peppers

In the realm of spicy peppers, all roads lead to the Capsicum genus, commonly known as “chili.” This genus encompasses not only the heat-packed chili peppers but also mild bell peppers and the zesty “bird’s eye chili.”

The heat in a pepper is dictated by capsaicin, a compound that ignites the spiciness. When capsaicin meets your skin or mucous membranes, it kindles a fiery sensation. Interestingly, this same compound is harnessed in warming ointments and pepper sprays for its intense effect.

To measure the spiciness of peppers, we turn to the Scoville scale, which quantifies it in Scoville Heat Units (SHU). The Scoville Heat Units of bell peppers are a tame 0, while jalapeños offer a mild kick, reaching up to 10,000 SHU. Tabasco peppers, on the other hand, turn up the heat to 50,000 SHU.

Among these, the Carolina Reaper reigns as one of the world’s spiciest peppers, boasting a blazing 1,500,000 SHU, a whopping 150 times hotter than jalapeños. For those unaccustomed to spice, this is an extreme level of heat.

Enthusiasts of all things chili engage in an unofficial “arms race,” where scientists, agribusiness owners, and aficionados relentlessly strive to breed even spicier variations, leading to a continual parade of new pepper breeds.

Beyond their scorching spiciness, each pepper variety comes with its unique flavor, color, fruit shape, and plant size. Let me delve deeper into some of the peppers I cultivated this year.

• Jalapeño is perhaps the most familiar member of the hot pepper family. You’ve probably encountered green pickled jalapeños, which are the unripe fruits. Mine, however, are red because they’ve ripened. Just a word of caution – pickled, they won’t maintain their crispness. These pack a punch of around 10,000 SHU.
• Bhut Jolokia White is a pepper sporting cream-white pods with a subtle yellowish hue. It exudes a fruity fragrance and delivers a spicy kick of approximately 700,000 SHU.
• Naga Jolokia is a pepper with a scent reminiscent of mangoes, nearly indistinguishable from the fruit itself. The pods are red-orange and elongated, offering a fiery experience of about 1,000,000 SHU.
• Dragon’s Breath Original is another highly aromatic pepper. When you slice it open, an incredibly robust and enduring floral scent fills the air, unmistakable in its presence. The pods are irregularly shaped and bumpy, unleashing a scorching heat of approximately 2,480,000 SHU.
• Carolina Reaper Chocolate is a variation of the world-record holder, the Carolina Reaper. It’s dubbed “chocolate” due to the dark hue of its fruits, and its spiciness hovers around 2,200,000 SHU.

Why People Love Eating Extremely Spicy Peppers

For those who are passionate about fiery flavors, indulging in super-hot peppers, often referred to as “superhots,” is more of a hobby than a mere culinary choice. It’s a journey that many gradually embark upon. At first, even a mild jalapeño can send you reaching for relief due to its intense spiciness. However, as your palate adapts, jalapeños soon lose their fiery allure, and the quest for even hotter pepper varieties begins.

There’s a competitive aspect to it too. Picture this: when our first batch of peppers ripened, my friends and I gathered at a bar to stage a friendly competition. The challenge was simple – who could bravely consume a piece of pepper and endure the intense heat without reaching for a drink or any other form of relief. We laughed, we cried, and we made unforgettable memories. It’s an experience that will be etched in my memory forever, and I believe it’s worth giving superhots a try for that very reason.

The superhot culture is deeply intertwined with the art of growing peppers. These exotic peppers can cost a pretty penny, ranging from 50 to 150 rubles per gram, or even up to 1200 rubles for a single pepper. It’s not a budget-friendly pursuit. Moreover, most stores and markets tend to sell dried peppers, as they have a longer shelf life. But there’s no denying that the real excitement lies in consuming fresh, juicy peppers.

Superhot enthusiasts often take matters into their own hands and cultivate these peppers themselves, often exchanging seeds and knowledge with fellow enthusiasts. When I first ventured into pepper cultivation, I dived into research and eagerly absorbed the stories and experiences shared by others. It’s a journey filled with elements of friendly rivalry as we all strive to grow the most successful crops.

Tips for Navigating the Fiery World of Super-Hot Peppers

Superhots, like their more common spicy counterparts, deliver an intense mouth-burning sensation. However, they also boast complex flavors and aromas that extend beyond their spiciness. To truly appreciate these nuances, you must focus before you start tasting. There’s typically a brief window before the spiciness kicks in, during which you must discern and remember the flavors.

Due to their extreme heat, you might experience hiccups, cold sweats, or even shed a tear or two. This can persist for 5-10 minutes after consuming a small piece of pepper. If you’re particularly adventurous and consume a substantial amount, the fiery sensation can linger for hours.

Be cautious, though, as contact with the pepper can lead to skin irritation in the affected areas. Rub your eyes with hands that have touched the pepper, and you’ll quickly understand why you should avoid it.

To minimize these uncomfortable sensations, here are some helpful guidelines:

1. Start with small pieces, about the size of a grain of rice. Typically, the flesh is where the flavor shines, as the seeds aren’t as appealing. If you can handle the heat, you can gradually increase the portion.
2. It’s best to sample superhots on a partially full stomach, either after a meal or alongside it.
3. Avoid touching your eyes with hands that have come into contact with the pepper.
4. Ensure that everything that has been in contact with the pepper, such as your hands, utensils, and knife, is thoroughly cleaned.

If the fiery sensation in your mouth becomes too overwhelming, consider sipping whole milk, indulging in ice cream, or enjoying some sour cream. Milk’s proteins, particularly casein, effectively neutralize the capsaicin found in superhots. Water won’t provide relief, as it doesn’t wash away the burning sensation. Some recommend countering the heat with something sweet or sour, but I personally haven’t tried these methods. In my experience, milk and ice cream are the go-to choices.

In case pepper juice comes into contact with your skin, wash it off with soap and apply vegetable oil or cream to the affected area. If, by any chance, pepper juice gets in your eyes, first ensure your hands are thoroughly clean and then rinse your eyes with warm water. The capsaicin in superhots generally doesn’t harm eye tissues, and the burning sensation should gradually subside on its own. If the discomfort persists after an hour, consulting a doctor is advisable.

Unpleasant sensations may also make an unwelcome return the next day during a visit to the restroom. There’s a lighthearted saying that goes, “Good pepper burns twice.” In my experience, it might just be three or even four times. It’s not the most pleasant experience, but rest assured, it’s not dangerous either.

Who Should Be Cautious When Eating Very Spicy Peppers

For the most part, indulging in spicy cuisine is generally safe for your health, and the idea that it causes stomach problems like gastritis and ulcers is not backed by scientific research.

Nevertheless, individuals with specific digestive conditions should exercise some prudence when it comes to spicy foods. Research has shown that consuming hot and fiery dishes can sometimes trigger symptoms of digestive disorders, resulting in discomfort such as abdominal pain, bloating, nausea, and vomiting. These conditions encompass:

1. Inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease. Studies indicate that approximately 68% of people with these conditions experience an exacerbation of symptoms after consuming spicy foods.
2. Gallbladder diseases. Patients with gallstones often report discomfort in the upper right part of the abdomen following the consumption of spicy fare.
3. Gastroesophageal reflux disease. It is known that spicy food can occasionally provoke heartburn, although the exact mechanism is not fully understood.
4. Irritable bowel syndrome. Research suggests that individuals with irritable bowel syndrome tend to have more pain receptors that are sensitive to spicy foods compared to those without the condition. Consequently, spicy foods can lead to discomfort and other symptoms in this group.
5. Anal fissures. A study involving 50 individuals with confirmed anal fissures revealed that taking chili pepper capsules intensifies the sensation of burning and pain in these cases.

Whether or not you’ve been diagnosed with one of these conditions, your approach to consuming spicy foods should be guided by your own experiences. If spicy food doesn’t cause you any discomfort, there’s no need to limit your intake. However, if you do experience discomfort, it’s advisable to moderate your consumption of spicy foods.

In conclusion,

Eating very spicy peppers can be an adventurous pastime and a fun way to challenge your friends. To savor the experience without causing harm, start with small amounts of pepper and adjust your intake based on how it feels for you. If the heat becomes too much to handle, you can soothe the burning sensation with items like whole milk, ice cream, or sour cream.