Around here, in the hills of northeastern India, it’s called the “bhut jolokia” — the “ghost chili.” Anyone who has tried it, they say, could end up an apparition.
“It is so hot you can’t even imagine,” said the farmer, Digonta Saikia, working in his fields in the midday sun, his face nearly invisible behind an enormous straw hat. “When you eat it, it’s like dying.”
Outsiders, he insisted, shouldn’t even try it. “If you eat one,” he told a visitor, “you will not be able to leave this place.”
The rest of the world, though, should prepare itself.
One for the record books
Because in this remote Indian region facing bloody insurgencies, widespread poverty and a major industry — tea farming — in deep decline, hope has come in the form of this thumb-sized chili pepper with frightening potency and a superlative rating: the spiciest chili in the world. A few months ago, Guinness World Records made it official.
If you think you’ve had a hotter chili pepper, you’re wrong.
The smallest morsels can flavor a sauce so intensely it’s barely edible. Eating a raw sliver causes watering eyes and a runny nose. An entire chili is an all-out assault on the senses, akin to swigging a cocktail of battery acid and glass shards.
Friday, October 05, 2007
...Chris Blosser (who sent me this link via Facebook...y'all ought to join the Catholic bloggers there) has been on the search for the spiciest foods....ack! My stomach burns just reading this. From MSNBC: