Category Archives: Hot Peppers

“Hot” New Habanero Varietal Is Heatless

shishito-pepper

The shishito — another mild pepper varietal popularized by Noah Robbins.

Just as you’ve never heard anyone say they drink sweet tea just for the sugar, it’s highly unlikely you’ve every heard someone say they eat Habanero peppers just for their wonderful taste. That’s about to change.

A guy who clearly got bit by a ‘crazy-as-a-fox’ bug has found a way to consistently breed the heat out of the Habanero, leaving a “tangy, sweet, melon-like flavor,” Ark Foods CEO Noah Robbins told Munchies.vice. Robbins’ company, which has farms in New York, North Carolina and Florida, specializes in what he calls “interesting” vegetables, such as that mild, tasty Habanero and the shishito pepper, a sweet Asian variety.

Robbins first encountered the heat-free Habanero at a farmers’ market in New York City. The seller didn’t have many available, but Noah was so impressed with the different eating sensation – “you keep expecting heat, but it doesn’t come,” he told Munchies – so he picked up a few to generate enough seeds for some experimenting. It took about three years to come up with the one he now marketing, in a limited way across the country.

He notes on his company’s website that “the newest (and cutest) member” of the Ark Foods family is the cucamelon.

They’re strikingly similar looking to tiny watermelons, with the tangy, fresh taste of a cucumber. Delicious, refreshing, and tart,” the web site says.

Never let it be said that there’s nothing new under the sun!

 

Advertisements

Hot Pepper Causes 2.5cm Rip In Man’s Esophagus

hot-peppers
Louisiana pepper breeder/grower Tony Primeaux handles some hot ones. (Photo: Lee Celano/The Daily Advertiser via AP)

A 47-year-old man recently attempted a rather silly, super-spicy feat – eating a hamburger covered with a ghost pepper puree. The ghost pepper measures a scary 1 million units on the Scoville heat unit (SHU) scale, a per-mass measure of capsaicin, the chemical compound that makes some peppers spicy-hot.

By way of comparison, a bell pepper measures 0 on that scale. A jalapeno comes in at between 3,500-10,000 units; a Serrano and a Peperoncino score in the range of 10,000-30,000 units, and both Cayenne and Tabasco peppers range from 30,000-50,000 units – about as high as most people care to experience.

(Police pepper spray, by the way, comes it at around 5 million SHU.)

(I thought my mouth was on fire once when I took a bite out of an Habanero, AKA Scotch Bonnet chili – 100,000 -350,000 heat units – I’d found on sale at a London street market. I’d been told, simply, “It’s a hot pepper.” I said, “Oh, I love hot peppers.” This one was not to love!

(As quickly as I could, I went into a pub and ordered a pint of beer, as beer is rumored to cut the effect of heat in food, or peppers. Alternatively, the beer may just make you forget about the pepper’s burning sensation!)

An article in The Washington Post said that peppers that pass the 1 million SHU mark are called superhot. “As a rule they are reddish and puckered, as though one of Satan’s internal organs had prolapsed. To daredevil eaters of a certain stripe, the superhot peppers exist only to challenge.

“When consumed, ghost peppers and other superhots provoke extreme reactions,” The Post article said.

“Your body thinks it’s going to die,” as Louisiana pepper grower Ronald (Tony) Primeaux told the AP in October. “You’re not going to die.”

The Washington Post’s Tim Carman described eating a pea-sized chunk of the pepper, sans seeds, in 2012. “It was as if my head had become a wood-burning oven, lighting up my tongue and the interior of my skull,” he wrote. “Milk provided little relief, until the burn began to subside on its own about 10 minutes later.”

Primeaux, who hopes to claim the world’s hottest pepper title through cultivating his Louisiana Creeper variety, said, “When you put one of these in your mouth, it’s a whole ‘nother ballgame,” in his interview with the AP. “A bear is chasing you. You’ve just been in a car wreck. You just got caught speeding, and a cop is giving you a ticket.”

pepper-grower-with-plants

Pepper breeder/grower Tony Primeaux with some of his plants. (Photo: Lee Celano/The Daily Advertiser via AP)

That truly seemed to be the sensation experienced by the unnamed 47-year-old reported on in The Journal of Emergency Medicine. For him, “ingesting the pepper burger was less a bear chase and closer to an attack,” The Post article said.

As physicians at the University of California at San Francisco reported in the case study reported on in The Journal of Emergency Medicine article, he consumed the burger and attempted to quench the heat in his mouth with six glasses of water. When that failed the man began to vomit, which gave way to abdominal pain. He dialed emergency help.

At the emergency department, he received Maalox and painkillers. After his condition worsened, doctors moved him to the operating room, where they discovered a “2.5-cm tear in the distal esophagus,” about one inch, as the case report authors noted. The force of the vomiting and retching led to a rare diagnosis of Boerhaave’s syndrome; these spontaneous tears in the esophagus can be fatal if they are not diagnosed and treated.

“The rupture was as a result of the forceful vomiting and retching,” said UC San Francisco clinical fellow and study author Ann Arens, in an email to The Washington Post, “as a result of eating the hamburger with the ghost pepper puree.”

In this case, surgeons were able to repair the man’s throat. “He remained intubated until hospital day 14, began tolerating liquids on hospital day 17,” they wrote, “and was discharged home with a gastric tube in place on hospital day 23.”

The researchers concluded the case study with a warning.

“Food challenges have become common among social media, including the infamous cinnamon challenge,” they wrote, referencing the spice fad that was popular in early 2012. (When eating a heaping spoonful of cinnamon went wrong, it led to emergency calls and at least one collapsed lung.)

“When people ask me whether it is safe to try the ‘spicy food challenges’ I generally take a Nancy Reagan stance,” said Arens, “and say ‘Just Say No.’ But if you really just can’t help yourself, I would recommend just starting with a taste.”