Hot and Spicy Food Day
"They have hot peppers in Louisiana. Little red devils with fire in their skin and hell in their seeds."
~James Street (1903–1954), “The Grains of Paradise”
If you thought the Ghost Pepper was something frightening, beware the new peppers in town. The Ghost Pepper now ranks 7th in the world of hot peppers, trailing the Carolina Reaper, the Trinidad Moruga Scorpion, the 7 pot Douglah, the 7 pot Primo, the "Butch T" Trinidad Scorpion, and the Naga Viper. The hottest pepper, the Carolina Reaper, is rated 2,200,000 on the Scoville Heat Unit scale, which measures the concentration of capsaicinoids in a pepper, making it 200 times hotter than a Jalapeno pepper! 🌶️🌶️🌶️
By designer Carol A.L. Martin, this is "a particularly hot tartan for a hot dish."
Chili con carne, sometimes more commonly known as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. The chili pepper, which gives the dish its heat, gives the dish its name.
The Scoville scale, created by American Pharmacist Wilbur Scoville in 1912, is a measurement of the pungency (capsaicin concentration) of chili peppers, such as the jalapeño, the ghost pepper, and the world's (current) hottest pepper - the Carolina Reaper.
The Carolina Reaper recently stole the top hot spot from the previous winner, The Trinidad Moruga Scorpion, and tops the list at 2,200,000 SHU (Scoville Heat Units)!
For a list of the world's hottest peppers, and an infographic showing the less fiery peppers, click the chilis.