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$25k per kilo, most expensive pepper in the world


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#21 charlesquik

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Posted 27 September 2016 - 07:43 PM

Capsaicin is cumulative  but not Capsaicin concentration of a dish with the same peppers.



#22 The Hot Pepper

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Posted 27 September 2016 - 07:45 PM

Capsaicin is cumulative  but not Capsaicin concentration of a dish with the same peppers.

 

That makes no sense whatsoever. What you are saying is, the "curry" has a brain and says "hey you are not a jalapeno and a habanero, you are two jalapenos, so you are only hot as one." :shocked:

 

Haha okay cool.



#23 charlesquik

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Posted 27 September 2016 - 07:50 PM

 

That makes no sense whatsoever. What you are saying is, the "curry" has a brain and says "hey you are not a jalapeno and a habanero, you are two jalapenos, so you are only hot as one." :shocked:

 

Haha okay cool.

stay polite. What im saying you can cumulate the capsaicin content of peppers but as you add more peppers you add more mass and material to the equation so the concentration will stay the same.

 

You have two red savina with 500 000 shu. Combined they are 1m shu but you doubled the amount of mass so they stay 500 000 shu in concentration.

 

I dont know how they make pepper spray but they must isolate the capsaicin and just keep it so the concentration raise to 2-5m shu.



#24 The Hot Pepper

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Posted 27 September 2016 - 07:52 PM

stay polite.


You said I was trolling. So who was not polite?

#25 charlesquik

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Posted 27 September 2016 - 07:54 PM

You said I was trolling. So who was not polite?

Well i really though you were trolling lol so that dosent really count as something unpolite because that was not my intention. We never know with you haha



#26 The Hot Pepper

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Posted 27 September 2016 - 07:58 PM

Dammit!!!!

haha!

You got me there. No not trolling. Yes you add mass but you also add more cap it doesn't totally negate it like you are saying, and what you are saying about different peppers, no, the chili doesn't know that, it knows cap and pepper flesh.
 
The pot of chili is hotter with 10 morugas than one, yes there is a little more chili because of that flesh but not much more. If you measured the percentage of cap based on volume it would indeed be hotter even if you figured in that slight volume change.
 
We need a scientist up in heaya!
 
Not trying to troll at all. It's confusing to me too. :)

#27 hogleg

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Posted 27 September 2016 - 08:02 PM

Seriously?!? No one wants to buy this key? whatev, the cartel is gonna cut off my leg and use it for chum anyway :rolleyes:  

 

trolling-fishing.jpg



#28 The Hot Pepper

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Posted 27 September 2016 - 08:03 PM

The article makes it out to be more expensive than saffron.



#29 BurnTtongue

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Posted 27 September 2016 - 08:12 PM

Yeah I find it extremely hard to believe. Maybe some hoity toity restaurant once paid a large amount for a few peppers and they are basing the price off this one time transaction. Or like many people said, its just bullshit


It was suppose to be BurntTongue but alas typos be dammed 


#30 The Hot Pepper

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Posted 27 September 2016 - 08:15 PM

Maybe I need to rethink getting the pods I won! :lol:

 

http://thehotpepper....ersary-contest/



#31 BurnTtongue

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Posted 27 September 2016 - 08:18 PM

And share it with the New York locals right? right?  :P


It was suppose to be BurntTongue but alas typos be dammed 


#32 Chewi

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Posted 28 September 2016 - 08:48 AM


BUT have the best taste as far as Chinense goes.

 

One of my Favorites,

 

Great Pepper!

 

Smoke

 

No kidding really good flavor? I might hit you with an SASE if you recommend them this highly if that is ok. Some reason I seem to have good luck with smallish berry type peppers.



#33 JDFan

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Posted 28 September 2016 - 09:55 AM

 

That makes no sense whatsoever. What you are saying is, the "curry" has a brain and says "hey you are not a jalapeno and a habanero, you are two jalapenos, so you are only hot as one." :shocked:

 

Haha okay cool.

 

Actually it makes perfect sense -- What he is saying is that as long as you are adding whole peppers you will not get above the total shu for a single pepper -- ie. say you have 50 grams of pepper at 50,000 SHU if you add another 100 grams you now have 150 grams of pepper at 50,000 SHU not 150 grams at 150,000 SHU !! and no matter how many grams of pepper you add to a curry - it will always be slightly lower than 50,000 SHU in the pot since at most you will wind up with curry that is completely peppers at 50,000 SHU and no curry, but can not get more concentrated than full peppers ( ie. the grams of pepper per pot will increase so the heat gets closer to 50,000 but can never get above the amount of heat of all pepper which would be 50,000 SHU !!


Edited by JDFan, 28 September 2016 - 09:57 AM.


#34 Scoville DeVille

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Posted 28 September 2016 - 10:07 AM

So why don't people eat 3 or 4 or 25 Habaneros at one time instead of the usual 1 on MeTube?

 

Because you would be consuming 3X or 4X or 25X the capsaicin.

 

Try it and tell us that no matter how many Habaneros you eat at a time, it's only ever as hot as if you just eat 1.

 

 

Like boss said, if you add 1 Habanero to a gallon of Chili, it won't be that hot. Now add 50 Habaneros to the same gallon of Chili. Are you telling me the Chili won't be hotter?  :crazy:

The volume of pepper flesh doesn't have anything to do with it, The flesh and placenta are just carriers for the cap and mostly water. What if we change the conversation to dried Habaneros?


Edited by Scoville DeVille, 28 September 2016 - 10:09 AM.


#35 hogleg

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Posted 28 September 2016 - 10:22 AM

I think SHU is a BS dated measurement that originally was subjective. When are we gonna start measuring peppers by their actual percentage of capsaicins?



#36 The Hot Pepper

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Posted 28 September 2016 - 10:25 AM

Or better, miligrams. Then, you have a pot of chili, you add 10 peppers, you KNOW it has that pepper's average mg x10 in the pot. You can easily say "this chili has xxx mg of cap!"



#37 BurnTtongue

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Posted 28 September 2016 - 10:26 AM

Oh dear I think there's a misunderstanding. It's arguing 2 different things. The total amount of cap in the ramen is different than the orginal concentration of the individual pepper.

When he said it was 2 million Scoville, it ment the total amount in the dish and not the individual pepper.

It was suppose to be BurntTongue but alas typos be dammed 


#38 The Hot Pepper

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Posted 28 September 2016 - 10:27 AM

Exactly. ;)

 

And it meant SHU of peppers in the dish not the rating of the dish, due to other mass.

 

That's the whole point. :)



#39 JDFan

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Posted 28 September 2016 - 10:46 AM


Like boss said, if you add 1 Habanero to a gallon of Chili, it won't be that hot. Now add 50 Habaneros to the same gallon of Chili. Are you telling me the Chili won't be hotter?  :crazy:

 

 

Yes the Chile will be hotter - But the Chili will never be hotter than the single hottest pepper you are adding to the pot on it's own !! (even if the Chile became 100% pepper it can't suddenly multiply in heat because there are 10 or 100 peppers because there is also 10 or 100 times the mass of pepper so 1 gram of 50,000 SHU pepper is still the same SHU as 100 grams of the same pepper -



#40 Scoville DeVille

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Posted 28 September 2016 - 10:51 AM

 

Yes the Chile will be hotter - But the Chili will never be hotter than the single hottest pepper you are adding to the pot on it's own

 

That's a contradiction. You're adding MORE capsaicin.

 

Eat 1 jalapeño at one time. = Hot.

 

Eat 2 jalapeños at one time. = Twice as hot. (2X the capsaicin)






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