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Hot damn Pure Evil 13mil

I took up salsalady on one of the collector's tins of Pure Evil 13mil, and WOW is it some amazing stuff.
 

 

 

 
I put one drop in my lunch today (leftover stir fry and rice) and thoroughly enjoyed it. With turkey soup on the menu for dinner, I decided to up the ante to 3 drops. I plowed through it - well that's a bit of a stretch, I eat super slow, I'm always the last one done eating - but I more or less went through it with no major issues, though it was extremely hot. It hits differently that fresh pods, or cooked peppers for that matter, and it's a really strange sensation to detect spice without any of the pepper flavors normally associated with spiciness.
 
Now as I sit and type, I'm about 15 or 20 minutes into some pretty good cap cramps that are starting to fade and give way to some pretty awesome euphoria... the only thing I have to compare is the red brain strain from Wicked Mike early this spring. The fresh pepper seemed more violent (then again, it was a brain strain) and the cap cramps aren't as bad - but the euphoria is as good or better without the pain.
 
Anne told me that JayT is the only one to do the 10 drop ramen challenge in less than 10 minutes (using only 9.6 mil PE LOL)... I'll try to get there with the 13 mil, but I eat so slow just finishing it would be a victory.
 
Anne - thank you! This stuff is AWESOME.
 
Great review and comments, Austin! Thanks!







Although......when I posted that about JayT....I forgot about the California Hot Sauce Expo challenge where the winner did finish the 9.6 in a cup-o-noodles in less than 10 minutes. But I think its harder to do the ramen challenge on your own without all the crowd hype.

Either way, anyone willing to even attempt it has major chops.

Have fun and Be Careful! :D
PS... Hope you are still having fun----
 
salsalady said:
Great review and comments, Austin! Thanks!







Although......when I posted that about JayT....I forgot about the California Hot Sauce Expo challenge where the winner did finish the 9.6 in a cup-o-noodles in less than 10 minutes. But I think its harder to do the ramen challenge on your own without all the crowd hype.

Either way, anyone willing to even attempt it has major chops.

Have fun and Be Careful! :D
PS... Hope you are still having fun----
Alive and kicking! And yes, I can definitely see how a crowd cheering you on would help kick up the urgency and increase the likelihood of successful completion :)
 
Oh Yea, since pre-school.....probably called....PEER PRESSURE?  :lol: 
 
YouTube has banked on it, it seems to work> :shrug: 
 
 
 
 
 
Oh Yea!  I forgot---
 
" DO IT!DOIT!DOIT!DOIT!DOIT! "   
 
Does that help? 
 
:cool:  :lol:
 
So I have a question.  I am relatively new to the super hot club.  And I was reading an article about high SHU sauces and the claim of "Not extract".  How can you get 3m+ shu without extract?  The hottest recorded peppers are like 2.2-2.4m SHU.  So to get higher than that wouldnt it have to be extract?
 
Hi Loki~  :welcome: to THP!
 
There are different capsaicinoid products that sauce makers can use.  The most readily available ....and longest running...are capsaicin "extracts", also called oleoresin.  These are thicky substances, look like motor oil and taste about the same....they have been around for decades.  LOTS of sauces, including the early sauces like Dave's Insanity, Mad Dog's, Blairs, and tons of other sauce makers use the extracts to bump up the heat.  It goes by many names.  They call the capsaicinoid product by a different name (not extract), usually "oleoresin", so they don't have to put the word "extract" on the label.  The wording on the data sheets from the manufacturer calls it "oleoresin", "extracts" is more of a layman's term.  
 
Over the last 20 years, the awareness of what is out there for superhot chiles, chile products and the actual flavor of superhot sauces has exploded.  People now know that something can be superhot AND taste good!  Prior to about 2000, there were limited superhot sauces available and they were all extract based.  Now, sauce makers are using superhots in their sauces on a regular basis, and the chilehead community has come to realize that extracts don't taste good.    
 
In the last decade or so, other capsaicin products have become available, including a water based capsaicin solution coming in around 1.5mil.
 
In order for a sauce to claim to be 2mil or higher, it has to have other capsaicin-boosting things in it.  You just have to read the label.  Pure Evil (which this post is a review of) is one of those things.  
 
Hope you are enjoying your adventures in the realm of superhots, and chiles in general.  Hope this helps.
 
Have Fun!
salsalady 
 
 
 
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