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Peppers with longest burn time?


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#41 The Hot Pepper

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Posted 03 November 2018 - 10:43 PM

Personally, I actually like that on and off hot. Call me crazy but I want to taste some of the other ingredients.

 

I didn't say I only want to taste peppers. You guys are killing me!!!

 

I like sustained heat even if it's a slight tingle, I like the resonation. It can fade but I like a long fade, not a quick one. It adds to the whole experience.



#42 Grass Snake

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Posted 03 November 2018 - 10:44 PM

Man, this is turning into an interrogation. Leave the kid alone! Just kidding WarrantMan I'm curious too..


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#43 WarrantMan

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Posted 03 November 2018 - 10:55 PM

Oh man, it does look like I'm messing with the guy. Not my intention really. But he did put it out there very boldly. I'm a simple sort but live by an old southern axiom "don't bite off more than you can chew." 

 

I don't for a moment discount what he says, I just want him to explain it. No dishonor in this.


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#44 D3monic

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Posted 03 November 2018 - 10:56 PM

I dunno but the tip of my thumb has been burning for hours now so whichever pepper that was def has some hang time.. thank god I didn't take a piss 


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#45 SpeakPolish

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Posted 03 November 2018 - 11:34 PM

Oh man, it does look like I'm messing with the guy. Not my intention really. But he did put it out there very boldly. I'm a simple sort but live by an old southern axiom "don't bite off more than you can chew." 
 
I don't for a moment discount what he says, I just want him to explain it. No dishonor in this.

First of all there are these chemicals called capsaicinoids, they contain everything spicy in a pepper. The most famous one is Capsaicin but there is also Dihydrocapsaicin, Homocapsaicin and other weird sounding stuff. All of these are basically variations of capsaicin. The two most prevalent one in peppers are Capsaicin and Dihydrocapsaicin. They basically make about 99% of the capsaicinoid content in peppers. These along with other capsaicinoids make each pepper have different types of heat. A pepper high in Dihydrocapsaicin might have a throat burn. Homocapsaicin might cause cap-cramps. So and so forth. Just like each capsaicinoid has different properties Homodihydrocapsaicin or h-DMC is generally associated with length numbing burns.
This is the study I found that shows association between the length of the burn and amount of h-DMC in a pepper solute.
Govindarajan, Sathyanarayana (1991). "Capsicum Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences". Critical Reviews in Food Science and Nutrition.

#46 The Hot Pepper

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Posted 03 November 2018 - 11:38 PM

You got pepper names?

#47 SpeakPolish

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Posted 03 November 2018 - 11:45 PM

You got pepper names?

In the study it mentions a scorpion pepper. I am assuming that is a Moraga. So Moruga Scorpion.

#48 The Hot Pepper

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Posted 03 November 2018 - 11:48 PM

A study from 1991 mentioned scorpion pepper?

#49 Grass Snake

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Posted 03 November 2018 - 11:51 PM

Eat a moruga and you'll see that it'll keep your lips keep tingling throughout the meal ;)  


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#50 SpeakPolish

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Posted 04 November 2018 - 12:02 AM

A study from 1991 mentioned scorpion pepper?

It was a landrace for a long time. Though it only recently got famous

#51 WarrantMan

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Posted 04 November 2018 - 01:22 AM

Good work bud and thanks. You remembered the cardinal rule of debate - "cite your source."   Bravo. Good form dude, good form. To you sir, I tip my hat! You owned it, you nailed it.  :party:


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#52 Ashen

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Posted 04 November 2018 - 04:20 AM

"Similarly high levels of homodihydrocapsaicin were detected in samples of Ancho and Guajillo with levels of 31% and 38%, respectively."

"The levels of other capsaicinoids including nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin varied from 1% to 38%, and the homocapsaicin never was detected above 2% of the total capsaicinoids in most of varieties studied."


There is some pretty dense text in this but what I got out of it is there aren't a lot of Chiles very high in homodihydrocapsaicin. At least not tested anyway.

https://www.google.c...eQFoMCnj9NAhjF4

Edited by Ashen, 04 November 2018 - 04:22 AM.

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#53 The Hot Pepper

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Posted 04 November 2018 - 12:29 PM

Nice link Ashen.

 

It was a landrace for a long time. Though it only recently got famous

 

I understand that, but I think it would be surprising to pop up in a study from 1991. Got any links or quotes of that?

 

Don't want to get off track here.

 

Simply looking for peppers with high sustain rates. They do not have to be hot, in fact, looking for those medium and low.

 

What pepper do you eat and say "Man this thing just won't quit???" A lot of the superhots sure because of the amount of cap you are getting, but how about those little buggers that are medium heat but your lips tingle for 20 minutes but your tongue is just fine? Those little buggers... but all peppers welcome, hot and mild.

 

 



#54 D3monic

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Posted 04 November 2018 - 12:34 PM

Wild brazil comes to mind

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#55 The Hot Pepper

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Posted 04 November 2018 - 12:41 PM

Some Pubes have extremely long burn times.

 

On a blustery cold winter night you can throw one on the tongue, and it'll smolder n' keep ya warm all night.

 

I've had some with 30+ minute burn times while most supers are 20 minutes or less, imo.

 

 

 

 

I ate a BOC last year that gave me serious burn hang time and a Choc moruga that was pure stupid heat...more pain with both of them with that heat.

I had some red pubes this yr with decent heat...my oranges, sweets, pineapples were pretty mild.

 

 

Bahamian goats also seem to linger a bit in sauce. I have yet to make a sauce with them but all the sauces I've had, have a nice burn/tingle for a fair amount of time.

 

 

I had a Fatali cross that burned for what felt like a lifetime. Not sure if it was the Fatali or the cross but it was torture.

 

 

 

Oh why didn't you just say so? The answer is Serrano.  

 

 

Wild brazil comes to mind

 

 

Good stuff thanks!



#56 The Hot Pepper

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Posted 04 November 2018 - 12:45 PM

I think I will put up a kickstarter to get a lab to extract each individual capsaicinoid... hey they do it for cannabinoids and cbd oil lol...



#57 AndyW

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Posted 04 November 2018 - 01:03 PM

Yellow brainstrain has killed me occasionally, refusing to let up at all for a good 15-20 minutes

#58 SpeakPolish

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Posted 04 November 2018 - 01:11 PM

This article is amazing. Scroll down and find h-DHC and DHC. That should be the capsaicinoid. Anything with a high number of that should burn for longer. https://www.scienced...021949816301867

Edited by SpeakPolish, 04 November 2018 - 01:12 PM.


#59 The Hot Pepper

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Posted 04 November 2018 - 01:12 PM

This makes much more sense.

 

The article is from 2017, there are references from other years including 1991.

 

Thanks, I will check it out.



#60 Edmick

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Posted 04 November 2018 - 01:15 PM

Has anyone mentioned the Daisy Cutter yet? Those things will fight you longer than the battle of Verdun.




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