• Do you need help identifying a 🌶?
    Is your plant suffering from an unknown issue? 🤧
    Then ask in Identification and Diagnosis.

Your first super hot stories

I get cramps and I've had things fail to stay down but day 2 is very rarely an issue for me.
Last time I remember it being one was about a year ago when I added half a bag of Pequins to a curry and still got little heat. Turns out I just wasn't chewing enough...
 
Ghaleon said:
I'm glad it takes a lot more than it used to for me to wake up rolling around with cap cramps.

Ever notice that different peppers rest differently on your stomach?
Click to expand...
 
You'll let us wimps know which ones are the worst for "rolling around with cap cramps"?

Maybe post a video? ....Like this???
 
 
https://www.youtube.com/watch?v=1tRq8ExAHzk
 
Cap cramps = The only bad thing about eating superhot peppers. The worst cap cramp I've ever had was after eating half of a UMCD that ripened to red. I ate it, a little time passed, friends came over, as they were leaving, it hit. Side of the intestine. Sweat, groans, non-ambulatory panic mode. Twisting, burning...this is the worst. Damn these ulcers. I won't get into the graphics of the whole scenario, but it was brutal.
 
I think the second worst cramp I've had was from my first manzano. Not superhot, but the burn is just as bad at times to me.
 
not the first experience with superhots...but definitely the worst!
 
We'd been eating peppers and sauces for quite a while but still only had a mediocre heat tolerance.  Hubby and Kid (and I) just didn't eat the supers on a regular basis.  But I was copacking a really freaking hot sauce at the time, and I had a bottle of it in the fridge.  I also had a bottle of mild fire roasted hot sauce...which just happened to be exactly the same bottle shape and sauce color as the HOT $#it....
 
Short story long-----Hubby got the bottles mixed up and splooged a couple tablespoons of a 7 Pot Jonah/Moruga/capsaicin hot sauce onto his mini pizza instead of the mild fire-roasted hot sauce.  Holy CRAP!  He actually literally passed out onto the kitchen floor!  I didn't know what was happening, thought he was having a heart attack or something....
 
He came around and was pitching a horrendous fit about the 'sauce being too hot'.  I'm like..Dude, it's the mild stuff, what's yer problem?  See?  I'll eat some!
 
so I splooged a little bit onto the pizza and took a big bite.....and I ended up heaving and curled up in the fetal position on the bathroom floor........
 
 
the weirdest thing was both of us breaking out in a sweat and as the sweat dripped down across our faces, it had the capsaicin burn and even into our eyes, it burned!
 
True Story!
 
 
 
 
 
 
 
 
I guess about 20 years ago my mother planted an orange hab plant in the garden for me and my brother.We must have said we liked spicy food, but back then, I know neither of us knew anything about it. Parents went away on vacation, my brother said the correct thing to do was grill habs and eat them whole. So we did. I remember the intensity of the heat and sweating bullets, but I didn't get cramps or anything. I think after we cooled down a bit, we tried it again - same result. Then we made our nephew do it and he was crushed; my sister yelled at us. Since then, I don't think I've really eaten hots or superhots whole right off the plant, only in cooking, either partial or whole. I love the flavor of them and trying to make them work with cooking.
 
My worst experience with a pepper wasn't a super hot but a Caribbean Red Habanero pod. I had only had Orange habanero pods before and didn't quite realize what I was getting my self into. The Caribbean Reds are nearly twice as hot and the burn is far more aggressive. I thought "it's only a small pod how bad can it be?", I ended up with bad stomach cramps which was the worst of it.
 
My first Superhot was off a plant I grew in the backyard...I grew many types that year and honestly don't remember the exact strain but it was a nice red Trinidad style Pod. The plant only produced one pepper. I split it with my brother at dinner and could not believe that Peppers could be so tasty and absolutely hot at the same time. It was the best of the season by far in every category. It made my meal amazing and I could not stop thinking about them. Years later and now it's all I grow
 
Crispee-FL said:
I grew up with a love for spicy food of all kinds, the hotter the better. First superhot I had was a Ghost pepper Indian curry dish, that was more of a novelty at the time. I have hade 7-Pots, Moruga Scorps, Reapers and other superhots in sauces or spices and slivers of them raw but dont plan on eating whole ones anytime soon.
Click to expand...
 
Ghost pepper Indian curry dish - where was this?
 
I grew up on spicy food. I have a good tolerance to heat.
 
When I was working in Columbus,oh , we used to eat at 'Enas Caribbean kitchen' every single week.Every week, my order was the same 'jerk chicken extra hot and extra sauce'.  This went on for an year or so.. Then the owner lady ( Mrs. Ena) noticed my loyalty to this dish and one day challenged me to eat her super spicy shrimp curry ( with all scotch bonnets sitting on top). I ate it without a squeak and got the dish on the house.
 
Fast forward next week, she asked me to chomp on a scotch bonnet pepper as a whole. This is my first super hot and man it was hot.. But I was still able to take it without an issue.
That is when friends in my office started talking about my heroics and a colleague who actually grows super hots came up with the ghost pepper challenge in the office. There were quite a few takers for that challenge.
 
And as I posted in the other thread, Each one of us had a ghost pepper to eat and one who can tolerate the heat for the most time wins ( without drinking water/juice/milk). Luckily, I got a pepper that was not too hot. I was able to bear the heat for about 10 min and I won and was crowned the pepperhead of my office :)
 
 
Note: People around Columbus, please don't miss eating at Ena's. It has one of the best if not the best jerk chicken I ever had.
 
 
SavinaRed said:
I remember back in 2013-14 eathing my first hab and it ruined me with cramps, puking sensation but held it in, burning mouth,tongue,lips, throat etc.......
 
Then I discovered the Red Savina and this forum. I ate one of them and it was much worse than the hab. I had this macho thing going at the time along with my brother who always could tolerate more heat than me. So next we tried a butch t which ruined both of us then like gluttons for punishment we next tried a moruga. That caused severe cramps, pain beyond the others but we survived. 
 
Last but not least we both ate a Reaper. I handled it better than my brother who ended up puking, stomach pains all night and couldn't sleep. I damaged me worse than all the other peppers but I did it without puking which in my mind was a victory.
 
One thing I learned from all that macho/ego eating supers. That I will never eat them again as the pain is way to intense and that I like flavor over heat now 24/7. Every once in a while I will have some super hot sauce but even that is rare these days. I hover around the scotch bonnets as the top of my heat/flavor level now but still don't eat them by themselves and always have it with my food in smaller pieces or in salsa's. 
Click to expand...
 
I love incredibly spicy food way beyond most people's limits and some of the stories in this thread make me look like a giant wimp. Making a batch of chili one time, my buddy and I each ate 1/4 of a raw orange habanero from the grocery store and It wrecked both of us for a good while after the burning in my mouth and throat subsided along with the painful hiccups. I've messed with sauces made with superhots before but these days if I'm cooking with them, habaneros are my limit to enjoy the taste and the heat. Man, I don't know how you guys are able to enjoy eating raw peppers in the 1mil+ scoville range. I think I'd die!
 
I used to be a big pepper wimp, thinking Jalapenos were the right level of heat and that a Cayenne/Habanero extract of 250k scoville units (used for medicinal purposes) was absolute torture, even if all I was given was two drops.
 
Then I heard about how hot peppers could get and, being an often all too curious guy, I decided to buy whatever hot peppers showed up in the produce market and try them. I ended up with a Bird's Eye Pepper, a Scotch Bonnet, and a Red Fatalii. The first two were really bad, but the last one just wrecked me. Involuntary tears were streaming, nose running, and hands shaking. I told myself to never eat one of those again, but then I came here...
 
I read somewhere that if you eat a much hotter pepper than anything you've ever eaten, the past peppers will seem like snacks. And that's what I did, pepper after pepper after even hotter pepper, and - guess what - they were right! Straight Habaneros were now hardly something to consider, my nemesis the Red Fatalii didn't faze me, and even much hotter peppers than these were quite easy. 
 
Everything was going great until I discovered two new peppers: one was, I believe, a Naga Morich. The other was long, fat, quite wrinkly, and absolutely chock full of seeds and that blazin' hot white material (I call it the membrane, not sure what the proper term is) on the inside. The Naga nearly got me; I was on my knees, could hardly talk, and the burn seemed to last an eternity. With the worse pepper behind me (or so I thought) in a few days I decided to have a go at the mystery pepper. 
 
Long story short, I have no clue what that was but I severely underestimated it. It was so hot I literally could not speak; I would try and no coherent words would come out. At the end of 15 minutes my mouth was still on fire, but down to a bearable level. As soon as I had uttered the words, "I'm glad that's over," in came the cap cramps. And these were no ordinary cap cramps either, they were horrible. Soon enough, to my shame, I was writhing around on the ground uncontrollably - and unsuccessfully - trying to find a comfortable position for the next 20 minutes. To this day that was the worst pepper I've ever eaten and I will try to approach future mystery peppers with more respect and caution, for the sake of my poor stomach!
 
My first experience with superhots was probably back in 2013 when my friend, Marko Suksi, who owns the hot sauce company "Poppamies", came down to Helsinki on a business trip and spent the night at our house instead of staying in a hotel. As a gift, he gave us three restaurant-sized botttles (1 liter bottles) of sauce. One was called Savuchili (smoked chili), which was medium-hot and had a wonderful taste with just about everything. Another was called Barbados, which was a bit on the hot side and a light creamy tan color - also extremely tasty. And finally, the third bottle was Naga Morich sauce. We went through the Savuchili and Barbados bottles within less than a year, but here in 2019 I still have that bottle of Naga Morich sauce in my cupboard - and it has barely been used!
 
I shook a bit of the Naga sauce onto my finger and tasted it, and I started sneezing, sweating, calling out deities, etc. That same summer in 2013, I found a Bhut Jolokia seedling from one of the big garden center chains and grew it in my yard. It only produced about 5 pods because of being in a bad location and not getting nearly enough attention, but those pods were enough to put the fear of Shiva into my wife and I.
 
My tolerance has always been quite OK - a few years back, my wife and I used to buy Lemon Drops from the local supermarket and eat them whole on the drive home. We are lucky because there is a huge greenhouse operation in southern Finland called "Heinän Puutarha" which grows 40 varieties of exotic chilis and provides them fresh during the entire summer to the "better" supermarkets. My wife and I bought one or a few of each kind and had tasting notes sessions, saved the seeds and used the rest to make salsa and guacamole. A lot of this years grow is coming from those saved seeds, so let's see what happens.
 
I've been eating carolina reapers and chocolate scotch bonnets (mostly into chili con carne and indian food) during this winter and spring since we grew them last summer. Taste wise, I like the scotch bonnet far more than the reaper. But when it comes to taste, in my book, nothing beats the Manzano Rojo or Montufar style fruits. That juicy-fruity kick that lasts and lasts is just the best :-)
 
You must log in or register to reply here.
Back
Top