New Chili Pepper on the Block
ChrisB on Jan 02 2009 at 3:28 pm | Filed under: Chris' Page, Culture
The Dorset naga:
Tesco, Britain’s biggest supermarket chain, recently added a new pepper to its vegetable shelves: the Dorset naga. Inhaling its vapour makes your nose tingle. Touching it is painful; cooks are advised to wear gloves. It is the only food product that Tesco will not sell to children. By the standards of other chilies, it is astronomically hot. On the commonly used Scoville scale (based on dilution in sugar syrup to the point that the capsaicin becomes no longer noticeable to the taster) it rates 1.6m units, close to the 2m score of pepper spray used in riot control. The pepper that previously counted as the world’s hottest, the Bhut Jolokia grown by the Chile Pepper Institute at the New Mexico State University, scored just over 1m. That in turn displaced a chili grown by the Indian Defence Research Laboratory in Tezpur, which scored a mere 855,000. The hottest habanero chilies score a wimpy 577,000.
The naga, originally from Bangladesh, was developed commercially by Michael Michaud, who runs a specialist online chili supply firm in south-western Britain. Having spotted it in an ethnic-food shop in the coastal town of Bournemouth, he bred a dependable and much hotter strain and had it tested. “I sent the powder to a couple of labs. They didn’t believe the reading. They thought they had made a mistake,” he recalls. Jonathan Corbett, the buyer who handles (cautiously) specialist chilies for Tesco says that the naga makes a standard hot curry “taste like a bowl of breakfast cereal”.
The article also deals with the reason we like things spicy:
TASTELESS, colourless, odourless and painful, pure capsaicin is a curious substance. It does no lasting damage, but the body’s natural response to even a modest dose (such as that found in a chili pepper) is self-defence: sweat pours, the pulse quickens, the tongue flinches, tears may roll. But then something else kicks in: pain relief. The bloodstream floods with endorphins—the closest thing to morphine that the body produces. The result is a high. And the more capsaicin you ingest, the bigger and better it gets.
I also wonder if anyone has any anecdotes with how recipes and food has gotten spicier over the years/generations. I find myself adding Tabasco and/or jalapenos to almost everything nowadays, and buffalo wings are probably my favorite food. Is it a bad sign that just reading about these peppers literally has my mouth watering?
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And it will kill intestinal parasites.
Bonus!
mmmm, peppers.
Seeds are available also. Must try this in the garden.