Great story. Did you find out what the ingredient was? The hottest thing I ever had in a Calgary restaurant was a Malaysian curry, but that was before I had built up crazy tolerance. The Superstore occasionally has ghost peppers and I have made nachos with those - instant hick-ups. That is intense heat. They are still edible, but to the point they are not really that enjoyable. I find the Thai peppers to be optimal combination of taste/heat.
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