The burning and painful sensations associated with capsaicin result from its chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (TRPV1).[40] First cloned in 1997, TRPV1 is an ion channel-type receptor.[41] TRPV1, which can also be stimulated with heat, protons and physical abrasion, permits cations to pass through the cell membrane when activated. The resulting depolarization of the neuron stimulates it to signal the brain. By binding to the TRPV1 receptor, the capsaicin molecule produces similar sensations to those of excessive heat or abrasive damage, explaining why the spiciness of capsaicin is described as a burning sensation.
Early research showed capsaicin to evoke a strikingly long-onset current in comparison to other chemical agonists, suggesting the involvement of a significant rate-limiting factor.[42] Subsequent to this, the TRPV1 ion channel has been shown to be a member of the superfamily of TRPion channels, and as such is now referred to as TRPV1. There are a number of different TRP ion channels that have been shown to be sensitive to different ranges of temperature and probably are responsible for our range of temperature sensation. Thus, capsaicin does not actually cause a chemical burn, or indeed any direct tissue damage at all, when chili peppers are the source of exposure. The inflammation resulting from exposure to capsaicin is believed to be the result of the body's reaction to nerve excitement. For example, the mode of action of capsaicin in inducing bronchoconstriction is thought to involve stimulation of C fibers[43] culminating in the release of neuropeptides. In essence, the body inflames tissues as if it has undergone a burn or abrasion and the resulting inflammation can cause tissue damage in cases of extreme exposure, as is the case for many substances that cause the body to trigger an inflammatory response.
Don't know if they still do them, but the Bull and Finch had "waiver wings" where they made you sign a waiver before they served them too you. I am not a hot wing guy so I could only finish 1, but it was painful.
The Bull vs. the Volcano, they still have them. The first time I tried them, I knocked down 3. It was a dare challenge between a friend of mine, and he had to finish the other 3. It was painful but manageable.
The second time I had them, I ate one and felt like my insides were trying to climb out of my backside.
A product called 'Pure Capsaicin' is the secret to the waiver wings ... A habanero pepper is rated about 250,000 on the Scoville scale - this stuff is 16,000,000 it's insane - basically concentrated hot pepper oil ... The bottle comes in a glass jar incase it breaks. It comes with an eye dropper to put the oil in sauces but idiots make sauces with it - it's landed a buddy of mine in the hospital after a wing eating contest...
That is fricken idiotic.
In unstable levels, some peppers are around 2 million Scoville. I believe Ghost peppers are around 1 million and some of the new highest stable varieties are around 1.6 million scoville. Pepper spray ranges at around 2 million to 5 million.
Any idiot who is putting pure capsaicin at 16 million into food is going to kill someone if they get their ratios wrong. Pure capsaicin IMO is akin to bringing out a 180 proof alcohol like Everclear or Spirytus to a drinking contest. Bad idea. Someone can really screw up if they don't know what they are putting in their body.
On a side note, milk isn't very effective IMO. I have read sugar is one of the few things that works (ie: use a sugar packet as a last ditch attempt to address pain). I've tried it and it seems more effective than milk personally. If I personally were to join a spicy eating contest, my soothing option would be something akin to a bottle of Aunt Jemima's syrup + a glass of milk to diffuse the crazy sweetness in my mouth.
Cooking a spicy food with dairy or sugars seems to lessen the heat. Thai for instance likes putting sugars into the spicy. Indian foods seem to like adding dairy (ie: Yogurt). I've also seen Coconut milk put in. I am not sure if somehow the fats or the sugars in it help.
I love spicy foods, but doing these eating challenges just feel like a 1st class ticket towards wrecking something I love.
On an off topic but somewhat related note, I've really wanted to eat a raw Habanero recently. Yeah it hurt like crazy because I had no idea what to use to sooth my mouth last time I did it, but that initial fruity sweetness was very nice. Almost like pineapple.
In unstable levels, some peppers are around 2 million Scoville. I believe Ghost peppers are around 1 million and some of the new highest stable varieties are around 1.6 million scoville. Pepper spray ranges at around 2 million to 5 million.
Any idiot who is putting pure capsaicin at 16 million into food is going to kill someone if they get their ratios wrong. Pure capsaicin IMO is akin to bringing out a 180 proof alcohol like Everclear or Spirytus to a drinking contest. Bad idea. Someone can really screw up if they don't know what they are putting in their body.
On a side note, milk isn't very effective IMO. I have read sugar is one of the few things that works (ie: use a sugar packet as a last ditch attempt to address pain). I've tried it and it seems more effective than milk personally. If I personally were to join a spicy eating contest, my soothing option would be something akin to a bottle of Aunt Jemima's syrup + a glass of milk to diffuse the crazy sweetness in my mouth.
Cooking a spicy food with dairy or sugars seems to lessen the heat. Thai for instance likes putting sugars into the spicy. Indian foods seem to like adding dairy (ie: Yogurt). I've also seen Coconut milk put in. I am not sure if somehow the fats or the sugars in it help.
I love spicy foods, but doing these eating challenges just feel like a 1st class ticket towards wrecking something I love.
On an off topic but somewhat related note, I've really wanted to eat a raw Habanero recently. Yeah it hurt like crazy because I had no idea what to use to sooth my mouth last time I did it, but that initial fruity sweetness was very nice. Almost like pineapple.
I've found the best thing to treat the heat is a spoon of olive oil. The capsaicin is oil based, so it's the fat in the milk that is supposed to help. Why not just use pure oil?
I've found the best thing to treat the heat is a spoon of olive oil. The capsaicin is oil based, so it's the fat in the milk that is supposed to help. Why not just use pure oil?
I always thought the milk was used to neutralize the PH of the capcaisin... maybe I'm wrong. Based on your comment, shouldn't butter also work? Might be worth trying. With syrup, it'll be like pancakes in my mouth without the pancake.
Well.. if it helps, it helps. I'm not sure if gargling or drinking olive oil works, but if you're dying from pain, it's worth having an additional option to try.
I don't see the fun in just going for the "hottest" wing around...
I would however like to try the Hot Ones type challenge, where you progressively get worse. That could be a good time and not immediately just ruin a few days for you.
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Eventually, up comes a jet black fur ball, the size and appearance of a semi-decomposed rat. Black. And round and furry looking. Fricking frightening. In no way, shape or form did it look like it was, or ever had been, an item fit for consumption.
I'm pretty sure you're describing the evil entity from the Fifth Element.
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A product called 'Pure Capsaicin' is the secret to the waiver wings ... A habanero pepper is rated about 250,000 on the Scoville scale - this stuff is 16,000,000 it's insane - basically concentrated hot pepper oil ... The bottle comes in a glass jar incase it breaks. It comes with an eye dropper to put the oil in sauces but idiots make sauces with it - it's landed a buddy of mine in the hospital after a wing eating contest...
Pure capsaicin isn't an oil, it's a crystal. Blair's 16 million reserve is pure capsaicin. Anyone selling an oil claiming that is lying. You can just heat it and melt the crystals, but it's solid at normal temps.
There's a video on youtube of a guy melting and eating a few crystals. You don't die. But you cannot touch the things with your bare hands, and you should probably be wearing safety goggles because there's a real risk of blindness.
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Pure capsaicin isn't an oil, it's a crystal. Blair's 16 million reserve is pure capsaicin. Anyone selling an oil claiming that is lying. You can just heat it and melt the crystals, but it's solid at normal temps.
There's a video on youtube of a guy melting and eating a few crystals. You don't die. But you cannot touch the things with your bare hands, and you should probably be wearing safety goggles because there's a real risk of blindness.
I think "pure capsaicin" is just a marketing ploy in stuff like this, heck they even brag about their product being flavourless, just pure heat.
Pure capsaicin isn't an oil, it's a crystal. Blair's 16 million reserve is pure capsaicin. Anyone selling an oil claiming that is lying. You can just heat it and melt the crystals, but it's solid at normal temps.
There's a video on youtube of a guy melting and eating a few crystals. You don't die. But you cannot touch the things with your bare hands, and you should probably be wearing safety goggles because there's a real risk of blindness.
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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.
Malaysian Curry in Calgary? Tropical Delight by chance? If your tolerance is high, they will go all the way up to level 10, but the wife refuses to go beyond that.
I bought those Superstore ghost peppers around 5 different times. I have never ate one that was hotter than the common orange hab you find everywhere (and that doesn't taste very good). They had good flavor, but I thought they were absolute duds heat-wise.
I got into growing peppers years ago. I grew real ghost peppers. The first ones in the season for some reason are all duds. Then, they really start getting hot. It has been my experience with over 30 kinds of peppers.
The Ghost is a good tasting pepper that builds heat. The Naga King - another Indian pepper - is a slower burn, and even better tasting, but then it gets considerably more intense and the burn lasts and lasts - literally over 30 minutes. Some peppers hit you hard right away, but dissipate rather quickly. Others take a while longer to build. Some hit you at the back of the throat more, others on the tongue, others give you a more 'all-round burn'. If you really want hot peppers, you have to look at peppers from Trinidad. I especially recommend the 7-pot pepper groups (named because one pepper is used unbroken to spice 7 pots of curry/soup). Naga King is the 'king' of the Indian peppers, but it is only just over 1 million scolvilles. 7 pot Jonah is my personal favorite of all the superhots.
Ghost peppers aren't my favorite, but damn was I excited when I saw them at the grocery store. For someone that loves to eat peppers like me, I literally have to grow my own in order to get what I want (and due to some family commitments this year, I won't be growing any). The selection of hot peppers absolutely sucks here. Try growing your own next year. You can grow them in a 2 gallon pot on a deck if you don't have garden space.
Quote:
Originally Posted by jaydorn
I gotta wonder at what point a bar is just gonna spray straight up pepper spray onto a plate of wings and call it a day.
Once you start getting into the sauces with capsicum extract you've really lost all flavour and it just ends up being a synthetic chemically/acid taste.
I second that. I think a lot of these 'nuclear' wings are often not nuclear at all (I find many of them rather bland) or just taste like battery acid because they are using crap sauces that have a lot of extract to pump up their heat level.
Give me a nice sauce of a few different peppers including some of the superhots, and I will gorge down chicken wings happily. It can't just be about the heat - it has to be tasty (and yes, for those that aren't used to heating really spicy, you can really taste the differences in very hot peppers).
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Fantastic. Where do you get the seeds? I have only seen ghosts at Superstore a couple of times, but when I bought them they were significantly more powerful than habaneros. I have not seen them in a while now. The Malaysian I was talking about was the old Malay King down on 3rd Ave in the small Chinese mall on the SW corner of the Center St. X-section. That was 15+ years ago. Delgar should remember it.
I am guessing your tolerance is quite a bit higher than mine. While I am able to tolerate ghosts, they are a bit beyond enjoyable for me. As mentioned, I find the Thai chillies to be right in the sweet spot for me. Habaneros are good too. I too find "super suicide" wings unappetizing - sure, you can make them hot, but you have to preserve some subtlety of taste.
I second that. I think a lot of these 'nuclear' wings are often not nuclear at all (I find many of them rather bland) or just taste like battery acid because they are using crap sauces that have a lot of extract to pump up their heat level.
Give me a nice sauce of a few different peppers including some of the superhots, and I will gorge down chicken wings happily. It can't just be about the heat - it has to be tasty (and yes, for those that aren't used to heating really spicy, you can really taste the differences in very hot peppers).
I'm definitely not the "super high tolerance" group when it comes to hot sauces/foods.
But I find the stupider the branding "SATAN'S TOILET DESTROYER 666 INCINERATION SAUCE!" the more likely it is to lack any real flavour and just have that battery acid profile to em.
I like sauces that start off with a decent flavour profile before burning your mouth off, I find 'Blair's salsa de la muerte' hits the sweet spot for me on having some decent heat, well tasting pretty damn good as well. And it's right in the middle of their "heat" scale.
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Is there any that have a Carolina Reaper based sauce? The first time I ate one of those, it felt like a game of worms was being played in my intestines. I could feel the heat moving back and forth through my gut for a couple of hours. Thats when I felt the first bead of sweat start to roll down my forehead. It felt like a slow motion scene from mission impossible, as it rolled to the tip of my nose then dropped off.... That was when all holy hell broke loose. The vile changes happening inside my body made me feel like a human should never feel.
Second to the reapers were a "carribean brown pepper" (fresh, and a bottle of sauce). I could never identify the pepper as my nanny had them sent from Jamaica, and I have never seen a similar one here.
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I don't see the fun in just going for the "hottest" wing around...
I would however like to try the Hot Ones type challenge, where you progressively get worse. That could be a good time and not immediately just ruin a few days for you.
That's what I'm going for here. I think it would be fun social thing. I'm not looking for a dangerous possibly end up in the hospital thing though.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
The Bull and Finch in Canyon Meadows were the ones I had. I'll never forget that day. I'm fine with hot food of any degree of hotness. This was the first time me and my buddies had to sign a waiver. Between 3 of us we split an order.
I had mine and it was hot as hell. We actually all did fine. But my one buddy stupidly itched his eye and spent the next 30 minutes in the washroom with 3 other staff members trying to flush his eye. He came out looking like he'd been shot in the eye.
To be honest I prefer to make my own hot wings. I just buy the raw wings from the grocery store. Fire up my deep fryer. Fry it then remove and sprinkle with kosher salt. The sauce I use is Frank's wing sauce, with either this or this, depending on hotness desired.
Spoiler!
To me restaurant/pub wings are hit or miss. But nothing beats home made deep fried wings.
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This. Love to get my hands on some, or do you just use the seeds from the peppers you buy at store? Grew some Thai chillis couple years ago and they were great.
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