Apparently there has been discovered by New Mexico State U's Chili Pepper Institute a new "hottest pepper champion". The name is notably intimidating: the Trinidad Moruga Scorpion.
This pepper hits 1.2 million on the Scoville hotness scale. Is that hotter than ghost peppers or scotch bonnets or those deco peppers that are usually too hot to eat? I'd guess you'd have to ask someone who eats them.
Also, that NM State has a Chili Pepper Institute is the real thing to take away from this. I'd love to go visit their halls and chat up their experts over a plate of unbelievable nachos. My ability to eat the really hot stuff has waned since we left for New York five and a half years ago. Now certain things give me instantaneous hiccups.
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