But let's first understand why people love spicy food so much. There is such a hypothesis: when we eat burning, the oral mucosa feels pain, and in order to drown it out, the brain releases endorphin, the hormone of joy, into the body. But there is no scientific evidence of this connection yet.
Another version - almost all the most spicy sauces spices and spices in themselves are aphrodisiacs, that is, substances that stimulate sexual desire. No wonder the Kama Sutra was written in India, the country with the most spicy cuisine! One way or another, we invite fans of spicy to get acquainted with the rating of the hottest sauces. Their ingredients score high on the Scoville Hotness Scale, based on the amount of capsaicin in the product, the substance that makes peppers so hot.
The spiciness of Jalapeno peppers is estimated at 2,500 to 8,000 Scoville units, the hotness of pepper spray is 4 million, and the hottest substance known to science (resiniferatoxin, found in Poisson's milkweed) is 16 million units.
Tabasco
Our rating will be opened by the popular Tabasco sauce, the invention of the American banker Edward McAilenny. There are several varieties of Tabasco of varying degrees of pungency - from sweet-spicy (100-600 HP) to habanero (up to 9000 units). With the exception of the green variety of Tabasco, they share a common ingredient - cayenne chili. Its sharpness in pure form can reach 50 thousand ECU.
The recipe for classic Tabasco is simple: pepper, vinegar and salt. But if you follow the canons, you will have to age the peppers for three years in an oak barrel, and only then add vinegar and salt. Tabasco is indispensable for one of the most popular cocktails - " bloody mary". Just a couple of drops of sauce will give a bland dish new facets of taste. Tabasco is adored by singer Madonna, ex-president George W. Bush and Queen Elizabeth II.
Bhut Jolokia from South Devon
If Tabasco seems like child's play to you, let's move on to the next sauce in our ranking. The Indian variety Bhut jolokia (or "ghost pepper") is considered the hottest pepper, born of nature itself. Of course, scientists have already bred varieties that are many times greater than its pungency, and nevertheless, the sauce from it can take pride of place on the shelf of every food extreme lover. Depending on the concentration of pepper, its hotness can reach one million HP, but on average it is 700 thousand.
Naga Vipers
A sauce made from hot Naga viper peppers grown artificially by British breeder Gerald Fowler. This is a hybrid of three super-spicy varieties: Naga morich, Bhut jolokia and Scorpio Trinidad. Its sharpness is 1,382,118 units. The creator of the pepper even joked that he would take a receipt from everyone who dared to try his creation.
New Mexico Scorpio
The main ingredient of New Mexico Scorpion, Infinity Chili pepper, is slightly less hot than Naga Viper (1,191,595 ECU), but the sauce based on it turned out to be much spicier. 337 bottles were offered to attendees at the Fiery Foods & Barbecue in Albuquerque. Despite the rather high price ($55), the sauce was instantly sold out, because the creators presented it as the hottest sauce in the world.
Atomic Kick Ass
This throat-tearing condiment with 12 million ECU was invented by the chef of the British restaurant "Bindi" Muhammad Karim. The sauce, the name of which is translated into Russian as "Atomic f *** c", is prepared in thick gloves and a gas mask and served to signature dish– fried chicken legs. Before tasting them, the visitor is obliged to sign a paper that relieves the restaurant of guilt for all possible consequences. The chef honestly states that a small fraction of this dangerous food can lead to half an hour of paralysis of the facial muscles, convulsions and internal bleeding.
The hottest sauce in the world Blair's 16 Million Reserve
In general, Blair has a whole series of "millionth" sauces with pungency from 2 to 15 million ECU, but this sauce has become the pearl of the collection. It is difficult to call this substance a sauce in the usual sense. The 1ml vial contains the purest crystallized capsaicin. Its pungency is estimated at 16 million ECU. You can even say that this is the most burning substance on earth. The thing is purely collectible: only 999 of these bottles were produced.
There was a daredevil who dared to conduct an experiment and dissolved a crystal of capsaicin in a 3-liter saucepan tomato soup. The first spoon seemed spicy to him, but not excessive, and he treated his wife to soup. She, having tasted just one spoonful, began to cry and threatened to file for divorce. After that, the man tried his creation again and was forced to pour it down the toilet - the soup turned out to be the spiciest food he had ever tasted.
Hot Suicide Wings- literally translated means hot suicidal wings. Robin Rosenberg, the chef of one of the Chicago taverns, is also a wit. Few dare to try the chicken wings of his preparation. The fact is that Rosenberg's signature wings are the sharpest chicken wings in the world!
The dish is so spicy that before trying it, the guest will have to sign a document according to which he will not sue the tavern for possible physical complications. Chicken wings are cooked with one of the hottest pepper varieties in the world - Red Savina Habanero. An ambulance will be provided to a person who wishes to taste this dish as soon as necessary: the waiters always keep the "antidote" - sour cream, ready, milk sugar and White bread.
The idea of serving one of the most spicy dishes in the world, Robin hatched for many years. “Of course, for many this is an unacceptable dish, but perhaps there is a person to whom it will bring true pleasure,” says the chef.
2 Bollywood Burner
London restaurant indian cuisine claims a place in the Guinness Book of Records in the category "the spiciest dish on the planet." According to restaurant chefs, their lamb dish, with curry sauce and a generous sprinkling of the hottest pepper in the world, is by far the hottest dish on our planet.
This masterpiece is called "Bollywood Burner". It's not in the main menu. This infernal dish is served exclusively by special order. Anyone wishing to taste this dish must give a receipt in the presence of restaurant employees, in which he confirms that when ordering a dish, in the event of an unexpected result of a dangerous tasting, he takes full responsibility.
It is known that in the southern province of India, Hyderabad, the cuisine is particularly spicy and, according to connoisseurs, the curry of the British is unlike any hot sauce that they have ever tasted. This curry uses the hottest plant in nature, the naga pepper. According to the Scoville scale (the scale of "hotness of peppers"), its sharpness exceeds 850,000 units. In comparison, widely used in mexican food Tabasco pepper has a pungency of only 800 units, while "pepper spray" - a tear agent used by the US police - has 2,000,000 units.
3. Phaal
Paal is indian dish. It is considered the spiciest curry in the country. Phaal is a sauce that is made from 10 types of pepper, the main of which is the so-called (Bhut Jolokia) Bhut Yolekia - in the Guinness Book of Records it is listed as the hottest spice on earth!
Huge popularity phaal acquired in New York when the owner of one of the restaurants included it in his menu. As a result, restaurant visitors, having tasted phaal once, then began to bring their friends there so that they too would try such a spicy dish.
4. Infamous hot pot
“Shameful hot pot” is a very spicy dish that is prepared in a Chinese restaurant in China itself. Why this dish got such a name, history is silent. True, there are legends in China that once this dish was an attribute of some sadomasochistic ritual in this country.
The owner of the restaurant says that despite strict warnings about the spiciness of the dish, he continues to watch how visitors grab their stomachs after the first spoonful.
5. Australian chili
Nobody knows how to cook truly spicy dishes like the Australians, writes mc.com.ua. A specific chili sauce, which is prepared in Australia, is considered one of the spiciest dishes in the world.
Those who wanted to try this "slightly" spicy dish never lined up. Adding a drop to some large dish is possible, but to take and eat a “clean” sauce is not.
This chili uses a hot pepper called naga jolokia, the same one used in the London Indian restaurant mentioned above.
In Australia, finally, there were those who wanted to become famous and swallow not even the chili itself, but its fiery component. The characters are Ryan Duke and Alex Fanning. Fortunately, the guys survived. The impressions of the heroes are approximately the same: they are not going to try THIS a second time, but they are terribly proud of themselves!
6. Tabasco
Mexican Tabasco sauce is known all over the world. However, the most popular is its lightest version - Tabasco Green Pepper Sauce (only 600-1200 scovilles).
The hottest of sauces is Tabasco Habanero Sauce. Its fortress is 5000-7000 scovilles, which is 10 times the fortress of Tabasco Green. In addition to the extreme spiciness for the layman, this sauce also has a complex recipe that takes its roots from Jamaican cuisine. Tabasco Habanero is made up of vinegar, Habanero peppers (one of the hottest varieties in the world), cane sugar, regular Tabasco sauce, salt, mango pulp, tamarind, banana, papaya, tomato, dried onion, garlic, spices and aged oak barrels Tabasco pepper.
Tabasco Habanero is just perfect to drink with vodka (no pepper is like a drop of habanero in a glass) and is intended to serve as a condiment for exotic cuisines like African, Caribbean and Mexican.
7. Couscous with lamb and vegetables
Couscous is a staple food in the Maghreb, particularly in Morocco, Algeria, Tunisia and Libya. Also common in other parts of Africa, France, the Sicilian province of Trapani in Italy, and parts of the Middle East.
Couscous comes in many varieties, and not all of them are spicy. There is fish couscous, sweet and even vegetarian couscous. A lot of pepper is added to couscous with lamb. According to the combination of ingredients, this couscous is the most fiery dish. It is not surprising that the Maghrebians and Africans who adore him are much more active and cheerful than their northern neighbors.
As a rule, couscous is prepared on the basis of durum wheat semolina. Traditionally, couscous was prepared by women, but because the preparation of couscous is a very laborious process.
8. Mexican watermelon
Arrange a fire in the mouth and turn a person into a dragon can ... watermelon. But not a simple watermelon, but a watermelon cooked in a special way - in a Mexican way. In Mexico, where most dishes really breathe hot peppers, watermelon is not forgotten either.
Here it is abundantly flavored with pepper, sprinkled with salt and watered with lime juice. The taste of this dish is very specific and seems to many just incredible disgusting: if the preparation of salted watermelons is practiced in Russia in some places, then peppered watermelon looks just a perversion. However, there are spicy lovers on this dish too.
9. Mama Africa
Mama Africa are South African sauces. Tabasco lovers compared to Mama Africa lovers; just angelic sweets. Mama Africa Habanero makes even the most persistent admirers of spicy taste cry. Which is not surprising - it contains 22,000 scovilles! Gourmets who are especially sympathetic to ordinary people advise even sniffing this sauce from afar!
Mama Africa sauces include fruits, fresh pepper chili, carrot, onion, garlic, Green pepper, lemon juice. And to give a piquant taste, fresh and dried seasonings are added: coriander, basil, oregano, ginger, black pepper and mint.
The most spicy are "Mama Africa Habanero", "Mama Africa with red chilli", "Mama Africa Chili with mint".
10. Kimchi
This dish is from Korea. Kimchi is a spicy spiced sauerkraut and primarily Chinese cabbage. Pickled cabbages are seasoned with red pepper, onion, garlic and ginger.
In Korea, kimchi is considered the main dish, without which no meal is complete. Koreans believe that moderate consumption kimchi promotes the absorption of body fat. So for some, this spicy dish looks like a diet. It is also believed that spicy kimchi is a good remedy for colds.
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-1.jpg" alt="(!LANG:> Most acute problems"> The most acute problems of consumer market development in Kostroma
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-2.jpg" alt="(!LANG:> The market is a sphere of commodity-money circulation and specific relationships and connections"> Рынок - это сфера товарно-денежного обращения и конкретных отношений и связей между производителями и потребителями товаров. Состав и структура потребительского рынка классифицируется: по региональному (республиканский, международный, признаку европейский, областной) (рынок продовольственных товаров, по назначению непродовольственных, услуг, товаров культурно – бытового назначения и хозяйственного обихода) по каналам реализации (организованный, неорганизованный- стихийный).!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-3.jpg" alt="(!LANG:>The consumer market is one of the most dynamically developing sectors of the economy, the main goal which is"> Потребительский рынок – один из наиболее динамично развивающихся секторов экономики, основной целью которого является обеспечение территориальной и ценовой доступности широкого ассортимента качественных товаров и услуг для потребителей. Торговля входит в число ведущих отраслей экономики, определяющих направление и результаты развития Костромы. Доля торговой отрасли в структуре формирования внутреннего регионального продукта составляет около 17%. Торговая отрасль является одним из лидеров по обеспечению занятости населения: в ней осуществляет свою трудовую деятельность каждый шестой работающий житель региона. По состоянию на 1 января 2015 года в регионе насчитывалось около 5, 4 тыс. торговых объектов, суммарная торговая площадь которых более 587 тыс. кв. м, из них более 4, 6 тыс. - стационарных, порядка 1 тыс. - нестационарных. В конечном счете целью развития потребительского рынка Костромской области является бесперебойное обеспечение населения качественными товарами в достаточном объеме и ассортименте по доступным ценам, формирование благоприятной конкурентной среды для участников рынка.!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-4.jpg" alt="(!LANG:> Catering economy, set"> Обще ственное пита ние, сокр. : общепи т - отрасль народного хозяйства, совокупность предприятий, занимающихся производством, реализацией и организацией потребления кулинарной продукции. (ресторан, бар, кафе, столовая, закусочная, пиццерия, магазин – кулинария, киоск)!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-5.jpg" alt="(!LANG:> Service is the result of at least one action, required implemented"> Услу га - результат, по меньшей мере, одного действия, обязательно осуществлённого при взаимодействии поставщика и потребителя, и, как правило, нематериальна. Услуги - предпринимательская деятельность, направленная на удовлетворение потребностей других лиц, за исключением деятельности, осуществляемой на основе трудовых правоотношений. жилищно - коммунальные юридические медицинские бухгалтерские образовательные услуги в сфере общепита!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-6.jpg" alt="(!LANG:>Trade is a branch of the economy and a type of economic activity aimed at the implementation purchase and sale,"> Торго вля - отрасль хозяйства и вид экономической деятельности, направленный на осуществление купли-продажи, обмена товаров, а также связанные с этим процессы: непосредственное обслуживание покупателей, доставка товаров, их хранение и подготовка к продаже. Виды розничной торговли: Стационарная торговля Нестационарная торговля Развозная торговля Разносная торговля Посылочная торговля Интернет-торговля Дистанционная торговля или торговля по образцам Комиссионная торговля Ярмарки выходного дня Рынки Региональные ярмарки Специализированные ярмарки!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-7.jpg" alt="(!LANG:> Problems: 1"> Проблемы: 1 Замедление темпов роста оборота розничной торговли: 2 если в 2014 сравнению с предыдущим годом, то в 2015 году - только 101, 9%. Сдерживающее влияние на динамику потребительского спроса оказало снижение 4 году индекс физического объема оборота розничной торговли составил 113, 8 темпов роста реальных денежных доходов населения и потребительского кредитования, увеличение 3 склонности населения к сбережениям. Неравномерное распределение торговой сети: 4 сохраняется значительная дифференциация по уровню развития торговли и обеспеченности торговыми площадями сельского и городского населения. Например, на долю 6 городских округов приходится около 75% торговых площадей. На долю муниципальных районов, где проживает более 40% населения Костромы приходится одна четвертая часть площадей торговых объектов. При этом отдаленные и труднодоступные территории зачастую испытывают острый дефицит торговых объектов.!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-8.jpg" alt="(!LANG:> Lack of retail space: Today, large retail chains"> Недостаток торговых площадей: На сегодняшний день крупные розничные сети ежедневно захватывают все больший сегмент розничной торговли. А количество субъектов малого бизнеса стремительно сокращается, не 1 выдерживая неравной конкуренции. Основная причина сокращения малого бизнеса в сфере розничной торговли – нехватка торговых площадей. Нехватка квадратных 2 метров для торговли вызывает рост арендной платы и приводит к универсализации небольших магазинчиков. Ни о каком расширении ассортимента и соблюдении норм санитарной безопасности речи в такой ситуации идти не может. 3 Диспропорция в размещении и развитии торговой инфраструктуры: Проводимый анализ обеспеченности населения города торговыми 4 площадями выявил диспропорцию в обеспеченности площадями, предназначенными для реализации продовольственных и непродовольственных товаров. В условиях значительного превышения нормативов минимальной обеспеченности по площадям, предназначенным для реализации продовольственных товаров, фактический уровень обеспеченности торговыми площадями непродовольственного назначения составляет 77, 5 % от нормативного.!}
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Food is beautiful because it can give a person the whole gamut of sensations. The taste can be sweet and bitter, spicy and sour. And for every dish there is a fan. But spicy dishes stand out a little from the general list, it seems that only extreme people can eat them all the time. Nevertheless, people are constantly coming up with newer and spicier dishes. Here are ten of the most burning and spicy dishes.
Hot Suicide Wings. The literal translation of this dish means "hot suicidal wings." Robin Rosenberg, a chef from Chicago, very wittily gave this name to his invention. Only few people dare to eat these chicken wings. After all, they are the sharpest in the world! In order for visitors to taste this dish, the restaurant administration takes some precautions. So, the guest signs a document according to which he waives prosecution of the establishment in case of possible problems with digestion. To make the wings so spicy, the Savina pepper variety is used, it is one of the hottest in the world. If there was a daredevil who ordered this dish, then the waiters are immediately preparing to give him " ambulance". Always at hand is sour cream, white bread and milk sugar, which can become a kind of antidote. Chef Rosenberg himself has long wanted to create an unusually spicy dish. He believes that although for most people these wings will be absolutely unacceptable, perhaps somewhere in the world there is a person who will eat the dish with the greatest pleasure.
Bollywood Burner. In London, there is an institution of Indian cuisine, which rightfully claims to be the owner of the spiciest dish on the planet. The chefs of this restaurant believe that this is precisely their lamb dish with curry sauce, carefully sprinkled with the hottest peppers in the world. All together it is called "Bollywood Burner". True, it is not found in the main menu. Such a spicy dish can only be prepared by special order. And in this case, a gourmet who wants to taste such a spicy dish must first give the administration of the institution a receipt. There he confirms that he ordered this food consciously and in case of any complications with the body he takes full responsibility. Such a spicy dish came from the Indian province of Hyderabad, where such food is generally traditional. Gourmets who have tasted curry in an English restaurant say that there are no such hot sauces anywhere else. After all, for its preparation, naga pepper is used - the most spicy plant in the world. There is a special Scoville scale that evaluates the hotness of peppers. So, according to her, the naga has an indicator of 850 thousand units. Is it a lot or a little? For example, the Tabasco pepper used in traditionally spicy Mexican cuisine has "only" 800 units. And that pepper-based tear gas that is used by police in America - 2 million units.
Phaal. This dish is prepared in India, where this curry is considered the most spicy. Phaal sauce is not easy, it includes 10 types of pepper at once. Among them is Bhut Yolekiya - the most spicy spice on the planet according to the Guinness Book of Records. But the dish became famous not at all in the homeland, but in New York. There, the sauce began to be offered in one of the restaurants. As a result, visitors, having tasted such an unusually spicy, but tasty dish began to bring their friends there.
"The infamous hot pot." The Chinese do not consider it shameful to eat such a dish at all. It is prepared in one of the country's restaurants. It's hard to say why this sharp powder got that name. There is a legend according to which the dish was once part of some sadomasochistic ritual. But the owner of the establishment says that visitors are not stopped by strict warnings about the extraordinary spiciness of the dish. As a result, literally after the first spoon, a typical picture is observed - people grab their throats or stomach and ask them to bring them some liquid as soon as possible.
Australian chili. Speaking of spicy food, we mean Mexico, India. However, it turns out that Australians can also cook really hot dishes. It was here that they came up with a specific chili, which is considered almost the hottest sauce in the world. Naturally, there are no queues of extreme gourmets for such a spicy dish and never have been. Usually the sauce is added in the form of a small portion to some main dish. In its pure form, only a madman can eat such chili. When preparing this sauce, they use the same hot naga jolokya pepper as in the Indian restaurant in London mentioned above. Recently, the media reported that there were two daredevils who decided, in pursuit of fame, to swallow not even the sauce, but its main burning component. Ryan Duke and Alex Fanning were able to survive their brave attempt. But both have similar impressions from their experience - they will never try such a dish a second time. But the guys got a reason to be proud of themselves and a portion of glory.
Tabasco. This Mexican sauce is known all over the world. But the most common is its lightest and most gentle version - Tabasco Green Pepper Sauce, its sharpness index is only 600-1200 points on the Scoville scale. And the most spicy sauce from this family is Tabasco Habanero Sauce, its indicator is 5-7 thousand points, which is almost 10 times more than the strength of Tabasco Green. This sauce has not only an unprecedented spiciness for the average consumer, but also a complex original recipe straight from Jamaican cuisine. Tabasco Habanero contains vinegar, habanero peppers (one of the hottest in the world), cane sugar, salt, mango pulp, tamarind, bananas, papaya, tomatoes, dried onions, garlic, spices and regular Tabasco sauce along with aged in oak barrels pepper of the same name. Tabasco Abanero hot sauce is usually consumed with vodka. The effect of it is much greater than the effect of any pepper. It is enough to add only a drop of hot sauce to a glass. It is also used as a seasoning not only for the native Mexican, but also for the very exotic cuisines of the world - African and Caribbean.
Couscous with lamb and vegetables. In the Maghreb countries (Morocco, Tunisia, Libya, Algeria), couscous is almost the main dish in the diet of local residents. But it is also common in other African countries, as well as in France, the province of Trapani, in Italian Sicily and in some countries in the Middle East. Couscous has several cooking options, but not all of them are spicy. There is sweet couscous, fish and even a vegetarian variety. But the option with lamb is traditionally famous for the abundance of pepper. As a result, the combination of all the ingredients in it gives a very spicy dish. Is it any wonder after that that the people of Maghreb, and even the Africans, who for the most part love couscous, behave more actively and much more cheerfully than their neighbors from the north, the Europeans. Couscous is based on semolina obtained from durum varieties wheat. Traditionally, couscous is made by women, as the work on such a dish is very laborious.
Mexican watermelon. Watermelon is usually considered a sweet dish, few can believe that it can make a real fire in the mouth. Meanwhile, in Mexico, where they seem to strive to make any dishes spicy, this berry, prepared in a special way, is also among the most spicy dishes. Application hot spices found in this case. Watermelon is abundantly flavored with pepper, salt and watered lemon juice. Such a dish has a very specific taste and many simply do not understand it, considering it disgusting. Although we have salted watermelons in some places, no one has thought of peppered watermelons. But in Mexico, there are those who want to try such exotic spicy food.
Mother Africa. Sauces are produced under this name in South Africa. They are so sharp that they can scare away even seasoned Tabasco fans. Sauce Mama Africa Abanero makes even the most persistent spicy lovers cry. And this is not surprising, because the indicator this dish- 22 thousand scovilles. Gourmets warn ordinary people against thoughtless tasting, it is quite enough just to smell the sauce, and even then it is desirable from a distance. Fresh fruits and chili peppers, as well as green peppers, onions and garlic, lemon juice made Mama Africa so spicy. To give the dish a piquant taste, a whole range of dried and fresh seasonings is added there: oregano, ginger, basil, mint and black pepper. Mama Africa has several varieties, but the most spicy varieties are "Abanero", "Mama Africa with Red Chili" and "Mama Africa Chili with Mint".
Kimchi. This dish is made in Korea. Kimchi is pickled vegetables spiced with pepper. The basis of the dish is Chinese cabbage. Fermented heads are sprinkled with onion, garlic, ginger and red pepper. In Korea, kimchi a traditional dish, it is difficult to imagine a feast or even an ordinary meal without it. Locals believe that regular and moderate consumption of kimchi helps to dissolve unwanted fat stores. So a spicy dish can also be considered dietary. Another useful side of kimchi is its ability to effectively resist colds.
Food with peppercorns attracts gourmets because the dish to which they added hot pepper, brighter taste and aroma. In an ordinary kitchen, the hostess most often encounters black sweet peas, but there are a lot of truly bitter varieties.
The Guinness Book contains the most in the world, some of them are used in cooking in restaurants, others are used for sauces, and still others are used as components of military and protective weapons.
"Pepper" story
Thanks for the appearance of a burning culture in Europe, Columbus should be, who first brought this plant from one of his travels. India is considered the birthplace of fragrant, while the real sharp varieties of this plant grew in South America, and by the time the great navigator discovered the New World, its indigenous population had already “domesticated” several of them.
Soon the triumphal procession of burning fruits began all over the world. Doctors who made pepper tinctures and plasters wrote about their benefits. Cooks with the help of hot additives changed the taste of long-familiar dishes and created new recipes.
A century after Columbus traveled in vegetable gardens and greenhouses in different countries domesticated species of chili grew in Russia in the 18th century, but by this time it was already well known not only in Europe, but also in the countries of the east.
Varieties - "millionaires"
Once upon a time, a scientist from America, Wilbur Scoville, decided to establish the sharpness of various tasters, for which they were invited. Their job was to taste the pods after a sip of sugar water. The intensity of sensations tasters and formed the basis of his first scale.
With the progress and development of the chemical industry, it became possible to determine the hottest peppers in the world in the laboratory. The new scale was named after Scoville, thus perpetuating his name. There are varieties that are slightly bitter, but there are also those that will make a person feel very uncomfortable, or they can even get burned.
Truly “vigorous” fruits are considered to be fruits whose sharpness exceeds the Scoville scale mark by 1 million. These include:
- Trinidad Scorpion CARDI is a variety bred by breeders from the Caribbean Agricultural Institute of Trinidad. The name "scorpion" given to a series of these plants suits it very well, since the shape of its tip resembles a sting, and the sharpness is simply incredible. The fruits of this pepper are not used for food, since it should be collected and processed in protective clothing and gloves. From it in Trinidad make a chemical weapon - tear gas. Today it is considered one of the most dangerous among peppers, having an indicator of 1 million Scoville.
- Naga Morich - leads its "pedigree" from the northern part of India and Bangladesh. The indigenous population of these countries, knowing about the insidious burning properties of the fruits of this plant, eat it in unripe form. Gourmets, who know how to feel not only the spiciness, but also the taste of pepper, claim that it is fruity, close to orange and pineapple.
- "Bhut jolokia" - a millionaire who got into the Guinness Book of Records in 2011, in the category "most hot peppers in the world". This variety appeared naturally, and its pungency is directly related to where exactly it grows. The homeland of the most "lethal" is the northeast of India, while in the central part of the country it is completely harmless. The government of the state allowed the use of "bhut jolokiya" in tear grenades to disperse hooligans.
- "Bhut jolokia chocolate" is just as famous as its red counterpart, but it is extremely rare in nature, so it is grown on plantations and used for cooking
Not all varieties of hot peppers, as it turned out, grow in their natural environment and are used for cooking. But there are varieties much sharper.
Varieties with over 1 million units
Today, many plants are bred by crossing different types in laboratories. Did not escape this and hybrid varieties of pepper.
- 7 Pot Chili - Originally from Trinidad, it got its name from the Jamaican saying that one fruit is enough for seven pots of food to pepper and flavor a dish.
- Gibralta is related to Spain, since now it is his homeland, but he was created in the laboratory of England. In order for the plant to justify its sharpness, extreme conditions for growth are created for it - high air temperature in enclosed spaces. It cannot be found in the kitchen of a Spanish woman, but it is supplied to restaurants for preparing traditional dishes.
- Infinity chili has 1,176,182 units and was artificially bred in the UK, a country where there are no traditionally spicy dishes. This red hot pepper is completely unattractive in appearance, but real gourmets love it.
- Naga Viper was bred by breeder Gerald Fowler and crossed 3 different varieties peppers. In order to grow it, you should buy seeds every time, since with each new generation its properties are reduced. To buy planting material, you need to sign up in the queue, as there are a lot of fans of such a “sharp” all over the world.
Such varieties of pepper should be used very carefully in cooking and follow the dosage according to the recipe.
Varieties over 1.5 million
There are not many varieties that have crossed the indicator of 1.5 million units on the Scoville scale. Among them:
- Trinidad Scorpion Butch T - Guinness Book Record holder in 2011. You have to be really extreme to add it to your food. The cook needs protective clothing, a mask and double latex gloves. If pepper gets on the skin, then in addition to burning, a person gets numbness in this place for a couple of days.
- 7 Pot Douglah is a type of "chocolate" pepper, but marked 1.8 million on the scale. Oddly enough, but this hybrid variety has fans who claim that this is the most juicy, fragrant and hot chili pepper.
Such experiments of breeders should be treated with extreme caution, as you can get health problems for life.
Varieties with 2 million units
- Trinidad Moruga Scorpion is the only natural specimen of this pungency. It grows in Trinidad. There is as much capsaicin in one pod as in a can of gas. Even a very small piece can kill hypertensive patients. In addition to being hot, the fruits of this plant have a pleasant fruity taste, so a small amount of pepper added to the dish will give it both spiciness and piquancy.
- Carolina Reaper - originally from South Carolina, has a rate of 2.2 million units. It has firmly taken the honorable first place in the Guinness Book since 2013.
These are indeed the hottest peppers in the world, so they must be treated with caution.
The benefits of hot pepper
Thanks to the capsaicin alkaloid found in stinging pods, they can cleanse blood vessels, “kill” cancer cells or prevent their appearance. It is useful for people with impaired metabolism and overweight, as it promotes the absorption of food.
The most popular variety among summer residents is adjika pepper. Its elongated pods with juicy and fragrant pulp are used not only to prepare the sauce of the same name, but also add a piquant taste to any dish.
