Spicy hottest thing anyone's tried, heard of etc.?
 

I've heard of spicier than sixteen million scoville units before. - Jason

Hottest thing I've ever ate was hot sauce made with concentrated Habenero extract which is way more heat than I can enjoy.


The hottest pepper in the world is the Carolina Reaper (~2m scovilles). Pure capsaicin, the thing in peppers that makes your mouth burn, is 15-16m scovilles.

If you want hotter than that you can try eating some Resiniferatoxin (RTX) from a cactus in Morocco. Idk if eating the plant actually burns but the RTX chemical found inside comes in at a cool 16billion scoville units.

https://upload.wikimedia.org/wikiped...resinifera.jpg

http://loghouseplants.com/plants/wp-.../PepH_Thai.jpg
Thai dragon peppers

Had a bush of these growing at our house as a kid, and they weren't actually all spicy. There'd be some duds in there so you could eat two and be fine, but if you chomp into a firy one, you're going to be wiping tears from your eyes for the next ten minutes.

A curry I had from a street cook in India. Dunno what it was but it was very unpleasant. I like hot food ordinarily but that way beyond my limit.

Well, there's shooting yourself in the face, and then there's actual food.

Try Wings and Things Atomic Sauce. Holy freaking hell. Hottest thing I've ever tried to endure.

https://scontent.fsan1-1.fna.fbcdn.n...f9&oe=567F9FD9

Not sure, maybe a Madras I had in a restaurant once. That's meant to be a mild to medium curry but it blazed my face off.

I've been meaning to try a Phaal at some point, I probably could do it but I doubt it'd be enjoyable and I don't really see the point in eating unbearably hot things, but then I thought a Vindaloo would but hot and it's not at all.

For ****s and giggles i've tried the Bhut Jolokia and the Moruga Scorpion peppers. Both make your face bleed and are painful the next day. I still want to find the Carolina Reaper which is apparently the hottest pepper currently on the planet. I avoid straight Capsicum because I don't like ass bleeds.

https://www.google.com/url?sa=t&rct=...WV3XM5IV3xOswg

Hmmmmm... Seems suspiciously like good ol' cayenne posing as something more exotic.

Edit: would like to add that the age of a given pepper strongly effects the spice factor. For instance, my @$$hole is still recovering from an aged jalapeño on last month's chicken sandwich.