DSC_0228_Here there be Dragons, pt. 2
Thai dragon peppers, to be precise. These babies are about 50k-100k Scoville units (compare to habaneros at 100k-350k), and have a unique pain profile that is sharp and pulsing. They also have a pleasant fruity taste. They are good in anything spicy, but best when soaked in fish sauce, allowing the heat, salt, fruitiness and umami to complement each other.
I've seen then classified as both Capsicum frutescens and Capsicum annuum.
AKAs include Thai volcano pepper, facing-heaven pepper.
Usually they are green, ripening to red, but these also go through a purple phase, where they express anthocyanin (the same pigment as blueberries). Unfortunately, like many purple fruit and vegetables (like purple beans and purple asparagus), the purple turns green when cooked.
One thing to remember for those who are not fire eaters, if you get too much heat, drinking something usually won't help, unless it has sugar (this is why many commercial hot sauces add fruit or carrots).
Water helps while it's in your mouth, but when you swallow, the pain comes back. Capsaicin is a fat soluble molecule, so alcohol just spreads it around your mouth. Carbonation hits the same pain receptors as the capsaicin, so beer is probably the worst choice.
Milk is supposed to be a good cure, but I hate milk. Luckily, I have rarely had anything that was too hot for me.
DSC_0228_Here there be Dragons, pt. 2
Thai dragon peppers, to be precise. These babies are about 50k-100k Scoville units (compare to habaneros at 100k-350k), and have a unique pain profile that is sharp and pulsing. They also have a pleasant fruity taste. They are good in anything spicy, but best when soaked in fish sauce, allowing the heat, salt, fruitiness and umami to complement each other.
I've seen then classified as both Capsicum frutescens and Capsicum annuum.
AKAs include Thai volcano pepper, facing-heaven pepper.
Usually they are green, ripening to red, but these also go through a purple phase, where they express anthocyanin (the same pigment as blueberries). Unfortunately, like many purple fruit and vegetables (like purple beans and purple asparagus), the purple turns green when cooked.
One thing to remember for those who are not fire eaters, if you get too much heat, drinking something usually won't help, unless it has sugar (this is why many commercial hot sauces add fruit or carrots).
Water helps while it's in your mouth, but when you swallow, the pain comes back. Capsaicin is a fat soluble molecule, so alcohol just spreads it around your mouth. Carbonation hits the same pain receptors as the capsaicin, so beer is probably the worst choice.
Milk is supposed to be a good cure, but I hate milk. Luckily, I have rarely had anything that was too hot for me.