What's the spiciest food, or the hottest hot sauce, you've ever had before?

I like to go to my local Vietnamese restaurant for Pho, a noodle soup that is available in almost infinite varieties. Along with the steaming bowl of Pho, they bring a plate that contains three ingredients:

bean sprouts

a stalk of Thai basil

one piri-piri pepper (also called birds-eye, or African devil; it might have other names, too).

The pepper is cute, http://4.bp.blogspot.com/_iNH2ahciejU/SgM0sFEO1SI/...

Don't they look sweet? sort of like miniature tabasco peppers.

You're only given one, and you sort of bruise it and swish it around in your soup.

I usually leave it in the bowl of soup and make sure to eat around it.

Well... a couple of weeks ago, I was too busy reading my book and not paying enough attention to what I was gathering in my chopsticks.

I ate the piri piri pepper.

The Scoville scale measures how hot peppers are -- what their capsaicin strength is.

Of peppers (not pepper spray, or pure capsaicin extract, or other methods of concentrating the ingredient), the hottest is Red Savina habanero, followed by the standard habanero, then the scotch bonnet. The piri-piri is in fourth place.

Tobasco sauce is about 2,500 scovilles; piri-piri is 100,000 to 250,000 scovilles.

I had tears streaming down my face and my nose was running uncontrollably. I didn't feel sad, but I'm sure I looked like an emotional wreck in the restaurant!

I think I felt the endorphin rush one is supposed to get when eating food that's tremendously spicy, but I'm not sure. I was too busy trying not to look unordinary in the restaurant.

i'm no longer into warm stuff so for me it would be warm cherry peppers or something equivalent. I stumbled in this data a whilst decrease back and it sounds like a checklist: Researchers at New Mexico State college have chanced on the international’s maximum well-liked chili pepper. that is asserted as the Bhut Jolokia, a form originating in Assam, India. In tests that yield Scoville warmth contraptions (SHUs), the Bhut Jolokia reached a million,000,000 SHUs, very virtually double the SHUs of former hotshot pink Savina (a sort of habanero pepper), which measured an insignificant 577,000. the end result grew to become into introduced right this moment by utilising the yank Society for Horticultural technological know-how.

Some kind of 911 sauce years ago. I believe it had a ton of Red Savina habanero peppers included with the ingredients. The hottest I ever had since then is the Tabasco Habanero Sauce. I put a small amount of it in chili and is great for cold weather.

My Mum's marinade for Seafood, Pork, and Poultry:

Louisiana Hot Sauce, Red Curry Paste, Cayenne Pepper, Cajun Seasoning, and Chiles in Adobo Sauce.

My mother was born in Senegal (A French-speaking country in West Africa) to two Afro-Cubans, so she grew up liking everything spicy, and I mean EVERYTHING.

I usually have to eat her meals with some thick, buttered bread and a creamy daiquiri, like a Pina Colada. It helps. Trust Me.

I had an acquaintance from Jamaica - 5 generations, but he was as white as they come, and with the Jamaican accent. Anyway,he had an old family recipe. He told me to be careful with it - if you could actually see it on whatever you were eating, it would be too hot. I like hot food, but, man oh man, was he right! It tasted great though. I asked him to make me some, which he did. It takes at least 3 months to make - he would not tell me what was in it, but some part of it needed to ferment. Pretty scary, but delicious.

Frank's RedHot Sauce

Thai Chili's. I believe they are the same thing as the person above talking about the pho and chilis.

Speaking of pho, I just had some! YUM!

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HOT for me is just using Tabasco sauce.

buffalo wings