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Burner02
Herf-A-Holic Topic Starter

8 years ago

Chili grower defends world's hottest pepper after man who ate one was hospitalized

A chili grower defended the world’s hottest pepper called the “Carolina Reaper” following a report about a man who was hospitalized after eating the extremely spicy fruit at a contest.

Salvatore Genovese, who grows the world’s hottest chili on his British farm, told Sky News on Sunday the pepper needs to be “correctly” cooked and eaten to prevent health problems.

"We have sold, in the past couple of years or so, over half a million Carolina reapers and I have never had any knowledge or any complaint of anyone having to be hospitalized,” Genovese told Sky News. "It's not really designed to...just plonk it in your mouth and eat it…I would never do that and I wouldn't recommend it.”

"Just cook with it, make a curry, infuse it slowly take it out if you want to afterwards, and get the rich flavors from that super-hot chili,” he added.

A report released last week by British Medical Journal detailed a 34-year-old man’s mistake of biting into the so-called “Carolina Reaper” -- which led to his hospitalization. The man, who was not identified, ate the pepper at a 2016 chili eating contest in upstate New York.

After he ingested the chili, he began dry heaving and developed intense neck and head pain that spread from his back to his head. He also had “thunderclap” headaches, described as “a blinding pain” that would last seconds at a time.

The man was diagnosed with reversible cerebral vasoconstriction syndrome, a temporary brain condition caused by the narrowing of blood vessels.

Genovese said the pepper should be used and eaten accordingly to prevent health issues.

"The way I always put it, is treat it like salt. You're not going to take a handful of salt and put it in your food and say 'wow I've got a wicked salt kick'. Just use small amounts, use accordingly,” he said.

The medical report also stated this was the first time a person was hospitalized for eating a chili.

Shahina Waseem, called Britain’s “Chili Queen,” also defended eating the Carolina Reaper and said the pain usually doesn’t last for a prolonged period — though she did admit eating the pepper makes her feel like she’s “dying” for a bit.

"You start from mild to the hottest chilies, you go through 13 or 14 rounds, and then you end up with the Carolina Reaper and then it does get you,” she said. "For me the pain would last an hour or two hours max. I have heard of people suffering afterwards — for me it's not so bad afterwards, but during the competition I feel like I'm dying."

#-o

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DrafterX
Herf-A-Holic

8 years ago

Sounds like a brain thinner... 😟

frankj1
Herf-A-Holic

8 years ago

agreed.

Whistlebritches
Herf-A-Holic

8 years ago

I wonder............if you rubbed one on your johnson right before sex.Could you maintain a fiery erection?If so ya think your partner would buck you off out of the chutes........or could you last the whole 8 seconds?

Where's TW and JadeRose..........I have a little assignment for you two.

DrafterX
Herf-A-Holic

8 years ago

Jade's prolly got one up his ass right now... 😟

Mrs. dpnewell
Herf-A-Holic

8 years ago

In my younger days I was a chili head. Savana Red Habanero, and extract sauces. I had one sauce that was 1.3 million SU. One drop on your tongue would give you a steady, painful burn for a half hour to 45 minutes. But you would also get one awesome capsaicin high. I could freak folks out by drinking Tabasco like water. When I was really into this, Tabasco had no heat whatsoever. Tasted like salty vineger.

I'm too old for that foolishness now, though I still use habaneros in my cooking.

David (dpnewell)

tailgater
Herf-A-Holic

8 years ago

Whistlebritches wrote:

And you can't spell "assignment" without a.s.s.

danmdevries
Herf-A-Holic

8 years ago

Mrs. dpnewell wrote:

Still have a sealed bottle of 3AM Reserve. That was where i drew the line. Never opened it.

I'll be growing habaneros again this year if this winter would end

Edited by user 8 years ago | Reason: Not specified

Mrs. dpnewell
Herf-A-Holic

8 years ago

^Grow your own. Cool. Once I get down to NC and have my own garden, I'll have to give some a try.

Edited to add: I looked up that 3AM sauce. Yes, an extract sauce right up there with the stuff I used to mess with. That sauce would be painful.

David (dpnewell)

Edited by user 8 years ago | Reason: Not specified

RMAN4443
Herf-A-Holic

8 years ago

#10

Man ,I thought Dave's Insanity sauce was hot.......that's nothing compared to some of these
http://ushotstuff.com/hotSauceHeatScale.htm

D.P.,a friend of mine used to carry a small grinder of the Red Savina in his pocket......he put that chit on everything......
that stuff would make my lips and face numb, but it sure cleared up the sinuses

Thunder.Gerbil
Herf-A-Holic

8 years ago

#11

D.P.,a friend of mine used to carry a small grinder of the Red Savina in his pocket......he put that chit on everything......
that stuff would make my lips and face numb, but it sure cleared up the sinuses

RMAN4443 wrote:

If it did that to your face, just imagine what it would do to Whistlebritches bunghole if you were to oblige him.

RMAN4443
Herf-A-Holic

8 years ago

#12

If it did that to your face, just imagine what it would do to Whistlebritches bunghole if you were to oblige him.

Thunder.Gerbil wrote:

[starfish] [argh] [crybaby]

Thunder.Gerbil
Herf-A-Holic

8 years ago

#13

Mrs. dpnewell wrote:

So, I guess this means we are not going to do a head to head Paqui One Chip challenge at CI's Cigarfarce this year?
/sad

8-[

I'm personally not fan of extract sauces, I just don't care for the way the flavors play out. To me, I might as well just spray OC gas on my food if that's what I'm after.

I do like fresh or dried peppers for cooking though. A year or two ago, when I finally got my hands on some fresh reapers that were decent, I did cut the end off of one and ate it straight just to see what it was like. Let me be the first to say it was one of the stupider things I've done in this life. Not quite as bad as getting tear gassed, but it was certainly up there.

RMAN4443
Herf-A-Holic

8 years ago

#14

Thunder.Gerbil wrote:

Sounds like one of them there "hold my beer and watch this" moments.....=d>

Thunder.Gerbil
Herf-A-Holic

8 years ago

#15

Sounds like one of them there "hold my beer and watch this" moments.....=d>

RMAN4443 wrote:

In hindsight, it certainly does seem like it should be one, although no alcohol was involved and it was planned, hence why I only cut off a small piece, like an 1/8" to eat. I wanted to find out how hot they were so I would have an idea for how much to use for various recipes.

Edited by user 8 years ago | Reason: Not specified

danmdevries
Herf-A-Holic

8 years ago

#16

So, I guess this means we are not going to do a head to head Paqui One Chip challenge at CI's Cigarfarce this year?
/sad

I'm personally not fan of extract sauces, I just don't care for the way the flavors play out. To me, I might as well just spray OC gas on my food if that's what I'm after.

Thunder.Gerbil wrote:

Not typically my style either but there's a Mad Dog 357 anniversary or collector series don't remember. But it's delicious. Huge flavor accompanies the heat

madspackler
Herf-A-Holic

8 years ago

#17

The “brilliant” chilie eater in NY must be a dumbass. If he eats the pepper and it’s not hot, he would argue “ is that all you got?”. The pepper does not have a warning printed in it, but if you have ever seen one of these rascals, they look nasty as well as pack a flaming punch. The inter webs have multiple videos of Carolina Reaper tastings. The pepper always wins. Don’t enter a hot pepper eating contest and expect jalapeños. Sometimes you might just get the real thing. Don’t blame the grower for actually growing something that exceeds expectations.

Speyside
Herf-A-Holic

8 years ago

#18

I don't like hot sauce because of the heat. I look for flavor. My favorite is Cholula.

Mrs. dpnewell
Herf-A-Holic

8 years ago

#19

RMAN4443 wrote:

Yes, I still have a little of the ground Red Savina left. It is rated at 500,000 SU. A fireman from Indiana used to grow and sell chili as a side business and the Red Savina was one of his trade marked peppers. I just went to his web site, and it looks like he is only doing hot sauces now. No more ground chili. Bummer.

David (dpnewell)