[CH] "It was like having your tongue hit with a hammer."

Rob Solarion (roberto@1starnet.com)
Mon, 9 May 2005 10:59:00 -0500 

<http://enjoyment.independent.co.uk/food_and_drink/news/story.jsp?story=636826>

Eat at your own risk: chilli with health warning
By Tariq Tahir
Published : 09 May 2005

Capable of a heat several thousand times stronger than any curry, the
world's strongest chilli powder is so fiery that its inventor will not
be held responsible for its consequences.

Before you sample the ultra-fine powder, a waiver must be signed
absolving its maker of liability for your demise or serious injury.

Given that it is manufactured in conditions similar to those for making
chemical weapons, allowing the powder to touch the skin is not
advisable.

Blair Lazar, the maker, a hardened "chilli head", said: "It was like
having your tongue hit with a hammer. Man it hurt. My tongue swelled
up and it hurt like hell for days."

Mr Lazar's concoction, "16 Million Reserve", is pure capsaicin, the
chemical that gives chillies their heat, and will be unleashed on the
American market this week.

Just a few crystals are in each wax-sealed crystal flask, and just 999
limited-edition bottles will be available for $199 (£105) each.

Just how strong this powder is can be seen by how it compares with
other chillies. The internationally recognised measurement of heat is
the Scoville unit, named after an American chemist, Wilbur Scoville,
who in 1912 devised a test for the potency of chilli.

The strongest chilli is the red savina, from Mexico, which entered the
Guinness Book of Records at 570,000 units, while the still fiery
jalapeño chilli has between 2,500 and 5,000 units.

Both will bring tears to your eyes, but their power is dwarfed by the
16 million units - hence the name - registered by Mr Lazar's powder.
Mr Lazar claims that 250,000 gallons of water would have to be
consumed before the chilli could no longer be tasted.

His company, Extreme Foods, uses several tons of fresh peppers to
produce 1lb of capsaicin for the 16 Million Reserve. Moisture is
removed from fresh peppers until they form a thick, tar-like substance
from which all impurities are removed using a secret technique. The
process takes place in a laboratory where workers must wear white,
sealed suits and masks to prevent them inhaling the dust.

Mr Lazar began his career as a hot sauce creator after he discovered he
could clear drunks from the bar at which he worked by giving them
chicken dipped in a hot home-made sauce.

A "2am Reserve" made by Extreme Foods was made in honour of his time
behind the bar, followed by a "6am Reserve", which measured 10 million
units.

He admits the powder has little use in cooking, and will be consumed by
so-called chilli heads searching for the next hot-high.

"It shouldn't be used for flavour," he said. "The only function is its
heat value."

The maker of some of Britain's hottest chillies says there will be no
attempt to match the Americans.

Steve Waters, co-owner of the South Devon Chilli Farm, said: "The
Americans are obsessed with having the hottest chilli and you have
brands like 'A Bomb', a tiny drop of which can be very, very painful
on the tongue."

The hottest chilli sold by his company is the habanero which is pickled
in cider vinegar and has a strength of around 500,000 units.

While there might be little culinary use for such hot chilli, those who
consume it might be getting high on the pain, says Mr Waters. "Real
chilli lovers have said that it really gets the endorphins going and
can be as addictive as jogging."
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Rob Solarion
Northeast Texas

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