Estrek's Tribute to Chili Peppers - Naga Viper Traditional Cache
estrek: Archiving due to post-flood recovery efforts.
Estrek's Tribute to Chili Peppers - Naga Viper
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One in a series celebrating our favorite producers of endorphins, and the man who measured them.
The Naga Viper pepper was the official holder of the Guinness World Records "World's Hottest Chilli" record as of February 25, 2011.[1] The Naga Viper pepper, with its rating of 1,382,118 Scoville Heat Units (SHU), beat the previous record holder, the Infinity Chilli. The Naga Viper was created in England by chilli farmer Gerald Fowler of The Chilli Pepper Company, based in Cark, Cumbria.[3] It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world's hottest peppers).[4] Due to its hybrid nature, it is unable to produce offspring exactly like the parent due to segregation of alleles and therefore traits. The Chilli Pepper Company is continuing its work to stabilize the variety. The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. All chilies found around the world today have their origins in Central America and South America. Chilies were spread by the Spanish and the Portuguese in their quest to build a global empire and are still grown in their former colonies in Africa and Asia. The chili varieties found in Southeast Asia today were imported and cultivated by Spanish and the Portuguese colonists and traders.
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