Pleasure and Pain – Divine Torture Hot Sauce

1 07 2011

It has been a while since  I have last been excited about a new hot sauce being released…the very fact that I find hot sauce releases to be exciting suggests that I may possibly have a diseased mind but moving swiftly on.

Divine Torture is the first super hot sauce from Pleasure and Pain and is being produced in small batches of just 50 bottles a time…how is that for exclusivity!

The manufacturers blurb sounds quite interesting –

” Developing our own super hot sauce has been no easy task and quite frankly the tasting sessions alone have almost killed us, but the result is something we are all very proud of. Foxy has devoted the last 12 months to creating, quite literally, lava in a bottle. Using Scotch Bonnet and Naga chillies and two different varieties of chilli extract to intensify both the immediate and secondary burn this is something not to be trifled with. “

At less than a tenner a bottle my order has already been placed…expect to see a review coming as soon as the postman can deliver.





The Moruga Scorpion

28 01 2011

I wrote recently about one of the handful of contenders to the throne of world’s hottest chilli – the Naga Viper.

Following up on that post I want to bring to your attention the Moruga Scorpion which has been developed by Jim Duffy from Refining Fire and is closely related to the Trinidad 7 pot which might I add is already a stupidly hot pepper.

The Moruga is reportedly hitting the scales at a mighty 1.46 million SHU – now that is just mental quite frankly, nearly 50% hotter than the Bhut Jolokia…

Until official tests are carried out and results are announced the Bhut Jolokia is still officially top dog but it will be interesting to see which of its heirs apparent will take the crown.

Now to get an idea of just how hot the Moruga is I have included a quick video of Buddah from I Love it spicy.com tackling one of these fiery little beggars.





Professor blames hot sauce for indecent activities.

17 01 2011

Alan in the Hangover states that counting cards isn’t illegal, merely frowned upon like masturbating on an airplane…

Well unfortunately for Floridian professor Rafael Escamilla this isn’t advice that should be taken seriously by anyone. The educator  has found himself in trouble with the law after exposing and pleasuring himself on a Skywest flight from Salt Lake City to Lewiston

Escamilla had lowered his lunch tray but was spotted massaging his member by his fellow  passenger a 17-year-old cheer leader who happened to be sharing the seat next to him. The traumatised young lady took herself off to the toilets and on leaving them found an empty seat elsewhere on the plane informing the woman next to her that Escamilla had “creeped her out”.

Upon landing she made the incident known to her father who contacted the relevant authorities who intercepted professor Escamilla and arrested him.

When interviewed by the cops Escamilla claimed that he had spilt Tabasco brand hot sauce on his penis earlier on that day and had been trying to “rub”and  “massage” away the burning sensation he also claimed that it “wasn’t hanging out” and that he had tried to disguise it with his tray.

Now whether there is any truth in the story or not I have a couple of issues; firstly how did he manage to get tabasco sauce down there? Was he eating nude?

Secondly; the prof claimed that he spilt the sauce on himself at breakfast that day, if that is the case how the hell was tabasco, pretty much the mildest sauce out there, still burning him up that much later on in the day.

Thirdly and most importantly how would anyone let alone an educator think that it would be appropriate to deal with this itching feeling whilst seated on an airplane, especially when the passenger alongside you is a teenage girl? Did it never occur to him to walk 50 feet or so to the toilet cubicle and deal with the issue there…. well the police asked this question as well and Escamilla informed them that he “didn’t feel that it would help.”

The officer who conducted the interview did note down that at no point during the conversation did Escamilla react in a way that would suggest he had an incredible itch on a particularly sensitive area of his person.

Now I don’t claim to an expert in the field of  genital injuries however I have eaten Bhut Jolokias and then gone to the bathroom having forgotten to wash my hands first… let me go on record as saying that hurt, in fact it hurt quite a lot. Even so that level of pain from a chilli over 200x hotter than tabasco sauce would not have made me masturbate on a plane in front of a child.

Whether or not he is a criminal remains to be seen but he is certainly an idiot.





Darth Naga Vs. Naga Viper

12 01 2011

I wrote a post a while back mentioning that there is a new contender to the throne of the world’s hottest chilli – click here to read

There are several chillies that look like they are going to beat the current official holder, the Bhut Jolokia, but the Naga Viper which has been grown and developed her in good old blighty looks like it is going to leave them all dead in the water.

I have placed my order for some Naga Viper seeds so that I can start growing my own little atomic morsels but in the meanwhile I have to sate my appetite by watching others suffer instead.

So here is a video of Darth Naga chowing down on a Naga Viper – those of you of a sensitive nature might want to look away…





Naga Viper – The World’s Hottest Chilli Pepper?

15 12 2010

There has been a lot of buzz for a while now that the fearsome Bhut Jolokia has been knocked off its top spot as the world’s hottest chilli pepper.

It was announced back in October that Gerald Fowler from the Chilli Pepper Company had grown a new chilli that had not just beaten the Bhut but had destroyed it…. not only that but it has been developed and grown in the UK of all unlikely places.

The name of this deadly little beauty, the Naga Viper and here it is:

Rather unassuming for something that would melt your face and having you rushing for the chilled toilet paper.

The Viper is the result of selective cross breeding of the Bhut Jolokia, Naga Morich and the Trinidad Scorpion all of which are so hot it is not even funny.

Warwick University HRI have carried out HPLC testing on the Viper and have returned some pretty impressive numbers, it seems this bad boy has a LOT of heat 1,349,000 SHU to be precise.

Now numbers by themselves don’t always mean a lot to people so here is a quick comparison:

Bhut Jolokia – 1,001,304

Red Savina Habanero – 350,000 – 577,000

Jalapeno – 2500-8000

So we are looking at a chilli that is over 250 times the heat of a jalapeno, now that is hot!

There is an awful lot of dispute going on as to the veracity of the results, in particular there are claims that NMSU  are the only real authority in terms of accurately measuring the heat of a chilli, whether NMSU are the be all or not one thing is certain further verification will be required before Guinness start handing out world record certificates.

As of the end of October Gerald Fowler was in the process of sending pods away for DNA testing so before too much longer it will be official one way or the other.

Personally I think that whether or not the Viper is crowned top dog it is only a matter of time before someone in the UK turns out a world-beating variety and it says a lot about the skill and dedication  of chilli growers in the UK that they are turning out chilli peppers that are even in contention considering the huge climatic disadvantages we suffer from in this part of the world.

Picture credit – cascade news




Make your own chili powder

23 11 2010

A number of years ago I found myself getting increasingly fed up with shop bought chili powder.

Unless you go to a specialist shop it is just not a particularly good product; some chili powders have no heat what so ever even if they are labelled as being hot, some have no flavour to them at all and many of them are adulterated with colourants and additives which are just unneccessary.

So I started making my own, now I am able to have different blends or mixes made up ready for certain recipes and have complete control over what goes into my chili powders, their flavours and levels of heat.

You can also make rubs and seasoning blends in advance by mixing in the required herbs and seeds.

Because I tend to get through quite a lot of chili powder I make fairly large batches at any one point but you can make as much or as little as you wish.

You will need to ensure that you are using dried chilies or if not you are going to end up with a paste as opposed to a powder.

If you aren’t able to find the variety of chili that you want in a dried form you can but them fresh and dry them yourself, or even better grow your own chilies.

In order to dry your chilies you will need to remove the stems and the seeds from the chili and flatten out the pieces.

Place these onto a dry baking sheet and bake in the oven for about 5 or 6 minutes before checking them. Smaller less fleshy pieces will dry out quicker and can be removed before returning the larger pieces to the oven for a further 5 minutes.

Once all of the pieces of chili are nice and crisp break them into  smaller section and pop them in a blender or better yet a spice grinder, pulse the chilies for afew seconds until you are left with a powder.

Hopefully you will notice that the colour of your chili powder is far deeper and that the aroma and flavour are far stronger and less artificial.

Store your chili powder  out of direct sunlight in a glass jar with a tight fitting lid.








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