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Speaker 1: The one hundred and forty eighths Ashburton Amp show back

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Speaker 1: this Friday the thirty first and Saturday the first of November.

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Speaker 1: All of your favorites returning and some new editions such

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Speaker 1: as a chili eating competition. And somebody who's helping pull

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Speaker 1: this together is Jay from an outfit called Spicy Boys,

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Speaker 1: which started twenty eighteen as a stall at a farmer's market.

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Speaker 1: They've now got a factory supplying hot sauce right across

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Speaker 1: the country, thirteen chili sauces in the range, drawing on

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Speaker 1: seven different varieties of chili's get They munched through five

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Speaker 1: hundred kg's of these things a week, and this is

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Speaker 1: what he's going to be serving up on Saturday. So

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Speaker 1: began by asking Jay, what's what's the hottest chili that

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Speaker 1: you use?

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Speaker 2: The hottest that we use? These one called chocolate Carolina

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Speaker 2: Rappers's called chocolate. That's just what they call the brown

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Speaker 2: varieties those chilies.

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Speaker 1: So does it subdue it in any way?

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Speaker 2: No way worse. The spicy compound within chilies is called

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Speaker 2: cap space, so that's the chemical that gives the spice feeling. Yeah,

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Speaker 2: And then in the there's also another compound called dihydro

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Speaker 2: cape space, and that is found at a higher at

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Speaker 2: a higher amount within the chocolate varieties of chilie so

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Speaker 2: and choclate gropers, there's a higher amount of dihydro cape

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Speaker 2: sasson And instead of being that stingy on the tongue burn,

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Speaker 2: it's a deeper like in your throat burn. And it's

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Speaker 2: the receptors that are allowing you to be able to

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Speaker 2: feel that pain. So most mammals have it right, And

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Speaker 2: it's so that I think it was developed because the

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Speaker 2: chili plants don't want mammals to be eating the fruit.

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Speaker 2: They want birds to be eating the fruit and then

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Speaker 2: going to put the seeds all around, and so they

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Speaker 2: created cap sasin to stop mammals from eating it. Yeah,

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Speaker 2: And so birds like any birds don't have cape space

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Speaker 2: and receipts in the checks or whatever, and they won't.

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Speaker 1: They don't feel the heat.

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Speaker 2: Really, you can use it to get rid of like

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Speaker 2: knives or rats or elephants. I'm pretty sure over in

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Speaker 2: Africa they use chili. Welly used to use chili sprays

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Speaker 2: to keep elephants away from.

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Speaker 1: Yeah, so you're saying if there's any leftover stuff from

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Speaker 1: this coming week, kend I should take it and put

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Speaker 1: up in the roof. Keep the rodents away. Yeah. Yeah.

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Speaker 2: If there are any local astir birds, this is the

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Speaker 2: perfect competition for you to come win.

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Speaker 1: You're on there too. Why is it that some people

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Speaker 1: are more sensitive to the heats than others.

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Speaker 2: Yeah, I'm not too sure about that one. I think

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Speaker 2: that is a case by case. There are a few

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Speaker 2: people that I've seen that apparently don't have pain receptors,

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Speaker 2: and those.

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Speaker 1: People so they are birds, they're relatives of birds.

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Speaker 2: Yeah, they must be, because there is one. There's one

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Speaker 2: lady who's won the North Island finals and she apparently

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Speaker 2: had no pain receptors. I watched it in person, thirty

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Speaker 2: chilis and shehouldn't break the sweat.

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Speaker 1: She was zero zero.

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Speaker 2: It was insane.

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Speaker 1: Oh my gosh. So naturally wanted to know what we're

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Speaker 1: in store for.

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Speaker 2: So we're going to be doing a mixture of sauces

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Speaker 2: and chilies, and then we might even bring some of

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Speaker 2: those gunpowder, which is our smoke dried chili powder.

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Speaker 1: Hello, we did some.

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Speaker 2: We did a competition recently with that stuff and it

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Speaker 2: was it worked very well. I like to get very

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Speaker 2: intense into the competition. So as much as the competitors

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Speaker 2: against each other, I view it as all of the

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Speaker 2: competitors against me, and so I always get very nervous

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Speaker 2: that they're going to eat me out of all the chilies,

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Speaker 2: and then there's going to be more than one person standing.

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Speaker 1: Well, Jay, I'm hoping that I might just be one

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Speaker 1: of them. Personally, I'm looking forward to this. So I'm

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Speaker 1: going to be packed up there at the banquet table

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Speaker 1: with you on set today. And I do rape myself

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Speaker 1: fairly tolerant to spicy stuff, like like the confidence. If

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Speaker 1: that confidence is mislay and we do start feeling the burn,

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Speaker 1: what helps is milk. The best go to.

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Speaker 2: Uh, milk is a right cold Milk's pretty good, But

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Speaker 2: I personally prefer like ice cold water. Some people say

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Speaker 2: that water is bad because it like rereads the heat around. Yeah, No,

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Speaker 2: I don't find that to be the case. I I've

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Speaker 2: found that the only real folks is time you sut

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Speaker 2: it out.

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Speaker 1: There's no easy option here.

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Speaker 2: We haven't found to cure yet.

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Speaker 1: You know. This reminds me of the episode of The

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Speaker 1: Simpsons where Homer is at the chili eating contest.

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Speaker 2: He puts the wax down the throat.

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Speaker 1: He puts the wax on the throw you reckon.

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Speaker 2: That would help, I say, I would. I haven't seen

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Speaker 2: it done yet, but I'd love to. I'd love to

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Speaker 2: see someone to tempt that well.

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Speaker 1: It is five hundred dollars up for grabs, all thanks

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Speaker 1: to Audie Petroleum with the chili eating contest. This set

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Speaker 1: today and it all starts eleven o'clock a I.

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Speaker 2: Think it's eleven, and then it goes almost likely go

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Speaker 2: for about two hours. It will be some hardcore people

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Speaker 2: up there if they're going for two hours, so will

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Speaker 2: most likely start with just a little kalipenia, do some introductions, obviously,

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Speaker 2: introduce the celebrity guests yourself, and then we've got any

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Speaker 2: of the hardcores that have driven driven down, we'll stay

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Speaker 2: high to them.

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Speaker 1: And are you inviting some special guests.

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Speaker 2: Because there's prize money involved. I think it attracts some

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Speaker 2: of the so you might be getting some you might

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Speaker 2: be getting some of the seasoned professionals coming down. But

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Speaker 2: we'll go through that and then we'll probably start with

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Speaker 2: a little kalipenya around just to ease everyone. Then show

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Speaker 2: them what they're in for. And then get right into

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Speaker 2: it and it's gonna be it's gonna be a whole

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Speaker 2: good day of spice, pain and obviously glory for that

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Speaker 2: special person.

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Speaker 1: What more do you want and if you would like

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Speaker 1: to have a crank at that glory and that cash,

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Speaker 1: it is not too late to sign up for the

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Speaker 1: chili eating competition at the show this weekend. Just jump

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Speaker 1: on the websites Ashburton Show, dot co dot nz