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Speaker 1: Welcome to Stuff You Should Know from House Stuff Works

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Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh Clark.

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Speaker 1: There's Charles w Chuck Barnett, and Jerry and that makes

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Speaker 1: this stuff you should Know. I was so gonna quote

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Speaker 1: the Red Hot Chilie Peppers, the band they apparently used

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Speaker 1: them at Guantanamo Bay to torture prisoners. Really yeah, that

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Speaker 1: surprises me. I know, usually that's like I've heard of

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Speaker 1: stories like that. Usually it's some kind of dark metal

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Speaker 1: or something like super Starling vocal band. Some might say abrasive,

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Speaker 1: some might I think it's very soothing to hear death metal. Supposedly,

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Speaker 1: there's a study out there, the head of ridiculously small

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Speaker 1: study population that found that it's calming has a calling

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Speaker 1: influence metal music does paid for by the Metal Association

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Speaker 1: of North America Scandinavia. Uh yeah, kind of surprised they

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Speaker 1: played the Chili Peppers since, uh, it's pretty easy on

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Speaker 1: the ears, isn't it. Well, one of the songs with

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Speaker 1: California Cation. The other later stuff isn't as good. I

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Speaker 1: could go a little crazy with that one. I'll talk.

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Speaker 1: What were you going to quote? I was gonna say,

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Speaker 1: give it away, Give it away now or something like that,

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Speaker 1: or fight like a Brave. I haven't heard that one.

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Speaker 1: That's early stuff you get to say, like under the

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Speaker 1: Bridge downtown. Yeah, I ate a chili pepper. I actually

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Speaker 1: read his biography. I guess it was an autobiography, Anthony Keatis,

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Speaker 1: because I was he writing about himself. Yeah. I was

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Speaker 1: just going through a kick where I was reading music

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Speaker 1: autobiographies of for just rock star stories. Didn't you recommend

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Speaker 1: the more by the best? Which one was it? Uh?

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Speaker 1: There's one, um quintessential one. I can't remember what it's called,

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Speaker 1: the Quintessential Crew. Yeah, just look at I mean it's

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Speaker 1: that's not an autobiography, that's just a biography. Yeah, but

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Speaker 1: that one's really good. The Slash one is good and

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Speaker 1: the Keyest one is good. Man, he that guy. He

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Speaker 1: had troubles, oh yeah, just bad drug troubles and woman

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Speaker 1: troubles over and over and over. But he's good now.

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Speaker 1: Well good for him. Yeah, welcome back to the fray,

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Speaker 1: Anthony Keynes. That's what I say. So we're not talking

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Speaker 1: about the red hot chili peppers. We're talking about red

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Speaker 1: hot chili peppers, right, not the right We're talking about

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Speaker 1: chili peppers, depending on where you are in the world,

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Speaker 1: c h I l I peppers or c h I

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Speaker 1: L E peppers or just chilies. Yeah, you can say that.

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Speaker 1: I think a lot of chefs just call them chilies. Well, yeah,

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Speaker 1: because they're like, they don't waste words. No, they don't

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Speaker 1: say peppers. It's a couple of extra syllables. Yeah, exactly, No, chef,

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Speaker 1: give me some of those chilies. Uh. It is the

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Speaker 1: bell pepper and the celery stalk and the onion. It's

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Speaker 1: part of the trinity of I guess you would call

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Speaker 1: it nolange cooking. Sure, the bell pepper is a chili pepper.

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Speaker 1: It's just um, a non hot chili pepper, but it's

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Speaker 1: still the same thing. Um. And it turns out that

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Speaker 1: we get that terminology chili. It actually was used by

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Speaker 1: the Aztecs or the Triple Alliance and Mesoamerica, the Triple

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Speaker 1: Indy's the Triple Alliance prior to the arrival of Columbus.

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Speaker 1: And it was Columbus himself where we get the the

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Speaker 1: misnomer chili pepper, because Columbus can that guy get anything right.

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Speaker 1: So he comes across the chili pepper and decides that

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Speaker 1: it must be a relative of the black pepper, with

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Speaker 1: which he and the rest of Europe are already very familiar.

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Speaker 1: So he calls it the chili pepper because he hears

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Speaker 1: up in Mexico they call it chili's. It's what the

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Speaker 1: Triple Alliance calls it. So that's where it came from,

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Speaker 1: chili peppers. But it has no relation whatsoever to the

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Speaker 1: chili or the pepper. The black pepper um and it's

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Speaker 1: been around. It's actually one of the oldest domesticated crops

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Speaker 1: in the America's actually, yeah, it started out in South

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Speaker 1: America about six thousand years ago. I saw nine thousand,

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Speaker 1: let's stay between five and twelve. Uh. And they don't

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Speaker 1: know whether it was Bolivia or Brazil. There's a heated

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Speaker 1: debate in the pepper community on the country of origin,

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Speaker 1: but they do know that birds are the ones who

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Speaker 1: disperse them, and birds can't feel heat in their mouth.

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Speaker 1: They carry them around and propagate the seeds. And uh.

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Speaker 1: Then Columbus, of course brought them to Europe, and that's

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Speaker 1: something spread. That's why you can use hot sauce or

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Speaker 1: chili pepper spray or something like that on your bird

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Speaker 1: seed to deter squirrels. Yeah, because the birds are fine,

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Speaker 1: but the squirrels. And it says here the birds can't

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Speaker 1: digest PEPPERSI but nobody can really digest pepper seeds. If

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Speaker 1: I can whole, I totally can't know you can't. I

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Speaker 1: will show you right now. You can show me your stool.

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Speaker 1: Uh No, we can't digest them either because we don't

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Speaker 1: digest seeds that aren't chewed because they're covered in cellulose

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Speaker 1: and it just goes straight through to our poop. Exactly

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Speaker 1: same with corn. Yeah, because that is a seed. It is.

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Speaker 1: I'm glad you finally said that somebody needed to say.

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Speaker 1: I think that's one of the trendy facts. Don't you

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Speaker 1: think that corn is a seed? Yeah? Yeah, probably seems

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Speaker 1: like I saw that all over the internet. It's pretty

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Speaker 1: hot right now. Corn and poop. It's a hot topic. So, um,

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Speaker 1: I did a dump be dumb on that on hot topics. Man,

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Speaker 1: No corn, corn and you poop? Yep? Yeah, see hot topic.

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Speaker 1: So um Columbus brings the stuff back and it spreads

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Speaker 1: like crazy like syphilis. Yeah, because think about this, um,

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Speaker 1: chili peppers, we're are native to the America's and we're

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Speaker 1: unknown outside of the America's until about five hundred or

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Speaker 1: so years ago. Now they're grown in just about every

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Speaker 1: country in the world. Um. There's all different types of varieties. Um.

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Speaker 1: But it turns out that there's twenty five wild species

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Speaker 1: and five domesticated species. And one of them. Noteworthy things

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Speaker 1: about chili peppers is most of the time, when humans

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Speaker 1: domesticated a wild crop, they would stop using the wild

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Speaker 1: version of it because it was just so far inferior

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Speaker 1: to the domesticated version. Not so with with um chilies.

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Speaker 1: Wild chilies are just as prized, if not more prized,

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Speaker 1: than the domesticated ones. So there's five species chuck. And

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Speaker 1: by the way, chili peppers blowing to the night shade

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Speaker 1: family with potatoes, tomatoes, gojiberries, eggplants in nightshade yep, and um.

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Speaker 1: The five species are fun to say. Yeah, I wasn't

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Speaker 1: even gonna do it, but I encourage you too, Okay,

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Speaker 1: Uh kep Cicum and you um keep ciccum, kept cicum frutescents,

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Speaker 1: kept scumb but cadam and kept Cicum pubescence does have

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Speaker 1: little hairs on them. I saw that one coming. So

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Speaker 1: those are the five families. Uh, peppers are generally hot,

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Speaker 1: although we'll get into all that with the varieties. Like

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Speaker 1: you said the bells, everyone knows bells aren't very hot.

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Speaker 1: But um, what you're talking about with the heat is

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Speaker 1: what's called their pungency. And the heat actually uh comes

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Speaker 1: from alkaloids present in the peppers called cap sasan yes,

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Speaker 1: which we talked about in December the pepper pepper spray episode,

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Speaker 1: because that's the cap that's what they're using in pepper spray.

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Speaker 1: If you didn't listen to it, check it out. It's

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Speaker 1: a good one. But yeah, it's kind of funny to

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Speaker 1: think about defense. Self defense tool is really just uh,

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Speaker 1: canned hot pepper. Yeah, because that stuff can be It works, Yeah,

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Speaker 1: it really does work. Um. And with with the the

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Speaker 1: pungency of a pepper, most people think that it's found

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Speaker 1: in the seeds. That's actually a myth. Well, it is

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Speaker 1: found in the seeds, it's not housed in the seeds, right,

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Speaker 1: So the seeds are attached to the pepper itself through

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Speaker 1: something called the placenta. It's a membrane that white stuff

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Speaker 1: that's inside of a pepper, right, and that's where the

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Speaker 1: capsaan um is is stored. Um and since the seeds

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Speaker 1: are attached to the membrane, a lot of that stuff

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Speaker 1: makes it way its way to the seeds. But if

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Speaker 1: you really want the high heat, you eat the membrane.

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Speaker 1: If you want want the high heat, just eat the

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Speaker 1: whole thing. H D seed and D membrane mine. But

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Speaker 1: if you're looking for heat, then don't even sweat it. Literally,

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Speaker 1: don't sweat it. That's yeah, that's like the second at

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Speaker 1: least pun that you've made. Oh yeah, yeah, well was

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Speaker 1: the first one? Something was They were both accidental hot.

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Speaker 1: I can't remember what it was. Well, those are just words. No,

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Speaker 1: it was perfect, It was really great. Uh So the

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Speaker 1: pain is actually not coming from your taste buds because

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Speaker 1: they don't feel pain. It's coming from pain receptors in

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Speaker 1: your mouth, and it sends a message to your to

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Speaker 1: your brain saying this is super hot. I wouldn't eat

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Speaker 1: that much unless you like it. Right. It's the same

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Speaker 1: pain receptors that UM tell you that say the sip

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Speaker 1: of coffee you just took is too hot, or like

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Speaker 1: something is thermally too hot. It's triggered by cap sason.

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Speaker 1: It's the t r p V one receptor and that

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Speaker 1: triggers the release of a neuro transmitter called substance P

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Speaker 1: and that's cap sastion can also block. What's crazy is yes,

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Speaker 1: so the it's well when we'll talk about it a

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Speaker 1: little more later. But cap sason is used as a

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Speaker 1: topical pain reliever, right like Shaquille O'Neal knows that he

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Speaker 1: does he uh, I think yeah, Um, So cap sasan

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Speaker 1: If you rub it on the skin, it goes to

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Speaker 1: those TRPV one receptors and basically overloads them so thoroughly

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Speaker 1: that they're no longer able to transmit the sensation of

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Speaker 1: pain in that area. So it's a local anesthetic. Yeah,

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Speaker 1: it's pretty cool. Yeah it is. Uh, And lots of

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Speaker 1: other health benefits we'll talk about. Peppers are great for you.

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Speaker 1: Peppers are super Uh. They do not cause ulcers, that

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Speaker 1: is a myth um and in fact, they protect the

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Speaker 1: stomach lining or can and they can also thin the blood,

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Speaker 1: so you need to watch out for that if you

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Speaker 1: are on an anticoagulant. Yeah. I don't know if they

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Speaker 1: say that on the prescription or not, but the pepper prescription,

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Speaker 1: no m prescribe to it in Alabania today. No, the

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Speaker 1: anticoagulant prescription. Of course it might. But if you are

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Speaker 1: in a contest or just at dinner and your mouth

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Speaker 1: becomes inflamed, um, don't. Well, you can drink water. I

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Speaker 1: think it provides a temporary respite. I don't know if

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Speaker 1: it even does that. It does for me. It basically

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Speaker 1: smooths the stuff around and throughout your mouth, which is

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Speaker 1: not good. What you want is something fatty like milk. Yeah,

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Speaker 1: because cap sasan dissolves in the presence of fats or

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Speaker 1: like um, if you eat a lot of Mexican food

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Speaker 1: or Indian food, Um, that that sour cream and that

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Speaker 1: yogurt is a nice way to smooth that out. That's

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Speaker 1: what it's there for. Baby. Well, that in taste and

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Speaker 1: in flavor and texture and everything else. Yeah, I guess. So. Yeah,

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Speaker 1: it's not like they're, like you said, some sour cream

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Speaker 1: because this is too hot, but it definitely helps. I

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Speaker 1: read an article actually with a guy who was in

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Speaker 1: a contest and he was a hot pepper guy, and

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Speaker 1: he described I think he ate like three ghost peppers

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Speaker 1: just in twenty seconds, and he was fine at first.

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Speaker 1: Then it got hot like in it not in his mouth,

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Speaker 1: but in his throat and then, um, he just kept

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Speaker 1: going through waves like he said it would go away,

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Speaker 1: and I thought it was good, and he's like an

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Speaker 1: hour later, it felt like a red hot burning nickel

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Speaker 1: on my stern um and it was just moving and

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Speaker 1: sway down, I guess. And then he said he felt jubilation,

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Speaker 1: like exhilaration, which we'll talk about this one of the

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Speaker 1: effects of peppers that can you know, pick up your mood.

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Speaker 1: But he said he was just like I felt like

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Speaker 1: he was on cocaine. Weird. Yeah, yeah, because they trigger

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Speaker 1: a release of endorphins exactly, so you can get a

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Speaker 1: runners high or some sort of high off of eating pepper,

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Speaker 1: which is why some people eat peppers. They really makes

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Speaker 1: him feel great. Yeah, I guess this guy wasn't a runner.

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Speaker 1: He must have just done some cocaine before his line, right,

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Speaker 1: that was his god too. And um, so you said

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Speaker 1: that birds are immune to the effects of peppers, and

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Speaker 1: they also spread the seed by pooping it out right, Um,

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Speaker 1: mammals are not immune to the effects of it, including humans,

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Speaker 1: and apparently humans are the only mammals that purposefully eat peppers,

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Speaker 1: and it's been called a form of benign masochism. Yeah,

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Speaker 1: but it makes sense if um. And the reason why

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Speaker 1: they think peppers have that kind of burning thing is

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Speaker 1: is to protect itself, to ward off mammals from eating it. Um.

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Speaker 1: But the the idea that we can get some sort

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Speaker 1: of rush from it, it's kind of counterintuitive if you

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Speaker 1: think about it as far as evolution goes from the

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Speaker 1: pepper standpoint, because that encourages people to keep eating you.

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Speaker 1: That's a good point. All right, Well, let's take a

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Speaker 1: break here and we'll come back and talk a little

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Speaker 1: bit about how the heat is measured in a hot pepper.

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Speaker 1: You know, all right, I guess we need to talk

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Speaker 1: about uh Scoville. Mr Scoville was your doctor. He's a pharmacist. Yeah,

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Speaker 1: but I wondered if he was a doctor. I think

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Speaker 1: he got an honorary doctorate. He deserved one. You count those? Uh? Sure,

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Speaker 1: all right, probably depends on where it's from, what it's for,

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Speaker 1: but sure, yeah, I would. I want to be like

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Speaker 1: you can call me doctor Mr Clark, doctor Mr. Uh.

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Speaker 1: He was a pharmacist, like you said, who developed um

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Speaker 1: something called the Scoville organ elliptic test in nineteen twelve,

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Speaker 1: and uh, what is this? A hilarious name for what

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Speaker 1: is it is kind of weird, isn't it should just

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Speaker 1: call it the chili test or something. It just made

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Speaker 1: me laugh like a goon a. Well. Previous to this

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Speaker 1: test um, the only test was basically just to have

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Speaker 1: people eat them and ask them how hot? It's pretty hot? Okay,

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Speaker 1: that's a pretty hot pepper. Give me some milk fat, right,

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Speaker 1: technically pork fat whatever. You just need a slab of

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Speaker 1: fat and then get rid of it real quick. Yeah.

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Speaker 1: They said chocolate too will help you. Well, it's a

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Speaker 1: fatty yeah, full of lipids. I think that's people just

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Speaker 1: like the eat chocolate. They're hot stuff. Uh So, Scofield says,

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Speaker 1: there's got to be a better way, and he says,

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Speaker 1: why don't we devise a test where we have people

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Speaker 1: eat peppers and ask them how hot it is? Pretty much,

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Speaker 1: but let's do it in a little bit different way.

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Speaker 1: Let's keep feeding them peppers that are more diluted until

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Speaker 1: they can't feel heat any longer, and just make it

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Speaker 1: a little more organized and formal. So the Scopeville, the

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Speaker 1: Scoville heat unit is what it comes up with, right, So,

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Speaker 1: for example, of bell pepper has a zero not hot,

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Speaker 1: but say Hoban euro some types of Hobban euro peppers

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Speaker 1: can get up to like five hundred thousand UM. I

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Speaker 1: think the red something, Oh what is it? I'm sorry,

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Speaker 1: the red Slavinia Haban euro pepper got up to five

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Speaker 1: hundred seventy thousand Scoville heat units. It's very hot. And

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Speaker 1: what that means is that it would take five hundred

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Speaker 1: and seventy thousand cups of water to dilute one cup

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Speaker 1: of extract from the red Slovenia Haban euro and one

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Speaker 1: shot of milk fat right before before anybody could say

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Speaker 1: I detect no heat whatsoever. So that's what the Yeah,

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Speaker 1: it's a tremendous amount of war. And it's not like

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Speaker 1: he was pouring a whole cup of this stuff into

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Speaker 1: five hundred and seventy thousand cups of water. I think

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Speaker 1: he just used fractions probably, So yeah, in a minute

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Speaker 1: to come to that conclusion, I was like, what kind

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Speaker 1: of bat did this guy have in his yard? A

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Speaker 1: big one? Uh? So that was the old test um.

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Speaker 1: And even though they no longer use that, they still

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Speaker 1: used a s h u Scoville heat unit as the

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Speaker 1: unit of measure, which I think is a nice little

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Speaker 1: tip of the cap it is because it could have

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Speaker 1: changed it. Wilbert Scoville's ghost is like, I approve. Uh. Now,

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Speaker 1: what they do is use liquid chromatography. Uh. And they've

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Speaker 1: been doing that since about the seventies. And that's not

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Speaker 1: specific to testing peppers. It's basically just separating and analyzing

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Speaker 1: compounds of any mixture, right, But you can target the

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Speaker 1: specific type of compound and in this case, you're looking

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Speaker 1: for the alkaloid cap saction. Yes, and you determine how

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Speaker 1: many parts per million is present in at a given pepper,

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Speaker 1: and it takes the subjectivity out. Yeah, And it's literally

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Speaker 1: just measuring the level cap sastion level in any pepper.

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Speaker 1: But what's need is they figured out Scollville is clearly

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Speaker 1: onto something because they figured out that if you take

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Speaker 1: this high performance liquid chromatography measurement and multiply the number

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Speaker 1: it spits out by sixteen, you will come to the

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Speaker 1: Scolleville unit that you would seen by a factor of sixteen. Bad,

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Speaker 1: But that's neat that you can it's not like sixteen

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Speaker 1: seven or something like that, or or multiplied by the

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Speaker 1: fact that you can multiply it by a standard number

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Speaker 1: and come to the Scoville heat unit each time means

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Speaker 1: he's doing something right, something, there's something there Scoville ware

295
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Speaker 1: to go that sounds like one of the real men

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Speaker 1: of genius commercials or something, right, I guess. Or else

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Speaker 1: should we get to some of the types of peppers? Now,

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Speaker 1: are we there? Yeah? Yeah, I think so, because if

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Speaker 1: you're a scientist, there's two ways to classify a pepper

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Speaker 1: by its heat using the Scoville heat unit index, and

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Speaker 1: by its shape. Yes, and then color. Well, apparently scientists

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Speaker 1: don't classify it by color. I'm talking about you and me, buddy.

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Speaker 1: Hotheads were in the kitchen, Okay, we're and we're looking

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Speaker 1: at peppers, and we're like, look at that red one.

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Speaker 1: Look at that green wrinkly one. All right, that one's funny.

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Speaker 1: That's a funny shape. That's how we classify red. Funny

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00:19:04,840 --> 00:19:08,040
Speaker 1: shaped one's really hot. Wrinkly or smooth is another thing

308
00:19:08,040 --> 00:19:10,879
Speaker 1: you might notice. But you're right, as far as science

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Speaker 1: is concerned, its heat and shape. And then the shapes

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Speaker 1: go from shape A to shape I right, And my

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Speaker 1: favorite descriptor is the lantern shape. I think that's great. Yeah,

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Speaker 1: that's the hotba neuro Yeah, very thin skinned, uh and

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Speaker 1: very hot? Yeah? Can you can you eat peppers? Which

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Speaker 1: I didn't even ask this. I eat a lot of peppers. Um,

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Speaker 1: My heat tolerance isn't great. I do like the heat,

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Speaker 1: but I'm a bit of a whimp. So like, what

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Speaker 1: what kind of pepper do you normally? Can you eat?

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Speaker 1: Like a Scotch bonnet? Well, I mean I cook a

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Speaker 1: lot with just bells. Of course that doesn't county because

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Speaker 1: they're peppers, all right, Um, so I cook a lot

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Speaker 1: with those, but um, I cook a lot with poblanos, anaheims, chips, lapenos, serranos,

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Speaker 1: and Chipotle. Is you just threw me off? It's chapolte Chipotle.

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Speaker 1: Chipotle is a smoked taban euro right, yeah. And Ancho

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Speaker 1: is a dried serrano. Ancho is dried pablano ancho powder. Yeah,

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Speaker 1: that's from Pueblo, Mexico. Uh. Poblanos are great if you

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Speaker 1: want to make a good chile reno, because they're about

327
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Speaker 1: the right size and they're really just hardy, thick, waxy

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Speaker 1: they hold up. Well, yeah, you mean I are aficionados

329
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Speaker 1: of those things, of the pablana, know of the chill reno.

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Speaker 1: Oh yeah, find a good one of those. Yeah, you know,

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Speaker 1: it's funny. In uh college, you know, I worked at

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Speaker 1: Mexicali Grill, which I don't think is even a thing anymore.

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Speaker 1: I know the one in Atlanta Highway Clothes, which was

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Speaker 1: very it was an institution, sure. Uh and their chill

335
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Speaker 1: reino like a lot of the When you go to

336
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Speaker 1: some you know, kind of the cheaper Mexican places that

337
00:20:55,440 --> 00:20:58,440
Speaker 1: have like the menu with eight combination dinners, a lot

338
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Speaker 1: of times you will find a chill rena, which is

339
00:21:00,280 --> 00:21:04,280
Speaker 1: a ball of beef wrapped in cheese sitting on top

340
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Speaker 1: of a one inch square green bell pepper. I've not

341
00:21:08,200 --> 00:21:10,240
Speaker 1: seen that one. Yeah, that was what our chill rena was.

342
00:21:10,480 --> 00:21:13,359
Speaker 1: Basically just meat and cheese. Man, But you want the

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Speaker 1: real thing, which is stuffed in a real pepper. Huh.

344
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Speaker 1: And a lot of people use breading unnecessary. I can

345
00:21:21,200 --> 00:21:23,199
Speaker 1: have it both ways. It's well, it's supposed to have

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Speaker 1: some sort of fried wrapper around it, and the breading

347
00:21:27,640 --> 00:21:29,760
Speaker 1: is usually too much. The better way to do it

348
00:21:29,800 --> 00:21:32,880
Speaker 1: is like a thin omelet, almost like a crepe around it.

349
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Speaker 1: Everyone's going, yeah, good stuff, all right, Well let's back up.

350
00:21:39,200 --> 00:21:43,880
Speaker 1: Then back to the bells, which you don't consider peppers evidently. Well,

351
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Speaker 1: I mean as far as you're talking heat, yeah, no heat,

352
00:21:46,920 --> 00:21:49,320
Speaker 1: but they're great to grill and and I can't say anything.

353
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Speaker 1: I can't really go beyond a hall of pen Oh

354
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Speaker 1: you can't stand the heat. No, So I'm frequently getting

355
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Speaker 1: out of the kitchen. But I actually made a New

356
00:21:59,760 --> 00:22:03,720
Speaker 1: Year's resolution to eat more hot stuff because I realize,

357
00:22:03,760 --> 00:22:05,520
Speaker 1: like I'm such a total worst when it comes to

358
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Speaker 1: this thing. Like you can build up a tolerant and

359
00:22:07,680 --> 00:22:10,840
Speaker 1: I have. I've gotten much better at like eating spicy stuff.

360
00:22:10,880 --> 00:22:15,120
Speaker 1: But yeah, if I like habanero is way too hot

361
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Speaker 1: for me, it depends on what kind of spice it is.

362
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Speaker 1: To a lot of times, I'm more tolerant of some

363
00:22:18,920 --> 00:22:22,159
Speaker 1: than others. But I've learned that once you get past

364
00:22:22,200 --> 00:22:26,840
Speaker 1: that very unpleasant, painful sensation, there's like a whole new

365
00:22:26,880 --> 00:22:30,280
Speaker 1: world of tastes out there. Yeah you know, Yeah, good point.

366
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Speaker 1: Uh So the bells are the little squatty squatty dudes.

367
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Speaker 1: Um they can be uh. I don't know if a

368
00:22:37,359 --> 00:22:39,439
Speaker 1: lot of people know this. All the different colors of

369
00:22:39,600 --> 00:22:42,840
Speaker 1: the bell pepper is the same pepper, the red bell,

370
00:22:42,960 --> 00:22:45,600
Speaker 1: the green bell, the yellow bell, the orange bell, it's

371
00:22:45,600 --> 00:22:48,880
Speaker 1: all the same, but they taste differently. Yes, because there

372
00:22:48,920 --> 00:22:51,840
Speaker 1: it's how long they're ripened. So what the green one

373
00:22:51,920 --> 00:22:55,280
Speaker 1: is ripen or harvested? First? Wait a minute, Wait a minute,

374
00:22:55,320 --> 00:22:57,440
Speaker 1: it's all the same pepper, right a minute. That's why

375
00:22:57,440 --> 00:22:58,960
Speaker 1: you'll get a red pepper. This still has a little

376
00:22:58,960 --> 00:23:03,360
Speaker 1: green buddy, like a little patch of green. Oh wait

377
00:23:03,359 --> 00:23:07,760
Speaker 1: a minute, hold on, So you didn't know this? No? Wow,

378
00:23:07,840 --> 00:23:10,840
Speaker 1: All right, well that didn't happen much for real. Yeah,

379
00:23:11,000 --> 00:23:14,520
Speaker 1: well that's great man, thank you for teaching us. The

380
00:23:14,600 --> 00:23:17,560
Speaker 1: green peppers is picked first. That's why they're less expensive

381
00:23:17,600 --> 00:23:22,600
Speaker 1: to um, and they are a little bitter and they

382
00:23:22,600 --> 00:23:25,560
Speaker 1: are not nearly as sweet. Then you have yellow than

383
00:23:25,640 --> 00:23:29,040
Speaker 1: orange than red as they ripen, and that's why the

384
00:23:29,080 --> 00:23:33,600
Speaker 1: red is most expensive. And it's because it's the most mature, delicious.

385
00:23:33,920 --> 00:23:38,479
Speaker 1: It is delicious, and they are sweet and kind of fruity. Um.

386
00:23:38,560 --> 00:23:43,720
Speaker 1: But you're smoked on, smoked on um roasted. Yes. Oh,

387
00:23:43,760 --> 00:23:45,679
Speaker 1: I do it all the time. And then you just

388
00:23:45,720 --> 00:23:48,160
Speaker 1: peel the skin off. Yeah what I do? This article

389
00:23:48,200 --> 00:23:49,920
Speaker 1: says to do it in the oven. I either put

390
00:23:49,960 --> 00:23:53,119
Speaker 1: it on the grill I do with fire, or just

391
00:23:53,280 --> 00:23:56,879
Speaker 1: on the stove. I'll just put it on the stove.

392
00:23:57,720 --> 00:24:02,159
Speaker 1: That's a convection. You just put like an old piece

393
00:24:03,040 --> 00:24:07,959
Speaker 1: paper on it. Yeah. I'll just throw the red pepper

394
00:24:08,000 --> 00:24:10,320
Speaker 1: on the fire until it's all black, and then I

395
00:24:10,359 --> 00:24:13,480
Speaker 1: throw it in a paper bag. I don't do paper

396
00:24:13,520 --> 00:24:16,159
Speaker 1: because I don't usually plastic. Yeah, I'll just put it

397
00:24:16,160 --> 00:24:20,520
Speaker 1: in like a grocery store bag. That seems cocinogenic. Uh no,

398
00:24:20,760 --> 00:24:25,120
Speaker 1: I don't think so. Well we'll find out. Yeah, check

399
00:24:25,200 --> 00:24:27,800
Speaker 1: back with me in twenty years. Well, because you then

400
00:24:27,840 --> 00:24:30,160
Speaker 1: you run into the sink and wash all that char

401
00:24:30,320 --> 00:24:31,960
Speaker 1: off of it, So I don't think it's coming to

402
00:24:32,080 --> 00:24:35,359
Speaker 1: contact what you're eating with the plastic, right, so you

403
00:24:35,480 --> 00:24:38,600
Speaker 1: use the sink. Huh yeah, just because it's really hot

404
00:24:38,640 --> 00:24:41,240
Speaker 1: to the touch. Still. Well, that that's the other thing

405
00:24:41,280 --> 00:24:43,040
Speaker 1: that I noticed in this article says leave it for

406
00:24:43,080 --> 00:24:45,679
Speaker 1: like fifteen minutes, which seems smart. I don't ever have

407
00:24:45,720 --> 00:24:47,800
Speaker 1: time for that. So I just put it under the

408
00:24:47,800 --> 00:24:50,760
Speaker 1: cold water, get all the seeds in the membrane and

409
00:24:50,800 --> 00:24:53,199
Speaker 1: the skin off got you, and then slice it up

410
00:24:53,280 --> 00:24:59,240
Speaker 1: and throw it in a salad. It is delicious, very delicious. Uh.

411
00:24:59,400 --> 00:25:02,520
Speaker 1: But the okay, the red pepper has more because it's

412
00:25:02,560 --> 00:25:06,359
Speaker 1: matured longer, has eleven times more beta carotene than green

413
00:25:06,560 --> 00:25:09,080
Speaker 1: and one and a half times more vitamin C, so

414
00:25:09,119 --> 00:25:11,879
Speaker 1: they're healthier. That's what you're paying for, the beta carotene.

415
00:25:12,440 --> 00:25:17,440
Speaker 1: That's right, big money in beata, right. Uh. And then

416
00:25:17,480 --> 00:25:21,960
Speaker 1: you can also have chocolate purple and even white bell peppers,

417
00:25:22,800 --> 00:25:26,400
Speaker 1: and this is now you're just lying now. I think

418
00:25:26,400 --> 00:25:28,640
Speaker 1: those are just different varieties, though I don't think those

419
00:25:28,680 --> 00:25:31,400
Speaker 1: are like how mature they are, like the white ones

420
00:25:31,440 --> 00:25:34,000
Speaker 1: are grown in the dark or something like that. I

421
00:25:34,040 --> 00:25:38,960
Speaker 1: don't know. I have no idea. Um, the pimiento and

422
00:25:39,000 --> 00:25:42,760
Speaker 1: paprika are both where you they come from red bells thought,

423
00:25:43,440 --> 00:25:46,080
Speaker 1: and paprika is well, then how is how is that?

424
00:25:46,280 --> 00:25:48,960
Speaker 1: How does that have any kind of Paprika has a

425
00:25:49,000 --> 00:25:52,800
Speaker 1: little bit of heat to it, doesn't it? Uh? No, No,

426
00:25:53,080 --> 00:25:55,840
Speaker 1: I'm thinking of cayenne pepper. Yeah, cayenne is made from

427
00:25:55,880 --> 00:26:00,679
Speaker 1: hot red chilies, and paprika is just smoked unless it's

428
00:26:00,760 --> 00:26:04,199
Speaker 1: Hungarian paprika, and that's sweeter and that's not smoked. So

429
00:26:04,240 --> 00:26:07,040
Speaker 1: if you see a recipe that says paprika, you should

430
00:26:07,080 --> 00:26:11,040
Speaker 1: probably know whether it's smoked or Hungarian. And if not,

431
00:26:11,119 --> 00:26:14,240
Speaker 1: I would probably just go with hungarian. Oh you think, well,

432
00:26:14,320 --> 00:26:19,320
Speaker 1: unless you just know you want a smoky flavor. This

433
00:26:19,400 --> 00:26:25,680
Speaker 1: has been quite a ler. Banana peppers very mild, Peppercini's

434
00:26:26,960 --> 00:26:33,320
Speaker 1: very mild. You get those on your subway sandwich? Yeah yeah,

435
00:26:33,960 --> 00:26:36,280
Speaker 1: or like as a side on a Papa John's pizza.

436
00:26:36,440 --> 00:26:39,000
Speaker 1: Oh yeah, like that. That's right. I knew i'd seen those.

437
00:26:39,119 --> 00:26:40,560
Speaker 1: And then of course the best one of all, the

438
00:26:40,600 --> 00:26:44,399
Speaker 1: pablano pepper, right. Uh. And then the pimento, which we

439
00:26:44,480 --> 00:26:46,720
Speaker 1: just mentioned, and that is a variety of the red

440
00:26:46,720 --> 00:26:48,880
Speaker 1: bell I think, and that's what they put in olives

441
00:26:49,680 --> 00:26:54,360
Speaker 1: and cheese. What about the hot guys seat, I don't

442
00:26:54,400 --> 00:26:57,359
Speaker 1: mess with them that much. But yeah, like we said,

443
00:26:57,520 --> 00:27:05,080
Speaker 1: there's Halapano, Serrano, abaniro, Chippotle, so it is Chipotle? Yeah,

444
00:27:05,080 --> 00:27:07,160
Speaker 1: what do you think it was? We were saying Chipolte?

445
00:27:07,960 --> 00:27:11,240
Speaker 1: Are you saying Chipotle? I was saying Chipotle, said that?

446
00:27:11,320 --> 00:27:16,080
Speaker 1: And then Anaheim Anaheim. Yeah. I think some people transpose

447
00:27:16,160 --> 00:27:18,800
Speaker 1: to l and say Chipotte. Yeah, they definitely do. I

448
00:27:19,600 --> 00:27:21,520
Speaker 1: got confused. I know how to say it right, but

449
00:27:21,560 --> 00:27:26,320
Speaker 1: earlier I was like, wait, they didn't sound right. Yeah. Uh.

450
00:27:26,359 --> 00:27:29,520
Speaker 1: And then of course you have the delicious tai chilies

451
00:27:29,640 --> 00:27:32,720
Speaker 1: or bird's eye chilies, and those are really good and

452
00:27:32,840 --> 00:27:36,960
Speaker 1: super hot, and they are small and thin but pack

453
00:27:37,040 --> 00:27:40,840
Speaker 1: of punch. So normally the rule of thumb is thin

454
00:27:41,720 --> 00:27:47,960
Speaker 1: long ones that are red are going to be your hottest, right,

455
00:27:48,480 --> 00:27:52,160
Speaker 1: But there's exceptions to those rules, which is the Scotch bonnet.

456
00:27:52,440 --> 00:27:55,520
Speaker 1: Scotch bonnet is like it's like even, it's like more

457
00:27:55,600 --> 00:27:59,720
Speaker 1: pumpkin shaped. It's like it's habaniro but it's even it's

458
00:27:59,760 --> 00:28:02,040
Speaker 1: less lantern shaped and more pumpkin shaped. And I think

459
00:28:02,080 --> 00:28:05,440
Speaker 1: it's like a yellow yellow orange and very hot, very

460
00:28:05,480 --> 00:28:12,560
Speaker 1: frequently found in like Jamaican cuisine, the Scotch bonnet. Uh,

461
00:28:12,600 --> 00:28:15,119
Speaker 1: if you dry the pepper out and you have like

462
00:28:15,240 --> 00:28:18,720
Speaker 1: the ento pepper, the chipotle dried stuff that we're talking about,

463
00:28:19,000 --> 00:28:21,280
Speaker 1: it's gonna be hotter. Get that in mind. Some people

464
00:28:21,280 --> 00:28:23,200
Speaker 1: who like peppers will just put them in a food

465
00:28:23,200 --> 00:28:26,600
Speaker 1: dehydrator and eat them like that. Yeah, or just let

466
00:28:26,680 --> 00:28:29,159
Speaker 1: them just dry out in you're in the sun. If

467
00:28:29,160 --> 00:28:34,320
Speaker 1: you're slack, you're a hippie chuck. We also said that.

468
00:28:34,640 --> 00:28:38,200
Speaker 1: So if you're a scientist, you say this pepper is

469
00:28:38,280 --> 00:28:43,680
Speaker 1: shape a and as a Scoville rating of five chilion. Right, Okay, Um,

470
00:28:43,800 --> 00:28:46,560
Speaker 1: then you've just described a pepper to another scientist. They

471
00:28:46,600 --> 00:28:49,480
Speaker 1: know what you're talking about. But there's a something called

472
00:28:49,480 --> 00:28:52,400
Speaker 1: the Chili Pepper Institute. It's an institute that's associated with

473
00:28:52,400 --> 00:28:55,760
Speaker 1: the University of New Mexico, and New Mexico, by the way,

474
00:28:55,800 --> 00:28:59,920
Speaker 1: is the the foremost domestic producer of chili peppers in

475
00:28:59,920 --> 00:29:03,600
Speaker 1: the United States thanks to a man named FABIOND. Garcia,

476
00:29:04,280 --> 00:29:07,320
Speaker 1: who was a pioneer in cultivating peppers here in the

477
00:29:07,400 --> 00:29:12,320
Speaker 1: United States. He released his first variety, the New Mexico

478
00:29:12,480 --> 00:29:15,440
Speaker 1: number nine. I thought you canna say his first album

479
00:29:15,680 --> 00:29:19,959
Speaker 1: Mambo number five. Yeah um. But he's like known as

480
00:29:20,000 --> 00:29:23,440
Speaker 1: the father of chili peppers in the US, the North

481
00:29:23,440 --> 00:29:26,800
Speaker 1: American chili and in India they are. Um, they're the

482
00:29:26,840 --> 00:29:31,640
Speaker 1: world's largest producer of chili's. Yeah um. But there's so

483
00:29:31,680 --> 00:29:34,840
Speaker 1: there's another way to describe them beyond shaped, color and heat,

484
00:29:35,320 --> 00:29:38,320
Speaker 1: and the Chili Pepper Institute came up with this. It's

485
00:29:38,360 --> 00:29:42,600
Speaker 1: for the heat profile. And basically there's five components to

486
00:29:42,680 --> 00:29:47,080
Speaker 1: the heat profile. Um. There's the heat the Scoville heat

487
00:29:47,160 --> 00:29:50,520
Speaker 1: unit to it. Yeah um. Then there's how fast it

488
00:29:50,600 --> 00:29:53,640
Speaker 1: hits Like you were saying that guy who ate some

489
00:29:53,680 --> 00:29:57,640
Speaker 1: ghost chilis um that they were kinda like it took

490
00:29:57,680 --> 00:29:59,640
Speaker 1: a minute to come on. He's like, this isn't so bad.

491
00:30:00,080 --> 00:30:02,960
Speaker 1: Some peppers that hit like immediately. So that would be

492
00:30:02,960 --> 00:30:06,080
Speaker 1: the second descript or the second component um. The third

493
00:30:06,160 --> 00:30:09,480
Speaker 1: would be whether it lingers or dissipates quickly or how

494
00:30:09,520 --> 00:30:14,160
Speaker 1: fast it dissipates. Eventually it's going to dissipate you hope, yeah,

495
00:30:14,200 --> 00:30:17,080
Speaker 1: and then come and burn the next day coming out

496
00:30:17,080 --> 00:30:21,240
Speaker 1: the other end. Yeah, you know, yeah uh. And then

497
00:30:21,240 --> 00:30:24,320
Speaker 1: the fourth one is um where it's sensed, like is

498
00:30:24,360 --> 00:30:26,040
Speaker 1: it in the throat, is it on your tongue, is

499
00:30:26,040 --> 00:30:29,480
Speaker 1: it in the roof of your mouth? Where does it attack? Basically?

500
00:30:30,080 --> 00:30:32,400
Speaker 1: And then the last one is whether it's flat or sharp.

501
00:30:33,120 --> 00:30:36,440
Speaker 1: So flat is say, um, I saw, and I think

502
00:30:36,480 --> 00:30:39,920
Speaker 1: that that New Yorker article or maybe the Smithsonian one

503
00:30:39,960 --> 00:30:43,240
Speaker 1: that sent you UM. Flat is where it's like your

504
00:30:43,280 --> 00:30:47,000
Speaker 1: whole tongue is just coated in the sensation of heat,

505
00:30:47,800 --> 00:30:50,720
Speaker 1: whereas um sharp is where it feels like little hot

506
00:30:50,840 --> 00:30:53,240
Speaker 1: needles in your mouth or something like that. And the

507
00:30:53,320 --> 00:30:57,520
Speaker 1: preference in America is for a flat sensation, whereas Asian

508
00:30:57,520 --> 00:31:02,440
Speaker 1: countries tend to prefer the sharp sensation, like the tai chilies. Yes,

509
00:31:02,680 --> 00:31:09,520
Speaker 1: interesting sharp, that's right. Uh. Do you like hot Asian food? Yeah? Yeah, yeah, Um,

510
00:31:09,560 --> 00:31:13,360
Speaker 1: I like curries and stuff like that. Nothing too hot though.

511
00:31:13,560 --> 00:31:17,680
Speaker 1: I mean, like, I'm still a pretty big woos and

512
00:31:17,760 --> 00:31:20,600
Speaker 1: I'm also like comfortable enough with myself that I don't

513
00:31:20,640 --> 00:31:23,800
Speaker 1: feel the need to show off or accepted dare of

514
00:31:23,840 --> 00:31:27,200
Speaker 1: course not no, so yeah, I don't need that hottest stuff,

515
00:31:27,280 --> 00:31:31,080
Speaker 1: but I will sometimes. If you're still accepting food related

516
00:31:31,120 --> 00:31:34,120
Speaker 1: dares in your late thirties or forties, yeah, then you

517
00:31:34,200 --> 00:31:37,040
Speaker 1: don't know you should seek some help. Did you read

518
00:31:37,120 --> 00:31:41,080
Speaker 1: about that guy, Ted Busser Busser, Oh, he was in

519
00:31:41,120 --> 00:31:44,920
Speaker 1: the New Yorker article. He that's exactly what he does. He's,

520
00:31:45,280 --> 00:31:48,959
Speaker 1: you know, thirties forties. He's on YouTube some help and

521
00:31:49,040 --> 00:31:52,560
Speaker 1: he accepts um challenges, food challenges, so people will send

522
00:31:52,640 --> 00:31:54,520
Speaker 1: him like the most disgusting thing they can find, and

523
00:31:54,520 --> 00:31:57,120
Speaker 1: then he eats it on on air. But one of

524
00:31:57,120 --> 00:31:59,360
Speaker 1: the things that he eats are like really hot peppers.

525
00:31:59,440 --> 00:32:04,120
Speaker 1: Has become kind of like a a de facto pepper judge, right,

526
00:32:04,840 --> 00:32:08,440
Speaker 1: because there is this whole community out there. Yeah, well,

527
00:32:08,480 --> 00:32:10,160
Speaker 1: we'll talk about that after we take a break. How

528
00:32:10,160 --> 00:32:26,920
Speaker 1: about that stop, so Chuck, we kind of teased that

529
00:32:26,960 --> 00:32:30,440
Speaker 1: there's a there's a community of chili pepper ficionados out

530
00:32:30,480 --> 00:32:34,960
Speaker 1: there to tough guys and women. Yes, and yeah, I

531
00:32:35,000 --> 00:32:38,719
Speaker 1: meant that in the non gender specific Yeah. And they

532
00:32:38,840 --> 00:32:42,200
Speaker 1: range from um, just people who like to eat them,

533
00:32:42,240 --> 00:32:45,000
Speaker 1: to people who make their own hot sauce, to people

534
00:32:45,040 --> 00:32:49,680
Speaker 1: who are competing by growing cultivators. Yeah, the hottest peppers

535
00:32:49,720 --> 00:32:52,600
Speaker 1: on the planet. And they it gets pretty dicey. They

536
00:32:52,600 --> 00:32:57,320
Speaker 1: get um, very competitive and very snippy. From what I read. Yeah,

537
00:32:57,320 --> 00:33:02,680
Speaker 1: there's about you know, um, the legitimacy of the heat

538
00:33:02,800 --> 00:33:05,760
Speaker 1: that they claim. Yeah. So there's just again a really

539
00:33:05,800 --> 00:33:08,920
Speaker 1: great New Yorker article called the fire Eaters from I

540
00:33:08,960 --> 00:33:11,280
Speaker 1: think a year or two back, and it gives a

541
00:33:11,400 --> 00:33:16,120
Speaker 1: really great outsider's view of this community, and it is

542
00:33:16,240 --> 00:33:20,160
Speaker 1: very snippy. One of the problems is there's no official

543
00:33:20,280 --> 00:33:24,200
Speaker 1: central body that says this is the hottest pepper on

544
00:33:24,240 --> 00:33:27,400
Speaker 1: the planet. Well, Guinness does, Guinness doesn't. A lot of

545
00:33:27,440 --> 00:33:29,480
Speaker 1: people defer to Guinness, to some other people are like

546
00:33:29,480 --> 00:33:32,720
Speaker 1: Guinness does. No, they're they're just they're dilettants. What we

547
00:33:32,760 --> 00:33:38,280
Speaker 1: need is a governing body that's dedicated only to chili peppers,

548
00:33:38,800 --> 00:33:41,640
Speaker 1: well not Guinness, right, yeah, And one reason why is

549
00:33:41,680 --> 00:33:45,280
Speaker 1: because it changes, like people are cultivating these things. There

550
00:33:45,280 --> 00:33:49,680
Speaker 1: could be a new hot, hottest pepper every three months exactly,

551
00:33:49,680 --> 00:33:52,000
Speaker 1: and Guinness isn't gonna stay on top of that, right

552
00:33:52,160 --> 00:33:53,520
Speaker 1: So there it's kind of like, why are you being

553
00:33:53,560 --> 00:33:55,880
Speaker 1: talking to those guys. So some people do defer to

554
00:33:55,920 --> 00:33:57,959
Speaker 1: Guinness because it is the closest thing that they have

555
00:33:58,200 --> 00:34:02,280
Speaker 1: to um a a judgment saying this is the world's

556
00:34:02,320 --> 00:34:07,040
Speaker 1: hottest people just like we're saying that. But um, there's

557
00:34:07,080 --> 00:34:10,480
Speaker 1: no organizing, central body that that is dedicated to judging

558
00:34:11,200 --> 00:34:14,600
Speaker 1: which is the hottest chili pepper, and there should be there.

559
00:34:14,640 --> 00:34:17,319
Speaker 1: According to these people, they could use it. They think

560
00:34:17,360 --> 00:34:20,320
Speaker 1: the government should supply it, but they can't even decide

561
00:34:20,400 --> 00:34:23,240
Speaker 1: on whether that the hottest pepper in the world should

562
00:34:23,239 --> 00:34:28,000
Speaker 1: be its peak or what an averages it's mean. So

563
00:34:28,120 --> 00:34:31,560
Speaker 1: right now, um, Guinness goes by the mean. And as

564
00:34:31,560 --> 00:34:35,759
Speaker 1: it stands in the world, the hottest chili pepper as

565
00:34:35,760 --> 00:34:40,200
Speaker 1: of August two thousand thirteen is called the Carolina Reaper. Yeah,

566
00:34:40,239 --> 00:34:44,120
Speaker 1: the HP two B in H seven out of rock Kill,

567
00:34:44,239 --> 00:34:49,160
Speaker 1: South Carolina and the Carolina Reaper has an average, an average.

568
00:34:49,160 --> 00:34:53,759
Speaker 1: Remember that um red Slavinia Habaniro had five hundred and

569
00:34:53,800 --> 00:34:58,720
Speaker 1: seventy thousand Scoville heat units. This one averages one million,

570
00:34:59,000 --> 00:35:03,320
Speaker 1: five hundred sixty nine thousand, three hundred Scoville heat units.

571
00:35:03,680 --> 00:35:06,000
Speaker 1: That's right, and a peak of over two point two million.

572
00:35:06,760 --> 00:35:09,240
Speaker 1: And hats off to Ed Curry of pucker Butt Pepper

573
00:35:09,280 --> 00:35:13,680
Speaker 1: Company and uh Fort Mill. He's he's a very controversial

574
00:35:13,719 --> 00:35:16,759
Speaker 1: pepper grower. He is. He blended. The original cross breed

575
00:35:16,800 --> 00:35:20,160
Speaker 1: was between a ghost pepper, which was the previous hottest

576
00:35:20,160 --> 00:35:25,399
Speaker 1: pepper introduced to the North America in two thousand, uh,

577
00:35:25,440 --> 00:35:28,640
Speaker 1: the infamous ghost pepper, and then he uh crossbreeded that

578
00:35:28,680 --> 00:35:32,360
Speaker 1: with bread that with a red habanerro. So the the

579
00:35:32,960 --> 00:35:36,000
Speaker 1: boot toil Lokia is the ghost pepper. It's from India

580
00:35:36,360 --> 00:35:38,600
Speaker 1: and from two thousand seven to two thirteen it was

581
00:35:38,640 --> 00:35:42,200
Speaker 1: the reigning champ. Yes, and from before that was that

582
00:35:42,280 --> 00:35:46,040
Speaker 1: red slavinia from two thousand and seven. Again that's as

583
00:35:46,040 --> 00:35:49,400
Speaker 1: far as Guinness is concerned. Um, but there are peppers

584
00:35:49,440 --> 00:35:53,880
Speaker 1: out there. There's the um so what's the scorpion one,

585
00:35:53,920 --> 00:35:57,360
Speaker 1: the Trinidad scorpion Butch t Yeah, so that was actually

586
00:35:57,400 --> 00:36:02,080
Speaker 1: grown by some guys in Australia who crossed a Trinidad

587
00:36:02,080 --> 00:36:05,560
Speaker 1: scorpion which is already very hot, with a pepper that

588
00:36:05,640 --> 00:36:08,840
Speaker 1: was grown by a guy named Butch Taylor in I

589
00:36:08,840 --> 00:36:12,840
Speaker 1: think Mississippi. He's right outside big on this. As it

590
00:36:12,880 --> 00:36:17,319
Speaker 1: turns out. Um, I think the thing is like, if

591
00:36:17,400 --> 00:36:19,680
Speaker 1: there's people who listen to like Front two four two

592
00:36:19,680 --> 00:36:22,839
Speaker 1: and go boar hunting, if there's a larger population of

593
00:36:22,880 --> 00:36:25,279
Speaker 1: them and that country, that that country is going to

594
00:36:25,400 --> 00:36:28,359
Speaker 1: be more likely to be into eating hot peppers. What's

595
00:36:28,360 --> 00:36:33,319
Speaker 1: Front two four two? They're like an industrial band? What

596
00:36:33,360 --> 00:36:35,080
Speaker 1: does that mean about me? Because I've never even heard

597
00:36:35,120 --> 00:36:39,279
Speaker 1: of it. You don't need hot hot peppers? Uh, there

598
00:36:39,280 --> 00:36:44,800
Speaker 1: are some who claim. In fact, grower in southern California says,

599
00:36:44,920 --> 00:36:47,520
Speaker 1: I've had I had a pepper once that was over

600
00:36:47,600 --> 00:36:50,480
Speaker 1: three million. But I don't even publish that stuff, he says,

601
00:36:50,520 --> 00:36:53,239
Speaker 1: because it's a fluke. Right, So so that's the that's

602
00:36:53,280 --> 00:36:56,040
Speaker 1: the question, like should that one be considered the world's

603
00:36:56,040 --> 00:37:01,400
Speaker 1: hottest pepper or should that plant have to species consistently

604
00:37:01,440 --> 00:37:07,080
Speaker 1: have to put out something at three million? Yeah, doesn't matter. Well,

605
00:37:07,080 --> 00:37:09,560
Speaker 1: it's another question entirely, you know, can't we just I

606
00:37:09,600 --> 00:37:11,480
Speaker 1: know they get specific about it and they want to do,

607
00:37:11,600 --> 00:37:13,840
Speaker 1: but it seems like we can just say all of

608
00:37:13,880 --> 00:37:18,959
Speaker 1: these are very hot, very very hot. You're welcome. Yeah,

609
00:37:19,280 --> 00:37:23,360
Speaker 1: I don't know. It's scary stuff if you it is, Um,

610
00:37:23,520 --> 00:37:27,000
Speaker 1: Christopher Guests should do a mockumentary about pepper hot heads.

611
00:37:27,040 --> 00:37:29,799
Speaker 1: It's right for it, all right. So let's say you

612
00:37:29,840 --> 00:37:33,200
Speaker 1: want to pick out a pepper at a grocery store.

613
00:37:34,600 --> 00:37:39,200
Speaker 1: Look for firm skin, look for super bright colors, which

614
00:37:40,680 --> 00:37:43,520
Speaker 1: I don't know. I'm pretty down on produce and big

615
00:37:43,560 --> 00:37:46,760
Speaker 1: box grocery stores. But if you go to a farmer's market,

616
00:37:48,080 --> 00:37:51,359
Speaker 1: and especially like a local farmers market, you're gonna see

617
00:37:51,520 --> 00:37:57,120
Speaker 1: weird shaped, super super bright colored peppers. Yeah, weird shaped

618
00:37:57,200 --> 00:37:59,920
Speaker 1: is right. Remember. Yeah, we've talked about this before. Grif

619
00:38:00,040 --> 00:38:03,719
Speaker 1: your stores won't sell ones that are perfectly awesome and

620
00:38:03,800 --> 00:38:06,960
Speaker 1: maybe even better tasting because they look weird, right, that

621
00:38:07,040 --> 00:38:09,480
Speaker 1: bell pepper looks like Richard Nixon, throw it in the trash. Yeah,

622
00:38:09,480 --> 00:38:14,719
Speaker 1: And it's like, I'm um, the longer they ripe in,

623
00:38:14,719 --> 00:38:18,760
Speaker 1: the hotter they get. So. Like you said, the red ones, Um,

624
00:38:18,800 --> 00:38:20,520
Speaker 1: if the red ones still have a little green. They're

625
00:38:20,520 --> 00:38:23,279
Speaker 1: not fully ripe yet, so they probably won't be as hot.

626
00:38:24,120 --> 00:38:26,440
Speaker 1: But that's that's the case with a bell probably anyway.

627
00:38:26,480 --> 00:38:30,399
Speaker 1: So you're not looking for heat, looking for sweet. Um.

628
00:38:30,440 --> 00:38:33,840
Speaker 1: If you are cooking with peppers, uh, it says in

629
00:38:33,960 --> 00:38:36,879
Speaker 1: here like be sure to wash your hands. But what

630
00:38:36,920 --> 00:38:41,920
Speaker 1: you really need to do, if you're serious is where gloves? Where? Um?

631
00:38:42,040 --> 00:38:46,840
Speaker 1: Where doctors? What are they called rubber gloves? Yeah, rubber gloves,

632
00:38:47,640 --> 00:38:51,040
Speaker 1: because that is truly the only way. Like, if you

633
00:38:51,120 --> 00:38:53,640
Speaker 1: come into contact with your fingers and that membrane or

634
00:38:53,680 --> 00:38:57,279
Speaker 1: those seeds, you can wash your hands ten times and

635
00:38:58,440 --> 00:39:01,560
Speaker 1: you forget, and like the next day you will get

636
00:39:01,560 --> 00:39:04,360
Speaker 1: an eye booger out and you'll be like, what in

637
00:39:04,360 --> 00:39:07,040
Speaker 1: the world my eyes on fire? You take your context

638
00:39:07,080 --> 00:39:08,520
Speaker 1: and you go to put them in the next one.

639
00:39:08,680 --> 00:39:13,160
Speaker 1: I can't imagine. I cooked one night some piea and

640
00:39:13,239 --> 00:39:16,440
Speaker 1: us some hot peppers and did not wear gloves, and

641
00:39:16,560 --> 00:39:20,600
Speaker 1: I went peepee later. Oh no, I didn't think about it,

642
00:39:20,680 --> 00:39:26,680
Speaker 1: and I had a speaking of syphilis burning sensation down below.

643
00:39:28,600 --> 00:39:31,560
Speaker 1: It was bad. That's how they simulated for medical students.

644
00:39:31,800 --> 00:39:35,600
Speaker 1: Really it was bad. So I learned the hard way.

645
00:39:35,840 --> 00:39:37,480
Speaker 1: I just got a box of those nights as at

646
00:39:37,560 --> 00:39:42,799
Speaker 1: nitrate gloves nitrate or nitrite and explodes. The other one's fine,

647
00:39:42,840 --> 00:39:44,400
Speaker 1: I think, well, I put him in the kitchen. I

648
00:39:44,440 --> 00:39:48,879
Speaker 1: also wear a painter's respirator. What kind of peppers are

649
00:39:48,920 --> 00:39:51,200
Speaker 1: you working with? The you know, the hot stuff like

650
00:39:51,320 --> 00:39:54,360
Speaker 1: ghost peppers. No, but I cook with hobby arrows and

651
00:39:54,400 --> 00:39:58,319
Speaker 1: stuff sometimes, and it's like it's nuclear the fumes are.

652
00:39:58,760 --> 00:40:00,480
Speaker 1: It's like if you're over the Saint cl in the mountain,

653
00:40:00,480 --> 00:40:03,000
Speaker 1: you're breathing it in. You'll you'll find yourself or at

654
00:40:03,080 --> 00:40:07,520
Speaker 1: least I do, coughing and burning. So I'll wear the

655
00:40:07,560 --> 00:40:11,560
Speaker 1: respirator in my club. So um, you mean. I would

656
00:40:11,600 --> 00:40:14,759
Speaker 1: juice sometimes and every once in a while she'd put

657
00:40:14,800 --> 00:40:16,400
Speaker 1: like a pepper in there, like a hall of peeno,

658
00:40:17,440 --> 00:40:19,560
Speaker 1: and it would just turn the kitchen into like like

659
00:40:19,600 --> 00:40:22,520
Speaker 1: a tear gas bomb had gone off. It's crazy. It

660
00:40:22,560 --> 00:40:25,799
Speaker 1: gets everywhere. It does because these things are basically vaporized

661
00:40:25,800 --> 00:40:28,360
Speaker 1: and they just spread so easily through the air and

662
00:40:30,600 --> 00:40:35,800
Speaker 1: it definitely gives it a kick. Um. Oh, if you

663
00:40:35,840 --> 00:40:38,480
Speaker 1: want to store peppers, um, like we said, you can

664
00:40:38,560 --> 00:40:41,799
Speaker 1: dry them out and they'll keep for a long time. Uh,

665
00:40:41,920 --> 00:40:43,719
Speaker 1: they'll keep you don't want to wash them. You want

666
00:40:43,719 --> 00:40:47,040
Speaker 1: to just put them unwashed into your fridge. Yeah, true,

667
00:40:47,160 --> 00:40:50,399
Speaker 1: and they'll just keep just regular peppers. Peppers will keep

668
00:40:50,440 --> 00:40:52,680
Speaker 1: for a long time. It's not something that goes bad

669
00:40:52,760 --> 00:40:56,320
Speaker 1: very quickly. But you can freeze them if you slice them,

670
00:40:56,560 --> 00:40:59,160
Speaker 1: put them on a baking tray in the freezer. Then

671
00:40:59,200 --> 00:41:00,680
Speaker 1: you can collect them and throw him in a bag

672
00:41:00,680 --> 00:41:03,360
Speaker 1: and you can keep them for like a year. Nice. Uh,

673
00:41:03,400 --> 00:41:06,279
Speaker 1: But I don't see why you'd freeze peppers. Just buy

674
00:41:06,320 --> 00:41:09,680
Speaker 1: the Mountain need and cook with them or pickle them.

675
00:41:09,800 --> 00:41:13,000
Speaker 1: That's great. Pickled peppers are wonderful. I can just eat

676
00:41:13,080 --> 00:41:15,160
Speaker 1: those straight. I don't like pickled things, so I'm not

677
00:41:15,200 --> 00:41:19,439
Speaker 1: into it. But yeah, it's it's so good for you.

678
00:41:20,040 --> 00:41:23,279
Speaker 1: Pickling pickled foods are so good for you. There's so

679
00:41:23,320 --> 00:41:26,640
Speaker 1: many health benefits. I'll you'll eat other healthy things that

680
00:41:26,680 --> 00:41:29,200
Speaker 1: I enjoy. But how do you not like pickles? Stuff? Like?

681
00:41:29,200 --> 00:41:31,319
Speaker 1: I could eat pickled any you could cut your finger

682
00:41:31,360 --> 00:41:33,319
Speaker 1: off and pickle it. I'd probably eat it. How does

683
00:41:33,360 --> 00:41:36,680
Speaker 1: anyone not like anything? But I mean, like what about it?

684
00:41:36,719 --> 00:41:42,360
Speaker 1: You don't like the tartness? No, just the taste anything pickled?

685
00:41:42,400 --> 00:41:46,799
Speaker 1: Like a pickled a pickle sour kraut. Oh you don't

686
00:41:46,840 --> 00:41:49,200
Speaker 1: like sour kraut sauer kraut. I guess I could have

687
00:41:49,239 --> 00:41:52,960
Speaker 1: seen that. I hate pickled so much that I have

688
00:41:53,080 --> 00:41:55,400
Speaker 1: to ask and rest, like when I go to a

689
00:41:55,400 --> 00:41:57,239
Speaker 1: pub and have like a burger and fries, to leave

690
00:41:57,280 --> 00:42:00,720
Speaker 1: the pickle off, because invariably they will put the pickle

691
00:42:00,800 --> 00:42:03,680
Speaker 1: down soaking into the French fries in the bun, and

692
00:42:03,760 --> 00:42:06,120
Speaker 1: it will ruin that for me. Wow, you hate pickles.

693
00:42:06,160 --> 00:42:08,480
Speaker 1: That might hate pickles that much, Well, all eat the

694
00:42:08,520 --> 00:42:10,920
Speaker 1: pickles that you get on the side from now. Okay,

695
00:42:11,040 --> 00:42:12,840
Speaker 1: well it will eat the pickles. You can arm wrestle

696
00:42:12,840 --> 00:42:15,840
Speaker 1: her for them. Okay, that's fine, that's a deal. Um.

697
00:42:15,880 --> 00:42:17,839
Speaker 1: But when I said you shouldn't, you know, just buy

698
00:42:17,840 --> 00:42:22,440
Speaker 1: the amount. If you're growing pickles or i'm sorry, growing peppers, pickles,

699
00:42:22,560 --> 00:42:24,520
Speaker 1: pickled peppers, then you might end up with a lot

700
00:42:24,560 --> 00:42:26,880
Speaker 1: of peppers. And that's why you might want to pickle

701
00:42:26,920 --> 00:42:29,759
Speaker 1: them or pickle them if you're into that, because we

702
00:42:29,760 --> 00:42:31,799
Speaker 1: grew peppers one year and they were easy to grow

703
00:42:31,800 --> 00:42:36,040
Speaker 1: and bountiful. Yeah, pepper planks, Yeah, that equals a lot

704
00:42:36,040 --> 00:42:39,160
Speaker 1: of peppers. I guess we should talk about growing them

705
00:42:39,200 --> 00:42:44,319
Speaker 1: a little bit. Huh, I guess. So they're perennials, so

706
00:42:44,640 --> 00:42:46,799
Speaker 1: that means they stick around. Well, it depends on where

707
00:42:46,840 --> 00:42:48,719
Speaker 1: you live. Yeah, if it's cold, you might grow them

708
00:42:48,719 --> 00:42:52,319
Speaker 1: as animals. They're pretty flexible. Um, you can start them

709
00:42:52,320 --> 00:42:55,839
Speaker 1: as seeds ten weeks prior to the first frost. You

710
00:42:55,840 --> 00:42:58,880
Speaker 1: want to germinate them in little trays. First you soaked

711
00:42:58,920 --> 00:43:01,080
Speaker 1: the seeds for a couple of days. Then you germinate

712
00:43:01,160 --> 00:43:04,120
Speaker 1: them with a little bit of starter ten weeks prior

713
00:43:04,160 --> 00:43:08,680
Speaker 1: to frost. After the last frost comes and goes, you

714
00:43:08,680 --> 00:43:11,560
Speaker 1: can start to harden them by moving them outside a

715
00:43:11,600 --> 00:43:14,040
Speaker 1: couple hours at a time and talk to them, say

716
00:43:14,040 --> 00:43:19,560
Speaker 1: this is good for you. You shake them. It takes

717
00:43:19,560 --> 00:43:21,799
Speaker 1: a couple of weeks, um a few hours each day

718
00:43:22,000 --> 00:43:25,960
Speaker 1: more until they are hard and ready, right, and then

719
00:43:26,239 --> 00:43:30,160
Speaker 1: they start to grow. You want to fertilize them. When

720
00:43:30,239 --> 00:43:35,040
Speaker 1: the peppers grow out and turn hard, you can cut them.

721
00:43:35,080 --> 00:43:37,040
Speaker 1: And when you do, you want to cut some stem

722
00:43:37,239 --> 00:43:40,560
Speaker 1: because it extends their shelf life, and then you have peppers.

723
00:43:40,880 --> 00:43:42,480
Speaker 1: You can also just go to the store and buy

724
00:43:42,520 --> 00:43:47,080
Speaker 1: some peppers. Yeah, if you're in the garden garden, Yeah,

725
00:43:47,200 --> 00:43:49,680
Speaker 1: if not, or I've just grown from seed. Man, it

726
00:43:49,719 --> 00:43:52,440
Speaker 1: seems like such a nightmare to me. Well, it's for

727
00:43:52,480 --> 00:43:55,440
Speaker 1: people who have time and what are hobbyists. But I

728
00:43:55,440 --> 00:43:57,839
Speaker 1: also get like, if it's a very like if it's

729
00:43:57,880 --> 00:44:00,680
Speaker 1: an heirloom something or just thing you're not going to

730
00:44:00,800 --> 00:44:04,160
Speaker 1: find anywhere. With peppers, I mean, sure there are some

731
00:44:04,280 --> 00:44:06,480
Speaker 1: like if you want to buy the Carolina Reaper, you

732
00:44:06,480 --> 00:44:08,479
Speaker 1: can get packs of those seeds for like ten bucks

733
00:44:08,560 --> 00:44:11,880
Speaker 1: or something. Right, You're not gonna find those at any stores.

734
00:44:11,960 --> 00:44:14,720
Speaker 1: So I get growing those from seed, But like growing

735
00:44:14,760 --> 00:44:17,480
Speaker 1: like a squash plant from seed, It's like, what are

736
00:44:17,480 --> 00:44:20,080
Speaker 1: you doing? Man? You've got you should have better things

737
00:44:20,120 --> 00:44:22,080
Speaker 1: to do with your time than that a weaker squash

738
00:44:22,239 --> 00:44:25,719
Speaker 1: last year from seed? What are you doing? Man? We

739
00:44:25,800 --> 00:44:28,359
Speaker 1: have a garden, right, But you can just buy like

740
00:44:28,400 --> 00:44:33,200
Speaker 1: the seedlings. Yeah, you could do that. Okay. Are you

741
00:44:33,239 --> 00:44:37,600
Speaker 1: saying why do people garden? No? I love gardening. I'm

742
00:44:37,600 --> 00:44:41,600
Speaker 1: just saying growing from seed a plant, Like, if you

743
00:44:41,680 --> 00:44:44,160
Speaker 1: like growing from seed, you should get a seed catalog

744
00:44:44,280 --> 00:44:46,360
Speaker 1: and find something that you can't find elsewhere. That's what

745
00:44:46,360 --> 00:44:49,960
Speaker 1: I'm saying. I have a very strong opinion on growing

746
00:44:50,000 --> 00:44:53,480
Speaker 1: things from each their own. With everything, but gardening but gardening,

747
00:44:54,400 --> 00:44:58,040
Speaker 1: we start plants a lot too. Not everything is from

748
00:44:58,040 --> 00:45:01,600
Speaker 1: seed because you're saying sensible peak, But do you do

749
00:45:01,600 --> 00:45:08,480
Speaker 1: you see my point? Do you get seed catalogs? Not catalogs,

750
00:45:08,480 --> 00:45:11,040
Speaker 1: I don't think. But we buy buy seeds online. You

751
00:45:11,040 --> 00:45:13,600
Speaker 1: should get your hands on seed catalog Yeah. Yeah, I

752
00:45:13,640 --> 00:45:15,799
Speaker 1: can't remember the name of the company. That sounds like

753
00:45:16,040 --> 00:45:19,560
Speaker 1: to book reading. Yes it is. It's just so. Yes,

754
00:45:19,640 --> 00:45:22,240
Speaker 1: it's very delightful. It makes you so excited for spring.

755
00:45:23,200 --> 00:45:28,560
Speaker 1: Uh Off label uses of peppers will say you can

756
00:45:28,560 --> 00:45:33,719
Speaker 1: eat them or you can rub them on your pain parts. Yeah,

757
00:45:33,760 --> 00:45:37,120
Speaker 1: because remember they overload your nose desceptor. That's right. They

758
00:45:37,120 --> 00:45:40,920
Speaker 1: can lower your blood pressure. They can be antiquagulants, like

759
00:45:40,960 --> 00:45:43,960
Speaker 1: I think that's one and the same. Think about it.

760
00:45:43,960 --> 00:45:47,719
Speaker 1: If it thins the blood, it's going to also like

761
00:45:47,800 --> 00:45:52,080
Speaker 1: lower your blood pressure. True, I would think. Okay, it's

762
00:45:52,080 --> 00:45:56,080
Speaker 1: also been shown chuck. It lowers bad cholesterol, not even

763
00:45:56,120 --> 00:45:59,479
Speaker 1: not just any cholesterol. It lowers your bad cholesterol. And

764
00:45:59,760 --> 00:46:03,560
Speaker 1: not only does it lower the cholesterol present in your blood,

765
00:46:03,840 --> 00:46:07,479
Speaker 1: I think it attracts it, right because remember it's fat

766
00:46:07,520 --> 00:46:10,560
Speaker 1: soluble um and then it gets flushed out of the system.

767
00:46:10,640 --> 00:46:14,000
Speaker 1: It actually removes the build up of bad cholesterol plaque

768
00:46:14,080 --> 00:46:17,600
Speaker 1: in your arteries. Man, this stuff is it makes me

769
00:46:17,640 --> 00:46:19,800
Speaker 1: want to eat more peppers. I already eat quite a

770
00:46:19,800 --> 00:46:24,040
Speaker 1: bit of peppers. I need to eat more, I think. Uh.

771
00:46:24,080 --> 00:46:27,000
Speaker 1: In the future, they hope to use it for um,

772
00:46:27,200 --> 00:46:31,600
Speaker 1: cancer prevention, stroke, heart attack prevention. All right, you know,

773
00:46:31,600 --> 00:46:33,279
Speaker 1: I guess it already works. Is that if it's lowering

774
00:46:33,280 --> 00:46:36,040
Speaker 1: your blood blood pressure, that's what I got from that too.

775
00:46:36,480 --> 00:46:39,000
Speaker 1: But the cancer, it's its own thing. They found that

776
00:46:39,000 --> 00:46:46,879
Speaker 1: that cap station itself basically attacks. Wow, I mean that's

777
00:46:48,000 --> 00:46:50,960
Speaker 1: Are you upset about the growing from seed tirade? Oh no,

778
00:46:51,000 --> 00:46:55,000
Speaker 1: I don't care. What like it was directed at me. Yeah,

779
00:46:55,040 --> 00:46:57,120
Speaker 1: it didn't mean for it to be, but it took

780
00:46:57,160 --> 00:46:59,759
Speaker 1: a pretty hard turn at the end. There right to

781
00:46:59,840 --> 00:47:02,440
Speaker 1: your right to your front door, I don't care, right

782
00:47:02,440 --> 00:47:06,040
Speaker 1: to your garden door? No, no, no, no. Uh. We

783
00:47:06,120 --> 00:47:08,319
Speaker 1: have an article called ken gost peppers kill you on

784
00:47:08,320 --> 00:47:15,239
Speaker 1: our website. Cannot it's not good. Um, but apparently three

785
00:47:15,280 --> 00:47:20,080
Speaker 1: pounds um the peppers can kill you? Is that right? Yeah?

786
00:47:20,400 --> 00:47:23,080
Speaker 1: How like what's the mode of death? I don't know.

787
00:47:23,239 --> 00:47:25,480
Speaker 1: They don't say. That's why it's not a good article. Well,

788
00:47:25,640 --> 00:47:30,120
Speaker 1: so these these pain receptors, the um t r P,

789
00:47:30,800 --> 00:47:35,200
Speaker 1: I mean it's a toxin cap sasan is trpv one um.

790
00:47:35,280 --> 00:47:39,600
Speaker 1: They're also responsible for regulating your body heat. Helping regulate

791
00:47:39,600 --> 00:47:41,040
Speaker 1: your body heat. So I wonder if you have like

792
00:47:41,080 --> 00:47:43,279
Speaker 1: a heat stroke or something like that. I don't know.

793
00:47:43,719 --> 00:47:45,600
Speaker 1: I would just say it's if it's a toxin and

794
00:47:45,640 --> 00:47:48,319
Speaker 1: you eat too much of any toxin, you could die. Yeah,

795
00:47:48,400 --> 00:47:51,160
Speaker 1: But but there's you know, you die from like some

796
00:47:51,239 --> 00:47:54,879
Speaker 1: toxin slow your respiration and you stop breathing from lack

797
00:47:54,920 --> 00:47:56,439
Speaker 1: of eye You know what. I bet you had something

798
00:47:56,480 --> 00:47:59,840
Speaker 1: to do with respiration, because if you are in a

799
00:48:00,000 --> 00:48:02,040
Speaker 1: hot pepper eating contest, one thing they will talk about

800
00:48:02,120 --> 00:48:05,360
Speaker 1: is their throat swelling and having a hard time breathing.

801
00:48:06,120 --> 00:48:09,879
Speaker 1: That'd be my guess. I think they uh. I think

802
00:48:09,880 --> 00:48:12,839
Speaker 1: there was a Science Daily article originally that said that.

803
00:48:13,600 --> 00:48:16,680
Speaker 1: So there was a speaking of ghost peppers up until

804
00:48:16,840 --> 00:48:18,680
Speaker 1: last year. In two thousand and fourteen, there was a

805
00:48:18,719 --> 00:48:24,000
Speaker 1: restaurant in Grantham, Lincolnshire, I take two to be in England,

806
00:48:24,560 --> 00:48:27,160
Speaker 1: probably called Bindy. It was. The restaurant was named Bindy.

807
00:48:27,320 --> 00:48:30,319
Speaker 1: It was an Indian restaurant um and it had a

808
00:48:30,320 --> 00:48:34,640
Speaker 1: Curry called the Widower that used twenty ghost peppers among

809
00:48:34,920 --> 00:48:39,120
Speaker 1: a ton of other ones, and apparently, um, they had

810
00:48:39,160 --> 00:48:43,120
Speaker 1: sold like five six hundred of them and like about

811
00:48:43,320 --> 00:48:47,400
Speaker 1: three quarters of the people finished it managed to finish it. Which, yeah,

812
00:48:47,560 --> 00:48:49,360
Speaker 1: if you think like the ghost pepper that was like

813
00:48:49,400 --> 00:48:51,600
Speaker 1: the one that got all the press in two thousand seven.

814
00:48:51,840 --> 00:48:54,400
Speaker 1: I think what's remarkable is that people that are ordering

815
00:48:54,400 --> 00:48:58,120
Speaker 1: this are probably have a very high tolerance anyway, and

816
00:48:58,280 --> 00:48:59,880
Speaker 1: if they're not able to finish it, that says a

817
00:48:59,880 --> 00:49:05,000
Speaker 1: lot exactly. So that's chili peppers. Everybody, go forth and

818
00:49:05,040 --> 00:49:09,600
Speaker 1: eat something. You said that it doesn't give you ulcers,

819
00:49:09,600 --> 00:49:12,359
Speaker 1: and in fact it actually helps with cases of ulcers. Right,

820
00:49:12,400 --> 00:49:15,960
Speaker 1: that's right, and that amazing it is. Okay, So if

821
00:49:15,960 --> 00:49:17,680
Speaker 1: you want to know more about chili peppers, you can

822
00:49:17,719 --> 00:49:20,760
Speaker 1: type that word into the search bar how stuff works

823
00:49:20,800 --> 00:49:23,360
Speaker 1: dot com and it will bring up this article. And

824
00:49:23,400 --> 00:49:29,799
Speaker 1: I said, uh, search bompsys listening. I'm gonna call this

825
00:49:29,920 --> 00:49:33,800
Speaker 1: a rarely granted shout out. We get requests a lot

826
00:49:33,880 --> 00:49:37,400
Speaker 1: for shout outs, and we couldn't do them all otherwise

827
00:49:37,440 --> 00:49:39,799
Speaker 1: our show would be called shout outs. You should know.

828
00:49:41,360 --> 00:49:43,680
Speaker 1: But this one was from a fourteen year old girl

829
00:49:43,680 --> 00:49:47,080
Speaker 1: who sended very sweet from Red. Hi, guys, I'm a

830
00:49:47,120 --> 00:49:49,640
Speaker 1: fourteen year old girl who's been listening for a long time,

831
00:49:49,680 --> 00:49:51,239
Speaker 1: and I wanted to say thanks for the time that

832
00:49:51,280 --> 00:49:53,919
Speaker 1: you spend to make it smarter. It's been really fun

833
00:49:54,000 --> 00:49:57,960
Speaker 1: for my sister Anna and I uh to listen to

834
00:49:58,040 --> 00:50:01,040
Speaker 1: your podcast before we go to sleep. However, she's leaving

835
00:50:01,040 --> 00:50:04,120
Speaker 1: for college soon to study studio art and I'll be

836
00:50:04,160 --> 00:50:06,719
Speaker 1: all alone when I listen to you guys. So if

837
00:50:06,719 --> 00:50:08,239
Speaker 1: it isn't too much to ask, could you give her

838
00:50:08,239 --> 00:50:09,920
Speaker 1: a shout out and tell her that she is an

839
00:50:09,920 --> 00:50:14,319
Speaker 1: awesome sister and will be missed. Uh, Sarah, you could

840
00:50:14,320 --> 00:50:16,840
Speaker 1: tell her that yourself too. By the way you should

841
00:50:16,840 --> 00:50:20,120
Speaker 1: express your emotions, I don't like to talk. You can

842
00:50:20,160 --> 00:50:23,360
Speaker 1: also say to my brother's Jonathan, Stephen and Tommy that

843
00:50:23,440 --> 00:50:26,080
Speaker 1: they are okay. Too many kids are in this family.

844
00:50:26,160 --> 00:50:30,360
Speaker 1: It sounds like one five. Uh if you oh, and

845
00:50:30,520 --> 00:50:34,360
Speaker 1: she said, no, don't mention that's sixth one. I'm just kidding.

846
00:50:35,000 --> 00:50:36,279
Speaker 1: If you do this, then you guys will be the

847
00:50:36,280 --> 00:50:39,960
Speaker 1: best podcasters ever, not like you aren't already actually on

848
00:50:40,080 --> 00:50:43,040
Speaker 1: a just sent an email or maybe it's Anna to

849
00:50:43,080 --> 00:50:47,319
Speaker 1: you guys last night about hula hoops and uh, if

850
00:50:47,320 --> 00:50:49,080
Speaker 1: you could put both our emails on the air, that

851
00:50:49,080 --> 00:50:51,720
Speaker 1: would be the best. I'm not gonna do that, Sarah,

852
00:50:52,320 --> 00:50:55,200
Speaker 1: but I did write her back, so um, this is

853
00:50:55,200 --> 00:50:57,120
Speaker 1: a secret from annas it would be a big surprise.

854
00:50:57,840 --> 00:51:02,400
Speaker 1: So uh Sarah, Tona Anna, good luck at college. You

855
00:51:02,440 --> 00:51:05,160
Speaker 1: will be missed. You're a great sister. That's a nice

856
00:51:05,280 --> 00:51:11,319
Speaker 1: Chuck and their brothers Jonathan, Stephen and Tommy and Desert. Okay, man,

857
00:51:11,320 --> 00:51:15,919
Speaker 1: that was nice, very kind of you. You never know. Uh, well,

858
00:51:15,960 --> 00:51:17,680
Speaker 1: if you want to see if you can tell get

859
00:51:17,760 --> 00:51:20,680
Speaker 1: Chuck's heart strings, give you your best shot. Good luck.

860
00:51:20,920 --> 00:51:23,759
Speaker 1: You can tweet to us at s Y s K podcast.

861
00:51:23,840 --> 00:51:26,200
Speaker 1: You can join us on Facebook dot com, slash stuff

862
00:51:26,239 --> 00:51:28,759
Speaker 1: you Should Know. You can send us an email to

863
00:51:28,880 --> 00:51:31,359
Speaker 1: Stuff podcast at how stuff Works dot com and has

864
00:51:31,400 --> 00:51:33,880
Speaker 1: always joined us at at home on the web, Stuff

865
00:51:33,920 --> 00:51:41,080
Speaker 1: you Should Know dot com for more on this and

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00:51:41,160 --> 00:51:51,120
Speaker 1: thousands of other topics. Is it how stuff Works dot com.