Superhot Chilli Peppers
Some chilli growers classify superhot varieties as being varieties which have an average heat level of 350,000 SHU upwards. However, given how some of the hotter Habaneros, namely Caribbean Red Habanero and Chocolate Habanero, have supposedly been measured at 577,000 SHU then I classify superhot varieties as being varieties which have an average heat level of 600,000 SHU upwards. Although some of the hotter Habaneros and Scotch Bonnets can be blisteringly hot I wouldn't consider them to be superhot varieties. I consider superhot varieties to be a distinct group of chillies with their own heat profile, which I'd describe as being more aggressive and much sharper than that of even the hottest Habaneros and Scotch Bonnets.
In the early 2000s, the four main superhot varieties available to chilli growers were Naga Morich and Bhut Jolokia (both from India and Bangladesh), and Trinidad 7-Pot and Trinidad Scorpion (both from the backcountry of Trinidad and Tobago). Nowadays, there are many superhot varieties available, most of which are hybrids of other superhot varieties, with names such as 7-Pot Brainstrain, 7-Pot Bubblegum, 7-Pot Infinity, 7-Pot Lucy, 7-Pot SR, 7-Pot Douglah, 7-Pot Primo, Apocalypse, Bhutlah, Nagalah, Moruglah, Jigsaw, Borg9, Primotalii, Trinidad Scorpion Butch T, Trinidad Moruga Scorpion and Carolina Reaper. Most, if not all, of the aforementioned varieties also come in multiple colour variants. Superhot varieties typically have a pimply skin texture (rough exocarp), making them look very fearsome. However, not all superhot varieties have a rough exocarp, some can also be smooth.
How Do You Cook with Superhot Chillies?
People can sometimes be nervous about using superhot chillies for the first time. Superhot chillies can be used much in the same way as Habaneros and Scotch Bonnets. The main difference is that they are much hotter and you don't need to use as much to reach the same heat level. Two or three slices of a superhot chilli can often times be the equivalent of using one whole Habanero or Scotch Bonnet. When cooking with superhot chillies the main thing to keep in mind is that they are ferociously hot. You should start by adding one or two small pieces at a time and then test the heat level after a few minutes before adding any more. Remember, you can always add more chilli but you can't take it out after adding it.
When working with superhot chillies it can be very easy to accidentally add too much and a meal that ends up being too spicy is a waste of food. Some superhot varieties are hotter than others, so you will need to factor this in also. For example, Naga Morich and Bhut Jolokia chillies are not as hot as Carolina Reaper and Trinidad Moruga Scorpion chillies, both of which have been measured at over 2,000,000 SHU. You shouldn't be afraid of cooking with superhot chillies. There are no hard and fast rules stating that you have to use a whole one in anything. The best thing to do is add a few small pieces to whatever you're cooking, and once you've reached the desired heat level then just freeze the rest of the chilli for later use.
You can also dry them and make your own chilli flakes or chilli powder. This will give you more control over the heat. However, a little goes a very long way, so be careful! Superhot chilli flakes are particularly good when sprinkled over pizza, egg dishes and potato dishes. Contrary to what some people believe, most of the capsaicin in chillies doesn't reside in the seeds, it resides in the placenta (the pithy portion inside the fruit which holds the seeds in place). Therefore, if you wish to tame down the heat you could just use the flesh of the chilli and avoid using the placenta, but this is a bit like throwing the baby out with the bath water. If you're going to do that then you may as well just stick to growing Habaneros and Scotch Bonnets.
Are Superhot Chillies Dangerous?
Superhot chillies can't kill you unless you're allergic to them and you have an anaphylactic reaction, but the same goes for any other chilli or food allergy. The capsaicin in chillies, the chemical responsible for making them hot, binds to the body's pain receptors and then the brain releases endorphins and dopamine, which in turn gives you a sense of euphoria and well-being. The 'heat' from eating chillies is just a trick on the nervous system and no real 'burn' is ever taking place. The sense of euphoria and well-being from the release of endorphins and dopamine is what chilli-heads are addicted to, and the hotter the chillies the greater the effects. A medical doctor once told me that people with weak hearts who eat extremely hot chillies are putting a lot of stress on their system and are at greater risk of suffering from a heart attack. However, not being a medical doctor myself I have no idea how true this is.
It's true that some people have needed medical attention after consuming superhot chillies or extremely spicy foods, such as super spicy curries. The reason for this is because the effects from eating extremely spicy food can cause very painful and uncomfortable stomach cramps, something which chilli-heads refer to as cap cramps (capsaicin cramps). When you eat superhot chillies on a regular basis you become accustomed to them and build up a tolerance to the heat. It is possible for people to overdose on capsaicin, but as of writing this there are no known reported cases of capsaicin overdose in humans. At the levels used in food capsaicin is considered safe for consumption. It's estimated that it would take between 12–13 grams of capsaicin to cause an overdose in a 150lb person.
 |
| 7-Pot Bubblegum, Fatalii Jigsaw, Carolina Reaper and Pimenta Leopard |
How Do You Handle Superhot Chillies?
When working with superhot chillies it's always advisable to wear gloves. The capsaicin can get on your fingers very easily, and no matter how many times you wash your hands it can linger for many hours afterwards. When this happens and you accidentally touch your face, eyes, lips, ears, forehead or any other sensitive body parts, it can be a very uncomfortable experience when you're not used to it. It's also very easy to contaminate cooking utensils, such as chopping boards, plastic jugs, wooden spoons, food blenders, pots and pans, so be very careful! Although you may enjoy eating extremely spicy food, other people in your household may not, and cooking utensils contaminated with capsaicin can easily destroy a meal for those who don't like spicy food. It's advisable to have a separate chopping board just for chopping chillies. I even have my own plastic jugs which I use when making hot sauce. I forget how many roast dinners have ended up being unintentionally spicy!
It's also worth mentioning that when washing pots, pans and other cooking utensils which have been used to prepare superhot chillies or foods that contain them, the fumes can be very overpowering and will easily make you and your diners cough and sneeze. For this reason, it's advisable to rinse everything under cold running water prior to washing up, but even when rinsing them under cold running water it can sometimes have the same effect. Be careful because superhot chillies are no joke!
Finally, when grinding dehydrated chillies of any kind it's always advisable to wear some type of face covering, be it eye goggles and a dust mask or a full face respirator mask. Always grind them in a well ventilated area and away from other people. The same goes when transferring the flakes or powder into containers. Superhot chilli powder is lethal stuff and can get into the atmosphere and irritate people's eyes and respiratory systems very easily. Sometimes, it can even happen just from removing the lid on a container of superhot chilli powder. I once had a jar of Chocolate Bhut Jolokia powder on the spice rack and whenever I removed the lid people would start coughing and sneezing shortly after.