Nothing wrong with that. You can build up a heat tolerance, like I did over time. Habanero is a comfortable heat for me now. Ghost isn't as bad, but depending on how much of it I have, it still lights me up.
Dude puts a 300k Scoville pepper as "very flavorable and mild" LOLOLOL "It'll go well with curry and it won't overpower the curry" HAHAHAHAHAHAHAHAHA. This guy is a demon.
you know the capsaicin compound? it is the chemical that makes the peppers hot, Pure capsaicin is like 16 millions on Scolvile score.... this dude once tried that Pure capsaicin powder, he fell to the floor and wriggled in pain for hours..... few months later, he did it again, with the same results.
As a Sri Lankan I’m mildly offended by the fact that one of the hottest papers I have tried being put under mild and being eaten and described as it was a tamarind candy 😂
The reason is mainly our tropical climate makes us less tolerance for heat and also we use like 3 or 4 pods in our curry whereas westerners use a part of a POD in their dishes. Anyway one day I wish to grow and taste some of these hottest pepper in here
@@divaagarpavalakumar6714 I don’t think westerners can manage more heat than us. Probably the other way around. But the amount we use definitely could be something
As a Trinidadian, I love that this trip "around the world" for peppers was about 30% a trip to Trinidad alone 😂 I don't know why we're obsessed with peppers and breeding peppers but we absolutely are and we have a lot of variations here so I loved getting to see him highlight a couple ones that even I didn't know about! Also this guy is soo cool and soo chill. It's hard to believe that he took all those peppers so calmly but I am glad that he's strong enough to because there was no way I'd know what some of those tasted like otherwise!! I appreciate him tasting them so we don't have to, bless his heart.
He made the Caroline Reaper and ate a 3 mil Scoville powder of capsaicin (which he said was one of the dumbest things he has ever done). Eventually, the effects of capsaicin are barely noticeable unless you are eating peppers with a lot of it.
Ed is awesome. He accepts the attention, but he wouldn’t care if didn’t get any doing what he loves. That’s why he’s great. That’s why he’s going to keep making great peppers and content.
Me (holds a bell pepper): This one's a real favorite. Lot of sweetness, the flavors are just awesome. I like this one in salads and stir-fries, but it's just on the border of my spice tolerance. I'm gonna put it in the Spice column with the comment "Push to the limit".
I have seen a habanero mishap involving eyes firsthand. I glove up for anything above a serrano, even though I’ll eat things far spicier. No need to ruin my day.
@@STV-H4Htry breathing through the mouth when cutting onions and it’s close relative. If start to cry it means it got into your nose, so start breathing through the mouth before cutting into it
I honestly can't handle much beyond a jalapeno at all, but I truly appreciate seeing someone enjoying eating these hot-hot-hot peppers, describing them so well, and displaying so much passion for them.
I love this mostly because Ed does such a wonderful job explaining the balances of taste and heat. The 7 Pot for example I'd only recently heard of when I bought a (now I understand aptly-named 😂) sauce called "7 Pot Primo Pepper Hot Sauce" and absolutely love the mixture of flavors between it and the tomatillos included in it. I will definitely have to get my hands on a fresh 7 pot in the future to try it on its own!
It is really hard to put in perspective just how hot proper extreme hot peppers are to someone who hasn't eaten them, so I for one appreciate the effort here. I had a friend grow some Trinidad Scorpions and give me a couple and eating one straight (whole) was definitely an experience.
I love how much Trinidad was mentioned in this video! As a local, it’s a shame how many treasures my country has within it, that are barely known. I’m glad to see them being showcased and to learn as well!
PuckerButt Pepper Company is one of the best names ever, and yet another reason that Ed Currie is awesome. Love the man's enthusiasm about what he does!
Agreed. I’ve loved peppers all my life, they’re totally addicting. Habaneros are my fav as far as flavor though there’s plenty varieties I’ve never had the pleasure of tasting. Very fresh and fruity flavor. I think ghost pepper is the hottest I’ve had.
I always used to wonder why people online focus so much on the hotness of peppers when I grew up being taught to focus on the flavour of peppers. Look at the ones here, I realised its just that I've been privileged to have access to so many flavourful peppers here in Trinidad. It does help put things into perspective.
Ed really is unique! If you had never heard him speak I think you would assume he's a pretty intense guy but he could not be nicer! Genuinely lovely dude with an infectious passion.
In south asia we dont make sauces out of these extremely hot peppers. To enjoy it we eat them raw, but take a really tiny bite of it with certain foods like daal and rice.
It's amazing to see how he can actually tell the flavors of the pepper. I know he bred the Carolina Reaper (there is a documentary about him actually on TH-cam) but still that is pretty amazing. He also handled all that spice so well too.
We need a Hot Ones episode where the tables are turned, where Ed Currie chooses the sauces and Sean gets to take the beating. (Yes, I'm aware that he makes The Last Dab, I'm saying it'd be a fun episode to make anyway, and let Ed choose the gauntlet)
I can see why you like Madame Jeanette with Asian dishes. Over here in The Netherlands when you have a Surinam version of chow mein at a restaurant or take out, you will get a sambal made with Madame Jeanette and putting a little in there with the noodles, is very, very nice!
The new pepper is terrifying-looking. Might I suggest "Death by Chocolate" as a name? Love this guy, tons of fun and great respect for such terrifying food.
That name is already the intellectual property of someone else I suspect… there used to be a tv show with that name and a restaurant that used it which was famous for their desserts… Although I think the restaurant closed so maybe they’d be open to some sort of deal.
@@geisenma Ah! If it's a specific product the trademark might prevent that name, yeah. Common enough name. Not sure if these prior uses would invoke any copyright/trademark issues but there could be all manner of them in the wings.
We have ghost pepper and reaper pepper and scorpion pepper so he should just name it the death pepper or maybe the vamp pepper cuz it’s the color of blood 😍
Thanks for giving us the Reaper! One of my favorite foods! Grow them every year and make hot sauces, chili, and salsa out of those and several other higher end peppers.
I just have to say , I am not a pepper enthusiast or even a spicy foods enthusiast, but this video was extremely entertaining and I watched the whole thing
I respect his knowledge of peppers, and I’ll continue to live vicariously through him, cause Lord knows I’m not eating anything hotter than a Thai Chile 😅
I've had some of his hot sauces ... that full body tingle, fight or flight, numbness and pain ...Very real. I was clammy and sweaty, bright red. Yikes. If he says something hurts or is a mistake, that's a pass for me. 😂
Once ate 5 Carolina Reaper pods that was in a pickle brine. They were whole. I ate all the pickles, which were very hot, and one day I decided to eat the peppers. I regret that choice. While my mouth was on fire in a way I'd never known before, I was able to handle that. What did the K.O. was how my body reacted to it internally. Pain, internal pain. It was so bad that I panicked and eventually lost consciousness. Yes, I passed out because of the internal pain. Won't do that again.
That's so insane. Think about it: Pure capsaicin in crystaline form has 16 million scoville. So a pepper with 2 million scoville is basically 12.5% just capsaicin.
@@callumboothroyd3766 Scoville units do not depend on weight, they are relative to weight. One gram of a certain kind of chili has the same amount of scoville as a boat load of that kind of chili. Scoville units (if I remember correctly) are measured by mixing a chili with water until you can't detect the heat any longer. So if a chili has 1000 scoville, you need an amount of water that's 1000 times its weight to achieve that.
@@FunningRast As I said, it is relative to weight. Pure capsaicin has 16 million scoville, meaning that you need 16m times the amount of water to dilute a given amount of it for it to become undetectable. This means 16m is the maximum, you can't get any purer. Things with 16m scoville have to consist of only capsaicin. Now, if something has 8m scoville, this means half of it consists of pure capsaicin, 4m scoville means 25% and 2m means 12.5%. Anything that has 2m scoville, whether it's a hot sauce, a whole chili or just a piece of it, consists of 12.5% capsaicin.
@@MichaelRei99 Limbo, conga line, steel pan drums, calypso music, soca music, etc. You're engaging with/consuming a lot of Trinidadian culture without knowing it
I don’t understand how you can put enough of those super hot peppers in a dish to influence the flavor much. Most people can’t tolerate blazing heat like this guy. I do enjoy watching him eat those peppers though.
I feel like he has specialized taste buds that could endure the heat as well as pick up on the flavour. Most others wouldn't be able to use any of these peppers in a dish and have it taste anything but super spicy lol
@@chaitanyakulkarni6416I don’t think that is true. Either you have a recessive trait or it’s in your genes. It’s not normal to eat those super hot peppers, And talk is cheap. I would only believe you if I saw you doing it which I doubt I would.
this guy is awesome and the complete opposite of a hot pepper--he's a cool cucumber! eat's world's hottest pepper and it's giving him pain: calmly says, "that was a mistake" lol!
Add this to The Big Guide playlist! Nobody but him can give us a superhot review. How else are we supposed to know how to use superhots. Thanks, Smokin' Ed!!!
His store is in my hometown Fort Mill, SC. I went in one day and they offered me to try a tincture of one of their peppers, I couldn’t taste anything for days
As a Sri Lankan, I wonder if the Peach ghost is the same as the ubiquitous "Nai miris"? I frankly haven't seen anyone call a chilli pepper by the name peach ghost here, but "Nai miris" is incredibly popular.
Isn't that just any really hot pepper? I've mostly seen scotch bonnet sold as 'nai miris'. I don't think I've ever seen peach ghost being sold anywhere.
We don't have differentiated names for kochi miris varieties even there are some chille varieties give similar sensation to nai miris and I had experience of some capsicum varieties (imported cultivars) which are hotter than green chillies
Ed Currie is one of my favorite people. He's so genuine but also has the craziest genes to withstand so many hits back to back. Back to consuming reapers whole until I get to this level.
It's funny how watching Ed Currie actually feel a bit of heat and call a pepper "stupit" hot makes me think a) I never want to be in the same *room* as one of those, and b) I want to watch all my favourite silly youtubers (Moist, Rhett and Link, LA Beast, etc) eat one and lose their minds.
I simply love this guy, he respects the ingredients and has a love for the craft. There are so many "salespeople" that use these things to just make money and have no soul. I just love that he loves it.
Native Rock Hillian living in Tennessee. I grow reapers every year. It's fun to share the harvest with the locals. Lately I've been doing powder blends for flavor. Just did a 5 pepper variety blend. I like powders in that they can be put in shakers and added to food like salt/pepper.
7:48 this is the first time Pepper X has EVER been featured on camera and don’t get it twisted he didn’t mention how many Scoville Units it has pause the video at 7:55 3 Million +….
Thank you so much for this tutorial -more than just heat levels - taste, flavors and where they hit, very helpful, and dish suggestions are appreciated, I've been searching and purchasing ultra hot for decades when they first started coming out 😎 PS.. can't wait to get my hands on some X... and will look for red apocalypse..few others here I want to try ❤ ty again 👍
I love listening to Ed. I always dream of trying all the peppers, experience all the flavors for myself and stand the heat like a champ. Then I can barely get through half a habañero and call it quits for a few weeks. But fantastic video ❤
I bit into a jalapeno once and I ended up crying on the floor, unable to talk because I lost my voice. It is absolutely incomprehensible to me how someone can eat a 400k scoville pepper and say it's very mild. I'd need an ambulance for that. If I ever touched anything in the millions, just call the priest.
This is amazing! I grow many varieties of peppers, and wish that Ed would release some sort of seed sampler packet with dozens of species, that ships internationally haha. A big ask
Girl: Pepper sprays Ed.
Ed: That was mild and flavorful.
😂
Pepper spray on a burrito does add flavor, you just gotta get past the red dye, allegedly…
😂
Hahahah
😂😂😂
"That was a mistake" in the calmest voice ever. Love Ed hahaha.
“I’m gonna go put this somewhere else.”
"I wouldn't give this to my best friend" 😝
It looked to me he did it on purpose, the piece was huge compared to what else he'd been monching
and it's so meaty!
As your heart stopped beating 😂
15:55
Watching Ed always makes me feel like I can eat peppers like candy, then I take a bite of my homegrown jalapenos and start crying instantly
Crying off a jalapeño is crazy 😂 try a habanero at the least
Then you probably should never meet Chili Klaus. He will get you to eat any pepper, the charming devil^^
Nothing wrong with that. You can build up a heat tolerance, like I did over time. Habanero is a comfortable heat for me now. Ghost isn't as bad, but depending on how much of it I have, it still lights me up.
I'm the same way! Pretty sure whoever grows jalapeños for my grocery store uses plutonium in the fertilizer 🥵
I've had some homegrown jalapenos that are absolutely blazing, most of the way to a habanero at least
i love how he talks about peppers like its wine, and how to pair it with dishes
Yeah but like hes cappin hard because if you actually use some of these in cooking there is absolutely 0 chance you will taste that food
@@mattg47050.1mg
@@mattg4705 if you're not used to it, yes. The only one he gave that verdict to was HP 72, and part of that was the high amounts of tannin.
@@xinpingdonohoe3978okay and most people don’t regularly consume insanely hot peppers for fun. Foh lol
@@Anewevisual but they can do. The claim that he is lying is wrong.
It’s interesting to learn that Ed actually cares about the culinary value of his peppers and breeds for flavor, not just heat.
breeds for money and fame more like it. apparently this comment section is the only spicy food community unaware that this guy is a massive fraud.
ive heard people say the carolina reaper tastes hella fruity at first
maybe it's one of those moments where we're reminded that peppers are fruit
I've grown some of his og reapers they were really really fruity before the heat kicks in.
Even more so after drying them properly.
@@idontlikestuffthey arent even the spiciest peppers hes a fraud
Dude puts a 300k Scoville pepper as "very flavorable and mild" LOLOLOL "It'll go well with curry and it won't overpower the curry" HAHAHAHAHAHAHAHAHA. This guy is a demon.
Satans gardener lol
This one has 666 likes I don't click it because of a comment in here says he is a demon. 😂
That is what happens when you destroy your taste buds.
@AB-80X actually the more capsaicin you consumer you build up a tolerance for more spice.
@@unrealuknow864 "spice tolerance" is just a misnomer for "capsaicin insensitivity"
Putting a ghost pepper in the Mild category.
What a demigod.
you know the capsaicin compound? it is the chemical that makes the peppers hot, Pure capsaicin is like 16 millions on Scolvile score.... this dude once tried that Pure capsaicin powder, he fell to the floor and wriggled in pain for hours.....
few months later, he did it again, with the same results.
Be normal
The Rune of Destined Heat
@@belalabusultan5911 At least he hasnt tried to eat resiniferitoxin, it comes in at 16 billion Scoville.
@@fomori2I thought you were joking until I looked it up and yeah it’s real. At some point, you’re just eating battery acid lol
WE GOT TO GET HIM ON HOT ONES
A bit pointless thoe, eh?^^
He is making their sauces haha
He would need a special XXL lineup
He makes the last dab so it's a bit pointless
I’m not sure why it’d be pointless, his backstory has to be interesting and I’m sure he could break each sauce down very well
I could honestly watch Ed talk about peppers for hours. He has a way of talking, and educating that makes me just want to sit and listen.
As a Sri Lankan I’m mildly offended by the fact that one of the hottest papers I have tried being put under mild and being eaten and described as it was a tamarind candy 😂
The reason is mainly our tropical climate makes us less tolerance for heat and also we use like 3 or 4 pods in our curry whereas westerners use a part of a POD in their dishes. Anyway one day I wish to grow and taste some of these hottest pepper in here
not true at all.
This guy is truely an exception.
@@divaagarpavalakumar6714 I don’t think westerners can manage more heat than us. Probably the other way around. But the amount we use definitely could be something
Wait do you know if it has a different name? Because I’ve never heard of peach ghost 😭
Don't be too offended. Ed Curry is a freak of nature. I'm pretty sure he's part pepper
As a Trinidadian, I love that this trip "around the world" for peppers was about 30% a trip to Trinidad alone 😂 I don't know why we're obsessed with peppers and breeding peppers but we absolutely are and we have a lot of variations here so I loved getting to see him highlight a couple ones that even I didn't know about!
Also this guy is soo cool and soo chill. It's hard to believe that he took all those peppers so calmly but I am glad that he's strong enough to because there was no way I'd know what some of those tasted like otherwise!! I appreciate him tasting them so we don't have to, bless his heart.
And we eat pepper like it's nothing. I'll mash up a whole scorpion with a plate of food.
all the best foods originate in either the Americas, Hindustan, or Asia, at least in human history : D
@@chrisb3437 my uncle used to do the same!! He used to eat them raw at the side of his plate.
I was like, "we have scientists here?"
Why are spicy peppers so popular in the Caribbean’s?
It's truly amazing how someone can with stand so many hot peppers at once. And eat it like candy.
He made the Caroline Reaper and ate a 3 mil Scoville powder of capsaicin (which he said was one of the dumbest things he has ever done). Eventually, the effects of capsaicin are barely noticeable unless you are eating peppers with a lot of it.
Everyone is an expert at what they do! He can’t do what we do and we can’t do what he does!
N not wear gloves
In Bangladesh, you are considered weak if you cannot eat a whole naga chili😂😂
withstand
It blows my mind how someone can distinguish "taste and flavor" through all that heat.
I think you can form a tolerance for capsaicin the more you eat peppers. Since it's just a sensory illusion, it starts to dilute after awhile.
@@Bargadiel I understand that, but even the ones (like this one) can be overcome by the sense of heat in those hottest of peppers.
@@priayief oh totally. Nothing in nature normally produces anywhere near that much capsaicin. Those were bred to be hot before flavorful.
Practice 😅
@@Bargadiel It's not an illusion tho. The pain is as real as pain gets.
Ed is awesome. He accepts the attention, but he wouldn’t care if didn’t get any doing what he loves.
That’s why he’s great. That’s why he’s going to keep making great peppers and content.
"That was a mistake" in the calmest voice ever. Love Ed hahaha.. Need more of Ed he is great.
Me (holds a bell pepper): This one's a real favorite. Lot of sweetness, the flavors are just awesome. I like this one in salads and stir-fries, but it's just on the border of my spice tolerance. I'm gonna put it in the Spice column with the comment "Push to the limit".
Lmfao 😂 . I have a couple friends like this
😂😂
How bell pepper doesn’t even spice in it
@@nguyentandung42that's the joke
lol
The fact that he does this without gloves is bananas. And wearing glasses. I'd be so scared to rub my eyes.
Or use the toilet. 🔥🍆🔥😳
Same! When prepare and cook food, I wear safety glasses and gloves.
Wearing glasses? Try contact lenses!
When I cut onions in my contacts, no problem, but with glasses, that the only time onions bother them
I have seen a habanero mishap involving eyes firsthand. I glove up for anything above a serrano, even though I’ll eat things far spicier. No need to ruin my day.
@@STV-H4Htry breathing through the mouth when cutting onions and it’s close relative. If start to cry it means it got into your nose, so start breathing through the mouth before cutting into it
I honestly can't handle much beyond a jalapeno at all, but I truly appreciate seeing someone enjoying eating these hot-hot-hot peppers, describing them so well, and displaying so much passion for them.
I love this mostly because Ed does such a wonderful job explaining the balances of taste and heat. The 7 Pot for example I'd only recently heard of when I bought a (now I understand aptly-named 😂) sauce called "7 Pot Primo Pepper Hot Sauce" and absolutely love the mixture of flavors between it and the tomatillos included in it. I will definitely have to get my hands on a fresh 7 pot in the future to try it on its own!
He’s super human when it comes to peppers for sure. Almost anyone else on earth would react very differently to peppers that hot.
Do NOT stop making these videos. It's like Christmas every time.
Dude just did a hot pepper challenge speed run.. what a legend 😂
Epicurious didn't do his intro justice. He's the guy who breeds the hottest peppers in the world so his pedigree on this subject is... just wild.
No he didn't. Did you even watch the video? He ate the tips only...for a reason
It is really hard to put in perspective just how hot proper extreme hot peppers are to someone who hasn't eaten them, so I for one appreciate the effort here. I had a friend grow some Trinidad Scorpions and give me a couple and eating one straight (whole) was definitely an experience.
WHY WOULD YOU DO THAT TO YOURSELF!
Yeah I tried a carolina reaper and it was truly an experience
Peppers: "I'm adapting so if anything eats me it gets hurt"
Ed: "It's a hot and fruity blast"
That’s what happens the next morning
No clue how I got here, but I LOVE it! Super interesting and informative. Great video bud. Keep em coming.
I love how much Trinidad was mentioned in this video! As a local, it’s a shame how many treasures my country has within it, that are barely known. I’m glad to see them being showcased and to learn as well!
Any random peppers you recommend that you would say aren’t well known/ slept on?
Scotch bonnet we use it to cook alot
Even our bird peppers are nice. Not sure how they'd measure up on this scale, but a few fresh bird peppers amp up the flavour and heat of most dishes!
Thank you for your country's contributions to the culinary world! =)
Being a pepper master and having your last name as Currie is awesome
Yeah exactly 🙂, the irony of it...😎👍
PuckerButt Pepper Company is one of the best names ever, and yet another reason that Ed Currie is awesome. Love the man's enthusiasm about what he does!
“That was a mistake” in the calmest possible demeanor you’ve ever seen!!! This dude is a beast!!!
If he gives blood, that bag will smolder and recipient might burst into flames...
Eating peppers is absolutely addicting to me. The flavors you can find, and the heat that gives you such a euphoric sensation. Outstanding.
aLl I felt were pain.
Agreed. I’ve loved peppers all my life, they’re totally addicting. Habaneros are my fav as far as flavor though there’s plenty varieties I’ve never had the pleasure of tasting. Very fresh and fruity flavor. I think ghost pepper is the hottest I’ve had.
I had a tiny bite of a 7 pot, one of the "mild" peppers here. I was out of commission for over an hour lol. Crazy how casual this guy is
I never want to eat his lasagna for sure.
His pallet is screwed, people like this have awful taste
I always used to wonder why people online focus so much on the hotness of peppers when I grew up being taught to focus on the flavour of peppers. Look at the ones here, I realised its just that I've been privileged to have access to so many flavourful peppers here in Trinidad. It does help put things into perspective.
Please do more videos with Ed Currie. I love this guy.
Standing there calmly like "yeah my body is panicking." 🤣
What a crazy flex. Not also is he eating the worlds hottest peppers back to back, he’s actually responsible for making and designing them.
I love how half these were his own peppers lol.
Smoking Ed don't play lol
I was afraid to touch my eyes just by watching him, what a legend.
thats why he has glasses :D
Ed really is unique! If you had never heard him speak I think you would assume he's a pretty intense guy but he could not be nicer! Genuinely lovely dude with an infectious passion.
Yeah but he doxed bishop brad
This is a very impressive line up of hot peppers. Thank you for the great presentation Ed.
In south asia we dont make sauces out of these extremely hot peppers. To enjoy it we eat them raw, but take a really tiny bite of it with certain foods like daal and rice.
Whatever
He’s so calm . Those peppers are no jk! But he handled them with ease 😮
Ed Currie is a legend
If Ed did Hot Ones they’d have to change the name of the show to just “Ones”
Ed's passion, knowledge, and energy makes you want to watch more love this dude
It's amazing to see how he can actually tell the flavors of the pepper. I know he bred the Carolina Reaper (there is a documentary about him actually on TH-cam) but still that is pretty amazing. He also handled all that spice so well too.
We need a Hot Ones episode where the tables are turned, where Ed Currie chooses the sauces and Sean gets to take the beating. (Yes, I'm aware that he makes The Last Dab, I'm saying it'd be a fun episode to make anyway, and let Ed choose the gauntlet)
I can see why you like Madame Jeanette with Asian dishes. Over here in The Netherlands when you have a Surinam version of chow mein at a restaurant or take out, you will get a sambal made with Madame Jeanette and putting a little in there with the noodles, is very, very nice!
The new pepper is terrifying-looking. Might I suggest "Death by Chocolate" as a name?
Love this guy, tons of fun and great respect for such terrifying food.
Looking at it reminded me of a truffle so I'd suggest truffle pepper
or 'Call to Xibalba' : D
That name is already the intellectual property of someone else I suspect… there used to be a tv show with that name and a restaurant that used it which was famous for their desserts…
Although I think the restaurant closed so maybe they’d be open to some sort of deal.
@@geisenma Ah! If it's a specific product the trademark might prevent that name, yeah. Common enough name. Not sure if these prior uses would invoke any copyright/trademark issues but there could be all manner of them in the wings.
We have ghost pepper and reaper pepper and scorpion pepper so he should just name it the death pepper or maybe the vamp pepper cuz it’s the color of blood 😍
Thanks for giving us the Reaper! One of my favorite foods! Grow them every year and make hot sauces, chili, and salsa out of those and several other higher end peppers.
I just have to say , I am not a pepper enthusiast or even a spicy foods enthusiast, but this video was extremely entertaining and I watched the whole thing
I respect his knowledge of peppers, and I’ll continue to live vicariously through him, cause Lord knows I’m not eating anything hotter than a Thai Chile 😅
I've had some of his hot sauces ... that full body tingle, fight or flight, numbness and pain ...Very real. I was clammy and sweaty, bright red. Yikes. If he says something hurts or is a mistake, that's a pass for me. 😂
even i was scared to rub my eyes after watching this video. i don't know how this guy does it. absolute legend.
Once ate 5 Carolina Reaper pods that was in a pickle brine. They were whole. I ate all the pickles, which were very hot, and one day I decided to eat the peppers. I regret that choice. While my mouth was on fire in a way I'd never known before, I was able to handle that. What did the K.O. was how my body reacted to it internally. Pain, internal pain. It was so bad that I panicked and eventually lost consciousness. Yes, I passed out because of the internal pain. Won't do that again.
Yikes. Glad you're okay 'cause that sounds terrifying. Never would I ever, haha.
Thank you for sharing your expertise and I would like to know whether you use a pallet cleanse between tastings of different peppers?
My face is starting to sweat watching this, your pain tolerance is next level...
That's so insane. Think about it: Pure capsaicin in crystaline form has 16 million scoville. So a pepper with 2 million scoville is basically 12.5% just capsaicin.
Well that doesn't make sense because you haven't listed a measurement. How many grams of "crystalline capsaicin"?
@@callumboothroyd3766 Scoville units do not depend on weight, they are relative to weight. One gram of a certain kind of chili has the same amount of scoville as a boat load of that kind of chili.
Scoville units (if I remember correctly) are measured by mixing a chili with water until you can't detect the heat any longer. So if a chili has 1000 scoville, you need an amount of water that's 1000 times its weight to achieve that.
That's not how it works
@@NusmaSo if weight and volume don’t matter to a Scoville unit why are you using a percentage of a pepper?
@@FunningRast As I said, it is relative to weight. Pure capsaicin has 16 million scoville, meaning that you need 16m times the amount of water to dilute a given amount of it for it to become undetectable. This means 16m is the maximum, you can't get any purer. Things with 16m scoville have to consist of only capsaicin. Now, if something has 8m scoville, this means half of it consists of pure capsaicin, 4m scoville means 25% and 2m means 12.5%. Anything that has 2m scoville, whether it's a hot sauce, a whole chili or just a piece of it, consists of 12.5% capsaicin.
Love that so many of these connected to Trinidad
What’s the significance of that?
I guess you need something to be proud of Trinidad for.
@MikeReally say you got denied by a trini without saying you got denied by a trini 😭😭😭😭
@@MichaelRei99 Limbo, conga line, steel pan drums, calypso music, soca music, etc. You're engaging with/consuming a lot of Trinidadian culture without knowing it
I’m always baffled by how his tastebuds survive this insanity 🙏🏼
Is Ed a chef? Id like to see a segment of him cooking a few different dishes using a few different peppers :) what a cool dude!!
Absolutely love Carolina reapers. I know a lot of people don't like the flavor, but the slow build on the heat and the flavor are both great for me.
Need more of Ed he is great
I don’t understand how you can put enough of those super hot peppers in a dish to influence the flavor much. Most people can’t tolerate blazing heat like this guy. I do enjoy watching him eat those peppers though.
I feel like he has specialized taste buds that could endure the heat as well as pick up on the flavour. Most others wouldn't be able to use any of these peppers in a dish and have it taste anything but super spicy lol
once you have habit of eating those , its not a big deal .
lol we have red ghost like in box full for daily use , XD
@@chaitanyakulkarni6416I don’t think that is true. Either you have a recessive trait or it’s in your genes. It’s not normal to eat those super hot peppers, And talk is cheap. I would only believe you if I saw you doing it which I doubt I would.
@@MichaelRei99 its farmed in our state.
🤷 .
@@chaitanyakulkarni6416So?
this guy is awesome and the complete opposite of a hot pepper--he's a cool cucumber!
eat's world's hottest pepper and it's giving him pain: calmly says, "that was a mistake" lol!
Add this to The Big Guide playlist! Nobody but him can give us a superhot review. How else are we supposed to know how to use superhots. Thanks, Smokin' Ed!!!
Did you film this in one sitting???? I cant believe how calmly he comments one after the other. Amazing
i love whoever named these peppers. so creative :)
They all sound like boxers
I can feel the heat in my mouth and my gut just by watching this 😅
😅
This guy stays so calm. I eat a standout jalapeño and I'm running to the kitchen for milk
0:31 heat range is low then says it’s 300-500k
Great video and Ed is a BEAST but is anyone wondering how on earth the chilli peppers are sticking to the board? 😦😦😦
Same lol!!
blutak
He eats this new one he created, the hottest of all time, and just says, very matter-of-factly, with no emotion, "That was a mistake." 😂😂
His store is in my hometown Fort Mill, SC. I went in one day and they offered me to try a tincture of one of their peppers, I couldn’t taste anything for days
As a Sri Lankan, I wonder if the Peach ghost is the same as the ubiquitous "Nai miris"? I frankly haven't seen anyone call a chilli pepper by the name peach ghost here, but "Nai miris" is incredibly popular.
Isn't that just any really hot pepper? I've mostly seen scotch bonnet sold as 'nai miris'.
I don't think I've ever seen peach ghost being sold anywhere.
We don't have differentiated names for kochi miris varieties even there are some chille varieties give similar sensation to nai miris and I had experience of some capsicum varieties (imported cultivars) which are hotter than green chillies
This is so iconic. Ed Currie on TH-cam is an icon
Ed Currie is one of my favorite people. He's so genuine but also has the craziest genes to withstand so many hits back to back. Back to consuming reapers whole until I get to this level.
It's funny how watching Ed Currie actually feel a bit of heat and call a pepper "stupit" hot makes me think a) I never want to be in the same *room* as one of those, and b) I want to watch all my favourite silly youtubers (Moist, Rhett and Link, LA Beast, etc) eat one and lose their minds.
I'm pretty sure rhet and link did eat a reaper at least
I simply love this guy, he respects the ingredients and has a love for the craft. There are so many "salespeople" that use these things to just make money and have no soul. I just love that he loves it.
How he looks so normal after eating these is insane!! And the one he say is the stupidest he helped create haha! What a guy
Here’s your reminder that his love of peppers and spicy food helped get him sober. Ed’s story is inspirational
This guy's doctor is somewhere just shaking his head... "I told him... I told him again... but here he is..."
Native Rock Hillian living in Tennessee. I grow reapers every year. It's fun to share the harvest with the locals. Lately I've been doing powder blends for flavor. Just did a 5 pepper variety blend. I like powders in that they can be put in shakers and added to food like salt/pepper.
"it's still a super hot pepper and should be handled with care" he says as he's handling everything with his bare hands.
7:48 this is the first time Pepper X has EVER been featured on camera and don’t get it twisted he didn’t mention how many Scoville Units it has pause the video at 7:55 3 Million +….
Thank you so much for this tutorial -more than just heat levels - taste, flavors and where they hit, very helpful, and dish suggestions are appreciated, I've been searching and purchasing ultra hot for decades when they first started coming out 😎 PS.. can't wait to get my hands on some X... and will look for red apocalypse..few others here I want to try ❤ ty again 👍
My favorite part... Ed cuts the pepper, eats a bit, coughs, says "that was a mistake" then cuts another piece and eats more.
Love it.
They need to do a special episode of hot ones with this guy where all the wings are super hot and build on one another too
His body to head size ratio is CRAZY🤣
Ed is exhibit A when trying to describe to people how you build up a tolerance to hot food. He lives peppers, hence he can eat them like candy. lol
I love listening to Ed. I always dream of trying all the peppers, experience all the flavors for myself and stand the heat like a champ. Then I can barely get through half a habañero and call it quits for a few weeks.
But fantastic video ❤
I bit into a jalapeno once and I ended up crying on the floor, unable to talk because I lost my voice.
It is absolutely incomprehensible to me how someone can eat a 400k scoville pepper and say it's very mild. I'd need an ambulance for that. If I ever touched anything in the millions, just call the priest.
So true my friend
My eye itches but I'm scared to scratch it after watching this.
This guy is a legend. Check his reaction at around 13:26, this guy just really smiled and says “Carolina Reaper, hottest pepper in the world. 😁”
so why do his numbers say that the "chocolate X" is 1,5-2 times hotter than the "hottest in the world"?
@@gshaindrich Chocolate X hasn't been officially tested for the world record yet.
@@gshaindrichchocolate x has not been officially confirmed by Guinness World records yet.
For those visiting since 2024, x is indeed now confirmed the hottest lol. Almost twice as hot as reaper.
One of my favorite hot sauces is Bravado's Black Garlic Reaper. Thank you, Ed, for curating the Reaper!
this was amazing. one of my favorite food videos
It's so weird that here in Asia that's traditionally eats spicy food have so much less chilli/pepper variety. I'm so jealous.
Smokin' Ed Currie definitely has a weird super power. This was amazing!
Ed Currie is a national treasure
gota love how at the end he just said ''maybe you shouldn't any at all'' while pointing at the carolina and the chocolate 🤣🤣😂
This is amazing! I grow many varieties of peppers, and wish that Ed would release some sort of seed sampler packet with dozens of species, that ships internationally haha. A big ask
Absolute mad lad