The most sharp dishes. The most sharp sauces in the world are the benefits of burning pepper

04.11.2020

Food with the peppercorn attracts gourmets because the dish, in which the burning pepper added, brighter taste and aroma. In the usual kitchen, the hostess most often found black fragrant peas, but a lot of bitter varieties are very much.

The Guinness book recorded the most in the world, one of them is used in the preparation of dishes in restaurants, others for sauces, and the third - as components of combat and protective weapons.

"List" history

Thank you for the appearance of burning culture in Europe it follows Columbus, which for the first time brought this plant from one of his travels. The birthplace of fragrant is considered to be India, while the real sharp grade of this plant grown in South America, and by the time the Great Marketman opened a new light, its indigenous population is already "domesticated" several of them.

Soon the triumphal march of fruit burning around the world began. The benefits of their benefits wrote doctors who made pep tincture and plasterings. Cooks with sharp additives changed the taste of long-known dishes and created new recipes.

After a century, after the travel of Columbus on the gardens and in greenhouses in different countries, the species of Chile was taking place in the XVIII century, but by this time it was already well known not only in Europe, but also in the countries of the East.

Varieties- "Millioners"

Once a scientist from America Wilbur Skoville decided to establish the sharpness of the various tasters for what tastors were invited. Their work was to try pods after a throat of water with sugar. The intensity of sensations of tasters and was based on its first scale.

With the progress and development of the chemical industry, the most acute peppers in the world appeared to determine the laboratory. The new scale was called in honor of Skoville, thereby perpetuating his name. There are varieties that are slightly glorified, but also there are such that they will make a person to experience very unpleasant feelings, or he can even get a burrow.

The fruits are considered to be the fruits whose sharpness exceeds the scale of the Skovail scale by 1 million. These include:

Trinidad Scorpion Cardi is a variety of breeders of the Caribbean Agricultural Institute of Trinidad. The name "Scorpio", this series of these plants, is very suitable for him, since the form of his tip reminds the sting, and the sharpness is simply incredible. The fruits of this pepper are not applied to food, as it should be assembled and processing it in protective clothing and in gloves. From it in Trinidad make chemical weapons - tear gas. Today it is considered one of the most dangerous among peppers having an indicator of 1 million Skovail.

Naga Morich - leads its "pedigree" from the northern part of India and Bangladesh. The indigenous population of these countries, knowing the insidious burning properties of the fruits of this plant, use it into eating in immature form. Gourmets who know how to feel not only the sharpness, but also the taste of peppers, argue that he has fruity, close to orange and pineapple.
"Bhut Jolokia" - a millionmaker who fell in 2011 in the Guinness Book of Records, in the category "The most sharp peppers in the world." This variety appeared naturally naturally, and his burning is directly related to where it grows. The birthplace of the most "slaughter" is Northeast India, whereas in the central part of the country he is completely harmless. The government of the state allowed the use of Bhut Jolokia in tear gran to overclock the hooligans.
"Bhut Jolokia Chocolate" is also known as his red fellow, but in nature it is extremely rare, so it is grown on plantations, and used for cooking

Not all varieties of acute peppers, as it turned out, grow in a natural environment and are used for cooking. But there are varieties much sharper.

Varieties with more than 1 million units

To date, many plants are derived by crossing different types in laboratories. The hybrid pepper varieties did not escape.

7 Pot Chili - come from Trinidad, and he received his name thanks to the saying of the Yamaians, that one fetus is enough for seven pots with food to alter the dish and give him an aroma.

Gibralta is related to Spain, as now it is his homeland, but he created in the laboratory of England. So that the plant justifies its sharpness, it creates extreme conditions for growth - high air temperature in closed rooms. It cannot be found in the kitchen in Spanish, but it is supplied to the restaurants to make traditional dishes.
Infinity Chili has 1 176,182 units and was taken artificial in the UK, a country where there is no traditionally sharp dishes. This red sharp pepper is completely unattractive, but the real gourmets love him.
Naga Viper was removed by the breeder of Gerald Fouler Iputet crossing 3 different varieties of peppers. In order to grow it, seeds should be purchased each time, since each new generation is reduced by its properties. To buy the planting material, you need to sign up to the queue, since lovers are so "sharp" there is quite a few worldwide.

Similar pepper varieties should be very gently used when cooking dishes and follow the recipe dosage.

Varieties more than 1.5 million

The varieties that crossed the indicator of 1.5 million units on the scale of the Skovylla, not so much. Among them:

Trinidad Scorpion Butch T - Guinness Book Record in 2011. You need to be truly extremal to add it to food. Cook requires protective clothing, mask and double latex gloves. If the pepper falls on the skin, except the burning person gets numbness in this place for a couple of days.
7 Pot Douglah is a kind of "chocolate" pepper, but with a 1.8 million on scale. Strangely enough, but this hybrid variety has fans who claim that it is the most juicy, fragrant and sharp chili pepper.

Similar to the experiments of breeders should be treated extremely careful, as you can get health problems for life.

Varieties with 2 million units

Trinidad Moruga Scorpion is the only natural copy of such sharpness. It grows in Trinidad. In one pod, as much capsaicin, as in the gas canopy. Even a very small piece can kill hypertensive. In addition to the burning, the fruits of this plant have a pleasant fruit taste, so a small amount of pepper added to the dish will give it both sharpness and piquancy.
Carolina Reaper - come from South Carolina, has an indicator of 2.2 million units. It firmly occupies an honorable first place in Guinness Book since 2013.

These are really the most sharp peppers in the world, so it is necessary to treat them with caution.

The benefits of burning pepper

Thanks to the alkaloid capsaicin in the burning pods, they can purify the vessels, "kill" cancer cells or prevent their appearance. It is useful to eat people with impaired metabolism and excess body weight, as it contributes to the absorption of food.

The most demanded from the dachnikov variety is the pepper "Adzhika". Its elongated pods with a juicy and fragrant pulp are not only on the preparation of the sauce of the same name, but also give a spicy taste to any dish.

Hot Suicide Wings. - Literally means hot suicidal wings. Robin Rosenberg, a cook of one of the Chicago taverns, that is still a sharp. Chicken wings of his cooking are drowned to try a few. The fact is that Rosenberg's branded wings are the most sharp chicken wings in the world!

The dish is so sharp, which is before trying it, the guest will have to sign the document, according to which it will not be submitted to the court to the tavern for possible physical complications. Chicken wings are preparing with one of the most sharp pepper varieties - Red Savina Habanero. A person who wished to taste this dish, on the earliest need to be rendered ambulance: the waiters always keep the "antidote" - sour cream, milk sugar and white bread.

The idea of \u200b\u200bfiling one of the most sharp dishes in the world, Robin has shelled for many years. "Of course, for many it is an unacceptable dish, but perhaps there is a person who will deliver true pleasure," says the cook.

2. BOLLYWOOD BURNER.

The London Restaurant of Indian cuisine claims the place in the book of Records Guinies in the category "The Whole Acute Dish on the Planet". According to restaurant chefs, their dish from Yagnyatina, with Curry sauce and the abundant mines of the most acute pepper in the world - of course, the most acute dish on our planet.

This masterpiece "Bollywood Burner" is called. In the main menu it is not. This is a hellish dish solely on special order. Who wishes to taste this disorder, should give a receipt in the presence of a restaurant workers in which confirms that ordering the dish, it is in case of an unforeseen result of a dangerous tasting, takes all responsibility for himself.

It is known that in the southern province of India, Giderabad, the kitchen is distinguished by a special sharpness and, according to the experts, the curry of the British does not seem like a sharp sauce that they ever had to try. This curry uses the most acute plant in nature - Naga pepper. On the scale of the Skovylla (scale of "pepper burning"), its sharpness exceeds 850,000 units. For comparison, Tabasco's widely used in Mexican cuisine has the severity of only 800 units, and the "pepper spray" is a tear tool used by the US police - 2,000,000 units.

3. Phaal.

Phaal is an Indian dish. It is considered the most acute curry in the country. Phaal is such a sauce that is prepared from 10 kinds of pepper, the main of which is the so-called Bhut Jolokia - in the Guinness Book of Records He is listed as the most acute spice on Earth!

Huge popularity phaal. I purchased in New York when the owner of one of the restaurants included it in his menu. As a result, visitors to the restaurant, once trying Phaal, then started to bring their friends there, so that they would also try such a sharp dish.

4. Shameful hot pot

The "shameful hot pot" is a very sharp dish, which is prepared in one Chinese restaurant in the most subway. Why this nose got exactly such a name, the story is silent. True, the legend go to China that once this dish was the attribute of a kind of sadomasochist ritual in this country.

The owner of the restaurant says that despite the strict warnings about the dishes, he continues to watch the visitors grab about the stomach after the first spoon.

5. Australian Chile

No one knows how to prepare truly sharp dishes as Australians, writes Mc.com.ua. Specific chili sauce, which is prepared in Australia, is considered one of the most sharp dishes in the world.

Those who wish to try this "slightly" sharp dish in line did not build up. Add a droplet to some big kushany - it is possible, but so to take and eat "clean" sauce - it is not.

When preparing this chili, a sharp pepper, named "Naga Jolokia", is used, the one that is used in the Londonian restaurant of Indian cuisine, we are talking about.

In Australia, they finally found, those who wish to become famous and unlocked not even chili itself, and his fiery component. Heroes name Ryan Duk and Alex Fenning. Fortunately, the guys survived. The impressions of the heroes are approximately the same: they are not going to try it for the second time, but terribly proud of themselves!

6. Tabasco

Mexican Sauce Tabasco is known to the whole world. However, its most powerful option is the easiest option - Tabasco Green Pepper Sauce (only 600-1200 Skovillery).

The most acute of sauces is Tabasco Habanero Sauce. His fortress is 5000-7000 Skovilles, which is 10 times higher than the Tabasco Green fortress. In addition to the savvy for the severity, this sauce has a complex recipe that taking their roots from Jamaican cuisine. Tabasco Habaneroo consists of vinegar, pepper Abelano (one of the most acute varieties in the world), cane sugar, ordinary Tabasco sauce, salt, mango pulp, tamarind, banana, papaya, tomatoes, dried onions, garlic, spices and aged pepper butter Tabasco.

Tabasco Habanero is simply perfect for use with vodka (no peppercut is compared with Habanero's drop in a glass) and is designed to serve the seasoning for exotic kitchens like African, Caribbean and Mexican.

7. Couscous with lamb and vegetables

Couscous is one of the main foods in Maghreb, in particular in Morocco, Algeria, Tunisia and Libya. It is also common in other parts of Africa, France, the Sicilian province of Trapani in Italy, and some regions of the Middle East.

Couscous exists in a variety of options, and not all of them are sharp. There is Couscous from fish, sweet and even vegetarian cous. Many peppers are added to Couscous with lamb. By the combination of ingredients, this Couscous is the fiery dish. It is not surprising that the magnitles and Africans adore for their most active and cheerful of their northern neighbors.

As a rule, Couscus is prepared on the basis of manna cereals from solid wheat. By tradition, the couscous was preparing women, but since the preparation of a kitty is a very labor-intensive process.

8. Watermelon in Mexican

Arrange a fire in the mouth and turn a person in a dragon can ... Watermelon. But not a simple watermelon, and watermelon prepared by a special way - in Mexican. In Mexico, where most dishes are breathing with sharp pepper, do not forget about watermelon.

Here it is abundantly squeezed by pepper, sprinkle with salt and watered Lyme juice. The taste is a very specific dish and it seems like an incredible disgust: if the preparation of salt watermelons in Russia is practiced in Russia, then the pended watermelon looks like a perversion. However, the kushany is like fans of sharp.

9. Mama Africa.

Mama Africa is South African sauces. Tabasco lovers compared to lovers of "Mom Africa"; Just Angelic Sweets. Mama Africa Habanero makes crying even the most resistant admirers of acute taste. What is not surprising - in it 22 thousand Skovillery! Especially sympathizing with ordinary people gourmets advise even sniffing this sauce from published!

Mama Africa sauces include fruits, fresh chili peppers, carrots, onions, garlic, green pepper, lemon juice. And fresh and dried seasonings are added to giving a spicy taste: coriander, basil, oregano, ginger, black pepper and mint.

The most sharp are "Mom Africa Habaro", "Mom Africa with Red Chile Pepper," Mom Africa Chile with Mint. "

10. Kimchhi

This dish is from Korea. Kimchhi is acutely seasoned sauer vegetables and primarily Beijing cabbage. Summer cochanists are seasoned with red pepper, onions, garlic and ginger.

Kimchchi is considered a basic dish, without any a meal. Koreans believe that the moderate consumption of Kimchkhi contributes to resolving fatty deposits. So for someone this sharp dish looks like dietary. It is also considered that sharp kimchhi is a good anti-infinite agent.

You went here because you love sharp food and want to learn how to make your favorite dishes even sharper? Before you - 6 acute sauces that will challenge your taste receptors. Be careful not to say that you have not been warned!

But let's first figure it out why people like sharp food so much. There is such a hypothesis: when we eat burning, the mucous mouth feels pain, and to drown it, the brain throws into the Endorphin - hormone hormone. But there are no scientific confirmations of this connection yet.

Another version is almost all the most sharp spices and spices sauces themselves are aphrodisiacs, that is, substances stimulating sexual attraction. No wonder Kamasutra was written in India, the country with the most acute cuisine!

Anyway, wondermen are inviting to familiarize themselves with the ranking of the most burning sauces. Their ingredients received high places in the "scale of Zhkovilla Zhusili", based on the amount of capsaicin contained in the product - a substance that makes the pepper so burning.

The sharpness of pepper halapeno is estimated from 2.5 thousand to 8 thousand units on the Skovylla scale (ESE), the burning of pep sprinkles - in 4 million, and the most acute substance, the well-known science (rhubbercinesis, contained in the pousson's mushroom) - in 16 billion units.

The most acute sauces in the world

Tabasco

Outside our rating Popular Tabasco Sauce, the invention of the American banker Edward Makaylenni. There are several varieties of Tabasco of varying degrees of harness - from sweet-sharp (100-600 ESS) to Habaroo (up to 9000 units). With the exception of the green variety, they are associated with the overall ingredient - Cayenne Pepper Chile. Its sharpness in its pure form can reach 50 thousand ESHS.

Recipe for classic tobasco is simple: pepper, vinegar and salt. But if you follow the canons, you will have to withstand the peppers of three years in the oak barrel, and only then add vinegar and salt.

Tabasco is indispensable for one of the most popular cocktails - "Bloody Mary". Just a couple of sauce drops will give a fresh face of the taste. Tabasco adore singer Madonna, ex-president George Bush and Queen Elizabeth II.

Bhut Jolokia from South Devon

If Tabasco seems to you a children's fun, we turn to the next sauce in our ranking. The Indian variety of Bhut Jolokia (or "Pepper-Ghost") is considered to be the most acute pepper born of nature itself. Of course, scientists have already taken out a variety, which are multiplely superior to his burning, and nevertheless, the sauce from it can occupy an honorary place on the shelf from each fan of food extreme. Depending on the concentration of pepper, its burning can reach a million ESA, but on average it is 700 thousand.

Naga Viper.

The sauce made of acute pepper Naga Viper, grown artificially by the British breeder Gerald Fouler. This is a hybrid of three super-suite varieties: Naga Morich, Bhut Jolokia and Trinidad Scorpio. Its sharpness is 1,382,118 units. The creator of pepper even joked that he would take a receipt from everyone who would venture to try his creation.

New Mexico Scorpion

The main ingredient "New Mexico Scorpio", Infinity Chili pepper, a little bit inferior to the Naga Viper variety (1 191 595 ESS), but the sauce based on it turned out to be significantly sharper. 337 bottles were offered visitors to the Fiery Foods & Barbecue Culinary Fair in Albuquerque. Despite the pretty high price ($ 55), the sauce was instantly open, because the creators presented him as the most acute sauce in the world.

Atomic Kick Ass.

This tearing throat seasoning with 12 million ESS invented the chef of the British restaurant "Bindi" Muhammad Karim. Sauce whose name in Russian is translated as "atomic P *** C", prepares in thick gloves and a gas mask and is fed to a corporate dish - fried chicken legs. Before you taste them, the visitor is obliged to sign the paper that removes the blame for all possible consequences from the restaurant.

The cook honestly declares that a small toliary of this dangerous food can lead to half-hour paralysis of the facial muscles, seizures and internal bleeding.

The most acute sauce in the world

Blair's 16 Million Reserve

In general, Blair has a whole series of "millions" sauces with a burning from 2 to 15 million ESA, but this sauce has become a pearl collection. Sauce in the usual understanding is difficult to call. In the colummer with a capacity of 1 ml contains the purest crystallized capsaicin. His burning is estimated at 16 million ESEs. You can even say that this is the most burning substance on Earth. The thing is purely collectible: only 999 such bottles were released.

A man tests the most acute sauce in the world (eng. Yaz)

There was a brave one who dared to carry out the experiment and dissolved the Capsaicin crystal in the 3-liter pot of tomato soup. The first spoon seemed sharp, but not overly, and he treated his wife with soup. That, having tried only one spoon, I cried and threatened to file for divorce. After that, the man tried his creation again and was forced to pour him into the toilet - the soup turned out to be the most acute food, which he ever tried.
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Explanations

Admit, you repeatedly had to hear that one of the most acute problems facing the business is to find the necessary people who can be learned effectively to cope with any problems. However, such a formulation of the issue does not take into account the fact that the key to a qualitative solution of any problem will be its identification and analysis, since the successful decision of "not the" problem has even more detrimental consequences than complete inactivity.

Here we will offer a model with which it will be possible to "identify and classify the goal" correctly, simply explain the negative consequences for organizing a client of a particular problem. The proposed technique consists of six stages, and it would be most accurate to designate it as a model identification and classification model (MICC). It can be used both by professional consultants, and inexperienced participants in the working groups, which may sometimes not be easy to separate the "many trivial" from the "several most important" problems arising in the course of the implementation of production activities.

The use of this six-speed model ensures that the client will deal with those problems that make the most tangible harm to business, summing up a solid base under the process of choosing the most effective, "appropriate" solutions that will bring a tangible resulting result.

Identification and classification model (Mixc)

Figure 22.1, this mixtz is depicted as a schema; At the same time, the main focus is on four key points:

consequences for business from the point of view of standard indicators used in economic activities;
impact on business processes;
influence on the quality of work;
obstacles preferring to raise labor efficiency at the maximum level.

Analysis of shortcomings

Under the shortcoming, we will understand what determines the difference between what is really, and what should or could be.

In relation to each of the four aspects mentioned above, you need to think about the following.

Vision "How should be" in relation to a specific aspect of the model: What results should we get, but we can not do this?

This state of affairs in relation to each of the aspects: What really happens from the point of view of concrete results? What negative effect does this have an enterprise for economic activity?

You will probably see that the use of this model is justified not only by the fact that it allows you to change the aspects of the activities that are currently in a deplorable state, but also to "pull up" in advance for future standards the areas of activity that are still answering modern requirements . The use of this model may have a diverse character, and you retain complete freedom of action.

Application Mixce

Step 1: Choosing a problem (target identification)

First of all, the goal should be identified. Perhaps you will prefer to discuss "choosing goals" in a group, prescribing those problems that can be a certain interest. In this regard, you should decide in advance how you will distribute the problems contained in the compiled list by categories of "most important" and "trivial" tasks. At the first stage, you must answer a number of questions and to get to the bottom of the organization, which is the "headache" of the organization, with the help of which criteria you can determine the power of these "painful sensations", what benefits you will get, settling the identified problem, and how much this problem can generally To be settled.

At this stage, you assess the value of the identified problem from the point of view of the consequences for the normal functioning of the enterprise (for example, the missed benefit, performance reduction, high costs, reduced overall efficiency). It is clear that the stronger the negative effect is, the more close attention should be paid to this problem. After that, it is necessary to try to state your idea of \u200b\u200bwhat would be if it was possible to solve the problem while respecting the interests of all interested parties.

After the use of business processes reengineering has entered the use, the value of the process within the framework of the company's activities is of great importance for any employee. In this regard, it should be evaluating the degree of negative impact on the economic activities of the enterprise of ineffective processes. For analysis of problems related to processes, it is necessary to clearly formulate those tasks that determine the inconsistency of the desired and real results of the application of this process, as well as to identify any "inconsistencies" within its current use.

Describe the quality of the work performed with a detailed description of how the activities of the employee should look like if they managed to achieve significant improvements in this area. Check out what labor activity is manifested, what is its results, determine the behavioral models, the prevailing attitude to the work performed, the moral state of the team.

Stage 5: Analysis of obstacles that do not allow maximum indicators

Statistics says that in the process of exercising common activities, enterprises are more often encountered not even with those problems that are due to the personality features of employees, but with the low quality of the environment in the workplaces. The basis of the study in this context will be consecutive measurements. To identify barriers to the highest indicators to be preserved with the help of issues related to the fifth stage. It is necessary to establish what people are waiting for their work; They feel feedback that manifests itself when changing the quality of work performed; How much such a connection is timely, adequate to the results, accurate; What are incentives and anti-defamula in the workplace? All these questions do not require a detailed answer. And those questions that have received a negative answer indicate aspects that require special attention.

At this stage, you already have all the information necessary in order to schedule the way to solve the problem that was defined at the first stage. But before making the final choice, it is necessary to definitely understand what costs will be associated with a specific decision (material costs or the impact on the culture of the organization) and how much such costs can be considered acceptable.

Step 1: Choosing a problem (target identification)

is this problem of this "headache" for the organization;
why I decided that the combination of these signs is a problem;
who, besides me, believes that the combination of these signs is a real problem;
how this circumstance is reflected on the economic efficiency of the enterprise;
what can happen if I don't have anything to do anything in connection with this problem;
what are the benefits of the company / division, if Buden found an adequate solution to this problem;
is it possible to count on the effect of the lever, then we can expect the maximum return in case of solving this problem with minimal efforts?

Stage 2: Analysis of the problem in terms of negative impact on business

Describe the current economic position of the enterprise:

How could it be characterized by the situation if it had changed for the better due to the fact that it was possible to find a solution that suits everyone:

Stage 3: Development of the process in connection with the solution of a specific problem

what are the goals and objectives of this process;
if these tasks are not implemented, then what is the gap between the actual results of the application of this process and the desired results;
it is possible to schematically show the current and desirable processes, identifying the most significant differences in terms of productivity of processes, their effectiveness, concomitant costs;
are there any inconsistencies (breaks) in current processes;
is this process controlled by the conditions of interfunctional control?

Step 4: Analysis of the quality of work and personnel characteristics

How does the labor activity of the average employee appear at this stage, how could it be characterized if it was possible to achieve a significant improvement in the quality of work? Check out what labor activity is manifested, what is its results, determine the behavioral models, the prevailing attitude to the work performed, the moral state of the team.

current position

Desired condition

Stage 5: Analysis of obstacles that do not allow maximum indicators

Let each of the following questions affirmative or negative response (in the event of a negative answer, you should pay special attention to this topic.)

Are the objectives and tasks of a particular division / process / employee are understandable. How effective are communications in this regard?
Do employees know what they are expected due to the goals? For example, did the standards describe the quality of work performed or waiting in connection with the execution of this work reflected in the job instruction?
Is there a clear, timely, adequate feedback due to the quality of work performed?
Are employees are provided with everything necessary to achieve high production indicators?
Do employees have qualitative ways to achieve their goals?
Do employees have adequate incentives to qualitatively perform the task?
Is the character of incentives dependent on the quality of work performed?
Are labor achievements are removed?
Is the unfair attitude to work shall be punished?
Is there enough high qualifications in personnel to perform this work?
Do people have necessary to perform this work as the level of intellectual, psychological and mental development?
If you eliminate all possible obstacles, will people want to work at this work with full self-dedication?

Stage 6: Choice Solution Criteria

What criteria should satisfy the proposed solution to be considered acceptable?

The name "Chile" is used in trade and cooking to designate Cairen pepper Capsicum Annuum, and also applies to all the most burning varieties of red sharp peppers to distinguish them from medium and weakly. The name "Chile" in Russian is consonant with the name of the country of Chile, but in fact comes from the word "Chilli" from ASEKA languages \u200b\u200bNaiami (the territory of modern Mexico) and translates as "red".

The pepper sharpness is measured according to the "scale of Zhkovilla Zhusyi". This scale was proposed by the American chemist Wilburok Skovail for a comparative assessment of the degree of burning of different varieties of pepper. Units of the scale of the Skovail (ESE) give an estimate of the quantitative content of capsaicin and are based on organoleptic testing of pepper extracts. It was Capsaicin that gives peppers a burning taste, he is associated with the perception of substances that stimulate "thermal" receptors. Capsaicin is widely used in medicine, but not only. For example, it is joined by the component of the alcohol tincture and a medical plaster used as distracting and painkillers, as well as frostbite. Capsaicinoids are used in gas defense weapons: in gas pistols and revolvers, gas springs.

To make it more clear, sweet Bulgarian pepper corresponds to 0 on this scale, Tabasco sauce - 5,000 units, halapeno - 8000 units, acute Thai pepper - 50-100 thousand. By the way, being in Thailand I tried dishes that Thais prepare for yourself and, honestly, it didn't work out more than two spoons. Jamaican burning pepper is gaining 100-200 thousand units. Peppers, about which I will tell in today's post, begin with a mark of 225 thousand (!) On the scale of Zhukati Zkovella.

So, proceed. Immediately I will say, the most interesting and extreme - at the end of the list.

22 place. Madame Jaette (225,000 units)

This type of pepper is from Suriname. According to one of the versions, he received its name by the name of a prostitute from Paramaribo. Broughtless looking smooth yellow pod contains a powerful charge of sharpness. It does not have fruit or floral notes, it's just sharp. Madame Jaette can be found in traditional Suriname and Antilsk cuisines. This variety is often confused with the "yellow Suriname" - the Suriname pepper chili of yellow color, but Madame's mature peppers are reddish yellow, they are larger and improper form. The plant is very harvest, it grows little and does not like coolness, can grow indoors.

21. Scotch Bonnet (100,000 - 350,000 units)

Scotch Bonnet meets mainly in the area of \u200b\u200bthe Caribbean Islands, in Guyana (where he is called the "fiery ball"), in Maldives and in West Africa. He received its name in honor of the similarity with the traditional Scottish headdress of Tam-O-Shenter. This wide wool takes with pompon on the top of the top. These peppers are used to aromatize various dishes, as well as in hot sauces and seasonings. It gives dishes from pork or chicken unique taste. Scotch bonnet has a sweetest taste and thicker thicker than his cousin Habaroo, with whom it is often confused.

20. White Hubanero (100,000 - 350,000 units)

This Habero variety is rare, since it is quite difficult to grow it. The fruits of White Hubanero grow on tiny bushes, but is extremely high yield. Opinions about the origin of the variety disagree (Peru or Mexico), but most often it is found in the Mexican cuisine.

I suggest you watch a video review of White Habaro with tasting. As it turned out, it is rather popular on Utyuby genre of video reviews. The Internet is filled with video rollers with red and sweating men, which are different grades of peppers.

19. K.lassic Habanero (100,000 - 350,000 units)

Despite its official name of the Chinese capsicles (Capsicum Chinense), the Classic Habanero comes from South America. Nicaus Jacus, who discovered this plant, mistakenly believed that it spread from China. This species naturally grows in Brazil, Colombia, Mexico and Caribbean Islands. Residents of Mexico are immensely like sharp food, and Habero's pepper dishes are offered to taste in the restaurant. The arrival that ordered this burning pepper, the locals immediately begin to respect. Hubanero pepper is part of the famous Tabasco sauce.

18. Fataly (125,000 - 325,000 units)

Pepper Fatali, or South African Habaroo - the first pepper in our list, which does not come from the western hemisphere. His homeland is considered to be South Africa. This variety has a pleasant fruit taste. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how to distinguish any shades of taste, trying so sharp product.

17. Devil's language (125,000 - 325,000 units)

This variety is externally similar to Fatali and is also included in the Habero family. For the first time, this pepper was discovered on one of the farms in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruit, slightly nutty taste (we believe the experts of the fault).

16. Tigerpaw NR (265 000 - 328,000 units)

This Habero variety was derived in the scientific laboratory of the US Department of Agriculture. NR prefix in the name of pepper is deciphered as "nematode resistance", which means the resistance of this variety to root nematodes (pests that are usually attacking the pepper bushes). Because of the artificial origin of Tigerpraw NR, the traditions of using it in food did not work out. However, its resemblance to the classic orange habaro can replace the latter when preparing any dishes, although TigerPraw NT is a bit sharp.

15. Chocolate Habero (Aka Congo Black) (300,000 - 425,000 units)

This variety comes from Trinidad and, in fact, does not have absolutely no relation to the Congo. Chocolate Habaroo has gained particular popularity among the amateurs of acute, which may remain in the consciousness for a long time to have time to catch a rich "smoky" fragrance, buried deeply under burning sharpness. This variety can be found in traditional sharp sauces from Mexico to Jamaica.

Review-tasting of chocolate habaro:

14. Red Savina (200,000 - 450,000 units)

Another Habero variety, specially derived by breeders in order to get larger and juicy fruits. Like some other Habero varieties, Red Savina comes from Central America, but he received his new look in California greenhouses. So you understand that you are waiting for you on this list further, I will explain: this variety kept the palm of the championship among the most acute varieties of the pepper of the whole 12 years (from 1994 to 2006), and we still did not get to the middle!

13. Red Caribbean Habaro (300 000 - 475,000 units)

This variety is almost twice the sharp of the classic habaro. Like some other varieties in this list, Red Habanero come from the Amazon's pool, although some believe that it has Mexican roots. Red Caribbean Habaroo is widely used in Mexican cuisine, mainly in Call and other sharp sauces.

12. Trinidad Scorpion Cardi (800,000 - 1,000,000 units)

A group of varieties Scorpio Trinidad received its name for the characteristic shape of the tail, resembling a scorpion tail. Place of origin is the island of Trinidad. Abbreviation Cardi explains that this variety was removed in the walls of the Caribbean Agricultural Research Institute. For the cultivation and processing of this pepper, it is necessary to wear gas masks and protective clothing, similar to the costumes of chemical protection. At its homeland, the Trinidad scorpion is used in the military industry for the production of tear gas. Also, capsaicin obtained from it is added to the paint, which covers the bottoms of the ships to protect against mollusks.

11. Naga Morich (Aka Dorset Naga) (1,000,000 units)

Starting from this point, we go to a completely different category of varieties with the level of sharpness of more than a million units on the scale of the Skovylla! It is difficult to imagine, but "gastromazochists" from around the world chew these peppers. The Central American varieties of Habaroo will have to be sighted: the Naga Pepsev family from Northern India and Bangladesh. There they are usually eaten into eating in immature form. In addition to burning sharpness, Naga Morich, boasts fruit flavor, some fans are settled by the notes of Orange and Pineapple. One of the varieties of this pepper Dorset Naga was specially leaving for maximum sharpness. It was the first grade in the world, which crossed the frontier of 1 million units on the scale of the Skovylla.

10. Bhut Jolokia (Aka Ghost Pepper) (800,000 - 1 001 304 units)

In 2011, Bhut Jolokia (or Naga Jolokia) got into the Guinness Book of Records as the most acute pepper in the world. Now there are already more sharp varieties of Chile, derived in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, a growing centuries in India. It is noteworthy that the sharpness of this pepper directly depends on the geographical location and climate of the area, where it grows. Thus, the most acute Bhut Jolokia is growing in the relatively small-populated northeastern part of India, also known as the "seven nursing states", where they are deprived of fences so that wild elephants keep away from human dwellings. In a more arid state of Madhya Pradesh (center of the country), he is twice as less acute than in the northeast. The Ministry of Defense of India after tests announced that garnets stuffed by Bhut Jolokia effectively cooled the fervor of hooligans. After that, pepper grenades entered the Indian army.

9. Bhut Jolokia Chocolate (800,000 - 1 001 304 units)

Chocolate version of Jolokia Bhut in the natural environment is very rare. He received its name not only for the characteristic color, but also for a sweet taste. But do not let me mislead: it is no less acute than its red fellow, with about the same level of capsaicin level at the level of 1 million units. Being from India, these peppers are used in all varieties of Curry dishes.

8. 7 Pot Chili (more than 1,000,000 units)

This variety Chile is also from Trinidad, where the most lighted peppers grow in a natural environment as weeds. This pepper is found in dishes around the Caribbean. On Jamaica, he is called pepper "Seven Gorshkov" to show that one pod is enough to fill seven pots with food with a taste and aroma. Like the other most acute varieties, the fruits of 7 Pot Chili have an uneven bug stem, as if boiling from the inside because of their sharpness.

7. Gibralta (Spanish Naga) (1,086,844 units)

Based on the name, this variety Naga is grown in Spain, although he was led in the UK laboratories. To obtain such sharpness, the Gibralt is cultivated in extreme conditions: in closed rooms, in closed polyethylene tunnels, using extremely high temperatures. Since this is an artificially derived variety, it is difficult to find in traditional Spanish dishes.

6. Infinity Chili (1 176 182 units)

Most of the varieties of chili from the top ten were obtained by artificially, and Infinity Chili is no exception. He was brought by a breeder from the UK to Nick Woods, but lasted in the rank of sharp pepper just two weeks. Like the two previous varieties, it is the same red, buggy and poorly looking, just like those lovers-tasting after trying to taste it.

5. Naga Viper (1 382 118 units)

Nature could not invent the pepper so sharp as Naga Viper. It is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other varieties of Chile: Naga Morich, Bhut Jolokia and Trinidad Scorpio. If you want to buy seeds and try to grow Naga Viper yourself, write down to Gerald Fowler, breeder from the UK, which brought this variety. At the moment, there are already several thousand people on the list.

4. 7 POT DOUGLAH (Aka Chocolate 7 POT) (923 000 - 1 853 396 units)

Chocolate variety of pepper 7 Pot Chili from Trinidad is approaching a dangerous mark of 2 million units on the scale of the Skovylla. Fans say that this variety is one of the most juicy and fragrant variants of Chile. The word "Doug" in Trinidad is called people, mixed African and Indian blood.

3. Trinidad Scorpion Butch T (1 463,700 units)

The Butch T Trinidad Scorpio was listed in the Guinness Book of Records in 2011. It was obtained as a result of crossing other varieties and was named after Butcher Taylor from the United States, who raised them from the seed of another of the same amateur of peppers. To prepare food using this pepper, you need protective equipment: mask, gloves, protective suit. Cooks argue that numbness in his hands lasts about two days after cooking.

2. Trinidad Moruga Scorpion. (2 009 231 units)

This variety first stepped over the rank of 2 million units on the Skovylla scale and held the title of acute peppers in the world for several years. This is the most acute pepper, found in wildlife, it comes from the Moraga region in Trinidad (of course). The fetus of medium sized contains about 25 ml of pure capsaicin: about as much as the police pepper balonchik. If you decide to bite off a piece of pepper Trinidad Moruga Scorpion, then in the first minutes, think that it is not acute at all. However, after a few minutes, the degree of zhuchi will begin to grow rapidly, and it will seem to you, as if your tongue, throat and esophagus flashes fire! Blood pressure will rise, the face will redden, and the eyes will begin to get worse. Some of those who tried this pepper appeared nausea. In addition to acute, Trinidad Scorpion Moruga Blend is notable for its fruit aroma, thanks to which his fruits added to food in a very small quantity, give the dish spicy and, at the same time, a pleasant taste.

1. Carolina Reaper (1 569 300 - 2,200,000 units)

The leader of the rating - Pepper Carolina Reaper, grown in South Carolina on Farm Ed Curry, the owner of Puckerbutt Pepper Co. Carolina Reaper, declared the most acute pepper in November 2013, ahead of the nearest competitor for 200,000 units. Like other his closest relatives from Trinidad, it is equipped with a buggy surface and a scorpion tail.

In this funny video, two reckless comrades taste Carolina Reaper:

Let me remind you something else interesting about the products and food:, but for example. So they eat them. I can even tell you and. Well, look still looks like