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Grocery Packaged Food Sweets What's New

Jelly Belly’s Carolina Reaper Jelly Beans Might Be As Spicy As The Actual Chili

Jelly Belly just launched a new “Beanboozled” challenge, but instead of making you pick between gross and delicious flavors, you’re instead subjected to a gauntlet of spice that some chili fanatics would even struggle to finish.

The jelly bean specialists have created the “Fiery Five” challenge, a pack of jelly beans that comes with Sriracha, Jalapeno, Cayenne, Habanero, and Carolina Reaper flavors. You can try to progress upwards in terms of spice if you like, but there’s also a game and an app that come with the launch where you can play spicy jelly bean roulette with your friends.

I had the chance to try this during its debut at the recent Winter Fancy Foods Show. Rather than go for all five to try the flavors, I decided to go straight for the Carolina Reaper chili to see how spicy it was.

As you can see from the above tweet, that was probably the worst decision possibly, since the Reaper jelly bean packs some real heat to it.

Jelly Belly was unable to provide the Scoville Heat ratings at the time, but coming off of sampling one of the world’s hottest tasting menus, I’d say that the Reaper jelly bean is easily over 1 million Scoville. It tasted at least as hot as a true ghost chili, with the potential for even more heat than that.

Jelly Belly’s Fiery Five challenge is coming to stores in February, but you can order it online right now if you want to try it immediately. Be warned, though: the Reaper comes back at you HARD.

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Culture News Products What's New

This Spice Company Sells the Rarest Sichuan Chili Peppers Directly From China

I love spicy foods. When I cook, friends often tell me to tone it down. Instead, I just make it spicier and amusingly await their reaction. There is something addictive about the combination of pleasure and the sharp tingle of spice on your tongue. Even the recent heatwave we had in Los Angeles didn’t stop me from eating spicy foods. In my appreciation for spice, I’m happy to report that LA-based sauce brand Fly By Jing is offering fans of Sichuan cuisine a chance to get their hands on actual peppers from the motherland.

For those unfamiliar with these special peppers, they originate from the Sichuan province in southwestern China. Not particularly spicy on their own, they create an all at once numbing and tingling feeling on the tongue when consumed. Then when combined with chili peppers it creates the “numb-spicy” sensation that we’ve come to associate with Sichuan cuisine.

In celebration of Sichuan culinary culture, Fly By Jing wants to bring the authentic Eastern experience to your doorstep. August was the annual pepper harvest and each year they almost sell out immediately. Thankfully, Fly By Jing snagged a few for you pepper-philes. The first pepper is called the Harvest Tribute Pepper, which is an ancient Chinese spice that has been cultivated in the Sichuan province for thousands of years. It’s known for that electric sensation I previously mentioned. The second pepper is called the Harvest Erjingtiao Chili. It is the most popular variety of chili in Sichuan and has a mild kick accompanied by an intense aroma. Both are now available online.

For those who lean more towards the “ready-made” side of options, Fly By Jing offers two different sauces. Each are all natural, MSG-free, gluten free and vegan friendly. The Sichuan Chili Crisp is their flagship sauce, made with erjingtao chiles, harvest peppers, and cold-pressed rapeseed oil. It’s not overly spicy and has an intense flavor that’s apparently so good it can even be paired with ice cream. Their next sauce is the Zhong Dumpling Sauce, slow-brewed with fragrant chili-oil, aromatic “fu zhi” soy sauce, brown sugar, mushrooms, garlic, and other spices. This sauce has a variety of uses as well, particularly for noodles, grilled fish and of course, dumplings. So If you’re looking to spice up your life with some traditional Sichuan flavors, Fly By Jing got the sauce.

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News Technology

The ‘Habanada’ Chili Is A Habanero With All The Flavor, No Heat

Have you ever bitten into a raw habanero to see what it tastes like? If you’re a crazy chili-head like me, you probably got a split second of fruity, floral flavor before the powerful heat of the chili blew your mouth up. A lot of spicy chilis have flavor qualities like the habanero, but the spiciness of the chilies keeps us from enjoying that full experience.

Thanks to some researchers at Cornell University, you can now enjoy the full flavor that a habanero has — with none of the heat.

A few years ago, Cornell’s Dr. Michael Mazourek developed the “Habanada,” named for the fact that it is a habanero with “nada” of the heat. After getting seeds of a similar, non-spicy habanero plant from New Mexico, he went to work. Dr. Mazourek experimented with everything from lab assays to cross-breeding the variety with regular habaneros to try and come up with a chili that had no heat, but showcased the unique flavor of the habanero. Thousands of peppers and 13 breeding generations later, he finally came up with the commercialized form of this new chili.

After doing incredibly well at trade shows and The World Food Expo in Milan, the chili pepper began to appear in top restaurants across the country over the past year, with “Chef’s Table” star Dan Barber and his NYC restaurant, Blue Hill Farm, being one of the more well-known places to feature it recently.

As people fall in love with this new chili, more avenues to acquire it are becoming available. While you’re more likely to find it in high-end restaurants nowadays, you can also purchase some seeds to grow your own, if you desire.

As a chili lover, I’m super curious to try these out and see what this heatless chili is all about. And hopefully, I’ll be able to enjoy more than just a split-second of that fruity, tasty habanero experience.

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Hit-Or-Miss Tastemade/Snapchat

Try Not To Get Burned By The World’s 10 Hottest Peppers

 

Whether you’re one who claims to have an “iron stomach” or someone who can’t resist a good dare, you may have indulged in some hot peppers before.

No matter how much of a daredevil you are, these peppers are a delicacy to be wary of. While some set your mouth aflame, or provoke tears, some can even send you straight to the hospital.

So without further ado here is the list of the hottest, baddest peppers in town. Enjoy if you dare.

***SHU = Scoville Heat Unit (measure of spiciness)

 

10. Red Savina Habanero

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Photo: Super Hot Chilies

Back in the day, this pepper was noted for its extreme spiciness. It was considered one of the hottest with a SHU of 500,000. Those days are long gone, however, and there are a number of peppers that have surpassed it.

I’d still be careful if I were you, though…

 

9. 7 Pot Red

Photo: Chilli Seedz

Just one step above the Red Savina Habanero is a pepper that is already DOUBLE it’s SHU. With a measurement of 1,000,000, this pepper received its name due to its ability to heat up 7 whole pots of stew.

Now that’s hot.

 

8. 7 Pot Barrackpore

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Photo: Eat More Heat

Stemming from the same family of the 7 Pot Red, this pepper is just a bit hotter. Hailing from Trinidad, this pepper is regaled in the region as one of the “super hots.”

 

7. Bhut Jolokia

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Photo: The Gilmour Family Website

Lovingly known as the “Ghost Pepper,” the Bhut Jolokia is arguably the most famous hot pepper. Though still insanely hot, it is a far cry from the world’s hottest pepper. It seemed to have received so much mainstream attention due to a viral Youtube challenge where brave souls filmed themselves eating the pepper (and, of course, regretting it).

 

6. Naga Viper

naga-viper

Photo: The Storypedia

With a SHU of 1,349,000, this is one hot pepper. Cultivated in the United Kingdom, the Naga Viper is extremely rare. It was never fully stabilized so there are a wide variety of strains.

But all are extremely spicy.

 

5. Trinidad Scorpion Butch T

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Photo: Volcanic Peppers

Back in 2011, this crazy hot pepper used to hold the Guinness World Record. It has since been surpassed, but don’t underestimate it.

 

4. 7 Pot Primo

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Photo: NRJ Spice

Boasting a SHU of 1,469,000, this still isn’t even the hottest 7 Pot strain. Many pepper cultivators have tried to replicate this pepper’s shape with its very distinctive long, skinny stem.

 

3. 7 Pot Douglah

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Photo: The Hot Pepper

THIS is the hottest 7 Pot pepper. It has an unbelievable SHU of 1,853,936 and is known as having one of the best flavors. It’s often purchased dried or in a powder.

 

2. Trinidad Moruga Scorpion

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Photo: Paradoxoff Planet

The runner up for hottest pepper in the world is the Trinidad Moruga Scorpion. With a SHU of 2,009,231 this pepper could easily cause anyone to fall to their knees. Extremely rare, when one takes a bite the heat never seems to dissipate.

 

1. Carolina Reaper

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Photo: Seeds For Africa

And the pepper claiming the esteemed title of hottest in the world goes to none other than the Carolina Reaper. Ranked by the Guinness World Record, this pepper has an astonishing SHU of 2,200,000! This pepper was designed to be scorching as it is a cross between a Pakistani Naga and a Red Habanero.

I wouldn’t recommend it, but if you try any of these, at least get it on video.

Categories
Health

People Who Eat Spicy Food Are More Likely To Live Longer, Study Finds

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Good news for spicy food lovers: a recent seven-year study of hundreds of thousands of people has found that spicy foods may help you live longer.

The study, which was published in the medical journal BMJ, was conducted by researchers led by the Chinese Academy of Medical Sciences. Between 2004 and 2008, the researchers studied almost 500,000 men and women in China between the ages of 30 and 79 and recorded details about their health, physicality, alcohol consumption and their eating habits in regards to red meat, vegetables and spicy food intake.

Seven years later, researchers revisited the subjects and found that over 4% of them, or about 20,224 people, had died. Looking at factors such as age, marital status, education, exercise habits and medical issues within their family history, researchers noticed that individuals who ate spicy foods, specifically chilli peppers, at least once or twice a week had a 10% lower risk of death when compared to those who had avoided spicy foods.

For both men and women who ate spicy foods every day, the lower risk of death percentage was even higher at 14%. Additionally, those who ate fresh chilli peppers, specifically, experienced lower instances of death by cancer, heart disease and diabetes.

Researchers attribute the health benefits of chilli peppers to capsaicin, the main active component connected to “anti-obesity, antioxidant, anti-inflammatory, anticancer, and antihypertensive effects.” Even more, the antimicrobial properties of chilli peppers “may have an important effect on the gut microbiota in humans,” the study reports.

As in all studies, researchers made note of the variables that may have affected the results, including the fact that the data in the study was self-reported by subjects and observational in nature, meaning any correlations made must be verified through further research.

Lu Qi, the author of the study and an associate professor at the Harvard School of Public Health, also warned CBS News that while spicy foods may be shown to offer some health benefits, eating too much is not advised, especially for those with sensitive stomachs:

“For those who are affected by digestive disorders such as a stomach ulcer, I would be cautious about eating spicy foods.”

For the many spicy sauce and chilli pepper lovers out there, it’s a good bet they’ll be using just a bit more Tabasco and Sriracha from now on.

Written by Jacob Wagner of NextShark || h/t: Munchies