The most hot peppers in the world: Trinidad Scorpion Moruga Blend



For the study, scientists used pepper gas masks, protective suits and latex gloves
 
Pepper Trinidad Scorpion Moruga Blend, grown in the Republic of Trinidad and Tobago, has over two million units on a scale of severity of cayenne pepper, a chemist Wilbur Scoville proposed, making it the most acute chilli in the world.

As reported at National Geographic, in order to conduct research pepper, scientists had to use gas masks, protective suits and latex gloves, through which still felt a burning sensation of the skin.

It is noted that not all the fruits of pepper achieve such incredible severity: as a rule, it is a little over 1, 2 million units. The fact that the severity of Trinidad Scorpion Moruga depends on the conditions in which it was grown. So, pepper is the greater, the less water it receives and the higher the ambient temperature. In more favorable conditions, it decreases the sharpness.

Despite its edge active pepper still used in cooking, but in quite small quantities. He has a very gentle fruity aroma, and therefore serves him get a very pleasant and delicious taste.

Trinidad Scorpion Moruga Blend has been recognized as the most acute chilli in the world in February last year, and before him was a champion Trinidad Scorpion Butch T with an index of about 1, 4 million units on a scale of Wilbur Scoville.

Recall that Scoville units give an estimate of the content of capsaicin (an alkaloid found in cayenne pepper, pure capsaicin - a colorless crystalline substance with a pungent taste, which irritates the skin, upper respiratory tract and mucous membranes, tolerance of - 0, 004 mg / l Exposure two minutes), and based on organoleptic testing pepper extracts.

In addition, the estimate is used pungency Capsicum content amount of capsaicin and capsaicinoids, which are determined by liquid chromatography. However, due to the fact that the pungency of pepper caused exclusively by capsaicin, the correspondence between the content and the amount of capsaicin and capsaicinoids (in ppm) and Scoville will be inaccurate.

According to experts, people who try this pepper, the first few seconds will not notice it up a notch, but after a few minutes of burning will begin to increase rapidly, and you find that your whole mouth is burning with fire. In addition, increase blood pressure and will greatly watery eyes. Some people have even been spotted nausea.

In order to better visualize the sharpness of pepper, we present the following table (type of pepper, the number of units on the Scoville):

Pepper - 0;
Pepperoncini, pimento - from 100 to 500;
Anaheim pepper - from 500 to 1000;
Tabasco Sauce (green pepper) - from 600 to 800;
Poblano Pepper - from 1000 to 1500;
Rocotillo Pepper - from 1500 to 2500;
Sauce "Tabasco" - from 2500 to 5000;
Jalapeno - from 2500 to 8000;
Tabasco Sauce (Habanero) - from 7000 to 8000;
Wax Pepper - from 10 000 to 11 000;
Serrano Pepper - from 10 000 to 23 000;
Cayenne pepper, Ají pepper, Tabasco pepper - from 30 000 to 50 000;
Thai Pepper, Malagueta Pepper, Chiltepin Pepper - from 50 000 to 100 000;
Jamaican hot pepper - from 100 000 to 200 000;
Habanera - from 100 000 to 350 000;
Scotch Bonnet - from 100 000 to 350 000;
Red Savina Habanero - from 350 000 to 577 000;
Dorset Naga - from 876 000 to 970 000;
Naga Jolokia, Trinidad Scorpion Butch T - from 855,000 to 1,463,700;
Trinidad Moruga Scorpion Red, pepper sprays (USA) - from 2,000,000 to 5,300,000;
Nordigidrokapsaitsin - 9,100,000;
Pure capsaicin - from 15 million to 16 million;
Tiniatoksin - 5300000000;
Resiniferatoxin - 16000000 000.

The figure below the video you can clearly see the effects of how one man decided to experience the action of Trinidad Scorpion Moruga Blend ...

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