Latest news with #CarolinaReaper
Atlantic
3 days ago
- Entertainment
- Atlantic
Why Is Everything Spicy Now?
The Carolina Reaper is so hot, it makes jalapeños taste like milk. It's so hot, it causes people to hallucinate, vomit, pass out, wish they'd never been born. It's so hot that the guy who invented it—in 2012, by crossbreeding habaneros and Naga Viper peppers, each of which were once thought to be the hottest in the world— has said it tastes like eating 'molten lava.' Original-recipe Tabasco sauce is up to 5,000 Scoville heat units; habaneros are up to 350,000. The Reaper has been known to reach 2.2 million. To be clear, I have never tried it—none of the above sounds that fun to me. But you are welcome to. You can have it dusted onto cheese curls sold at your local grocery store, or on a slider at one of the more than 300 Dave's Hot Chicken locations nationwide, so long as you sign a waiver. I can't get over this: 15 years ago, our species could not imagine a pepper as hot as the Reaper, and now we can eat it with a lemonade and fries for lunch before heading back to the office. America is setting its mouth on fire. According to an analysis provided to me by Datassential, a food-and-beverage-industry consultancy, more than half of American consumers are likely to buy an item described as spicy, up from 39 percent in 2015. Those who already like spice are eating even more extreme versions of it, but the interest in heat is happening across the board, even at the moderate level, among people who might never touch a Carolina Reaper. As of this year, more than 19 out of every 20 restaurants in the United States—a category that, notably, includes ice-cream stores, bakeries, and coffee shops—offer at least one spicy item, according to Datassential. Frito-Lay now sells 26 different Flamin' Hot products, and sales of those products increased by 31 percent from 2022 to 2023. To put it generally and reductively, American food has not always been known for embracing spice. But now a large and apparently growing number of people in this country are willingly chomping down on fruits that have been expressly cultivated to bind to their body's pain receptors and unleash fury with every bite. 'It's one of the great puzzles of culinary history,' Paul Rozin, a retired psychologist who spent much of his career studying spice, told me. 'It is remarkable that something that tastes so bad is so popular.' This trend, like basically every trend, is being driven by young people: According to a survey by NCSolutions, which helps packaged-food companies advertise, 51 percent of Generation Z consider themselves hot-sauce connoisseurs, and 35 percent have signed a waiver before eating something spicy. But it is also the result of a collision of several changes in the way Americans eat. Food costs are high, and the industry is crowded; spice can be a cheap way to produce flavor, get consumer attention, and mask less-expensive ingredients such as corn and chicken. New techniques have enabled manufacturers to tweak flavors much more easily, injecting spice into just about any mass-produced food: ice cream, lemonade, Gushers, boxed mac and cheese, the sandwich bread at Subway. Immigration, the internet, cheap shipping, and inexpensive international travel have ushered in a truly global food era, one in which people are much more familiar with, and able to access, ingredients and ideas from the heat-seeking culinary traditions common in Asia and Central America. And at the same time, spicy food has also gotten better, moving away from the blunt-force trauma of what Dylan Keenan, who runs the online hot-sauce store Heat, described to me as 'stupid hot stuff that didn't taste good' in favor of more nuanced flavors: the back-of-the-throat burn of the Trinidad Scorpion, the lip-numbing kick of Sichuan peppercorns. The Reaper, despite sounding intense, still tastes more interesting than the pepper extract that used to supercharge hot sauces and snack foods; it's sweet and a little fruity, supposedly, at least before the pain sets in. All told, spicy food is easier to make, easier to find, and easier to love than it was just a few decades ago. The body's spice receptors adapt over time, like feet get calluses. So spice creep is ceaseless and self-perpetuating: We're getting used to spicier foods, so we are eating spicier foods, so we are getting even more used to even spicier foods, as though our taste buds are all on a flywheel that can't stop speeding up. In 2022, responding to customer demand, Fly By Jing introduced an even hotter version of its Sichuan chili crisp, made with what its founder, Jing Gao, described to me as 'the hottest Chinese chili you can grow.' (Xtra Spicy is now the company's second-best seller, behind its original recipe.) At Heat, Keenan told me, sales of extra-hot sauces are growing faster than milder ones, and What's the hottest thing that still tastes good? is the most common customer request. 'I do think it's likely that within a generation or two,' he wrote to me in an email, 'the median American will be able to handle spice levels that would have sent a medieval peasant into anaphylactic shock.' Historically speaking, he pointed out, spice tolerance has only moved in one direction. It's true. The first person to eat a hot pepper probably did it somewhere in the lowlands of southern Mexico more than 10,000 years ago, and I would guess they probably thought it would kill them. But they went back for more, or at least they told their friends. Part of this is pure neurochemistry: Capsaicin, the compound that makes many spicy foods spicy, transmits pain signals to the brain, which the brain then counteracts by releasing endorphins—it's like a runner's high, except you can get it while sitting in your car outside of a McDonald's. Rozin calls the phenomenon 'benign masochism': a little bit of pain, as a treat. 'It's bungee jumping and roller coasters and swimming in cold water,' he said, and it is a uniquely human impulse. (Imagine what would happen if you put a dog on a roller coaster.) 'We somehow get a pleasure out of our body telling us not to do something, but we know it's okay.' In the 1970s, when he was studying spice in Oaxaca, Rozin found that even children had learned to tolerate spice. When he offered the local pigs and dogs a choice, they picked bland food every time. The dogs might be onto something. Then again, they don't know about viral food challenges, or about the idea that your food choices reflect your identity, or how powerful it can feel to confront agony and swallow it whole. Mao Zedong is said to have suggested that anyone who couldn't tolerate chiles couldn't be a revolutionary; all over the world, and for centuries, spiciness has been something to conquer, and chiles have symbolized strength, bravery, national pride, and virility. America, it seems, is finally catching up. Self-taught superhot cultivators have spent the past decade trying to outdo themselves, crossbreeding progressively more infernal peppers with progressively more ridiculous names, ones like Death Spiral and Dragon's Breath. (The Reaper isn't even the world's hottest anymore: That would be Pepper X, which has an average Scoville rating of above 2.6 million.) Rich and famous people with much, much better things to do are willingly humiliating themselves on Hot Ones, a web show that invites celebrities to eat hot wings while answering interview questions and that sold last year for $82.5 million. Internet-facilitated food challenges have become both more common and more extreme. The extreme has, as it tends to do, seeped into everyday life. Blandness has become not just a culinary flaw but a moral failing, evidence of spinelessness and unsophistication. Being able to withstand spicy food, by contrast, is probably the most meaningless matter of personal preference people feel comfortable bragging about. (Think about it: Beyoncé would never sing about keeping ketchup in her bag.) The whole thing does feel very human: The impulse to defeat nature and find ever more extraordinary ways to test the limits of having a body, even if (especially if) it hurts a little. So we swill milk and cry in front of an audience of millions, or battle against our own biology at breakfast—just for the thrill, just because we can.
Indianapolis Star
01-08-2025
- Entertainment
- Indianapolis Star
INdulge: These ridiculously hot wings are (sort of) the best thing I ate in Indy this week
While I generally consider myself a logical person, I am occasionally consumed by a particularly stupid endeavor — one that not always, but usually, involves a free T-shirt. Summoned once again by that calling, I dug in for: For reasons we'll soon unpack, it pains me to report that for this week's INdulge column I completed Big Lug Canteen's Spice Lord Challenge in Nora. Previously in INdulge: It's tomato season. This summer salad is the best thing I ate in Indy this week The Spice Lord Challenge entails consuming 12 hefty chicken wings doused in Big Lug's Carolina Reaper sauce in 10 minutes. No liquids, no other food, just poultry and pain. The wings ($17) are part of Big Lug's State Fair-themed menu, which is available through Aug. 6. and features such delicacies as corn dog poutine and the three-meat Triple Bypass burger. But only the Spice Lord Challenge presents the allure of a screen-printed white T-shirt that reads 'Spice Lord of Big Lug' in black capital letters. Though confidence has never been my forte, when it comes to eating I possess a frankly ludicrous level of self-belief. Thus, I knew the Spice Lord Challenge would go one of two ways: hurt myself and get a T-shirt or hurt myself and suffer a minor identity crisis. My wing-scarfing strategy was to plow through as many as possible before the agony set in, then survive the remainder without committing the day-ruining error of touching my eyes. By wing No. 5, sweat, snot and tears flooded the pale-turned-crimson face of a man whose ancestors never meant for him to eat anything spicier than ground black pepper. Nonetheless, by the five-minute mark I had already downed eight wings. At the encouragement of the Big Lug employee kindly timing me, I steadily chewed through the remaining four as my body continued its small nuclear meltdown. Speed-eating stomach-punishing volumes of food is nothing new for humanity. Medieval English poet John Taylor's 1630 work 'The Great Eater of Kent' tells the likely exaggerated account of a man named Nicholas Wood who consumed vast amounts of food at festivals or on dares, once eating stuffing himself into an eight-hour food coma. The modern restaurant eating challenge is widely credited to St. Louis fast-food joint Crown Candy Kitchen, who since 1913 has tempted diners to drink five 24-ounce milkshakes or malts in less than 30 minutes in exchange for a full refund, their photo on the wall and, yes, a free shirt. A trip through Indiana newspaper archives reveals Hoosiers (mostly men, if you can believe it) have been wolfing down inadvisable quantities of food for decades. A 1987 report from the Porter County Vidette-Messenger chronicled a local burger-eating contest in which competitor Mike Gromer edged out 290-pounder 'Big Sam' Johnson with five burgers in 30 minutes. Said Gromer of his experience: 'Basically, people like to see people in misery.' Previously in INdulge: This beautiful, messy hot dog is the best thing I ate in Indy this week I finished gnawing the bone of my twelfth and final wing with a little less than a minute on the clock, hands slightly shaking. One can only complete Big Lug's gauntlet by waiting another five minutes without liquids, during which I took emotional stock of what I had accomplished and found little sense of pride. I conquered the Spice Lord Challenge, but it was a challenge in the way that willingly stepping on an upturned garden rake is a challenge, a creative form of masochism that plays well on video. Whatever wave of endorphins the victory could have triggered quickly crashed against jagged rocks of personal shame — ashamed for the mess I'd made, ashamed for getting so nervous beforehand, ashamed for making a Big Lug employee stand outside on one of the hottest days of the year to essentially watch me leak various fluids from my face. 'How did you feel roughly 18 to 24 hours after the challenge?' you may wonder. Bad. Obviously, it was bad. No need to dwell on it. The tragedy of the Spice Lord Challenge is that I think the wings would taste pretty good as a normal meal. They're plenty hot, too spicy for some folks to enjoy, but also slightly fruity, and the chicken has nicely crisped skin. For amateur eaters like Porter County burger champ Mike Gromer and myself, perhaps the true test is ignoring the siren call of mass meat consumption in the first place. Turns out, there is no glory in being the Spice Lord, at least not for me. I do really like the shirt though. What: Carolina Reaper chicken wings, aka the Spice Lord Challenge, $17 Where: Big Lug Canteen, 1453 E. 86th St., (317) 672-3503, In case that's not your thing: For a less face-melting dining experience, Big Lug offers assorted gastropub fare taken up a notch with burgers and sandwiches ($12 to $16), eclectic pizzas (around $15) and a specialties menu heavy on ritzed-up appetizers like steak poutine ($14), southwest egg rolls ($13) and spicy garlic fried cauliflower ($13). The restaurant is open to all ages, though guests 21 and older can drink from Big Lug's robust draft list.
Scottish Sun
20-06-2025
- Entertainment
- Scottish Sun
Moment man crumples to floor after ‘UK's hottest curry' – could you handle it?
THIS is the moment a diner crumples to the floor outside a restaurant after eating the "UK's hottest curry." The man, named Daniel, took on the challenge of eating the extremely spicy curry served by London restaurant, Bengal Village, located in Brick Lane. 7 Daniel was left with a burning mouth after eating just a spoonful of the curry Credit: X 7 The curry was too hot for him to handle and he gave up almost immediately after his first bite Credit: X 7 Daniel ended up shirtless on the street outside as he struggled to cool down Credit: X Video of Daniel's attempt shows Mr Raj, who is the face of Bengal Village, serving Daniel the dish whilst wearing a gas mask, gloves and sunglasses. Mr Raj warns: "It does get to the back of your throat a bit. "Have some water, we'll be alright." Daniel can next be seen taking a spoonful of the dish and struggling to tolerate the spice, then turning red. It then cuts to Daniel collapsed on the pavement outside the restaurant, with his shirt off visibly sweating, and a small carton of milk beside him. Mr Raj attempts to comfort his customer outside on the floor, bringing him a large glass of mango lassi. "It will cool all your insides, your livers, and within ten minutes you'll be back up," Mr Raj says. "Believe me, just take it, please listen to me. "I know I'm not a doctor, but it will help you." If a customer is able to finish the curry within 15 minutes, they are able to receive their whole table meal for free no matter how many guests. Dubai Ice Cream London's so-called "hottest curry" contains 72 spices, including the hot Carolina Reaper and a rare chilli from Bangladesh known as "snake chilli". On the Bengal Village website, the restaurant writes: "Disclaimer: We take no responsibility of any after effects." Owner of Bengal Village, Mo, 24, who has been running the establishment since he was 17, has seen the challenge blow up after sharing it on social media. 7 Bengal Village on Brick Lane boasts "London's hottest" curry Credit: Bengal Village 7 Daniel can be seen in video footage desperately gulping drinks in a bid to kill the heat Credit: X 7 The restaurant owner believes it is the worlds hottest curry Credit: X He told The Sun: "We believe it's actually the worlds hottest but the public can decide that. "We add 72 different chilli's to this curry so it cost us a lot more to make than to sell it. "The chilli's we use for this curry are from all around the world especially India and Bangladesh where my heritage start." He added: "We do not encourage any customers to have this dish, they do on their own accord." The restaurant also offers a number of other challenges if customers have no chance of completing the hot curry challenge. They include consuming three poppadoms within 60 seconds without any fluids, or a "roll the dice" to get two sixes. However, the hot curry remains their most popular challenge. Daniel was reportedly fine after a short while with restaurant owner Mo telling The Sun: 'After about 30 minutes he was fine and well, it's a temporary pain." How to manage a spicy dish Here's how to cool down your mouth after a spicy dish To effectively manage the heat from spicy food you could consume dairy products like milk or yogurt. Alternatively, acidic foods like lemonade or orange juice can help neutralize the spice. Starchy foods such as bread, rice, or potatoes can also absorb some of the spice and provide relief. Capsaicin is the chemical compound that gives chillies their heat. Dairy products, acidic foods and starchy foods all work to eliminate capsaicin in different ways. Milk: Whole milk is often recommended over skim milk due to its higher fat content, which helps bind to capsaicin. Whole milk is often recommended over skim milk due to its higher fat content, which helps bind to capsaicin. Yogurt: Provides a cooling effect and contains casein, which helps neutralize capsaicin. Provides a cooling effect and contains casein, which helps neutralize capsaicin. Other Dairy: Sour cream or ice cream can also be helpful. Sour cream or ice cream can also be helpful. Lemonade, Limeade, Orange Juice: The acidity can help counteract the spicy sensation. The acidity can help counteract the spicy sensation. Tomato-based foods: The acidity can also help. The acidity can also help. Bread: Crusty bread with its nooks and crannies can help distract the taste buds. Crusty bread with its nooks and crannies can help distract the taste buds. Rice, Potatoes, or other starchy foods: Can absorb some of the capsaicin.
News18
20-06-2025
- Entertainment
- News18
Watch: Man Tries Hottest Curry Made With 72 Chillies, Immediately Regrets It
Last Updated: Bengal Village, an Indian restaurant located in the Brick Lane area of London, offers this dish called 'London's hottest curry.' One dish. Seventy-two chillies. And a growing list of people left sweating, crying, or even throwing up. Bengal Village, an Indian restaurant in London's Brick Lane, is making headlines with what it calls 'London's hottest curry." Famous for its daring food challenges, the restaurant's 'Hottest Curry Challenge" is now drawing fresh attention for just how intense and extreme it really is. A video posted online shows a man named Daniel trying this curry. It begins with the owner of the restaurant, Raj, walking out of the kitchen wearing a gas mask and carrying the dish to Daniel's table. As soon as Daniel takes his first bite of the curry, his reaction makes it clear that the dish is far from ordinary. An overlay text appears on the video, which reads: 'London's hottest curry makes a man leave the restaurant and think about what he just ate." Since being posted online, the video has drawn mixed reactions from social media users. One person wrote, 'Literally gave the guy internal chemical burns." Another commented, 'Daniel's fighting for his life, deep down trying to repent for all his sins." 'Pathetic. Why damage your guts for this nonsense? This is poison," a person said. Someone else wrote, 'Stupid challenge. What is the point of serving something that can literally make people sick?" But what exactly is in this curry that makes it so intense? According to a report in The Standard, the curry served at Bengal Village contains 72 types of chillies from around the world. This includes well-known names like the Carolina Reaper, scotch bonnet, along with several forms of naga chillies and bird's eye chillies. There is also a chilli from Bangladesh known as the snake chilli, and another type mentioned by Raj called pook morich, also referred to as fly chilli. The chefs at Bengal Village wear blue gloves while handling the ingredients to protect their hands from the effects of the chillies. The report also mentioned that this curry is not just difficult to eat, but it can leave a lasting impact. One man who tried it was almost hospitalised. Despite all this, the curry remains on the menu and continues to be ordered by those brave enough to try. It is priced at £21.95 (approximately Rs 2,500).
Hindustan Times
20-06-2025
- Entertainment
- Hindustan Times
Man left sweating on pavement after trying London's ‘hottest curry' as Indian owner rushes with mango lassi
A fiery food challenge at a London restaurant has gone viral after a man was seen leaving the premises in visible distress, sweating profusely and reeling from the effects of what's being described as the 'hottest curry in London.' The challenge, which involves a curry made with an eye-watering 72 varieties of chilli, has sparked both fascination and concern among food lovers online. (Also read: Man breaks down after London's 'hottest curry', Indian restaurant owner steps in to help him) The incident was captured in a viral video shared on Instagram by the account UB1UB2: Southall, West London. It shows a man named Daniel attempting the infamous 'hottest curry challenge' at a restaurant called Bengal Village. The video begins with the restaurant owner, Raj, serving the dish while wearing a gas mask. Moments later, Daniel is seen outside the restaurant, sitting on the pavement and visibly sweating. The owner soon follows with a large glass of mango lassi, hoping to help ease Daniel's discomfort and encourage him to finish the challenge. A text overlay on the video reads: "London's hottest curry makes a man leave the restaurant and think about what he just ate." Watch the clip here: A post shared by UB1UB2: Southall, West London (@ub1ub2) According to a report by the Standard, the curry is made from a special paste that includes 72 types of chilli sourced from around the world. Among the most potent are the Carolina Reaper, scotch bonnet, bird's eye, naga, and snake chilli. Chefs at the restaurant are said to wear gloves while preparing the dish due to the intensity of the ingredients. (Also read: Indian-origin woman lists benefits of living in small central London flat with baby: 'You're always together') The chillies are first ground into a fine powder and then cooked with traditional Indian spices such as mustard seed, fenugreek, and cumin. Onions, garlic, and ghee are added to create a rich, thick, deep-red chicken curry known for inducing tears and intense sweating in most diners who attempt it. The Standard also reports that one individual who attempted the challenge had to be nearly hospitalised, while another was found rolling on the floor of the restaurant's restroom, overwhelmed by the spice.
