I did it. I really, really did it...

Dear Readers,

Last night, while at a restaurant with a friend, I did something that I have wanted to do for years but thought would never happen, particularly after I vowed not to do it.

But I figured, "what the heck?"

Yesterday evening, at long last, I ate Bhut jolokia: the notorious "ghost pepper" from India.  Until recently, certified as the hottest pepper on the face of the Earth.

(Yes, there are photographs of this happening.  My friend took them with his iPhone but I don't have them yet.  Suffice it to say they are rather... interesting.)

So, what did I think?  Bhut jolokia is extremely hot.  However it is not as hot as I had long anticipated.  All along I've had visions of my bare tongue pressed against the inner circles of Dante's Inferno.  What I experience instead was a fiery hot pepper that made my face burn crimson but otherwise was not at all unpleasant.  I may try it again sometime.

(For sake of disclosure, I must note that after eating Bhut jolokia, I chased it down with a rich chocolate milkshake.  So that might have had something to do with the Bhut jolokia not haunting my digestive tract as I slept last night and throughout today.)

Maybe I should try the Trinidad Moruga Scorpion pepper next, since its heat is said to trounce that of Bhut jolokia.  What sayeth y'all?

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Trinidad Moruga Scorpion: World's newest HOTTEST chili pepper!

I tried growing some Bhut Jolokia several months ago, but it never sprouted the peppers. I wound up giving up. At the time it was the world's hottest chili pepper, clocking in at more than a million scorching Scovilles.

Okay, scratch that... 'cuz there's now a new heavyweight champion of the hot pepper scene!

Behold the Trinidad Moruga Scorpion: some peppers of which have been found to be TWO MILLION Scoville Heat Units!

(I am already determined to find some of this stuff. No I'm not suicidal...)

New Mexico State University's Chile Pepper Institute performed quantitative analysis of a variety of superhot peppers from around the globe. How powerful is the Trinidad Moruga Scorpion?

During harvesting, senior research specialist Danise Coon said she and the two students who were picking the peppers went through about four pairs of latex gloves.

"The capsaicin kept penetrating the latex and soaking into the skin on our hands. That has never happened to me before," she said.

Read more about this potent pepper here. I'll no doubt be purchasing some seeds in the near future. Expect some YouTube'd hilarity to ensue shortly afterward (much to my girlfriend's chagrin :-)

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Germination of the Bhut jolokia has begun!

Awright, I've been putting this off for too long now. I knew that this day would come. Not gonna run and hide anymore. Here, live or die, I will make my stand.

This afternoon I began the process of growing my can of Bhut jolokia.

And as I said when I first wrote about coming into possession of this stuff back in February, "This is either one of the bravest things that I will have ever attempted... or it is the stoopidest of my entire life..."

The Bhut jolokia: regarded by the scientific community as THE world's hottest naturally-occurring pepper. Native to north-eastern India, in the local tongue "Bhut jolokia" translates into "ghost pepper". Because as the natives like to joke, one bite of this could send you to an early grave.

Spicy heat is measured in Scoville units. Regular Tabasco sauce has a "hotness" of 2,500 Scoville Heat Units.

The Bhut jolokia? More than ONE MILLION.

So ever since this can arrived (you can order some for yourself from the good folks at ThinkGeek) it's been sitting on my desk, and I've been... looking at it. Studying it. Contemplating its potency.

And finally today, like Jeff Goldblum's character does in that scene in The Fly, I finally came to the place where I had to say "What are we waiting for, let's do it." So I followed the package's directions, put enough water into it that it began draining through the opened bottom, and set it in sunlight.

In another month or so, the crimson red agony-ridden peppers will have arrived.

And then, the fun really begins.

My good friend and fellow blogger Steven Glaspie is still set to chronicle my eating this pepper on video (he also did an excellent job being co-cameraman on Vaporware Nevermore! the other week :-). That he is a volunteer firefighter trained in first aid, was of course another factor in considering him for the task. I have another friend who is scheduled to be here, who has brewed his own brand of beer just for the occasion. As beer is said to be a very fast and effective counter-agent for spicy-hot burning, we're going to have his brew on hand as a last resort.

So... have I finally gone too far? Have I crossed a terrible, terrible line? Is your friend and humble narrator gone mad? Will this be the end of Chris Knight?!?

Tune in later this summer to find out!! :-P

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