11/29/2023 0 Comments Atomic bomb hot sauceSome of the strongest competitors don’t have neck tattoos or bulging muscles, and not every winner is a man. Much to the delight of audiences (and said girlfriends and wives), the toughest-looking or loudest-talking guy in the room isn’t always the winner. They might be getting a little bit more than they think they’re going to get, but they want to show off to their girlfriend or wife.” It’s like getting on a roller coaster ride, you know. “I think there’s this innate morbid curiosity and fascination with peppers, just like there is with rock’n’roll,” he says on the phone from his home in Lafayette, Louisiana. It’s largely driven by ego, showing off and a fondness for thrill-seeking, says Troy Primeaux, owner of Primo’s Peppers and the developer of the 7 Pot Primo, another one of the world’s hottest peppers at 1,473,480 Scoville heat units (SHU). The most difficult has to be the extract challenges, where competitors eat tubes or chug bottles of extra-high concentrations of already overly hot peppers. There are innumerable types of challenges and products involved, sometimes with increasingly spicy raw pods, others with super-hot gourmet chocolate or gummy bears or tortilla chips, or a combination of all of the above. The pandemic has driven everyone online, where people like Roger Trier, host of the Hot Dang Show, and Johnny Scoville (who is named after the Scoville heat unit, the way spice levels are measured in peppers and products) have built impressive followings for their hot sauce reviews and daring feats of strength. While competitive chilli eating has existed for years in the US, Canada, the UK and Australia among predominantly white men between the ages of 20 and 45, it’s become more mainstream and organized through social media and events like New York’s massive Hot Sauce Expo, Albuquerque’s Fiery Foods Show and Smokin’ Ed’s Pepper Eating Challenge in Fort Mill, South Carolina. With first-place prizes in the most prestigious challenges hovering around the $1,000 mark, it’s a wonder why he or any of the thousands of YouTubers, TikTokers, Instagrammers and Facebookers regularly upload challenge videos to the internet for fellow pepperheads and friends. Hot hot! Johnny Scoville and Shahina Waseem during a competition. Some competitors are out of commission for days, unable to eat and tending to upset stomachs (and yes, that also sometimes means painful sessions on the toilet). “It’ll be later that night or even as late as the next morning – that’s when it hurts me the most.” “Luckily, what happens with me is I can stave that off long enough to get through a challenge or to get through a pepper contest,” says Johnson, who used to coolly solve a Rubik’s cube puzzle in competitions until fans complained it could give him an unfair advantage. The pods have to wind through the intestines, and with every twist and turn comes a sharp, stabbing sensation.Įventually, the stomach revolts, tightening even more into a stubborn cramp, seemingly begging for it all to stop. As it continues down to the right side, Johnson says that’s where it stings the most. It begins with a warm sensation at the base of the sternum, which quickly turns tight, like a sustained, never-ending ab crunch. “You can effectively map your GI tract by feeling how it moves,” Johnson explains. Some chilli eaters experience face spasms, thunderclap headaches, excessive sweating, tears and a gushing, runny nose, but just about everyone’s struggle peaks when the peppers proceed from the mouth to the digestive tract. He’s built that tolerance up with practice, especially when it comes to the mouth, the sensitive starting point of every competition. Hot enough to light up friends at your next wing challenge, but tasty enough to amp up shrimp and grits, rotisserie chicken or oven-roasted cauliflower.Johnson concedes that he’s always had a higher-than-average tolerance to capsaicin, the organic compound in pepper seeds that interacts with receptors in the body to create the hot, burning sensation of spicy foods. A hint of delicate herbs like cilantro and mint finish things off and leave you wanting another bite. Fiery red super hot scorpion peppers are balanced with hearty spices like paprika and turmeric, as well as sugar, garlic and lemon for a sauce that stops you in your tracks as much for its savory flavor as its heat. Introducing Da Bomb Evolution! This fresh take on the hotly hyped original packs much of the same heat but with loads of flavor. When we pointed this out to the good folks who make Da Bomb hot sauces, they were more than happy to oblige our natural bent. For years Spice Lords have asked us, “Where’s Da Bomb?” We’ve only ever carried all-natural hot sauces, which meant no Da Bomb Beyond Insanity, the vile elixir feared by celebrities and guzzled by Sean Evans.
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