The name "chili" is used in trade and cooking for the cayenne pepper Capsicum annuum, and is also applied to all of the more pungent varieties of red peppers. hot peppers to distinguish them from medium and low burning ones. The name “chili” in Russian is consonant with the name of the country Chile, but in fact it comes from the word “chilli” from the Astec languages of Nahuatl (the territory of modern Mexico) and is translated as “red”.
Pepper spiciness is measured on the Scoville scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. The Scoville Units (SUS) provide an estimate of the quantitative content of capsaicin and are based on organoleptic testing of pepper extracts. It is capsaicin that gives pepper a burning taste, it is associated with the perception of substances that stimulate "thermal" receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component alcohol tincture and medical plaster, used as a distraction and pain reliever, as well as frostbite ointments. Capsaicinoids are used in self-defense gas weapons: in gas pistols and revolvers, gas cartridges.
To be more clear, sweet bell pepper corresponds to 0 on this scale, Tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand, I tried dishes that Thais cook for themselves and, to be honest, I couldn’t eat more than two tablespoons. Jamaican hot pepper is gaining 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville Hotness Scale.
So let's get started. I must say right away that the most interesting and extreme are at the end of the list.
22nd place. Madame Jeanette (225,000 units)
This variety of pepper comes from Suriname. According to one version, it got its name from the name of a prostitute from Paramaribo. The harmless-looking smooth yellow pod contains a powerful charge of sharpness. It doesn't have any fruity or floral notes, it's just tangy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with "Yellow Suriname" - Surinamese chile peppers are yellow in color, but mature Madame Jeanette peppers are reddish-yellow in color, they are larger and irregular in shape. The plant is very productive, grows little and does not like coolness, can grow indoors.
21. Scotch bonnet (100,000 - 350,000 units)
Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called "fireball"), the Maldives and West Africa. It got its name in honor of the resemblance to the traditional Scottish tam-o-shenter headdress. This is a wide wool beret with a pompom on top. These peppers are used for flavoring various dishes, as well as in hot sauces and seasonings. It gives pork or chicken dishes a unique taste. Scotch bonnet has a sweeter taste and thicker shape than its habanero cousin, with which it is often confused.
20. White habanero (100,000 - 350,000 units)
This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes but is extremely productive. Opinions about the origin of the variety differ (Peru or Mexico), but it is most often found in Mexican cuisine.
I suggest you watch a video review of a white habanero with a tasting. As it turned out, this is a fairly popular genre of video reviews on YouTube. The internet is filled with videos of men blushing and sweating while munching different varieties of peppers.
19. Kclassic habanero (100,000 - 350,000 units)
Despite its official name, Capsicum chinense, the classic habanero comes from South America. Nikolaus Jaquin, who discovered this plant, mistakenly believed that it spread from China. This species naturally grows in Brazil, Colombia, Mexico and the Caribbean. Residents of Mexico are immensely fond of spicy food, and tourists are offered to taste dishes with habanero peppers in the restaurant. The visitor who ordered this hot pepper is immediately respected by the locals. Habanero pepper is part of the famous Tabasco sauce.
18. Fatali (125,000 - 325,000 units)
The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity taste. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how you can distinguish any shades of taste when tasting such a sharp product.
17. Tongue of the devil (125,000 - 325,000 units)
This variety is similar in appearance to Fatali and is also a member of the Habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (let's take our word for it).
16. Tigerpaw NR (265,000 - 328,000 units)
This habanero variety was bred at the USDA Science Lab. The prefix NR in the name of the pepper stands for "nematode resistance", which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, the tradition of using it for food has not developed. However, its resemblance to the classic orange habanero allows it to be used as a substitute for any kind of cooking, although the Tigerpraw NT is slightly spicier.
15. Chocolate habanero (aka Congo Black) (300,000 - 425,000 units)
This variety is originally from Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habaneros have gained particular popularity among spicy lovers, who can stay awake long enough to savor the rich "smoky" flavor buried deep beneath the searing spiciness. This variety can be found in traditional hot sauces from Mexico to Jamaica.
Review-tasting chocolate habanero:
14. Red Savina (200,000 - 450,000 units)
Another variety of habanero, specially bred by breeders in order to get larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. So that you understand what awaits you further on this list, let me explain: this variety held the palm among the hottest varieties of pepper for 12 years (from 1994 to 2006), and we still haven’t reached the middle!
13. Red Caribbean Habanero (300,000 - 475,000 units)
This variety is almost twice as hot as the classic habanero. Like some of the other varieties on this list, the red habanero is native to the Amazon basin, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsa and other hot sauces.
12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)
The Trinidad Scorpion cultivar group gets its name from its characteristic scorpion tail shape. Origin: Trinidad Island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. Growing and processing this pepper requires wearing gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint, which is used to cover the bottoms of ships to protect against mollusks.
11. Naga Morich (aka Dorset Naga) (1,000,000 units)
From this point on, we are moving into a completely different category of varieties with a level of spiciness over a million Scoville units! It's hard to imagine, but "gastromasochists" from all over the world chew these peppers too. Central American habaneros will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the spicy spiciness, "naga morich" boasts a fruity aroma, with some fans catching notes of orange and pineapple. One variety of this Dorset Naga pepper has been specially torn down for maximum spiciness. It was the first variety in the world to cross the 1 million Scoville mark.
10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)
In 2011, Bhut Jolokia (or Naga Jolokia) entered the Guinness Book of Records as the hottest pepper in the world. Now there are more spicy varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the sharpness of this pepper directly depends on the geographical location and climate of the area where it grows. So, the sharpest Bhut Jolokia grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States", where they are plastered with fences to keep wild elephants away from human dwellings. In the drier state of Madhya Pradesh (the center of the country), it is half as sharp as in the northeast. The Ministry of Defense of India, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cooled the ardor of hooligans. After that, pepper grenades came into the possession of the Indian army.
9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)
The chocolate variant of Bhut Jolokia is very rare in nature. It got its name not only for its characteristic color, but also for its sweetish aftertaste. But don't be fooled: it's no less pungent than its red counterpart, with about the same level of capsaicin at 1 million units. Native to India, these peppers are used in all varieties of curries.
8. 7 Pot Chili (over 1,000,000 units)
This chili variety also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven-pot" pepper, to show that one pod is enough to fill seven pots of food with flavor and aroma. Like other spiciest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if boiling from the inside due to their spiciness.
7. Gibralta (Spanish Naga) (1,086,844 units)
Based on the name, this variety of naga is grown in Spain, although it was bred in laboratories in the UK. To obtain such sharpness, gibralta is cultivated under extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Since it is an artificially bred variety, it is difficult to find it in traditional Spanish cuisine.
6. Infinity chili (1,176,182 units)
Most of the top ten chili cultivars were produced artificially, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only lasted two weeks as the hottest pepper. Like the two previous varieties, it's just as red and bumpy and bad-looking, just like those amateur tasters after they've tasted it.
5. Naga Viper (1,382,118 units)
Nature couldn't invent a pepper as hot as the Naga Viper. It is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga morich, Bhut jolokia and Trinidad scorpion. If you want to buy seeds and try growing Naga Viper yourself, get in line with Gerald Fowler, the breeder from the UK who developed this variety. At the moment, there are already several thousand people on the list.
4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)
Trinidad's chocolate 7 pot chili is approaching the dangerous 2 million Scoville mark. Fans say that this variety is one of the juiciest and most flavorful varieties of chili. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.
3. Trinidad Scorpion Butch T (1,463,700 units)
The Trinidad Butch T scorpion was listed in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another fellow pepper lover. To prepare food using this pepper, you need protective equipment: a mask, gloves, a protective suit. Chefs claim that numbness in the hands lasts for about two more days after cooking.
2. Trinidad Moruga Scorpion(2,009,231 units)
This variety for the first time crossed the threshold of 2 million units on the Scoville scale and for several years held the title of the hottest pepper in the world. It is the hottest pepper found in the wild and comes from the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin, about the same amount as a police pepper spray. If you decide to bite off a piece of Trinidad Moruga Scorpion pepper, then in the first minutes you will think that it is not spicy at all. However, after a few minutes, the degree of stinging will begin to skyrocket, and you will feel as if your tongue, throat and esophagus are on fire! Blood pressure will rise, the face will turn red, and the eyes will begin to water heavily. Some who tried this pepper had bouts of nausea. In addition to spiciness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.
1. Carolina Reaper (1,569,300 - 2,200,000 units)
The leader of the rating is the Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat the nearest competitor by 200,000 units. Like its other closest relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.
In this funny video, two reckless comrades are tasting Carolina Reaper:
Let me remind you something else interesting about food and food: but for example. Here they are eaten. I can even tell you. Well, look how it looks
But let's first understand why people love spicy food so much. There is such a hypothesis: when we eat burning, the oral mucosa feels pain, and in order to drown it out, the brain releases endorphins into the body - the hormone of joy. But there is no scientific evidence of this connection yet.
Another version is that almost all the most spicy sauces, spices and spices are aphrodisiacs in themselves, that is, substances that stimulate sexual desire. No wonder the Kama Sutra was written in India, the country with the most spicy cuisine! One way or another, we invite you to get acquainted with the rating of the most spicy hot sauces. Their ingredients score high on the Scoville Hotness Scale, based on the amount of capsaicin in the product, the substance that makes peppers so hot.
The spiciness of Jalapeno peppers is estimated at 2,500 to 8,000 Scoville units (ESU), the hotness of pepper spray is 4 million, and the hottest substance known to science (resiniferatoxin, found in Poisson's milkweed) is 16 million units.
Tabasco
Our rating will be opened by the popular Tabasco sauce, the invention of the American banker Edward McAilenny. There are several varieties of Tabasco with varying degrees of pungency - from sweet-spicy (100-600 HP) to habanero (up to 9000 units). With the exception of the green variety of Tabasco, they share a common ingredient - cayenne chili. Its sharpness in its pure form can reach 50 thousand EHS.
The recipe for classic Tabasco is simple: pepper, vinegar and salt. But if you follow the canons, you will have to age the peppers for three years in an oak barrel, and only then add vinegar and salt. Tabasco is indispensable for one of the most popular cocktails - Bloody Mary. Just a couple of drops of sauce will give a bland dish new facets of taste. Tabasco is adored by singer Madonna, ex-president George W. Bush and Queen Elizabeth II.
Bhut Jolokia from South Devon
If Tabasco seems like child's play to you, let's move on to the next sauce in our ranking. The Indian variety Bhut jolokia (or "ghost pepper") is considered the hottest pepper, born of nature itself. Of course, scientists have already bred varieties that are many times greater than its hotness, and yet, the sauce from it can take pride of place on the shelf of every food extreme lover. Depending on the concentration of pepper, its hotness can reach one million HP, but on average it is 700 thousand.
Naga Vipers
A sauce made from hot Naga viper peppers grown artificially by British breeder Gerald Fowler. This is a hybrid of three super-spicy varieties: Naga morich, Bhut jolokia and Scorpio Trinidad. Its sharpness is 1,382,118 units. The creator of the pepper even joked that he would take a receipt from everyone who dared to try his creation.
New Mexico Scorpio
The main ingredient of New Mexico Scorpion, Infinity Chili pepper, is slightly less hot than Naga Viper (1,191,595 ECU), but the sauce based on it turned out to be much spicier. 337 bottles were offered to attendees at the Fiery Foods & Barbecue in Albuquerque. Despite the rather high price ($55), the sauce was instantly sold out, because the creators presented it as the most spicy sauce in the world.
Atomic Kick Ass
This throat-tearing condiment with 12 million ECU was invented by the chef of the British restaurant "Bindi" Muhammad Karim. The sauce, the name of which is translated into Russian as "Atomic f *** c", is prepared in thick gloves and a gas mask and served to signature dish– fried chicken legs. Before tasting them, the visitor is obliged to sign a paper that relieves the restaurant of guilt for all possible consequences. The chef honestly states that a small fraction of this dangerous food can lead to half an hour of paralysis of the facial muscles, convulsions and internal bleeding.
The hottest sauce in the world Blair's 16 Million Reserve
In general, Blair has a whole series of "millionth" sauces with pungency from 2 to 15 million ECU, but this sauce has become the pearl of the collection. It is difficult to call this substance a sauce in the usual sense. The 1ml vial contains the purest crystallized capsaicin. Its pungency is estimated at 16 million ECU. You can even say that this is the most burning substance on earth. The thing is purely collectible: only 999 of these bottles were produced.
There was a daredevil who dared to conduct an experiment and dissolved a crystal of capsaicin in a 3-liter saucepan tomato soup. The first spoon seemed spicy to him, but not excessive, and he treated his wife to soup. She, having tasted just one spoonful, began to cry and threatened to file for divorce. After that, the man tried his creation again and was forced to pour it down the toilet - the soup turned out to be the spiciest food he had ever tasted.
Food with peppercorns attracts gourmets because the dish, to which hot peppers have been added, has a brighter taste and aroma. In an ordinary kitchen, the hostess most often encounters black sweet peas, but there are a lot of truly bitter varieties.
The Guinness Book contains the most in the world, some of them are used in cooking in restaurants, others - for sauces, and still others - as components of military and protective weapons.
"Pepper" story
Thanks for the appearance of a burning culture in Europe, Columbus should be, who first brought this plant from one of his travels. India is considered the birthplace of fragrant, while the real sharp varieties of this plant grew in South America, and by the time the great navigator discovered the New World, its indigenous population had already “domesticated” several of them.
Soon the triumphal procession of burning fruits began all over the world. Doctors who made pepper tinctures and plasters wrote about their benefits. Cooks with the help of hot additives changed the taste of long-familiar dishes and created new recipes.
A century after Columbus traveled in vegetable gardens and greenhouses in different countries domesticated species of chili grew in Russia in the 18th century, but by this time it was already well known not only in Europe, but also in the countries of the east.
Varieties - "millionaires"
Once upon a time, a scientist from America, Wilbur Scoville, decided to establish the sharpness of various tasters, for which they were invited. Their job was to taste the pods after a sip of sugar water. The intensity of sensations tasters and formed the basis of his first scale.
With the progress and development of the chemical industry, it became possible to determine the hottest peppers in the world in the laboratory. The new scale was named after Scoville, thus perpetuating his name. There are varieties that are slightly bitter, but there are also those that will make a person feel very uncomfortable, or they can even get burned.
Truly “vigorous” fruits are considered to be fruits whose sharpness exceeds the Scoville scale mark by 1 million. These include:
- Trinidad Scorpion CARDI is a variety bred by breeders from the Caribbean Agricultural Institute of Trinidad. The name "scorpion" given to a series of these plants suits it very well, since the shape of its tip resembles a sting, and the sharpness is simply incredible. The fruits of this pepper are not used for food, since it should be collected and processed in protective clothing and gloves. From it in Trinidad make a chemical weapon - tear gas. Today it is considered one of the most dangerous among peppers, having an indicator of 1 million Scoville.
- Naga Morich - leads its "pedigree" from the northern part of India and Bangladesh. The indigenous population of these countries, knowing about the insidious burning properties of the fruits of this plant, eat it in unripe form. Gourmets, who know how to feel not only the spiciness, but also the taste of pepper, claim that it is fruity, close to orange and pineapple.
- "Bhut jolokia" is a millionaire who got into the Guinness Book of Records in 2011, in the category "the hottest peppers in the world." This variety appeared naturally, and its pungency is directly related to where exactly it grows. The homeland of the most "lethal" is the northeast of India, while in the central part of the country it is completely harmless. The government of the state allowed the use of "bhut jolokiya" in tear grenades to disperse hooligans.
- "Bhut jolokia chocolate" is just as famous as its red counterpart, but it is extremely rare in nature, so it is grown on plantations and used for cooking
Not all varieties of hot peppers, as it turned out, grow in their natural environment and are used for cooking. But there are varieties much sharper.
Varieties with over 1 million units
Today, many plants are bred by crossing different types in laboratories. Hybrid varieties of pepper did not escape this either.
- 7 Pot Chili - Originally from Trinidad, it got its name from the Jamaican saying that one fruit is enough for seven pots of food to pepper and flavor a dish.
- Gibralta is related to Spain, since now it is his homeland, but he was created in the laboratory of England. In order for the plant to justify its sharpness, extreme conditions for growth are created for it - high air temperature in enclosed spaces. It cannot be found in the kitchen of a Spanish woman, but it is supplied to restaurants for preparing traditional dishes.
- Infinity chili has 1,176,182 units and was artificially bred in the UK, a country where there are no traditionally spicy dishes. This red hot pepper is completely unattractive in appearance, but real gourmets love it.
- Naga Viper was bred by breeder Gerald Fowler by crossing 3 different varieties of peppers. In order to grow it, you should buy seeds every time, since with each new generation its properties are reduced. To buy planting material, you need to sign up in the queue, as there are a lot of fans of such a “sharp” all over the world.
Such varieties of pepper should be used very carefully in cooking and follow the dosage according to the recipe.
Varieties over 1.5 million
There are not many varieties that have crossed the indicator of 1.5 million units on the Scoville scale. Among them:
- Trinidad Scorpion Butch T - Guinness Book Record holder in 2011. You have to be really extreme to add it to your food. The cook needs protective clothing, a mask and double latex gloves. If pepper gets on the skin, then in addition to burning, a person gets numbness in this place for a couple of days.
- 7 Pot Douglah is a type of "chocolate" pepper, but marked 1.8 million on the scale. Oddly enough, but this hybrid variety has fans who claim that this is the most juicy, fragrant and hot chili pepper.
Such experiments of breeders should be treated with extreme caution, as you can get health problems for life.
Varieties with 2 million units
- Trinidad Moruga Scorpion is the only natural specimen of this pungency. It grows in Trinidad. There is as much capsaicin in one pod as in a can of gas. Even a very small piece can kill hypertensive patients. In addition to being hot, the fruits of this plant have a pleasant fruity taste, so a small amount of pepper added to the dish will give it both spiciness and piquancy.
- Carolina Reaper - originally from South Carolina, has a rate of 2.2 million units. It has firmly taken the honorable first place in the Guinness Book since 2013.
These are indeed the hottest peppers in the world, so they must be treated with caution.
The benefits of hot pepper
Thanks to the capsaicin alkaloid found in stinging pods, they can cleanse blood vessels, “kill” cancer cells or prevent their appearance. It is useful for people with impaired metabolism and overweight, as it promotes the absorption of food.
The most popular variety among summer residents is adjika pepper. Its elongated pods with juicy and fragrant pulp are used not only to prepare the sauce of the same name, but also add a piquant taste to any dish.
Hot Suicide Wings- literally translated means hot suicidal wings. Robin Rosenberg, the chef of one of the Chicago taverns, is also a wit. Chicken wings few dare to try its preparations. The fact is that Rosenberg's signature wings are the spiciest chicken wings in the world!
The dish is so spicy that before trying it, the guest will have to sign a document according to which he will not sue the tavern for possible physical complications. Chicken wings are cooked with one of the hottest pepper varieties in the world - Red Savina Habanero. An ambulance will be provided to a person who wishes to taste this dish as soon as necessary: the waiters always keep the “antidote” at the ready - sour cream, milk sugar and white bread.
The idea of serving one of the most spicy dishes in the world, Robin hatched for many years. “Of course, for many this is an unacceptable dish, but perhaps there is a person to whom it will bring true pleasure,” the chef says.
2 Bollywood Burner
A London-based Indian restaurant claims a place in the Guinness Book of Records in the category of "the spiciest dish on the planet." According to restaurant chefs, their lamb dish, with curry sauce and a generous sprinkling of the hottest pepper in the world, is by far the hottest dish on our planet.
This masterpiece is called "Bollywood Burner". It's not in the main menu. This infernal dish is served exclusively by special order. Anyone wishing to taste this dish must give a receipt in the presence of restaurant employees, in which he confirms that when ordering a dish, in the event of an unexpected result of a dangerous tasting, he takes full responsibility.
It is known that in the southern province of India, Hyderabad, the cuisine is particularly spicy and, according to connoisseurs, the curry of the British is unlike any hot sauce that they have ever tasted. This curry uses the hottest plant in nature, the naga pepper. According to the Scoville scale (the scale of "hotness of peppers"), its sharpness exceeds 850,000 units. In comparison, Tabasco pepper, widely used in Mexican cuisine, has a sharpness of only 800 units, and "pepper spray" - a tear agent used by the US police - 2,000,000 units.
3. Phaal
Phaal is an Indian dish. It is considered the spiciest curry in the country. Phaal is a sauce that is made from 10 types of pepper, the main of which is the so-called (Bhut Jolokia) Bhut Yolekia - in the Guinness Book of Records it is listed as the hottest spice on earth!
Huge popularity phaal acquired in New York when the owner of one of the restaurants included it in his menu. As a result, restaurant visitors, having tasted phaal once, then began to bring their friends there so that they too would try such a spicy dish.
4. Infamous hot pot
“Shameful hot pot” is a very spicy dish that is prepared in a Chinese restaurant in China itself. Why this dish got such a name, history is silent. True, there are legends in China that once this dish was an attribute of some sadomasochistic ritual in this country.
The owner of the restaurant says that despite strict warnings about the spiciness of the dish, he continues to watch how visitors grab their stomachs after the first spoonful.
5. Australian chili
Nobody knows how to cook truly spicy dishes like the Australians, writes mc.com.ua. A specific chili sauce, which is prepared in Australia, is considered one of the spiciest dishes in the world.
Those who wanted to try this "slightly" spicy dish never lined up. Adding a drop to some large dish is possible, but to take and eat a “clean” sauce is not.
This chili uses a hot pepper called naga jolokia, the same one used in a London restaurant. Indian cuisine, discussed above.
In Australia, finally, there were those who wanted to become famous and swallow not even the chili itself, but its fiery component. The characters are Ryan Duke and Alex Fanning. Fortunately, the guys survived. The impressions of the heroes are approximately the same: they are not going to try THIS a second time, but they are terribly proud of themselves!
6. Tabasco
Mexican Tabasco sauce is known all over the world. However, the most popular is its lightest version - Tabasco Green Pepper Sauce (only 600-1200 scovilles).
The hottest of sauces is Tabasco Habanero Sauce. Its fortress is 5000-7000 scovilles, which is 10 times the fortress of Tabasco Green. In addition to the extreme spiciness for the layman, this sauce also has complicated recipe taking its roots from Jamaican cuisine. Tabasco Habanero consists of vinegar, Habanero peppers (one of the hottest varieties in the world), cane sugar, regular Tabasco sauce, salt, mango pulp, tamarind, banana, papaya, tomato, dried onion, garlic, spices and oak-aged pepper Tabasco.
Tabasco Habanero is just perfect to drink with vodka (no pepper is like a drop of habanero in a glass) and is intended to serve as a condiment for exotic cuisines like African, Caribbean and Mexican.
7. Couscous with lamb and vegetables
Couscous is a staple food in the Maghreb, particularly in Morocco, Algeria, Tunisia and Libya. Also common in other parts of Africa, France, the Sicilian province of Trapani in Italy, and parts of the Middle East.
Couscous comes in many varieties, and not all of them are spicy. There is fish couscous, sweet and even vegetarian couscous. A lot of pepper is added to couscous with lamb. According to the combination of ingredients, this couscous is the most fiery dish. It is not surprising that the Maghrebians and Africans who adore him are much more active and cheerful than their northern neighbors.
As a rule, couscous is prepared on the basis of semolina from durum wheat. Traditionally, couscous was prepared by women, but because the preparation of couscous is a very laborious process.
8. Mexican watermelon
Arrange a fire in the mouth and turn a person into a dragon can ... watermelon. But not a simple watermelon, but a watermelon cooked in a special way - in a Mexican way. In Mexico, where most dishes really breathe hot peppers, watermelon is not forgotten either.
Here it is abundantly flavored with pepper, sprinkled with salt and watered with lime juice. The taste of this dish is very specific and seems to many just incredible disgusting: if the preparation of salted watermelons is practiced in Russia in some places, then peppered watermelon looks just a perversion. However, there are spicy lovers on this dish too.
9. Mama Africa
Mama Africa are South African sauces. Tabasco lovers compared to Mama Africa lovers; just angelic sweets. Mama Africa Habanero makes even the most die-hard fans cry spicy taste. Which is not surprising - it contains 22,000 scovilles! Gourmets who are especially sympathetic to ordinary people advise even sniffing this sauce from afar!
The composition of Mama Africa sauces includes fruits, fresh chili peppers, carrots, onions, garlic, green peppers, lemon juice. And to give piquant taste fresh and dried spices are added: coriander, basil, oregano, ginger, black pepper and mint.
The most spicy are "Mama Africa Habanero", "Mama Africa with red chilli", "Mama Africa Chili with mint".
10. Kimchi
This dish is from Korea. Kimchi is a spicy pickled vegetable and is primarily chinese cabbage. Pickled cabbages are seasoned with red pepper, onion, garlic and ginger.
In Korea, kimchi is considered the main dish, without which no meal is complete. Koreans believe that moderate consumption of kimchi promotes the absorption of body fat. So for some, this spicy dish looks like a diet. It is also believed that spicy kimchi is a good remedy for colds.
Mel Silberman
Explanations
Admit it, you have heard time and again that one of the most pressing problems facing business is finding the right people who can be trained to deal effectively with any problems. However, such a formulation of the question does not take into account the fact that the key to a qualitative solution to any problem will be its identification and analysis, since the successful solution of the “wrong” problem has even more detrimental consequences than complete inactivity.
Here we will propose a model with the help of which it will be possible to correctly “identify and classify the target”, along the way we will explain the negative consequences for the organization of the client of a particular problem. The proposed methodology consists of six steps and could most accurately be referred to as the Target Identification and Classification Model (TICC). It can be used by both professional consultants and inexperienced members of working groups, who may sometimes find it difficult to separate the "many trivial" from the "major few" problems that arise in the course of the production activity.
The application of this six-step model ensures that the client will address the exact issues that cause the most significant damage to the business, laying a solid foundation for the process of choosing the most effective, “relevant to the moment” solutions that will bring tangible, measurable results.
Target Identification and Classification Model (TIM)
Figure 22.1 depicts this MICC as a diagram; while focusing on four key points:
business implications in terms of standard measures used in business activities;
impact on business processes;
impact on the quality of work;
obstacles that prevent raising labor efficiency to the maximum level.
Gap Analysis
By defect we will understand that which determines the difference between what actually exists and what should or could be.
For each of the four aspects above, you need to think about the following.
Vision "The way it should be" in relation to a specific aspect of the model: what results should we get, but we can't do it yet?
The present state of affairs in relation to each of the aspects: what is really happening in terms of concrete results? What negative effect does this have on the economic activity of the enterprise?
You will surely see that the use of this model is justified not only by the fact that it allows you to change for the better aspects of activities that are currently in a deplorable state, but also to “pull up” those areas of activity that still meet modern requirements to future standards in advance . The application of this model can be diverse, and you retain complete freedom of action.
Application of the MICC
First of all, the target must be identified. You may prefer to discuss "targeting" as a group, writing down issues that may be of particular interest. In this regard, you should decide in advance how you will distribute the problems contained in the compiled list into categories of "important" and "trivial" tasks. At the first stage, you must answer a series of questions and get to the bottom of what is the “headache” of the organization, what criteria can be used to determine the strength of these “pain sensations”, what benefits will you gain by resolving the identified problem, and to what extent this problem can even be settled.
At this stage, you evaluate the significance of the identified problem in terms of consequences for the normal functioning of the enterprise (for example, lost profits, reduced productivity, high costs, reduced overall efficiency). It is clear that the stronger the negative effect, the more attention should be paid to this problem. After that, you should try to state your idea of what would happen if you managed to solve the problem while respecting the interests of all interested parties.
After the concept of business process reengineering came into use, the importance of the process within the framework of the enterprise is of great importance for any employee. In this regard, it is necessary to assess the degree of negative impact on the economic activity of the enterprise of inefficient processes. To analyze the problems associated with the processes, it is necessary to clearly articulate those objectives that determine the discrepancy between the desired and actual results of the application of this process, as well as to identify any "inconsistencies" within its current use.
Describe the quality of the work performed with a detailed description of how the worker's activity should look if significant improvements in this area could be achieved. Note how labor activity is manifested, what are its results, also determine behavioral models, the prevailing attitude towards the work performed, the morale of the team.
Statistics show that in the course of carrying out normal activities, enterprises often face not even those problems that are caused by the personal characteristics of employees, but the poor quality of the working environment itself. The basis of research in this context will be sequential measurements. Barriers to the highest performance will be identified using questions related to the fifth stage. It is necessary to establish what people expect from their work; whether they feel feedback that manifests itself when the quality of the work performed changes; to what extent such communication is timely, adequate to the results, accurate; What are the incentives and disincentives in the workplace? All these questions do not require a detailed answer. And those questions that received a negative answer indicate aspects that require special attention.
Stage 6: selection of decision criteria
At this stage, you already have all the information necessary to outline ways to solve the problem that was identified in the first stage. But before you make a final choice, you need to firmly understand what the costs of a particular solution will be associated with (material costs or impact on the culture of the organization) and how such costs can be considered acceptable.
Stage 1: problem selection (target identification)
whether this problem is a real “headache” for the organization;
why I decided that the combination of these signs is a problem;
who, besides me, believes that the combination of these signs is a real problem;
how this circumstance is reflected in the economic efficiency of the enterprise;
what might happen if I don't do anything about this problem;
what benefits will the company / division receive if an adequate solution to this problem is found;
Is it possible to count on the effect of leverage, that is, can we expect the maximum return in the case of solving this problem with minimal effort?
Stage 2: Analysis of the problem in terms of negative impact on the business
Describe the current economic situation of the enterprise:
How could one characterize the situation if it changed for the better due to the fact that it was possible to find a solution that suits everyone:
Stage 3: development of a process in connection with the solution of a specific problem
what are the goals and objectives of this process;
if these objectives are not being met, what is the gap between the actual results of the application of this process and the desired results;
whether it is possible to schematically display the current and desired processes, identifying the most significant differences in terms of the productivity of the processes, their efficiency, associated costs;
are there any inconsistencies (breaks) in current processes;
Is this process controlled in compliance with the conditions of cross-functional control?
Stage 4: analysis of the quality of work and characterization of personnel
How does the labor activity of an average employee at this stage manifest itself, how could it be characterized if it were possible to achieve a significant improvement in the quality of work? Note how labor activity is manifested, what are its results, also determine behavioral models, the prevailing attitude towards the work performed, the morale of the team.
current position
Desirable state
Step 5: Analyzing Barriers to Peak Performance
Answer yes or no to each of the following questions (if the answer is no, you should pay special attention to this topic.)
Are the goals and objectives of a particular unit/process/employee clear? How effective are communications in this regard?
Do employees know what is expected of them in relation to the goals set? For example, have the standards that describe the quality of the work performed, or the expectations associated with the performance of this work, been reflected in the job description?
Is there clear, timely, adequate feedback regarding the quality of work performed?
Are employees provided with everything they need to achieve high performance?
Do employees have quality ways to achieve their goals?
Do employees have adequate incentives to perform the task well?
