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hisokas-toybox · 2 years

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Hunter x Hunter characters taking part in a chilli eating contest

This started out as just a Hisoillu headcanon, but then I got carried away imagining all my faves doing this, so enjoy! (Scoville scale I used for reference at the end of the post)

At a fair or something, an enthusiastic employee shoves a flyer into the face of *character* as they walk by. He challenges them to take part in a chilli eating contest, stating that nobody has managed to make it to the end and promising an exciting prize for anyone who can eat the hottest chilli there. Anyone who takes part has to sign a waiver that they understand and consent to the potential risk associated with this challenge and that the fair is not liable for any injuries/sickness caused by the challenge... There is also an ambulance on standby behind the stall, just in case.

Gon - Is under 18 so not allowed to take part for health and safety reasons. If he had been allowed, he wouldn’t have wanted to take part but would have went for it anyway if someone challenged him (which of course someone would) until he put himself in hospital as our boy does NOT know when to say no to a challenge. Probably best he isn’t allowed to take part.

Killua - Also not allowed to take part due to his age. He is furious about this, what was the point of all his poison immunity training if he can’t even use it??? Would have probably made it to the end and been fine.

Kurapika - Probably the most sensible person out of the entire cast, would be the only one to just refuse to take part. Why would he want to hurt himself without good reason? (If he had taken part, he’d probably have made it to about fatali)

Leorio - My precious idiot. Would hype himself up as ABSOLUTELY capable of the challenge. Would make it to about scotch bonnet level before choking, face red, tears streaming from his eyes. (He’d also forget about having chilli fingers and rub his eyes) Most likely to end up needing that standby ambulance.

Knuckle - Another precious idiot. Would take on the challenge, making himself sound tough but would only get as far as jalapeno before remembering he HATES spicy food and giving up, his mouth tingling but otherwise not harmed.

Shoot - Only took part because Knuckle forced him to. Makes himself get to the Hungarian stage before tapping out just to beat Knuckle. Again his mouth is hot and he’s going to have heartburn for the rest of the day, but nothing too damaging.

Pitou - Intriguied by the challenge, takes a bite of a bell pepper, immediately spits it out, gagging and then leaves disgruntled. They are a cat after all.

Bisky - Would need a lot of persuading, but would take the challenge. She’d make it to a respectable Habanero before admitting defeat. Immediately goes for an entire tub of ice cream after and vows never again.

Chrollo - Is convinced to try it by the rest of the Phantom Troupe (who all tried and failed at various stages). They’re all convinced he can win so he tries. He does well, making it as far as chocolate habanero before bowing out. He acts graceful and like he just got bored and doesn’t need to prove himself, but really? IT BURNS!!!!! He probably has some stolen nen ability that stops serious damage, but he’s not going to have a good time digesting those, may ‘disappear’ for a few days until he can keep solid food down.

Hisoka - Doesn’t just accept the challenge. Is HYPED for it! Breezes through most of the stages, seemingly unimpressed until it gets to around fatali, then he starts enjoying it. And I mean really enjoying it. Inappropriately. It’s really hurting him, but this freak is into that and that’s making everyone else uncomfortable - more so than the peppers ever could. Hisoka breaks a record for being the first person ever to be banned from the fair and is forcibly removed by security before he can complete the challenge. He made it to Trinidad Scorpion. One pepper away from winning the entire challenge. He’s disappointed he wasn’t allowed to finish, but also kind of smug.

Illumi - Not sure why he’s being challenged by this loud annoying stranger. Seems pointless but he takes part anyway (Hisoka convinced him it’d be fun). If Hisoka made people uncomfortable with overreacting to the pain, Illumi makes everyone uncomfortable for the total opposite reason. He has no reaction at all. He climbs gradually up through the Scoville scale looking, if anything, bored. He surpasses Chrollo at chocolate habanero, and keeps going, up and up, until finally! He does it! A record has been broken!!! He ate the famous Carolina Reaper and won the challenge!!! He is showered in confetti and is forced into having his picture taken for the local newspaper. He wins a cash prize and a stupidly oversized pepper plushie as well as a lifetime supply of tabasco sauce and toilet paper... He remains completely stoic throughout the whole thing, not getting what all the fuss is about.When asked how he feels he informs the staff and local reporters that He is completely fine, why wouldn’t he be? And when asked what his secret is, if he’d trained for this challenge at all beforehand? He explains he’s trained for worse his whole life and compared to arsenic, peppers barely even tingle. When he asks if he can leave now, everyone is quietly relieved, not quite sure what to make of this strange man.

#Hunter X Hunter #hxh #Gon #Killua #Leorio #Kurapika #Hisoka #Illumi #Chrollo #Knuckle #Shoot #Pitou #Bisky #headcanons #mine

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the-endless-storm · 6 months

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Trinidad Scorpion chilli seeds harvested, and hands thoroughly washed. We'll not be having a repeat of last time thank you.

#last time I got chilli on my dick it wasn’t one of the hottest in the world #so definitely trying to avoid that now

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wealthypioneers · 2 years

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EXTREME HOT - Ghost Pepper Seeds (Red) Bhut Jolokia, Super Hot, Organic, Non-GMO Bin#10 Known by many names in the different Indian provinces. The most common names include Bhut jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli or Borbih jolokiai, the Bhut Jolokia is cultivated in the Nagaland and Assam region of northeastern India and parts of neighboring Bangladesh. The word Bhut, given from the Bhutias people, means “ghost” and was probably given the name because of the way the heat sneaks up on the one who eats it. The Bhut Jolokia has been around for many centuries, but was only introduced to the western world in 2000. In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records. Ripe peppers measure 2.5 to 3.3 inches long with a red, yellow, orange, white, purple or chocolate color. Depth 1/4" Spacing 14-18" Germ Time 21-30 Days Maturity 100-120 Days Heat Level: 8 SHU: 855,000 – 1,000,000+ Minimum Seed Count: 10 Frost Hardy: No Capsicum chinense Sprouts in 7-10 Days extreme hot, super hot peppers, reaper, hot, spicy, ghost seeds, Trinidad, scorpion, Carolina Reaper http://springsofeden.myshopify.com/products/extreme-hot-ghost-pepper-seeds-red-bhut-jolokia-super-hot-organic-non-gmo-bin-10

#Ghost Peppers #Super Hot Peppers #pepper seeds #pepper mix #extreme hot #reaper #hot #spicy #ghost seeds #Trinidad #scorpion #Carolina Reaper #super hot

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kadernictvoelander-blog · 5 years

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Slovakia chilli hot contest

#masaryk #carolina reaper #chilli #Scorpions #Moruga #trinidad #contests #slovakia #slovensko

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mings · 6 years

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Some of my hot babies this year…

From top to bottom: -

Cayenne, Scotch Bonnet, Golden Ghost, Trinidad Moruga Scorpion, and Carolina Reaper.

Coincidentally, that’s also pretty much in order of heat too. We’ve had unusually hot weather here, so I’m hoping the Reapers will be truly volcanic. They're already looking seriously mean.

I’m still waiting for the Black Scorpion Tongue & a couple of others to develop fruit, so there’ll be more chili spam when they do.

Did I mention I love chili peppers?

#christmas is crazy season for hot sauce #chillies #red hot chili peppers #carolina reaper #trinidad scorpion #ghost pepper #scotch bonnet #cayenne #grow your own

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petermorwood · 4 years

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“That’s a spicy meatball...”

In fact it was rich, savoury, fragrant and altogether delicious, and so were its friends.

I was supposed to be cooking tonight - I’d planned chicken in cream, white wine and tarragon sauce on sweet-pepper rice - but @dduane expressed a great desire to make and eat spaghetti and meatballs, so...

As she wrote on Twitter:

Lean ground beef, onions, cracker meal, garlic, onion powder, nutmeg, oregano, flaked chilies, black pepper, sea salt, beaten egg, white wine. All smushed together by hand and then formed into balls and sauteed carefully so as to hold them together. Then pasta sauce* dumped on top. Cover pot, turn down, walk away. I let these have about an hour, because I was doing other things. But half an hour would do.

* A 500ml jar of tomato onion & garlic, Tesco I think, maybe Supervalu.

The magic ingredient there - besides her own talent - is one you can’t buy. TIME. That half-to-one hour of cooking transforms shop-bought jar sauce into something far better. It works its saucery even without adding extra ingredients, but if your fridge contains half an onion in a Tupperware box, or some sweet peppers, or a semi-salami, or some cold cuts, or a lonely hot-dog, then chop small but not too small, chuck into the sauce on a low heat and leave it to its own devices while you do something else.

Then come back, cook whatever pasta takes your fancy, drain it, add it to the sauce (not the other way round) and Serve All Forth.

For how long do you leave it?

Half an hour is great; an hour is excellent. Even two hours won’t hurt, as long as the extras won’t come apart, and frankly, who cares if they do? It’s sauce, not stew.

Speaking of sauce, I took delivery of some goodies last Friday: the whole range of hots from Mic’s Chilli - Inferno Sauces one to four (in the box), Foam & Fury made with habanero and Franciscan Well IPA beer, and three extra-interesting variants based respectively on Naga Jolokia, Trinidad Scorpion and Carolina Reaper chillies. Mic even added a freebie bottle of his BBQ sauce.

Yay, and yum!

So if I want to turn my next helping of DD’s cooking into the Speecy-Spicy Meatball of legend, I can.

Carefully... :->

#food and drink #kitchen adventures #spaghetti and meatballs #bottled pasta sauce #chilli sauce #mic's chillis

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brianrwa · 3 years

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Winter tomatoes still coming, in dutch buckets. Onions, carrots and radish in 5mm gravel flood and drain system. Strawberries in flood and drain. Carolina reaper and Trinidad scorpion chilli seeds are up. Tomato clones are pushing out roots, and watercress in a solar powered system.

Happy growing in Perth Western Australia .

#australia #hydroponics #food #aquaponics #vegetable garden #diy #backyard harvest #perth eze grow hydroponic and aquaponics #homegrown #youtube

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bohica-pepper-hut · 3 years

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Fool’s Gold Scorpion! 🔥💛🌶💰 The Fools Gold Scorpion surfaced back in 2019. I sent my Russian friend, Nikita some Trinidad Chocolate Scorpion seeds and he grew out a yellow variant. He called it Fool’s Gold. It had the same shape and taste as the chocolate variety. He then sent some seeds back to us and we grew out the "Fool's Gold Scorpion" in 2020. Most pods on the plant were pretty consistent however these still could be unstable. Pods are pendant shaped and look very similar to a yellow ghost but much hotter. Plant gets to about 3-4 feet and is very productive. . Heat level: Estimated around 1,000,000(SHU) Scoville Heat Units – Extremely Hot. . Flavor: Very Fruity & Citrusy. . . . . . . #foodporn #garden #gardening #spicy #salsa #homegrown #pepper #hothothot #chili #chilli #peppers #instagarden #organicgardening #hotsauce #spicyfood #reaper #superhot #habanero #containergardening #hotpeppers #chilipeppers #epicgardening #hotpepper #carolinareaper #firstwefeast #scotchbonnet #hotones #superhotpeppers #hotstuff (at Bohica Pepper Hut) https://www.instagram.com/p/CQObdRlBMU0/?utm_medium=tumblr

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frogitivity · 4 years

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I have some Trinidad scorpion chilli salt, maybe see if you can't find the Trinidad scorpion chilli to cook with?

Trinidad scorpion chilli is rlly good but not as spicy as I’m looking for! I’ve got scorpion hot sauce n it’s so good tho!!!

#ask

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buyonlinehabanerohummus · 2 years

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Buying Habanero Hummus Online? Here’s All You Need To Know

Hummus has become one of the most popular Middle Eastern dishes to be savoured by foodies everywhere. Traditionally made from chickpeas and sesame paste known as tahini, hummus is often flavoured with a number of spices and condiments to enhance its taste. One of the popular hummus variants is the habanero hummus, which is made from the addition of habanero chilli peppers. The habanero chilli pepper is one of the hotter varieties of chilli peppers and its addition to hummus takes this umami condiment to a whole new level in terms of taste and flavour. If you haven’t tried the habanero hummus, then we suggest you do so now, and while you enjoy it, here are some interesting facts about the habanero chilli:

1. The habanero chilli gets its name from the Cuban City of Havana, which is originally known has La Habana. Habanero peppers were widely used for trading in the country, but are rarely used in authentic Cuban cuisine.

2. The largest producer of the habanero pepper in the world in present times is Mexico. It is also grown in other regions of Latin America and in some states of the United States of America.

3. The habanero chillies were taken to the world by Spanish colonists and the presence of the chilli peppers is detected as far east as China. This led to the common myth that the habanero has its origins in China, with it even being given the name Chinese pepper by some taxonomists in the eighteenth century.

4. In 1999, the Guiness Book of World Records declared the habanero chillies to be the hottest chillies in the world. However, this title was lost over the years as other, hotter varieties of chilli peppers were discovered. These include the Bhut jolokia or ghost pepper and also the Trinidad moruga scorpion chillies, which are way hotter than the habanero chilli pepper.

5. Habanero chilli peppers are also used in cooking, but sparingly, owing to their high heat. Among the best foods to be paired with the habanero are mangoes, apricots and peaches, whose sweetness counters the heat of the chillies. You can also buy online habanero hummus which has the intense heat of the habanero in the mellow umami flavours of the hummus.

If you want to experience the heat of the habanero pepper, then try the habanero hummus available online from Earthmade Organix. Made with organic ingredients, the hummus from Earthmade Organix promises only pure good taste and no harmful chemicals.

#buy online habanero hummus

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thaimassagegreenock · 3 years

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A Visual Guide to Peppers

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Eating spicy food is a lot like running a marathon. They both hurt while you’re doing them, and the next day can be pretty painful, too. You have to fight the urge to quit. Crying is par for the course. Yet you persevere, all the while knowing that you’re going to sign up for the same suffering again in the future.

The world is cuckoo for chilis. Restaurants compete to have the spiciest wings, hottest chili, and most tear-inducing sushi. Competitors on television shows and YouTube series sear the inside of their mouths for our viewing pleasure. Self-proclaimed pepper-heads are always working to bring hotter and hotter peppers to market. In fact, the most tongue-blistering varieties we have now—ones with ominous names like the Carolina Reaper and Trinidad Scorpion—didn’t evolve naturally. They are the result of systematic crossbreeding designed to create chilis so packed with heat that only the bravest (or most foolhardy, depending on your point of view) would dare try them.

Eating spicy foods satisfies the deeply ingrained human need to test our limits and see how much discomfort we can take. That’s not the only reason we’re drawn to spicy foods, though. The pain they cause seems to stimulate the release of endorphins, part of the body’s endogenous opioid system, which accounts for why spicy foods “hurt so good” instead of just plain hurting. Capsaicin, the chemical in hot peppers that imparts the characteristic burning sensation, is anti-inflammatory and has numerous health benefits.

Can you feel the burn?

Chili, Pepper, Chili Pepper: What’s the Difference?

Sometimes the English language is unnecessarily confusing. This is one of those times.

Chilis all belong to the genus Capsicum, while peppers are a separate plant belonging to the genus Piper. The black pepper and white pepper on your spice rack are Pipers. However, the cayenne pepper and red pepper flakes next to them are Capsicums, as are bell peppers and all the fruits (yes, fruits) we lump into the category of “chili peppers.” Also, chili, chile, and chilli are all acceptable spellings for members of the Capsicum genus depending on where you live.

Confused yet? Sorry about that, but don’t fret. The difference only matters if you’re a botanist or you’ve been cornered by an incredibly pedantic foodie at a party. For common usage, feel free to use the terms chili (chile), pepper, and chili pepper interchangeably.

What is the Scoville Scale?

The Scoville Scale describes how hot a given pepper is using a unit of measure called Scoville Heat Units, or SHU.

In the original method for rating peppers, developed by the eponymous pharmacist and researcher Wilbur Scoville, a panel of tasters judge the heat level of different peppers. Today, food scientists employ high-performance liquid chromatography to measure how many capsaicinoid compounds a pepper contains, but human tasters still provide subjective ratings and validate the results.

Bell peppers rate a 0 on the scale. There is no upper limit. Currently, the hottest known pepper on the planet, the mysterious sounding Pepper X, claims to clock in at more than three million SHU. That would make it 600 times hotter than the average jalapeño!

Hot Pepper Safety

Capsaicin is an oily substance that can burn your skin and mucous membranes if you aren’t careful. The best way to avoid chili burns is:

Always wear gloves when cutting hot peppers.

Never touch your eyes when cooking with chilis.

Wash your hands with dish soap immediately after handling hot peppers.

Be careful not to inhale dried and ground (powdered) chili peppers. Chefs who work with the chilis at the top of the Scoville scale will even wear respirators!

If you forget the gloves and your hands feel like they are on fire, try washing them with rubbing alcohol, vodka, vinegar, baking soda, and/or dish soap. Each of these substances can neutralize and wash away the capsaicin.

The casein in dairy products can help, too. Drinking milk or eating yogurt will ease the pain in your mouth. You can also dunk your burning hands in milk if washing them hasn’t helped. However, should you be so unlucky as to touch your eyes with chili hands, the only solution is to flush them thoroughly with water.

Ultimately, though, the best course of action is prevention. Once you’ve burned yourself, these remedies are only going to provide moderate relief. You’ll still have to live with the pain for a while.

10 Types of Chili Peppers You Should Know

Variety is the spice of life. When it comes to culinary delight, one of the most fun—and potentially most painful ways—to mix it up in the kitchen is by experimenting with the spice level of your food. Here are some chilis you might want to try.

1. Jalapeño Peppers

Also known as:

Chipotle pepper (when smoked and dried), chile gordo (“fat chili”)

How hot are jalapeño peppers?

2,500 – 8,000 SHU

Jalapeño facts:

Native to Mexico

Used in a wide variety of Mexican and Tex-Mex dishes

Not very spicy as chili peppers go, but enough to bring some heat

Smooth-skinned fruit that grows 2 to 6 inches in length

Generally eaten while green, but you can let them continue to ripen on the plant until they are red

Try these jalapeño recipes:

2. Serrano Peppers

How hot are serrano peppers?

10,000 – 23,000 SHU

Serrano pepper facts:

Native to Mexico

Can substitute for jalapeño peppers in most dishes, and vice versa, though serranos are a bit hotter

Grows 1 to 4 inches long

Usually eaten raw, frequently in salsas, sauces, and relishes

Try these serrano pepper recipes:

(fermented!)

3. Habanero Peppers

How hot are habanero peppers?

100,000 – 350,000 SHU, but can be even hotter

Habanero pepper facts:

Originally from South America but now grown mostly in Mexico

Commonly used in Mexican and Central American cooking

Related to much spicier peppers like the ghost pepper and Scotch Bonnet

Short, plump fruit usually 1 to 2 inches long

Come in a variety of interesting colors and flavors, from traditional orange-colored habanero to the dark purple-brown chocolate habanero

Just one habanero pepper delivers more than the recommended daily allowance of vitamin C

Try these habanero pepper recipes:

4. Poblano Peppers

Also known as:

Ancho chili (when dried)

How hot are poblano peppers?

1,000 – 2,000 SHU

Poblano pepper facts:

Native to Mexico

The largest pepper on this list, growing 3 to 6 inches long and about 2 to 3 inches wide

Also the mildest pepper on this list

Usually eaten cooked, not raw

Try these poblano pepper recipes:

5. Mirasol Peppers

Also known as:

Guajillo chili (when dried), travieso chili

How hot are mirasol peppers?

2,500 – 5,000 SHU

Mirasol pepper facts:

Originally from Mexico

Also grown in Peru and popular in Peruvian cooking

Bright red, skinny pepper that grows 3 to 6 inches long

Often used dried (as guajillo)

Best known as a central ingredient in mole sauce

Try these mirasol/guajillo pepper recipes:

6. Cayenne Peppers

How hot are cayenne peppers?

30,000 – 50,000 SHU

Cayenne pepper facts:

Native to French Guyana

Bright red, skinny, curve pepper that grows 2 to 5 inches long

Most often used in dried and ground form to bring the heat to a wide variety of dishes and cuisines

The “red pepper flakes” you buy at the grocery store or sprinkle on your pizza are most likely cayenne peppers

Try these cayenne pepper recipes:

7. Thai Chilis

How hot are Thai chilis?

50,000 – 100,000 SHU

Thai chili facts:

The term “Thai chili” may refer to many different species, most often bird’s eye chilis

Skinny, deep red fruit measuring 1 to 2 inches long

Used both fresh and dried in chili pastes, sauces, stews, and curries

Try these Thai chili recipes:

8. Scotch Bonnets

Also known as:

Caribbean red peppers, bonney peppers, goat peppers, githeyo mirus

How hot are Scotch bonnets?

100,000 – 350,000 SHU

Scotch bonnet facts:

Native to the Caribbean

Also popular in the Maldives

Short, roundish pepper grows 1 to 2 inches long

So named for its resemblance to Scottish tam o’ shanter hats

Traditionally used to make Jamaican jerk seasoning

Try these Scotch bonnet recipes:

9. Ghost Peppers

Also known as:

Bhut jolokia

How hot are Ghost bonnets?

855,000 – more than 1 million SHU

Ghost pepper facts:

Native to northeast India

Red, yellow, orange, or brown pepper 2 to 3 inches in length

Once considered the world’s hottest pepper, but has since been beaten by the Trinidad scorpion pepper and the Carolina Reaper

First pepper to be measured over 1 million SHU

Used by the Indian military in “chili grenades”

Try these ghost pepper recipes:

10. Carolina Reapers

How hot are Carolina Reapers?

1.4 million to 2.2 Million SHU

Carolina Reaper facts:

Wrinkly, roundish red pepper measuring 2 to 3 inches long with a pointed tail

Created by Ed Currie of the Puckerbutt Pepper Company (yes, really)

Currently holds the world record for hottest pepper (as of October, 2021)

Can cause severe burns if eaten raw or handled with bare hands

Try these Carolina Reaper recipes:

Are you serious? Don’t try this at home!

Let us know in the comments: What’s the hottest thing you’ve ever eaten? Do you have a favorite chili that didn’t make the list? Maybe the hearty Anaheim, guindilla verde, or aji amarillo?

References

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