Tiberius Mauler Chili Peppers - Taste The Rainbow... of pain
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- Опубліковано 21 жов 2024
- Episode: 755 Tiberius Mauler Pepper
Species: Capsicum chinense
Location: New York City, USA
A big thanks to matt over at www.mattspeppe... for sending these to me. If you grow plants, go to his website for seeds of all kinds of interesting peppers.
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MUSIC:
"Nonstop" By Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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SPECIAL THANKS:
Smarter Every Day, Bill T, Joseph McCorkle
Check out the time I made hotsauce with 40 different peppers! Includes a more in depth recipe on how to do it yourself too: ua-cam.com/video/dLMgIz3Ec58/v-deo.html
Note about the heat: Water does nothing ever. Something with a fat or oil in its nature does help a little. Alcohol makes it worse. The chemical dissolves in fats. That is how it gets into your nerves to effectively. You are vegan so I would suggest a bit of avocado. Those of us not opposed to dairy use whole milk. This will take a 9.0 level of heat all the way down to a 8.9
I thought this was a warhammer 40k video.
What cuts the capsaicin burn? fastest milk fat? lemon citrus or a vinegar type because I heard all of those things in cooking with peppers in cultures are used when including hot peppers from Indian, Thai to Cent/ S. American like suck on lemon slice &/or radishes help cut jalapeno eta - Wiki capacin [When capsaicin is ingested, cold milk may be an effective way to relieve the burning sensation due to caseins in milk, and the water of milk acts as a surfactant, allowing the capsaicin to form an emulsion with it]
Just watched this video with Michael, again. Shows that you must have done something right when you made the sauces as it wasn't the fire bees level of pain. A side note, sugar will tone down and counteract the capsaicin and cause peppers that are too spicy to be more tolerable.
Should have done an unripe green one.
Taste the Rainbow of Pain would be a good metal album.
🎸
Taste the Painbow 🤘
Red hot chilli pepper - -The Zephyr- Taste the Rainbow of Pain
Thank you for not doing the typical eat the whole pepper nonsense. I appreciate the actual taste test and honest review.
You can taste test eating the whole pepper as well??
@@KapanKainot so much since all you taste is deathly heat, can't breath, and are urging and vomiting... I made the mistake of eating a whole jalapeño once...I got hiccups and couldn't focus unless I had cream cheese coating my mouth. I can't imagine how bad it would be if it was one of these extremely hot ones!
The way your voice changed when you start eating them, says it all 😂. Thank you for letting us know what's coming 🤣
Capsaicin is a vasodilator. The blood vessels were relaxing thier muscles causind increased blood flow, and thus swelling and a drop in blood pressure.
6:35 is where it's major
God bless you, man.
I am sure that your sinuses will be clear for the next decade.
Eating something called the "Tiberius Mauler" doesnt sound like it would taste like a bell pepper, so thats fair 😂
It's been bred to destroy. Consume at your own risk hahaha
It sounds like it would maul you.
A huge difference in Bell Pepper's, and Chillies - peppers , not only n flavour and size , also in heat
Tiberius Mauler sounds like the name of either a Minotaur, or a character from _Warhammer 40k._
sounds like a phaser and a lightsaber in your mouth at the same time
Dude. I appreciate the suffering you go through for our benefit. Some fruits fight back.
It's funny how chilli peppers look more evil the hotter they are.
Don't think I've ever thanked you for the impact your videos had in my life on the most subtle yet important way, yes... by making videos about fruit
A buddy of mine took reaper peppers and made a spicy grape jam with it.
The grapey flavor of the peppers went really well with it.
I think that's the best way to use the hottest peppers, something simple where they don't get watered down too much and the other flavors get to stand out too!
@@Greippi10absolutely! There's a gas station out in the boonies near me and they sell a homemade chocolate&habanero ice cream, words can't describe how incredible it is 😅
I ordered Tiberius Mauler Caramel seeds from Matt's Peppers. I planted some today!
My trek through your library continues. What a ride lol
Man, I'm from México and we've got a huge variety of chilis that go from mild to extremely hot, few can eat the extremely hot ones, that's why we use them just to season dishes and sauces, but you have to use them correctly and in the right amount or else you ruin the dish.
Based on appearance, those are definitely a variety of scorpion pepper. Hence the scorpion tail, as you noted @1:22!
You can take the heat out of any pepper and just get the flavor. It's a multi-step process but worth it. All you need to do is first take out the seeds. Then cut them open so that they lay flat. On the inside you will see tiny little bubbles. Take a spoon and rub it against the inside until those are "popped" and make sure to wash them off. Lastly, soak them in some tequila for a short time. that will dissolve any left over oil that would add to the heat. After this they should be good to eat without the heat.
Ed Currie says you need to use citric acid like lemonade orange juice or a tomato based drink. The capsaicin is a alkaline.
@@Hamingja6266 Citric acid has a pH level of between 3-6, tequila pH varied from 3.5 to 4.9. Also, Capsaicin is soluble in alcohol, which can be used to clean contaminated items. Having tested this method of removing heat from peppers, I can say that it works.
This is interesting. I'll definitely try it. Is tequila mandatory or can I get away with a vodka too? Will the heat infuse in the alcohol, because I have a thing or two planned with spicy alcohol😅
Personally I would never ruin a pepper by removing its heat.
@TheMcspreader Probably because a bell pepper does not taste like one of these superhots. I get that you're a "chili bro" tough guy, but the guy making the videois not a chilihead and doesn't claim to be... he's just trying to get the taste without the heat, which is fine. Everyone is different. You don't need to feel threatened or feel the need to "dominate" him with how much of a badass you are... he's just trying to taste the pepper. He's not competing with you. 👍
From an old chilehead...steamed white rice is what you want to reduce the heat. I've tried all the remedies, and rice works better than anything else. It also helps reduce the impact of the pepper on your stomach, I believe.
Bananas, yogurt and peanut butter!
Thank you for taking one- rather 3 for the team!
Dude! Y'all really need to check out Matt's Peppers!!
The stuff he grows and sells seed for over there is wild, man. Beautiful botany with some cool trippy art
I used to grow super hots and suffer thru eating them. It was less than enjoyable. Now i grow peppers that taste good and don't make your mouth fall off. The pain you endure is admirable.
Even if I end up growing more high heat peppers than I can eat, they can make some potent mammal pest repellent. Chew up my garden at your own risk ya darned cute squirrels!
Got to the 2:30 mark and was screaming internally about you not wearing gloves. I'm so glad you corrected that quickly. I grew my own scorpion peppers and handling them without gloves was a painful lesson I relearned many times that next week
Have you ever done such videos on mint kinds or similarly cold tasting plants?
i'm glad you are ok, i can't even take jalapinos. great video, as always. happy new year!
Super hot peppers are really good when pickled. It tames them down enough that you can enjoy the flavor but they stay nice and spicy.
Super hot peppers are usually quite expensive though so it's not the best use of them to "waste" their heat. You could just get less hot peppers for less money.
@@dfpguitar I grow them to see what I can make with them. This year it was jelly and pickled.
I like pepper jelly@@jamesrozell6467
when you grow them yourself the usual problem is that you have too much and need to find ways to eat them without being overwhelmed, so the opposite of "waste" @@jamesrozell6467
Those look intense. Good on you not throwing them back up!
Beautiful peppers. Cute little devils.
Those are some intimidating looking peppers
i make spirit out of very hot pepper
the capsaicin does not go over in the destillate
so you only get the raw flavor without the heat
I used to grow super hot peppers. I can almost smell them through the screen. They are really flavorful, but I can’t really handle the spice anymore.
So you did not get used to the spicyness?
@@PyroXVuurwerk I don't think you can really get used to those superhot varieties without ruining your sense. Maybe something milder and more suited to everyday cooking like thai birdeyes and habaneros but definitely not some abominations like carolina reapers and pepper x.
4:00 the veins coming out of your head XD
Oh, man - I have only seen these, and not yet in person, but I'm a spice fiend and this just makes me want to get 'em.
Omg the BEST!!!!! I absolutely love, love, LOVE incredibly hot peppers 🌶 I love the Carolina Reaper, the scorpion pepper, the ghost peppers, the classic cayenne of course 🌶 YUMMY 😋 😍 ❤ Those babies are BEAUTIFUL 😍
Haven’t seen ur videos pop up in my recommended inna while
Those peppers look gnarly. I said to myself before i watched the video.
Thanks for the video, Jared. Just remember, it's for science
Manifesting this channel moving towards tasting many more kinds of hot peppers
and culminating with a Chili Klaus crossover :P
Wow, there are some REALLY cool weird seeds on this shop. The variegated ones are amazing.
Here's a nice recipe I made up decades ago for a spicy dill pasta sauce:
You'll need:
2 dozen Roma Tomatoes (either fresh & ripe, or canned; if canned, an industrial-sized, Smart & Final can should do)
1 cup Hot chili oil (the base oil must have a neutral flavor, like olive or vegetable; DO NOT get sesame-based!)
2 cups Dried dill weed (the base ration of dill:hot chili oil should always be 2:1)
Tomato paste
Squish the tomatoes in a large pot; I'd recommend using your hands. Cook on high medium heat until soupy, about 30 minutes. Add in the cup of hot chili oil, stirring the whole time, so that the oil stays incorporated into the sauce. If you can see the oil separate out on the side of the pot, you need to stir it more. Cook for another 10-15 minutes or so, constantly stirring. After that, start adding the dill in a gentle dusting, like it's finest snow powder in a winter idyll, while still stirring. You'll be constantly stirring pretty much from here on out. Once both cups of dill have been incorporated, cook for another 10-15 minutes, then taste, and check for consistency--you're looking for a taste that starts almost too spicy to handle (depending on the Scoville of the oil used, and your tolerance for it), then quickly becoming mitigated by the cooling of the dill; and a viscosity of almost sticky clumps on the stirrer, closer to paste than soup. If the consistency isn't there yet, add a little bit of tomato paste to thicken, and if the flavor isn't there yet, add more oil &/or dill to adjust, cooking for an additional 10-15 minutes after each new addition. You can either add pasta immediately, or let the sauce sit in the fridge overnight to allow the flavors to incorporate further.
I would have assumed chilli oil would be pressed from the corresponding fruit seeds.
@@jannikheidemann3805: Yeah, but no. The vast majority of chili oils are oils that are flavored with chilis.
That intro makes me feel like im about to end up in a pepper love triangle
That sauce looks really nice.
I love these
nice fruity flavor!
I noticed the corner of your mouth where you bit off the bit of chilli went all pink when you ate it… you crazy man!
I found a Canadian source for these seeds (red), and look forward to growing them this summer. My son is a real super-hot chili lover, but I like a little heat in recipes! Thanks for suffering for us, Jared.
When you were about to take a shot I was mentally screaming NOO
I appreciate you
The heat in superhots is actually located on all inner surfaces, not just the placenta. When you look closely, you can see the oleoresin oil in thin blisters above the opaque whitish inner surface covering - as opposed to the red transparent watery appearance in bell peppers or non-superhots. 🙂 Also, *anything* that is cold helps against the burn, it doesn't have to be milk.
But ice cream is best. Milk’s fat content helps dissolve and wash away the capsaicin better than fat-free beverages!
@@sandrastreifel6452 That's what everybody says, but I have actually tested it and I didn't notice any difference (as long as the temperature is identical). Also, from a chemical perspective it doesn't really make sense. Milk is not a detergent, otherwise you could use milk for dishwashing... And if so, detergent solution or oil would be even superior for stopping the burn. Haven't tested these, but I think that's unlikely... 🙂
For what it's worth, what you are describing in your stomach, sometimes that's called capsaicin cramps, or cap-cramps. They are heavily mitigated if there's food in your stomach prior to eating something very hot. As for a drink... capsaicin works by making your heat receptors extra sensitive. Mint works by causing your cold receptors to be extra sensitive. Since they are different sensors, they don't really do much to cancel each other.
There are some things that help on a chemical level, but on a physical level, if you have a cold drink, that can also help quite a bit. The danger there is there's often an impulse to drink quickly to mitigate the burn, and you can end up overfilling your stomach. Sipping small amounts at a time and letting those sips do what they can is best.
I respect your commitment to the art. I'm glad you don't cave to the peer-pressure of "pepper UA-camrs" - I'm from Texas. I now grow various chilis in Japan as a hobby. The hottest chili i ever ate raw (and whole) was a habanero, because a friend put a stack of them in the center of a table, everyone devolved into different conversations (all of which bored me), so I snapped one off when no one was looking, in order to see what the hubbub was about, and temporarily satisfy my [as of then, undiagnosed] ADHD.
About 3 minutes later, despite my attempts at pretending nothing was happening (so as not to be a nuisance); eventually someone pointed out the tears streaming uncontrollably from my eyes, nose, and eventually pores on my forehead. Guess I won the lottery, and got a particularly hot one? Or maybe it was mild for a habanero...? The only other hot chilis I'd eaten before in Texas were jalapeños, which also vary, but never get *that* hot, and the ancho that makes up the pepper component of most chili powders.
Anyway, the heat really does wreck one's sense of taste, so I'm glad you approached it with some humility by at least trying one on a separate day. I think you'd have deserved a pass by doing each on a different day, but all is done.
All in all, thank you for giving a more "humble, modern human's" view on these three peppers. Makes me feel less guilty about giving out the peppers I've grown, despite not having tested the fruit of each super-hot by eating one whole raw pepper each, like some maniac, or pepper geek...
But the reason I came here... you don't need "pickling salt" to pickle things. Just salt. Unless you're dry-curing meat over a long time (short-term, bacon - long-term, capicola or salami, etc.), and need Prague powder (pink curing salt); regular salt works for whatever (table salt, kosher salt, Himalayan salt, "organic sea salt"), so long as it's able to dissolve into solution with the water at between 3-5 percent by mass (roughly, but min 3% is a good start, but higher than 5 or 6 might inhibit your lactobacilli helpers).
The peppers are cool and all...but that haircut is lit🔥🔥🔥💯
I’ll have to try some of these at some point. Need to get my heat tolerance back up. Keep up the good work! Always love seeing all the fun fruits you eat.
I find that adding carrots and/or raisins to the ferment helps mellow the super-hots, so you don't end up with just spicy vinegar. And, yeah-I hear you on not killing yourself eatin the whole darn thing. My big mouth can usually handle the pain. It's 6 hours later, within the deep tunnels and the back door where regret REALLY STRONGLY HORRIBLY kicks in!
I like hot sauces and chili peppers, I watch a few people on UA-cam in the "chili community"... I can eat a few habaneros in a row, it's painful but survivable. I ate a whole ghost pepper a few months ago. Mouth pain was substantial, but the problem came when it hit my gut. The next 12 hours I had horrible pancreatitis-level cramps. It was coming out of both ends, I was in misery. Pride, and knowing they probably couldn't do much to help me, is the only thing that kept me from going to the ER. Never again. I can take the heat in in the mouth, but my gut can't take the pain.
My slogan at adventurous eating occasions is, "I'll eat almost anything, but I need to be prepared to deal with consequences." sometimes followed by, "and consequences bedamned!" if something has onions or heat but is really tasty. Then I'm ready for gas and or urgency in the next 8 to 12 hours 🤣!
But I'm sure a superhot would have me parked on the toilet for hours and crampy. Thankfully not much makes me puke unless I let it.
@@DeRien8 I hear ya, but... I'm not sure you understand the severity of the pain involved. I have a pretty iron stomach myself, but the pepper was causing pains that were similar to pancreatitis, which I've also had before and is known as one of the most severe abdominal pains one can have (I've heard women say it's worse than giving birth.) I wasn't puking/having diarrhea because I felt "sick"... I was in so much pain it was just a natural reflex for my body to try to "get the poison out." I've had horrible cramps from hot stuff before, but the ghost pepper was something different. It was out of this world, mind-erasing pain for hours on end. Your body WILL begin to retch, it's just a reaction to the extreme pain.
I always think these peppers can’t be thaaaaaat bad, but I just spent an hour processing jalapeños for storage and I accidentally scratched my eye. Currently watching through teary eyes while being grateful I wasn’t processing these!
Well done!
I'm kinda craving it now, would defiantly try it
Defiant is a good word for the mindset that you might need to eat one of these.
@@meisteremm lol I regularly use not less than 4 Scotch bonnets in my cooking and got myself a hot sauce made from carolina reapers and use it on a daily basis too. At this point I don't like food unless it's spicy 🤣
That membrane to which the seeds are attached is the PLACENTA.
I couldn't bear to see you suffering like that, I'm so sorry and worried about you.
I feel for you on this one impressive for sure
The names they are giving peppers nowadays.
Im quite happy with the heat in jalapeños or cayenne pepper.
you gotta make an amazing sauce out of all those pepper-ronis.
I Finally found Nadapeno, Habanada, and Sweet Bonnet seeds. (Edit: Ebay has them right now)
This growing season's gonna be 9+ different Pepper varieties... I already have 4 overwintering and trying to flower, 5 new seeds... and old seeds from last year... but only 2 are varieties I didn't overwinter.
2024: Year of the Piperaceae
The problem with sampling several super hot peppers to compare them is that after the first nibble, your taste buds are howling, so you can’t taste much of anything for a while after that. So I guess you need to try just one per day, or one per week, or whatever it takes.
Wauw, what an interesting spread of peppers @ 00:42. I would recommend using mostly carrots and maybe onions (instead of fruits) to reduce the heat of a hot sauce. (With at least 50% carrots and (caramelized) onions, up to 90% carrots and onion.) It adds to the taste and makes them more "louisiana style" instead of fruity, because in my opinion fruity hot sauces don't go well with everything and "louisiana style" basically goes with as good as everything. Also i would recommend a lhassi to drink with it to counteract the heat.
I really appreciate the informative content, but I do regret the pain you go through.
9:40 or maybe you've already built a tolerance!
I only use Himalayan pink salt in my pepper fermentations, it’s good to go 👍🏻
I love the flavor of super-hot peppers (like Reapers) but yeah, PAIN. I've never made hot sauce that way before (I usually cook mine), but now I'm curious to try it.
As in James Tiberius Kirk? The Gorn gave him a good mauling, as I recall.
minty things can actually make the heat from peppers worse; the best thing to put out the heat would be milk, but I'm guessing almond milk or coconut milk can be an alternative too!
You should try Sarsaparilla berries!😁
Sounds tasty
You should clip your tonnals more often 😊
Protip: With peppers what you want to do is drink something citrusy or slightly acidic. Seems counter intuitive yes? But what the acidity does is break up the capiscium bindings whereas water spreads it and milk is a temporary reprieve.
A guy who works with superhots for a living actually told me this.
Also peppers are classified as a fruit. My current favorite pepper is a two way tie between two superhots, the Ghost and the Peach Banderan they kick you in the teeth yea but the flavor is just awesome.
The reason the heat is more centered in the top is because the capcacin is located in the white flesh. Cutting that out will leave the fruit flesh to shine while keeping some of the heat.
It also techincally doesnt kill your tastebud - the adrenalin just sends your body into overdrive, and makes silly things such as flavour unneccary to survival.
I have no desire to try anything this hot. Raw jalapenos and their seeds are too hot for me. You are a braver soul than me, hats off.
Hot sauces that are more palatable than the raw peppers though are fine, as long as the hot stuff is properly diluted. i'm just not putting a whole carolina reaper in my mouth
Honey or maple syrup. Best antidote to this sort of thing you can find. Try it next time. 100 times better than water, ten times better than milk and twice as good as ice cream.
Jared… you can never use that chopping board again now! 😂🥵🥵🥵
I really thought you were going to drink the sauce like a shot lmao
My first thought when you said you made a hot sauce from it was "Will it ketchup?"
Also, for a vegan such as yourself, I advise a fattier milk-alternative like oat milk or to just use lemon juice to kill off the spice; I'm not certain the latter will work as I'm a pepper junkie and don't try to suppress the burn myself, but it works to neutralize the capsaicin when you're suffering from pepper hands, so I see no reason why it shouldn't work on your mouth and throat as well.
I eat some spicy jerky at work. Other jerkies, I eat the whole bag in a sitting. This stuff? I have to eat it slowly, otherwise I'm going to have stabbing pains in my gut from the spice. Carolina reaper is the pepper of choice on it, btw. Tastes great, but definitely punches your digestive system.
Darth Maul? 😂
I really need to move somewhere warmer where I can grow chilis...
whenever you next need to deal with heat try peanut butter or citrus juice
That dude from spinal tap eats chilies on the scale of eleven. :P
"Similar flavour though" 😆😆😆😆😆😆
Your reaction to this is the same as my reaction to a jalapeno. The fact you act so normal after having something this insanely hot is astounding.
🔥 🐝 no thank-you peppers. also idk anything about sound but the sound in this video seemed very nice so if you've changed anything i think it's good 👍🏻
Yiu need to review Mexican Jumping Beans.
I grew Reapers a few years ago and even the bottom half was hot. I cut up the bottom half of one and put it into a big pot of soup. I had been building up my tolerance for a few months and I still wasn’t able to finish the soup. It was just too hot 😬.
You could filter then vacuum filter that, then put it in a spray bottle and you'd have some nice OC spray
Amen... the pain is real. Mint tea or anything watery does not help, this just distributes the casacine over the mouth, you need to use milk or yoghurt or anything else which has tons of fat in it, to fight the pain! Also if you eat a really hot pepper you have to chew it for a long time, to avoid stomach irritation!
Bread and butter helps, too, to reduce the mouth fire.
if it's hot enough (relative to your tolerance) it'll get you in the stomach regardless.
the truth is nothing really works, you have to give in to it. buy the ticket, take the ride.
My mouth already waters just by watching ☠
I am someone on a quest to find a really hot and spicy pepper that knocks me on the ground but on the same time has such a flavor that cancels out the pain. Based upon research and the peppers I've had (and peppers I know I won't have), I'm convinced my holy grail pepper doesn't exist. I can handle extremely spicy peppers, but I don't enjoy it. For me, its flavor that comes 1st. If spicy is a flavor note, then I'm OK with it. But, if I instantly barfed because the pepper is that spicy and my face turned red and I instantly lost 10lbs to sweat, then I know the pepper is not for me no matter if I want to try it again or not.
Mint tea with milk sounds weird but might help. Capsaicin is hydrophobic. You need fat (ergo dairy) or ethanol to get it away. Flavored water (tisane/tea itself) does nothing. You should know that?
It seems that you chew, but did you properly chew? When chunks go down its worse I like to chew and chew as much as I can and of course with something on my stomach I barely ever feel nauseous
Its only the flesh that's hot. Rinse the seeds well and you'll find they have no heat. The pith is more problematic since its so porous, but a good rinse and soak might remove the heat from that too. It won't do that w the flesh .
Capsaicin is lipophilic, i.e. doesn't dissolve in things like water. Swooshing around oil in your mouth and spitting it out should help. You might need something that is soluble in both water and fat. I know you don't drink, but a vodka mouthwash is probably the safest choice for rinsing out the spicyness.
//chemistry BcS
Jared got possessed by Steve-o in 6:33
Mint makes the heat worse which is why I assume brushing your teeth to get rid of it never works.