Hot pepper challenge

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The hot pepper challenge (also ghost pepper challenge or chili pepper challenge) is an Internet viral video fad, consisting of a food challenge that involves filming oneself while eating and swallowing a chili pepper that is high on the Scoville scale and known for its piquant (spicy-hot) qualities, in particular the cayenne pepper, Thai pepper, habanero, ghost pepper, and the Trinidad moruga scorpion pepper; the video is then uploaded to the Internet. Hot pepper challenges have been featured on television series, including Man v. Food .

The Internet videos generally show the different stages the participant goes through. In the introduction, the challenger introduces themselves and states the proposed challenge, shows the pepper, and discusses its qualities. The challenger often takes precautionary measures like setting out a large quantity of milk to drink after consuming the pepper, which helps relieve and cope with the burning sensation in the mouth and throat. Then the pepper (or food item containing it) is eaten. After a short while, an extreme burning sensation and profuse sweating are experienced by the challenger, caused by the pepper's capsaicin and related capsaicinoids. Sometimes vomiting [1] and hallucinations (e.g., reduced vision) [2] are induced by eating the pepper.

The challenge has resulted in a small number of reported cases of problems or health scares. In one such instance, in September 2016, five 11- to 14-year-old school students from West Milton, Ohio, were hospitalized after 40 of them ate ghost peppers as part of a challenge and suffered apparently allergic reactions. [2] There is also an account of a 47-year-old California man who was sent to an emergency department after consuming a hamburger topped with ghost pepper puree in an eating contest; doctors found that he had ruptured his esophagus (Boerhaave syndrome) from excessive vomiting, and that his left lung had collapsed from the pressure of stomach fluid and food material entering his abdominal cavity through the tear in his throat. [1] [3]

Even the hottest peppers are not literally toxic in reasonable quantities; research has suggested that it would take around 3 pounds (1.36 kg) of the highest-Scoville peppers, like ghost pepper, to kill a 150-pound (68 kg) adult. [1] However, there are documented fatalities from cardiac arrest caused by the pain and panic induced by pepper spray, the main ingredient of which is oleoresin capsicum, a concentrated capsaicin wax extracted from chili peppers. Allergic reactions to the substance itself, especially asthma attacks, are more common. [4] These were also reported in the Ohio school's ghost pepper incident. [2]

See also

Related Research Articles

<span class="mw-page-title-main">Scoville scale</span> Scale for measuring spiciness of peppers

The Scoville scale is a measurement of pungency of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component.

<span class="mw-page-title-main">Capsaicin</span> Pungent chemical compound in chili peppers

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent crystalline solid.

<span class="mw-page-title-main">Chili pepper</span> Varieties of peppers belonging to several species of Capsicum genus

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.

<span class="mw-page-title-main">Hot sauce</span> Condiment made from chili peppers

Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.

<i>Capsicum annuum</i> Species of flowering plant in the nightshade family

Capsicum annuum is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It also has many varieties and common names including paprika, chili pepper, jalapeño, cayenne, bell pepper, and many more with over 200 variations within the species. It is also one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.

<span class="mw-page-title-main">Dihydrocapsaicin</span> Chemical compound

Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin, it is an irritant. It accounts for about 22% of the total capsaicinoid mixture and has the same pungency as capsaicin. Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It is soluble in dimethyl sulfoxide and 100% ethanol.

Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin it is an irritant. Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homodihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It produces "numbing burn" in the throat and is one of the most prolonged and difficult to rinse out. On the Scoville scale it has 8,600,000 SHU.

<span class="mw-page-title-main">Homocapsaicin</span> Chemical compound

Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin it is an irritant. Homocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. On the Scoville scale it has 8,600,000 SHU. Homocapsaicin isolated from chili pepper has been found in two isomeric forms, both with a carbon-carbon double bond at the 6 position on the 10-carbon acyl chain. One isomer has an additional carbon, a methyl group, at the 8 position and the other has a methyl group at the 9 position. Homocapsaicin (6-ene-8-methyl) is the more abundant isomer. Homocapsaicin with the double bond at the 7 position has never been found in nature, though its structure is widely reported on the Internet and in the scientific literature. Details of this misidentification have been published.

<span class="mw-page-title-main">Resiniferatoxin</span> Chemical compound

Resiniferatoxin (RTX) is a naturally occurring chemical found in resin spurge, a cactus-like plant commonly found in Morocco, and in Euphorbia poissonii found in northern Nigeria. It is a potent functional analog of capsaicin, the active ingredient in chili peppers.

Nonivamide, also called pelargonic acid vanillylamide or PAVA, is an organic compound and a capsaicinoid. It is an amide of pelargonic acid and vanillyl amine. It is present in chili peppers, but is commonly manufactured synthetically. It is more heat-stable than capsaicin.

<span class="mw-page-title-main">Pungency</span> Sharp smell or flavor

Pungency refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. The primary substances responsible for pungent taste are capsaicin, piperine and allyl isothiocyanate.

A chili grenade is a type of non-lethal weapon developed by Indian military scientists at the Defence Research and Development Organisation for use by the Indian Armed Forces. The weapon is similar to tear gas. In 2016, civilian variants were being used for crowd control in Jammu and Kashmir.

<span class="mw-page-title-main">Infinity chili</span> Chili pepper known for extreme heat

The Infinity Chili pepper is a chili pepper hybrid of the Capsicum chinense species created in England by chili breeder Nicholas Woods of Fire Foods, Grantham, Lincolnshire. For two weeks in February 2011, the Infinity Chili held the Guinness World Record title for the world's hottest chili with a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU). On March 1, 2011, it was displaced by the Trinidad Scorpion Butch T pepper, which registered 1,463,700 SHU.

<span class="mw-page-title-main">Carolina Reaper</span> Exceptionally hot cultivar of C. chinense pepper plant

The Carolina Reaper chili pepper is a cultivar of the Capsicum chinense plant. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. It was the hottest chili pepper in the world according to Guinness World Records from 2013 to 2023 before it was surpassed by Pepper X, which was also developed by Currie.

<span class="mw-page-title-main">Ghost pepper</span> Chili pepper cultivated in Northeast India

The ghost pepper, also known as bhüt jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.

<i>Capsicum</i> Genus of flowering plants

Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit. Bell peppers, sweet peppers and some chili peppers belong to the Capsicum annuum species, making it the most cultivated species from the genus.

<span class="mw-page-title-main">Habanero</span> Strain of chili (Capsicum)

The habanero is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.

<span class="mw-page-title-main">Hottest chili pepper</span> Informal pepper competition

Especially among growers in the US, the UK, and Australia, there has been a competition since the 1990s to grow the hottest chili pepper. Chili pepper species and cultivars registering over 1,000,000 Scoville Heat units (SHU) are called "super-hots". Past Guinness World Record holders include the ghost pepper, Infinity chili, Trinidad Moruga scorpion, Naga Viper pepper, Trinidad Scorpion Butch T, and Carolina Reaper. The current record holder, declared in 2023, is Pepper X, at more than 2.69 million SHU.

<span class="mw-page-title-main">One Chip Challenge</span> Spicy snack food challenge

The One Chip Challenge was an internet challenge in which participants had to eat one extremely spicy Paqui Carolina Reaper chip, and avoid eating or drinking anything afterwards. The challenge was initially marketed by Amplify Snack Brands before being sold to The Hershey Company. During the fall season from 2016 to 2023 the chip was sold in various packaging before being declared "sold out". The challenge was tried by celebrities and social media personalities, and garnered criticism for negative associated health effects.

The Armageddon chili pepper is the world's first F1 'Super Hot' chili pepper. It is a hybrid of C. chinense and C. frutescens. Armageddon was developed by hot pepper grower and developer, Salvatore Genvoese of the UK. It was introduced to the UK market in 2019. The pepper holds a rating of 1.3 million SHU.

References

  1. 1 2 3 Borreli, Lizete (19 October 2016). "Ghost Pepper Challenge Burns Hole in Man's Throat". Medical Daily. Newsweek Media Group . Retrieved 20 July 2018.
  2. 1 2 3 Tamplin, Harley (5 September 2016). "School kids try one of the world's hottest peppers, five end up in hospital". Metro . Retrieved 20 July 2018.
  3. ↑ Arens, Ann (2016). "Esophageal Rupture After Ghost Pepper Ingestion". The Journal of Emergency Medicine . 51 (6): e141–e143. doi:10.1016/j.jemermed.2016.05.061. PMID   27693067.
  4. ↑ Stone, Judy (16 March 2016). "Lethal In Disguise: The Health Hazards of Pepper Spray". Forbes . Retrieved 30 July 2016.
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