Cocktail Recipes, Spirits, and Local Bars

NPR Reporter Tries World's Hottest Pepper

NPR Reporter Tries World's Hottest Pepper


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The results are not pretty

Daytime banker Ed Currie from South Carolina may have grown the world's hottest pepper (he's sent it to Guinness), and NPR-affiliate reporter Marshall Terry decided to give it a try.

A pepper's heat is measured on the Scoville scale, and while an average jalapeño pepper measures about 2,500 to 5,000 Scoville units, Currie's peppers measure 1.5 million Scoville units on average.

Terry's pepper-eating antics were caught on tape, and it's painful to watch. At least there are cute puppies.

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


The Epicurious Blog


NPR the other morning had a good story on Syrian food, and I have to admit they had me at Aleppo. I&aposve been hooked on pepper from there ever since discovering it at the wondrous World Spice Merchants shop near the Pike Place Market in Seattle some years ago. Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky. It&aposs chunkier than paprika, so the flavor pops more. I use it at least three or four times a week: in the breading for turkey schnitzel, in the oil for roasted potatoes, on baked winter squash, in the batter for corn bread or dough for cheese wafers, in the dry rub for cured duck legs really, just about anywhere you would throw in everyday cayenne or hot red pepper flakes. It&aposs also a deal: I bought a 4-ounce bag last week at Kalustyan&aposs for $4.99 ($6.99 online). I&aposm a junkie, so that should give me enough heat for the winter. If you want less just to try, World Merchants sells it by the ounce, like the drug it is.

This is hands down my favorite pepper to use. I use it in place of cayenne in my chili, and wherever else I feel needs an extra boost of spice.

Just amde Dal with this pepper. I am hooked!!

OK. I read this article and being from Mediterainan decent I had to try this pepper. So I ordered from the World Spice Company and I am very surprised at the peppers heat. And it&aposs flavor is addicting to say the least! I mixed it with a good olive oil, dash of sea salt and some paprika to make a dipping oil. I can not stop eating this with fresh tomatoes and bread. The spice company was fast and easy to use.

Thank you for your article. You have shown me a new flavor to expand my palate!

I discovered this stuff when I started learning about Armenian cooking. I love putting aleppo pepper and fresh chopped parsley into a pot of bulgur cooked in chicken broth. It&aposs delicious and colorful!

Thanks for the reminder - it&aposs on my shelf. Will be great with chickpeas.

Yum. And wasn&apost that a great piece on NPR? I was just seething with envy over the reporter who was able to travel there to taste it all firsthand..


Watch the video: Chilli Eating Contest - Dutch ChiliFest Eindhoven, Netherlands 2019 (July 2022).


Comments:

  1. Murthuile

    the funny state of affairs

  2. Zulkinos

    Easier on turns!

  3. Imanol

    Poor consolation!

  4. Taujind

    I think this is a wonderful sentence

  5. Ioakim

    You are wrong. Let us try to discuss this.

  6. Malakora

    I think you are wrong. Let's discuss this.

  7. Damian

    I recommend to you to visit a site on which there are many articles on this question.

  8. Arwin

    I'm sorry, this is not exactly what I need. There are other options?



Write a message