Use of chillies has exploded in countries like Australia in recent times, due to the culinary influence of the Asian diaspora.
— Australian Geographic

The Scoville scale is the scale chilli's spiciness is measured against. Lets put this into perspective, Sriracha© comes in at 1,000-2,500 SHU. Tabasco© sauce is 2,500-5,000 SHU, while our own chilli sambal would be rated a bit more than Tabasco© sauce. This particular type of chilli is rated at 1.4 Million! Guinness Book of World Records confirmed this. After posting this I'm going to search the interwebs for people who have attempted to consume this little devil. This was a nice Christmas gift from my cousin, I am in the world of food and chillies so this is a very fitting and thoughtful gift. This is my first time growing or planting anything so this blog series might end next week fingers crossed it doesn't. The ferocious Trinidad Scorpion registers 1,463,700 Scoville heat units, placing it ahead of the previous world record holder recognised by Guinness World Records, the Naga Viper, which comes in at 1,382,118. Green Jalapenos measure about 2500-5000 Scoville units.

Nice and simple instructions. 

Nice and simple instructions. 

This is the bottom of it.

This is the bottom of it.

The top.

The top.

I followed the instructions, popped both ends and this is what it looked like. I then shoved the whole can in a pot with some soil and watered it. Its filled with a pebble mixture, probably to facilitate growth and keep it dry during transit. The packaging is quite clever and very eco friendly.

Left indoors and next to the window, to catch the sun.

Left indoors and next to the window, to catch the sun.

Human experiments suggests that the pain of spicy foods is part of their pleasure. In the human brain, the sensations of pleasure and pain both activate dopamine neurons and areas responsible for perception and consciousness. This unique to us humans, where as other animals that have been tested never like spicy foods or even grow to like it. Poor chillies, they develop this painful deterrent through eons of evolution, and here we are jarring it up and putting it on everything we eat to achieve our own culinary nirvana. If got any questions leave them below i will do my best to answer them,  in the meantime I will keep you updated!

Traditional sambal from NL House ready to go.

Traditional sambal from NL House ready to go.

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