Super interesting that he had a physical reaction without the heat. Wonder if that can be categorized as placebo, some sort of biological memory, or there's a chemical beyond capsaicin in super...
Super interesting that he had a physical reaction without the heat. Wonder if that can be categorized as placebo, some sort of biological memory, or there's a chemical beyond capsaicin in super hots that causes it
I mean, there are definitely other flavors and compounds in a pepper than just capsaicin. Otherwise you wouldn't get differences between different types of peppers like what he describes. I'm...
I mean, there are definitely other flavors and compounds in a pepper than just capsaicin. Otherwise you wouldn't get differences between different types of peppers like what he describes. I'm overall very curious about the non-capsaicin components of super hots, particularly the one flsvor commonality he observes. I kinda wanna try one of these heatless versions for the flavor, as I'm likely never going to be enough of a spice fiend to try super hots, much less appreciate their flavor.
I have the same issue, very curious to try these but live in Europe. I've found one online seller of Habanada that's based in the Netherlands but currently out of stock, and also not a super hot....
I have the same issue, very curious to try these but live in Europe. I've found one online seller of Habanada that's based in the Netherlands but currently out of stock, and also not a super hot. It seems Matt's Peppers ship internationally, though not sure how much of a hassle that is.
Yeah I'd worry I'd get in trouble importing foreign produce into Europe! Maybe I'll order some to my parent's place next time I'm in the US to visit them, we can try it together.
Yeah I'd worry I'd get in trouble importing foreign produce into Europe! Maybe I'll order some to my parent's place next time I'm in the US to visit them, we can try it together.
Yea, I tend to agree with you, but I didn't want to discount the effect entirely. Didn't he use the language "selected for" in the video? Not really answering your question but to me that implies...
Yea, I tend to agree with you, but I didn't want to discount the effect entirely.
I wonder how long it took and what the process...
Didn't he use the language "selected for" in the video? Not really answering your question but to me that implies it done the old fashion way using Mendelian inheritance as opposed to genetic modification. Id also be interested in learning more about the specifics
Super interesting that he had a physical reaction without the heat. Wonder if that can be categorized as placebo, some sort of biological memory, or there's a chemical beyond capsaicin in super hots that causes it
I mean, there are definitely other flavors and compounds in a pepper than just capsaicin. Otherwise you wouldn't get differences between different types of peppers like what he describes. I'm overall very curious about the non-capsaicin components of super hots, particularly the one flsvor commonality he observes. I kinda wanna try one of these heatless versions for the flavor, as I'm likely never going to be enough of a spice fiend to try super hots, much less appreciate their flavor.
There was a sponsor for that video. You could always visit their website and check out their selection ¯\_(ツ)_/¯ ?
I live outside the US so I just kinda assumed ordering them there would be too difficult for me lol 😅
I have the same issue, very curious to try these but live in Europe. I've found one online seller of Habanada that's based in the Netherlands but currently out of stock, and also not a super hot. It seems Matt's Peppers ship internationally, though not sure how much of a hassle that is.
Yeah I'd worry I'd get in trouble importing foreign produce into Europe! Maybe I'll order some to my parent's place next time I'm in the US to visit them, we can try it together.
If you do try some, come back and tell the rest of us unfortunate souls what you think!
Yea, I tend to agree with you, but I didn't want to discount the effect entirely.
Didn't he use the language "selected for" in the video? Not really answering your question but to me that implies it done the old fashion way using Mendelian inheritance as opposed to genetic modification. Id also be interested in learning more about the specifics
Looks interesting. I've found Habaneros more delicious than regular bell peppers so this is neat.
I'm also wondering why he isn't using gloves.