Comments on: How Hot is Hot? A Burning Question About a Hot Condiment http://www.samuelfurse.com/2012/01/how-hot-is-hot-a-burning-question-about-a-hot-condiment/?utm_source=rss&utm_medium=rss&utm_campaign=how-hot-is-hot-a-burning-question-about-a-hot-condiment Scientist and microblogger Sat, 15 Dec 2012 13:32:20 +0000 hourly 1 https://wordpress.org/?v=5.9.13 By: Paul Scovillophile http://www.samuelfurse.com/2012/01/how-hot-is-hot-a-burning-question-about-a-hot-condiment/#comment-1286 Wed, 01 Feb 2012 15:22:40 +0000 http://www.samuelfurse.com/?p=978#comment-1286 Being an ardent fan of all things capsacin, I grow Bhut Jolokia (ghost) peppers in my garden to use in cooking. I have noticed that these fruits, either fresh, cooked or pickled are not only extremely ‘hot’ to the mouth and stomach, but also cause explosive and watery motions. I’ve eaten many a Scotch bonnet and had equal levels of mouth/stomach burn, but never this level of gastrointestinal disquiet. Is there another compound in these ghosts that might prove useful as a purgative? I’ve had ghosts from three different seed sources and will continue to grow from seed this year. I will also continue in my Scoville related sauce endevours and post up any findings. Keep up the good work with this interesting ‘column’.

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