Friday, 3 August 2012

Infinity, world’s hottest chilli in 2011 for 2 weeks. . . .

People keep talking about stunning and scary chillies. I don’t get scared by chillies, not by the looks of them at least. Some have lovely scorpion like tails underneath or the weirdest colours, but no I am not getting scared. Second, I don’t get scared as I know what I do, as described in my postabout tasting chillies. Now I am not too fond about the superhot chillies, just for the reason that one can use so little of them. If you use little of them, you should be getting some taste, not just heat. So if they have taste, just use a little, and freeze the rest of it. Sure you can do brave stunts like Ted Barrus, or do challenges to see who the toughest is, for most of us a superhot is too hot. No doubt about it I am still a fan from Ted, the firebreathing idiot,Barrus! But I am just not one for taking a huge bite out of a superhot or let alone eat the whole darn thing. I admire people that do eat one and still are able to get some taste while stetting to flames.

Now I am not putting the superhots apart or discard them automatically, but I am looking for taste. So I got an Infinity chilli, the world record holder in 2011 for being the hottest but kept the record only for 14 day, being kicked from its thrown by Naga Viper. The Infinity was created in England by chili breeder Nick Woods of Fire Foods in Grantham UK having a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU) but was replaced by the Naga Viper pepper having 1,382,118 SHU. This chilli would be good enough for regular people to spice up a 400 Kg heavy calf, if not a bigger one. Call it silly for people that are just starting to use chillies, but I needed to taste this one. More than 500 times hotter than your regular red chilli, this is one to take extreme care with. It is only 20 times hotter than a Scott’s Bonnet or a Madame Jeanette for the real hot heads.

The taste between the seed lists is sweet a little fruity, no herb at all. Tasting a bigger part with more inner flesh tells me one thing, STOP tasting. It sure must have been a great chilli to get the record, but taste wise it doesn’t make any sense. The taste is overpowered by a million to say the least, and would be useless in any sort of food. The only thing I can think of is to use this chilli for heating up food, where there is no taste required if you don’t want to use chilli extract oil. One could use this chilli for impregnating fence posts, to keep the elephants off your plot. Maybe even it would preserve wood, for I can’t believe a bug would eat the wood tasting like pure pain. In short, I think this is an example of a bad chilli, just screaming hot not matching it with taste. Madhouse hot, if one would powder it to make a crazy chilli powder, a sniff would be enough to eat the enamel out of a pan. This is one crazy hot chilli, good for fun and nothing more.

Well maybe, just maybe, you could use 1 in a 10 Kg pot of sauce, to give it an extra kick. And a kick you will get. Going back to regular chillies again??  Naaaaaahhh

Yours sincerely,


  1. A good use for super hots is long slow cooking. I use whole habanero, cook them in a casserole or bean stew. Chilli skins are porous so with slow cooking the maximum flavour is extracted while the heat is decreased. The peppers are removed after cooking, leaving only habanero flavour and mild heat.

    1. Ah yes, I know that way from Surinam where they have the Madame Jeanette, also a fairly hot chilli. I might give it a try soon.

      Thanks you !

  2. I am NOT a chilli fan, I don't even like spicy foods, but my mother is crazy about chillies and everything hot and spicy. I told her about this variety and now she wants to grow it herself. :)

    By the way, you have a very nice blog. Keep up the good work!

    1. Thank you Anna!

      It is a nice chilli, and I got an other one promised.
      During the season the taste gets better.
      I however would suggest an other one.
      Try to get the Naga Jolokia Purple, not the Bhut.
      It is half as hot and has 10 times more taste. It is sweet has fruit tones and even some liquorice in ti.

      Cheers Bart

  3. This variety is crazy hot, and probably the hottest of all the chillies I've tried so far. I have no real use for this variety, so I won't be growing it again. Nice looking pods though.