My smoked then dried and burr ground Ghost Peppers will clear some space in the kitchen just by opening the jar. What a chef would call a pinch added to 8 servings of chili will increase beer drinking dramatically, perspiration levels too
I had a Mexican Beertender who said nothing is too hot, I gave her a damp finger dab of my Chocolate Habanaro seasoning and she put it on the middle of her tongue and handled it like a camper. You could tell it got to her but she handled it well.
When I told her I was being nice and had given her the mild version, she smelled the Ghost Pepper version but refused to taste, saying "Nope, no ****ing way."
Her other job was at a BBQ joint (not bad stuff for IN) and I had given her boss a sample and he had already stolen my thunder. She said it tore her up.
I have thought about cooking some into a sauce but can't find any volunteers.
I wore a paint respirator in the garage to grind it. I still have 2 coffee containers full that need to be ground and there's no hurry.
