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The 33 year old man had prepared the chili sauce using peppers from a family garden, and challenged his brother to see who could eat the concoction.
Before going to bed, he started to have a bad reaction to the sauce, and by morning, he was dead. Toxicology reports are being conducted to determine the exact cause of death.
The "hotness" level of food is determined by the Scoville scale which measures the amount of dilution required until the heat can no longer be detected. At 1,040,000, the Bhut Jolokia Chili is the hottest thing you can find in nature (up to 400 times hotter than your average Jalapeño pepper). When it comes to bottled products, "The Source" is without a doubt the hottest thing you can find (over 7 million Scoville units). Products like this require you to sign a waiver, and they are only used as an ingredient for large batches of food, not as a sauce for pouring on your steak.
Filed under: Food and Drink