How This Guy Made the World's Hottest Peppers | Obsessed | WIRED
PuckerButt Pepper Company founder Ed Currie is on a mission to create the world's hottest peppers. Ed is the evil genius who brought the world the Carolina Reaper, one of the hottest hot peppers in existence; but he's not stopping there.
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How This Guy Made the World's Hottest Peppers | Obsessed | WIRED
Dried Chili Peppers | Best Peppers for Cooking
I'm sharing my favorite dried peppers. These add so much great flavor to your dishes and sauces and I recommend experimenting with all these chili peppers.
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'Pepper X' Creator Ed Currie Tastes 10 Of The Hottest Peppers in the World | Epicurious
Smokin’ Ed Currie, founder and president of PuckerButt Pepper Company, visits Epicurious to taste and rank 10 of the hottest chile peppers on the planet. As the pepper breeder who created the famous Carolina Reaper and a professional hot sauce maker, Ed knows a thing or two about flavor complexity and heat. See where each of these 10 peppers rank in his expert opinion.
Director and Coordinating Producer: Tommy Werner
Director of Photography: Joel Kingsbury
Editor: Boris Khaykin
Host and Expert: Ed Currie
Director of Culinary Production: Kelly Janke
Culinary Producer: Jeannie Chen
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator + Associate Producer: Elizabeth Hymes
Camera Operator: Kyle LeClaire
AC: Tony Aviles
Audio: Rachel Suffian
Production Assistant: Alexia Hall
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Vivian Jao, Liz Tarpy
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 It’s Getting Hot In Here
0:31 Jalapeño
1:44 Orange Scorpion
3:41 Carolina Reaper
6:12 Peach Ghost
7:31 Chocolate Bhutlah
9:57 Red Scotch Bonnet (Crossed With Carolina Reaper)
12:00 Habanero
13:35 Cayenne
15:00 Fresno
16:48 Mustard Apocalypse
19:25 No Need For That, Thanks
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HOT SAUCE! 10 Month Ferment, 7pot Brainstrain Yellow and Pear chilli sauce
Making fermented hot sauce with 7Pot Brainstrain Yellow and Pears, both grown in my garden. This is the last fermentation from my 2017 season. It has been fermenting since August 2017, so 10 months!
Looking forward to doing loads more sauces at the end of the 2018 season!
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Did Chilli Crab Come From Singapore.. Or Malaysia? | On The Red Dot: Food Fight - Part 1/4
Chilli Crab is widely known to be Singapore’s national dish. In fact, some specifically call it Singaporean Chilli Crab or the king of all crab dishes.
Most popular accounts say Singapore’s Madam Cher Yam Tian created the dish in the 1950s. But every few years, the dispute over dishes gets spicy between the two neighbouring countries. In the launch of its International Gourmet Festival in 2009, Malaysia claimed that other countries have hijacked their food and that Chilli Crab is Malaysian.
So, did Singapore really take over a Malaysian dish? Host Chef Ming Tan picks through the shells to get to the meat of the matter: where is chilli crab from?
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About On The Red Dot: CNA's weekly programme documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging.
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Caribbean-Style Mango-Habanero Hot Sauce – Recipe - Chili Pepper Madness
A homemade hot sauce recipe, Caribbean style, made with mango, habanero peppers, honey, allspice and more. Homemade hot sauce! We’re going Caribbean with this recipe, bringing in flaming habanero peppers, velvety mango, vinegar, honey, allspice and more. Drizzle it over chicken, shrimp or fish. Love it. It’s a way of life.
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Caribbean-Style Mango-Habanero Hot Sauce Recipe
Ingredients
5 habanero peppers chopped
1 mango peeled and chopped
1 small white onion chopped (about 3/4 cup)
4 cloves garlic chopped
½ cup apple cider vinegar
¼ cup water
2 tablespoons honey
¼ teaspoon cumin
½ teaspoon allspice
1 teaspoon ginger powder
1 teaspoon salt
Cooking Directions
Add all ingredients to a food processor. Process until smooth.
Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.
Cool then transfer to serving bottles.
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