This particular formula was a mix of Carolina Reaper, Chocolate Blue Bonnet, and Pepper X, which is currently the hottest chile in Currie’s lineup but not available for commercial sale. I first met Currie at The 7th Annual NYC Hot Sauce Expo, and he offered me a taste of one of his famous tinctures. I can personally attest to the Carolina Reaper high. But then we got a lot of work done because we were both high as kites for about two hours.
“And that was so frickin’ hot that when we tried it, both of us were miserable. “One of the coworkers who’s with me right now, Derrick, me and him made a tincture last Thursday,” Currie says.
Together, these create a euphoric feeling that many would describe as “high.” In turn, the brain responds by releasing endorphins (the body’s natural way of relieving pain) and dopamine. The compounds in capsaicin sends a message to your brain and tricks it into thinking you’re being burned. Spiciness is a sensation rather than a flavor. Notice that there are no taste buds incidental to spice. These receptors identify the five elements of taste - salty, sour, sweet, bitter, and umami - and are responsible for making food taste either pleasant or offensive. We know that the human tongue is equipped with taste buds. They say ‘it makes my food better,’ but they’re getting high. “A lot of people in recovery do a lot of stupid hot stuff. “Addicts don’t understand that they’re doing it for the buzz,” he says. Currie fits into a third group, one that he calls the addicts. Others do it to one-up their friends, even if it makes them feel terrible afterward. Some people indulge in peppers akin to the Reaper for the thrill. Most people don’t get into super hot peppers for the health benefits. But there’s definitely enough information there to strongly suggest that spicy food, is in fact, good for you. But like many holistic remedies, the evidence behind the cancer-fighting properties of capsaicin isn’t solid enough to use it for actual medical treatment. Basically, studies show that hot peppers have the power to make cancer cells self-destruct. In very simple terms, capsaicin causes certain cancer cells to undergo apoptosis, or programmed cell death. Multiple studies have shown that capsaicin - the active compound inside chile peppers that produces a burning sensation when it comes into contact with tissue - does have anticancer properties. Originally, it was: How can I do something about cancer and heart disease? But really, it was: How could I keep on partying?” And one of the things they all had in common was capsicums at just about every meal and in their water. “One of the things they all had in common is they don’t have heart disease or cancer. “I was studying indigenous populations around the equator,” he says. The 55-year-old from West Bloomfield Township, Michigan first got into chiles when he went away to the University of Michigan for school, mostly as a way to stay healthy as raucous partying became a way of life. For comparison, a jalapeño’s range tops out at a measly 8,000 SHU, and the previous record holder - the Trinidad Scorpion Butch T - has 1.46 million SHUs at its very hottest.Ĭurrie has been into hot peppers for decades. With an average of 1,641,000 Scoville heat units (SHU), it also holds the Guinness World Record for Hottest Chili Pepper in the world. Currie - who’s rightfully earned the nickname Smokin’ Ed - is most famous for creating the Carolina Reaper, which is currently the spiciest commercially-available pepper. He runs his entire company out of a small storefront in Fort Mill, South Carolina, and sells everything from seeds to pepper mash and hot sauce to more than 95 countries around the world. “I’m going to keep on working while we talk,” says Ed Currie, the founder and brains behind PuckerButt Pepper Company.Ĭurrie is a busy man.
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