Not everyone is wired to handle the tear-triggering, gut-punching burn of hot chili peppers. But for the tight-knit community featured in Hulu’s Superhot: The Spicy World of Pepper People, the pain only fuels their passion for peppers and the community around them.
This 10-episode series pulls back the curtain on the fascinating world of “chili heads,” the people who push their spice tolerance to the absolute max. You won’t find any Jalapeño fans here. These folks are eating peppers so hot, that some of them freeze their toilet paper to cool down the aftermath.
Johnny Scoville, one of the participants, is a recovering addict who, in his own words, swapped one vice for another. For Scoville, heat is therapy. “I know a million chili heads that are recovering from something,” he says. The rush that comes from eating a Carolina Reaper or a 7 Pot Primo — a pepper so potent it is said to flavor seven big pots of chili — triggers a flood of endorphins. That spicy buzz is what keeps them coming back for more, despite the pain. You can follow him on his pepper-exploring adventures on his YouTube channel, Chase the Heat.
Scoville describes the brutal stages of what heat lovers endure: the mouth burn, the stomach cramps known as “Naga claw,” and burning tears because of the capsaicin lodged in nasal cavities. Forget cooling the burn mid-competition; milk or bread is strictly forbidden.
Beyond the endurance of human palate, you get a close look at the art, science, and community behind these peppers with innovative growers like Troy Primeaux, who bred the 7 Pot Primo in 2005 by crossing a Trinidad 7 Pot with a Naga Morich to create one of the hottest peppers in the world.
The show also goes behind-the-scenes into the bizarre ways extreme heat affects the body by capturing every tiny, visceral reaction. Yes, you see sweat beads forming and rolling down faces in ultra-high definition. Goosebumps pop up as the body’s fight-or-flight response kicks in, followed by dilated pupils, twitching lids, and the unmistakable “wide-eyed” look of someone riding the razor-thin line between pleasure and pain.
Why Are People So Obsessed with Super-spicy Peppers?
So why do people willingly torture themselves with the world’s hottest peppers that could send most of us running for the nearest glass of milk? For some, like Scoville, it’s about camaraderie and sobriety. For others, it’s the thrill of pushing their limits.
Eating the world’s hottest pepper like Carolina Reaper or Ghost Pepper, or even Habanero Peppers is a full-body experience because of capsaicin, the natural chemical that makes them searingly hot. Not many know that it actually evolved as a defense mechanism to stop mammals from eating plants. Ironically, humans are the only species that willingly — and often gleefully — consume it.
Capsaicin binds to the pain receptors in your mouth and throat and tricks your brain into thinking you are on fire. No actual damage is happening, of course, it’s a false alarm. Your body responds by releasing the natural painkillers and feel-good chemicals, aka endorphins and dopamine. That’s why the “hottest pepper people” can’t get enough of the burn; the rush of euphoria feels like their body’s way of rewarding them for enduring the heat. The chemical reward system at play here can be quite addictive.
The physical effects, though, do get intense. Along with the mouthburn, there is sweating, a runny nose, and in rare cases, nausea or vomiting. The infamous “Naga claw” (stomach cramps) comes from capsaicin irritating the lining of your stomach. And capsaicin doesn’t break down in your body; it passes through completely intact. So, when it exits, it is just as spicy as when it went in. If you have ever heard heat junkies mention “fire hose” and “fire lily”, this is what they meant. The burn coming back for round two.
Is Eating Peppers This Hot Safe?
The answer is yes — as long as you do it in moderation. Despite what it may look (or feel) like, capsaicin doesn’t burn off your intestines or cause any long-term harm, no matter how much you consume. That said, if you have acid reflux, ulcers, irritable bowel syndrome (IBS), or any other digestive condition it is best to steer clear of super-hot peppers. Even the Habanero spice level might be too much for you. Talk to your doctor first if you are unsure how your body might react.
If you don’t have any such health concerns, feel free to reap the scientifically proven benefits of capsaicin to your heart’s content. Studies show it might help you burn more calories by boosting your metabolism and increasing your heart rate and body temperature. This is the courtesy of a little phenomenon known as thermogenesis. Researchers worldwide are currently studying capsaicin for its ability to reduce chronic pain by desensitizing nerve endings and blocking pain signals.
Before you get carried away and start sprinkling Habanero pepper powder or Carolina Reaper hot sauce on everything, know that too much spice consumption is not pretty if taken too far. If you are not used to it, start small. Never consume hot peppers too quickly or in large quantities. Drinking water right after eating these chilies sometimes makes things worse by spreading the capsaicin around your mouth, so instead, have some cold milk or ice cream. Anything acidic will help you cool down fast: orange juice, lime juice, lemonade, tomato juice, or ketchup.
40+ Varieties of Chili Peppers Delivered Fresh from Magic Plant Farms
Thinking about experimenting with heat-loaded peppers? There is no better (or safer) way to start than with Magic Plant Farms. We offer the world’s most exciting selection of exotic, rare, and premium chilies ready to ship directly to your kitchen. Our GMP- and HACCP-certified peppers come in forms that let you control the heat: dried whole pods, flakes, powders, mashes, purees, and peppers in brine.
Make hot sauces with Carolina Reaper, meat rubs using Bhut Jolokia (Ghost Pepper), or Trinidad Moruga Scorpion flakes for sprinkling over roasted vegetables – we have got you covered.
We also offer supply plans designed for professional chefs and restaurant owners. If running out of peppers mid-recipe is your worst nightmare, let us solve that problem for good. With consistent deliveries, your pantry will always stay stocked. Order a sample today or contact us to learn more.
