Hi again it's Jason from Fraser Valley Rose Farm and these peppers are far too hot for me to eat
these are the Armageddon peppers and I took these off of the plant in a video a couple of days ago
off of a pepper plant that i grew this season they rank at about a million three scoville a million
three hundred thousand scoville heat units are the way they measure the heat in peppers and just for
reference the peppers that you might find at your regular supermarket might range from the low 10
000 scoville up to maybe 150 000 scoville so this might be from 10 to 20 times as hot it's the kind
of thing that you'd see people doing a pepper challenge and then doing their reaction where
they cry and and and blubber and and drool after having them i'm not going to do that
for you today as fun as that might be i'm going to cut down the heat by using regular cooking oil
now more than you might have wanted to know about capsaicin it does not react
like if i rub this against my skin or even if i rub the juice against my skin i would
not feel a burn there but anytime it touches a mucous membrane my eyes my nose my mouth that's
when i'm going to have the reaction to it so that's why i'm wearing gloves today is as i
handle this i don't want to get it absorbed into my skin and then later touch my eyes
second thing you might want to know about it is that it's not water soluble so some people take a
chug of water after they have a hot pepper i think that's going to take away the burn it doesn't
having milk or something with fat in it might be a little bit better that's why this works actually
the two things that i know that can dissolve the capsaicin into it is either fat or alcohol i'm
not going to do this with a bottle of vodka so i'm going to do it with this bottle of oil so just to
make this easy i'm going to cut the top off here and i'm only going to section i'm really going to
focus on one section of the wall of this pepper that way it'll make it nice and easy and even as
i open that up i get a strong aroma like it's just a a like a burny kind of it's fruity but it's it's
you know i can feel the the the the scent of the the pepper in there and i'm just going to pour on
this is canola oil you could do any kind of a cooking oil it really does dissolve into the oil
itself and people say that you should cut out the seeds on a pepper to try to get rid of the heat i
don't think it's so much the seeds necessarily as the membrane on the inside of the pepper the white
membrane that holds the seeds as well as i'll get some close-ups here but the inside of the pepper
you'll see kind of a glossy i guess blisters on the inside of the pepper that hold a lot of that
capsaicin so what i'm going to do is i'm going to vigorously scrape down the inside of this pepper
and try to break those blisters i'm going to take my time on this here so i may cut a section of the
video as i do it but i'm going to take my time just working through to try to get some of that
those blisters on the inside of the skin of this pepper to uh to release that capsaicin into the
oil and once i've massaged it really carefully here uh i'm not going to run this under the
sink because actually the water won't dissolve the oil or won't absorb the oil however a paper towel
remember oil and water don't mix right so i'm going to take this
and i'm going to pat it dry and get the oil
to absorb into the paper towel and just move it to a fresh spot on the paper towel and do
that again just try to get that oil and try to rub away some of that inside blistery section
of the skin of the pepper and wipe down the plate anything that's touched the hot
pepper juice i'm moving it away and now i have here on the inside of this plate
i have the pepper skin but i'm not stopping right there because you know it's a million scoville
i'm going to cut it down a little further so i'm going to take another drop of oil put it on here
and i'm going to repeat the process taking this skin and rubbing the oil on the inside
of that skin and taking my time as i scrape away those blisters on the inside of the skin
to get down to the flesh of the pepper now you may ask why would you do this why wouldn't you just
buy or grow the pepper that matches your heat profile of course you can do that but you may
have a recipe that calls for something like scotch bonnet and you might want that authentic
flavor but you might not be able to handle the the heat level of it from experience you'll know that
so if you take and treat it like this first you can have that authentic scotch bonnet flavor
but you'll be cutting down on the heat you won't actually remove it entirely i know there are some
people who have a method where you again soak this in alcohol for a length of time and really have
all of that capsaicin soak into the alcohol over you know a 10 hour period or something like that
and that will get rid of you know almost all of that heat this here should really get rid of
a good portion of it might take it down from being you know again ghost pepper hot or nearly so
down to you know i guess habanero hot or something like that so i'm going to find out in just a
second here because i will after having treated it like this put this in my mouth and i promise you
that because i'm not a pepper eater not experienced that way if this had still had its
original amount of heat in it you would see me as a quivering mess after taking a bite out of this
so let's give this a taste i'm going to give myself a generous little bite here
i definitely get some heat i have the uh that fragrance that i when i
open the pepper for the first time that sort of fruity fragrance i can get that
but this is handleable this is this is actually it's taken it from a pepper
that i certainly could not handle myself uh you know that sort of ghost pepper range
or a little lower down to sort of like that habanero range where i mean it's at the limits
of what i can handle but it's still fairly good and you know i'll have another bite here
but it you know it's made it so that i can handle it so for me the uh the dilution oil has done its
job and uh if you want to uh i'm gonna say it's a win if you want to reduce the heat of your pepper
this is definitely a way to do it before i wrapped up here i just wanted to really quickly update
you on the flooding situation here in the fraser valley i've had a number of viewers reach out to
me on facebook to ask how we are we're fine i just wanted to say that right up front there have been
torrential downpours here on the west coast and it's resulted in flooding especially up in hope
but certainly all of the low areas of the lower mainland have been hit pretty hard
we happen to be kind of lucky here in so far as we've had a major flood in this area back
in 1948 and after that they erected this dike over on this side here the fraser river came up
quite high and areas that were not underwater are definitely underwater now uh this side here is the
island and we're kind of safe behind the dike now who knows what's going to happen over the
next couple of days i hear there's water in the uh in the interior areas that's still flowing down
the fraser river and we'll see if that brings the river up any further and threatens us a
little bit more but so far it doesn't look like that's going to be the case it looks like we'll
come through it just fine so i just want to thank you for your concern and put out my expression of
concern for those who have been hit harder than we have in a lot of these communities and uh
thank you so much for watching and if you have any questions please drop those down below the video