2014 Ten Deadly Peppers Hot Pepper Eating Contest

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2014 Ten Deadly Peppers Hot Pepper Eating Contest So, you think you can take the heat? Sign up for the Chili Pepper Eating Contest!!! The hotness of chilies is based on Scoville Heat Units. In 1912, Wilbur Scoville, a chemist by professions, developed a method to measure the heat leave of chili peppers. The test is named after him, known as the “Scoville Organoleptic Test.” The Substance that makes a chili so hot is called Capsaicin. Pure Capsaicin is rated somewhere between 15,000,000 – 16,000,000 Scoville heat units. To put Scoville heat units (SU) in a better prospective, a jalapeno is rated 2,500 – 8,000 SU compared to a Habanero which is rated 10,000 – 325,000 SU. Rules and Regulations Round 1: The Cherry Bomb (100 - 500 SU) Round 2: The Hungarian Wax (1,000 –15,000 SU) Round 3 The Jalapeno (2,500 – 8,000 SU) Round 4: The Serrano (5,000 – 23,000 SU) Round 5: The Cayenne (30,000 – 50,000 SU) Round 6: The Fish Pepper (5,000 – 50,000 SU) Round 7: The Chocolate Habanero (10,000 – 325,000 SU) Round 8: The Trinidad 7 Pot Yellow (500,000 - 600,000) Round 9: The Naga Jolokia (Ghost Pepper) (1,040,000 SU) *was formerly ranked as hottest pepper in the world. Round 10: The Trinidad Moruga Scorpion (ranked as high as 2,009,231 SUChili Pepper Institute has identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012. According to the New Mexico State University Chile Institute, the Trinidad Moruga Scorpion ranks as high as 2,009,231 SHU on the Scoville scale, making it the hottest chili pepper in the world to date. If there is not a winner after round 10, the Carolina Reaper will be used as the tie-breaker. Contestants are disqualified if they cannot perform the instructed actions described above or if they raise their white flag at the eating table. (Milk will be provided once a contestant surrenders.) Contestants unable to keep the chilies down will be disqualified. .

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