We ate the world’s spiciest chip, cried for 45 minutes, then wrote this article about it

Once upon a time, Tabasco sauce was considered spicy and a jalapeno hit the upper threshold of heat for the American palate. But that was before 2007, when the Bhut jolokia—an Indian chili better known as the ghost pepper—became the first to top a million Scolville Heat Units (SHU), the measure of spicy pain. While your typical sweet pepper weighs in at zero on the Scolville scale, the ghost pepper’s 1 million SHUS make it 125 times hotter than your hottest jalapeno; between 200 and 400 times hotter than Tabasco sauce.
If the thought of chowing down on a pepper that spicy gives you heartburn, the Austin, Texas based tortilla chip company Paqui (rhymes with hockey) has what can only be described as a delicious form of torture in store for you. Their Carolina Reaper Madness Tortilla Chip is a savory mix of not one, but two of the world’s hottest peppers. It combines the aforementioned ghost pepper with the even hotter variety for which the chip gets its name; the Carolina Reaper. Chipotle pepper powder (which is essentially a dried and aged jalapeno pepper) is added for additional flavor. So for that very brief moment before the heat actually kicks in, your torture tortilla chip is pretty tasty. The company claims that it is the hottest tortilla chip in the world.
Read More at:
https://www.popsci.com/spiciest-chip-chili-pepper

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