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Message: <blockquote data-quote="kormath" data-source="post: 116253" data-attributes="member: 4199">ghost peppers suck <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick Out Tongue    :p" loading="lazy" data-shortname=":p" />  i'm one of those that would rather be able to taste my food with the heat, so habenero is about as hot as i go.  However you gotta try them once right?  So be prepared <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" />  my lips turned red and were swollen for about an hour,  the burn from the ghost pepper lasted a good 30 agonizing minutes, don't drink or try and get the burn to leave by any of the housewives remedies (sugar, baking soda, etc.), it just makes it worse.Oh and wear gloves if you're preparing the pepper for cooking, nitril gloves not the cotton kitchen gloves, and don't get any of the raw juice near your face, the ghost pepper is the most commonly used pepper for the base of military grade pepper spray.And the one thing to remember, use less, the heat increases over time.  So if you make like a chili dish and use the ghost to spice it up, then put the left overs in the fridge for a quick dinner a few days later, that quick dinner will be hotter than the original meal.  This is true with all chili peppers though, they mature and increase in heat.  So if you're looking for the hottest possible heat from your pepper, use it at it's ripest state, just before it starts to turn bad.</blockquote>

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