Are you a chili head?? Wanna build your tolerance to CAPSAICIN?! This video will help! YOU GOT THIS!

[@tjzambonischwartz]

Every chilihead goes through panic mode once. It happened to me when I was a kid and it taught me humility when approaching spice, and taught me that the heat won't kill me. It was a bad experience that paved the way for very good experiences.

[@brandonhoffman4712]

For me panic mode was Dave's insanity sauce when i was 15. I never knew chilies could get that hot. Looked it up recently, its hotter than the bomb beyond insanity sauce. Which is the hottest thing in my fridge. Guess i still havent surpassed my own stupidity 😂. Though im turning up the heat recently. I fell in love with yellowbird serano for my verde tacos, then the habanero became my favorite. Now im layering in habanero powder with my dry rub. Next step chocolate habaneros! Then im considering my options, thinking 7pot or ghost pepper.

[@RamenNoodlePackets]

Yeah that's pretty much it, you need to embrace the pain and understand it's not going to kill you if that's your motives. I've maxed out at ghost pepper range and my favorites are in the habanero scale and a bit below, I'm okay with that. I don't need to be setting records. It's about endorphins and culinary flavors for me.

[@BrianLovesBeans]

1:59 love this energy; I just gnaw down on whole sweet bells almost daily. Banana & pepperocinis are culinary staples in my kitchen. I love cooking with dried chilis, NM varieties, cascabel, arbol, chipotle, Pequin, etc & hatch and poblano are burrito essentials. Recently it occurred to me…I guess I really like peppers-I’m excited to dip my toes into the spicier things to see what else is out there. More than anything I want to increase tolerance so I can discover the depth of flavors within peppers that currently just burn me, starting at jalepeno!

[@papa2air]

I am not much of a chili head but I started watching you because my son went through a phase where he wanted to be one. But I continue to watch you because you are such a positive dude. Thank you for being such an enjoyable/kind dude in such a cynical world.

[@wakeupensmeldacoffee3931]

Thank you so much for this video. I tried this with my home-grown scotch bonnets (hot for me), which I never would have eaten on their own before; I would always cut up one and put them it a meal. After a week I've been able to eat them straight off the tree and now I can not only handle the heat but taste them. Johnny, your advice is gold!

[@mattmccue4690]

This is one of the most important videos you have ever done. It’s not just your knowledge of heat and peppers but it’s how humble and genuine you continue to be. That is so rare these days. From someone who loves all things hot sauce and peppers, keep being you and doing what you do.

[@nicholasjustus1464]

I'm growing my first peppers this year. I've been searching for a video containing this information for weeks. Love it - thank you!

[@Lee0568]

I went back to watch some of your older videos Johnny,and what I've noticed,your manners,politeness and courtesy has not changed,you have more tattoos,your production has got a hell of a lot better,and your later videos are MORE FUN TONWATCH,thank you for encouraging me to eat not only more peppers but also to try hotter peppers. Thanks and love from England.

[@ChaseTheHeat]

Thank you for the kind words. I think it seems that way because it's not a persona I wear like a hat. It's how my mom and dad raised me. Thank you again so much!

[@Lee0568]

@@ChaseTheHeat my mum and dad raised me and my sisters the same way,their moto was,"if you have nothing NICE to say,then say nothing",I love your channel,and long may you carry on,THANK YOU,oh,my best friends heat tolerance stops at ginger🤣🤣

[@unchained20000000]

@@ChaseTheHeat They done a fine job. I can watch any chili head, but Mr, Scoville is the one I mainly watch, he's the main chili head channel and all the other ones are for shit n giggles.

[@hapwn]

@@ChaseTheHeat teach us how to make our own hotsauce, please sensei, I'm ready! 💪

[@harrycallahan5345]

I have seen a Video from for over 4 Years, and he says the Chili holds a 7, now he eat the same Chili and says it holds a 2 or 3, so we can see his tolerance was stronger and stronger. Great performance from Johnny 🤘🌶

[@innapinch7112]

He's not kidding about tolerance going down, too. I started using chilis to help with my nerve pain over a decade ago. For that to work, I need something that pushes the envelope for me. Obviously over a long enough timeline, that starts getting harder. A could years ago it was too the point that if I had a flare up, it was a half a spoonful of SHP's Reaper tincture with two nitro shots in it. I decided to take a break, kind of got out of it, and now I'm struggling with habaneros again.

[@FaithVsFate]

Chewing up a pepper really well + eating something prior (and even after) = best advice anyone can get from this

[@BigPapaPepper9999]

Thanks for touching on the subject of stomach tolerance. This gives me more confidence to push forward.

[@steveyuhas9278]

I don't particularly like hot chiles. I have a few here and there, I'm actually a chef so I use them occasionally in certain applications. But what I do like is watching people who are genuinely over the top passionate about something. Especially when that something is niche and has a close knit hardcore community. Watching everything you do and how much people look up to you is fascinating and I love it. I wonder how many others watch and subscribe to you for the same reason? Keep being exactly you sir. People like you keep life fun and interesting and remind us to never stop doing what we love. 🤟

[@ChaseTheHeat]

Wow. What a cool comment! Passion is an important thing for me too. I could listen to a person talk about basket weaving as long as they had a genuine passion for it. Thank you so much Steve

[@colesolem]

Really interesting! Habanero is my favorite flavor wise so far. I kept thinking I wasn't that high on the scale being used to that now. But you saying that they have a sting was super interesting because I thought that when I tried hotter peppers. I felt like it wasn't as bad as I was expecting but it burned for a long time.

[@hapwn]

I started chasing the heat with Tabasco (the least tastiest hotsauce), Tapatio, Sriracha, Chalula: all the gateway hotsauces you find at your local markets and restaurants. And I can say, they sure do get a whole lot tastier. But once I got once built my tolerance I found myself doing more to get my fix!

[@eddiebeaty8150]

Sounds like me, used an entire bottle of Louisiana hot sauce in a wee(large bottle). Love Hooters 911 sauce.

[@sheaco1]

Ive watched your videos for years, this video, althought Ive seen it late, perfectly describes my own experience. I was at a place where my mouth heat capacity and mental fortitude were pushing me to higher hotter limits. I ate the chip challenge one day at a friends house, and although my mouth was fine, it was my stomach that was in terrible pain. It knocked me down a notch and scared me from my climb. Youre video put things into perspective for me. Thank you.. The training continues!

[@ericwanderweg8525]

Excellent video. Another thing about capsaicin is that it’s a powerful anti inflammatory. I used to take turmeric daily to help me with my arthritis, but since being on a daily hot sauce regimen, I get the same benefits.

[@Pedalbored]

You have convinced me to start the journey. I’m going to roast jalapeños on my smoker with some smoked bacon and boiled eggs. This will be my lunch starting this new year!

[@adamblakeney8446]

My kids love bell peppers. My youngest loves sweet banana peppers. Last year I grew habeneros and reapers, got ghost peppers st the market. This year my reapers are just staring to grow peppers. It's September. Late in the season in the.southern prairies of Canada. Fingers cross they mature. Last year I only pulled 5 reapers. This year at this point there are at least a dozen little peppers started and a lot more flowers

[@homerco213]

Starting seeds today for the 2023 season. Thanks Johnny, Jimmy Pickles, and my friend Nick.

[@woodywoodpecker3643]

Probably the best insight I’ve seen for how to get to your nutty levels.

[@runNgun1516]

Love this and this is what I love about Cap crew. Any burn is a burn. I fell off and I'm working my way back to doing full robbies. Much love bud. Ate a good amount of Habenaro tonight's and on my way. Appreciate all ya do my man.

[@lbloxley]

Hi Johnny, this is so helpful. I’m on Jalapeños at the moment and as you said, I have been surprised how they vary in heat from now pepper to the next. I actually had my first ever endorphin rush yesterday. Had a really hot jalapeño and near the end of eating it I suddenly felt amazing, it actually took my anxiety away for a while, as I suffer from it quite a lot, but it suddenly disappeared and the heat in my mouth fell from a 6 to a 2, felt great. So thanks again for all your advice. Still on Jalapeños and not ready to move up just yet as a really hot one will still push me to my limit of pain tolerance, but I do eat one a day so I’m sure I will get there. LB.🌶🌶🌶🌶

[@ChaseTheHeat]

Yes you will get there! I loved this comment! Keep chasing it!

[@illusorytrutheffect]

I’m up to eating full orange habaneros with quite a bit of heat but enough that it’s tolerable without a drink or panicking. It’s taken me about 3 weeks to get here. If you eat spicy food 3 times a day everyday your tolerance will build fast! Don’t be scared to take large jumps either. It might suck at first but will get easier. I’ve eaten about 9 habaneros so far and the first one sucked ass, however after about 5-6 they become quite easy. Still hot but fairly easy! I’m trying my shot at ghost peppers after 1 week of eating red savian habaneros. One when I wake up and one late afternoon. So 14 of them in total. I’m addicted to spicy peppers now and just a month ago I literally couldn’t stand them lol.

[@Zaque-TV]

Seriously, sometimes a jalapeño is very mild and sometimes they feel as hot as a habanero.

[@EricPetersen2922]

Great video and great camera 💪💪😃

[@mick_dowell2780]

after watching the Hulu documentary, it made me super curious into the whole pepper world. I watched this video about how to boost your tolerance a few months back, starting with jalapenos daily, then moved up to serranos. Also, started buying habanero hot sauces. Long story short, i am now on habaneros as my building tolerance pepper, so thank you for posting this video, helped me greatly.

[@technodrone313]

i was at habanero level for 20 years. they are awesome. started growing some 3 years ago. last year i stepped up and also grew a ghost pepper plant. this year i went nuts and grew 4 ghost pepper plants and 2 primotaliis. its been a crazy ride. i got people at work on the bus too lol

[@Justmebeingme37]

Thanks for all your work and sharing your experiences and knowledge

[@9tophat]

Hi Johnny, I really like this video very much. Excellent topic, very good points, and outstanding guidance from you to all us chili heads. I started out 30+ years ago with jalapenos, eventually found orange habaneros and LOVED them. The last few years, I've moved on to ghosts, scorpions, reapers, and 7 pots. I had one of the chocolate primotallis like you had this week. Definitely worth trying, just not on an empty stomach. Love your channel and all your content, Johnny. Keep chasing the heat and being a solid, stand-up guy.👍🙂♥️

[@andrecoetzer7032]

I started today with building my tolerance and the first chili I took was 100% full placenta, I'm writing this comment with tears in my eyes. I think I got one of those sneaky jalapeno's. You guys make it look so delicious

[@jking0.o121]

🤣🤣👍

[@eattheheat1919]

You rock dude! Love the passion and how welcoming you are to everyone 🤘♥️😎

[@LongDefiant]

I'm trying to build my tolerance because I absolutely adore the flavor of habaneros. So plumy and fruity, but they make me nauseous when they hit my stomach! I'd love to include them in my dishes and snacking on the regular. I'll second JS's comment that tolerance builds quickly. I was munching a Jalapeno the other day then enjoyed some chips and medium salsa a couple hours later. I had to do a double take on the jar because there was NO heat in the salsa for me. Good luck to all!!

[@ultraboosted]

I had to restart cause I stopped a year ago now going back within 2 weeks at haberneros

[@Ic37r011]

This was one of your best videos. You are not being macho etc just super helpful education. Love this presentation

[@ChaseTheHeat]

Thank you. You'll have a hard time finding a video where I try to act macho. Thank you for your kindness

[@wdiz100]

Your best video yet teaching us the basics

[@ChaseTheHeat]

Glad you think so!

[@sups57]

This is the best video I have seen about this, love your work, I did this accidentally, love sauce more than eating pods but I'll start eating pods again.

[@NelsonMuntz1993]

Thank you for this video. I really wanna build my tolerance so this is the video I’ve been searching for.

[@jking0.o121]

Same

[@lilwrongway2024]

TOOL! ROCK ON! Maynard is an amazing man! I called him uncle may may when I was a toddler 😉 ((Hint.. Hint..)) His stage show presence is wild but he is truly a soft kind hearted man. Makes some killer wine 🍷 too! ❤️🧡💛💚💙💜

[@DanielJohnson-ec8rk]

I have a paralyzed stomach and have a feeding tube going into my small intestine for nutrition but I can eat a little bit because of a pacemaker for my stomach. I swear hot peppers actually digest better than most of things

[@kevinfreestone9822]

You are quite right about habanero chilies. I've grown them for years and they always sting. Great video, by the way.

[@olegbazaua1121]

Greetings from Ukraine, Kyiv! Johnny, cool t-shirt! I love TOOL! I was at their concert in Poland in 2019. I love watching your videos! We have a war in our country... And I grow hot peppers outside the city in the country... It's good that there is such an opportunity!

[@evankirk97]

As a diabetic, hot peppers and capcaisin helps regulate my blood sugar :)

[@tzldrummer]

I loved your weightlifting analogy. So true! Great vid, Johnny!

[@byrongreen2167]

Johnny, this may very well be one of your best videos!!!…the information and insight you share here is spot-on!!!!..keep em coming!!!!

[@Thugnificent279]

Crazy you mention it in this video because as I was watching I ate one of my jalapeños straight off one of my plants which I do fairly often but this specific one set me on fire. Hands down the hottest one I’ve gotten this entire season off any of my plants

[@ctgeorgia]

Got cap-cramps only once... Spent months building my tolerance up and pushed it one day. Ate a couple of spoonfulls of Exhorresco 7-Pot Primo made by Burns & McCoy. I was doubled up in grueling pain for probably 20 mins. Thought I was going to the ER it was so bad.

[@Tabi1983]

I absolutely love growing peppers from a gardening point of view. They are such amazing, diverse plants. I am somewhere at a level of between and really strong jalapeño and a Serrano. This year I am growing orange habaneros to try making my own hot sauce to take it to the next level!!

[@jking0.o121]

I know your comment is old, but I'm growing orange habs ATM too. Were yours way hotter than the supermarkets? Mine are like full placenta and dripping with capsaicin. Even an unripe, but full grown & about to color, wrecks me. Although mine are coming along beautifully and i made sure to keep them dry and only water 1 to 2 times a week when dry. I think that has helped. So fun to grow, as you say.

[@spiderdoom]

Thank you so much for this video. Your knowledge of peppers and capsaicin, along with being fueled by enthusiasm, gives me so much motivation. I've made it up to the scotch bonnet pepper and knowing all the health benefits makes me want to continue my journey.

[@ChaseTheHeat]

Thank you! 🙏 Keep chasing it

[@stevebrayshaw7228]

Watched many of your videos. This one was the best, really informative, no drama just someone sharing their most honest experience. Cheers Mr Shu.

[@ChaseTheHeat]

I am glad you enjoyed it!

[@austinread554]

I remember when i used to think tapatio was hot! Lol. Now i ussualy eat about 3 serrano peppers per meal. So like 6 or 9 a day. I eat more peppers than hot sauce now, its just much more healthy and tasty! Will be moving up to a hotter pepper soon and probably start growing my own.

[@edmunro7416]

Excellent knowledge. I grow jalapeños, habaneros and Carolina Reapers. Thanks for the insight.👍🌶️

[@FredHenry1850]

I enjoy spicy food, but I'm not accustomed to very hot peppers, yet. Even though I can take more pain, I decided to start at the bottom and work my way up, like you suggested. I bought a few jalapenos and habaneros. Tonight after dinner I ate one jalapeno. It was not very hot and did not last long, but hours later I can still feel it in my gut. One day at a time.

[@Zaque-TV]

Ive found its all a mental challenge. You can get to a place where you close your eyes and embrace the pain. Meditate with it with your mouth shut. Really feel it and understand its an illusion and it cant hurt you. Afterwards you feel SO GOOD.

[@cyrusthevirus781]

I’m so glad you made this video , I’ve been wanting to do this in the most moderate way , I don’t want to overwhelm myself but I would like to try hotter peppers , to maybe even experience the endorphin rush you speak of as well

[@jcbrown5775]

I agree with the "rogue jalapeños". I don't usually recommend people start with them for that reason. Seranos are much more reliable 😅 Love your vids! I've been a chile head my whole life and am just now curious about pushing past casually eating habaneros. Time to see where the bus takes me

[@jollypeeno]

Johnny Muther F'n Scoville! I just ate my first full pod of a Serrano. My goal was the endorphin release. You stated you must go past your comfort zone and boy did I get my first endorphine dump. Prepped a little waited like 2 minutes and it was a full blown 7 maybe an 8 for me. The dump hit and went to a 2 maybe 3. Back and neck pain gone! Was great. Thanks for the education on chasing the heat brother!!

[@staticmantra5833]

This video had helped a lot! Makes me feel better about working with jalapeños at the moment. I'm going to do as you said and eat one per day for a week, try teo a day for a week and then step up to a Serrano. I live near a Mexican market thst carries a variety of great peppers.

[@markguice434]

Man, this is a great video!!! Everything Johnny says here is true. I'm only a seasonal pepper fan. I've had Ghost Peppers (some pods are not that hot), and Reapers (usually pretty dang hot), but I still just love the Habanero the best, it has such a great flavor!!!

[@spideymcgee4718]

Also, my habaneros were peak level too. Good soil certainly helps. They are my favorite. Supposedly scotch bonnets are tastier but I haven’t had a fresh one yet. This growing season I will for sure.

[@alexanddebs]

So so love this upload.I personally think this is your best and most educational upload.it’s taught me so much.and I love chillis.

[@alexanddebs]

Just wanted to say thank you!

[@ChaseTheHeat]

Alex, your comment made my day! It really did. Thank you for being a part of this! The bus is better with you on it!

[@81elpedro]

Ohh i planted some chilie plants in my garden one of them was a habaner and one of them had no description to it!! So my mother made a salat last Friday and i took one from the fresh chilies without description it didn't look like a habanero or something hot!! I cut it in thin slices and put it on my salad!! I took one bite the second bite... Nothing hot i took the 3rd bite and immediately stopped it was the hottest thing i ever ate!!! I had an extrem endorphin rush and couldn't finish the salad!!! Comes out it was a habanero but in a different form!! And this was my first chilie of the year!!!

[@Valgard09]

i didnt taste the chocolate bhutla until i was half way through a bottle of the chocolate plague. absolutly lovely pepper, fruity and floral. its my favorites hot sauce now, that pepper is delicious.

[@nathanlambert8081]

This has to be my favorite chilihead channel on KZbin Johnny is a down to earth dude gots lots on good information I had a Trinidad scorpion pepper just the end of it and it was less hot to me than an orange habanero pepper so the stinging sensation makes sense now boy let me tell you I got some of that doomed hot sauce took a serving of that by itself on an empty stomach bad day my stomach hurt still even when I woke up the next day will remember to eat food good tip from the pro

[@SigalDa]

your really great guy i love cilli but i dont have enogh tolerence and in the last year i wasnt eat to many hot peppers and my tolerance deacrese and you make me happy that you respect everyone. you dont make it comptition.

[@liljuanito123]

Hey Johnny, I can handle habaneros no problem in my mouth now, but i ate 3 of em and barfed em up. How do i get past the stomach part? Should I have eaten more food after the peppers? I did chew them very well. Thanks for all your videos. You've inspired me so much to chase the heat.

[@ChaseTheHeat]

It just takes time to build the tolerance in your stomach. It builds slower than the tolerance in your mouth

[@joelbennett1987]

Loved this video, just gonna work on building my tolerance up again, been using Tabasco sauce and cayenne powder over the last few weeks. Picked up a pack of Red Thai Chillies last night, they burned a ton! But they are a good base for me

[@DT_Worlds_Strongest_Goth]

I've been doing Carolina Reaper powder swishes (about a minute) every night for a month trying to build up tolerance to a decent level. Having a lot of fun with it now lol

[@SA-oe5fh]

This is the single best informative video I have watched on peppers. I have been trying to build my tolerance fir about 6 months now and have made it to scotch bonnet and habanero. Because of this video I now understand why I havent gotten further why sometimes lesser chilli's hurt me. This has also debunked what my friends and I always thought that the hotter things get all you will taste is heat but as you explained the higher you go you appreciate the flavour of things you didn't taste before in lower peppers. Thanks so much.

[@tommalone4310]

Thank you for helping us newbs! My goal is really just to get past Habanero, maybe just one level above, just to say I could! Scared of the cramps though…..

[@benw9004]

I was eating habs and stepped up to ghosts and honestly that step was easy.. the habaneros i was getting were honestly harder to eat than the ghosts i got.. cap cramps suck equally on both in my opinion

[@Timesend]

Awesome 👍 my journey has begun. I’m excited

[@westongaddis8767]

Props for the TOOL shirt. Long time viewer and all the love for calling out the big guys for robbing us chili heads on expensive hot sauces. Keep it going, sir.

[@jonathanmasters6041]

I really n appreciate the deep dive and information! Your knowledge is nice and love how you share it and yes at the higher end, but still down to earth. Even thou this is a n older video...thank you 😊

[@ChaseTheHeat]

What a kind thing to say. I'm humbled. Thank you

[@nickbrackett9023]

Thanks a million for the pro tips. Have you tried jalapeños when the skin is very dark with tiny white lines up and down it? In west Texas where I'm from the peños grown in the blasting sun grew dark and scarred, but they were hot enough to light the ground on fire ♨️ great video man, God bless

[@azumanguy]

27:00 „Sounds good, doesn‘t it?“ 😂 sure does

[@jaylewis6061]

My cousin and I grew a couple different kinds of bullet habaneros this year. I eat about 4 of them a day, at work they are so good.

[@brian95240]

I'm glad that the Habañero's sting was mentioned. The Scotch Bonnet actually hurts because of that. That actually scared me from trying a Red Savina. I cook with dry Ghost Chilli flakes and Moraga Scorpion powder (in small amounts only). I haven't gotten to the point of a whole Ghost Chili pod yet.

[@prolly2stoned420]

My top 3 favorite peppers are as follows in no particular order Jalapeño Hot banana pepper Scotch bonnet I don’t usually eat the scotch bonnet whole but I like to cook with it, island style. Adds an amazing fruity flavor to any dish.

[@lanzarus21]

Great stuff! Just binge watched Superhot, it was awesome

[@tsmith3286]

What an awesome video from an even more awesome guy.

[@rogerrondeau1471]

My favourite peppers are Ghost pepper and Serrano's (because of the flavour, not just the heat). One pepper that I have a hard time with is scotch bonnets - I also don't like the flavour of that one. Haven't tried a california reaper yet though!

[@kentguidry3152]

I like the way you introduce the way to keep from hurting your self

[@spideymcgee4718]

My jalapeños I grew last year were absurd. I thought my tolerance was down and I was happy to find in my research that they can go “rogue”. It was a pleasant surprise to say the least. My buddy thought I tricked him with a different type of pepper 😂

[@Nyghtprowler]

I agree for a long time now, I been telling my wife that these grocery store jalepeno's might as well be green peppers because Im getting no heat lol maybe they are fine and it's just my tolerance lol. You are right though - I have gotten some Jaleneno's rarely that smack me around like "WTF WAS THAT?!"

[@oakpark66]

Habenaro is my favorite pepper just has the best flower to heat ratio imo

[@hazmat1134]

Explains alot....I munch on ghost peppers alot, and ghost pepper sauce on everything, mainly because I love the flavor of a ghost its delicious. The other day my store didn't have my ghost peppers so I bought orange habaneros instead, took a bite and it felt hotter then the ghost, I was actually confused but the sting your talking about explains it , not sure if I'm a fan of habanero but I love my ghost and scotch bonnet has a great flavor to

[@kylelindstrom3343]

Hey what's up man. Been a long time Johnny. I'm sorry I've took a permanent hiatus on social media but I still follow you sir as always great info very informative and never short of friendly and positive, thank you so much for what you do for the chili community Love ya brother. And I absolutely love the shirt man! Great great band and fantastic album cheers!!!!

[@josephkaneaster1053]

On my way to reapers when they grow, it's been having an issue dropping flowers ,not sure what's wrong but a new grow light is on its way now

[@tycobb8621]

Love the Tool shirt! Just ate my first whole habanero pod. Holy moly. I immediately thought to myself. I’m never doing that again but now only one day later I’m thinking about doing another one lol

[@norwegianmushroom6525]

Thank you for the info.

[@peterkoehling]

Totally agree. I’ve had some jalapeños that are really hot in comparison with habaneros and ghost peppers.

[@MF.Animal.Mother]

Thank you!

[@joshuam664]

I'm having trouble in the extreme hot peppers like reapers this did help

[@anthonygm85]

Ive found my balance after all the crazy hot stuff and im happy,i enjoy habbenros, scotch bonnets,thai birds eye,paquins,and a Brazilan pepper called maguleta, personal favorites are the Italian chillis i started growing they have a fun vibrant flavor, one starta as a bell and gets hot slowly its from calabria

[@heckler4387]

Very late comment but this was a very educational video, especially the thing you said about habaneros cause i really never thought about how its more of a stimg than a burn and have always wanted to try something hotter but have never tried because habaneros are about a 8 or 9 for me but have just now noticed it is a different kind of pain, and jist tried some ghost pepper sauces and chips thinking theud be a lot hotter but suprised myself, so just wanted to let you know great educational video and loving how much passion you have for spicy foods and its great that your encouraging people to get into this amazing passion, so healthy for you mentally and physically

[@Spudderr]

Glad to hear that some jalapeños are exceptionally hotter than others. I like habanero flavored sauces, put hot sauce on my breakfast even ate some ghost peppers, but I had a jalapeño light me up so bad a while back I was eating plain hotdog buns trying to make it stop lol

[@badgerz3804]

Great video, great words of wisdom!!! Thanks Johnny

[@randyjanek3220]

Totally gonna buy some chilis and start eating regularly and increasing over time. I love hot foods, especially sauces!

[@NIHKEY1]

Great video, this will help me a lot taking it to the next level. I've always had trouble with the stomach part, I think I just need to prep better. Thank you!

[@ChaseTheHeat]

Glad it was helpful!

[@Ron_Hadley]

I know this video is eight months old, but I'll offer my comments anyway... Awesome video Brother! I'm just getting on the bus and it's great to see a heavyweight acknowledging the less seasoned chiliheads! And the fact that you're wearing a Tool shirt has secured my subscription!

[@schlickerz]

Long time lurker, never posted before… I really like your channel Johnny! I’m just a “casual” chili head, enjoying some heat every now and then :). I really enjoy your channel… it’s kind of addictive and at some point, call me a saddist if you want, I kind of wait for the momen twhere I can see that you feel pain… THEN I know that is the real deal ! Thanks for that educational video, keep on keeping on!

[@Enclave.]

I remember once I cut up some jalapeno's and did a quick fridge pickling and the pickled jalapenos in it was shockingly hot for jalapenos, that's what a rogue jalapeno can do. Only have had one of those surprises though. Anyways, the main thing that boosted my tolerance was hot sauces largely because they were easier to get hold of than pods.

[@CanielDonrad]

I get some real zingers of jalapeños from Kroger(cincinnati area) in the summer months. Interestingly the evacuation for me has always been the easiest part. I don't know if enzymes break down the capsaicinoids or what. But it's not too noticeable.

[@davidibarra7854]

thanks for all the good info. very helpful. I'm currently on serrano and some habanero here and there. I love the sting and the burn. just gotta get my belly used to it. I appreciate ya.

[@wilsonrawlin8547]

I eat pickled jalapenos like pickles. I have run into two rogues in my life. Still really good on a Nacho salad, One pepper no one seems to mention is the Charleston Red Hot pepper. This is a seriously hot pepper on par if not hotter than a habanero pepper. Last but no least, capsaicin is a fantastic pain reliever. It masks the pain with the burn and increases your endorphin output.