Extracting Capsaicin From Pepper X to Make the World's Hottest Sauce

In late 2023, Ed Currie's Pepper-X was crowned the new hottest pepper in the world, with an astounding Scoville heat rating of 2,693,000 (compared to the Carolina Reaper's previous 1,600,000-2,200,000). So logically, my first instinct was to use chemistry to make it over five times hotter!
UPDATE: the capsaicin giveaway has officially ended, there are no more samples available!
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Credit goes to ‪@FirstWeFeast‬ for some of the pepper-related video content used: • Pepper X: Sean Evans, ...
Some footage from ‪@NileRed‬ and ‪@ShawnWoodsMousetrapMonday‬ was also used:
• Turning plastic gloves...
• Does The World's Spici...
Also, somebody actually tested the Scoville rating of the Hot Ones Xperience sauce. As it turns out, it might be way less spicy than I thought: only about 61,000 SHU! Its possible my bottle was a bit hotter, since it felt worse than the sauce I made exclusively from Carolina Reapers and ghost peppers, but I really can't be sure. It does kind of check out though: if the sauce really was over 2,000,000 Scoville, I should've gotten way more capsaicin out...up to FORTY TIMES MORE! Several GRAMS of the hot stuff. Regardless, the capsaicin I did obtain still should've been fairly pure and from Pepper X.
And be sure to check out ‪@TechIngredients‬ video on making a super-hot sauce from pepper extract! He didn't purify his capsaicin with chromatography or liquid-liquid extraction, but he definitely came away with a more edible (and similarly spicy) sauce:
• We made the Spiciest H...
WARNING: although everything I do here is legal, some of the content shown on LabCoatz is dangerous and should not be repeated! This procedure was fairly tame, but in general, it's not a very good idea to taste or eat things that have been in contact with chemicals or labware. I took all of the necessary precautions to remain safe!
Also, to avoid legal trouble, I feel like I should elaborate on what I said towards the end of this video about "cooking a legal version of meth" in a future video: the "legal meth" is a safe, off-the-shelf cold medicine called propylhexedrine, and although its molecule is shaped almost exactly like methamphetamine's molecule, it is not addictive and is generally not used recreationally due to it's unpleasant side effects. It can be bought at almost any American store as "Benzedrex" without even needing an ID, so me making a small amount for demonstration purposes should be completely fine.
0:00 Introduction
0:34 Project backstory
1:44 Prepping the sauce
2:45 Ethanol extraction
4:34 Steam distillation
5:59 Column chromatography
9:06 Acid/base extraction
9:55 The tasting lineup
11:32 Taste test: Louisiana Hot Sauce (2000 Scoville)
12:58 Taste test: homemade Reaper sauce (~1,000,000 Scoville)
14:11 Taste test: Last Dab Xperience (2,000,000+ Scoville...or 61,000? Idk)
16:02 Taste test: Habanero pepper (100,000-300,000 Scoville)
18:37 Taste test: PURIFIED CAPSAICIN (15,000,000+ Scoville)
22:55 DO YOU WANT SOME?
23:27 Conclusion

[@LabCoatz_Science]

Alright, I've heard the news: according to other sources, the Xperience sauce barely scores over 60,000 Scovilles according to lab tests. Not sure what's up with that. My bottle was definitely hotter than the sauce I made from Reapers and ghost peppers, which I assume is hotter than at least 500,000 SHU...maybe they got a bad batch of sauce?? I really don't know. Maybe my peppers were weak! It does kind of check out though: if the sauce really was over 2,000,000 Scoville, I should've gotten way more capsaicin out...like up to FORTY TIMES MORE! Several GRAMS. Regardless, I'm glad to have extract at least some of Ed Currie's precious capsaicin! He can keep Pepper X out of reach for now, but at least I've got something that's hotter!

[@Underpar26]

Yeah you know this is turning out to be pretty weird because I have had this sauce and it is definitely over a million scovilles. Either he did get a bad batch. Or there is something else in pepper x that is burning us. Or Johnny is being untruthful about something which I doubt. This will be interesting to see play out.

[@curtisframsey]

The other interesting thing is a sauce that in theory should be 2 million SHU isn’t as hot as a bite of a red habanero? That is also interesting just from LabCoatz reaction.

[@merlost1624]

Somebody should have all kinds of sauces tested for their SHU. There are many sauces claiming they are the hottest while not even coming close to the heat level of a single super hot pepper.

[@greghamann2099]

Somebody is getting sued for making a false claim just wait and see.@@merlost1624

[@MylesApart-fu3bp]

Johnny scoville wouldn't lie about it. I got a bottle sent to Scotland and it was never 1 million let alone 2. I have hotter British sauce in the cupboard. It's a big of a scam if you ask me.

[@TrackpadProductions]

Fun fact - one of the reasons we hot sauce enthusiasts love really, really hot peppers is so they don't _need_ to use extracts to make really hot sauces. It's because, as you learned, they don't taste very pleasant.

[@nunyabisnass1141]

The profile is indeed different in a bad way. Using the actual fruit gives you all those native oils and chemicals that add a lot to the flavour complexity, that get removed in the extraction process. Its a bit closer to what it's like to eat artificial cherry or grape flavoring versus just eating the actual fruit.

[@SecondFoundation]

I try really hard to not purchase extract sauces unless it's mixing into a big batch of chili or something. Spot on though, I want pepper flavor - not bitter heat.

[@thevalorousdong7675]

That's why i use capsaicin crystals and capsaicin in ethanol- flavorless heat hahaha

[@zer00rdie]

@@thevalorousdong7675 So you use extract......

[@kodac4256]

The reason we love hot peppers is so they don't need extracts? What a dumb thing to say that makes no sense.

[@mikea683]

This stuff is incredible! I worked at a food factory around 15 years ago. We used to have capsaicin on salt and capsaicin oil which we used for the industrial production of sauces. I managed to get a single grain of the salt in my eye while taking a sample for QA and I cried spicy tears for over a week. One guy spilt a bottle of the oil on his lap and had to go to hospital. We had showers in our locker rooms, and he'd been in there to try and clean himself up (in a panic). Later that day when people showered they complained about their feet feeling like they were burning.

[@UnironicScrotumhat]

New nightmare unlocked, thanks dude!

[@Nefville]

You might be surprised to hear this but that exact same Pepper X sauce was just tested and came back at 61,019 SHU. I'm not a chemist but I grow superhot peppers and there are some things that just don't add up about Pepper X and that sauce in particular. If you want a truly world class superhot pepper get a Chocolate Primotalii.

[@NickiRusin]

i suspected something like this, what a shame

[@GigsVT]

Guinness records is a sham and has been for a while now. You pay them $50,000 and they come out with their little plaque and give you a record. As soon as I saw they were involved I assumed it was bs.

[@brucecook502]

I was about to say something similar. I got the Xperience sauce I think just under a month after it came out and tried it for the first time on camera, and I knew something wasn't adding up because a spoonful of it wasn't any more spicier to me then a bottle of store-bought habanero sauces and I even called it out on video that I wouldn't be surprised if it was no more than 100K shu, and sure enough after getting lab tested recently it was barely over 60k so the claim on the label that the sauce contained 91% of a pepper that is supposed to be almost 2.7 million Shu average was complete BS. I feel really bad that this guy went through all of this trouble to make extract from a sauce that doesn't even average as high as a Thai pepper, in fact barely more than a cayenne pepper.

[@garmancathotmailcom]

Likely one pepper was tested for the record and not all of them are that hot. If you grow hot peppers, you already know that they are not all equal, even from the same plant.

[@thechugdude]

It makes sense that the nibble of the habanero was a lot hotter than the Last Dab XPERIENCE

[@steadfasttherenowned2460]

Once back in the day, (sometime around 2006) I was working with some kids at a restaurant. One of them started to brag about how they could handle the hottest things period no problem. The next day, I went to the grocery store and purchased some fresh scotch bonnet peppers. The next shift, after dinner rush, I brought the convo back to spicy hot foods. Just as I thought, the kid started his boasting and bragging about his hot tolerance. That is when I busted out the scotch bonnets and offered him one. His eyes went wide but to his credit, he didn't back down. I set the condition that he has to chew it at least 10 times before swallowing. To the kids credit, he did it. Then promptly suffered miserably. Sweat, red face, tears, moaning while rocking back and forth. The works. I didn't tell him about the milk trick so he was guzzling water. Once his ordeal was over. He admitted that he couldn't handle super hot. He never boasted or even brought up spicey hot tolerances, ever again.

[@jamescheddar4896]

Yeah never boast about your pain tolerance. The kids in elementary used to encircle me and start pinching/slapping me, turns out i have a pain tolerance but not a tight space tolerance

[@moofree]

It's so weird-I bought some habaneros and some scotch bonnets last week, and all the habaneros were hot, but only 2 out of 5 scotch bonnets were especially hot. The other were fruity and pretty mild. I labeled and saved their seeds so those might be fun to grow.

[@Sybaris_Rex]

@@moofree Good move...for instance I love habaneros and know that there are now some varieties that have the same flavor without the heat. You might end up growing a pepper that does that.

[@CanesTech]

When I was a kid in the late 60's, my Navy Dad claimed a friend of his won a bet (aboard their ship) by drinking a whole bottle of Tabasco Sauce. The Hot Sauce industry has now advanced beyond my wildest dreams. ❤

[@chemistryofquestionablequa6252]

I drank a bottle of Tabasco on a bet in the mid 90s, it really wasn’t bad. Just a regular sized bottle though, you could do physical damage to yourself with a larger one, like how people have died drinking soy sauce.

[@NickiRusin]

props to him, I'd explode if I did that

[@Mp57navy]

I'd be more worried about the amount of acid in a bottle of tabasco, thatn the amount of heat.

[@chemistryofquestionablequa6252]

@@Mp57navy it’s the salt that could hurt you

[@waffles6477]

@@Mp57navy id be worried about both. the vinegar wearing down lining, and the spice getting direct contact with your intenstines. ouch.

[@john1182]

This is a very similar process to what we currently use to extract morphine/ codeine/ thebaine and oripavin from poppy straw. (especially the chromatography) Ive worked 15 years at a factory that can produce 1/3 of he worlds opioids. This video explained more then almost all of the training at the average factory workers revived. the exception was the labs and R&D staff. Well done.

[@seang2012]

The REAL science happens in the bathroom when that spice works through Zach's biology.

[@TooMuchMiddle]

it's called dropping hot snakes.

[@solomongainey838]

My son when he was a toddler wanted to eat hot foods with dad, so nachos with excessive jalapeños was his starting point. A couple days later, his limited vocabulary produced "Dad do you get a Spicy butthole after nachos too?" Gawd damn son, yes, I get a spicy butthole too.😂 kids are the greatest thing ever man.

[@TheMrDarius]

“I fell into a burning ring of fire…”

[@jess648]

i would pray to god to strike me down at that point

[@davidknoll]

Might be more religion than science at that point

[@neb_setabed]

RIP your toilet

[@CaptainCanuck74]

Your videos are becoming increasingly heroic. Bravo!

[@brucecook502]

There is a very good and simple explanation for why that couple little bites from the red habanero was way spicier than that Xperience sauce. That's because the red habanero can get up to 500,000 shu, but the experience sauce was recently found to only test at 61k shu. Whoever put on the label that the Xperience sauce is 91% of a pepper the averages almost 2.7 million shu was fos...

[@jess648]

it’s marketing buzzwords because their too scared to actually sell something at 2mil+ shu lol

[@Pyxis10]

I hate this gating bullshit. If your're going to be chicken out of selling it then don't get it publicly tested and waste all of our time.

[@johnathancorgan3994]

Major bonus points for running a column on this. I really wish it was more frequent in KZbin chemistry videos.

[@joshuaabbott1098]

Just found this channel and I love it! Thank you!

[@andrews.4780]

The column chromatography made this a next level extraction! This was definitely the coolest capsaicin video I’ve seen 🔥👏🏼

[@StormBurnX]

Completely unrelated to the actual video content itself - I LOVE seeing the board games in the background. Ticket to Ride is such a wild bunch of fun with the right people.

[@Brando56894]

As a board game geek my eyes immediately went to that shelf hahaha

[@Blaaake]

You sir have some balls. Sub earned. Looking forward to more videos.

[@memberwhen22]

really enjoyed this video

[@chrisvandermerwe7166]

First video I’ve watched from start to end in ages! 🔥 super interesting & captivating. My mouth is salivating and I’m craving the burn 😅

[@AlanWatts33]

Really cool science is also how they lab test for SHU rating. Like how the pepperX sauce tested only at 61,000. It’s good we can confirm stuff like this.

[@CombatK9Handler]

Lol! "That was a bit of a mistake." Good video, Sir.

[@coconutfleetsleeper5717]

Doesn't the vinegar in the sauce react with the aluminiumfoil during drying? A foodgrade silicone mat might be better?

[@LabCoatz_Science]

It shouldn't considering how weak acetic acid is, but if it does, it wouldn't effect anything, since aluminum acetate doesn't typically dissolved in the organic solvents. So when I mixed the capsaicin with water for steam distillation and then extracted it with ethyl acetate, any salts should've remained in the water layer.

[@dontwanadisplaynameonutube2951]

I just found your channel, love the video and your heat tolerance lol! Honestly I love chemical science although I’m too stupid to do it myself, I love channels that not only show how it’s done but the science behind the molecular chains. God bless you man. What would you job title be doing this for a living? Honestly, I’d like to know. My best guess would be chemical engineer or something? Lmk!

[@CajunReaper95]

I like that Louisiana hot sauce is finally getting some use in these videos!

[@Serenity_Dee]

When you came back after spitting out the chicken I could hear "This was when he knew he fucked up" in my head.

[@YMH420s]

Just found your channel. Epic brother 🤘

[@joshuawayneyork]

I'm so glad I found your channel!

[@mikesimms5750]

I'm really glad you showed us the taste test 🤣 I love that.

[@THYZOID]

Pretty hot topic!

[@jtcustomknives]

I knew when you started the tasting half way into the video we were in for a treat.

[@Fuzz_Aldrin88]

Its worth mentioning that capsaicin isnt the only culprit responsible for a pepper's spice. There are quite a few other capsaicinoids that contribute. This is why different types of spiciness exist. Like, a jabanero isnt the same 'kind of heat' that you might get off of a pepper with a similar scoville rating, because different ratios of different capsaicinoids change the heat level and type of burn drastically. Not sure if your process was selectively extracting raw capsaicin, or if it was designed to pull all the lesser capsaicinoids out as well.

[@shadowtheimpure]

A great point. The Last Dab Xperience, for example, is very much a 'front of mouth' type of burn and it doesn't linger. It burns bright and hot, but flames out just as fast.

[@Finn_553]

Habanero*, also you don’t pronounce the ‘h’

[@noodlelynoodle.]

Which is why jalpeneos are harder on my system than a lot of spicier peppers, idk what it is that's in them but the stomach cramps from it are as bad as from like scorpion peppers which are waaaaaaay spicier

[@lilkittygirl]

@@Finn_553you definitely say the H in Habanero…

[@Finn_553]

@@lilkittygirl I literally speak Spanish

[@evangaudet]

I’ve also always agreed that fresh peppers are always way hotter than most of my sauces. I have 850k scoville unit red pepper flakes. 450k scovvile green pepper flakes. All kinds of hot sauces ranging into the millions. Sometimes a fresh jalapeño will still kick my ass.

[@calebmiller5632]

You’re a real one brah! Always enjoy your videos❤

[@calebmiller5632]

@@cookingwithkimbap4432 really, thats what you chose to comment. Could have said anything to support LabCoatz and you chose to pick on the word “brah”…… smh, get a life. Nice cooking videos! Oh wait, you have none

[@nate6386]

@2:26 forbidden fruit roll up.

[@happycamper4thewin]

😂😂😂

[@justinbanks2380]

19:26 the chicken nugget is going "oh, god! And I thought going through the oven was hot!!!! How does this burn soooo muuuuuuch?!?!?" 😂

[@bigfuzzy84]

Red savinas habanero is delicious, the real heat kicks in a few minutes after consuming but the initial flavor is very sweet and delicious but the heat is serious after it kicks in. Really cool video. I used to grow red habanero for cooking.

[@shadowtheimpure]

I've got a bottle of the Last Dab Xperience and I was pleasantly surprised by how tasty it is in addition to its potent heat.

[@rollbot]

love it! that is some spiiiicyyyy stuff! --- now you need to take that extract and mix it with some everclear / acetic acid to carry it into the skin and make some unholy 'Pepper Spray' weaponized pepperX

[@PDPIE1029]

At my work we have oleoresin capsicum and natural mustard oil. We use stainless steel bottles with a skull and cross bones to weigh it out for the batch. Spicy stuff is insane.

[@solanaceae2069]

Excellent video

[@solanaceae2069]

Definitely right about total available capsaicin content lowering with processing of the chilis. I make hot sauces using mostly a reaper dragon cross I've been growing for a few years and eat the sauces regularly. Very hot sauces. Been a while, so decided to chew a whole chili while watching just to remember how much hotter it was than a sauce. So much hotter that I had to pause the video until I could recover. lol

[@defenestrated23]

Wow, actual column chromatography on a chemtube video, you don't see that every day! I'm all about it. Columns are so tedious to run but also fun in a way.

[@SecondFoundation]

Thanks for not freaking out and pretending to be on the verge of tears over some hot sauce. Experience with spicy food means you are conscious of the pain and I hate watching people writhe around in pain for the camera. You handled it like a champ, to the detriment of family and friends who want to see you suffer lol

[@vavra222]

Right? I get that everybody has a different tolerance to spiciness and pain, but so many people just freak out, over the top and hyper. LA Beast is kinda my baseline, even though what he consumed was kinda crazy, his own body told the whole story and to me, that really cant be faked. 5 years ago me and my two friends tried a whole ghost pepper, each. None of us ever had something spicier than store-bought chilli peppers up to that point. We ended up laughing at one another for hickupping while drooling and tearing up super hard for loke 30 minutes, it was actually oddly satisfying.

[@SecondFoundation]

@@vavra222 Absolutely - We're not saying it doesn't hurt right? But I have never felt like I need to flail my arms or gag or just let snot run down my face for the next 30 minutes. You get the adrenaline rush and the shakes, limbs will go cold, sweating, maybe your stomach is pissed off and is churning for a bit. But running around crying is not a solution to any of that.

[@investigator2016]

They dont do it for the camera. Go eat a spoonful of true scoville hot sauce and not a sauce that uses a pepper then dilutes it in sauce. Try 2.5 mil and Id bet you would be rolling on the ground crying and wanting to go to the hospital because your stomach hurts so bad.

[@vavra222]

@@investigator2016 But we´re not really talking about sauces, are we? Just "plain" old super spicy peppers and such, you know damn well what we mean, stop playing high and mighty for no reason.

[@investigator2016]

@@vavra222 Huh? We were literally talking about hot sauce. 😂. To me it sounds like this person has no idea the extreme pain people go through with aome of these sauces. This guy didnt eat anything special in this video even.

[@scrapsteenlifeintheforks1943]

Not even sweating on the sauces, what a boss.

[@christopherblare6414]

What a champ. For science!

[@randomfist797]

Cool boardgame collection.

[@JoshStLouis314]

I tried this extraction with habanero peppers and acetone as a solvent. The resulting orange oil was pretty spicy.

[@Community_Guideline_Violator]

Hey so how was your exit strategy after all that heat?

[@LabCoatz_Science]

Stop, drop, and roll out the toilet paper was the only strategy I was using that night.

[@neonblack211]

isnt the scoville scale based on somebodies tastebud at the end of the day the way i understand it? So how accurate can it possibly be

[@greghamann2099]

Not at all.

[@okiebob5873]

Okie Chemists rule! Great job Labcoatz!

[@jaimeortega4940]

Sohxlet extraction?

[@W00DCR4FT]

what does it feel like if it gets in your eyes?

[@JefferyPierce]

The sacrifices you make for science!😅

[@Zodliness]

I was half expecting him to drink the entire bottle of pepper-X just to calm the extract down! 😉😂

[@Kori114]

Isn't pepper spray pure capsaicin extract? Can this not be acquired or is the chemical process not already published? I'm sure it's great in hot sauces or as an extract you can make a sauce from?

[@ff05t81t]

Dude bit into the habanero like an apple

[@pottingsoil723]

What do we call it? Mad Moose 497 Polonium No. 84?

[@petevenuti7355]

I've noticed if you do a shot, like jagermeister or just vodka and have a bite of raw onion just before enhances the heat. The ethanol in the shot is obvious, but why do you think a raw onion?

[@LabCoatz_Science]

Onions also contains a few chemicals that trigger the TRPV1 receptor like capsaicin, so it have a compounding effect. I've noticed that can happen with capsaicin alone: the first bite of hot sauce isn't too bad, but the second bite can really start to hurt! Ethanol is similar, although it's hard to say if its effects are due to the dissolution of capsaicin or ethanol's own TRPV1 activity!

[@ichhassdievoll]

That pepper high kickin in...

[@Underpar26]

Why is the sauce red?

[@Sandy.J.Lloyd.Sr.]

I had a garden and used to grow different varieties of peppers and other vegetables, but I would always tell my friends how much hotter the peppers were if you just bit the pepper itself compared to being in a sauce. Needless to say one of my friends Chris, who thought he was the king of eating hot pepper sauce popped a whole Carolina Reaper in his mouth and started chewing it up. In a matter of seconds, Chris started sweating, crying, and eventually throwing up, he drank a whole gallon of milk, then threw that up, he couldn’t even stand upright and kept falling to the ground, this went on for a good 20 to 30 minutes when he finally asked us to call an ambulance. Once they arrived he was starting to feel some relief so he decided not to go to the hospital, but he was still billed an exuberant amount of money. Everyone that was there was on the floor laughing and crying so hard our sides hurt, which is what men do when their friends almost kill themselves. Whenever we get together now this story always comes up and Chris always gets mad and asks when are we going to stop bringing this story back up, which of course the answer is, we are never going to stop. So get over it Chris, now the whole internet knows.

[@LabCoatz_Science]

I'd never dare to eat a whole hot pepper...I like the flavor and experience, not hurting myself, lol. Although, on the day of the chili cookoff I mentioned, I did bring the rest of the Reaper peppers, and a little girl I knew actually popped a whole one in her mouth and ate it! She said it wasn't fun, but that was about the extent of her suffering. Seriously impressive, my reaction probably would've been more like Chris, haha!

[@virkots]

We used to dare each other to eat whole habaneros at school when I was young. Like you said, the pain from a habanero can actually feel worse than from a hot sauce. I remember one girl started crying after eating a whole habanero.

[@dino6080]

Nice!!!

[@Dqtube]

As a Carolina eater, my personal theory as to why a fresh pepper is potentially more potent than a sauce or extract is as follows. The other ingredients in fresh peppers also stimulate different taste buds, so the brain receives a broader range of signals than from sauce or extract alone, where some components are lost in processing. The whole experience is therefore more intense, and the gut microbiome may be similarly affected.

[@thomasstrickland9758]

Love your videos, super interesting! How the hell did you learn chemistry so well? I’ve always wanted to learn how people synthesize different chemicals p

[@LabCoatz_Science]

A lot of it just comes from experience, learning about certain reactions, and researching what other people have done. For example, I've been trying to make dopamine for a while, and by looking up dopamine on Wikipedia when I started, I could see that it's molecule was shaped a lot like amphetamine. So I looked at how people make amphetamine (I'm definitely on a list now, if I wasn't before, lol), found what ingredients I would have to swap to get the right molecule, and boom! Like I said though, it does take a lot of experience to accurately spot the similarities and say "hey, that might be applicable to this other chemical I want to make". Really, you just need to practice!

[@hikosaburokazuyoshi7118]

Dude, im drunk, its 4am here, you are legend mate :D im watching you after habanero - i love your composition, true legend my man :D! Edit: I fking love how you looked at that last wing with pure stuff. Right after pepper, pure freaking fear xDDD

[@ATLTraveler]

Ok this makes me feel batter now. I ate a habenero in high school thinking it wouldn’t be that bad compared to the ghost pepper at the time and it nearly killed me bro that shit was so hot.

[@d1fferen7]

Pepper spray with pure capsaicin (16 million+). That would be devastating. Lmao.

[@JJean64]

That can cause instant blindness

[@PaarthGuptaYT]

The C R U N C H of those chicken wings makes me want some! Did you make them at home or buy them frozen? If it’s the latter, then which ones did you get?

[@calvinmay8726]

Good work

[@CallMeSpinpie]

peppers: let's make a chemical to discourage mammals from eating us. humans:

[@ImNotQualifiedToSayThisBut]

Haha

[@MrUnibaker]

Ed is free to show his test results !

[@TheSylwek1100]

12:50 damn 3 on the non spicy sause basically ill be shitting bricks if I were you at this point Lmao

[@bikerfirefarter7280]

Interesting video.Keep em coming. Despite my moniker/thumbnail, I never suffer any 'after-burner' from chili peppers, once its passed my gullet its done. I grew and ate Bhut Jolokias last year, they are fierce but no legacy effect. My cat also loved really spicey chicken, way hotter than most people can tolerate, she also liked a sip of pure lemon juice, weird cat; RIP at 18-years. :-(

[@Stratos1988]

Last year I had a very unpleasant encounter with naga jolokia sauce in a burrito. Not even the actual pepper and I had to split one small burrito in to two servings, one of it with a healthy dose of icecream (more like I scream thou).

[@polkalamypekopeko2969]

You created the ultimate pepper spray - lethal

[@dewiehero7775]

I just watched you scientifically make hot sauce and do the best impression of yourself. You earn my like my dude.

[@ryanatkinson2978]

I watched this while slowly eating pickled jalapeños. I feel weak

[@KernelLeak]

Finally, the answer to the question "Has Mad Science gone too far?"... :D

[@LabCoatz_Science]

Not until I make fluoroantimonic acid...or chlorine trifluoride!

[@ryanpongracz8051]

Amazing video

[@Graterstuuf]

The movie Perfume, which I’m sure you’ve seen, could be made into a modern day film with your channel as an influence.

[@highlander723]

You Insane mad Scientist!!!!

[@Stratos1988]

I won't be surprised a slightest bit when chubbyemu drops episode about someone being unalived after eating flaming hot pepper.

[@tjsuemnicht1337]

Watching this instead of doing my chemistry homework

[@dhelix85]

I was dared to chew up and hold a chocolate habinaro in my mouth for 1 minute, and then spit it out. I did it but for 30 minutes afterward i was dizzy to the point i thought i was gonna pass out.

[@TheGhostGuitars]

16:30 It's my theory that the reason why the sauces don't exhibits the same level of heat as the actual fresh raw pepper is that the sauce's additives, in particular the sugars and oils, coats and partially isolates the capsaicin from the taste buds and other heat sensing sensors in mouth and throat. I am a cook in a Mexican restaurant and we often try to set bonfires in both ends of each other's GI tracts, in particular in the mouths and throats on one end and the posterior orfices in the other end. 🥵😅😉😁

[@karlbutlerking]

There has been a test carried out on this sauce which you are using , and the scoville heat unit score is about 61,019 Accuracies of a SHU sample from a sauce are questionable. The bottle states 91% pepper X . Pepper X comes in around 2.7M SHU.... 91% pepper X.... Hmmm I'm no mathematician but there's something wrong there.

[@EDungarian]

I've always found that habaneros don't have as much heat as the super hots, but what they do have is that pins and needles pain on the mouth tissues.

[@moss2309]

Is it true that capsaicin and dihydrocapsaicin rapidly decompose at temperatures above 190 °C? I thought we shouldn't do that to keep the heat. 🤔 Awesome video btw 😎, I love the science teached. 😊

[@iamsaintnoriega7267]

My sister walked by my laptop and glanced at the right time😂 she thought we was making some Breaking Bad 😂

[@ElderRaven]

This guy walked to mars instead of spaceship

[@oynlengeymer2434]

watching you try scrape it off the foil with a knife.. why did you not just ball up the foil, crush it tightly and then unfold it?

[@djstraylight]

Congrats, you made pepper spray.

[@CapnFlappyJaw42]

I have a coworker that loves spicy, I'd love to try to get him to eat just a drop of it lmao

[@LoopsDealer]

Hey, I really liked the video! I'm just wondering why you didn't try to recrystallize the capsaicin to see, might have helped with the taste. Anyway, cool experiment you made as always, and very brave to try the pure stuff!

[@LabCoatz_Science]

Glad you liked the video! I didn't recrystallize the capsaicin because capsaicin doesn't usually crystallize. Typically, it just produces a waxy semi-solid or an oil, as seen in the acid/base extraction. It is certainly possible to get solid white crystals of capsaicin, but I have no clue how...maybe supercritical CO2 extraction?

[@dmaifred]

Spoon of sugar crystals on the tongue helps way better than milk I find. Hence sweet chilli sauces and all other sweet and spicy recipes.

[@dhgodzilla1]

The Fire Rises

[@lilkittygirl]

Why is your milk grey? I’m so confused

[@zcalex7660]

Would be a bit fun to see how hot you got the extract ive tested 13m shu extract havent tried the crystals yet 13m was enough 😅 did rise 20min

[@BIGD-gj1vb]

Finished a dab of the supposed worlds hottest pepper sauce. Red habanero says. Hold my beer.

[@jery2847]

why not use a freeze dryer to remove the water and vinegar?

[@steammachine3061]

From personal experience iv found that hot sauces are easier to eat neat than a raw pepper. I used to watch a KZbinr take his hot sauces off a spoon and was keen to try his method from a sauce I made. My own personal fusion of scorpions and ghosts was an easy eat in comparison to even a standard supermarket scotch bonnet (habanero) I think because the sauce can go straight down where with a pepper you are going to cost it around every part of your mouth during the chewing phase before you can swallow. Only twice in my life have I had bad toilet experiences from chilli. Once was going through a full jar of pickled birds eye chilli's. And the other was a small thumb nail size of a dried ghost pepper.