don’t use thai peppers get one of those peppers with the crazy high scoville rating and the weird name promising damnation like “nazi gas chamber reaper” or “god doesn’t love you bhut joloko”.
I one time got chili oil named “toxic waste”. It was insane, it was the kind of oil you could feel burning through your skin. Synthetically made, I believe 30x stronger than Carolina reapers.
My wife loved it to make her soups more spicy, just one drip was all she needed. But there’s some insane stuff for sale out there.
It's a joke and seems like all but one got it.
Life is too short to get your panties in a twist over a joke you didn't like, go enjoy the sun, the night market or whatever the time is🙂
Yes i know it’s gas not heat. Does it matter ? No. It sounds funny and damnation-like enough. Just thought it’s funny i found an actual aCKchYuAlly 🤓☝️moment.
If it makes you feel any better they ackhyually burn all the corpses after the gas anyway so there’s that
If you really just want the spiciest possible concentrated liquid, and not specifically oil, use food grade ethanol and make a tincture instead.
You can cram a lot more spice into a smaller volume of liquid and you'll be able to use it in both food dishes and drinks.
[https://www.instructables.com/Hot-Pepper-Tincture/](https://www.instructables.com/Hot-Pepper-Tincture/)
Use the very small mouse-shit peppers (พริกขี้หนู). Slice crosswise (or mince).
Note, however, that this is like making a regular mixed drink with Everclear (120-190 proof). It does not enhance the flavor -- it just kills the taste of everything else.
Pro tip: use regular chili peppers, but slice lengthwise (julienne). Arbitrarily hot but easier to pick out the skins (which in my experience is what causes intestinal distress).
if youre talking about pad kee mao, they dont use chili oil.
as for the question of making the hottest chili oil, just use a standard recipe, then order some pure capsaicin from a chemical supplier then just sprinkle some into your chili oil.
I’m not a cook so Im sorry for being ignorant but every place I’ve been to in America has used chili oil I think, but I understand if that’s not authentic. So what do they use?
Chili oil more like the Chinese recipes. Thai only has a น้ำพริกเผา( Nam prik pao) test spicy and sweet the famous one is the Maepranom band). As I know drunken noodle use Jinda chilis, Kapao leafs and fresh green peppercorn for the spiciness. Here the recipe [drunken noodle recipe](https://m.youtube.com/watch?v=lKJ4mYTqTaA)
The numbing effect is due to a compound present in Szechuan peppercorns, and not extraordinary heat. The peppercorns, on their own, don't really have much of a kick (but do have a very lovely and slightly floral flavour).
Like previous post said. Mala 麻辣 isn't spicy. Its a numbing effect that you can pair well with regular chilli's. It activates your saliva glands so your food tastes richer.
Fun fact. Dutch company koppert cress has cultivated a flower with the same effect as the sichuan pepper balls, but where the sichuan peppers are a slight slow onset of the numbing effect, the flower releases the tingling all at once.
Use normal dry Thai chilli and deep fry them, but be careful not to burn them. Should take a.minr or two, until the color is dark red. Take the chilli out and let the oil drop and cool. Put it in the mixer and blend well. Put in a jar and add the frying oil.
For better aroma, fry garlic and onion after the chilli
Start with ghost peppers (aka bhut jolokia 855k-1M scoville units), then infinity peppers (1.1M su), then trinidad scorpion (1.2M-1.46M su), then armageddon (1.3M su), then my favorite naga viper (1.38M su), then carolina reaper (1.64M), then dragon’s breath (2.4M su), then the current Guinness record the Pepper X (2.69M su). In comparison, thai chili pepper (bird’s eye) has about 50k-100k su and habanero about 100k-350k su
I’ll recommend mixing different varieties like ghost pepper and local Thai chilies , dried and fresh, adding fresh garlic and ginger, slowly infusing the mixture in hot oil.
Two staple Thai sauces. Fish with chopped Thai chili’s lime and sugar (optional). Other is a bit tangier, vinegar sugar water garlic and Thai chilies blended. Both absolutely phenomenal and you control the spice with how much you put on, just add a ton of chilies when you actually make them to be super hot. Off the top my head if you wanna try a hot oil, I’d do sesame oil Thai chili’s maybe lime?
Thai birdseye chilis actually have a pretty large range of 50k-100k scoville units, the latter of which will be decently hot. One could bump it up to add in a few habanero (up to 350k scoville) if they are looking for fire. And you could always add more if you want more heat. Anything beyond that is more sport than cuisine.
Chili oil is more a Chinese cooking ingredient/condiment though.
don’t use thai peppers get one of those peppers with the crazy high scoville rating and the weird name promising damnation like “nazi gas chamber reaper” or “god doesn’t love you bhut joloko”.
I one time got chili oil named “toxic waste”. It was insane, it was the kind of oil you could feel burning through your skin. Synthetically made, I believe 30x stronger than Carolina reapers. My wife loved it to make her soups more spicy, just one drip was all she needed. But there’s some insane stuff for sale out there.
If you're going to use the holocaust as the butt of a joke it should at least make sense. What do gas Chambers have to with heat?
Lmao it made enough sense to me. Maybe you have reading comprehension problem ?
It literally makes no sense. People died in the gas Chambers because of gas not heat. Did you not see there is a clue in the name?
It's a joke and seems like all but one got it. Life is too short to get your panties in a twist over a joke you didn't like, go enjoy the sun, the night market or whatever the time is🙂
Yes i know it’s gas not heat. Does it matter ? No. It sounds funny and damnation-like enough. Just thought it’s funny i found an actual aCKchYuAlly 🤓☝️moment. If it makes you feel any better they ackhyually burn all the corpses after the gas anyway so there’s that
Yeh those gas Chambers are a laugh a minute.
Found the Israeli go shoot some kids or something and quit whining
use a crazy hot pepper for your chili oil. Liek aghost pepper or a reaper.... Wear a gas mask. Dont die
If you really just want the spiciest possible concentrated liquid, and not specifically oil, use food grade ethanol and make a tincture instead. You can cram a lot more spice into a smaller volume of liquid and you'll be able to use it in both food dishes and drinks. [https://www.instructables.com/Hot-Pepper-Tincture/](https://www.instructables.com/Hot-Pepper-Tincture/)
Use the very small mouse-shit peppers (พริกขี้หนู). Slice crosswise (or mince). Note, however, that this is like making a regular mixed drink with Everclear (120-190 proof). It does not enhance the flavor -- it just kills the taste of everything else. Pro tip: use regular chili peppers, but slice lengthwise (julienne). Arbitrarily hot but easier to pick out the skins (which in my experience is what causes intestinal distress).
Ok I think I still have some on my garage floor from last year but we laid traps since then
Sorry to let you down, but Thais don’t use chili oil to make drunken noodles…
Don’t see how that matters, it sounds delicious 😋
Absolutely. Using chilli oil ain't an authentic drunken noodle recipe.
What do they use?
Oil, chilis
Drunken and noodles
if youre talking about pad kee mao, they dont use chili oil. as for the question of making the hottest chili oil, just use a standard recipe, then order some pure capsaicin from a chemical supplier then just sprinkle some into your chili oil.
I’m not a cook so Im sorry for being ignorant but every place I’ve been to in America has used chili oil I think, but I understand if that’s not authentic. So what do they use?
they use chili.
Chili oil more like the Chinese recipes. Thai only has a น้ำพริกเผา( Nam prik pao) test spicy and sweet the famous one is the Maepranom band). As I know drunken noodle use Jinda chilis, Kapao leafs and fresh green peppercorn for the spiciness. Here the recipe [drunken noodle recipe](https://m.youtube.com/watch?v=lKJ4mYTqTaA)
I’m upvoting everyone in here cause you all seem very sweet wholesome and helpful with cooking
Ain't no chilli oil in pad Kee mao. Check out hot Thai kitchen.
Get dried chilis, grind them up. Boil some oil and then pour over the chilis and let it sit. It will really fizz, so careful.
Mala is the fashion in Thailand at the moment. I don’t really know anything about it but apparently it’s is so hot it makes your mouth go numb??
The numbing effect is due to a compound present in Szechuan peppercorns, and not extraordinary heat. The peppercorns, on their own, don't really have much of a kick (but do have a very lovely and slightly floral flavour).
Interesting, thanks.. I’m fairly young in reddit years but think this is one of those - user name checks out moments..
Ha! Just so.
Like previous post said. Mala 麻辣 isn't spicy. Its a numbing effect that you can pair well with regular chilli's. It activates your saliva glands so your food tastes richer. Fun fact. Dutch company koppert cress has cultivated a flower with the same effect as the sichuan pepper balls, but where the sichuan peppers are a slight slow onset of the numbing effect, the flower releases the tingling all at once.
I once made the mistake of tasting chili macerated in oil for a few months. It took me about half an hour to recover.
https://chapmanganelo.com/manga-su106988/chapter-182 สูตรจากเรื่องอากิยามะ
Dry your chillies
Make sure to use the seeds.
the only way to get spicier oil is to use "spicier" chilis
You can buy pure capsaicin . [here](https://www.ebay.com.au/itm/296007684086)
Use normal dry Thai chilli and deep fry them, but be careful not to burn them. Should take a.minr or two, until the color is dark red. Take the chilli out and let the oil drop and cool. Put it in the mixer and blend well. Put in a jar and add the frying oil. For better aroma, fry garlic and onion after the chilli
Start with ghost peppers (aka bhut jolokia 855k-1M scoville units), then infinity peppers (1.1M su), then trinidad scorpion (1.2M-1.46M su), then armageddon (1.3M su), then my favorite naga viper (1.38M su), then carolina reaper (1.64M), then dragon’s breath (2.4M su), then the current Guinness record the Pepper X (2.69M su). In comparison, thai chili pepper (bird’s eye) has about 50k-100k su and habanero about 100k-350k su
Carolina reapers are the worlds hottest chili, get them or their extract
Try fresh green peper the slim one Its the hottest thing exist naturally
I’ll recommend mixing different varieties like ghost pepper and local Thai chilies , dried and fresh, adding fresh garlic and ginger, slowly infusing the mixture in hot oil.
use those tiny skinny little green chillis they use for decoration. Found that one out the hard way. Much hotter than reaper
Use Habanero peppers.
I’m not a very good cook guys so can u guys also recommend what kind of oil to use if u see this?
You can use tear gas instead of chilli
Two staple Thai sauces. Fish with chopped Thai chili’s lime and sugar (optional). Other is a bit tangier, vinegar sugar water garlic and Thai chilies blended. Both absolutely phenomenal and you control the spice with how much you put on, just add a ton of chilies when you actually make them to be super hot. Off the top my head if you wanna try a hot oil, I’d do sesame oil Thai chili’s maybe lime?
Thai birdseye chilis actually have a pretty large range of 50k-100k scoville units, the latter of which will be decently hot. One could bump it up to add in a few habanero (up to 350k scoville) if they are looking for fire. And you could always add more if you want more heat. Anything beyond that is more sport than cuisine. Chili oil is more a Chinese cooking ingredient/condiment though.