The world's hottest chili, the Naga Viper, hails from Cumbria, a small county in the U.K. It's so hot that experts are thinking about using it in spice bombs to incapacitate enemy soldiers in battle.
Gerald Fowler, the man who created the pepper by crossing three of the hottest varieties of chili pods known to humans, runs the Chilli Pepper Company in England.
The pepper has a world-setting tongue-scorching Scoville rating of 1,359,000 units, beating its predecessor, the Bhut Jolokia, or "ghost chili", by 300,000 points. The Scoville scale rates heat by tracking the presence of a chemical compound. To get a better idea of how blazing hot this pepper is, most varieties of jalapeño peppers measure in the 2,500 to 5,000 range.
"It's painful to eat," Fowler told the Daily Mail. "It's hot enough to strip paint."
Fowler makes customers sign a waiver declaring that they're of sound mind and body before trying a Naga Viper-based curry. But, he insists that eating the fiery chili does the body good.
"It numbs your tongue, then burns all the way down," he said. "It can last an hour, and you just don't want to talk to anyone or do anything. But it's a marvelous endorphin rush. It makes you feel great."
Anyone that picks the jalapeño peppers out of their food — steer clear of the Naga Viper!