Troy Primeaux, Ӱר09, wants to create the worldӰרs hottest pepper.
PeppersӰר spiciness, or pungency, is measured in heat units on the Scoville scale, which corresponds to how much capsaicin oil they contain. A cayenne pepper is about 40,000 SHU, while a habanero chili is between 100,000 and 350,000 SHU.
Primeaux is aiming toward the top end of the scale. ӰרItӰרs believed that the hottest peppers may be about 2 million units,Ӱר he said.
A self-professed Ӱרchilihead,Ӱר Primeaux holds a bachelorӰרs degree in sustainable agriculture/horticulture from UL Lafayette. He works for his alma mater, conducting research for the Louisiana Department of Environmental Quality.
In 2005, Primeaux crossed two hot peppers, one from Malaysia and one from Trinidad. The result was a Ӱרgnarly-looking,Ӱר gleaming red pepper that packs a punch: about 1.4 million SHU. Its name, 7-Pot Primo, suggests that one pepper is hot enough to season seven pots of food.
Primeaux is going back to those original varieties to create a new hybrid. The plants will be grown in UL Lafayette facilities; heӰרll seek a patent.
His new pepper may have a distinctive look.
Since the ӰרӰרs school colors are red and white, Primeaux will attempt to create a hot, white pepper.
ThatӰרs dicey, because pungency is a dominant genetic trait in peppers, while color is recessive. ӰרThe heat typically takes a back seat to the color and vice versa,Ӱר he explained.
ӰרIӰרm confident I can make my 7-Pot Primo hotter, but making it white could prove a challenge. ItӰרs a challenge IӰרm looking forward to.Ӱר