You might think that you’d need to spend days trekking through the world’s gnarliest jungle to find the most ferocious pepper on the planet. It’s not hard to imagine it resting on a plinth, a la Indiana Jones, where it’s worshipped by a previously uncontactable tribe and guarded by a large boulder. As it turns out, the truth is significantly less exotic.
Coming soon to the fruit and veg section of one of the UK’s most popular supermarkets, the Armageddon Chilli is set to make a big impact on British grocery shopping. So called for its ferocious intensity, the pepper is rumoured to be around 400 times hotter than a jalapeno, and therefore fierce enough to bring even the toughest pepper head out in a cold sweat. Be warned - this chilli is not for the faint of heart.
Produced in Britain by expert chilli grower Salvatore Genovese, the Armageddon is believed to tip the Scoville scales at a scorching 1.3 million SHUs, which if correct would put it just behind the infamous Carolina Reaper. However, experts believe that Britain’s rapidly warming climate could cause the Armageddon to overtake the Reaper, and some have suggested that individual peppers may have even got there already.
Despite their genuinely frightening intensity, Genovese, who produces more than a million peppers every week at his farm in Bedfordshire, believes that there is a market for super spicy chillies. Speaking to The Sun, Genovese revealed, “Sure, some like to show how tough they are by munching one of these super-hot chillies. But the key to the demand is more and more families in Britain are using them in cooking.”
Of course, when you’re playing with 1.3 million SHUs, you have to be extra careful in the kitchen. Experts including Tesco buyer Nick Foulds have suggested that the Armageddon can impart a “wonderfully fruity taste” if used sparingly. Chefs should note, however, that working with the chilli requires gloves, and that only a few slices are needed in order to give your food a serious kick. Your family might not forgive you if you go overboard.
This article originally appeared on vt.co