>> "VISITING" WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM: [CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] >> WELL, HELLO EVERYBODY.

I'M HUELL HOWSER.

AND YOU KNOW OVER THE YEARS, WE HAVE ALL TRAVELED ALL OVER OUR STATE TOGETHER IN SEARCH OF, WELL, ADVENTURE.

WE'VE BEEN TO A LOT OF INTERESTING PLACES, MET A LOT OF VERY NICE PEOPLE.

BUT YOU KNOW WHAT?

RIGHT NOW, I'M KIND OF IN THE MOOD FOR A HOT TIME.

A HOT ADVENTURE.

A HOT, HOT, HOT ADVENTURE.

AND BOY, I THINK I'VE COME TO THE RIGHT PLACE.

RIGHT NOW WE'RE AT HISTORIC GRAND CENTRAL MARKET IN DOWNTOWN LOS ANGELES, ONE OF MY FAVORITE PLACES TO COME--NOT ONLY FOR THE FOOD BUT TO PEOPLE WATCH.

AND THERE'S SOME HOT STUFF HERE TOO, RIGHT OVER HERE IN THE CORNER.

AND THERE SHE IS WAITING ON US.

YOUR NAME IS?

>> ROCIO LOPEZ.

>> NICE TO MEET YOU.

NOW, I'VE BEEN HERE BEFORE--YEARS AGO-- TALKING TO YOUR FATHER.

>> SURE.

>> WHAT WAS HIS NAME?

>> FELISTINO LOPEZ.

>> YOU'VE GOT PICTURES OF HIM UP OVER THE CASH REGISTER.

HE WAS HERE FOR HOW MANY YEARS?

20 YEARS?

30 YEARS?

>> 40 YEARS.

>> 40 YEARS!

BEFORE HE PASSED AWAY.

WE DIDN'T REALLY EVER HAVE MUCH OF A CONVERSATION.

BECAUSE HE COULDN'T SPEAK ENGLISH AND I COULDN'T SPEAK SPANISH.

BUT WE ALWAYS WAVED AND SAID HELLO.

>> RIGHT.

>> I'M BACK NOW TO MEET HIS DAUGHTER.

AND I'M LOOKING FOR SOMETHING HOT.

YOU GOT ANYTHING HOT HERE?

>> YEAH.

THIS ONE RIGHT HERE.

THE [INDISTINCT] >> NOW, HOW HOT IS THAT?

>> VERY, VERY HOT WITH--IF YOU GET ONLY ONE DROP, THAT WILL BE ENOUGH.

>> THAT'S IT?

ONE DROP?

>> ONE DROP.

THAT WILL BE ENOUGH FOR THE PLATE.

>> FOR THE WHOLE PLATE!

IS IT GOING TO BURN MY THROAT, BURN MY TONGUE, BURN MY-- >> IF YOU TAKE IT BY ITSELF, YOU WILL BURN UP YOUR THROAT.

>> DO PEOPLE REALLY LIKE HOT, HOT, HOT THINGS?

>> YEAH.

BECAUSE THEN THE FOOD IS GOING TO TASTE GOOD.

>> I DON'T KNOW.

LOOK AT THAT.

IT SAYS "HOT SAUCE" ON IT.

AND IT LOOKS HOT.

>> RIGHT.

>> OH MY--I NEVER BOUGHT ANYTHING FROM YOUR FATHER.

I'M GOING TO BUY THIS.

BUT I'M STILL GOING TO LOOK--I THINK THERE'S STUFF EVEN HOTTER AROUND HERE, DON'T YOU?

>> [INDISTINCT] >> HOTTER THAN THIS?

>> YEAH.

BUT THAT ONE WE DON'T HAVE.

IT'S A JAPANESE CHILI.

>> OK.

SO WE'RE STARTING OUT KIND OF SLOW.

WE GOT THIS HOT, HOT, HOT STUFF.

SHE SAYS ONLY ONE DROP WILL BURN US UP.

THERE'S STILL MORE ON OUR HOT, HOT, HOT AGENDA.

WE'RE STILL LOOKING FOR HOT STUFF.

WE'VE COME TO ANOTHER BOOTH HERE IN THE GRAND CENTRAL MARKET.

AND LOOK AT ALL THESE HOT PEPPERS.

THESE THINGS LOOK HOT.

THE NAME OF THIS STAND IS?

>> IT'S VERY HOT, MY FRIEND.

>> IT'S VERY HOT.

THE NAME OF THIS PLACE IS?

>> VALERIA'S.

>> VALERIA'S.

>> VALERIA'S SEEDS AND SPICES.

>> DO YOU HAVE ANYTHING HOTTER THAN THIS?

>> [INDISTINCT] >> LET ME SEE IT.

YOU THINK THIS IS HOT TOO?

>> MORE THAN THIS ONE.

>> THE ONE I'VE ALREADY GOT IS HOT.

WHAT ABOUT ALL THIS STUFF?

LOOK AT ALL THESE PEPPERS?

THEY ALL LOOK HOT TO ME.

THEY'RE ALL HOT?

>> YEAH.

GREAT IN MOLE AND MEXICAN FOOD.

>> UH-HUH.

>> YEAH.

>> BUT YOU'RE NOT GETTING ME EXCITED ABOUT HOW HOT THEY ARE.

>> THIS IS THE HOTTEST ONE RIGHT HERE.

>> RIGHT HERE?

>> TASTE THIS ONE RIGHT HERE.

TAKE SOME AND-- >> YOU JUST WANT TO SEE ME BURN UP.

>> YOU'RE GOING TO WANT SOME ICE AFTER IT.

>> WHAT'S THIS CHILI CALLED?

>> CHILI [INDISTINCT] >> IS IT HOTTER THAN THIS?

>> IT IS DEFINITELY.

IT'S EXPENSIVE.

THIS ONE'S EXPENSIVE BECAUSE IT'S REALLY SPICY.

SO IT'S MORE EXPENSIVE.

$20 A POUND.

>> PEOPLE LIKE HOT STUFF, DON'T THEY?

>> OH, YEAH.

>> BUT THEY LIKE IT, DON'T THEY?

>> PEOPLE ARE SCARED OF IT.

>> THEY'RE SCARED OF IT?

>> YUP.

THEY TELL US.

>> I'M NOT SCARED OF IT.

IN FACT, I WANT SOMETHING EVEN HOTTER THAN YOU CAN GET DOWN HERE AT GRAND CENTRAL MARKET.

I'M LEAVING ALL THESE WIMPS, ALL THESE WIMPY CHILI PEPPERS BEHIND.

WE'RE GOING IN SEARCH OF A HOT, HOT, HOT, HOT, HOT CHILI PEPPER.

AND I KNOW WHERE TO GO FIND THAT.

AND IT'S NOT ANYWHERE NEAR GRAND CENTRAL MARKET.

IN FACT, IT'S IN A FRIEND OF MINE'S BACKYARD.

HERE WE GO.

OK. OUR HOT CHILI PEPPER ADVENTURE CONTINUES.

WE HAVE NOW LEFT GRAND CENTRAL MARKET IN DOWNTOWN LOS ANGELES.

WE HAVE TRAVELED--WHAT IS IT, MOE?--ABOUT 40-- >> 40 MILES FROM DOWNTOWN.

>> 40 MILES NORTH.

TO THE NICE LITTLE BEDROOM COMMUNITY OF SANTA CLARITA TO MEET UP WITH MOE.

NOW MOE'S M.O.

IS THAT YOU'RE THE BARTENDER AT EL COYOTE, WHICH IS ONE OF THE MOST HISTORIC RESTAURANTS, BARS, WATERING HOLES, HANGING OUT PLACES IN LOS ANGELES.

IT'S BEEN THERE FOR OVER 80 YEARS.

IT'S WORTH A STORY IN ITSELF.

FAMILIES, INDIVIDUALS HAVE BEEN GOING TO EL COYOTE LITERALLY FOR GENERATIONS.

MOE IS THE BARTENDER AT EL COYOTE, ONE OF THEM.

>> WORKING THERE FOR 26 YEARS.

>> 26 YEARS.

AND MOST OF THOSE YEARS I'VE BEEN AT THE BAR-- PURELY FOR HISTORICAL PURPOSES, OF COURSE--TALKING WITH MOE.

AND WE END UP TALKING ABOUT-- >> PEPPERS.

>> PEPPERS.

THAT'S HIS PASSION.

IN FACT, PULL OUT THAT IPHONE.

WHEN YOU TALK TO MOE AND HE PULLS OUT HIS IPHONE, MOST PEOPLE HAVE PICTURES OF THEIR FAMILY AND FRIENDS AND PETS ON THEIR IPHONE.

MOE HAS PICTURES OF HOT PEPPERS ON HIS IPHONE.

SO THAT SHOWS YOU HOW HARDCORE HOT PEPPER HE IS.

YOU'RE FROM BANGLADESH.

NOW, DO PEOPLE IN BANGLADESH, IS THAT SOMETHING YOU GREW UP--YOU DIDN'T KNOW ANY BETTER, DID YOU?

YOU STARTED EATING HOT PEPPERS WHEN YOU WERE A BABY.

>> WHEN I WAS A KID, I STARTED EATING HOT PEPPER.

BUT THE HOTTEST PEPPER, THE ONE KNOWN AS GHOST PEPPER, IS ALSO GROWN IN PART OF BANGLADESH AND INDIA.

SO THIS IS THE SAME REGION--ASSAM AND BANGLADESH, THEY'RE NEXT TO EACH OTHER, BORDER, AND THAT AREA IS THE HIGHEST RAINFALL AND THEY GROW THE HOTTEST PEPPER IN THE WORLD.

>> THE HOTTEST PEPPERS IN THE WORLD.

>> WORLD.

>> SO THE PEOPLE IN BANGLADESH AND IN INDIA ARE USED TO EATING EVERYTHING WITH THIS HOT, HOT-- >> YES.

SOME PEOPLE DO THAT.

SOME PEOPLE ARE KIND OF SCARED OF THEM.

THEY DON'T LIKE THAT.

BUT A PEPPERHEAD LIKE ME, I LOVE IT.

>> YOU'RE CALLED A WHAT?

>> PEPPERHEAD.

>> PEPPERHEAD.

HA!

NOW, THERE'S A SCALE OF PEPPERS, OF HEAT.

>> YES.

IT'S CALLED SCOVILLE HEAT UNIT.

>> WHO CAME UP WITH THAT?

>> IT WAS WILBUR SCOVILLE, THE CHEMIST WHO WAS BORN IN BRIDGEPORT, CONNECTICUT, I BELIEVE.

>> CAME UP WITH THIS SCALE TO MEASURE THE HEAT OF WHAT?

DO YOU CALL THEM PEPPERS OR CHILI PEPPERS?

>> CHILI HOT PEPPER.

>> CHILI HOT PEPPERS.

WHATEVER.

THEY'RE HOT.

>> YEAH.

HE INVENTED THE SCOVILLE UNITS.

AND THEY MEASURED THE HEAT LEVELS.

AND SO IN NEW MEXICO CHILI RESEARCH INSTITUTE, THEY HAVE THE MEASUREMENT.

EVERY PEPPER HAS TO GO THERE.

>> AND BE MEASURED.

HEAT MEASUREMENT.

>> AND ALSO IT HAS TO BE CERTIFIED BY THEM.

>> OK. NOW, LISTEN.

WE WERE JUST DOWN IN SOME PEPPER PLACES IN GRAND CENTRAL MARKET.

AND THEY GAVE US SOME PEPPER.

THEY SAID, ONE LITTLE DROP OF IT IN A PLATE WOULD BURN.

>> YEAH.

THOSE ARE LIKE VERY CONCENTRATED.

>> BUT THAT'S REALLY NOTHING COMPARED TO WHAT YOU'VE GOT, IS IT?

>> YEAH.

WELL, I DON'T KNOW WHAT THEY SHOWED YOU, IF I KNOW THE NAME.

EVERY PEPPER [INDISTINCT] HAS DIFFERENT HEAT LEVEL.

SO I DON'T KNOW WHICH PEPPER THEY SHOWED YOU.

>> SO THEY COULD HAVE BEEN HOT.

>> COULD HAVE BEEN HOT.

>> BUT YOURS ARE HOT, HOT, HOT, HOT, HOT, HOT, HOT.

>> HOTTEST RIGHT NOW.

BUT THERE ARE ALSO 3 NEW PEPPERS, 3 NEW OF THEM.

I BELIEVE ONE FROM AUSTRALIA.

THEY HYBRID TRINIDAD SCORPIONS WITH SOMETHING ELSE.

THE GROWER IS BUTCH TAYLOR.

HE NAMED THE PEPPERS SCORPIONS BUTCH T. >> AND THEY'RE EVEN HOTTER-- >> THEY'RE HOTTER THAN GHOST PEPPERS.

>> BUT THEY'RE NOT ON THE MARKET YET.

>> NOT YET.

BUT HOPEFULLY THIS COMING SUMMER I'LL GET SOME.

>> HE'S EXCITED.

HE WANTS SOMETHING EVEN HOTTER.

YOU CAN'T GET TOO HOT FOR YOU.

>> YEAH.

>> AND THERE'S ALSO ANOTHER ONE CALLED NAGA VIPER, WHICH IS FROM ENGLAND AND ANOTHER ONE CALLED INFINITY.

IT'S ALSO FROM ENGLAND.

>> ONE DROP OF IT AND YOU GO-- >> THIS IS A PEPPER--I HAVE A PICTURE OF THE PEPPER.

SO I'LL SHOW YOU LATER ON.

AND THOSE PEPPERS ARE A LITTLE BIT AHEAD OF GHOST PEPPER.

>> REALLY?

>> NOT MUCH.

A LITTLE BIT.

>> ALL RIGHT, SO THEY'RE HOTTER BUT-- >> EVERY NUMBER COUNTS.

>> OK.

BOY, I TELL YOU.

ONCE YOU GET OVER A CERTAIN NUMBER, I DON'T THINK IT MAKES MUCH DIFFERENCE.

'CAUSE ONCE YOU'VE BURNED THE WHOLE INSIDE OF YOUR MOUTH OUT, WHAT DIFFERENCE DOES IT MAKE?

>> OF COURSE, I ATE ONE JUST TO TRY IT ON HOW HARD IT IS.

THE NEXT MORNING, I COULDN'T FEEL MY TONGUE.

THAT WAS A SHOCK.

>> NOW, WE'RE IN YOUR BACKYARD BECAUSE YOU GROW YOUR HOT PEPPERS.

>> YES, I DO.

I LOVE TO GROW THEM.

>> YOU GROW THEM RIGHT HERE.

I'VE WAITED UNTIL NOW TO COME BY BECAUSE YOU WANTED TO WAIT UNTIL THE PEPPERS WERE RIPE.

NOW, WHAT ARE THESE?

LOOK AT THIS, CAMERON.

LET'S GET A NICE SHOT.

THESE ARE BEAUTIFUL.

>> GHOST PEPPERS.

>> THOSE ARE THE HOT ONES.

>> HOTTEST ONE.

>> LET'S STAND OUT OF THE SHADOW HERE SO THE SUN CAN HIT IT.

OH, WOW!

THOSE ARE CALLED GHOST PEPPERS.

AND THEY'RE THE HOT, HOT PEPPERS.

>> YES.

THEY'RE ALSO KNOWN AS GHOST JOLOKIA OR THEY HAVE ANOTHER NAME, NAGA JOLOKIA, WHICH COME FROM NAGALAND IN INDIA.

>> OK. NOW WHAT ABOUT--THOSE ARE ORANGE.

BUT WHAT ABOUT THESE.

LOOK AT THESE RIGHT HERE.

LOOK AT THIS, CAMERON.

I'M GOING TO HOLD ONE WITH MY HAND.

>> IT'S VERY HOT.

IT'S CALLED DEVIL'S TONGUE.

>> DEVIL'S TONGUE.

>> KIND OF SHAPED LIKE A TONGUE.

>> LIKE A TONGUE THAT'S JUST EATEN A HOT PEPPER.

ALL RIGHT, WE GOT DEVIL'S TONGUE.

NOW, WHAT ABOUT--LOOK AT ALL THESE.

>> THIS IS CHOCOLATE NAGA.

>> LOOK AT THIS, CAMERON.

RIGHT HERE.

>> CHECK OUT THIS ONE.

THIS IS A CHOCOLATE NAGA.

>> OH, LOOK OVER HERE.

HERE IT IS.

CHOCOLATE NAGA.

NOW, IS THAT HOT?

>> MM-HMM.

VERY CLOSE TO THE GHOST PEPPER.

IT'S THE SAME FAMILY.

JUST DIFFERENT COLOR.

>> SO ALL OF THESE--LOOK AT THESE OVER HERE.

THESE ARE ALL VERY HOT PEPPERS.

THIS IS ALMOST LIKE A LITTLE SECURITY SYSTEM YOU'VE GOT OUT HERE.

IF SOMEBODY WERE TO BREAK INTO YOUR YARD-- >> HE'S IN TROUBLE.

>> THEY'RE IN TROUBLE.

I THOUGHT YOU EVEN TOLD ME THAT YOU HAD-- >> THESE ARE CALLED [INDISTINCT] AND IT'S A VERY, VERY NICE FLAVOR.

IT'S A HYBRID ALSO.

>> BOY, THEY'RE BEAUTIFUL.

I THOUGHT YOU TOLD ME YOU HAD A FENCE AROUND SOME OF THESE TO KEEP SOME OF YOUR DOGS FROM EATING THEM.

>> SOMETIMES I HAVE.

>> OK. >> MY DOG'S ARE TRAINED.

THEY DON'T TOUCH THEM.

>> THEY KNOW NOT TO EAT THEM.

AND THIS KIND OF KEEPS CHILDREN--GOSH IF SOMEBODY CAME IN HERE AND SAW ONE OF THESE AND ATE IT BY ACCIDENT.

>> I'M IN TROUBLE.

>> THEY COULD SUE YOU, COULDN'T THEY?

>> THEY COULD IF THEY WANTED TO.

>> I MEAN, IT'S HOT!

>> THEY KNOW NOT TO TOUCH THOSE PEPPERS.

EVERY TIME I HAVE A VISITOR, I TELL THEM, "DO NOT GO NEARBY."

>> OK. STAY BACK FROM THE PEPPERS.

'CAUSE THEY'LL REACH OUT-- >> THESE GUYS ARE CALLED TIGER'S TOOTH.

SHAPED LIKE A TIGER'S TOOTH.

>> LOOK AT THESE, CAMERON.

LOOK OVER HERE.

>> THEY'RE ALSO VERY HOT PEPPERS.

BEAUTIFUL.

>> TIGER'S TOOTH.

WOW!

SO HOW MANY DIFFERENT KINDS OF PEPPERS-- >> I HAVE A LITTLE BIT MORE THAN THAT.

SOME OF THEM DIED.

MOTHER NATURE DIDN'T COOPERATE.

>> HOW MANY IN THE WORLD ARE THERE?

HOW MANY DIFFERENT KINDS OF PEPPERS ARE THERE?

>> I THINK THERE'S HUNDREDS MAYBE THOUSANDS.

'CAUSE THERE'S A PLACE I BUY ONLINE ON THE PEPPER PLANTS.

THEY HAVE THE LIST OF PEPPERS FROM ALL OVER THE WORLD.

>> AND WHERE IN THE WORLD--COME ON BACK OVER HERE.

COME OUT OF THOSE PEPPERS.

HE LIKES TO STAND RIGHT IN THE MIDDLE OF THE PEPPERS.

WHERE ARE THE HOTTEST PLACES IN THE WORLD FOR PEPPERS, THE CULTURES THAT LIKE HOT PEPPERS THE MOST?

>> WEST INDIES, CARIBBEAN, PERU.

>> WHAT ABOUT ASIA?

>> ASIA, WE HAVE SOUTHEAST ASIA WHICH START FROM ALL THE ASIAN COUNTRIES TOWARD BURMA, BANGLADESH, INDIA.

>> WHAT ABOUT AFRICA?

>> AFRICA HAS A LOT--THIS IS FROM--HERE.

THIS IS FROM AFRICA.

IT'S CALLED PATALI.

>> PATALI.

LOOK AT THESE, THEY'RE BEAUTIFUL.

LOOK AT THE COLORS ON THESE THINGS.

>> THOSE ARE FROM CENTRAL AFRICA.

>> WOW.

SO REALLY PRETTY MUCH EVERYWHERE IN THE WORLD.

>> I HAVE ONE GREEN ONE.

IT'S NOT RIPE YET.

UH, LET'S SEE.

>> IS IT HARD TO GROW PEPPERS?

DO YOU HAVE TO WATER THEM A LOT?

>> OH, YEAH.

IN THE SUMMERTIME, YOU HAVE TO WATER TWICE A DAY.

THIS IS FROM SENEGAL.

IT'S GREEN.

IT'S NOT RIPE YET.

>> WOW.

LOOK AT THAT.

LOOK, THERE'S ONE RIGHT THERE.

GREEN ONE.

HOLD IT UP FOR HIM TO SEE.

THERE YOU GO.

THAT'S A GREEN-- IS THAT GOING TO CHANGE COLORS WHEN IT RIPENS UP?

>> YES.

IT'S THE FIRST TIME I'M GROWING.

SO I DON'T KNOW WHAT COLOR IT'S GOING TO CHANGE TO.

>> SO YOU LIKE TO EXPERIMENT WITH YOUR PEPPERS.

ALL RIGHT, NOW LISTEN.

IT'S ONE THING TO LOOK AT MOE'S PEPPERS IN THE CONTAINERS.

>> THIS ONE IS CALLED CHILI MANZANA--APPLE PEPPER FROM PERU AND MEXICO.

>> LOOK AT THIS.

>> THERE'S A LADYBUG.

>> OK. LADYBUG, THAT'S GOOD LUCK RIGHT THERE.

LOOK AT THE LADYBUG RIGHT HERE.

THAT LADYBUG MIGHT NOT WANT TO GO OVER HERE TO THIS--LOOK AT THIS, CAMERON.

IT DOES.

IT LOOKS LIKE A TOMATO.

>> YEAH.

THEY GROW BIG.

THEY GROW ABOUT THE SIZE OF A SMALL TOMATO.

AND THEY'RE VERY TASTY.

IT HAS A LITTLE HEAT.

MAYBE 20- TO 30,000 SHU.

>> OK. WE'VE TALKED ENOUGH ABOUT THE CHILIES IN THE CONTAINERS.

I HAVE ARRANGED WITH MY FRIEND MOE NOW.

WE'RE GOING TO CUT THE CAMERA AND FIX UP THE TABLE.

BECAUSE YOU ARE PREPARING A TRADITIONAL BANGLADESH FEAST FOR US WITH THE GHOST PEPPERS.

>> GHOST PEPPERS AND OTHER HOT PEPPERS TOO.

>> ARE YOU READY?

HERE WE GO.

IT'S GOING TO BE HOT.

WATCH OUT.

THE ADVENTURE CONTINUES.

WE'VE MOVED JUST A FEW FEET TO THE-- BOY, YOU'VE GOT A BEAUTIFUL DISPLAY OF FOOD OUT HERE.

MOE, I DON'T KNOW YOUR LAST NAME.

>> N-E-W-A-Z.

NEWAZ.

>> NEWAZ.

AND HERE IS MRS. NEWAZ, WHO I'VE NEVER MET.

BUT YOU KNOW THAT YOUR HUSBAND AND I KNOW EACH OTHER FROM EL COYOTE.

>> MANY YEARS.

>> A LONG TIME.

>> NOW, DID YOU KNOW ANYTHING ABOUT HOT PEPPERS BEFORE YOU MARRIED MOE?

>> NOT AS MUCH AS I KNOW NOW.

BECAUSE NOW HE'S JUST PUT SO MUCH EFFORT.

AND IT JUST AMAZES ME HOW MUCH HE IS INTO THESE CHILI PEPPERS THIS YEAR.

>> DID YOU LIKE HOT THINGS?

>> I DIDN'T AS MUCH AS I DO NOW.

NOW, I'M JUST SO USED TO HIS FOOD.

AND IT'S WONDERFUL.

>> YOU DON'T KNOW ANY BETTER.

YOU'VE BEEN BURNED UP FOR HOW MANY YEARS NOW?

>> 27 YEARS.

>> OH!

YOU BROUGHT HER AROUND.

>> EXACTLY.

>> THAT WAS ONE OF THE PREREQUISITES.

COME ON AROUND HERE.

NOW, WHAT HAVE WE GOT HERE, MOE?

>> SHE LEARNED HOW TO EAT THOSE HOT PEPPERS.

>> SHE HAD TO.

WHAT HAVE WE GOT ON THE TABLE HERE?

>> THIS IS A RELISH--FRUIT RELISH--WITH THE HOT PEPPER.

>> THAT'S ALREADY GOT THE HOT PEPPER IN THERE.

>> IN THERE.

>> THIS LOOKS HOT.

>> THIS IS A HOT SAUCE MADE OUT OF GHOST PEPPER.

>> THIS IS THE HOT, HOT, HOT, HOT--I'M STAYING AWAY FROM THAT.

NOW, WHAT'S OVER HERE?

>> THIS IS A SALMON FISH CURRY--TRADITIONAL BANGLADESHI FISH CURRY.

>> WHAT ARE THESE RED THINGS?

>> THOSE ARE GHOST PEPPERS SITTING THERE.

>> SEE, THEY LOOK SO INNOCENT.

>> THEY ARE NOT.

>> IF YOU GOT ONE OF THOSE IN YOUR MOUTH, YOU'D BE DEAD.

WHAT'S OVER HERE?

NOW, THIS LOOKS COOL.

>> THIS IS LIKE A CUCUMBER SALAD, BANGLADESHI STYLE.

IT HAS PEPPERS.

>> HOT PEPPERS?

>> VERY HOT PEPPERS.

>> OH, MY GOSH.

SEE, YOU TRICK PEOPLE.

WHAT'S THIS?

>> THIS IS A STIR-FRY.

POTATOES AND STRING BEANS WITH HOT PEPPERS.

>> THERE ARE HOT PEPPERS IN THERE!

AND WHAT ABOUT THIS?

THIS LOOKS COOL.

OH, I DON'T KNOW.

LOOK, HERE ARE THE RED-- >> THE YELLOW ONE IS JUST A BELL PEPPER.

IT'S SWEET.

>> WHAT IS THIS RED STUFF?

>> THAT'S A BELL PEPPER.

THE LITTLE DOT--THOSE ARE THE HOT PEPPERS.

>> JUST THE LITTLE DOTS.

>> YEAH.

THOSE ARE THE HOT PEPPERS.

SO THIS IS CALLED [INDISTINCT] WHICH IS [INDISTINCT] >> NOW, YOU ALL SIT AROUND AND EAT THIS STUFF AT NIGHT?

>> AS MUCH AS WE CAN.

WE DO WHEN WE HAVE TIME TO COOK.

AND WE SIT AROUND AND WE JUST ENJOY ALL THESE DELICIOUS FOODS.

>> NOW, IS WATER--HERE'S WHAT I BROUGHT TO THE PARTY.

IS WATER GOING TO DO ME ANY GOOD AT ALL?

>> OH, NOT AT ALL.

YOU HAVE TO HAVE SOME KIND OF ICE CREAM OR YOGURT.

>> SO THIS WON'T DO ANY GOOD.

>> NO.

WE NEED THAT THING A LITTLE BIT STRONGER.

>> LIKE WHAT?

TEQUILA OR WHAT?

>> WELL, I DIDN'T WANT TO SAY TEQUILA.

BUT I THINK SO.

>> BUT WATER WON'T DO ME-- >> WATER WON'T DO THE TRICK.

IT'S PRETTY--ESPECIALLY THESE PEPPERS ARE REALLY HOT.

ESPECIALLY THE GHOST PEPPERS.

>> OH, I KNOW.

>> THEY HAVE A STORY OF THEIR OWN, BUT THEY'RE VERY HOT.

>> OH, MY.

WELL, WHAT SHOULD WE TRY THAT IS NOT GOING TO BE ALMOST SADISTIC WATCHING IT ON THE AIR?

>> YOU CAN TRY SOME [INDISTINCT] THERE.

>> I GREW UP IN A FAMILY IN TENNESSEE.

WE DIDN'T EAT HOT STUFF.

>> NO.

BUT PEOPLE ARE INTO HOT STUFF NOW.

>> SEE, THERE ARE A LOT OF PEOPLE OUT THERE WHO ARE INTO HOT STUFF.

THERE ARE A LOT OF PEOPLE WHO ARE NOT INTO HOT STUFF.

>> YOU'D BE SURPRISED.

IN TEXAS, THEY'RE INTO HOT PEPPER.

>> BUT DON'T THE HOT, HOT PEPPERS JUST RUIN THE TASTE OF THE FOOD?

'CAUSE IT BURNS EVERYTHING?

>> YOU DON'T PUT A LOT.

YOU JUST PUT A LITTLE BIT ON.

>> BUT YOU DON'T NEED A LOT.

>> YOU PUT A LITTLE BIT HOT PEPPER JUST TO TASTE IT.

>> ALL RIGHT, WHAT CAN I TRY THAT'S JUST-- >> YOU CAN TRY SOME OF THIS.

>> WHAT ABOUT JUST THE CRACKER BY ITSELF?

>> NO.

>> BUT WHAT A MINUTE NOW, IS THERE ANY-- >> THIS IS NOT VERY HOT.

>> LOOK AT THIS.

ARE THERE PEPPERS IN THERE?

>> IT PROBABLY HAS A TINY BIT.

>> BUT NOT GHOST PEPPERS.

>> NO.

IT'S ANOTHER KIND.

TELL ME HOW YOU FEEL THE HEAT LEVEL.

IT'S VERY MILD.

>> VERY MILD.

>> IT HAS A LITTLE KICK.

>> OH.

>> YEAH, IT COMES.

>> CREEPS UP ON YOU.

>> OH, BOY.

OH, BOY.

>> IT KICKS BACK.

>> AND THE WATER WON'T DO ANY GOOD?

>> WELL, THAT KIND OF HEAT, WATER WILL BE OK. >> AND THAT'S THE MILDEST STUFF YOU'VE GOT?

>> THAT'S THE MILDEST STUFF.

TRY THAT.

>> LOOK AT THIS.

>> I WOULD SUGGEST YOU TRY THAT.

>> THAT'S THE GHOST PEPPER!

>> WANT TO TASTE IT?

>> COME ON OVER HERE.

DO YOU WORK WITH MOE AT EL COYOTE?

>> OH, NO.

HE'S MY FRIEND.

>> I VISIT EL COYOTE.

>> OH, YEAH.

I KNOW.

A LOT OF PEOPLE DO.

HAVE YOU EVER HAD A GHOST PEPPER?

>> YES.

I'VE BEEN WAITING FOR THIS.

>> HE LOVES PEPPER.

THAT'S WHY I INVITED HIM.

>> THIS IS WHAT I DO.

LIKE THAT.

>> WAIT A MINUTE!

LOOK AT THE AMOUNT OF PEPPER YOU PUT ON THAT THING.

>> OH, HE LOVES HOT PEPPER.

>> IT'S VERY GOOD.

MOST IMPORTANT IS IT'S FLAVOR.

>> GO AHEAD.

THEN I WANT TO WATCH YOU DO IT.

NOW, YOU DO THE SAME THING.

COME ON OVER HERE, MRS. MOE.

YOU DO THE SAME THING.

>> OK.

THIS IS THE KILLER SO.

THE IS THE KILLER ONE.

>> SEE, LOOK.

YOU JUST GOT A LITTLE BIT ON THERE.

>> A LITTLE'S OK. >> ALL RIGHT, AND LOOK AT MOE.

LOOK AT MOE.

LOOK WHAT HE PUT ON THAT CRACKER.

NOW, THIS IS THE GHOST.

THIS IS THE HOT, HOT, HOT, HOT, HOT, HOT.

AND WHAT'S THE RANGE ON THIS?

WHAT'S THE HEAT RANGE?

IN THE MILLIONS?

>> GHOST PEPPER IS 1.04 MILLION.

>> I WAS BEING SARCASTIC.

IT'S IN THE MILLIONS?

>> MILLIONS.

>> AND LOOK AT HIM.

HE'S EATING IT.

HA!

YOU'RE BEGINNING TO SWEAT.

BUT LOOK AT MOE.

HE'S NOT SWEATING A BIT.

I EAT IT EVERY DAY.

SO IT'S NOTHING NEW.

>> ALL RIGHT, I'M GOING TO PUT ONE DIP.

JUST ONE DIP.

>> YEAH, THAT'S GOOD.

>> JUST THAT.

YOU CAN HARDLY EVEN SEE IT.

AND I'M GOING TO EAT THE WHOLE HALF A CHIP AT THE SAME TIME.

I MEAN, REALLY, THIS ISN'T GOING TO BE PAINFUL, IS IT?

>> NO, NO.

[INDISTINCT] >> OH, MY GOSH.

>> AND YOU ATE IT JUST-- >> WELL, I EAT IT EVERY DAY.

>> OH, MY!

OH, IT'S BURNING.

>> I TOLD YOU.

[INDISTINCT] IT'S DELICIOUS AND YOU'RE GOING TO GET USED TO IT AFTER A WHILE.

>> YOU'RE CRAZY.

YOU'RE CRAZY.

>> YES.

VERY CRAZY.

>> HOW COULD ANYBODY EAT THAT MUCH?

I JUST HAD A LITTLE SPECK AND IT'S KILLING ME RIGHT NOW.

>> YOU'RE NOT USED TO IT.

WAIT AND SEE.

WE EAT IT ALL THE TIME.

SO IT'S NOT A BIG DEAL.

>> DO YOU HAVE ANYTHING WITHOUT PEPPER IN IT THAT I COULD EAT?

A PIECE OF BOLOGNA A SLICE OF CHEESE?

ANYTHING?

>> I'LL GO GET IT RIGHT NOW.

>> OH, MY GOSH.

WELL, I GOT--OH!

>> THIS IS REALLY HOT.

>> I'M NOT.

THIS IS IT.

I DON'T WANT TO BE RUDE.

>> HOW ABOUT A PIECE OF FISH?

>> MAYBE A PIECE OF FISH AND FISH THE CHILI OUT OF IT.

>> NO, NO, NO CHILI.

>> NO PEPPERS.

>> PUT SOME RICE IN THERE.

>> OF COURSE.

>> YEAH, PUT ICE IN IT, PLEASE.

OH, RICE.

I THOUGHT YOU SAID ICE.

I WAS GETTING EXCITED.

>> A LITTLE RICE.

>> THIS HAS BEEN A REAL ADVENTURE.

WE WENT IN SEARCH OF HOT, HOT, HOT, HOT, HOT, HOT P-P-PEPPERS.

AND WE FOUND 'EM HERE IN THE BACKYARD AT MOE'S HOUSE.

THANK YOU, SIR.

THE NAME OF THIS IS GHOST PEPPER.

AND IF YOU SEE IT IN THE STORE, DON'T BUY IT.

KEEP YOUR CHILDREN AWAY FROM IT.

>> YEAH, YOU CAN BUY IT.

BUT KEEP YOUR CHILDREN AWAY FROM IT.

>> KEEP YOUR CHILDREN AWAY FROM IT.

BOY, THIS HAS BEEN A DELIGHT.

WE HAVE COME ALL THE WAY TO SANTA CLARITA IN SEARCH OF HOT STUFF.

AND WE FOUND IT.

I'M GOING TO EAT THE SALMON NOW.

BOY, THIS HAS BEEN A CULINARY PIECE DE RESISTANCE.

MOE AND HIS HOT PEPPERS.

HE LOVES THEM.

I DON'T KNOW WHAT YOU THINK ABOUT IT.

BE CAREFUL WHEN YOU TRY THESE THINGS.

>> THIS IS NOT HOT.

>> I'M GOING TO END UP WITH FISH AND RICE.

BUT THERE'S LOTS OF HOT STUFF HERE IF I WANTED TO TRY THAT TOO.

THIS HAS BEEN ONE OF THOSE HOT, HOT, HOT, HOT, HOT, HOT, HOT ADVENTURES.

IF YOU LIKE HOT PEPPERS, YOU'VE HAD A WONDERFUL TIME.

IF YOU DON'T LIKE HOT PEPPERS, I HOPE YOU CUT THE TV SET OFF ABOUT 15 MINUTES AGO.

BECAUSE THIS WOULD HAVE BEEN PAINFUL FOR SOMEBODY WHO DIDN'T LIKE IT.

WE'VE HAD A WONDERFUL TIME WITH MOE, HIS FRIEND, HIS WIFE, HIS DOGS, AND HIS PEPPERS HERE IN SANTA CLARITA.

THUMBS UP EVERYBODY.

HERE'S TO HOT PEPPERS FOREVER.

WE WANTED A HOT ADVENTURE.

AND TRUST ME, WE GOT ONE.

>> I USED TO LIVE IN SAN FERNANDO VALLEY, MY OTHER HOUSE, AND ONE DAY--I GREW PEPPERS FOR 20 YEARS MAYBE--SO I WAS ROASTING SOME HOT PEPPER IN THE BARBEQUE OUTSIDE.

>> ON THE GRILL.

>> ON THE GRILL.

AND MY NEIGHBOR CAME TO ME AND SHE SAID, "MOE, WHAT ARE YOU DOING?

WE CAN'T BREATHE."

I SAID, "I'M JUST ROASTING SOME HOT PEPPERS."

>> THEY COULDN'T BREATHE NEXT DOOR.

IT WAS A HOT, HOT--I MEAN, THEIR EYES WERE BURNING.

AND I SAID, "WELL, I'M ROASTING SOME PEPPER."

YOU KNOW, TRYING TO MAKE SOME HOT SAUCE.

>> BUT NOT MAKING GOOD FRIENDS WITH YOUR NEIGHBORS.

>> YEAH, BUT THEY'RE NICE PEOPLE.

BUT THEY JUST HAD TO SAY BECAUSE IT WAS TOO STRONG.

I MEAN, IT'S WAY TOO STRONG.

AND EVEN I HAD TO PUT NAPKINS OVER MY NOSE.

>> WE'VE HAD A LOT OF FUN WITH THIS.

BUT THERE ARE SOME TRUE HOT PEPPER AFICIONADOS NOW IN INCREASING NUMBERS ALL OVER THE WORLD.

>> YES, THEY'RE GETTING SO POPULAR.

EVERYWHERE, EVERY COUNTRY IS TRYING TO GET THE HOTTEST PEPPER AS POSSIBLE.

>> WHY?

>> BECAUSE I GUESS IT'S A TREND.

AND PEOPLE LOVE THAT HOT STUFF.

AND IT STARTED FROM GHOST PEPPER.

BEFORE THE GHOST PEPPER, I HAD THESE GUYS.

>> HE'S SHOWING US SOME MORE OF HIS PEPPERS.

>> I JUST GOT ONE.

>> OH, NOW SEE.

THAT LOOKS LIKE A PEPPER.

PUT IT UP IN THE SUN.

LOOK AT THAT.

>> THIS IS CALLED RED SAVINA.

>> UH-HUH.

>> AND THIS PEPPER WAS THE HOTTEST FOR ALMOST 10 YEARS OR MAYBE LONGER, UNTIL THE GHOST PEPPER CAME OUT ON THE MARKET AND KNOCKED THIS ONE OUT.

>> AND THERE WILL BE SOMETHING AFTER THAT EVEN HOTTER.

>> THIS ONE, THE HEAT LEVEL IS ABOUT 550-850.

>> THOUSAND.

HUNDRED THOUSAND.

>> WHICH IS NOTHING COMPARED.

BUT WHAT IS IT--I MEAN, THERE REALLY ARE A LOT OF PEOPLE OUT THERE WHO ARE BECOMING GOURMETS WHEN IT COMES TO HOT PEPPERS.

>> EVEN WE'RE WATCHING THE COOKING SHOW, THEY'RE USING A LOT OF HOT PEPPERS NOW.

>> ON THE FOOD NETWORK.

>> FOOD NETWORK, EXACTLY.

>> SO PEOPLE'S PALATES ARE GETTING MORE AND MORE TOLERANT AND MORE AND MORE RECEPTIVE TO HOT, HOT, HOT THINGS.

>> YES, IN FLORIDA THERE'S A BURRITO PLACE SELLING THE BURRITO MADE WITH THE GHOST PEPPER.

AND THOSE ARE THE HOTTEST BURRITOS IN THE WORLD YOU CAN BUY.

>> SO YOU SEE, WE'RE ON THE CUSP OF A TREND, A HOT TREND THAT IS DEVELOPING ALL OVER THE WORLD.

AND THIS TREND MAY JUST HAVE STARTED ON YOUR IPHONE AT WORK AND IN YOUR BACKYARD HERE IN SANTA CLARITA.

PEPPERS ARE KING AND QUEENS.

>> AND CHILDREN.

>> PEPPERS ARE GOING TO RULE THE WORLD BEFORE LONG.

>> ♪ HOW YOU FEELING?

HOT, HOT, HOT!

HOW YOU FEELING?

HOT, HOT, HOT!

HOW YOU FEELING?

HOT, HOT, HOT!

HOW YOU FEELING?

HOT, HOT, HOT!

HOT, HOT, HOT!

HOT, HOT, HOT!

HOT, HOT, HOT!

HOT, HOT, HOT!

HOT, HOT, HOT!

ARRIBA!

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