Naturally I wanted to know if anyone had tried cooking with or eating this super spicy compound. I found this [0]:
> “With a friend, we put one drop of a very dilute solution”—he pointed to the tip of his tongue—“and then immediately rinsed it off. At the point where we put it, I couldn’t feel anything for a week.”
To anyone with the same bad idea as me, the answer is no, we don't want to eat these.
For anyone else reading this, the link cited above contains a wealth of technical and practical information about peppers and related flavors, and it even delves into the psychological aspects of spiciness. It’s a great read.
> “With a friend, we put one drop of a very dilute solution”—he pointed to the tip of his tongue—“and then immediately rinsed it off. At the point where we put it, I couldn’t feel anything for a week.”
To anyone with the same bad idea as me, the answer is no, we don't want to eat these.
[0] https://www.cooksillustrated.com/science/783-articles/featur...