It must be a strange experience to be Ed Currie, a man with such passion–and superhuman pain tolerance–that he’s managed to carve out a niche entirely his own, even among a larger community of die-hard chile pepper geeks. Chile-heads are, after all, an eccentric and passionate bunch, but even in comparison with the average person who enjoys eating whole habaneros, Currie is an absolute iconoclast.
Most food geeks are of course aware that relative spiciness/heat in chile peppers is measured in terms of Scoville Heat Units, with a score of zero registering nonexistent heat. An average jalapano registers about 5,000 Scoville. A habanero, famous for its heat, registers about 100,000. You then start venturing into the world of “ultra hots,” which stretch past 1 million. Currie’s own Carolina Reaper has topped out at beyond 1.
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