Indian military to weaponize world's hottest chili

Indian military to weaponize world's hottest chili


Mar 23, 6:19 AM (ET)

By WASBIR HUSSAIN

GAUHATI, India (AP) - The Indian military has a new weapon against terrorism: the world's hottest chili.

After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to immobilize suspects, defense officials said Tuesday.

The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its taste, as a cure for stomach troubles and a way to fight the crippling summer heat.

It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.

"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.

"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.

Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women against attackers and for the police to control and disperse mobs.


http://apnews.myway.com/article/20100323/D9EKA7GG1.html

I didn't know India was into biological weapons program. :sarcasm:

At a dinner party held at the home of an Indian friend, I sampled a nearly-fluorescent 'dip' with the consistency of fresh-ground horseradish. I have a high tolerance for hot peppers, and I delve into all manner of prepared dishes with gusto. I should have noticed that the Indian guests were scooping up exceedingly small amounts of the dip onto their flatbread, and that beads of sweat appeared on their foreheads after ingesting these tiny bits of the substance. Not known for moderation, I mopped up a good-sized dollop, popped it in my mouth, and began chewing.

The effect was instantaneous. I knew immediately that I was in trouble, so I headed to the host's bathroom, locked the door, and spit out all traces of the food that I hadn't already swallowed. Copious amounts of water didn't quench the flame, which lasted the rest of the evening from mouth to belly. It temporarily 'cauterized' my taste buds, so I'm sure I didn't get full gustatory enjoyment from the rest of the dishes prepared for the evening's enjoyment.

When I asked the host about the condiment, he confirmed that it did indeed contain a single bhut jolokia and apologized for not warning me about its potency. I've tried similar dishes since then, but I always take a microsample before jumping in headfirst. I once made salsa with a single ghost chili, and when I started whirring it up in the blender, the fumes drove the cat out of the kitchen; she hid under the bed for a couple hours afterward. I highly recommend wearing rubber gloves and a facemask (preferably one that filters out organic fumes) if you ever make anything with this lil' debbil. No surprise to me that it's been weaponized; I've been exposed to 'normal' pepper spray, and it hardly fazes me.