ethyl hypochlorite works wonders. mix that with, say, a little capsaicin and xylyl bromide and you have a great liquid to scare people away with

I think ground up habaneros are a great idea. Those things are soooooooooo easy to grow that only a few plants can give you a few pounds of peppers. Plus, they are INSANELY hot so if you pureed them you could easily extract the capsaicin and make a horribly nasty concoction.

say, could you tell me of a good method for extracting capsaicin?

it`s soluble in alc or oil based solvents, take your pick

Yeah. Just take some peppers/pepper seeds and soak them in some grain alcohol for a while.

"pepper" seeds do not contain the majority of the capsiacin, that`s a Myth, it`s the placenta of the fruit that holds the most (the light almost white part that holds the seeds in situ)

Yes, but generally in order to get the seeds out you have to take some of that white 'attache' so if you were to scour up some seeds from some peppers you'd still be able to get quite the "kick" out of them. What hurts really bad is eating a habanero and getting a seed with its attachment stuck behind your tonsils. OOOOOOOOWWWWWWWWWWWWWWWW!!!

remove the seeds then! (shocker).

 

I have to anyway, I can`t even assimilate tomato or sesame seeds, but where possible, leave the placenta intact, it`s the best bit!

and yes, you DO get used to it over time, I eat them raw with a sprinkle of salt on the top.

they`re almost "Addictive" after a while, and when the "heat" part isn`t an issue for you anymore, then you get to enjoy the taste and smell differences and Flavour.

the "Hot" bit is only a Small part of the chili appreciation.

I`de sooner have a beautiful tasting chili that was mild than some red hot thing that tasted like crap, of course if you can very hot AND a lovely taste/smell and texture, you`re on a winner with me )

 

any idiot can make something TOO hot, it takes a pro to make it taste good as well!