Apparently a Chicago restaurant has a wing recipe so hot that it will require one “to sign a waiver agreeing not to sue for injuries.” The chili used is not mentioned, but my guess is that it is the habanero or Scotch Bonnet which have high Scoville scale ratings. Whether or not this move is a publicity stunt or is motivated by the infamous Liebeck v. McDonald’s Restaurants case which involved a hot cup of coffee is hard to tell. Most likely the ability to say one signed the waiver will be a badge of honor. In fact if the restaurant wants to increase the marketing aspect of the idea, the customer might get a copy of the waiver along with an “I survived” certificate.
By the way as Dan noted in a recent post, the book Spice: A History of Temptation which I have just started reading is place to learn about the spice trade. As someone who loves spicy food, especially Indian and Chinese food, the fact that the peppers used in those cuisines originated in the Americas yet quickly have become a key part of the cuisines yet in quite different ways fascinates me. I wonder whether despite being imported, the chilies fit so well with the other spices and peppers that it was easier for those countries to incorporate and then adapt them into their recipes than it was for other cultures.