1 - Heat Yourself Hard PDF

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Introduction: Getting Started

a) Disclaimer...........................................................................................................4
b) Why I Wrote This Book......................................................................................5
c) Overview.............................................................................................................6
Part 1: The Erotic Forbidden History of Chillies & Black Peppers

a) Getting to Know Your New Best Friend – The Chilli Pepper..........................11
b) Pepper - The Spice of Demons........................................................................20
Part 2: Hot Food & Your Sexual Health

a) Chilli Pepper Health Benefits............................................................................33
b) Black Peppercorn Health Benefits....................................................................35
c) Why Spicy Food is Especially Great For Men Suffering With ED....................38
d) Capsaicin and Pain Relief.................................................................................42
e) Can a Hot Pepper Stop a Heart Attack?..........................................................44
f) Hot Peppers & Indigestion................................................................................47
g) Chilli & Black Pepper Side Effects....................................................................48
Part 3: Hot Pepper Varieties & How to Handle Them

a) Understanding the Scolville Standard..............................................................53
b) Poblano.............................................................................................................54
c) Ancho................................................................................................................55
d) Guajillo.............................................................................................................56
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e) Jalapeno............................................................................................................57
f) Cascabel............................................................................................................58
g) Bird's Eye Chilli.................................................................................................59
h) Chiltepin...........................................................................................................60
i) Cayenne............................................................................................................61
j) Chipotle............................................................................................................62
k) Serrano..............................................................................................................63
l) Habanero..........................................................................................................64
m) Scotch Bonnets..................................................................................................65
n) What About Paprika?........................................................................................66
o) How to Safely Consume Peppers Without Being Burned................................67
p) How to Use Fresh Chillies.................................................................................69
q) How to Use Dried Chillies................................................................................70
r) How to Use Ground Chilli Powder...................................................................72
s) Working With Hot Peppers...............................................................................73
t) The 3 Types of Peppercorn..............................................................................74
u) Sites I Recommend For Buying Peppers Online..............................................76
v) Conclusion........................................................................................................77
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None of the information in this or any other book that is part of the “Heat
Yourself Hard” or “Legendary Potency” package (which includes
Casanova’s Dark Arts) should be taken or constructed as Medical Advice.
The ideas, foods, herbs, recipes, vitamins and supplements are provided
strictly for Informational & Educational Purposes Only. They are
not meant as treatment or diagnosis for ANY MEDICAL CONDITION
nor should they be used as a substitute for professional medical care or
advice.
This book is not intended to diagnose, treat, cure or prevent any condition
or disease. Always seek the advice of a licensed healthcare professional
before you make any decision or take any action that could impact your
health. Your use of any of the information listed here is strictly at your
own risk.
Furthermore, while I've attempted to verify every piece of information

provided here, I assume no responsibility for any errors, omissions, or
contrary interpretation of the data contained here.
Some of the herbs and foods here can interact with prescription
medications. Please do further research and consult with a licensed
healthcare provider before making dietary changes if you have serious
health issues or are on medications such as blood thinners.
Basically, you are responsible for your own actions and behavior, as well as
the use or misuse of the information here. This is not legal, medical, or
personal advice.
This work is copyright protected and in no way can be copied or

distributed (either whole or in parts) without written permission from the
author.
Further Warning: This book contains artistic nudity, and is not meant
for individuals under 18 or 21 years old depending on country of
residence.
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This series of books are the accumulation of the many months of research
I did while trying to find a way to cure my ED and restore my sexual
health back from the grave after years of having no sex life.
At many points you'll see direct quotes from old history and herbal books,
many of them centuries old. Much of the historical information here isn't
found online. While I've mentioned many in the text itself, there's an
extensive bibliography at the end.
I've attempted to make everything thorough so you don't need to do much

further research after learning about the existence of these herbs and
substances, so all you'll have to do is decide to try it or not.
If you have any questions about where some of the information came
from or need further advice or assistance, you can email me at
Scott@HeatYourselfHard.com
I hope this knowledge changes your life as it did mine…
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Why I Focus So Much on History:
I could simply have skipped the history part, but I feel that would have
robbed you of knowing the ancient prestige & richness of what you're
getting yourself into.
To put it simply, spicy foods have a rich sexual history, and for centuries
were associated with sin and “sexual baggage.”
The Catholic church used to associate them with demons and even claim
their consumption lead people to commit sodomy (oral or anal sex).
Whole wars have been fought over the control of spicy foods.
Some have even helped shape society and our current view of eroticism,
yet the subject has been all but forgotten today as the new obsession
shifts to pharmaceutical drugs and strange chemicals that all too often
come with side effects and wreck havoc on the body.
Therefore, I suggest you NOT skip the history section. Give it a look, have
a laugh, and then move onto Part 2 and Part 3, where you'll better under-
stand why I think spicy food is one of the keys to restoring your ability to
get erections.
Hot food isn't the only “key” to restoring your sex life, but it’s an easy place
to start.
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If you truly want to naturally cure your ED & get the hardest erections &
sexual stamina of your life, the first thing you must do is embrace spicy
food.
Simply put, you need to become obsessed with hot peppers (chillies), black
pepper, and other foods that boost circulation & increase testosterone.
For this guide, we're just going to be focusing on peppers. If you want
my full library where I teach you how to use over 60 ED busting foods,
dozens of which have been previously forbidden in human history (yet
exploited by some of history’s most powerful men such as Genghis Khan),
check out www.legendarypotency.com/main/
Now, if you may think an obsession with peppers sounds a bit silly,
consider the mindset of the Spanish who bankrolled Christopher
Columbus.
To say the Europeans just wanted to find a shorter route to the Spice
Islands (now known as the Maluku Islands of Indonesia) doesn't even
begin to explain how obsessed they were with spicy food…
To the people of medieval Europe, foods such as pepper, cinnamon, and

ginger came from the Adam & Eve's lost paradise.
Black pepper was the main reason Columbus set sail in the first place.
Back then, dried peppercorns were as valuable as silver.
Most don’t know this, but spices such as pepper have shaped history. For
example, did you know it was actually the Dutch who initially colonized
North America & not the British?
New York was originally named New Amsterdam. The British sailed across
the Atlantic & seized it by force in retaliation to the Dutch forcefully
seizing Britain's real first colony – a tiny Indonesian spice island called
“Rhun” (sometimes spelled “Run”) the British had colonized in order to
grow cloves and nutmeg.
But that's another story...

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These “spice islands” were once the only place in the world
where nutmeg, mace and cloves could be found. Bloody
genocidal wars have been fought over their control.
Few foods in the culinary world have a following like peppers & hot sauce.
Can you imagine people getting excited over a

beer label that cried “Pain”? Or a mayonnaise
with the name “Plutonium 9,” “Satan's Blood”
or “Buddha's Butt Blaster” on the label?
I think not.
No food on earth is labeled with the degree of

creativity as hot sauce.
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A traditional Mexican market selling strings of chilli peppers.
Most Mexican households have at least one of these hanging.
“I am seriously informed by a Spanish gentleman who resided for many years

in Mexico and was an officer in Maximillian’s army, that while the wolves
would feed upon the dead bodies of the French that lay all night upon the
battlefield, they never touched the bodies of the Mexicans, because the flesh was
completely impregnated with chile.”
— Hubert Howe Bancroft, American ethnologist (1882)
To say that Europe, along with Asia and the Middle East were obsessed
with peppers would be an understatement.
By the 15th century, Europe’s entire system of social status and a large part
of its economy was based by spices like pepper, and every entrepreneur
and adventurer alive was trying to find a new route to the “mythical
paradise” where pepper grew.
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The chilli is thought to have originated over 10,000 years ago in Peru,
where traces of it have been found at prehistoric burial grounds.
According to archaeological research, many of the Mexican-style hot

sauces we eat today are similar to those eaten by ancient Mesoamericans.
Judging by Mexican cave dwellings, the natives were cultivating them by at
least 3400 BCE.
Chilli peppers, along with corn, beans, and squash, were the first plants
cultivated in the New World. We've been eating them for at least 9,000
years.
When Columbus landed in 1492 on the island of Hispaniola (now known

as the Dominican Republic and Haiti), he wrote that the Arawak (the
natives) people preserved meats with pepper juices, and that they
extensively used one plant in particular, which they called axi or aji.
Interestingly, it was from these same Caribbean villages that the Europeans
learned of the cooking technique we now know as “barbecue.” The
term barbecue is actually an ancient word a comes from Arawak dialect.
Among the first things Columbus wrote was,
“The pepper which the local Indians used as a spice is more abundant and
more valuable than either black or melegueta pepper,”
Columbus thought he had landed in the East Indies, which is why he

called the natives “Indians.”
Elsewhere, he notes,
“there is…much aji, which is their pepper and is worth more than our pepper;
no one eats without it because it is very healthy. Fifty caravels can be loaded
each year with it on this Isla Espanola.”
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Cayenne peppers being left to dry in the sun.
And while Queen Isabella of Spain wasn't incredibly excited about the
new “pepper,” others were. Within months of arrival, chillies were being
grown in several Spanish monastery gardens, the most cared for botanical
gardens of the time.
By 1564, both hot and sweet varieties were growing all over Spain. One
yellow variety was apparently so hot it could burn the mouth for days.
According to one conquistador, Gonzalo Fernández de Oviedo y Valdes,

(don't bother pronouncing that) European settlers were eating as many
chilies as the natives by the 1520s.
Due to its heating properties, it was especially useful for staying warm in
the winter. Much better than “good black pepper,” he wrote.
Anything that made you “hot” was also thought to make you hard.
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Thus the fiery chilli peppers the Caribbean natives called aji were renamed
“pimiento” by the Spanish after pimienta, the word for black pepper.
Strangely, they called the fruit of the allspice tree, another spice they
discovered in the New World, pimiento as well.
Allspice later got its name due to the fact that its flavor resembles a mixture
of cloves, nutmeg and mace. Contrary to popular belief, allspice is its own
plant. It's not a mixture of other spices.
It wasn’t until the Spanish encountered the Aztecs on the Mexican

continent years later that they learned the word “chile.”
That’s because chile, or chilli, is an Aztec word.
“When axi is taken moderately, it helps and comforts the stomacke for
digestion: but if they take too much, it hath bad effects, for of its self it is very
hote, fuming, and pierceth greatly, so as the use thereof is prejudiciall to the
health of young folks, chiefely to the soule, for that it provokes to lust . . . it is
mockery to say it is not hote, seeing it is so in the highest degree.”
— Jesuit priest and naturalist Father Jose de Acosta (1590)
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An old map showing the islands Columbus was hoping to
reach. The idea was that one could get to them by sailing
west and not have to go around the African continent. Contrary
to popular belief, people were pretty sure the earth was round,
even though nobody in Europe had made a round trip yet.
In case you didn't catch that, hot peppers were thought of as bad for
young men's souls because it made them horny. (Exactly what we're
looking for.)
Nobody knows whether Columbus and his crew truly mistook chillies for
black pepper or if they were trying to pull a fast one in order to appease
the Queen, but by dubbing it “pimiento” (pepper in Spanish), they started
the confusion between chillies & black peppercorn that persists to this day.
The official story is that he simply made the incorrect assumption that the
hot spice flavoring the local food was black pepper. By the time he
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realized that a red fruit was responsible, rather than tiny black pepper-
corns, it was too late. The name stuck.
Hence for the remainder of this book, I'll try to refer to hot pepper as
chillies and black peppercorn as simply as pepper or black pepper.
To make things clear: bell peppers are sweet, chillies (sometimes spelled as
chile or chili, although “chilli” is the more proper old English spelling) are
the fiery fruit pods. Chile is a country in South America, and chili is a
meat stew.
If you travel to Mexico, you'll notice the word “chile” is used to refer to
both hot and sweet peppers, often defined by color (chile verde, chile roja,
etc) or the region it came from.
In the United States, pepper tends to be used more frequently than “chile”
or “chilli” to describe the plant.
When the Spanish (this time led by Hernán Cortés) finally reached the
Mexican mainland in 1509 & encountered the Aztecs, they found more
varieties of both fresh and dried chilli on sale at the market at Tenochtitian
and even more being cultivated in Montezuma's botanical gardens at
Huaxtepec.
To say the Aztecs were obsessed with chilliies is be an understatement.
Like the Mayas and Incas who came before them, they were enamored
with the brightly colored fruit that had originated in the rain-forests of
South America, and used chillies both as food and medicine.
Most North American chilli peppers are descendants of the tiny chilli
pequín, also known as the bird chilli, or “flea chilli,” a very small pepper
variety.
The chile pequín was a tolerated weed, and its human cultivation was due
more to neglect than active nurture. Its Latin name, “Capsicum
annuum var. aviculare” explains how it was spread.
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To put it simply – chillies advertise themselves to passing birds by turning
red when ripe.
You may think fixation on birds is strange, but for some reason birds are
immune to the fiery effect of capsaicin – the chemical responsible for a
hot pepper's “heat.”
Birds lack capsaicin receptors, hense they can eat as much hot peppers as
they want without feeling any burn.
The digestive tract of the bird softens the seeds and the excrement
provides a rich fertilizer for the plant to grow. Also, since birds usually
poop while perched on the branch of a tree, the seeds are planted in the
shade where pepper plants thrive best.
It was birds who spread the seeds throughout South and Central America,
the Caribbean, and the American Southwest into South Texas.
Chillies aren't related to black pepper, but due to their hardiness, ability to
grow & bloom in just a few months plus how easy they are to dry and
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transport, they quickly spread.
Within 10 years, the Spanish and Portuguese had carried chilli peppers all
over the world. Asians, Africans, and Europeans quickly forgot that the
chilli peppers in their gardens were originally brought from the Americas
in the 1500s and came to believe their local peppers were actually native.
Chilles were in Spain by 1493, Italy by 1526, Southeast Asia by 1550, and
Germany by 1569.
In 100 years, the chilli made its way even to the isolated forbidden cities of
Tibet. It then changed nearly every cuisine in the world.
Prior to 1493, all the Kashmiris of India had to spice their curry was black
pepper & ginger. There wasn't spicy Thai food, hot curries, spicy kim chee,
or any of that delicious Sichuan cooking everyone flocks to Chinese
restaurants to get these days.
Although many parts of Europe quickly adopted the chilli with great
enthusiasm (it was, after all, much cheaper than black pepper), universal
acceptance was relatively slow.
The slowest adopter was France, where it's use in French cooking is limited
even now (except for a few fiery signature dishes, that is).
Today, chilli-based sauces are integral to Caribbean, Mexican, South

American, Indian, Asian, and African cooking.
Some later historians were so confused they wrote chillies were native to
both Africa and Mexico.
By the 1700s, Peruvians had dubbed their hottest chilles “gringo

huanuchi” (translation: hot enough to kill a gringo). In 1814, German
naturalist Alexander von Humboldt wrote in his “Political Essay on the
Kingdom of New Spain” that,
“the fruit of the chile is as indispensable to the native Peruvians as salt to the
whites.”
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For those who don't know, chilli is a fruit, not a vegetable.
When English settlers came to the United States (after New York was
stolen from the Dutch in response to Holland attacking and conquering a
spice island controlled by the English), they brought chilli peppers with
them.
Though Columbus failed to reach the East Indies by sailing west, the
agricultural products of the New World eventually competed with the
spices of the East Indies in terms of economic importance and as status
symbols.
Just as black pepper and cinnamon had created immense fortunes in the
Middle Ages, chocolate, vanilla, coffee, potatoes, tomatoes, and chillies (all
native to the Amazonian & Caribbean regions) created enormous wealth
for Spain and England in the 1500s through the 1600s.
In part, the Caribbean replaced the Spice Islands as the “earthly paradise”
of the European imagination.
Because of the chilli's cultural significance in many parts of the world,

people can get emotional if you tell them their “native” chillies are actually
from Mexico and the Amazon rain forest.
Jamaicans get especially irate if you confuse their “scotch bonnet” with a
habanero, no matter how close in flavor and size the two may be (we'll get
into that in part 3).
Residents of Mexico City will glare are you if you use the word jalapeno,
which implies their favorite chilli originated among the residents of Jalapa,
a city in Guatemala. Instead, “cuaresmeno” is the preferred term in
Mexico City. Make sure you remember that if you ever visit.
Even the shishito pepper, long popular in Japanese cooking, is descendant

from the chillies of Mexico, the Caribbean, and Northern South America.
But don't tell that to the Japanese…
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Édouard-Henri Avril (France, 1849 - 1928)
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Since ancient times, sex and hot peppers were thought to go hand in
hand.
In 1529, a Spanish friar reported that hot peppers were so important to

the natives that when they fasted to honor the gods, men and women
didn’t lay together nor eat hot peppers.
The pods were also used as currency in ancient Peru and appear in Incan
stone carvings. In pre-Colombian Mesoamerica, peppers were prescribed
for coughs, sore throats, and infections.
Everything was going great until the Spanish missionaries arrived…
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To say they weren't fond of chillies would be an understatement. They
quickly deduced the plant induced lust and banned its consumption in
regions they controlled.
They had nearly the identical perspective about black pepper.
Black pepper, or piper nigrum as mentioned previously, was the whole

point of Columbus's expedition in the first place.
For those who don't know, black pepper is a the fruit of a leafy vine that
grows from trees in the hot jungles of India’s Western Ghats. In those
times black pepper was the #1 most traded and used spice in the world.
Today the #1 most used and sold spice in the world is the dried fruit pod
of the capsicum genus – the hot pepper. Quite interesting isn't it?
Chilies are notoriously promiscuous and will cross-pollinate with no

more than a touch of a passing insect’s leg. This makes them
particularly hard to classify, especially since thousands of varieties exist.
A common thought back then was that women (or at least Spanish
women) were not very fond of hot peppers, but men, real men, need
their “piri-piri.”
“Piri-piri,” was one of the terms used to describe a hot pepper variety
known as the “Africa Red Devil,” a name I'm sure a Catholic priest
helped coin.
One late-fourteenth-century Protestant preacher, John Wycliffe, went so far

as to mention peppers in his “Of Antichrist and His Followers,”
where he describes the minions of “Beelzebub” gorging on foods
“seasoned with hot spices and extra-hot with sauces and syrups.”
Beelzebub was thought to be one of the 7 Princes of Hell & the “Demon
of Gluttony.” As the painting on the next page shows, he apparently liked
to eat spicy people.
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Two old paintings of Beelzebub, also known as Ba'al in
Arabic. It literally translates to “Lord of the Flies.”
According to the church, Beelzebub wasn't that only demon interested in

hot peppers.
Asmodeus, another of the 7 Princes of Hell, this one being the Demon of
Lust, was also apparently a fan. How the heck the creature below was
labeled as the “demon of lust” is beyond me.
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According to Saint Bernard, a Catholic “Doctor of the Church” during
the 12th century,
“Pepper… such types of seasonings, which delight the palate, but inflame the
libido.”
Back then, the careless monk to ate such hot foods was thought to wake up
puking in the middle of the night, because he dreamed:
“more on his sauces than on sacraments, more on salmon than on Solomon.”
Saint Bernard also wrote,
“Of his sauces and condiments what can I tell? He is served the blackest,
thickest, hottest, richest, sharpest pepper sauces … these are the sufferings he
endures for Christ.”
On one occasion where Bernard found himself engulfed with desire for a
young woman he had just met, he threw himself into an icy pond and
stayed there until he had “cooled off,” probably to the amusement of the
young lady involved.
Heat led to lust, coolness led to celibacy.
Yes, peppers are responsible for why we call attractive people “hot.”
A French monk from the abbey of Ligugé had a similar perspective,

having complained about his fellow monks
“who ought to speak religiously of celestial spirits, but talk instead of

terrestrial spices!”
Both were however bested by Alain of Lille, a 12th century monk who went
so far as to preach that pepper consumption goes with sodomy like a horse
and carriage.
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(Sodomy means any form of sex or penetration other than vaginal. In this
sense, Alain was making the claim that eating pepper made people have
anal and oral sex).
His poem, “Nature's Complaint,” probably the most spiteful work on oral
and anal sex ever written, paints the picture of a society where “the entire
world is imperilled by the flames of impure love,” along with “hims made
hers.”
Using hot peppers was cooking with Satan. Alain of Lille would probably
have an instant heart attack if he saw modern western society.
The only way monks could be permitted to eat spices was in a case of
“medical necessity.” Since peppers were considered medicinal, and a visit
to the infirmary meant meals with spiced meat, the sickbed was quite an
attractive bad place to be. Obviously this meant monks frequently resorted
to hypochondria & faked illness just to get a peppery meal. Once in bed,
they refused to eat anything unless it was heavily spiced…
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According to 12th century cleric Peter of Blois,
“Such clerics are disciples more of Epicurus than of Christ”
Epicurus was a Greek philosopher who’s work wasn't well liked by the
Church.
Due to the sexual baggage associated with certain foods, it was preached it
was better to be ill than to eat them and get better.
These views continued even past the 15th century, when “The Legend of
Celestine and Susanna,” a Middle English poem went so far as to describe
a scenario where a newly departed (dead) pope finds himself dragged
down to the gates of hell where Beelzebub, the demon of gluttony,
pounces on him shouting:
“I fed you with rich meats and spicery, spiced wines … your soul is mine!”
And drags him off to join the damned.
The fact that these ramblings are something more than abstract satire can
be sensed from Dante's Inferno, most notably the passage about the 8th
circle of hell, where a Sienese gourmet chef by the name of Niccolo is
subjected to torture and other horrors due to his crime of “the costly use
of cloves.” Dante clearly wasn't a fan.
The wealthy kept buying & eating peppers, and the church kept telling
them they'd go to hell for it.
Niccolo shared a pit with an alchemist, another hedonic profession that'll

land you in hell, according to the church at the time.
Others wrote poems of corrupt friars who used spices to seduce women
and “will not blink at winning a woman privately and leaving a child
within – and maybe two at once!”
All this was made worse by European stories about pepper's true origin.
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Green peppercorns fresh off the vine. Once dried, these
turn black & become the spice known as black pepper.
The idea that it was simply a berry that grew on a vine in a far away land
seemed too ridiculous. Hence one of popular stories at the time,
popularized in 6th century Spain by Isidore of Seville, was that the pepper
plant was guarded by giant winged serpents.
To drive the serpents away & harvest it, people had to set a whole forest
ablaze & quickly run in and grab as much peppercorn as they could before
the angry serpents returned to reek their revenge.
According to Isidore, this also explained how pepper acquired its black and
wrinkled appearance.
Another writer, Bartholomew the Englishman, who lived in the thirteenth

century and wrote encyclopedias, wrote that,
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“Pepper is the seed of the fruit of a tree that groweth in the south side of the
hill Caucasus in the strong heat of the sun, and serpents keep the woods that
pepper groweth in. And when the woods of pepper are ripe, men of that
country set them on fire, and chase away the serpents by violence of fire. And
by such burning the grain of pepper that was white by nature is made black.”
Black pepper is actually green before drying, while white pepper is picked
later, when the berries have turned from green to red. The berries are then
placed in water to remove their tough outer covering and dried.
Yes, black and white pepper are actually the same plant.
Notice the X-Rated section on the bottom right?
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The story was still popular until the 1500s, when Europeans finally found
the Spice Islands.
The whole situation was made even worse due to black pepper being
deeply associated with luxury – another sin according to the church.
To put it simply, black pepper was a marker of status. For this reason it was
often included with official correspondence letters between kings &
officials, a practice that endured late into the Middle Ages.
It was a must-have item for the wealthy. Having a stockpile of black pepper
in your house was the equivalent of having a sports car in your garage in
modern times.
If you stole a handful of pepper in medieval times, it would have been the
equivalent of the successful bank heist today. If you could serve pepper to
your guests, it was a sign that you were incredibly wealthy and powerful.
Black pepper was guarded 24/7 by servants in royal households and kept
in private mansions of the rich. Cooking with pepper was considered a
privilege. After all, it was demon food from the land of winged serpents.
In the eyes of medieval chefs, no dish did not benefit from large quantities
of pepper. The ruling classes in particular didn’t consider a meal worth
eating unless it was generously spiced with pepper, cloves, and cinnamon,
all thought of as extremely rare at the time.
To put things in perspective, for the Feast of St. Edward in 1264, Master
William, “saucier to the king,” prepared a sauce that incorporated fifteen
pounds of cinnamon, twelve and a half pounds of cumin, and twenty
pounds of pepper.
Imagine grinding hundreds of modern day peppercorn tins into a sauce.
200 years later, Duke Karl of Bourgogne, considered one of the wealthiest
men in Europe, ordered 380 pounds of pepper for his wedding dinner in
1468.
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And if you think that's a lot, consider this:
The household of Humphrey Stafford, Duke of Buckingham, through the

course of a year ate its way through 316 pounds of pepper, 194 pounds of
ginger and various other spices, translating into an average of around two
pounds of spices per day.
Even with balls and banquets, how they wolfed it all down is beyond me.
One false myth is that spices were simply used to mask the taste of rotting
meat, which is quite ridiculous considering how much pepper cost in
those days. If you could afford pepper in the middle ages, you could surely
afford local freshly slaughtered meat. Low quality meat was more of an
issue for the poor, who couldn't afford spices in the first place.
Dried peppercorns can only be two colors, black or white. Red

or “pink peppercorns” are not true peppercorns, but rather
ripe berries from a tree native to Brazil. You can ignore them.
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Spices were expensive, and since those with money could acquire at least
half-decent meat at a fraction of the cost of spices, why would they waste
good, expensive pepper on poor, cheap meat?
Rotting ingredients were a more serious concern for the poor, who lacked
the money to buy pepper in the first place. The rich could afford to eat
fresh meat and spices. The poor could afford neither.
The reason so much pepper was consumed is simple. Subtle flavors just
weren't popular. At least they the men who ate it weren't getting ED.
According to modern day German historian Wolfgang Schivelbusch,
“History has shown that the hunger for spices was capable of mobilizing
forces very much as the present-day need for energy sources has done, and
played a sort of catalytic role in the transition from the Middle Ages to modern
times.”
Considering the genocides in Indonesia orchestrated by the Dutch in

their attempts to monopolize the clove and nutmeg trade, that's an
understatement.
At the trade's peak in the 1400, before the Spice Islands were discovered,
pepper was more valuable even than gold.
Earning 125 pounds of pepper for participating in a two year ocean

voyage (as was customary for sailors) to India could set one up for life.
Hence sailors went again and again.
The largest shipment of pepper in the the 1700s was 280,964 pounds to
Holland. That's nothing compared to the fleets of 50 ships the ancient
Chinese used to send (some 4 times larger than what Columbus even used
to reach the New World) before a certain emperor banished it's trade.
What's interesting thought is it wasn't the condiments the Chinese was

interested in, but the sex associated with it.
-30-
Pepper was also one of the “forbidden spices” Julius Caesar once
appointed a brigade of “food police” to patrol markets & even enter
private homes to check whether laws were being violated at the dinner
table.
Some men simply embraced the sexual baggage.
Pierre Pomet, chief druggist to Louis XIV wrote that,
“a few Drops of the Oil [of pepper], in any proper Liniment, rub’d upon the
Perinoeum three or four Times will restore a lost Erection.”
One self labeled “aphrodisiologiste,” or an aphrodisiac expert, Marcel

Rouet, went even farther, writing in his “Le Paradis sexuel des
aphrodisiaques” that
“A young man of twenty years whose organs, particularly the kidneys, have not
had any problems, can use strong doses of spices one or two times a week with-
out inconvenience for a prolonged erotic festival of several hours’ duration.”
Older men with weaker kidneys were advised to use less.
Rouet also claimed that pepper can be applied directly to the penis before
intercourse. If you're crazy enough to try that, make sure you use a
condom on top, or your women will never let you come near her with your
“peppered penis” ever again.
If that doesn't work, Rouet's trump card as a piece of ginger up the

rectum. Sounds quite pleasant.
Today black pepper is the only spice quoted on the stock market, but
enough history, let's get to the real reason you've picked up this book...
-31-
-32-
Most people don't know this, but hot sauces and other spicy foods are
incredibly good for you.
Capsaicin can reverse excessive blood clotting, lower high cholesterol,

prevent heart disease, aid in digestion, boost metabolism, and more. It also
helps clear away artery-narrowing lipid deposits, dilates arteries and blood
vessels to prevent clots, and has even been shown to prolong lifespan in
humans by about 14% – with translates to 11 EXTRA YEARS – when
consumed on a daily basis (something that completely baffled the
researchers).
They can expand your arteries, giving your blood room to flow
everywhere from your arms (giving you strength) to your brain (giving you
better brainpower) to your crotch (giving you stronger erections).
Many are also salt-free, allowing you to eliminate excess sodium from
your diet without sacrificing flavor (and if you have blood pressure issues,
you know how important that is).
Chillies are also a good source of potassium, as well as vitamin A, B, C, E,

iron, magnesium, niacin, riboflavin, antioxidants, and thiamin.
When people think of vitamin C, they instantly think of lemons and other
citrus fruits. But did you know the chilli was actually the first plant
ascorbic acid (vitamin C) was ever extracted from?
It's true, when Hungarian physiologist Albert Szent-Györgyi first isolated

vitamin C in 1928, he called the chemical “ignose” (as he was ignorant
about it), then dubbed it God-knows (as in God-knows what the stuff does)
before finally settling on ascorbic acid. (The only problem was that he
hated extracting the stuff from the adrenal glands of cattle.)
As the story goes, one night his wife served him a dish of peppers, and
being so disgusted by them, he took the peppers to his laboratory, where he
quickly realized they were high in vitamin C. By midnight that night the
world's first vitamin C extraction on a plant source had been performed.
-33-
The fact that peppers contained vitamin C, however, was old news to
Spanish sailors, who unlike the English (often called “limeys” because
they stocked their ships with lime juice) ate chilli peppers to prevent scurvy.
You may find this hard to imagine, but green chillies, by weight, have twice
the vitamin C found in oranges. If allowed to ripen until they turn red,
those same chillies will also be a better source of vitamin A than carrots.
They can unclog your kidneys and your sinuses, allow you to breathe
normally, and even help restore broken, bleeding gums to normal.
Hot peppers are also antispasmodic – meaning they calm down the body
and prevent muscle spasms (the opposite from what you would expect from
a hot pepper, I know).
They also have carminative properties, meaning they reduce bloating and
help eliminate and prevent the build-up of gas & fluids/bloating in the
digestive tract (yes, contrary to popular belief, hot peppers actually prevent
gas, not cause it).
-34-
Four hundred years ago black pepper was still being used to sooth the
lungs, vanquish fevers, and even reduce the size of tumors.
Today, thanks to a growing interest in natural health products and herbal

medicine, these old remedies are once again gaining traction.
According to a small number of studies published in scientific journals,

black pepper has a peculiar ability to improve mood and slim the waistline.
In Japan, researchers are evaluating whether inhaling the aroma of black

pepper oil (which is used in the fragrance industry) can improve
swallowing by stimulating parts of the brain in elderly people who have
suffered strokes.
They also believe peppercorns can prevent aspiration pneumonia, a

common cause of death in stroke patients, and even help people quit
smoking.
In China, where peppercorn has long been used in traditional Chinese

medicine as a remedy for epilepsy, chemicals are being extracted from the
spice and incorporated into medications aimed at treating epileptic
seizures in children.
What's really drawing doctor's attention to black pepper though is

something entirely different.
According to numerous studies, pepper acts as a sort of booster, or

“biological enabler,” or enhancer of medicines. It makes medicines
more “bioavailable” through a unique compound known as piperine.
When a drug or vitamin solution is taken with piperine, it gets absorbed

into the bloodstream faster AND even helps it remain in the body longer,
thus having a prolonged effect.
-35-
You see, one of the biggest reasons medications wear off and require you
to take them two to three times a day is because of “barriers” put up by
the intestine and liver.
In the mid-1980s however, a team of scientists in India discovered that

piperine, a compound abundant in black pepper which gives the spice its
famous kick, inhibited the activity of certain enzymes in the liver and
intestine.
This finding has since sparked an interest in piperine’s ability to make

certain medicines more effective.
Since then, study after study has been conducted and the results so far
have been amazing.
So far piperine has been shown to boost the effects of phenytoin (used to
treat epilepsy), propranolol (given to patients for high blood pressure),
theophylline (asthma medication), rifampin (tuberculosis), and even
nevirapine (for HIV).
-36-
Yes, black pepper can even help patients with HIV.
Piperine has also been shown by more than one laboratory study to inhibit
colon cancer growth in rats induced by certain carcinogens (toxic
chemicals known to trigger cancer) and even to protect against DNA
damage in animals.
Black pepper was also commonly used in Ayurveda, an ancient medical

practice used mainly in India.
And while certain organizations, such as the British House of Lords, like to
publish reports claiming there isn't evidence to support Ayurvedic’s role in
the diagnosis and treatment of disease, a review of studies involving some
166 species of plants utilized in Ayurvedic medicine presents a very
different picture…
According to research conducted by Sarah Khan and Michael Balick at

the Institute of Economic Botany at the New York Botanical Garden,
43% of the plants commonly used in Ayurveda have already undergone
testing in at least one human clinical trail, and the results so have been
startling.
(In contrast, 62% of the plants have undergone animal trials).
Although Khan and Balick admit that some of the studies don't meet the
“gold standard” of clinical testing often required in the West (such as
adequate sample size and the use of more than one control), their review
concluded that,
“the all-too-commonly held notion that no clinical or other evidence exists to

support the use of plants used in traditional medical systems...”
… is simply wrong.
-37-
To explain this, we must first understand one of the root causes of ED.
And that is poor circulation.
The manufacturers of Viagra know

this, that's why their drugs work by
boosting blood flow to the penis.
Circulation issues can arise for a

variety of reasons, most of which are
reversible.
Poor circulation also isn't the only

cause of ED, but that's another story
(for more information about this, visit
www.legendarypotency.com/main/ ).
Really check it out. The information

there will blow your mind.
Anyway, back to peppers.
Few people know this, but cayenne (along with other strong chilli varieties)
is the most popular herb for increasing overall circulation.
Simply put, if you're reading this book, not enough blood is flowing into
your penis, and hot peppers have been shown to help with that.
For ideal results, you want to take 3-5 doses of hot food through the day.
This can mean a few spoons of hot sauce with food, cayenne pepper pills,
or a peppery drink. It's hard to assign dosage since different pepper vari-
eties contain different amounts of capsaicin.
-38-
Some chillies have a scolville rank (a number used to measure how much
capsaicin a pepper contains) of 50,000, while others, such as the “ghost
chilli” has a rank of above 1,000,000.
We'll get more into the scolville system later in this book.
This however doesn't mean you should immediately go for the highest
concentration. While yes, the hotter chillies will boost blood flow and
alleviate ED symptoms more effective than weaker chillies, you need to
take your time and gradually build up your tolerance to capsaicin (unless
of course you want to turn into a ghost).
Fresh ghost chillies (also known as the

“Bhut Jolokia”) growing on a vine.
-39-
To put things into perspective for you, a cayenne pepper has a rank of
30,000 to 50,000 units. Jalapenos have 6,000 to 8,000.
And if you think the 1 million sounds scary, wait until we talk about about
the “Carolina Reaper,” a hot pepper ranked at a whopping 2.2 million
units. The name alone should send shivers down your spine.
There's also a hot sauce called “Plutonium 9,” which has a rating of 9
million units & is made with capsaicin extract.
Warning : DO NOT GET CAPSAICIN EXTRACT if you're just

getting into hot peppers. You will die.
OK fine, you won't die, but you'll have one of these experiences:
https://www.youtube.com/watch?v=ykXW4wR0hCA
All this being said, you don't need to become a hot pepper freak in order
for the benefits of capsaicin to seep into your sex life. For starters, 3 to 5
teaspoons of cayenne pepper a day will do. From my experience &
research, jalapenos are not hot enough to produce satisfactory results.
Also don't worry about not being able to tolerate the heat, there's a special
section just on that coming up later.
According to lab studies, capsaicin is a mild blood thinner can even reduce
platelet aggregation.
Capsaicin has also been shown to boost blood vessel dilation, a

requirement if you wish to have healthy erections. When you get aroused,
the blood vessels near your penis dilate and more blood flows inside,
creating larger harder erections.
No dilation, no blood flow. No blood flow, no wood.
Chillies also makes your body produce higher amounts of a molecule

known as Superoxide Dismutase (SOD), which prevents the breakdown of
another molecule known as “PDE5.”
-40-
Without getting too technical, what PDE5 does is break down nitric oxide
in the blood.
You've probably heard plenty about nitric oxide already, but in case you
haven't just remember this – nitric oxide is the signaling molecule the body
uses to dilate the blood vessels in the penis and start erections.
This PDE5 + nitric oxide reaction is also how Viagra works. It prolongs
the time nitric oxide stays active in your system, thus triggering an
erection.
No nitric oxide, no erections.
(If you want to learn more about how to naturally skyrocket your body's
nitric oxide production, check out www.legendarypotency.com/main/).
SOD inhibits production of PDE5, thus preventing the chain reaction

which results in limp dicks. SOD also stops (or at least slows) the break-
down of collagen in the “corpus cavernosum” (the name of the cavities
within the penis that actually fill up with blood) of the penis due to
oxidative stress.
Translation: you'll be less susceptible to losing your erection strength as you

age.
Put simply, the more SOD you have in your system, the easier time you're
going to have getting and maintaining an erection.
Tests have even shown a reduction rates of in pancreatic, lung, and

prostate cancer associate with the consumption of capsaicin. Ever heard
the saying that if you take garlic in the right proportions you can bring
your blood pressure back to normal within three months? Well if you add
chilli pepper to it you can cut that down to 3 weeks!
-41-
You may find it odd that something that burns your mouth can actually be
effective for pain relief, but it's true.
In pre-Columbian times, natives used chillies to help with childbirth,

coughs, ear infections, sore throats and more. Chillies were so precious in
Peru that pods were exchanged as currency, as late as the 1950s, you could
still buy items in the plaza of Cusco with chilli pods.
Hot sauces also feel good.
Like sex and running marathons, chillies can induce almost a sense of
euphoria after being eaten.
You may find this hard to believe, but chillies are scientifically classified as
psychostimulants, in the same category as cannabis, opium, and
hallucinogenic psilocybin mushrooms.
-42-
The source of all this is a unique chemical contained in chillies known as
capsaicin.
Capsaicin is a fat soluble substance produced in the stem and seeds of a

chillies placenta (by placenta, I mean the white fuzzy membrane in the
center of the chilli that surrounds the seeds).
As capsaicin travels from the chilli into your body, it triggers a number of
chemical reactions.
First it excites the pain-detecting nerves in your mouth, nose and throat.
Once sensation travels up your spine, your brain quickly releases a class of
natural painkillers known as endorphins to dull the pain and trigger a mild
“high.”
As shocking as this may be, studies have shown endorphins released by the
brain are actually better at dulling pain than even morphine.
Endorphins are also what's responsible for the infamous “runner's high”
many athletes experience.
Some call this experience “mouth surfing,” as you glide up and down
between feeling pleasure and pain. There's also 2 pepper varieties that turn
the mouth numb as if you'd just gotten an injection from a dentist, but
we'll get into those later.
It's like a hedonic thrill. As some people seek out extreme roller coasters,
bungee jumping, horror movies, or swimming in icy oceans, others prefer
hot peppers with danger warnings on them. All these release endorphins.
The reason some people love feeling the burn is the same some people
enjoy black coffee, alcohol, or tobacco. The sensation takes your mind off
problems and creates a feeling of euphoria and numbness. After a few
minutes, the pain morphs into pleasure.
When applied to the skin, it dilates local blood vessels and increases blood
flow, which in the case of pain relief can accelerate the healing process &
even relax tense muscles.
-43-
You may think this idea of hot peppers stopping a heart attack is
outlandish, but according to a 2009 study titled “Peripheral Nociception
Associated With Surgical Incision Elicits Remote Nonischemic
Cardioprotection Via Neurogenic Activation of Protein Kinase C
Signaling,” in which heart attacks were induced in mice, rubbing capsaicin
paste onto the skin seemingly triggered a chain reaction of nerves that
protected the heart muscle from further damage.
Why exactly this works is still being investigated, but it appears the pepper
somehow sets off a complicated series of chemical reactions that protect
heart muscle from injury.
Of course this doesn't mean you should simply reach for cayenne pepper
& not call for an ambulance if you feel a heart attack coming, but drinking
a spoon of cayenne or another chilli powder in water until the experts
arrive may, at least according to the 2009 study, help.
Here's why this is especially important for men with ED.
The reason you're suffering from ED is NOT because something is wrong

with your penis. In fact, I'm sure your penis is fine.
If you have ED, it's most likely because of two organs being out of whack.
These two organs are the heart and arteries.
Why those two? Two reasons.
1. You can't have strong circulation and produce adequate blood flow to
the penis without a healthy heart.
-44-
2. Your arteries are where nitric oxide (that signaling molecule that triggers
erections) is produced. Sick clogged arteries (which leads to atherosclerosis)
means a limp dick.
Now, capsaicin can reverse ED caused by heart disease and unhealthy

arteries or atherosclerosis but it takes time (if you want to do this faster, see
my other books at www.legendarypotency.com/main/). It's very gradual.
Chillies are so effective at boosting circulatory system health that they can
even stomp out varicose veins by building up new arterial cells. They also
eliminate plaque and mucus from the blood vessels & help with the
creation of new healthy red blood cells, which will carry more oxygen to
you muscles and boost your stamina in bed.
Furthermore, because chilli peppers can help regulate blood flow, they can
assist in incidents of excessive bleeding, both internally and externally.
Simply put, they take bleeding away from one concentrated area and evens
it out throughout the body. This also means the wound site clots more
quickly.
Another benefit is that it warms up the body preventing chills.
You may therefore think it’s a winter food, but what's amazing is that it not
only heats up your body in the winter, but it also cools you off in the
summer (by promoting sweating).
That's why the natives of Mexico, the Caribbean and South America all
considered it both a summer and winter crop.
Remember, it is my strong opinion that no matter how sick you are, even if
you have diabetes, high blood pressure, heart disease, borderline athero-
sclerosis & haven't “gotten it up” in half a decade – you can reverse ED
and get back the erections you had as a teenager by following my advice.
-45-
Note: While sweet or “bell” peppers are mineral rich and
great for your health, they don't contain any capsaicin
& are thus not effective at reducing ED symptoms.
Although some paprikas have a level of heat,

their main ingredient is sweet bell pepper.
-46-
There's this myth going around the internet that hot peppers and other
spicy food can cause indigestion and even stomach ulcers.
All this is far from the truth.
Hot peppers are very healthy and rich in antioxidants.
According to animal studies, rats and mice fed up to 100 times more
peppercorn than is normally consumed in the Indian diet had no negative
health effects. No vomiting, not digestions problems, nothing.
Rather than peppers causing indigestion many researchers believe that

both chillies and black pepper, even when eaten at high doses, actually
promote healthy digestions and even protect the lining of the stomach and
intestine, not harm it.
-47-
Are there side effects to eating hot peppers?
The simple answer is, it depends.
In regards to your health, there are two things thing you need to be
cautious of. One of these is capsaicin extract (which as I said previously,
you shouldn't be touching), the other is eating lots of chillies when you are
on anticoagulant medications, such as those used during surgery.
Anticoagulants are a type of drug that reduces the body's ability to form
blood clots. They do this by inhibiting the production of vitamin K in the
liver. Although they are sometimes called “blood thinners,” they do not ac-
tually thin the blood.
Blood clots are blockages in your arteries and blood vessels that limit blood
flow through your body. This is also the reason why chilli pepper is
effective in preventing heart attacks.
Anticoagulant drugs include:

• heparin
• warfarin (Coumadin)
• rivaroxaban (Xarelto)
• dabigatran (Pradaxa)
• apixaban (Eliquis)
• edoxaban (Savaysa)
• enoxaparin (Lovenox)
• fondaparinux (Arixtra)
Too many chillies can cause your face to turn red for a brief period of
time and make you crave alcohol or ice cream.
It can also (obviously) cause a burning sensation in your mouth and throat,
as well as a runny nose and watering eyes.
As for black peppercorn, studies show that even at extremely high
-48-
consumption rates there doesn't appear to be much risk. Still skeptical that
hot peppers truly contain a strong medicine that relieves pain, reduces ED
symptoms, and boosts heart health? Check out the images below. (If you
want to try them, I suggest Amazon).
-49-
-50-
There are so many varieties of hot peppers that whole text books have
been written about them.
So far, over 200 different species have been identified, all of which are
members of the nightshade family, along with tomatoes, potatoes and
eggplant. Most chillies used for culinary purposes belong to the genus
Capsicum annuum.
For this guide however, lets just stick to the top 12 types you're most likely
to encounter and use, along with the 3 forms of peppercorn you should
look out for.
Unless you go a bit out of your way to either local farmers markets, an
Indian specialty store (where I get my chillies), or order some online, you
are unlikely to find more than a few common varieties such as cayenne,
jalapeno, and habanero.
Often even these as not identified as such. I've noticed many large chain
supermarkets have a habit of limiting their labeling to the obvious, such as
“red chillies” or “hot peppers,” hence you really need to know how to
identify them.
Once you're familiar with what they look like and the heat differences
(along with how to handle peppers without being “burned”), you'll be all
set to start mixing peppers into your meals & creating your own super po-
tent sauces to boost your heart health and start reversing ED.
I'll also recommend a few websites you can order chillies from later in this
book. Some suppliers like to sell certain varieties of chillies for $70 or even
$100 a for half a pound, a practice I consider somewhat deceitful since
chillies are relatively easy to grow. I've personally bought several handfuls
of fresh ripe ghost chillies from farmers markets for just a few dollars.
Now, although some of the world's hottest chillies are tiny, size is not an
indicator for how spicy a pepper is. There are a few large ones that are
real scorchers, so beware.
-51-
Color isn't a determining factor either. Most chillies start green on the vine
and slowly ripen to red, but some start yellow and ripen to red, others just
start yellow and stay yellow.
Once a pepper has been picked, there's little you can do in terms of
further ripening it. You can leave it out in the sun for a few days which
should soften it, but don't expect a green pepper to turn red.
When comparing the same variety of chillies, a red fully ripe pepper will
be hotter than a green unripe pepper (meaning a red ripe japeneno is
going to be hotter than a green unripe one). In some chillies, the top of the
plant, meaning the sharp end of the pepper, is hotter than the bottom of it
(this is however uncommon).
You'll notice that in some instances I compare certain chilli flavors to

peaches or figs. You may find it strange to see chilli peppers described this
way if it's your first time hearing all this, but think of it this way, chillies
are like wine.
There's loads of different varieties, each with its own heat level & unique
taste, and while you don't have to become a chilli expert to cure ED, the
more you get into it and experiment with different peppers, the more fun
you'll have and the better your results will be.
Get ready, it's gong to be a fun ride.
-52-
As mentioned previously, the scolville standard (abbreviated as SHU) is
a rating system used to rank the amount of capsaicin a pepper contains
and thus its heat level.
It was originally created in 1912 by pharmacologist Wilbur Scoville, who

created the scale based on the amount of water necessary to dilute the
capsaicin within a pepper.
Today, SHU values are calculated by computer.
For simplicity's sake, I will be using a 1 to 10 ranking along with a peppers

SHU rating, where a scale of 1 means the pepper is barely hot, and a scale
of 10 meaning its extremely hot.
I've also included a bonus guide on the EXTREMELY HOT peppers

which are well above the rank of 10, and how to handle them.
Do I recommend you try the extremely hot peppers? Yes, but not at first.
Start somewhere near the bottom and work your way up. Your body
naturally builds up a tolerance for capsaicin as you become “more spicy,”
meaning even if you find peppers with a scale of 3 to be really hot right
now, within a few months of eating them your body will adapt to the
capsaicin & you'll no longer feel the burn.
Remember – even if you feel the heat – countless studies have proven hot
peppers to not only be safe for human consumption but very benefi-
cial for your health.
You will be fine assuming you're a man who can take the heat & don't start
eating ghost peppers when you can barely handle a jalapeno (as that would
be stupid).
With that being said, let’s dive into the first hot pepper variety.
-53-
A very mild chilli that's popular in Mexico, poblanos are usually dark
green, medium size and about 4 inches in length.
They are rarely eaten raw, and are instead cooked or roasted and served in
some way in a traditional Mexican sauce over chicken or enchiladas. Red
or dark brown poblanos are especially delicious, but they are usually sold
green.
The flavor is like a spicy bell pepper with a tint of peach. They blend
wonderfully with other chillies and are great in sauce blends.
Heat Scale: 3/10

Scolville Rating: 1,000 to 2,000
-54-
Ancho chillies are actually red poblanos that have been been dehydrated
(yes, they get a different name when dried, don't ask me why). They are
probably the easiest non-cayenne/jalapeno/habanero pepper you can
find. The skin is always dark & wrinkly, as in the image below.
Due to their large size, they should be relatively easy to identify.
Remember that you should soak dried peppers in water for a few hours
before cooking them to truly bring out their flavor and make them easier
to chew. You can also chop up the dried pepper and add it to stir-fries and
other dishes, just make sure you can handle the heat.
Ancho means “wide” in Spanish. They are sweet and easy to tolerate, like
its poblano version. They are very popular in Mexican cooking and have a
woody flavor coupled with a fruity aroma similar to dates or dried figs.
Heat Scale: 3/10

-55-
Guajillos are thin finger-length chilli with a deep red burgundy color. They
have an earthly flavor (think green tea) with subtle berry overtones. When
fresh, these chillies are called mirasol (but good luck finding those).
Widely used in Mexican cooking, this pepper is often added to salsas and
pastes. Don't use too much of them as they are slightly bitter.
In their dried form they can be up to 6 inches in length.
Heat Scale: 3/10

-56-
Probably the hot pepper Americans are most familiar with, jalapenos are
easy to find and frequently seen in supermarkets. They are plump, like fat
fingers and are usually sold at both the green and red stage (although
green ones are more common).
They have a somewhat grassy flavor and are popular in salsas, salads, dips,
and broths. Their fame comes from the fact they are most used chillies in
Mexican cooking.
The other reason they're so widely available is due to their thick skin,
which makes them easy to transport and difficult to sun dry.
Pick some up, but make sure they are not the only form of chilli you
consume (as I would consider that to be pretty bland).
Heat Scale: 4/10 to 5/10

-57-
Cascabel is the name of the dried version of the bola (bell) chilli. They are
also known as the rattle chilli because they are known to rattle when dried
due to the seeds getting loose easily. Cascabel means “little rattle” in
Spanish.
They are the size of a chestnut and are usually red when dried. They have
a shinny skin and a smoky flavor that mildly burns the back of your throat.
Heat wise, they are similar to the ancho but usually tend to be less hot.
They are great in sauces and taste best with the skin removed. To do this,
simply soak them and scrape with a knife.

-58-
Also labeled as “Chilli De Arbol,” “De Arbol,” or Thai chilli, these skinny
2 inch chillies pack a nasty punch.
Small and extremely hot, these peppers are a staple Southeast Asian
(“Thai”) cooking and can be found fresh, dried or powdered. They have a
grassy flavor.
Yet as the name suggests, they are very much liked by birds. Other names
for it include “bird pepper,” or phrik khi nu (“mouse dropping”).
Sometimes the term bird pepper is used for chiltepin chillies, but these two
are easily distinguishable. If you like Thai cuisine, pick some up.
Heat Scale: 8/10

-59-
Chiltepin, also known is bird pepper is a pre-Columbian chilli often
confused with the De Abrol chilli or “bird's eye.” It's also sometimes called
the chiltecpin, chilli mosquito, chilli bravo (aka “savage chilli”), chilli de
perro (“dog chilli”), and chilli piliento (“flea chilli”).
They are very hot but the heat dissipates quickly.
The similar names aside, these peppers are very easily distinguishable from
the de abrol chilli due to their round shape. They're also very popular in
Texas.
Heat Scale: 8/10

Scolville Rating: 100,000
(or 265,000 for the Texas Chiltepin)
-60-
How can I not mention cayenne?
They are long, tart, and have a heat level to be reckoned with fresh or
powdered. Usually ranging from 5 to 10 inches, these can be either green
or bright red when ripe. The longer they stay on the vine, the hotter they
get.
Cayenne is an ancient chilli variety first mentioned in 1542. It was named

after the Cayenne river, the area in South America it was first discovered
in.
Ground into a powder, it's a staple of Creole and Cajun cooking. You may
already have some in your spice cabinet. Most studies conducted on hot
peppers have been done on cayenne, hence it's name often being
mentioned in home remedy and natural health books.

-61-
I love bbq sauce, but do you know what the main ingredient of bbq
sauce is? Of course you do, it's chipotle pepper. If you've never smelled
high quality ground chipotle powder, you're really missing out (it smells
EXACTLY like BBQ sauce and is responsible for that hot smoky BBQ
flavor we all know and love).
Chipotle is another one of those peppers that gets a name change after
being dried. Most don't know this, but chipotle is actually smoke dried red
jalapeno.
If bought whole, they need to be slow cooked to soften them and bring out
their full flavor. Use them as you would a bay leaf, (meaning add it to a
dish while its cooking and discard when finished). They can be high on the
heat scale, but well worth it due to the rich flavor it imparts on food. I
highly suggest you get it at least as a powder.

-62-
Serrano are small bullet shaped peppers that go well with tomatoes and
cilantro. They are an ancient pepper variety thought to have originated in
Mexico.
They are good both roasted and fresh, have a almost citrus like flavor, and
combine easily with other peppers. If you get them, use a few to make
guacamole, as that's what they were traditionally used for in Mexico.
The best time to find serranos is in the summer.
Heat Scale: 6/10

-63-
Habanero peppers were for a long time at the very top of the heat scale,
but don't think their intense heat is their only defining feature. Habanero
have a very distinct aroma and fruity flavor. Some say it reminds them of
wine or apricots.
I find them especially good when mixed with tropical fruits and salsa, such
as a spicy mango sauce. Many markets carry them fresh, but if you can
only find them dried in your area that's fine as well.
They can be found green, orange, red or yellow, and are a cousin of the
scotch bonnet pepper (mentioned on the next page). As interesting as they
may be, be very cautious when handing them. In cooking, a little goes a
long way. They are about 40 times hotter than a jalapeno.
Heat Scale: 10/10

-64-
Many people confuse scotch bonnets with habanero peppers, as they look
very similar. These are very popular in Jamaica, where they are the main
ingredient in jerky seasoning. It's a key ingredient in Caribbean cooking.
Although they pack a punch, they are very delicious once you work your
way up to tolerating them. They are naturally sweet with hints of citrus
and apricot. Make sure you read the section on how to handle hot
peppers before you go out and get these.
When you can tolerate the intense heat of a habanero or scotch bonnet,
you're ready to move onto the more exotic peppers whose heat levels are
beyond the 10/10 scale.
Heat Scale: 10/10

-65-
Paprika, a ground red powder used as a spice, is often made with sweet
peppers vs hot peppers. In such cases it is called sweet paprika. If it's hot
paprika it's usually made with a blend of dried bell pepper and cayenne.
It's nice for adding some extra flavoring and color to sauces and other
dishes, but I wouldn't rely on it as a good source of capsaicin.
Even when mild chillies are used, the seeds and inner white pulp is
removed during the process, numbing the heat.
Paprika is great as a spice, but I wouldn't

classify it as an ED busting food.
-66-
If you bite into a chilli that is unpleasantly hot, don't drink a glass of water.
That will only spread the discomfort around your mouth making the
burning sensation much worse. Capsaicin is an oil, and as I'm sure you
know, oil and water don't mix.
Instead, try one of these simple solutions:
Take a large drink of creamy milk, hold it in your mouth for a minute or
so, then split it out discreetly. Repeat as necessary. A similar effect can be
achieved with ice cream.
Eat a piece of fresh bread, a cooked potato or some rice. These will absorb
the excess capsaicin oil.
Some people online write that you should drink alcohol to dissipate the
burn. These are bloggers who obviously have never eaten hot peppers
because trust me, you don't want to do this. Yes, it is true that 90 proof
alcohol has the ability to neutralize capsaicin by dissolving it, however if
you drink it while your mouth is already on fire, the alcohol is going to
further irritate your already sensitive tongue receptors & make the pain 10
times worse.
Don't do it.
You also don't want to drink carbonated water or soda, as this will spread
the capsaicin even faster than water (or as others describe it, you'll feel like
your lips are “fizzing off your face.”) Same goes for hot beverages such as
tea or coffee. These beverages will just activate the already active heat
receptors on your tongue and make your experience even more
uncomfortable.
The easiest way to work with chillies if you're totally new is to get a few
powdered varieties or simply order some specialty hot sauces.
-67-
I personally like to experiment, hence I buy whole fresh or dried chillies
and either grind them myself via a coffee/spice grinder or soak and add
them to dishes. Most of a peppers heat is contained in the seeds and the
white membrane around it (sometimes called the placenta). If you really
want to remove heat and just taste the pepper flesh, you can remove it.
I however don't recommend this as it will dull some of the circulatory

boosting effects we’re looking for. Don’t forget why you’re getting into all
this.
To make things simple for you, I've listed instructions for how to use
peppers in nearly every form available.
Don't be afraid to experiment with peppers in cooking. Just because you've

never used these spices before doesn't mean you should stay away from
them. Note that simply dipping your finger in some chilli powder won't tell
you much about how it'll flavor a dish once cooked.
Most people don't cook with spices because they don't know how to use
them, but if you don't try, how will you learn?
-68-
When buying fresh whole peppers, look for ones that feel heavier than the
rest, with shinny skin and no cuts, bruises or soft spots. Other than the
mighty thick-skinned jalapeno, most chillies aren't the hardiest of
fruits. Once you get them, make sure to store them in the refrigerator and
use them within 1 to 2 weeks.
If you ever buy or order a lot (for example its the end of a season at a
farmers market), you can preserve peppers by pureeing them into a sauce
or blending them and pouring it into a jar with some salt, vinegar and/or
salsa.
I've included a guide on how to make hot sauces, but another option is to
try roasting fresh peppers and add them to meat dishes you already eat.
To roast a fresh chilli, the first thing you need to is wash it. Once clean, put
them over a flame on a gas stove burner or on a grill. Make sure to hold
them with a wooden skewer stick or metal thongs or a fork of some sort
and rotate until the skin is charred brown and starts to blister and pop.
Once done, transfer them to a bowl and cover your newly roasted chillies
with a thick cloth for 10 to 15 minutes. This basically steams them and
makes the skins easier to peel. Many don't know this, but chilli skins are
usually bitter compared to inside pulp of the pepper. They also don't
contain the capsaicin, hence feel free to scrape or peel them with either
your fingers or a knife and discard them if you wish.
Don't wash the chillies at this point or you'll lose some of the oils and
flavor.
In addition to adding them to sauces, you can chop roasted chillies and
add them to soups, egg dishes, steak, and many other meals.
-69-
If you're looking for a particular type of fresh chilli but can't find it, you
have two options.
One is ordering some fresh online, the other is to get them dried. Note that
the drying process intensifies and magnifies the heat and concentrated the
flavor. Chillies are 90% water after all.
Always smell a dried chilli before using it, make sure it has a nice aroma. If
not, it may have been rotten at the time it was dried.
Stored in an airtight container in a cool dry place, chillies should keep for
at least 6 months.
The best, although a bit labor intensive way to use dried chillies is to soak
them in a pot of hot water (not boiling water, as this dilute and thus
destroy the flavor) until they become soft, usually about 20 minutes. Make
sure they stay submerged during this time.
You can also roast dried chillies before rehydrating them if you like, as this
often adds more flavor. To do this, preheat your oven to 250°F and slice
each chilli, then roast until you start to smell them. Usually just 3 minutes
will do. You can also toss them into a dry cast-iron skillet without oil and
shake them around until you get that smokey aroma. You don't have to
roast them, it's just a technique many restaurants do to enhance flavor.
If your intention is to make a sauce, you can simply add the rehydrated
chilli along with its water into a blender with your other ingredients. Make
sure you taste the chilli water first however as depending on the chilli, this
can be quite bitter.
You're not required to get this, but one of the best kitchen tools you can
get if working with chillies or other spices is a mortar and pestle.
Traditional Indian or Asian granite or stone sets are generally a good

option with their large deep pitted or ridged bowls.
-70-
The rough surface acts like pumice, increasing the grinding effect. Porous
volcanic rock is often used in Mexican mortars.
The general rule is: if working with dry spices or ingredients, use a smooth
mortar and pestle. If working with wet pastes, a rough porous mortar is
recommended. You can of course use a coffee grinder as well.
A food processor works too. If making large quantities or processing many

chillis, using a blender or food processor is a good idea.
-71-
If you see something labeled “chilli powder” in a grocery store, don't buy
it. These are blends of chillies (usually cayenne or jalapeno, as they are
often the cheapest) plus sugar, salt, garlic powder, paprika, and occasion-
ally some preservatives.
For true quality and flavor, buy pure ground dried chillies instead.
Meaning “ancho powder,” “chipotle powder,” “cayenne powder,” etc.

Smell is a good indicator. If it's fresh, the scent should be so strong that it
almost burns your nostrils when you snip the bottle. If you barely smell
anything, the powder was probably ground 2 years ago and has been sit-
ting in a warehouse for a long time. If buying ground ancho powder, it
should smell somewhat like raisins with a hint of plum.
Again, you may find the idea of hot peppers smelling like raisins or plums
to be strange if you're never payed them much thought, but I assure you
you'll be impressed by the differences and complexity between different
varieties once you try a few.
-72-
First of all, if working with a habanero of anything hotter, make sure you
use rubber or latex gloves, or at the very least be very careful what you
touch and watch your hands with soap after handling them. Make sure not
to touch your face or nose or eyes unless you want a really nasty burning
sensation.
You can control the heat of a pepper to a degree if you remove the seeds
and the white membrane that holds them, as this is where most of the
capsaicin is stored. If you want to taste all the fruitiness but with minimal
heat, slice the chillies in a way that only the inner flesh remains (meaning
scrape off the thin outer skin & the inner placenta and seeds).
Remember, chilli heat varies. A jalapeno you buy at your supermarket can
have a heat rating of 3, while one you get at a farmers market may have a
heat of 6/10. At the end of the day everyone's heat tolerance differs.
There are 12 year old kids on youtube that are so used to eating hot
peppers they can eat a fresh ghost chillies without even breaking a sweat.
I also suggest you work with chillies on a glass or plastic cutting board or a
ceramic plate, as wood can soak up the burning oils and transfer them to
other foods later. Also make sure you clean your knife after use.
Searing, stir-frying or sauteing fresh chillies can release burning vapors

similar to how onions release vapors and burn your eyes when you cut
them, so be very careful.
To give an example of just how strong these vapors can be, consider this:
Native Caribbean islanders used to burn massive piles of chillies on their
shores to keep Spanish ships from docking.
Yes, it's that strong.
-73-
There are 3 types you should be on the lookout for.
The first type is black pepper & white pepper. As mentioned previously,
these are actually the same plant, just picked at different stages of ripeness
and processed differently.
The second type is what's known as the long pepper.
Now, you've very likely never heard of long pepper before, but at a time it
was actually worth double the price of black pepper. These days however
they are relatively rare and only sold at Indian specialty stores.
They are however inexpensive & while they don't contain as much
piperine (that medicinal compound that amplifies other medicines) as
black pepper, it has another very unique property – it makes your mouth
numb. It's a sensation that's hard to describe if you haven't felt it before. If
you get them, feel free to drop a few whole ones into soups or stews or rice
dishes and simply eat them once they are cooked (they become chewy).
You can also of course grind them.
-74-
Long pepper has a very interesting and bizarre history. It was once
forbidden to eat for women because it was thought to make them
promiscuous. Attila the Hun was also apparently obsessed with them, but
that's a subject for another book (see www.legendarypotency.com/main/).
The third type of peppercorn I'd like to familiarize you with is called
sichuan pepper, which is not related to either chilli or black peppercorn
but shares has the same “pepper” label.
Also known as Chinese pepper, they are very famous in Sichuan Asian
cooking (which also heavily uses chillies). If you've ever been to a really
nice Chinese restaurant (and by that I don't mean the cheap fast food
version) you've likely tasted this pepper before.
It has a very unique taste and smell that’s hard to describe. If a few
“peppercorns” of it are put into the mouth and sucked on, they will make
your mouth go numb and tingle as if you just had a really fizzy soda. It's
also similar to the prickly feeling you get if your leg or arm falls sleep.
They are spicy, but not too spicy. I recommend getting it with a pepper
grinder and adding some to your food to see how you like it. If you buy the
whole pods, you will notice all you get is empty husks. This is normal as it’s
the shell that has the unique flavor and aroma, while the inner seed is
gritty and tasteless.
If you're into cooking & would like to replicate that distinct gourmet
Chinese food taste, I highly suggest you get some.
-75-
1. Mo Hotta Mo Betta – great selection of exotic hot sauces.
www.mohotta.com
2. Frontier Natural Products Co-op – great site overall. I regularly get

a couple of products from them other than chillies. Their prices per pound
of dried chillies are pretty good.
https://www.frontiercoop.com/catalogsearch/result/?q=chili
3. Peppers – another site with a nice variety of hot sauces.

http://www.peppers.com/
4. The Spice House – one of the best sites I've found for buying dozens
of whole dried chilli varieties that tend to be difficult to find otherwise.
https://www.thespicehouse.com/search?q=chile
For those who want to try their hand at growing their own hot peppers
(which is actually quite easy to do indoors), you can get seeds from these
two sites:
http://www.peppergal.com/hot_peppers
http://store.myorganicseeds.com/Chile-Pepper-Seeds-C149695.aspx
Also make sure you check out this page, as they have a great variety of ex-
otic superhot dried chillies not mentioned in this book at
reasonable prices:
http://store.myorganicseeds.com/Dried-Peppers-Retail-C267127.aspx?
sid=14895
-76-
Thanks for taking the time to read my book.
You now know everything you need to go out, get some hot pepper
varieties, and start experimenting with them. The sooner you start incor-
porating capsaicin and piperine foods into your daily diet, the sooner you'll
experience the health benefits from these amazing natural compounds.
Remember, naturally curing ED starts with boosting your heart and circu-
latory health, and hot peppers are a really easy way to get into this & start
getting your erections back (after all, how hard is to to eat extra BBQ
sauce?).
Also make sure you check out the two bonus books you received with this
for recipes on how to make your own super potent hot sauces & how to
consume even the hottest peppers with minimal burn or discomfort.
And again, make sure you check out www.legendarypotency.com/main/

for my other, more in depth books on how to more aggressively destroy ED
and take your masculine health to a whole new level…
Thanks again,
Scott Greene
Scott Greene
-77-
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-81-
You can't pull this off with anything other than hot peppers. Can you
imagine an “adult oriented bread” or “x-rated peanut butter”?
I think not. See you next time.
-Scott
-82-

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-1-

Introduction: Getting Started

b) Why I Wrote This Book......................................................................................5

Part 1: The Erotic Forbidden History of Chillies & Black Peppers

b) Pepper - The Spice of Demons........................................................................20

Part 2: Hot Food & Your Sexual Health

b) Black Peppercorn Health Benefits....................................................................35

d) Capsaicin and Pain Relief.................................................................................42

e) Can a Hot Pepper Stop a Heart Attack?..........................................................44

f) Hot Peppers & Indigestion................................................................................47

g) Chilli & Black Pepper Side Effects....................................................................48

Part 3: Hot Pepper Varieties & How to Handle Them

g) Bird's Eye Chilli.................................................................................................59

n) What About Paprika?........................................................................................66

o) How to Safely Consume Peppers Without Being Burned................................67

p) How to Use Fresh Chillies.................................................................................69

q) How to Use Dried Chillies................................................................................70

r) How to Use Ground Chilli Powder...................................................................72

s) Working With Hot Peppers...............................................................................73

t) The 3 Types of Peppercorn..............................................................................74

u) Sites I Recommend For Buying Peppers Online..............................................76

Furthermore, while I've attempted to verify every piece of information

This work is copyright protected and in no way can be copied or

I've attempted to make everything thorough so you don't need to do much

I hope this knowledge changes your life as it did mine…

To the people of medieval Europe, foods such as pepper, cinnamon, and

But that's another story...

Can you imagine people getting excited over a

No food on earth is labeled with the degree of

“I am seriously informed by a Spanish gentleman who resided for many years

According to archaeological research, many of the Mexican-style hot

When Columbus landed in 1492 on the island of Hispaniola (now known

Among the first things Columbus wrote was,

Columbus thought he had landed in the East Indies, which is why he

According to one conquistador, Gonzalo Fernández de Oviedo y Valdes,

It wasn’t until the Spanish encountered the Aztecs on the Mexican

That’s because chile, or chilli, is an Aztec word.

To say the Aztecs were obsessed with chilliies is be an understatement.

Today, chilli-based sauces are integral to Caribbean, Mexican, South

By the 1700s, Peruvians had dubbed their hottest chilles “gringo

Because of the chilli's cultural significance in many parts of the world,

Even the shishito pepper, long popular in Japanese cooking, is descendant

But don't tell that to the Japanese…

In 1529, a Spanish friar reported that hot peppers were so important to

Everything was going great until the Spanish missionaries arrived…

They had nearly the identical perspective about black pepper.

Black pepper, or piper nigrum as mentioned previously, was the whole

Chilies are notoriously promiscuous and will cross-pollinate with no

One late-fourteenth-century Protestant preacher, John Wycliffe, went so far

According to the church, Beelzebub wasn't that only demon interested in

“more on his sauces than on sacraments, more on salmon than on Solomon.”

Saint Bernard also wrote,

Heat led to lust, coolness led to celibacy.

A French monk from the abbey of Ligugé had a similar perspective,

“who ought to speak religiously of celestial spirits, but talk instead of

“Such clerics are disciples more of Epicurus than of Christ”

And drags him off to join the damned.

Niccolo shared a pit with an alchemist, another hedonic profession that'll

Another writer, Bartholomew the Englishman, who lived in the thirteenth

Notice the X-Rated section on the bottom right?

Imagine grinding hundreds of modern day peppercorn tins into a sauce.

The household of Humphrey Stafford, Duke of Buckingham, through the

Dried peppercorns can only be two colors, black or white. Red