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As the National Fiery Foods & Barbecue Show hits town again this weekend, The Tribune has posed some questions to a guy who knows a thing or two about spicy food.

Paul Bosland, director of the Chile Pepper Institute at New Mexico State University, was recently credited by the Guinness Book of Records with discovering the world's hottest spice - the Bhut Jolokia, a naturally occurring hybrid chile native to the Assam region of northeastern India.

Here's what Bosland has to say about his discovery, as well as tips on how to handle the spiciest of spicy foods:

Q: While you grew and tested the world's hottest pepper at NMSU, its origins trace back to India, right?

A: In the year 2000, there was a report out of India that they had the world's hottest chile. We were interested in testing it. But it took several years to get the seed. It was very hard for us to do a scientific test. And we also had some false leads. Then we started to question whether they were the world's hottest. When we got the seed sample (and grew it in laboratory conditions), it was truly very hot.

Q: A Bhut Jolokia is 1,001,304 Scoville Heat Units, twice as hot as the Red Savina, which it replaced as the world's hottest chile. But exactly how hot is that in terms of, say, green chiles or jalape¤os?

A: A jalapeño is about 10,000 Scoville Heat Units. A green chile is about 1,500. So take it from there. It's probably going to be 100 times hotter than a jalape¤o and 1,000 times hotter than a green chile.

Q: So, is it safe to eat a Bhut Jolokia? Will your head explode? Will you breathe fire?

A: It won't kill you, because the people in Assam and that region of India eat it all the time. (Bosland noted that a woman in India plans to break a record by downing 20 Bhut Jolokias in two minutes.)

It won't do the other two things (make your head explode or breathe fire), either. It is quite painful if you try to eat them. I've tried. . . . It wasn't eating the chile that was the stupid part, it was not having any milk.

People will find they have a unique flavor. It might be something people would enjoy. A little bit might be enjoyable.

Q: When you finish eating a Bhut Jolokia, or any extremely hot pepper, with what would you suggest we wash it down? Milk? Soda? A fire extinguisher?

A: It's been shown that milk is probably the best way to cool your mouth. But carbohydrates like bread or tortillas will work. Or sugar or honey. I think that's where we get our traditional sopaipilla in New Mexico. It has carbohydrates and sugar. It kills the heat after a meal.

Q: You must be a fan of spicy food. Is there a part of your daily diet that's particularly fiery?

A: I eat chiles every day. But I think one thing people need to realize is that you need to look at chile like you do salt. You should never be uncomfortable eating chiles. You should go to the chile heat level that suits your personal taste.

Q: Can we get some Bhut Jolokia at the National Fiery Foods & Barbecue Show, which begins today and runs through Sunday at the Sandia Resort and Casino?

A: We will be having plants and seeds for sale. We won't have any plants with fruit on it. It's out of season. But (the plants) will be in an 8-inch pot. Seed packets are available, too.