Re: Re: [CH] Hottest Hot Sauce. (No extracts)
terrabyte@tds.net
Mon, 6 Oct 2003 12:12:19 -0500
S-weet!
Thanks a ton!!
Now I have a new direction of things to try out. I'm currently in no-man's land in regards to heat. Most of the hot sauces are in the sub 10,000 scoville units, which go too fast in this house. And then on the other side, all the extracts are just too hot to eat in any quantity. What fun is: "Drop, OW, Drop, OW, Drop, OW!"
Unlike most hot sauce bottle collections I've seen, mine only consists of bottles I've consumed.
The war against boring food continues...
Dustin
>
> From: jim@wildpepper.com
> Date: 2003/10/06 Mon AM 10:50:16 CDT
> To: terrabyte@tds.net
> CC: chile-heads@globalgarden.com
> Subject: Re: [CH] Hottest Hot Sauce. (No extracts)
>
> Wow! A gold mine of an opening for me and every other 'evil corporate
> type' on the list :-)
>
> In answer to your questions, in no particluar order....
>
> Blair is at extremefoods.com as well as deathsauce.com His original
> Death Sauce (one of my favs since I'm a vinegar fan) is extract free.
>
> I'm at wildpepper.com My Ralph's Righteous and Red Savina(R) Garlic
> sauces are both extract free and as hot a natural hot as you are going
> to find.
>
> CaJohn also makes a lot of extract free sauces (from my chiles!) and is
> at cajohns.com His include Krakatoa, Flame, and the Legend.
>
> Pure pepper resin is also called 'extract', 'oleoresin capsaicin' (ORC
> for short), 'capsicum resin or extract', and sometimes 'concentrate'.
> Resin is made through either mechanical, solvent, or steam extraction of
> capsaicin- the chemical in all chile peppers that make them seem hot.
> This tarry resin is combined with a carrier oil (usually soy-bean) and
> is identified with that 'burnt cat hair' taste we chile heads are
> familiar with. Common commercial ORC varies in strengths from 1/2
> million, 1 mil, 2 mil, and 4 mil.
>
> Hot sauces using habs can rate quite low based on the percentage of hab
> in the sauces. Much also has to do with what test is used, who does the
> testing, and so forth. That still doesn't give you the whole story
> because a very sweet sauce with lots of hab is going to seem much less
> hot than a bitter one with less hab. Much has to do with the way humans
> perceive heat as opposed to a HPLC machine that measures ppm of
> capsaicinoids.
>
> That also explains why some of the chilehead sauces (like mine) cost
> more than Franks or Durkees or Tabasco. The highest among them might
> rate 14% or so pepper solids while mine are generally not less than 75%.
>
> Hope this helps & am happy to answer any other questions you might
> have. Be careful or you actually might think I know something :-)
>
> -Jim C
> Mild to Wild(R)
> www.wildpepper.com
>