Re: [CH] How long will this Insanity go on?

Tina Brooks (shoestring_louise@yahoo.com)
Thu, 26 Apr 2007 13:17:53 -0700 (PDT) 

My understanding is that the capsaicin producers use
"solvents". of which as much as 50 ppm are allowed to
remain before the FDA considers them above food grade.

Currently acceptable solvents used for food grade
oleoresins:

methyl cyanide,
ethyl acetate
carbon dioxide
One company, on their website simply lists; volatile
solvents.
There are steam extractions and some pure grain
alcohol use, but the majority aren't and since they
don't have to tell you what solvent was used for their
oleoresin, how do you know for sure?

Only the FDA really knows for sure, what else they
might be using.

So, lets ignore that your favorite extract sauce
doesn't disclose how the capsaicin was extracted.

Do you know what pesticides or herbicides were sprayed
on the peppers? You might want to wonder about that,
because pesticide residues get concentrated in
oleoresins because they are soluble in organic
solvents.

I became a little more wary about this last year when
they lifted the ban on DDT in countries like Belize
because of Malaria.

Add insult to injury, all these things considered,
capsaicin, capsicum oleoresin, pepper extract and even
chili peppers themselves are generally considered safe
and are not regularly tested by the FDA.

Maybe it is just alcohol. But knowing what I know... I
highly doubt it.

I am of the opinion that anything that is that
unregulated ought not to be in the food chain. I'll
stick to my nice clean, I know what they're not
spraying on them, chillies.

T


--- Matt Evans <tmattevans@gmail.com> wrote:

> My understanding is that extracts are natural
> products -- the
> capsaicin is extracted from chiles using an alcohol
> distillation.
> Thus, while the process may have its roots in the
> chemistry lab, there
> are no artificial chemicals (the alcohol is also
> naturally occurring)
> introduced into the sauces when extracts are added. 
> Is my
> understanding incorrect?
> 
> Thanks.
> 
> Matt
> 
> On 4/26/07, Tina Brooks
> <shoestring_louise@yahoo.com> wrote:
> > John,
> >
> > We cut our Red Savina sauce with Mangoes (if you
> can
> > call that "cutting". It really brings out the
> sweet
> > flavour of the Savina.
> >
> > I personally hate extracts. There has to be a
> better
> > way to get heat into food without adding
> chemicals.
> >
> > Tina
> >
> >
> > --- Hobby Farmer <hobbyfarmer@t-one.net> wrote:
> >
> > > John Sphar wrote:
> > > > Is there anyone out there who appreciates the
> > > sauces without the extract
> > > > enhancement?  I like all of them, but I prefer
> > > those without.  And I never
> > > > use them in preparation (OK well maybe I DID
> make
> > > Doug's cookies a couple
> > > > times...).  I usually make bottles of red
> savina
> > > for home use and giveaway
> > > > purposes, some with only vinegar or lime juice
> and
> > > salt, some with sauteed
> > > > onions and carrots, but this year I'm going to
> try
> > > Jolokia hot sauce with no
> > > > extract.  Since there is no Belize in the
> Jolokia
> > > chile, any ideas on what
> > > > to cut the chile sauce with for a milder
> sauce?
> > > How about black mustard
> > > > seeds, methi, cardamom, etc?
> > > >
> > > > John
> > >
> > > Red Savina sauces are great with lots of garlic.
>  As
> > > to cutting
> > > heat, carrots, as you said you have used is some
> > > sauces, seems to
> > > temper a sauce.  Also, sweets seem to cut the
> heat.
> > > We have used
> > > sugar, honey, mangos and peaches with good
> results.
> > > If we are going
> > > for flavor, not blistering heat, we use less
> chiles
> > > and more filler.
> > >   That back-of-the-throat warmth from the
> Chinense
> > > varieties is more
> > > fun if it sneaks up on you.
> > >
> > > Let us know how the Jolokia sauce comes out, and
> how
> > > the pepper's
> > > flavor is, if you can get past the heat.  We are
> > > growing the Dorset
> > > Naga this year as our try at an ultra hot chile.
> > >
> > > Hobby Farmer
> > >
> > >
> > >
> > >
> > >
> >
> >
> > =====
> >
> > Tina Brooks
> > VP Marketing, Peppermaster Hot Sauces
> > www.peppermaster.com
> > Brooks Pepperfire Foods Inc.
> >
> > Phone: (514) 393-3430
> > 26 St. Jean Baptiste, East
> > Rigaud, Quebec, Canada
> > J0P 1P0
> >
> > Network with me on www.gourmetbusinessforum.com --
> The premier online business community for food
> professionals
> >
> 


=====

Tina Brooks
VP Marketing, Peppermaster Hot Sauces
www.peppermaster.com
Brooks Pepperfire Foods Inc.

Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0

Network with me on www.gourmetbusinessforum.com -- The premier online business community for food professionals