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

Matt Evans (tmattevans@gmail.com)
Thu, 26 Apr 2007 15:37:07 -0400 

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
>