Freedom, Business, Controversy and Fitness

9,800 °F… temperature of the Earth’s Core or is it the temperture of The World’s hottest Hot Sauce?

What benefits are the use of hot sauce?

Well this Hot Sauce pictured below is unrealistic and at a $350+ price tag for 2oz. It makes it super unrealistic.  Milder hot sauce (that won’t kill you) has many dietary benefits.

I use Blair’s Ultra Death Hot Sauce almost daily at 900,000 Scoville Units.

I have a bottle of 3am Reserve unopened. waiting for a special occasion at: 1,500,000-2,000,000 Scoville units and a $30 price tag for 2 oz. not that bad… it is hand signed and in a display box. lol

I used to have a bottle of slap my ass and call me sally Chet’s gone mad at: Scoville Rating: 1,500,000 but i finished it…

Red chilli peppers contain high amounts of vitamin C and carotene (provitamin A)
Yellow and especially green chilli. peppers (which are essentially unripe fruit) contain a considerably lower amount of both substances.
They are a good source of most B vitamins, and vitamin B6 in particular.
They are very high in potassium and high in magnesium and iron.
Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
Capsaicinoids, the collective phytochemicals found in all hot chilli peppers, are shown, in laboratory settings, to cause cancer cell death in rats. (Biochem. Biophys. Res. Commun. 354 (1): 50–5)
Capsaicin in chillies has been found to inhibit chemically induced carcinogenesis and mutagenesis in various animal models and cell culture systems. (Perry, L Science 315: 986-988)
Recent research in mice shows that chili (capsaicin in particular) may offer some hope of weight loss for people suffering from obesity.(Hsu CL, Yen, 2007. J. Agric. Food Chem. 55 (5): 1730–6)
Researchers found that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. (Gale, Cengage Learning, 2008)
Capsaicin is a safe and effective analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain, and headaches. (Purdue University Department of Horticulture and Landscape Architecture 2009)
A study from Laval University in Quebec found that men who consumed coffee plus jalapeno, habanero, or cayenne pepper-packed snacks and meals were able to burn nearly 1000 more calories a day than a control group.

peppermaster.com

The Measurement of Pepper Heat:

The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper.

The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.

The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912,[2] is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.

List of Scoville ratings

Pungency values for any pepper are variable, due to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values. When interpreting Scoville ratings, this should be kept in mind.[3]

The Scoville scale may be extrapolated to express the pungency of substances that are even hotter than pure capsaicin. One such substance is resiniferatoxin, an alkaloid present in the sap of some species of euphorbia plants (spurges), with a Scoville scale rating of 16 billion.[8]

Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin[9]
8,600,000–9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000 Law enforcement grade pepper spray,[10] FN 303 irritant ammunition
855,000–1,359,000 Infinity Chilli[11]Naga Viper pepper[12] Naga Jolokia pepper (ghost chili)[13][14]
350,000–580,000 Red Savina habanero[15][16]
100,000–350,000 Guntur chilli, Habanero chili,[17] Scotch bonnet pepper,[17] Datil pepper, Rocoto, Piri piri (African bird’s eye), Madame Jeanette, Jamaican hot pepper[18]
50,000–100,000 Bird’s eye chili,[19] Malagueta pepper,[19] Chiltepin pepper, Pequin pepper[19]
30,000–50,000 Cayenne pepper, Ají pepper,[17] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
2,500–8,000 Jalapeño pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[20] Paprika (Hungarian wax pepper), Tabasco sauce
500–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Padron pepper
100–500 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

Hottest chilis

The chilis with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia or bhut jolokia and its cultivars, the “Dorset naga” and the “Ghost chili,” neither of which has official cultivar status. [4][5] The Naga Viper currently holds the unofficial title for hottest pepper. It was produced in the UK by crossing the three hottest peppers known to the world, including the Bhut jolokia. Researchers at Warwick University tested the Naga Viper and found that it measures 1,359,000 on the Scoville scale. [6] It should be noted that a chili trial carried out by a team from the BBC’s Gardeners’ World programme put the heat value of Dorset Naga at a staggering 1.6 million SHU. [7] Those levels were tested by Warwick HRI. However, this is not the average Scoville Heat Unit level of the pepper, nor was this submitted to any world record holder. Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content. The current world record holder, according to the Guinness Book of Records, is the Naga Viper Chili grown by accident in Cark, Cambria by Gerald Fowler. It has a rating of 1.38 million on the Scoville Scale.

– Wikipedia

World’s Hottest Hot-sauce

2007 Guinness Book of World Records

Blair’s 16 Million Reserve

What you will find inside of my Famous Reserve bottle is amazing, a 1ml pharmaceutical grade vial filled with this unreal Pure Capsaicin Crystal.–ONLY 999 PRODUCED— SOLD OUT – PLEASE NOTE BLAIRS 16 MILLION IS NOT A SAUCE OR AN INGREDIENT. THIS PRODUCT IS MADE AVAILABLE FOR EXPERIMENTAL/DISPLAY PURPOSES ONLY

– extremefood.com (Blair’s website)

Summary:

  1. You don’t have to be superhuman like me when it comes to hot sauce a little dab will do ya.
  2. There are many benefits to spicing up your life.
  3. Warning: if you like crazy hot hot-sauce like me, you can be potentially hazardous to your girl. A looong time ago my (Ex) Girlfriend came over and gave me a kiss. She immediately started screaming like a wild woman (sometimes that isn’t bad lol) but this time it was. She ran to the sink and dove her whole head in. After a few minutes she hit me and said WTF did you eat? Thinking back, (three hours ago) I had leftover pasta for lunch and when I eat pasta hot-sauce is required!!!!  So, remember you can be hazardous to your loved one’s health lol

“Variety’s the very spice of life, That gives it all its flavor”

– William Cowper

An so is Hot-Sauce 😉

– Louis J. Bianco

Copyright © 2011 louisjbianco All Rights Reserved.

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