scoville units

the hot sauce community is so fucking funny all the five star reviews of the extract that clocks in at like 2 million scoville units are like “i shat myself and i was crying for 8 hours straight 5/5 would do again”

Hot, Hot Peppers (Chilis), Oak Marr Farmers Market, 2017

All of these are 100,000+ scoville units. The very hottest peppers used for culinary purposes have a scoville score of about 1 million. By comparison, most of the chilis used in Mexican cooking rate 50,000 or less on that same scale. The Washington, DC area has a a number of recent immigrants from places in India and Africa where extremely spicy food is the norm, and this seller is targeting them.

The mucus and fire helping Tuffnut clear his sinuses amuses me.

Imagine the gang using either hot/spicy food or dragonfire to clear their sinuses.

Also, there’s a chili pepper called Dragon’s Breath (link) that’s been “tested at 2.48 million Scoville units, which would make it the hottest chilli on record, surpassing the Carolina Reaper.”

Just imagine the gang eating chili peppers and them dealing with how hot that is.

raise-hell-and-fuck-shit-up  asked:

¿ i S P I C Y ! ?

The cayenne pepper, also known as the Guinea spice,[1] cow-horn pepper, red hot chili pepper, aleva, bird pepper,[2] or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum, which is related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper used to flavor dishes and named for the city of Cayenne, the capital of French Guiana.[3]

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan, and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as “guinea pepper”,[4] a misnomer for “guiana pepper”.[1]

Chili pepper that makes your head explode

Cultivated by Ed Currie, founder and president of the PuckerButt Pepper Company in South Carolina, the Carolina Reaper would probably ruin most people’s day after eating it.

Currently rated as “the world’s hottest chili pepper” by Guinness World Records, the pepper averages 1,569,300 on the Scoville Heat Unit scale, with peak levels of over 2,200,000. In comparison, a regular jalapeno pepper comes in at around 8,000 units. Source: Oddee

Herb of the Week-Cayenne


Common names

Capsaicin
Capsicum
Cayenne
Chili Pepper

The famous spice called the cayenne is a type of pepper species that is native to tropical America. The cayenne is a perennial herb when grown in natural conditions in tropical areas of the world, however, it can also be cultivated as an annual plant in areas outside the tropical zone - the cultivation of this plant is carried out as an intense commercial activity in many tropical and sub-tropical regions of the world. The cayenne is characterized by having a glabrous stem, the stem is woody at the bottom and branched near the top, the cayenne can reach a height of three feet or more when fully mature. The cayenne also has ovate to lanceolate shaped leaves, the leaves are entire and bear a petiole. Between the months of April to September, the plant bears white to yellow colored flowers which can grow singly or even in pairs of three each. The source of the commercial cayenne is the ripe fruit, this fruit is a multi seeded pod or pepper which is characterized by having an external covering which is leathery; it comes in various shades from red to yellow. Commercial chili comes in many varieties and forms, the more famous ones are from areas around California, they are the jalapeno, the serrano and the yellow wax. All chili varieties have the hot tasting and fiery property because of the presence of a chemical compound called capsaicin in the fruiting body. The hotness of different chilies can be measured and scored by the units devised early in the 20th century by Wilbur Scoville, a pharmacist, the scoring of capsaicin content in different chilies is carried out in units called Scoville Units - these measure the comparative hotness of different chilies. The majority of all the commercial peppers available in the market today come in a “hotness” range from a negligible zero to 300,000 Scoville Units according to this measurement. The commonly used culinary pepper, the green bell peppers have no scoville rating and at zero due to the absence of capsaicinoids in the fruiting body. The famous jalapenos pepper are considered to be fiery and come at a scoville rating between 2,500 to 5,000, the hottest Tabasco peppers and the different varieties of cayenne have scoville ratings from 30,000 units all the way to 50,000 scoville units. Topping the Scoville scale at a scorching 300,000 each are the Scotch Bonnet pepper from the Caribbean and the pepper called the Habanero from the Mexican area of Yucatan. The scoville unit has been replaced these days by a new hotness system, known as the Official Chili Heat Scale, that has a hotness rating for chilies from 0 to 10-simplifying the rating of chilies to some degree. In this new hotness scale, a rating of zero is still applied to the bell peppers - which are at the bottom of the rating due to the absence of capsaicin, a rating of 5 is given to the jalapenos peppers, a rating of 8 is given to the Tabasco and cayenne peppers, and the hottest rating of 10 is given to the Scotch Bonnet and Habanero peppers.

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Farmers Market Aesthetic

This one shot was inspired by this post talking about men who are Farmer’s Market Hot. So of course this came from that. This is for typhoidmeri, horrible enabler that she is. 

AO3


There are booths everywhere. Most of them had been set up the night before and are covered in a thin sheen of dew that sparkles in the just now rising sun.

One of them is bound to have coffee.

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What are you, the hot sauce police?

So I like hot stuff. I’m not like, a dick about it. I don’t brag because there are people out there that can handle waaaay hotter foods than me. It’s not a competition.

So I’m at Tijuana Flats, a “mexican” food restaurant chain famous for their hot sauce bar. All in all, what they put out on the bar isn’t the spiciest stuff in the world, but you’ll find some delicious gems in there.

I immediately look at whatever is marked black as hottest for the day (they change them) and immediately go to pump some into the little paper containers provided when…

“Whooaaa, sweetheart you don’t want to do that,”

I turned around and there’s this skinny guy in jeans and a logo polo. There’s another dude wearing the same shirt, so they must have come here from some sad IT job. I’m a little taken aback at this dude’s presumption that I am ignorant to what I’m doing, but I blow it off.

”Nah, man, it’s got the black label, I haven’t tried this one yet.”

”Are you sure? It’s really spicy.” 

”I’m pretty sure dude.”

”I don’t think you should, because it was a bit much for me.”

At this point I’m feeling patronized. I stare at him. 

“It’s fine. Really.”

"Oooookay,” He says in this exasperated, don’t-say-I-didn’t-warn-you kind of voice. I get my hot sauce and sit down. Food arrives, I taste it with a chip first to test. It’s super sweet, actually. I dump the whole thing on my taco. I don’t know if he’s watching. 

I go up to the counter and ask the manager to ring me up a bottle of the sauce to take home. It was pretty delicious! Manager says he’ll bring it to my table.

They bring it, I pay, and the server asks if I’m into hot sauces - of course I say yes. Hot Sauce Police is now watching. She brings me an assortment of sauces they do not serve at the bar because of liability reasons. One of them was rated at 1.5 million Scoville units. I bought all of them, signing the credit card slip as he watches.

I finished my meal.

Then I looked right at him and licked the fucking paper container when I was done.

Happy birthday to Wilbur Scoville, the chemist who asked “how hot is hot?”

Scoville created the ranking for varieties of peppers by their level of Scoville Heat Units (SHU), a score he created in 1912. Scoville’s “Organoleptic Test” was simple: he mixed an extract of ground-up peppers with sugar water and fed the solution, at increasingly diluted concentrations, to a panel of taste-testers until they could no longer detect the heat. The higher the score, the hotter the pepper, from the benign bell pepper (0 SHU) to the jalapeño (2,500-4,000 SHU) and the Trinidad moruga scorpion pepper (up to a stratospheric 2 million SHU).
The Scoville test is still used by some chile enthusiasts but scientists, producers, and processors commonly use a more precise method. Called high performance liquid chromatography, it helps determine the level of capsaicin, the chemical that gives peppers their pungency.

Learn more.

No but serious chocolate covered ghost chilis. Holy shit dude. Ghost chilis are at about 1 million Scoville units. To quote the Ghost Pepper website “To put heat intensity of the Bhut Jolokia pepper into perspective, Bell peppers have a 0 SHU rating, Jalapenos have a 3,000 to 6,000 SHU rating, Habaneros have a 300,000 SHU rating. With the Bhut Jolokia pepper’s 1,000,000 SHU rating, you can see how the pepper can be recorded as the world’s hottest chili pepper.”

In other words you’ll feel like you’re gonna die.

Also here is a diagram for those who are more visual.

Lewis doesn’t fuck around when it comes to heat.

Ghost Pepper

So hot it will haunt you, the ghost pepper, or Bhut Jolokia, is one of the spiciest peppers in the world. How do you measure something so scary spicy? One common way is using the Scoville Heat Units (SHU), which measures how  much sugar water needs to be added to a ground-up pepper until its heat can’t be tasted. The ghost pepper, one of the hottest peppers on the Scoville scale, needs to be diluted a million parts to one before the heat disappears, for a SHU of 1,000,000. Compare that to a jalapeno, which has a SHU of 2,500–5,000.

Although seeds are thought to be the hottest part of the pepper, the fire resides in the white inner membrane where seeds attach. Drinking water will not stop the intense burning sensation caused by peppers because capsaicin—the chemical responsible for the pepper’s pungency—is not water-soluble. For a better remedy, try milk!

Stay tuned for more spooky science all week, and find out how you can celebrate Halloween at the Museum!