Posted on 10/26/2007 12:11:50 PM PDT by crazyshrink
That’s more like it. Good job, Man!
I use straight table salt if my habeneros are too hot. It seems to break down the heat almost instantly.
Consider the Fox Labs concoctions, apparently designed to get around stupid MI rules on the amount of pepper you're allowed to have in civilian pepper sprays. Fox Labs puts in the Michigan maximum pepper concentration, same as everyone else. It's just that everyone else uses capascin in the 1 to 2 million scovill unit range while Fox uses over 5 million scovill unit capascin. As a flavoring, it can't be beat. (I'm joking on the last one--don't try it at home.)
Capsacin kills stomach and intestinal worms, or so my vet says.
Hot Chili Pepper ping!
I was going to buy some a few weeks ago, but they're printing the SHU rating on the front label, and I thought 7,000 was too whimpy (Old El Paso??).
But I'll get some tomorrow based on your subjective assessment.
| Scoville rating | Type of pepper |
|---|---|
| 15,000,000–16,000,000 | Pure capsaicin[4] |
| 9,100,000 | Nordihydrocapsaicin |
| 2,000,000–5,300,000 | Standard US Grade pepper spray [5] |
| 855,000–1,041,427 | Naga Jolokia [6][7][8][9] |
| 350,000–577,000 | Red Savina Habanero |
| 100,000–350,000 | Habanero Chile [10], Scotch Bonnet [10] |
| 100,000–200,000 | Rocoto, Jamaican Hot Pepper [5], African Birdseye |
| 50,000–100,000 | Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper |
| 30,000–50,000 | Cayenne Pepper, Ají pepper [10], Tabasco pepper |
| 10,000–23,000 | Serrano Pepper |
| 7,000–8,000 | Tabasco Sauce (Habanero)[11] |
| 5,000–10,000 | Wax Pepper |
| 2,500–8,000 | Jalapeño Pepper |
| 4,500–5,000 | New Mexico Peppers [12] |
| 2,500–5,000 | Tabasco Sauce (Tabasco pepper) [11] |
| 1,500–2,500 | Rocotillo Pepper |
| 1,000–1,500 | Poblano Pepper, Texas Pete sauce |
| 600–800 | Tabasco Sauce (Green Pepper) [11] |
| 500–2500 | Anaheim pepper [13] |
| 100–500 | Pimento [5], Pepperoncini, Tabasco sauce (Sweet & Spicy) |
| 0 | No heat, Bell pepper [5] |
I was just reading something and reminded that capsacin isn't actually hot like fire. Rather it stimulates receptors that send the brain signals of "fire".
I'm no chemist or MD, but I'd guess the salt is possibly stimulating and/or overwhelming other taste receptors including those stimulated by capsacin????
The same article said that milk somehow "releases" capasacin from some part of the receptor, which seems about as good a cure as anyone would want. But I'm certain that half and half or (better) table cream work better, faster, and more thoroughly for me than plain old milk. And I don't think lowfat or no-fat milk would work at all.
Dunno, I just like eating it.
I like El Yucateco, Chile Habanero on my eggs and hamburgers. The Mrs buys it in quart bottles and transfers it to 4oz ones just for me.
She cooks with whole peppers, all types and grows four or five different types every year for the salsa and salads. My taste buds sure are glad I married an Italian lady.
>I’m no chemist or MD, but I’d guess the salt is possibly stimulating and/or overwhelming other taste receptors including those stimulated by capsacin????<
That’s what I would guess the salt does.
Not butter or cheese, but a swig of heavy cream, half and half, or a few spoonfuls of high-fat ice cream like B&J or Haagen Daas.
And real whipped cream works wonders too.
Mark
I once saw (but didn’t try) a hot sauce called “Liquid Stupid.”
Mark
Guess where I first tried that?
The restaurant in front of the pier in Cozumel, 1989 or thereabouts! There's a red as well, and both versions were on every table.
Nice that they finally started exporting it to the USA.
I found a great one somewhere near St. Vincent and Bequia, but I doubt we'll ever see it here. It was yellow (Scotch Bonnets?), a thick consistency but less than ketchup, hot as the dickens, but it had - I'm not kidding - an "oceany" taste that I guess could have been some kind of fish sauce. It was perfect. But I bought it in some shack grocery store, it had no label and was in clear glass soda pop bottles. Once I tasted it I went back and bought a dozen more.
Yea, that'd probably do the trick if you have time to whip the cream, otherwise just straight out of the container :)
I don’t care for the green one, red is my preference.
I’m the opposite. I like the Day-Glo green color.
“But I’ll get some tomorrow based on your subjective assessment.”
I may have not been clear on that post.
My personal recommendation was for the Tabasco Green (Jalapeno)
Pepper Sauce...which is wimpy by comparison to the original
Tabasco Pepper Sauce...
and truly wimpy by comparison to the Tabasco Habanero Sauce.
But you did get me to peruse the Tabasco website some more...
and I found the useful chart with the SHUs for each of the Tabasco products:
The range of Scoville ratings for TABASCO® Sauces.
http://tabasco.com/info_booth/faq/scoville_range.cfm
Yea, that'd probably do the trick if you have time to whip the cream, otherwise just straight out of the container :)
Right out of the can... Sort of like a fire extinguisher...
What I meant by "real" whipped cream is that stuff like cool whip, and other non-dairy whipped toppings will NOT work as well, even though they're loaded with fat.
Mark
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