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Dave
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| Quote: | Originally posted by Bob H
In the garden, Scotch Bonnet and Habanero peppers are grown. |
Aren't they the same? I'm told that in the carib they're called Scotch Bonnets and in Mexico Habaneros.
I call 'em hot sumb-tches.
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Hook
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| Quote: | Originally posted by Dave
I keep lots of different hot sauces at the deli. But the one almost exclusively requested ( by Mexicans) is McIlhenny's TABASCO. I find that both
strange, and amusing. |
No surprise there. It is the quintessential vinegar with a hint of pepper flavor that I'm not fond of, but many mexicans seem to prefer. At least,
judging by the amount of mexican hot sauces like that.
[Edited on 4-4-2006 by Hook]
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bajabound2005
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Habaneros and Scotch Bonnets are NOT the same! Habeneros range from 100000 to 500000 Scoville Units (though the hotter ones are few and far between)
while the Scotch Bonnet ranges form 150000 to 325000 Scoville Units. The two peppers are similar in appearance.
My all time favorite all purpose hot sauce is good old Taco Bell HOT sauce!
Friends don't let friends drink white zinfandel.
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DanO
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Tabasco
Nothing better for gumbo. MMMmmmmmmm.
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Sharksbaja
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| Quote: | Originally posted by Dave
I keep lots of different hot sauces at the deli. But the one almost exclusively requested ( by Mexicans) is McIlhenny's TABASCO. I find that both
strange, and amusing. |
Yep, Americans love it! I can't imagine what they would do without it! Yes it's on our tables If I put a "REAL" hot sauce out there who knows what would
happen. Hey, maybe they would try it........naw!
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bajabound2005
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Scoville Scale
Source: Wikipedia
Here's how hot they can get:
Scoville rating Type of pepper
15,000,000-16,000,000
(Sources vary) Pure capsaicin[5][6][7][8]
Blair Lazar's "16 Million Reserve" product, said to be pure capsaicin[9][10]
9,100,000 Nordihydrocapsaicin[8]
8,600,000 Homodihydrocapsaicin and homocapsaicin[8]
7,100,000 "The Source" hot sauce
5,300,000 Police grade Pepper spray
2,000,000 Common pepper spray or Pepper Bomb
876,000 - 970,000 Dorset Naga (British) the world's hottest pepper as of April 1st 2006
350,000 - 580,000 Red Savina habanero
100,000 - 350,000 Habanero chile
100,000 - 325,000 Scotch bonnet
100,000 - 225,000 African birdseye (aka "African Devil", "Piri-Piri")
100,000 - 200,000 Jamaican hot pepper
100,000 - 125,000 Carolina cayenne pepper
95,000 - 110,000 Bahamian pepper
85,000 - 115,000 Tabiche pepper
50,000 - 100,000 Chiltepin pepper
50,000 - 100,000 Rocoto
40,000 - 58,000 Pequin pepper
40,000 - 50,000 Super chile pepper
40,000 - 50,000 Santaka pepper
30,000 - 50,000 Cayenne pepper
30,000 - 50,000 Tabasco pepper
15,000 - 30,000 de Arbol pepper
12,000 - 30,000 Manzano pepper, Aj?
5,000 - 23,000 Serrano pepper
5,000 - 10,000 Hot wax pepper
5,000 - 10,000 Chipotle
2,500 - 8,000 Jalape?o
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Guajilla pepper
2,500 Tabasco Sauce
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Pasilla pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
500 - 700 Santa Fe Grande pepper
100 - 500 Pepperoncini pepper
100 - 500 Pimento
0 Bell pepper
Disputed, unverified or erroneous claims of SHU values:
855,000 Naga Jolokia pepper
900,000/923,000 Dorset Naga [11][12]
Friends don't let friends drink white zinfandel.
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eetdrt88
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" Nordihydrocapsaicin"
what in the hell is Nordihydrocapsaicin? sounds like it might be deadly
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bajabound2005
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Nordihydrocapsaicin
The Nordihydrocapsaicin Molecule
Common name: Nordihydrocapsaicin
Semi-systematic names: N-vanillyl-7-methyloctanamide; vanillylamide of 7-methyloctanoic acid
Systematic name: N-(4-hydroxy-3-methoxybenzyl)-7-methyloctanamide
Molecular formula: C17H27NO3
Molecular weight: 293.41
Detection Threshold: 19.46 ? 3.16 milon SHU (Ref 9, 903).
Pungency Threshold: 9.38 ? 0.80 million SHU (Ref 9, 904). Other studies have determined different pungency thresholds for nordihydrocapsaicin;
reported values range from 9.1 million to 9.6 million SHU (Ref 9, 902 and Ref 7, 461)
Type of pungency: In a detailed study performed by Anna Krajewska and John Powers (Ref 9), nordihydrocapsaicin, in a very dilute solution, was noted
as producing a "mellow, warming effect" with "immediate build and rapid fade" located "in [the] front of the mouth and palate" (Ref 9,
904).Nordihydrocapsaicin
The Nordihydrocapsaicin Molecule
Common name: Nordihydrocapsaicin
Semi-systematic names: N-vanillyl-7-methyloctanamide; vanillylamide of 7-methyloctanoic acid
Systematic name: N-(4-hydroxy-3-methoxybenzyl)-7-methyloctanamide
Molecular formula: C17H27NO3
Molecular weight: 293.41
Detection Threshold: 19.46 ? 3.16 million SHU (Ref 9, 903).
Pungency Threshold: 9.38 ? 0.80 million SHU (Ref 9, 904). Other studies have determined different pungency thresholds for nordihydrocapsaicin;
reported values range from 9.1 million to 9.6 million SHU (Ref 9, 902 and Ref 7, 461)
Type of pungency: In a detailed study performed by Anna Krajewska and John Powers (Ref 9), nordihydrocapsaicin, in a very dilute solution, was noted
as producing a "mellow, warming effect" with "immediate build and rapid fade" located "in [the] front of the mouth and palate" (Ref 9, 904).
[Edited on 4-5-2006 by bajabound2005]
Friends don't let friends drink white zinfandel.
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Sharksbaja
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uh.......duh..... does dat mean it's hot? Mellow warming effect. That's hilarious!
DON\'T SQUINT! Give yer eyes a break!
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Hook
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| Quote: | Originally posted by DanO
Nothing better for gumbo. MMMmmmmmmm. |
What about Frank's?????
Certainly, nothing better for Buffalo style wings than Frank's.
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Sharksbaja
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Jumbo
is what my help calls it. Actually our gumbo has 4 different chili spices. That gives it a more complex and subtle flavor(s). As with our curry, it is
important that EVERYONE be able to palate and enjoy their meal. Hence, your brow may sweat but your butt won't!
Not like this:
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
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