In looking around for the best hot sauce, I have come across many of these sauces with Scoville ratings of 1,000,000 and even up to 16,000,000 (pure capsaicin). While I know these are food additives only, and I would never attempt to taste them on their own, what are the dangers to the body? And at what levels would you recommend using these sauces in recipes?
I think that the superhot sauces are dangerous to people with heart conditions and breathing problems. Pure capsaicin is a deadly poison. Since they are also unpalatable, I do not recommend their use at all in any recipe. However, they are useful as a repellent for roaches, mice, and other vermin. For more information on toxic levels of capsaicin, see my article, "Overdosing on Capsaicin,” here: http://www.fiery-foods.com/dave/cap_od7.html