Hi, Dave.It’s Jim Fergusson of the International Association of Fire Eaters, way down yonder in New Orleeens. Hope this finds you well and with capsaicin induced beads of perspiration on your brow!Dave, I have scoured the internet for a decent picture of Paul Bosland because I wanted to send him an ID card, but I can’t find one that is …
Hottest Pepper?
Hi, I need one name for the hottest pepper. Can you help me?Thank youDavid FacklerDavid:The hottest pepper ever measured is the Red Savina Habanero at 577,000 Scoville Heat Units.This measurement was from a single lab test that was never duplicated. Other tests showed this particular variety averages about 300,000 S.H.U.–Dave
Peppers burning different parts of Tongue
Dave!Pyro-Man at Pyropeppers sent me to you with this question because he says that you are the "Pope of Peppers." We have noticed that some sauces are hot on the front of the tongue while others are hot on the back of the tongue. Pyroman says he thinks it’s got something to do with the kind of pepper involved. Can …
How Scoville Units are measured
Dear Dave,How are "Scoville Units" determined, and what is the method of taking this measurement? Is it done mechanically somehow?Peace,DanHello Dan:Scoville Heat Units were first developed in 1912 by pharmacologist Wilbur Scoville, who used human tasters for his Scoville Organoleptic Test. Now, High Performance Liquid Chromatography is used to determine parts per million of capsaicin, which is then converted into …
How is Pepper Extract made
Dear Dave,I see some hot sauses are made using pepper extract. How is this concentrated extract produced and is it possible to do at home with garden grown habaneros?SeanSean:The extract, known as oleoresin capsicum is made this way: hot chiles are furnace-dried, crushed, and pelletized. They are treated with hexane, which dissolves the capsaicin. The hexane is then evaporated, leaving …