Q: Hello Dave,I am looking for Crystal Hot Sauce–every store I am looking into is all out. What’s going on with this product? Can you help me or lead me in the direction to get some? Thanks,Mandi A: Hello Mandi,The Crystal Hot Sauce Plant was destroyed by hurricane Katrina. They are opening a new plant and should be back in …
Clear Hot Sauces
Q: Hi Dave, What peppers are used in clear hot sauces? Where to purchase and will they grow in the U.S.A.?A: Hello Pam: This is an excellent question. I haven’t looked at the ingredients label on a bottle of the clear sauces, but I’m betting it’s some form of oleoresin capsicum, which is an extract. It would be added in …
Red Scotch Bonnet Shape?
Q: Hi Dave, I wrote to you back in January inquiring about the difference between the Red Savina and the Caribbean Red. I have one more to add to this comparison – the Jamaican Scotch Bonnet Red pepper. It looks like they could all be the same pepper but if they are different I want to make sure I grow …
Capsaicin an Acid or Base?
Q: Dave,Is capsaicin an acid or a base? Someone told me it was a base, but when I drink acidic drinks (soda, etc.) it seems to burn more instead of neutralizing it, whereas if it was a base the acid should help take away the sting. MikeHello Mike:Capsaicin is a base, but the capsaicin receptors in the mouth bind to …
Tasting Superhot Sauces
Q: Hi Dave,I’m fairly used to native-hot Thai cuisine and tabasco. I have just ordered Vicious Viper and, after ordering, I noticed that Tabasco Sauce rates at 5000 Scoville Heat Units and the Viper at 250,000. So my question is, can you actually taste/eat the Viper sauce without falling into a coma? Are there any serious side effects to tasting …