Hot Sauce FAQs
Is hot sauce bad for me?
While hot sauce is not for everyone and can be the source of allergies and ulcers, the benefits of the component capsaicin in hot peppers has many benefits such as: improving circulation and digestion; decreasing blood pressure, congestion, cholesterol and triglycerins; and, preventing inflammation and heart disease.
What peppers are used in hot sauce?
Various peppers are used in hot sauce such as: habanera, chipotle (dried and smoked jalapeño peppers), peppercorn, cayenne peppers and Thai peppers. All peppers include the component capsaicin, which creates the burning sensation in one’s mouth.
What should I do if hot is too hot?
Milk is the best way to cure any unwanted burning sensation from hot sauce. The milk is able to break down the chemical bond between the capsaicin component and any pain receptors in the body. Water, on the other hand, will facilitate the bond and make the burning sensation that much worse. As with any food allergic reaction, seek immediate medical attention if vomiting, hives, itches or rashes occurs after ingesting any hot chili pepper sauces.
What is a Scoville Heat Units (SHU) or Rating?
The Scoville rating or unit is considered a standard way of recording the heat (or piquancy) of each chili pepper. However, it is not scientifically accurate, but more a system of rating devised for the chili pepper enthusiast. The scale was created by Wilbur Scoville in 1912 and measures the capsaicin chemical compound available in each pepper. Pure capsaicin measures at 15,000,000-16,000,000 units with the hottest pepper (the Red Savina Habanera) at 350,000-580,000 units. The cayenne and Tabasco pepper are measured at 30,000-50,000 while the jalapeno pepper is at 2,500-2,800 units. Pimento and pepperoncini range from 100-500 SU.
