Some Basic Hot Stuff Information

Prologue (or whatever):

I have been asked so many times what started my interest in Hot Sauces.... and the answer is I really don't know. I guess it all goes back to liking to cook (for the most part anyway).
So one day many years ago, my second wife (bless her vain little heart), told me that I had too many bottles of hot sauce sitting around the kitchen. I think there may have been all of 25 bottles or so. Many of these were "off the shelf" ones. I had no clue at that point.....

So I guess I started to organize them cause I had to get them out of the kitchen. But what really started it is the fact that I had to replace one particular sauce (Jamaica Hell Fire [Doc's Special]) and the internet search (as usual) opened up a new world to me. And one thing lead to another..... and the collection sits at about 650 bottles now.... it really is a label thing tho....

My current collection in a alphabetical format.... here

A couple of images of the collection.... here

Scoville Test For Capsaicin--A Thermal Richter Scale

From Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food. Distributed by Random House. ISBN 0-929661-03-6.

"All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

"Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter ot milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so.

"Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros -- the hottest peppers--register a blistering 200,000 to 300,000.Pure capsaicin has a Scoville heat unit score of 16 million." (p.140)

	Habanero	100K-300K	Yucatan, Caribbean
	Scotch Bonnet	100K-250K	Jamaica, Caribbean, Belize
	Jamaican Hot	100K-200K	Jamaica, other Caribbean islands
	Thai	50K-100K	Southeast Asia, California
	Cayenne	30K-50K	Louisiana, Mexico, Asia, Africa
	Serrano	10K-23K	Mexico, Southwest U.S.
	Wax	5K-10K	Mexico, California, Southwest U.S.
	Jalapeno	2.5K-5K	Oaxaca, Chihauhau, Texas, Southwest US
	Rocotillo	1.5K-2.5K	South America
	Poblano	1K-1.5K	Puebla, Mexico City region, California
	New Mexico	500-1,000	Rio Grande Valley
	Pepperoncini	100-500	Mediterranean Basin, California
	Bell Pepper	0	Holland, Mediterranean Basin, California
	Sweet Italian	0	Mediterranean Basin, California
	Pure Capsaicin	16 Million	Chemistry Labs

Peppers and Health

From Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food. Distributed by Random House. ISBN 0-929661-03-6.

"Are hot peppers bad for you? Proably not, according to recent studies. A common concern is that hot peppers or other spicy foods cause ulcers, but there's no evidence that they do. Studies of areas where hot peppers are used extensively in cooking, such as Brazil and Thailand, have found no higher incidence of stomach ulcers among their populations. And in a study conducted at a Veterans Administration hospital, researchers ground up about an ounce of jalapeno pepper and injected it directly into the stomachs of volunteers. Follow-up observation showed no damage to their stomach linings. Nor do hot peppers aggravate or cause hemorrhoids, as has often been claimed, since capsaicinoids...are broken down before they reach the lower intenstine.

"Actually, evidence has shown that peppers may have some beneficial properties. Capsaicin--the predominant capsaicinoid--has been found to work as an anticoagulant, thus possibly helping prevent heart attacks or strokes caused by blood clot. Small amounts of capsaicin can produce numbing of the skin and have a slight anti-inflammatory effect. In some countries, peppers are used in salves.

"Moreover, peppers are high in vitamin C, which, in turn, may be effective in protecting against cancer. Vitamin C is an antioxidant, a chemical substance capable of removing the threat from free radicals, which can cause cells to mutate.... (p.141)."

"By weight, green bell peppers have twice as much vitamin C as citrus fruit; red peppers have three times as much. Hot peppers contain even more vitamin C, 357 percent more than an orange. And red peppers are quite a good source of beta carotene... (p.136)."

Remedies For the Pepper's Bite
From Berkley, R. (1992). Peppers: A Cookbook. New York: Simon & Schuster. ISBN 0-671-74598-0

"There are several remedies for the effects of eating a pepper that is too hot for you, something that is usually discovered when it is too late. (Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter chilis without having to resort to these cures.) Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin. Some people won't begin eating hot peppers without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is an oil, does not mix with the water but is instead distributed to more parts of the mouth. More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin. My own favorite retaliation against attack by hot chili pepper is to simply eat another. And if that doesn't work, eat another one.......(p.9)."

In closing, keep in mind the words of a jolly old Mexican man to me during my boyhood days: "Don't rub the eyes, Gringo". This I have found to be very true (unless you can rub them with your elbow)....