![]() "A 10-million Scoville sauce would be made from only Oleoresin Capsicum, an extract from chiles that distills their pure heat," Noah Chaimberg tells me. (For perspective, a humble jalapeño is around 10,000 Scoville units.) Not everyone considers those things “sauces” though, as they can only occur courtesy of extracts, the HGH of the spice world. As more product enters the market, one way to differentiate yourself from the rest of the pack is by ratcheting up the Scovilles in novelty bottles-seemingly lethal formulas that sometimes hover in the seven- or eight-digit range. The widespread interes t has also primed us for a certain type of chilehead with the courage to sign a legal disclaimer before entering the "XXX Hot" category of hot-sauce tasting. Centuries later, companies like Tabasco and Huy Fong's (Sriracha) broke through the mainstream, setting the stage for a global interest in hot sauce. Historically speaking, hot sauces began where hot peppers grew, in Central America, perhaps some 2000 years ago, deployed sparingly to add flavor to a humdrum meal. ![]() I wouldn’t recommend it for anyone besides experienced chiliheads, but it is among the best sauces I’ve ever had.Subtlety and understatement are not exactly mantras in the modern hot sauce biz, especially when you look at bottles boasting slogans like "100% Pain" and "Insanity." It should be no surprise, then, that we're in the middle of a Scoville Scale arms race-a chile pepper blitzkrieg that can feel more like a death march than a road to enlightenment, as companies vying to outmaneuver their competitors keep pushing the heat levels to the extreme outer-reaches.īut while these "warnings" only seem to encourage more and more YouTube dares, hot-sauce wasn’t always a game of one-upmanship. ![]() This is an incredible, well-rounded superhot sauce that is not to be disrespected. It’s also worth mentioning that the color is an absolutely gorgeous deep crimson red, (all-natural!) a beautiful warning of the hell awaiting you. Dave’s Gourmet also nailed the consistency on this one: very smooth and well-blended, not runny, chunky, or watery - slow enough to pour out without accidentally making your food downright inedible. The intense natural heat from the Reapers also means less capsaicin extract was used, so the usual burning rubber taste isn’t noticeable like it is in original Dave’s Insanity or Ultimate. I like sauces that still taste like peppers, and this does not disappoint. The fruity, smoky flavors of the Carolina Reaper are the main attraction, perfectly balanced with a little garlic and vinegar. ![]() The flavor is actually quite tasty too, if you can tolerate the burn. I’ve been a serious chilihead for over ten years so 'one drop at a time' sauces usually don' t phase me even when drizzled on as a condiment, but this stuff is a whole new realm of suffering. Afterwards, it felt like a pipe bomb went off in my stomach (but fortunately that subsided within twenty minutes or so.) The peak euphoria and most intense burn subsided after about fifteen minutes, but the subtle burn on my lips and throat continued for well over an hour. I added a little more sauce to my cup and feverishly ate through the pain like it was a sick trap from one of the “Saw” movies. ![]() My whole body was trembling as I slurped down my milkshake for relief. Beads of sweat poured down my face and my nose turned on like a faucet. Immediate, violent hiccups within the first breath. Within the first bite, my entire mouth, nose, and throat were set ablaze. I mixed maybe half a teaspoon into a packet of Arby' s Buffalo sauce for my chicken tenders. This sauce is beyond absurd, like significantly hotter than Dave’s Scorpion or Ghost, and EASILY above 1 million Scovilles. ![]()
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