The Scoville Scale - Hot, Spicy Sauces!

Stefan Mikes

Stefan Mikes

Gravel e-biker
Region
Europe
City
Mazovia, PL
I'm not a maniac of spicy food; just am trying something hot once in a while. On one of my long rides, I went in a Shell service station. As the only network of Poland, they offer a Carolina Reaper based sauce to their hot dogs. Unawares, I asked for the sauce for a hot-dog. I was crying! My face got wet of tears! Actually, I could not finish that hot-dog!

The next time, I was smarter and asked for ketchup and "a symbolic amount" of the Carolina Reaper sauce. I was crying again but could finish the meal that time, and I was full of endorfin! :D Necessary to mention, the sauce used by Shell is an inexpensive Roleski condiment that only contains 1.4% of dried Carolina Reaper chilis.

Intrigued, I have just ordered a bottle of this:
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59% of Carolina Reaper chilis.

As I said, I am not a spiciness fan but I am sure many of you are. Tell your stories! :)
 
I like hot/spicy, but Carolina Reaper? No Effin' Way!
Peri Peri, or Habanero can be good though. I've made some hot sauces with Habanero successfully.
I dearly love a very hot horseradish for prime rib as well.
 
DaveMatthews said:
I dearly love a very hot horseradish for prime rib as well.
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Oh yes, I do too. I prefer horseradish to frankfurters, when we are at it. Horseradish is very popular in the region here, Germany, Poland, Slovakia, Hungary... never got horseradish in the Czech Republic though!

The Slovak make rolls of ham stuffed with horseradish. It's delicious!
 
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Best hot (very) horseradish ever...

pepperpalace.com

Nasal Napalm

Ignite your sinuses with this 4 time Golden Chili award winner with a torturous burst of horseradish! 30 times hotter than the pure root. Ignite your senses! THIS PRODUCT IS NOT AVAILABLE FOR SHIPPING OUTSIDE OF THE CONTIGUOUS UNITED STATES. THIS PRODUCT MUST REMAIN REFRIGERATED AT ALL TIMES...
pepperpalace.com pepperpalace.com
 
Everything is changing to be hotter, hotter, hotter. My favorite brand of guacamole dip just changed the formula to be hotter. I eat at a Mexican restaurant once a week in the middle of my 30 mile commute to my summer property. Salsa was pleasantly tomato flavored until this Saturday. Hot as fire. I complained. Probably won't ever go back. There is a long list of Mexican restaurants I visited once and never went back. Too hot, except the one that puts smelly jasmine on the rice. KFC original recipe makes me belch, but they used to have a baked chicken that was great. It has been replaced by Hot & Spicy. What's a matter, men can't think of themselves as real unless they can eat a jalapeno? I survived boot camp, walked 18 miles in the dark with Op Force trying to arrest me & take my boots: I shot 39 of 40 on the rifle range several times. I went looking for a lost tank in a jeep at 3 AM 30 miles from the E. German border in 1982 and found it. (It had been towed to the impound lot by the city wrecker.)
My favorite brand of horseradish is Reese's. The same as it has been for 50 years. Goes great with pork chops or pork steaks.
 
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Best (or worst) experience I've had with hot. Vietnamese restaurant in Singapore, was ordering and waiter said caution, that's pretty hot. Ordered anyway. It was served and waiters gathered around. Started eating and was not hot at all. 30 seconds later, I started sweating and immediately couldn't talk and hardly breath. They were right.
 
Roamers said:
Best (or worst) experience I've had with hot. Vietnamese restaurant in Singapore, was ordering and waiter said caution, that's pretty hot. Ordered anyway. It was served and waiters gathered around. Started eating and was not hot at all. 30 seconds later, I started sweating and immediately couldn't talk and hardly breath. They were right.
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I had a similar situation in one of the first Indian restaurants in Poland, a small city, a business trip. I ordered a "mildly hot" meal and could not finish it... :)

Bulgaria is famous of their chili peppers. A long time ago I and a friend (an engineer as myself only different specialty) were sitting in a lunch restaurant at an oil refinery of Burgas. As I used to be to Bulgaria before, I wanted to impress my friend and asked the waiter for some hot chilis (tchushka). I took one into my mouth and it was my bad day as I started crying immediately! Meanwhile, my friend was chewing one chili after another, emotionlessly :D What a shame on me!
 
I love hot sauce but will confess to being a snob - I don't like it sweet/sugary, vinegary, or too darn hot.

My favorites in order of preference:
Marie Sharp’s Habanero Pepper Sauce - the white label.
Mare Sharp’s Habanero Beware - same as above, but a bit hotter; red label
Tapatio Hot Sauce - a long time fan, since 80’s. Can barely taste the vinegar.
Gringo Bandito Hot Sauce Original - developed by the Offspring lead singer, he is a chemist!
Gringo Bandito Hot Sauce Super Hot - red sauce in black label bottle; same as above but hotter.
El Yucateco Chile Habanero - green or red sauce. Dirt cheap but in small bottles.
Mexico Lindo Chile Habanero - rojo or verde (red or green). Another dirt cheap sauce in small bottles.

For my birthday a couple years ago, my daughter got me the Hot Ones Last Dab XXX, 3 million Scoville. It was super hot but tasty. A little dab goes a long way.

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Stefan Mikes said:
I'm not a maniac of spicy food; just am trying something hot once in a while. On one of my long rides, I went in a Shell service station. As the only network of Poland, they offer a Carolina Reaper based sauce to their hot dogs. Unawares, I asked for the sauce for a hot-dog. I was crying! My face got wet of tears! Actually, I could not finish that hot-dog!

The next time, I was smarter and asked for ketchup and "a symbolic amount" of the Carolina Reaper sauce. I was crying again but could finish the meal that time, and I was full of endorfin! :D Necessary to mention, the sauce used by Shell is an inexpensive Roleski condiment that only contains 1.4% of dried Carolina Reaper chilis.

Intrigued, I have just ordered a bottle of this:
View attachment 165293
59% of Carolina Reaper chilis.

As I said, I am not a spiciness fan but I am sure many of you are. Tell your stories! :)
Click to expand...
Use an eye dropper to apply it . Don't apply even a drop to a single serving of anything. On a positive note, you are the proud owner of a lifetime supply. BTW, I like spicy food more than most Americans...
 
Art Deco said:
Use an eye dropper to apply it . Don't apply even a drop to a single serving of anything. On a positive note, you are the proud owner of a lifetime supply. BTW, I like spicy food more than most Americans...
Click to expand...
A bigger portion added to very warm food seems to take less effect!
 
A 200 ml bottle of Carolina Reaper sauce 361 days post the purchase :) (Oct 30, 2023 to Oct 20, 2024).

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History of stomach ulcers here and was raised on non spicy diet. I'm the only one in my family who can handle medium salsa. Here is good light weight story for you. There is a great Detroit style pizza shop in East Town, GR called Quarantinos. I'm a medical vegan and their vegan pizza is the bomb! However, my first order was the Vegan Big Sid with Calabrian chilies. When I asked them how spicy it was they said, "Michigan spicy." I thought, sure, I'll give it a try. The Pizza was delicious and any time I'm in GR I make sure to stop by Quaantino's, I just make sure no more chilies. It was a strange sensation as my lips began to burn, but you all know how the story ends, burned as bad coming out as it did going in. I'm pretty sure the stuff you guys laugh off and enjoy would kill me. I salute those of you able to handle spicy food. I'm sticking to medium salsa thanks.
 
The ABSOLUTE best martini I ever had was in a hotel bar in San Diego, where I decided to try the habanero martini. Its a standard vodka martini with a habanero pepper speared on a stick instead of an olive. The taste was fantastic. And after a few sips, you squished the habanero a few times to circulate the booze thru the holes in the pepper to refresh the pepper content of the liquor. I have never seen it offered anywhere else.

I've seen people put a drop or Reaper sauce in a bowl of chili and not be able to finish it. I've seen other people watch the poor guy suffer, and instead wet a toothpick in the sauce and stir the toothpick in the bowl of chili and still have a hard time.

I used to use a locally produced Vietnamese pepper sauce in my home-made chilis. Way too strong to try and use as anything but a food ingredient in a large recipe. I have a pot on the stove right now cooking up about 7 qts of chili, with about a cup of Hatch Valley habaneros jalapenos in it that is perfect as a mild chili. Also I am using pork chorizo as flavoring and that adds some kick, without bringing unbearable heat.
 
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This is breakfast today (tasting as I add ingredients, and as the flavors meld in the initial heating), lunch when its fully ready and maybe for dinner I will do a chili size, Denny's-style (one patty on each bun half) for the sake of 2am-face-feed nostalgia.

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Typically I wait until its almost done cooking to throw in a mess o' chopped red onions, but this batch tastes so good I think I will leave them out. Haven't decided if I will top it with the usual fresh medium cheddar for the same reason. I have no formal chili recipe so never know what I get until it arrives. I didn't drain the diced tomatoes this time to give it a more soupy texture and to let the juice counteract some of the spices I put in that turned out to be a little overbearing. But the jalapeno's take it to just a nice zing. Maybe too much for a neighborhood picnic where I have to please everyone. This time I had a couple bags of chicken breast strips in the freezer that I thawed and cut up so quite a bit of meat chunks in this batch.

Usually it takes me a couple of days to get sick of eating a freshly-made pot. Then maybe takes a week to finish it off in small lunch servings.
 
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