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The strength of Blair's hottest product, "Blair's 16 Million Reserve", is 16 million Scoville units (Tabasco, in comparison, is 2,500 to 5,000 [3] Scoville units). It contains only capsaicin crystals, and is the hottest possible capsaicin-based sauce. Only 999 bottles of "Blair's 16 Million Reserve" were produced, each one signed and numbered ...
The price had risen to $3,000 before eBay closed the auction. [8] [9] In May 2006, the remains of U.S. Fort Montgomery, a stone fortification in upstate New York built in 1844, were put up for auction on eBay. The first auction ended on June 5, 2006, with a winning bid of US$5,000,310.
Louisiana Hot Sauce Original [2] [a] Cayenne pepper (base), [11] vinegar, salt New Iberia, Iberia Parish, Louisiana, US: 240 mg of sodium per 5 g (10% DV) Mad dog 357 [12] Distilled vinegar, 3 million Scoville chile extract, evaporated cane juice, fresh Habanero peppers, garlic, onion, 160,000 Scoville cayenne pepper, spices, and xathan gum [13 ...
An example of a hot sauce marketed as achieving this level of heat is Blair's 16 Million Reserve, marketed by Blair's Sauces and Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available sauces, Cackalacky Classic Sauce Company's Spice Sauce, weighing in ...
But be careful: these sauces are spicy (Scoville Units are measured through a complicated dilution process; for example, a pepper whose extract needs to be diluted 10,000 times before capsaicin is ...
A bottle of hot sauce claimed to have 16 million SHU sold for US$595. [12] Chiliheads make YouTube videos showing themselves eating super-hots as a means of providing entertainment or marketing the heat of a particular pepper. [6] [12] In Nagaland, India, the annual Hornbill Festival includes a ghost pepper-eating competition. [4]
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The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids , among which capsaicin is the predominant component.
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