So, after noticing that I’m going through regular store hot sauces like they’re ketchup and having a lot of fun watching Hot Ones, I decided to kick it up a notch and order from a specialized store, the only one in my small country. I didn’t want stuff with extracts so I decided to try the hottest there is without extract, Louisiana style Carolina Reaper sauce, locally made, small batch – https://www.volimljuto.com/proizvod/the-reaper-ljuti-umak-100ml
While I find the taste of the pepper incredible, I have to say I’m slightly underwhelmed with the heat. With 5+ drops on a single bite of food, my mouth is burning up but I’m not feeling that whole body sweating experience people seem to get. It’s hot as hell, but very, very tolerable, enough to be able to keep a straight face. I get to have fun if I drown the bite in sauce but at that point, I’m eating sauce with food, not vice versa.
Which got me thinking… The site says they lab measured the scoville level on the sauce and put it at around 100 000. The sauce should be 85% pure fermented pepper, which should clock at around 1.5 million scoville. Why is there such a drop on the sauce? Is this really even close to hottest it can get without extract? Do I just have high tolerance? My problem is that this is the first super hot I’ve tried and I’ve got nothing to compare it to. And the offer here is reduced to one web store, Croatia is not that big on hot sauces. I’ll order one with the extract just for fun but I doubt I’ll enjoy it. Any recommendation on where I can order like 10 different hot as possible sauces without extract and not pay too much?
by DrunkenDoomer
3 Comments
Louisiana style is not generally the hottest anything. The vinegar cuts down quite a bit on the heat not to mention it is diluted quite a bit. It’s mostly vinegar.
The hottest Louisiana style sauce I’ve had is Tabasco Scorpion. Not the hottest period, just the hottest of that style sauce.
I have no idea what sauces are hot from that web site.
Try some fresh peppers. Make your own simple sauce or just slice one up and put on some food. Here’s a link to some scorpions.
[https://www.volimljuto.com/proizvod/trinidad-scorpion-moruga-svjezi-plodovi](https://www.volimljuto.com/proizvod/trinidad-scorpion-moruga-svjezi-plodovi)
You probably have a decent tolerance, or it could be the sauce. The processing of sauces can really affect the potency of the pepper. That being said, it’s difficult to nail down reasons for reactions to spice. I ate a fresh carolina reaper to eat for fun back in highschool. I was DYING, so, so much pain. Threw up hours later. I ate a dried one years later. Hurt, but I was fine, just breathing in and out a lot – sweatin’ a bit. No clue why, sometimes fresh jalapenos get me like that, too (much less time, though). Peppers can be weird.
Gotta go over 1mil if you really want it to light ya up