You’ve probably heard of the Scoville scale if you enjoy spicy food. By calculating the quantity of capsaicin they contain, this scale calculates how hot peppers and other spicy foods are. When we eat something spicy, we experience burning because of a chemical called capsaicin. The Scoville rating of the habanero pepper, which can range from 100,000 to 350,000, places it among the hotter peppers. However, how does that stack up to a sauce with 1.5 million Scovilles?
Simply explained, a sauce with a Scoville rating of 1.5 million is quite hot. It’s so hot that it’s difficult to fathom somebody enjoying it without being in excruciating discomfort. A jalapeo pepper normally has a Scoville rating between 2,500 and 8,000, just to give you some context. The equivalent of 1.5 million Scovilles is more than 180 times hotter than a jalapeo, according to this statement.
Blair’s 16 Million Reserve is one sauce with a Scoville rating of 1.5 million. Because of how hot it is, this sauce has a warning label that says, “Use with extreme caution.” The hottest component of the pepper, pure capsaicin crystals, are used to make the sauce. In actuality, pure capsaicin has a Scoville value of about 16 million, which is how the sauce got its name.
Franks and Sriracha are two of the less potent hot sauces that are more often used. Franks have a Scoville rating of about 450, while Sriracha have a range of 1,000 to 2,500. These sauces are undoubtedly intense, but not even close to the 1.5 million Scoville sauce in terms of heat.
Another hot sauce worth mentioning is Dave’s Insanity Sauce, which has a Scoville heat rating of about 180,000. Despite not being nearly as intense as the 1.5 million Scoville sauce, this sauce is still quite spicy and needs to be handled with care.
The Carolina Reaper is currently the hottest pepper in the world, in case you were wondering. This pepper, which has a Scoville rating of 1.5 million, is frequently used in exceptionally hot sauces like Blair’s 16 Million Reserve. So, if you enjoy spicy food, proceed with caution when you get close to the 1.5 million Scoville level. Additionally, it’s definitely best to stay away from spicy food entirely if you don’t like it.
Pure capsaicin is a chemical component that is derived from hot peppers and is very concentrated and pungent. It is one of the hottest substances known to man and is estimated to have a heat intensity of up to 16 million Scoville units. In addition to being employed in medicine and scientific study, it is frequently used in the manufacturing of spicy dishes and hot sauces.