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#1584806 Water As An Ingredient In Hot Sauce

Posted by spicefreak on 30 September 2018 - 09:47 PM in Hot Talk

Italian chef on Food Wars used two of those as his tools of choice... one these days i'll convince you guys to watch that anime


Man I love me some Shokugeki no Souma. I even wrote a review piece on it: https://spicefreak.b...treme-cook-offs

Basically, as long as you can get past episode 1, you're in for a fantastic, absurd and highly apetite inducing time.

#1584385 European Seed train...

Posted by spicefreak on 28 September 2018 - 07:13 PM in Forum Ads

UK will not be in the EU next year so this may be the last year we can participate; eek!  (I voted Remain; does that help?)


I'm just happy that we managed to stay this long, TBH, I wasn't expecting 2018 to even be a possibility. I'm in.

#1581266 Does this infused oil have capsaicin extract?

Posted by spicefreak on 10 September 2018 - 09:30 PM in Hot Product Reviews and Discussion

It's Malaguetta chillies pickled in a salted vinegar, according to that ingredients list, and they've clearly had most of their colour leeched out by the liquid.

They're common peppers in brazil and I remember them having a rather unique taste but I don't recall much beyond that. I've not had them in a few years at least, since they're not nearly as frequently used over here, but I think they were a fairly medium heat. Definitely well below Habanero.

#1581037 Does this infused oil have capsaicin extract?

Posted by spicefreak on 09 September 2018 - 10:13 PM in Hot Product Reviews and Discussion

Portuguese, eh? I wondered why my spanish was feeling rusty.

#1578979 Hello from Ingleton U.K

Posted by spicefreak on 30 August 2018 - 08:48 PM in Welcome!

Hey there Hotshot, glad to hear you're having a good season and welcome to the forum.

#1578433 Weird Looking Habs

Posted by spicefreak on 28 August 2018 - 06:16 PM in Pepper I.D.

100% Baccatum, most likely Baccatum is bishops crown which is one tasty snacking pepper. But it looks like Bakers Creek doesnt not have Bishops crown in their seed index.


Yes they do.

#1578388 Fake Pepper X seeds missing

Posted by spicefreak on 28 August 2018 - 02:10 PM in Hot Pepper Talk

I care because it affects my livelihood. I've eaten at least 3 strains that were hotter than any of Ed's creations but his get the attention because one of them has a fancy award.

It's stupid and I'm real sick of the guy but I have to play along, you know?

#1577975 Olive Rocoto

Posted by spicefreak on 27 August 2018 - 03:17 AM in Hot Pepper Talk

Wow, that almost looks like an satsuma inside. I've never seen a pepper so laden with juice capsules!

#1577974 Truff

Posted by spicefreak on 27 August 2018 - 03:15 AM in Hot Product Reviews and Discussion

Spicefreak, are you still rocking that mullet in 2018?


You know it! My long hair and random assortment of colours have become such a part of my identity over the years that it's hard to imagine life without them.

#1577716 Size and density vs SHU

Posted by spicefreak on 25 August 2018 - 06:31 PM in Hot Pepper Talk

I always thought the Scoville scale was dependent on an exact dry mass weight so heavier and juicer peppers dont negatively or positively effect it.


It's not dry mass of capsaicin. It's dry mass of capsaicin per dry mass of pepper.


Pepper water content won't affect the SHU but the rest of the weight of the pepper still will.

#1577713 Truff

Posted by spicefreak on 25 August 2018 - 06:19 PM in Hot Product Reviews and Discussion

Same, sushi. Real truffle oil is powerfully garlicky, mushroomy and earthy, with clear rhizome notes so I could see it working ok in hot sauce, even if I'm inclined to be yet more of a spice snob myself and blend with fresh wasabi as a pasta dressing.

Marketing the realness of the oil is just common sense when fake truffle oil is utterly bland by comparison.


The lid was previously referred to as "black diamond shaped" in reference to the truffle's nickname, rather than actually truffle shaped. I like it but it is clearly a gimmick and only elevates the sauce's value if you plan to look at it more than you use it.


In terms of usage, though, that "instagram ready" consistency is the consistency of a sauce blended with oil. Oil-blended sauces are delightfully creamy in both taste and texture. From everything I can gather, and I have watched video reviews, it's a finely crafted product marketing all the right qualities of its design in all the wrong ways because those "wrong ways" are what appeals to the youth of today. And man I sound like an old man when I talk about social media culture.

I'm 26 :(.

#1577711 Tokuyama chili peppers

Posted by spicefreak on 25 August 2018 - 06:09 PM in Hot Pepper Talk

Silly question but have you PMd him?


Several times over the course of half a year, IIRC.

#1577471 Tokuyama chili peppers

Posted by spicefreak on 24 August 2018 - 01:06 PM in Hot Pepper Talk

Never heard back from Phator myself, did anyone actually get seeds from him?

#1577470 Scoville units should be legally required

Posted by spicefreak on 24 August 2018 - 01:00 PM in Hot Pepper Talk

More hoops to jump through to be a producer for an end result that isn't even going to help anyone, given that Da Bomb's Beyond Insanity is officially about 1/19 the heat of Hot Ones' The Last Dab and still tastes stronger.

#1573764 help ID Fake Carolina Reaper

Posted by spicefreak on 06 August 2018 - 07:37 PM in Pepper I.D.

It looks, to me, to be similar to a Serenade, Padron or Jalapeño. I'd try frying it up in its green stage and then just eating it fresh or making poppers once it's red. Should taste pretty good, whatever it is, but that's 100% not even close to being a Reaper.

#1573718 Habanada

Posted by spicefreak on 06 August 2018 - 05:36 PM in Hot Pepper Talk

About 500, IIRC, the same as "sweet" paprika.

#1571578 Next Season

Posted by spicefreak on 28 July 2018 - 10:43 AM in Hot Pepper Talk

Chocolate Bhutlah powder in a meal seems fine compared to cooking it with fresh Jigsaws. The same is probably true in reverse, though.

#1571549 In Need of Pictures

Posted by spicefreak on 28 July 2018 - 09:15 AM in Forum Ads

Hey folks, I'm writing a piece on chilli species and don't have the images to illustrate it myself. I could, of course, just steal photos from vendors and/or google but that feels immoral. I won't do that. Which leaves the one remaining option of being all "Hey, who wants to show off their plants?" here.

I will, of course, credit you for your work and you'll be doing me a massive favour. Plus, more of the internet will get to see your expert chilli growing. So, what do you say? Can anyone help me out with the following?

Leaf, flower, stem intersection (showing flowers per node) and fruit of:
-A typical, non-super, chinense, preferably a Hab or Scotch Bonnet
-A typical annuum, preferably a Bird's Eye but 'Peños would be a decent second best.
-A typical baccatum, preferably an Amarillo or Lemondrop
-A typical fruitescens, of which I'm pretty sure only Tabasco is well known but I'll settle if I have to.
-A typical naga, preferably a Bhut.
-A typical pubescens, preferably an orange or yellow Rocotto, of which I could also use a seed picture.

Thanks in advance for any help,
Coran "Spicefreak" Sloss

#1571499 UK Hot Sauce Co Conspirators

Posted by spicefreak on 28 July 2018 - 04:43 AM in The Food Business

I am interested in being where you're at, Tom, but, as of yet, I have neither the premises nor the understanding of regulations to make it work and I'm a fair ways off having the range of sauces that I'd like.

Of the two ideas that I'm happy with, one requires that I start smoking my own chillies and the other needs a vinegar that I can't get in bulk. I've got a few others in the works but everything takes a little longer than it should because my brand requires that I be as out there as possible. Half my ideas require a full grow season before I can even start testing them.

Oh and why is your Scorpion sauce half the price of everything else?

#1570958 Next Season

Posted by spicefreak on 25 July 2018 - 07:28 PM in Hot Pepper Talk

Aji Limon/Lemondrop tastes very citrusy and slightly like lemons but its heat is around a Bird's Eye or just a little under Habanero.

#1570100 Rate My Label

Posted by spicefreak on 21 July 2018 - 04:07 PM in Bottling, Packaging, and Marketing

...lower the Tangy Hab text closer to 5oz and maybe nudge the logo down also to even out the open spaces.


This is why I was suggesting a more traditional style of heat rating on the front. That space between the name & description and the bottle size is just begging to be filled with something.



Writing all levels can look cluttered, you can just have a thermometer look with 5 dashes, and mild at the bottom, extreme at the top... and fill the sword up with the pepper blood accordingly...

Put HOT in the middle, so you have medium "assumed" below and extra hot "assumed" above.


Dashes or notches in the blade?

#1570060 Rate My Label

Posted by spicefreak on 21 July 2018 - 01:58 PM in Bottling, Packaging, and Marketing

Looks very simplistic as is and doesn't say too much about the sauce. I don't necessarily mind the size of the logo but would like to see its colour change to match the contents on any future products. Not that that matters right away.

To me, that (mostly) black and white look says "cheap supermarket brand" but, from your description, this image isn't truly reflecting how it looks in person. I suspect, like Heartbreaking Dawn has done with their "Fervor", you're banking everything on holographic detailing which is going to look great on a sunny market stall but is liable to come across rather underwhelmingly if you ever get into stores of any sort. Or even just a dimly lit indoor venue.


I'd say you want to do a little bit more with it, or maybe just up the prominence of your existing design, and it might be nice to fill the space between the name and size with a set of stylised flames for heat rating. Colour matching the logo, of course.

Actually, scratch that, have stars up to 7 as a subtle Dragonball reference.

#1569824 Carolina Reaper Has the Record Again?

Posted by spicefreak on 20 July 2018 - 02:11 PM in Hot Pepper Talk

The Dorset Naga is just a Naga Morich that was selected for high production and to grow well in the Brit climate. Yes, it's cheesy as hell to act like it's a new pepper, but I don't see the Sea Spring ppl trying to trademark the Dorset Naga, or threatening to sue growers for trading seeds/plants.

Ed is awfully protective of what he stole. It's pathetic.


The Dorset Naga does have plant breeders’ rights and a registered trademark logo after its name. It IS trademarked, they just don't seem to care to enforce it.

Ed on the other hand, well, assuming the likely Primo origin is correct, he knows how easy it is to steal a variety from experience.

#1569820 Lemon Drop crossbreeding results

Posted by spicefreak on 20 July 2018 - 02:02 PM in Hot Pepper Talk

Some cool sounding crosses here, purple Lemondrop would be a good seller if that's how the BH cross turns out and all the others mentioned sound pretty tasty. Can't say I've ever tried a Black Hungarian.

#1569585 Carolina Reaper Has the Record Again?

Posted by spicefreak on 19 July 2018 - 07:39 PM in Hot Pepper Talk

-it seems likely that he paid Guinness off, as there are many established cultivars that are known to be hotter

I doubt this one. Ed just got his record in during controversy over the methods used to verify chilli records. He was essentially the last person in under lax rules that allowed single peppers to claim the top spot rather than variety averages and had resulted in at least one fortnight-long reign.


Or he may have been slightly after the changes but, either way, they have tightened their regulations no end AND made them invisible to the general public but that's largely due to backlash surrounding the 7-Pot Infinity to Naga Viper handover. I wholeheartedly believe that it was just luck on Ed's part, claiming his record when he did and, if he did manipulate the situation at all, manipulating the media into putting preassure on the record books would have been more effective than bribing them directly.