Where does Pace extra hot salsa fit into all this?
hot-sauce I just got f%^Ked for 4 hours by an extract sauce
- Thread starter The Hot Pepper
- Start date
Scoville DeVille said:
As oppose to eating it on a chip or a spoon. The commercial sauce I use most (Blair's Shot to Hell) uses extract. It tastes great imo. You may also want to make a jalapeno sauce with a good kick. That's one reason I make extract. Some peppers taste good but are not that hot.
I believe I was called a wimp by you for starting a thread titled something along the lines of "what if its too hot I'm a crying little p***y" or something to that effect at least. So, allow me to return the favor!The Hot Pepper said:
WUSS!
...although I guess that makes me a wuss too but still...
Blair's and other extract sauces suck. They have that ever so identifiable "metallic" flavor that over shadows anything that otherwise could be good tasting.Dulac said:
You make extract? Or is it a tincture? Extracting capcaisin is a very complicated, multi step process. Tinctures are simple and is basically concentrating the oils in Everclear and evaporate some of the liquid.
+1 - I have a guide that I never finished because not many people seemed interested and I've been lazy, but even the part I did post is quite a lengthy process.Scoville DeVille said:
SD - have you performed a capsaicin isolation process before?
JayT said:
I know.
It was just a silly post.
Humor is lost around here at times.
Oh HAAAEL No! hahaha That is Chemistry or VooDoo, I am not sure which. LOLimpending_bending said:
Ahh. Blair's Shot to Hell... Never had that, but still not sure if I want to.Dulac said:
Not really wanting to start an argument but my understanding is that a Tincture is a form of extraction (concentration) which doesn't have that gasoline taste from true Distilled Extraction... stronger gasoline taste, less resulting volume, more heat, and more nasty. LOL
salsalady
Business Member
Just for information-
Left to right-
1 mil shu capsicum oleoresin (aka- extract)
15.2mil shu refined capsaicin powder
9.6mil shu capsaicin solution
1.5mil shu capsaicin solution
another larger bottle of 1.5mil shu capsaicin solution
cayenne & alcohol tincture
Quote from an extract manufacturer-
"Chile Oleoresin is extracted from Dried Red Chiles by Solvent Extraction process. Solvents used are Acetone, Hexane, Ethylene Di Chloride, Methanol, or Ethanol depending upon basic raw material quality and country of exports."
Left to right-
1 mil shu capsicum oleoresin (aka- extract)
15.2mil shu refined capsaicin powder
9.6mil shu capsaicin solution
1.5mil shu capsaicin solution
another larger bottle of 1.5mil shu capsaicin solution
cayenne & alcohol tincture
Quote from an extract manufacturer-
"Chile Oleoresin is extracted from Dried Red Chiles by Solvent Extraction process. Solvents used are Acetone, Hexane, Ethylene Di Chloride, Methanol, or Ethanol depending upon basic raw material quality and country of exports."
That just sounds nasty. Makes me glad I haven't tried any oleorosin products yet.salsalady said:Just for information-
Left to right-
1 mil shu capsicum oleoresin (aka- extract)
15.2mil shu refined capsaicin powder
9.6mil shu capsaicin solution
1.5mil shu capsaicin solution
another larger bottle of 1.5mil shu capsaicin solution
cayenne & alcohol tincture
IMG_1992.JPG
IMG_1994.JPG
Quote from an extract manufacturer-
"Chile Oleoresin is extracted from Dried Red Chiles by Solvent Extraction process. Solvents used are Acetone, Hexane, Ethylene Di Chloride, Methanol, or Ethanol depending upon basic raw material quality and country of exports."
Scoville DeVille said:
I honestly don't think we can argue about our different taste preferences. It also doesn't matter. Yeah, tinctures shouldn't give you a nasty taste. That's why I said it depends on the extraction method much earlier. I'm pretty sure you can extract it to the point of just having oil left. I haven't tried that yet. Has anyone given that a try?
lol so THATS what the lock of hair was for!Scoville DeVille said:
The solvent evaporates as long as it is made correctly so its not part of the final product. If in doubt or it still bothers you though, make it with ethanol.MeatHead1313 said:
Which oil? In any case, yes. It is a pain in the ass. I made a post about it but never completed it. Some day I will...Dulac said:
I cried just looking at these pics. 
Then I laughed when I saw what happened to the header of this forum when this thread got bumped to the top.
Then I laughed when I saw what happened to the header of this forum when this thread got bumped to the top.
salsalady said:Just for information-
Left to right-
1 mil shu capsicum oleoresin (aka- extract)
15.2mil shu refined capsaicin powder
9.6mil shu capsaicin solution
1.5mil shu capsaicin solution
another larger bottle of 1.5mil shu capsaicin solution
cayenne & alcohol tincture
IMG_1992.JPG
IMG_1994.JPG
Quote from an extract manufacturer-
"Chile Oleoresin is extracted from Dried Red Chiles by Solvent Extraction process. Solvents used are Acetone, Hexane, Ethylene Di Chloride, Methanol, or Ethanol depending upon basic raw material quality and country of exports."
Dave's Insanity Sauce got me and a friend good.
My friend tried about 1/4 - 1/3 table spoon's worth of sauce and he took it like a champ.
I tried about 1/4 - 1/3 table spoon's worth of sauce and took it like a champ.
But then not long after swallowing the sauce, a familiar pain set in in my stomach, a pain I knew from ingesting 1/3 of a dried Moruga pod, cap cramps.
I did have a tad of snacks inside me, but they were not enough, so I drank quite some milk and ate a cookie to dilute the capsaicin and quell the pain.
About half an hour later, my friend got his cap cramps, became unwell, could not eat things and threw up, in some ways a better fate than I would soon enough find out.
About an hour after the initial cap cramps, I suffered for one tot two hours of less intense, yet still painful enough cap cramps.
Be warned, cap cramps will ensue with extract sauces.
It's not a matter of when, but a matter of when, how much and did you eat well enough before ingesting the cap cramp sauce.
My friend tried about 1/4 - 1/3 table spoon's worth of sauce and he took it like a champ.
I tried about 1/4 - 1/3 table spoon's worth of sauce and took it like a champ.
But then not long after swallowing the sauce, a familiar pain set in in my stomach, a pain I knew from ingesting 1/3 of a dried Moruga pod, cap cramps.
I did have a tad of snacks inside me, but they were not enough, so I drank quite some milk and ate a cookie to dilute the capsaicin and quell the pain.
About half an hour later, my friend got his cap cramps, became unwell, could not eat things and threw up, in some ways a better fate than I would soon enough find out.
About an hour after the initial cap cramps, I suffered for one tot two hours of less intense, yet still painful enough cap cramps.
Be warned, cap cramps will ensue with extract sauces.
It's not a matter of when, but a matter of when, how much and did you eat well enough before ingesting the cap cramp sauce.