So I've got other things I want to talk to ya'll about too but one thing is now really stuck in the back of my mind and I can't shake it.
According to sources Tabasco sauce is supposed to be between 2000-5000 scoville. This would suggest about a 10% pepper content.
Now Jalapenos are supposed to be between 500- at most 5000.
Here's the crazy scoop.
I've got myself some cheap knock off sauce which literally lists the percentages of peppers (and I've tried to get the same from other pepper companies but they mostly refuse :/ ).
So the percentages on this hot sauce are 25% Jalapenos (red ones) and the rest is xantham gum, vinegar, salt, what not.
It does have one interesting ingredient. But it's not "capsaicin" extract" just "spice extract".
In Sweden that usually means some generic spices to enhance the flavour. But it could be say habanero extract, in theory though that would be both expensive (and the sauce was cheap) and unusual to not advertise it.
Anyway it's so much hotter than anything I've tasted.
What I'm wondering is if there can be any type of ingredient that artificially enhances the sensation of capacium the way MSG does with many other flavours?
The thing here is I can sip on tabasco but even a little bit at the edge of a fork of this stuff is too much for me. The pain is worse than having say the Pain 85% sauce, much much worse.
How is this possible from a cheap knock off brand?
3 dollars is the price for about 3.5 oz though everything (especially hot sauces) is more expensive in Sweden so make it about like 2 dollars at most in any generic US store.
Edited by Hotsaucer, 01 October 2019 - 07:36 AM.