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Member Since 08 Nov 2015
Offline Last Active Yesterday, 12:47 PM

#1581266 Does this infused oil have capsaicin extract?

Posted by spicefreak on 10 September 2018 - 09:30 PM

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

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

#1577975 Olive Rocoto

Posted by spicefreak on 27 August 2018 - 03:17 AM

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

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.

#1577713 Truff

Posted by spicefreak on 25 August 2018 - 06:19 PM

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 :(.

#1577470 Scoville units should be legally required

Posted by spicefreak on 24 August 2018 - 01:00 PM

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

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.

#1571549 In Need of Pictures

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

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

#1570958 Next Season

Posted by spicefreak on 25 July 2018 - 07:28 PM

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

...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?

#1569824 Carolina Reaper Has the Record Again?

Posted by spicefreak on 20 July 2018 - 02:11 PM

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.

#1569573 Hot Sauce Snob

Posted by spicefreak on 19 July 2018 - 07:24 PM

At that price, I probably would. At least to see the difference.

Perhaps I need to look further afield and see if I can find a cheaper seller.

#1569569 Hot Sauce Snob

Posted by spicefreak on 19 July 2018 - 07:15 PM

Yeah don't judge a sauce by that. I bet the balsamic in your pantry is fake too. Does it say grape must in the ingredients? At least it's natural not artificial albeit imitation.


Of course it does. Do you really think I'm paying double digits for the good stuff?

My two balsamics (red and white) both still contain the actual fruit that they're supposed to, though, while that one has only unspecified "natural flavor", which I really don't like seeing in a sauce.


But yeah, I overreacted and should have paid more attention to the "Manufactured For" that absolved the recipe creator of all guilt. Edmick did good to point that out


I hear you. These are some of the issues that go along with using a copacker though from what I've seen. Have you tried the sauce? I have an extra bottle I can send you if you're interested. A lot of members really like it. PM me if you're interested.


After looking through the various links that Mike provided, I'm significantly more interested than I was before, because it sounds like it's actually fairly vinegar heavy and will come through in the taste. I'd definitely like to give it a go, since how vinegar affects a sauce seems to have become a recurring theme in my reviews and this is a unique one. At least to me.

I'll definitely drop you a PM but do be aware that I'm UK based.



#1569197 Hot Sauce Snob

Posted by spicefreak on 18 July 2018 - 07:30 PM

Case in point.


EDIT: I also think there may be some proprietary concerns with some of the larger companies listing exact ingredients.


Ok, can I just say, screw the bottle on the right? I mean, props to it for listing the ingredients of its fake cider vinegar but flavouring a distilled vinegar does not make it a cider vinegar and claiming that it does is pretty BS.

#1569192 Tried the Brutlah DM, I mean bhutlah

Posted by spicefreak on 18 July 2018 - 07:24 PM

All I know is that my PL Bhutlah powder knocks the socks off of any Reaper powder I've tried, with a nice, earthy, almost cocoa-y flavour to boot.

I like the pepper, whether it's "real" or not.