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Thanks, I hope that at least a few people learn something they didn't know that I have learned.  It can be confusing when people think their fresh pepper sauce is the same SHU as the dried powder of the same pepper.   I don't have any idea about your question really.  You are probably on to...

I got 5 ordered!

Sounds great!  Looks like a good sauce.  I also have Big Jims and serrano growing and they are great for sauces.  It's green chile harvest time here in NM and the air is filled with roasting peppers.  Thanks for sharing the recipe.

Good point!  The lowest I normally see is about 2% moisture.  I don't know why they are hotter feeling wet rather than dry, except the way our mouths are made up doesn't react so harshly to dry stuff.  Weird!

  The SHU values given are the 3 major capsacinoids added together to get about 98% of all the heat.  In some ways that is true that most Universities can do it, but do they is another question.  See the problem that we keep "secret", or proprietary, is how to extract the oils for accurate and...

Thanks everyone for the questions and comments.   My reason for this thread was to  share with you guys another way to look at things.      If your making sauces or salsas from pepper mashes or purees, then you may want to know what to expect if you do send them in for testing.     Thanks.    No...

  Thanks for the great post with lots of questions.   There are not rules in testing of peppers.  I have rules when I test them, but I don't care what the customer did to the sample they sent me.  Yes you can spike it and nobody cares.   Now if you are submitting peppers analysis results to the...

  The accuracy of a sample is the same regardless of the type of sample.  I mean that we extract out the capsaicinoids with a solvent and it doesn't matter what it is. When I say the standard in the super-hot industry is to test dry, I mean that they like to use those values even though they...

  WINNER WINNER CHICKEN DINNER!   You got it...The Primo peppers are about 85% water and so 15% actual pepper.  So, if you send in fresh peppers they will be a lot lower than you expect because of the water. For example, if you have a fresh Reaper pod that is 2,000,000 SHU dried, a fresh pod has...

  Ah ha!  Stirring the pot is good!     OK hint for you all:  think about the difference in dry and fresh peppers and that unlocks another dimension or scale I might say.   One more hint:  the lab report is correct and when the customer hears the explaination he/she realizes this is true. Maybe...

These pods are the real deal straight from Troy himself and hot as hell.  This isn't a trick question as much as thinking about the way all the super-hot's are tested versus this story.   Nope, thanks for the idea though.  This is true from what I hear, but only a percent or 2.

  The labs can test fresh peppers that are pureed as well as mashes, sauces, salsas, etc.   It can be wet or dry.  As long as we can extract the capsaicinoids out of it into solution we can test it.  We've even done cheese.    No, you can send as many peppers as you want, but we only take a...

First, I test the heat of peppers every day for a living.  Please don't ask me where on this thread, just look at my profile or PM me.  I also grow and love the products that are made from them.     Second, I would like to share some of the cool things I notice at work that the super-hot pepper...

I also recommend  Certified Labs:   http://www.certified-laboratories.com/locations.html   A link to ABC lab:  http://abcr.com/contact.html   To send samples to Southwest Biolabs, contact me at tjohnson@swbiolabs.com We keep a low profile with no website due to other projects we work with.    ...

  Hi!  You don't know me but I do this testing everyday on peppers, and here is my 2 cents:   SHU can be measured with fresh, wet, or dry products.  You are correct that the standard testing for super-hots is dried powder.  As you said, the drier the pods, the higher the number.   That's why...

My 2 cents:  Several of you are right that it is not a new method.  It is similar to the standard method using HPLC that has been in use for about 20 years.  Like everyone says, it's cool that more people are exposed to these types of peppers like the Primo.

I got more from Mike:  yellow scorpions, white bhuts, Venezuelan tiger (?), and Trinidad perfumes.  Also, there were a couple of surprise unknown ones in the second picture.    

My first pepper garden!  I am a crappy gardener, but I got peppers!   :P   Grow list I have:  several New Mexico types like Joe Parker and Chimayo, Tabasco, serrano, habanero, bhuts, and Trinidad moruga scorpions.  At first, all were started from seeds, then I lost about half before and after...

I agree, many are crazy too eat the superhots!  I eat very small parts of the hot peppers so I can get an idea of their taste, even when it hurts.    I have used Wicked Mike for 4 boxes now and he is a valuable source for see and tasting peppers you would not normally get to handle.  It helps me...

I got a 12 oz. bottle of this Holy Jolokia Wing Sauce from the Chile Pepper Institute store in Las Cruces, NM.  Cajohns makes this sauce for CPI to help support their research, as all the Holy jolokia sauces are.   Ok, about the wing sauce...   Ingredients:  Ace Hot Sauce, Canola Oil, Tomato...