http://www.foxnews.com/leisure/2013/02/06/worlds-spiciest-hot-sauces/?intcmp=features
St. Louis's own Scott Roberts gets a mention!
St. Louis's own Scott Roberts gets a mention!
Fox News *Sigh* The World's Spiciest Hot Sauces
- Thread starter theghostpepperstore
- Start date
Yay!! Another Fox News special!!
Right! I've never had the Red Savina from Melinda's, but I have the Naga Jolokia Ghost Pepper sauce from them, and it's pretty warm, but I don't know if I'd even rate it at 200,000!
They are mixing scoville units of sauces and peppers in that article. Red Savina at 577,000 is the pepper not the sauce. The sauce is much much lower because it has other ingredients... duh. And that number was proven to be inflated anyway. Then they talk of scovilles of sauces like 357 (357,000). Which is much hotter than that Melinda's! Doh! Bad article.
Lol. What else would you expect from Fox?
A little more than I would expect from CNN
It looks like they got all of their information from Scott or off of his website. Right or wrong, 577,000 is exactly what Scott has Melindas listed as. I've never had it, but I do have a bottle of MegaDeath at 550,000 and I can tell you that it only takes a few drops over a whole taco to make it scorching hot. I doubt Melindas is actually that hot.
Scott's Scoville scale: http://www.scottrobertsweb.com/scoville-scale.php
Strange he is mixing scovilles of peppers and sauces with those peppers. Much different! Of course. The rating he has for Melinda's is the old Guinness record for that pepper. Not a sauce. And that was hype as well as no other Red Sav ever tested close to that, but that's beside the point. The numbers are for the pepper.
One of these days I'd love to see a "world's most flavorful hot sauces!" news story.
I won't hold my breath.
It's a little bit good for the industry because it brings attention to it. It's a little bit bad for the industry because it reduces hot sauce from the spectacular (and IMO superior) condiment that it is to a novelty product.
I can't tell y'all the last time I used Ketchup on anything. Hot sauce is just so much more complex and tasty.
Shame on FOX and anyone else who fails to recognize those who work hard to achieve superior flavor. Focusing solely on heat is like doing a special on supercars, talking about Lamborghini Diablos, and Aston Martin DB12s and Ford F1 and others and only rating them by talking about the engine/top speed with nothing said about design or style.
Sad.
I won't hold my breath.
It's a little bit good for the industry because it brings attention to it. It's a little bit bad for the industry because it reduces hot sauce from the spectacular (and IMO superior) condiment that it is to a novelty product.
I can't tell y'all the last time I used Ketchup on anything. Hot sauce is just so much more complex and tasty.
Shame on FOX and anyone else who fails to recognize those who work hard to achieve superior flavor. Focusing solely on heat is like doing a special on supercars, talking about Lamborghini Diablos, and Aston Martin DB12s and Ford F1 and others and only rating them by talking about the engine/top speed with nothing said about design or style.
Sad.
LDHS, agreed, would be nice if they would at least follow it up with some interview with the people that make the sauces and the people that love them. Give the non-chilihead world some insight into our's and some of that might come out prompting some of them to expand their tollerance and try some. In a way I guess the effect of the article will be kind of like what comes from people watching Heat Seekers, anh, JMHO 
salsalady
eXtreme Business
Westin, the HPLC (high pressure liquid chromatography) lab test is accurate and works for sauces and chiles/pods.
There is a lot of misunderstanding about sauces that contain the 1mil bhut or 2mil moruga. I see it all the time with the Pure Evil. Our website clearly states it's 1.5mil SHU, but people continue to say it's 16 mil because it has pure capsaicin in it. And it's not even 16mil capsaicin, it's 15.2mil (the capsaicin is 95%pure, hence the 15.2 instead of 16mil) and that's on the website also.....and they call it an extract, which it isn't......
It's an ongoing battle to correct the general public's understanding about a lot of things chile related. Knowing that most have never even heard of a superhot, and knowing all the misinformation floating around on the interwhebz, it's not surprizing at all to see half baked articles. Heck, even the show Heatseekers had stuff like "the heat of the chile is in the seeds" .
SERIOUSLY?!?!??? 
I applaud your honesty Ann - seems like most of the "thrill eater" sauce makers out there would say nothing and take credit whether the # is accurate or not - hey, good publicity is hard to come by right?
Your integrity shows every time you post a correction.
Your integrity shows every time you post a correction.
Thanks for the correction SL. Like I said, it may have been in a dream. 
I am probably going to purchase some of your products toward the end of this month. I think I have hit my sauce quota for this pay period.
I also need to check my LDHS inventory. I just finished another bottle of the orange label at lunch today.
I have heard a few reports on the growing interest in spicy foods/peppers/sauces, and most of them do seem to focus on the extreme sauces, such as Blairs and Maddog... Sad really. Those sauces have their niche, but they need to broaden their horizons. Let people know that there is more to the spicy food industry than pain tolerance.
Do reporters ever show up at the various chili-fests? I am sure that some would respond to an invitation. It might give the community a chance to clear some of the misconceptions up.
I am probably going to purchase some of your products toward the end of this month. I think I have hit my sauce quota for this pay period.
I also need to check my LDHS inventory. I just finished another bottle of the orange label at lunch today.I have heard a few reports on the growing interest in spicy foods/peppers/sauces, and most of them do seem to focus on the extreme sauces, such as Blairs and Maddog... Sad really. Those sauces have their niche, but they need to broaden their horizons. Let people know that there is more to the spicy food industry than pain tolerance.
Do reporters ever show up at the various chili-fests? I am sure that some would respond to an invitation. It might give the community a chance to clear some of the misconceptions up.
All Fox shows regarding hot sauces are not ill-informed. NPR wanted us to do a show, but they wanted 2500 cases of free 'entitlement' product, so we told them no.
Can't possibly expect the mainstream media to have the correct info on this stuff. you have to live it to know it. lots of things i don't know squat about because they aren't part of my life. The fact that shows are still bringing up red savina proves that they are stuck in the stone age on this subject!
They get stocks right, and other numbers... but for this they just googled a blog. I think this chick wrote the article:
I kind of wonder if they actually spoke/corresponded with Scott Roberts or if they just quoted straight off his blog without talking to him or getting any kind of understanding of his website.
2,500 CASES of free product?!?!? That's f-in crazy.
Not as crazy as your outfit though. hahaha - I am partial to the lab coat/evil professor look.
Are you doing Zestfest Ohio? If so we'll have to grab a beer.