i was thinking of making hot sauce and i want it to be as hot as i can get it and i was was wondering what things would take away from the heat of the pepper i don't really care what kind of taste it's got as long as it's not a bad taste the main thing is i don't want to lose the heat of the pepper any help would be greatly appreciated
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making hot sauce
- Thread starter rooster
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Would you mind elaborating on that statement? How does sugar neutralize a pepper's heat? Thanks.
salsalady
eXtreme Business
You are correct, Patrick. Common "cures" for too much heat are ice cream, whipping cream, sugar-and-cottage cheese, carrots, sugar...all have sugar in them in some form. The dairy aspect of these concoctions relates to how the capsaicin oil sticks in the mouth. When selling at Farmers markets, I have a tub of sugar on hand for those who get in over their heads.
http://en.wikipedia.org/wiki/Scoville_scale
"Scoville organoleptic testIn Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Tasters taste only one sample per session."
http://en.wikipedia.org/wiki/Scoville_scale
"Scoville organoleptic testIn Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Tasters taste only one sample per session."
I don't think anyting neutralizes capsaicin. Dilution is a different story.
Make your hot sauce with water, sugar, whatever, the original cap is still in there, just diluted.
Yeah sugar and dairy are "said" to neutralize the "sensation" but that's not scientifically neutralizing. To neutralize it to render ineffective.
Make your hot sauce with water, sugar, whatever, the original cap is still in there, just diluted.
Yeah sugar and dairy are "said" to neutralize the "sensation" but that's not scientifically neutralizing. To neutralize it to render ineffective.
salsalady
eXtreme Business
Inbteresting-
it may be semantics, but-
thinking as a sauce maker... and I have 2 cups of sauce and the sauce is TOOO HOT, I can cut it with 4 cups of water (to dilute it) or I can add 2 Tbsp sugar to counteract the heat and not dilute the sauce.
The sugar is adding mass, so the percentage of cap is lowering.
salsalady
eXtreme Business
Going one step further I believe that it soulc b e said that any "Carbohydrate" which are sugars would have an effect on total heat such that most everything we as sauce makers use to help the consistency of our sauces would detract from it. I have used Carrots and Sweet Potatoes and have thought about using Yucca, Tarro, Plantains, Beets and Turnips. These are all Carbohydrates but I usually do a little overkill on the peppers too so to me what heat is lost to the sugars is not really detectable. And I think that there in lies the answer. What we have to watch is the ratio to heat producing ingredient to those that take away from it. If your making a sweet fruit sauce your going to have to add additional peppers, powders, etc... to offset the sugars from the fruits and such. JMHO.
Chees,
RM
Chees,
RM
Couldn't agree more. My latest sauce has the roughly the equivalent of 4 bhut jolokias per 5 oz. bottle or 0.8 bhut jolokias per ounce. If I put ~0.5 ounces on whatever I eat I should be getting the heat of almost half a bhut jolokia. While my sauce has a good heat, it doesn't have that heat. So you need to really up the amount of peppers to keep the heat level where you would expect it to be. Perhaps the third time will be the charm for me.
I agree with you 100%, its very difficult to "neutralize" a hot component without drastically changing its characteristics...
Sugar blends with oil, sure it might buffer the capsaicin in large amounts.......try giving it to a diabetic.....we use bread at the markets (Gluten Free) and also provide mini yogurt containers from the cooler.
Hey THP,
On a side note, When I make homemade pasta sauce from the gal San Marzano cans, I always add a couple tbls. of baking soda after the rolling boil, that helps "neutralize" the "tinny acidic can taste" you get from canned tomatoes, just skim the top of the sauce until clear...
Nice avatar, very "Amish" bush looking............
Greg
I completely understand the idea of dilution. I also understand how dairy products can help one in pain as capsaicin is lipid soluble and that unaltered dairy products contain fat.
I hadn't heard of sugar/carbs specifically serving to lessen the burning sensation associated with hot peppers nor do I intuitively understand it. Perhaps I'll do a little self experimentation. Thanks everyone for the replies, interesting stuff...
I hadn't heard of sugar/carbs specifically serving to lessen the burning sensation associated with hot peppers nor do I intuitively understand it. Perhaps I'll do a little self experimentation. Thanks everyone for the replies, interesting stuff...
