• If you can't find a "Hot" category that fits, post it here!

Who lied to me?! :( Scoville not making any sense!

But here you go
 
Percentage labelling
Most packaged foods have to carry labels which show the percentage of the key or characterising ingredients or components in the food. This allows you to compare similar products.

The characterising ingredient for strawberry yoghurt would be strawberries and the label would say, for example, 9% strawberries. An example of a characterising component could be the cocoa solids in chocolate. Some foods, such as white bread or cheese, may have no characterising ingredients or characterising components.
 
The Hot Pepper said:
But here you go
 
Click to expand...
 
Ok, but you didn't answer my question about why 
only that single ingredient is listed with a percentage,
and if the MAIN ingredient is actually VINEGAR,
according to your rules and reasoning,
that should be listed by percentage and its not.

BECAUSE Jalapeno 25% is the name of the ingredient,
which happens to be an extract.
 
Here is the ingredient list from the Habanero Sauce 
 
Vinegar, yellow sweet pepper, salt, 4% habanero yellow, natural flavoring, thickener: xantan; Acidifier: citric acid; Antioxidant: Extract of rosemary; Preservative: sodium benzoate
 
Again,  ONLY the Habanero is listed with a percentage,
not the vinegar or yellow pepper or anything else.
WHY?
Because 4% habanero yellow is an extract as well,
notice the lack of the word pepper.
 
Bit more logic to use,
yellow sweet pepper, yellow habanero extract,
and the sauce is RED,
how they do that?
 
 
I know,  do you?
 

Learning can be painful like a superhot, sorry.
 
lidl sauce.JPG
 
I am not on the cutting edge of food processing and labeling, but I am a legal food processor. I have not heard of anything of this sort. Nothing about listing the pepper by capsaicin percentage.

Pretty sure the ingredients are listed as is...like...
Jalapeno pepper
Vinegar
Habanero pepper....



I'm sure megafood processors do monitor heat levels, especially in things like spicy chips but c'mon....
Most snacks use artificial heat sources, like spray-on flavors which have a consistent heat level. Unlike hot sauces made with natural ( aka real) chiles.

Cheap hot sauces made with extracts can post percentages because they are using things ...extracts...that have a consistent SHU.



Edit.....never mind...I missed the previous few posts....
 
salsalady said:
 I have not heard of anything of this sort. Nothing about listing the pepper by capsaicin percentage.
 
Click to expand...
 
Again, because the ingredient is actually an EXTRACT,
not a pepper.
 
And like I asked earlier,
how do manufacturer's sort out their Jalapeno's by 
heat to make mild, medium and hot rings?
 
They don't,
they do as I mentioned with no heat Jalapenos.
 
The Hot Pepper said:
Welcome back salt guy! :rofl:
Click to expand...
 
?
Not sure who is salt guy.
But I assume it was another member that 
contradicted and proved you wrong about something,
and now you associate him with me,
keeping your wrong streak going even longer.
 
Easier to say you learned something  occasionally,
but whatever
to each his own
and ignorance is truly bliss.
 
:)
 
The Hot Pepper said:
Yup that's it!
Click to expand...
 
It's actually fairly obvious it is.

Sorry I hurt your feelings
with knowledge.
 
"I am the greatest,"
repeat 10 times
you will feel much better.
 
#tragic
#clueless
 
:)
 
HungryJack said:
 
Ok, but you didn't answer my question about why 
only that single ingredient is listed with a percentage,
and if the MAIN ingredient is actually VINEGAR,
according to your rules and reasoning,
that should be listed by percentage and its not.
BECAUSE Jalapeno 25% is the name of the ingredient,
which happens to be an extract.
 
Here is the ingredient list from the Habanero Sauce 
 
Vinegar, yellow sweet pepper, salt, 4% habanero yellow, natural flavoring, thickener: xantan; Acidifier: citric acid; Antioxidant: Extract of rosemary; Preservative: sodium benzoate
 
Again,  ONLY the Habanero is listed with a percentage,
not the vinegar or yellow pepper or anything else.
WHY?
Because 4% habanero yellow is an extract as well,
notice the lack of the word pepper.
 
Bit more logic to use,
yellow sweet pepper, yellow habanero extract,
and the sauce is RED,
how they do that?
 
 
I know,  do you?
 
Learning can be painful like a superhot, sorry.
 
attachicon.gif
lidl sauce.JPG
Click to expand...
How do they make it red?
 
"Bit more logic to use,
yellow sweet pepper, yellow habanero extract,
and the sauce is RED,
how they do that?"
 
I give up.  How?
 
sirex said:
Beet juice
Click to expand...
 
Vinegar, yellow sweet pepper, salt, 4% habanero yellow, natural flavoring, thickener: xantan; Acidifier: citric acid; Antioxidant: Extract of rosemary; Preservative: sodium benzoate
 
So is beet juice the "natural flavoring?
 
I'm just fcking with ya man. I have no idea.

It could be anything from beets to cranberries to dried hibiscus leaves that make it red.
 
Tybo said:
 
Vinegar, yellow sweet pepper, salt, 4% habanero yellow, natural flavoring, thickener: xantan; Acidifier: citric acid; Antioxidant: Extract of rosemary; Preservative: sodium benzoate
 
So is beet juice the "natural flavoring?
Click to expand...
Maybe its.....RED wine vinegar!!!!


And the reason it is hotter than the other sauce is because it contains SALT.
 
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