hot sauce heat level scoville

Measuring Hot Sauce Heat Level

How to Measure Hot Sauce Heat Level?

    • Do you know how to determine the pungency of the hot saucy food that you eat? The individuals who enjoy eating spicy foods don’t even take time to notice the level of hotness their food is. As long as the hot sauce is giving them the flavor that their mouth is craving for, they just go on it.
    • People wouldn’t mind about how spicy the food is as long as it satisfies their needs, but, considering the fact that a lot of illnesses that we have is related to the food we eat, then it’s already the time for you to be conscious about the health benefits that you can get in every food that you take. Similarly, it has been proven that eating spicy foods can prevent us from having cancerous cell, but too much intake of capsaicin can lead to stomach problems. So, to avoid having further complications in the body, it is advisable that you become aware of the level of hotness of the spicy foods that you eat.
    • There are ways on how to measure the heat level of hot sauces and some of these include using the following:

Scoville Scale

hot sauce heat level scoville

    • Originally, Scoville scale, which is named after Wilbur Scoville Scale, is the method used in measuring the pungency of hot sauces like chili pepper. Capsaicin as a primary component, found among chilies, is actually the substance that is primarily measured in this test.  Furthermore, in Scoville method, the test is primarily done through mixing large amount of sugar-water to the extract of capsaicin oil coming from an exact amount of dried pepper. An aggregate amount of sugar-water is added until the “hotness” of it is no longer detected by at least 5 tasters. The flaws of this method would include the fact that it is subjective to the personal taste and reaction of the tasters. Even though, it does not give more precise and accurate result, American Pharmaceutical Association regards it as the best method to have an original investigation in the field of medicine, in 1922.

High Pressure Liquid Chromatography

    • Starting the year 1970, the use of Scoville Scale has evolved into a newer  method known as the Gillet Method, which uses High Performance Chromatography, as a more precise and accurate way of measuring the heat level of hot sauce, especially  that of chili pepper. It directly measure the content concentration of capsaicin found in the chili pepper.
    • In this method, it uses the mixture of solvent in a stationary state, where dissolution of the compound occurs. Then, a detector captures the distinct compound, thus signals the integrator set up a graphical visual image.
    • Generally, all of these methods are used to measure the concentration of capsaicin found in the chili pepper. It’s all up to you, if what method you are going to choose whether the Scoville method, Gillet Method or other methods that will lead you to find out the spiciness of the hot sauces you want to test.
hot sauce history

History of Hot Sauce

     The history of hot sauce is the history of enterprising men fired by the burning chilly into making the hot sauce, which is a rage amongst the gourmet lovers. The history of hot sauce also chronicles their undertakings to make ingenious hot sauce variants that grace virtually each cuisine in the world. Sauce historians have collected information largely from the labels on the hot sauce bottle, kept in private collections. Hot sauce ads acquired from newspapers and city directories are other resources. Details as a whole is sparse, however whatever are obtainable, points to a opulent and diverse hot sauce history.

hot sauce history

     The burning hot sauce had a modest beginning in the type of cayenne sauces way back in 1807 in Massachusetts. 1849 is a momentous in the hot sauce history. The first import of sauce took place in England in the year 1849 when Lea & Perrin’s Worcestershire sauce made its way into the United States and Colonel White raised the first reported Tabasco chilly crop. Colonel White prepared the first Tabasco sauce in the world and promoted it. Hot sauce today was well and rightly geared towards commercialization. In 1860, a variant of the hot sauce came out when J. McCollick & Co. a New York based company manufactured a Bird Pepper Sauce. On the other hand, hot sauce truly captured the imagination of the consumers with Edward McIlhenny’s full-grown Tabasco hot sauce in the year1868.

     1870 is high watermarks in the history of hot sauce when McIlhenny fortified a patent on the Tabasco range of hot sauce and his clan trademarked the brand of Tabasco, correspondingly. Hot sauce advertising broke new grounds with William Railton’s of Chicago in 1877 advertisement copy for his Chilly Sauce that positioned it as a striking range with medical benefits. The fabled Poppie’s Hotter ‘n Hell Pepper Sauce had its jetties in south Louisiana in 1893 under Poppie Devillier. The achievement of the Tabasco hot sauce unlocked the floodgates to research with numerous flavors. Thus in the year 1916, New Orleans- based Charles Erath formed the Red Hot Creole Pepper Sauce; in th year 1923 Crystal Hot Sauce made its introduction courtesy Baumer Foods, Louisiana; in the 1941 the La Victoria Sales Company generated a mixture with green taco sauce, red taco sauce, as well as enchilada sauce.

     These tests were not limited to just the tycoons. Homemakers also make their own versions of hot sauces, as marked from recipes for barbecue as well as curry sauces initiated in “Mrs. Hill’s New Cookbook”. Hot sauces spread like wild fire. The juggernaut of hot sauce rolled on in 1947 when David Pace’s made his picante sauce, and Chris Way’s Dat’l Do It Sauce as well as Hellish Relish, in the start of the 1980s.

     History of Hot sauce tells that LA leads the way with regards to the consumption of hot sauce, with 3.3 million gallons used up in the 1990. Contemporary hot sauce history is complete with manufacturers such as Sauces & Salsas Ltd and Le Saucier, the first dedicated hot sauce retail store and Chi-Chi’s competing to get a share of the shopper’s appetite. Hot sauce confidently sells like hot cakes.