What are the different types of hot sauces?
"hot sauce" as a specific term refers to fluids used as the taste of food that are made using chile pepper and vinegar. More generally, this term is used to indicate any aroma for food that adds spices to eat. Curring a series of hotness. In recent years, hot sauce companies have become trends to advertise their product as practically "too hot to eat", who have played the desire to consume the hottest possible hot sauce. This scale measures how many times the pepper extract must be diluted in sugar water before it is non -exhaustable for a neutral tasting. Pure chemicals of capsaicin have a rating of 15,000,000, while sweet peppers are given at zero.
TABASCO ™ Sauce The most popular hot sauce in the world. It is a relatively mild hot sauce, with the original variety having a rating of 2,500-5,000 on the Scoville scale. Tabasco ™ also releases a number of other hot sauces, including a slight green version that has a 600-1 200 te ratingScoville units. Tabasco ™ has been produced since 1868 and has since become a global phenomenon.
In addition to widely produced sauces, Thai peppers, the most common pepper in extremely spicy Asian hot sauces, score Scoville 50,000-100,000, or ten to twenty times than Tabasco ™. Even the most beautiful Tabasco ™ sauce made of Habanero peppers is only 7,000-8,000 Scoville thermal units.
Many people also use horseradish to add spicy to food. Wasabi is the most popular hot sauce made of horseradish. While the active ingredient in Wasabi is not Capsaicin, as in hot sauces based on Chile, the feeling is very similar in many ways. The heat can be very intense and often located in the nasal cavities, but generally disappears much faster than the heat of Chile.
flavors found in hot sauces differ as very much asspicy For the diversity of used pepper, but also influenced by how the peppers are prepared in advance. A common example is the flavor of chipotle found in many hot sauces, which is first created by smoking peppers Jalapeño. Adding other vegetables, such as tomatoes or onions, also affects the taste in hot sauces and is a technique used in many Mexican salts.
In the last ten years, a large number of small manufacturers have begun to produce extremely spicy hot sauce. Their names reflect their incredible heat. These hot sauces can range from highly spicy-90,000 Scoville thermal units in one case-far beyond what should be consumed in Uniluform TED. One such The sauce has a rating of scoville over 7,000,000 or almost half of the power of pure capsaicin. To put it in the perspective, defensive weapon, pepper spray , is made of capsaicin, with a common assessment of the Scoville thermal unit.