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Crystal Potpourri

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   Chilly sauce
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Hot chilli sauce,Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. There are many vareties from throughout the world.,Ingredients,There are countless recipes for chili sauces, and the only thing they share in common is the use of chili peppers. The peppers are infused in anything from vinegar, oil, and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including, on occasions, those used to add extra heat, such as pure capsaicin extract and mustards.,Heat,The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. The burning sensation is not real in the sense of damage being wrought on tissues. In fact, it is merely a harmless chemical reaction with the bodys neurological system (see this technical explanation).,The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. Examples of hot sauces marketed as achieving this level of heat are Blairs 16 Million Reserve (due to production variances, its up to 16 million Scoville units) marketed by Blairs Sauces & Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available chile condiments, Cackalacky Classic Condiment Companys Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. Extremely hot novelty sauces generally do not have sophisticated or pleasing flavors.
  Description
Hot chilli sauce
Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. There are many vareties from throughout the world.
Ingredients
There are countless recipes for chili sauces, and the only thing they share in common is the use of chili peppers. The peppers are infused in anything from vinegar, oil, and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including, on occasions, those used to add extra heat, such as pure capsaicin extract and mustards.
Heat
The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. The burning sensation is not real in the sense of damage being wrought on tissues. In fact, it is merely a harmless chemical reaction with the bodys neurological system (see this technical explanation).
The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. Examples of hot sauces marketed as achieving this level of heat are Blairs 16 Million Reserve (due to production variances, its up to 16 million Scoville units) marketed by Blairs Sauces & Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available chile condiments, Cackalacky Classic Condiment Companys Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. Extremely hot novelty sauces generally do not have sophisticated or pleasing flavors.
  
 Quantity:  
  
 

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