Hot sauce for some is an obsession. You can become addicted to a certain kind of searing pain. When the world slows and turns a crimson shade, your heart rate doubles and your eyes and nose well with liquid regret. Your mind is racing trying to pinpoint the pinnacle of your discomfort…will it start to dissipate now? Will it get worse? Have I gone too far this time?
Chilli burn can take you on a bizarre journey through a colourful Simpson’s landscape accompanied by dilated pupils and a salsa music panic in a matter of seconds. What’s not to love?!
1912 was a significant year.
The first female detective in the US was appointed.
The South Pole was discovered, many brave explorers perished.
The Titanic sunk.
William Bragg did something to brag about that I don’t understand which paved the way for imaging the double helix of DNA.
Casimir Funk identified vitamins. Why are there not any vitamins named “funky?”
Wouldn’t it be more fun to remember to take your morning dose of funky? Sorry, I digress…
Pope John Paul I was born and a guy named Wilbur Scoville invented the Scoville heat scale; a unit for measuring chilli heat.
The method involves adding sugar to a solution until you can no longer taste the chilli. The more sugar, the more pungent the spice and the higher the rating on the scale. This 1912 method has outlived modern technologies of spice heat measurement, unlike polar expedition methods and cruise liner capacities.
So, if you’re one of those “just gotta have more chilli coz I love a good third degree chilli burn” people, get some chilli sauce on ya dog n chips!
Fire and dog-lovers drool over our El Yucateco Hot Sauces which perfectly pair with our specially made sausages. Top sellers in our merchandise store, Kutbilik hot sauce at 11,600 scorching Scoville heat units packs a punch you’re bound to remember. If you’re a little more of a conservative chilli nut, the Red Hot Sauce at a simmering 5,790 Scoville heat units might be more your style.
How far up the Scoville heat scale are you willing to climb?