Ok, I am not a spice head. I like my curries mild to medium, and a Thai green curry is about as hot as I usually go. I don't like a vindaloo at all.
So what happened at a BBQ last weekend was a rather life altering experience. I sauntered up to the cook and requested a rather tasty looking lamb shish kebab. A chap standing to the dude said "I brought those, they are pretty hot. I've marinaded them overnight".
Cant be too bad I thought, so I rather foolishly took a very large bite, chewed and swallowed.
And then my mouth, tongue, lips and gums spontaneously combusted.
I I have never experienced anything like it. The heat was incredible. I quickly hid round the back of a small marquee and shook as I focused on controlling the pain of the Bunsen burner that had ignited in my mouth. I sweated, my eyes ran with tears.
It it took about five minutes for the worst to subside and I then staggered back to our group where I spotted my mate (who used to run a nightclub security firm and really is hard as nails) had one of these on the side of his plate.
"Whatever you do don't eat that!" I gasped. So of course he did immediately.
And then it hit him like a bomb going off. He swore, he gasped, he cried. He doubled up and rocked slowly back and forward.
By this time the perpetrator of these kebabs had come over, so I had to decide whether to ask him what the sauce was, or punch him. It was a close call.
The sauce, he revealed, was Da Bomb "The Final Answer". A later Google revealed this is 1.5 million Scoville Units. I now know exactly what every single one of those units feels like.
Had as anyone else here tried this stuff, or anything like it? Surely this is culinary insanity.
http://www.hotsauce.com/Da-Bomb-The-...act-p/1500.htm
Bizarrely though, I am quite pleased I experienced it. I'll probably find most stuff pretty mild from now on.
There's a burger place near us that does a chilli sauce with a 9 million rating!! It's accounted for hospital admissions and quite a few funny videos on you tube of macho men trying it.
http://www.dailymail.co.uk/travel/ar...ER-eating.html
http://www.theargus.co.uk/news/11327...s_in_hospital/
I tried the Insanity sauces when they first came out.
I was until recently working in the commercial team of a big supermarket. Between me, the buyer and food technical manager, we had to try a spoon of each of the range to see if it was sensible to list them.
I couldn't speak for 10 minutes after trying the first. Needless to say, they got a listing in the range ;-)
http://www.hotsauce.com/Mad-Dog-357-...e-p/1163md.htm
Yep, pin prick of this stuff and my tongue was hanging out. Drooling happened. Intense pain. Sweats.
Not a table sauce
For scale, tobasco is about 10k
Past 250000 its the difference between eating a blast furnace and the sun. It just hurts both ends
Last edited by tekbow; 6th June 2015 at 22:54.
Absolut Chilli Vodka was a killer back in the day, I don't think they do it anymore. Nothing compared to the Scovilles we're talking about here but one shot ruined my mouth for a couple of hours. Not what I was expecting at all.
I remember my brother (RIP) having a bottle of 'da bomb' Chili sauce and him and his mates, early teens at the time gulping down table spoons of the stuff, quickly followed by screams of pain, eyes watering and noses running! I like a bit of heat in my curries etc but this stuff was something else
I use to eat this 3 or 4 times a week. But it eventually caught up with me, one day at work I visited the loo well into double figures in the space of an hour. So I decided to let off a little.
http://extremefood.com/Mega-Deat-Sauce/
I'm not sure of the rating, it just states it has ingredients 650 times hotter than a jalapeño. I really did enjoy the flavour.
I used to have this stuff, and I still have one of the skull keyrings somewhere. This is 550,000 SHU, and plenty hot enough for most!Originally Posted by SeanST150
I love hot sauce and like Sean, used to add a fair amount of decently molten accompaniment to suitable meals... That is until my insides decided that I'd tortured them enough and start to rebel at the first whiff of anything above mildly spicy.
This stuff was one of the culprits: http://www.hotsauce.com/Blair-s-Ultr...uce-p/1812.htm
I knocked really hot sauce on the head for a few years and then, with trepidation, started to try ramping the heat back up. I don't go anywhere near where I used to and for the most part, stick to things like Frank's Red Hot. My insides have forgiven me but my tastes buds have changed (matured?) and now I enjoy flavourful heat but not outright burn.
For anyone who likes tasty hot, I would recommend Frank's Red Hot. It isn't anywhere near the heat levels that started this discussion but it does add nice flavour and spice to a meal. I used to buy it in for the USA but now you can get it via Amazon or even many large supermarkets.
I like a good hot sauce/curry, but then I've got some nerve damage and very little in the way of taste or smell. A phall or nagaloo curry, on a good day, is a little bit tingly on my lips. A vindaloo doesn't even register.
I'll going to have to search out a few of the items listed above.
I have a set of chili oils, numbered 1 to 5 in 5 small bottles bought at a local food fair a couple of years ago.
No.1 has all gone, 3-4 drops was used to spice up curries or crushed new potatoes, lovely but hot, just as i like it.
No .2 has occasionally been used when im feeling particularly adventurous and in need of a big chili kick, the mrs who eats madras and jalfrezi no problem wont touch it!
No .3 came out once on a drunken night with friends where we dared each other to a drop 1 drop onto each others tongue. the pain was unbearable and i remember a real sense of panic setting in. This actually cut the night short and resulted in 2 of the party having time off work.
Needless to say No.4 and 5 have resided at the back of the cupboard where they will stay until the inevitable cocky guest arrives who has eaten the hottest chilies in the world without flinching. i look forward to that day!
I’m rather partial to this: http://www.southdevonchillifarm.co.u...lokia-sauce-1/
Produced locally to me and plenty hot enough for my taste.
R
Ignorance breeds Fear. Fear breeds Hatred. Hatred breeds Ignorance. Break the chain.
My favourites are Dave's "Ghost Pepper" Sauce (800000 Scovilles) and Blair's Jersey Death Sauce (1100000 Scovilles).
Never gone as high as 1.5 million and always use these in small drops to add heat and flavour.
More mundane stuff such as Encona extra hot or Nandos extra hot piri piri is used more like ketchup.
Love hot sauce.
Cheers,
MarkC
Thats brilliant, I have never tried anything so hot and its hard to imagine how it must feel if its capable of knocking a couple of mates out for a day.
4 & 5 sound like they could have you up on attempted murder charges :)
I used to collect hot sauces and had a couple of hundred or so. I had stuff right up to Blairs 4am reserve (4-5 million scovilles) plus other stuff which was basically capsicain extract in oil and just stupid.
Thing is,none of those were usable as an actual sauce or oil as they were too hot. Sort of thing you put the tiniest little drop on the end of a toothpick and that was enough to put you into respiratory arrest!
Stuff like Da Bomb was hot but the sort of thing you'd cope with without too much trouble. Pain Is Good is a good hotter sauce...thing is there are loads of them and it's easy to get into collecting them as they have some great labels and names.
Franks is ok but I find it a bit vinegary.....for good chuck-on-everything type sauces I quite like Busha Brownes,Cholula,Daves,Blairs & Brother Bru Bru's to name a few,but there are loads.
Last year I made my own from chillis we grew on the balcony - really quite mild as the chillis were Jalapeno - and very easy to do. I'll definitely make some more this year and it's a good way (other than drying them) of using up a chilli surplus. I like spicy food but a one-dimensional super-hot chilli is not really my preference and there seems to be a certain amount of misplaced machismo involved climbing the schoville scale but each to their own, I suppose.
I used to love hot sauces, hot curries etc, and i can take them, but it got to the point where they were just heat and no flavour.
something i'm a huge an of, and its not hot by comparison at all, is Louisiana Hot Sauce. King of tangy with a good kick. Great for marinating chicken etc
As a gang of 'the lads' going out for a ruby merry, we used to order a Phall sauce in a dish... each one of us had to dip our nan bread in it as a dare... fun to watch their faces as the heat tore their mouths out... ah fun days. I can take pretty hot sauce but generally stick to Madras strength.
Another vote for Frank's Red Hot from me, although I do have a bottle of Blair's Ultra Death for special occasions. Never use that much of it, but I like the smoky flavour.
A local plantsman in the new forest has a small commercial plant centre and he specialises in chilli plants
tokyo hot was about as hot as I like, stepson enjoys his Dorset naga variety and he does. A lemon chilli from Portugal (if not mistaken) that has flavour and heat.
and h's only 500m away
Can you get the Latin name - we have friends in Portugal.
Yeah, that one was my personal "Mt Everest" of hot sauces. I bought a bottle in New Orleans, took it home and then went out one night and bought some chalupas at Taco Bell. I usually put a half dozen liberal shakes of Tabasco on a chalupa, so I did the same with the Blair's Mega Death sauce. I wound up in the bathroom running cold water over my head in the sink. The skull bottle cap should have been a warning.
Pm sent Alan!
I think you nutjobs need a Chilli GTG.
Franks is vinegary but I actually don't mind that - I'd guess that is a result of its roots as a chicken wing sauce.
I'll have to check out the others you've mentioned. I've tried a few 'general' ones and always seem to end up back with Frank's as a simple go-to.
This one is great but due to the sweetness, I find it only suitable for certain (limited) foods: http://www.sanza.co.uk/Waha_Wera_Kiw...nero_Sauce.asp
Naga is my limit and that isn't what I would call pleasant.
Am sure I read anything over 2m on the scale is equivalent to pepper spray!!
You might find some info on these:
- New Forest Chilli Farm
- The World's Hottest Chillies
- Dorset Chilli Festival exhibitors list (for more links)
Really??
Really really ??
That must be awful ... as most know ... chilli releases a bunch of endorphins that get the system going (pleasure/pain thing or something) ... I couldn't live without that feeling.
Love it!!
thats the hottest one I have at the minute,1 million scovills it says the chills are used to make it
Really not interested in extracts and essences. As said above, they are not sauces.
But I am partial to a spot of the Rib Man's sauces. Christ on a Bike is probably the best. HF is a good breakfast sauce.
http://theribman.co.uk/collections/sauces
When that first came out I got a mate one with a pint of Guinness. He said to me don't drink Guinness. My reply was you will after you've drank the vodka.
The Guinness went down in one.
And clearly you you have been using it!
Tell me, because I really don't know much about this subject, next to nothing actually, does one just use that like ketchup, or as an ingredient to add heat to a dish?
The kebab I ate had been marinaded in the stuff, and was covered in it. Is that how these kinds of sauces should be used? Or should it be just a tiny amount mixed in to a dish?
I saw on Da Bomb site that it should be used as an additive only. Which seems to make sense as it surely can't be meant to eat it the way I did?
I'm really enjoying Green Amazon Pepper Sauce, made here in Colombia. Not so high on the Scoville scale, compared to some of the concoctions listed here, but hot enough and full of pure flavour. They also make a rather more picante Habanero Sauce that I'll have to try.
http://www.amazonpepper.com/greensauce.htm
The "God Slayer" hot sauce I have currently is as hot as I ever need go, 4million iirc, and feels every bit, but tasty too with it. Not a raw heat. It is by the Chilli Hut in bath if interested.
Does the Scoville scale apply to sauce?
when I used them it was a couple drops in a pot, stirring and tasting each time.
id never use it as a table sauce or indeed to snort
My mistake, 6.4 million http://www.thechilligeeks.com/god-slayer-hot-sauce/
Good grief.
So how do you use that?
I just add maybe a 5 pence blob into a portion of curry for me after it has been made to family strength.
I'm guessing his final remaining braincell died during that stunt.
You can taste that...apart from the chilli heat?
Oh yes, it has real hints of garlic and other flavour, some are brutal raw heat with nothing there but heat, this is really rather good.
So, if I understand this correctly, these sauces are ingredients that should be added to a dish, not eaten effectively neat, as I did?
That would make sense, as even if you have an asbestos mouth, and I definitely don't, I can't see how what I ate could be viewed as edible in any reasonable sense of the word.
Am I right?
Yes.
Chilliseeds.co.uk is a great site, the 15 min burn was crazy hot.
http://www.chileseeds.co.uk/chilli-sauces.php
We like to think we can offer our fellow chilli headz some of the tastiest and hottest chilli sauces around. We are always exploring new flavours and taste experiences. If you have any ideas drop us an email.
One of our favourite sauces 10 Minute Burn has been banned on many occasions now there's 20 Minute Burn, weighting in at well over 1.2 Million Scoville Heat Units this is set to be the Daddy of them all. We have just bottled and waxed the 1st Edition of this sauce ready for sale to a few lucky chilli heads (or will they unlucky chilli heads) Now even Darth Naga is worried, we've asked him to do a video review of the 20 Minute Burn! The 20 Minute Burn comes in a 30ml Blue bottle top with black wax and finished with flaming red wax. Every bottle is individually finished making every bottle unique. We have been told that this sauce is going to fast become a Collectors Sauce.
Thanks, thought it was just for chillies.
Someone quoted the value for the chillies which were used in the sauce which doesn't mean much.
I usually just put some in a sauce or use it for dipping in,I can't imagine someone using it like ketchup
Really. I've severely reduced pain sensation in my hands, arms and a few other places too. (This was before the van hit me and took out one of the nerves on my face!) It both sucks and blows. Have broken bones and burnt myself numerous times without noticing. Couple in my innate stupidity and it's a recipe for disaster. Once when glassblowing I picked up the rod I was working on by the red end rather than the clear one. I heard it burn into my fingers but didn't feel it.
A big problem is getting a curry I can taste. Most restaurants think I'm just trying to be macho asking for a pall. They nod their head and then serve me up something I can't taste. Have to really stress the point that I'm damaged.
Correct - the liquid in the sauce will change the capsaicin content compared to that of the ingredient chillies.
There is a fairly comprehensive chart here:
http://www.scottrobertsweb.com/scoville-scale/
Anyone fancy a taste of Blair’s 16 Million Reserve?
Correct, and extremely economical as well. Basically just add and taste until you reach the required level of Ass burn. Used like that you can start to taste the other flavours present.
I say economical as a bottle, if used this way can last a looooong time. Don't worry about one of these hot sauces going off, I defy microbes to live in them.
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