Tag: Hot Sauce

The four Da Bomb hot sauces

By Razib Khan | June 16, 2013 10:09 pm

Da Bomb hot sauce

300,000 Scoville units

Recently I tried four of the Da Bomb hot sauces. I was prompted by a story in The Los Angeles Times about a student who got in serious trouble for putting Da Bomb: The Final Answer into the marinara at a cafeteria. Coming in a >1 million Scoville units I can see why this is a serious offense. But Da Bomb features other lines as well. Here are the four I tried out recently with some friends:

Da Bomb Ghost Pepper. This is a relatively mild sauce, and is more notable to me for its saltiness than anything else. The label says ~30,000 Scoville units, and that seems about right.

Da Bomb Beyond Insanity. At 100,000 Scoville units it’s taking it to the next level. I can’t really say there’s much distinctive for me about this sauce. It sufficed in terms of the spice, but it wasn’t exceptional in either that or flavor.

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CATEGORIZED UNDER: Food
MORE ABOUT: Da Bomb, Food, Hot Sauce

Seven hot sauces, many tastes

By Razib Khan | June 3, 2013 5:35 am

First, I recommend this article in The Smithsonian, The Gut-Wrenching Science Behind the World’s Hottest Peppers. Recently due to my foolishness I took a teaspoon of Dave’s Ultimate Insanity Sauce. The problem is that though my tongue has developed a very high tolerance to capsaicin, my stomach has not. Tasting a teaspoon of Dave’s Ultimate was actually tolerable in regards to the sensation in my mouth, but my stomach did not agree.

With that out of the way, for the past few months I’ve been sampling seven purportedly very hot sauces with a group of friends on various dishes. The seven are:

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CATEGORIZED UNDER: Culture
MORE ABOUT: Hot Sauce

How the sauce is made

By Razib Khan | May 11, 2013 3:48 pm

(via The Festival of Patience)

CATEGORIZED UNDER: Culture
MORE ABOUT: Hot Sauce

The spice, it burns (a bit)

By Razib Khan | April 11, 2013 3:26 am

A few days ago I came across this four year old article in The Wall Street Journal on the Naga Bhut Jolokia “ghost” pepper, which is reportedly hotter than Habanero. Since none of the local grocers carry the ghost pepper, I went online. I purchased some seeds. But I also ordered Dave’s Ghost Pepper Naga Jolokia Hot Sauce and Volcano Dust Bhut Jolokia Powder. The latter was spicy, but it actually wasn’t too potent. I’d expected a lot more. Think cayenne powder on steroids. On the other hand, the hot sauce was hot. And unlike Dave’s Insanity Sauce there were flavors besides the heat which one could discern. Unlike Dave’s Insanity the Dave’s Ghost Pepper doesn’t taste like it came out of a chemical plant. I heartily recommend it.

CATEGORIZED UNDER: Culture
MORE ABOUT: Hot Sauce

Spicy carrot juice

By Razib Khan | August 8, 2012 11:49 pm

Those who have dined with me in “real life” know that when I eat savory foods, with the occasional exception of salads, I tend to enjoy a great deal of spice. By “great deal,” I am someone who can down eight habaneros in 15 minutes while eating potato bread, even if I’m going to regret it later (true incident from June of 2010). Now, I understand for my long term sanity I need to be a bit more moderate, so I usually limit myself to two habaneros per sitting. Additionally, I’m always on the look out for habanero sauces which can combine spice with a richer flavor. Dave’s Insanity hits the spice spot, but unfortunately it lacks the fresh and subtle flavor which can be imparted by Thai peppers.

So today I was curious when I saw a habanero sauce from an outfit called The Cultured Kitchen. It was more than $5.00 for a small container, but I decided to get it. I was very disappointed, as it was basically spice flavored carrot juice. Instead of putting it on my salad, as was my intention, I just drank it down like an energy drink so as not to waste it. The Cultured Kitchen seems to market itself as the true “symbiosis of flavor and nutrition.” If so, why may I ask do you have to make your habanero sauces so insipid? I have a nice little pitch for the habanero sauces which The Culture Kitchen produces: hot sauce so bland that even a W.A.S.P. will retain their composure and grace!

If you are a small company which produces spicy and delicious hot sauces, feel free to contact me. I’ll send you a mailing address, and if I like your stuff I’ll be happy to tell everyone that it’s great. Of course to be frank I doubt that the market for my level of spice is going to be very large, but there are always suckers out there who want to impress their girlfriends!

Image credit: Ryan Bushby.

CATEGORIZED UNDER: Culture
MORE ABOUT: Food, Hot Sauce

Pepper sauces

By Razib Khan | November 12, 2011 5:18 pm

I’ll Have the Red: Hot Sauce, Island by Island. Seems like the scotch bonnet is the basis of a lot of Caribbean sauces. You might be curious about my reviews of hot sauces from 4 years ago.

CATEGORIZED UNDER: Blog
MORE ABOUT: Hot Sauce
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