As more product enters the market, one way to differentiate yourself from the rest of the pack is by ratcheting up the, sometimes hover in the seven- or eight-digit range. As the new “number-one” sauce from the series, meaning the first sauce to start off the conversation and heat scale, it uses the Chile de Arbol pepper, which promises complex and fresh flavours. It's deep smoky flavor and spice kick in immediately and the aftershock continues, even after the mouth feel subsides. Peppers used: Habanero, cayenne, serrano, joloki. NEXT: 10 Things People Do At Fast Food Restaurants The Staff Can’t Stand. In Hot Ones, a YouTube series under the account name First We Feast, host Sean Evans sits down with a different celebrity guest in each episode, talking with them about their lives and careers. The dark red-coloured hot sauce uses a small selection of ingredients to light up your senses. But things have been progressing rapidly on the spicy scale, and the show now produces its own branded sauces as well. Heat Level: Extreme Ingredients Scoville units: 3.5 million If the celebrity makes it all the way to the tenth and final sauce, they can promote an upcoming project at the end of the episode. Pregnancy and parenting news, given to you in a way nobody else has. Note: if you go to Henry's website you'll see Carolina Reaper (and all their other sauces) listed as "limited edition." Scoville units: ~2.2 million The real heat, however, comes from, as the name implies, habaneros as well as jalapenos. A cross between the bhut jolokia (more commonly known as the ghost pepper) and chocolate douglah, taking a bite of something with this sauce is like setting off fireworks in your mouth. Peppers used: Chocolate habaneros. At the heart of it is scorpion chile and red peppers, along with salt, sugar, and cider vinegar. First hot sauce I've ever tried that made my face go half numb.” Buy it here. James “Wreck” Beck—the “Hot Sauce Boss” of iBurn in Houston, who once penned an extract misuse manifesto called “Stop Spicy Stupidity”—may be one of the few humans who has tried both this and Black Mamba 6, believing Meet Your Maker to be hotter. The only place to satisfy all of your guilty pleasures. An antidote to the mild-mannered, wussy Tabasco, this is the self-proclaimed “XXX-rated” version of a Louisiana-style hot sauce. On a scale of 1-10, Brain Burner rates an 8, Eye of the Scorpion a 9 and The Constrictor a 10. Grown by Smokin’ Ed Currie from Puckerbutt Pepper Co., it can be used liberally on wings or whatever dish you like, offering more of a tang than a bold hit of hotness. In fact, Chocolate Plague is only made from Chocolate Bhutlah and vinegar. And it's hot. "A 10-million Scoville sauce would be made from only Oleoresin Capsicum, an extract from chiles that distills their pure heat," Noah Chaimberg tells me. But combine the heat with the sour lime, pungent mustard, and sweet pineapple, and it will be a burst of flavours in your mouth. Home Products Puckerbutt Chocolate Plague Puckerbutt Chocolate Plague HEAT RATING $39.99 ***AS SEEN ON HOT ONES*** This is hot sauce back to basics, 93% Chocolate … The ingredients are simple, including fire roasted habanero, apple cider vinegar, sea salt, distilled water, and olive oil. Check out ComplexCon, a festival and exhibition on Nov. 5-6, 2016 in Long Beach, Calif., featuring performances, panels, and more. This hot sauce has a robust, earthy flavour with hints of woodsmoke and raisins. It’s a good complement to pasta sauces, to dip French fries or nachos, or dot onto fried chicken for a nice kick of heat and flavour. Puckerbutt Chocolate Plague Hot Sauce 650,000 SHU 10 Dave’s Ghost Pepper Naga Jolokia Hot Sauce Dave's Gourmet 600,000 SHU 10 Mad Dog 357 Collector’s Edition Hot Sauce Ashley Food Company 600,000 SHU 10 10 It somehow remains palatable, with one online reviewer noting: “Crazy heat but still great flavor. There, in the Shenandoah Valley, is apparently located the most limestone-rich soil for growing the most perfect hot peppers—ones the Henry family has cultivated from the world over. Buy it here. Now in its ninth season and with close to 7 million subscribers, Evans wants to bring even more pain to the celebrity guests of the show as the gaps between Scovilles widen and the final sauce tips the scales at more than two million. Have a tall glass of milk and a box of Kleenex nearby before deciding to try this one! Containing Ed Currie’s “Pepper X” along with “Chocolate Pepper X,” it’s named as such because one dab is enough to send you running to the bathroom or screaming in agony. FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. The Scoville units listed below for Season 1 are based on Scott Roberts web Scoville scale whereas the following seasons are based on the units displayed in the episodes, which sometimes results in the same sauce having different ratings in different seasons. Heatonist have confirmed that there are no official Scoville ratings for these three new hot sauces. It’s all about the unique flavor of this chili. Sold in a hand-crafted wood coffin, Meet Your Maker has a base of fresh, pureed ghost peppers and a 5-million Scoville ghost pepper extract blended with dried ground ghost peppers, then combined together. (Its legendary inventor, John Hard, was once a—no kidding—fire protection engineer.) These sauces will wake you the F*ck up! Peppers used: Carolina Reaper. Ideal for marinades for chicken and fish as well, or for spicing up your lunch sandwich, it adds more spice through chili peppers and horseradish, as well as some sweetness via demerara sugar. Get your hands on either "Chocolate plague" (chocolate bhutlah) or "Chocolate reaper (carolina reaper) sauce by Puckerbutt pepper co. Historically speaking, hot sauces began where hot peppers grew, in Central America, perhaps some 2000 years ago, deployed sparingly to add flavor to a humdrum meal. This so-called “hi-energy heart-pounder” sends a part of its proceeds to women’s health organizations. Peppers used: Ghost, habanero, Trinidad scorpio. It also contains white vinegar, onion, garlic, turmeric, salt, cumin, black pepper, and ginger. No surprise, Henry’s sauces use 100% homegrown peppers (with just a hint of salt and vinegar), and are usually based around one single pepper varietal, like Carolina Reaper, their most extreme offering.
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