Tabasco

Tabasco Sauce
Scoville Units 2500-5000

Ok, Good old Tabasco. I figured I would start with the staple and a base point to the (Scoville Units) What is a scoville unit you ask? I will enlighten I quote from some guy.

"The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912,[2] is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content." - Wikipedia-

OK now that we got that outta the way lets give it my personal rundown.

Ingredients= Vinegar, Red Pepper, and Salt
Aged in wood for 3 years. (seems excessive)

The scale is based out of 10

-Smell
Vinegar, Woody, overall it smells pretty good for a hot sauce, although there is a ©Vicks Vapo rub kind of smell to it.
= 8.5/10

-Taste
Tastes like a mild wine vinegar at first, changing to a sweet pepper taste. Not unpleasant but a little too much vinegar for me. It would be good in soups or other recipes in which the sauce would be a back flavour as opposed to a chicken wing topping etc. All in all.
= 8/10

-Heat
After the vinegar and pepper taste subsides you can feel the heat of the sauce. Not bad at all a mild warming to the tongue and cheeks. By no mean's is this sauce going to put you out of commission.
= 2/10

Total conclusion for &Tabasco Hot Sauce (Taking in account for the heat not based on the 0/10 scale but based on "heat/taste ratio" (made it up) )

Tabasco = 8/10 Try it (As if you never had ;)



Garth Madden