The hottest sauce in the world exists. It has both a name, and ingredients, and creators. And even a number of consumers, "by miracle survived" and received indelible impressions of consumption of such superseasoning.
Addition in sauces of "fiery spices" does taste of a dish to more saturated and also stimulates appetite. Such food becomes healthier as in an organism the metabolism accelerates, blood circulation improves. Spicery promotes weight loss, helps with fight against catarrhal to diseases, warms when overcooling, etc.
For this reason hot sauces are esteemed and popular also in many national cuisines. Most often they are used with chicken wings and fish, cornbread and sandwiches. In house cookery they are simple and light in preparation, assume variability at observance of proportions, fill taste of usual food with aroma and piquancy.
Speaking about hot sauces, as a rule, the speech doesn't come about their caloric content or nutrition value in a habitual formulation "proteins-fats-carbohydrates". The most important here - causticity.
Responsibility for sharpness
Classical basis of hot sauce - tomatoes and pepper. And if the density and consistence is under authority of the first, then responsibility for sharpness is conferred on pepper. Not for nothing say about this product that it adds to food of character. True gourmets and experts on kitchens of people of the world without effort can distinguish presence at a dish a habanera, Chile or a jalapeno. But to compare, it is necessary to use any tools. There is a unit applied to measurement of sharpness of extracts of various plants. It is called "сковилл" and SHU (Scoville Heat Units) is designated.
"The substance which is its part capsaicin orders a parade" peppery sharpness and causticity (ванилиламид detsilenovy acid). It contains in seeds, a streak and a thin skin of fruits. Pure capsaicin is colourless, has no smell and at the room temperature represents crystal and wax firm substances. Being alkaloid, capsaicin (the same as ethyl alcohol and active agent of a black pepper - пиперин), exciting branches of a trigeminal nerve, stimulates thermal receptors in a mouth and gives feeling of burning.
Each "funnyman" has "skovilla"
Ketchup which is on sale in our shops under the name "sharp" with really hot sauce has nothing in common. Such conclusion can be drawn, having looked at a scale of measurement of sharpness.
This system was invented many years ago by the American chemist and the pharmacist Wilbur Skovill on the basis of the organoleptic investigations of various grades of chili peppers conducted in the laboratory. The scientist measured and fixed how many times should be diluted with 1 ml of spirit pepper essence in 999 ml of the sweetened water that pepper ceased to burn down. This indicator also became sharpness unit of measure on Scoville Heat scale.
The paprika having zero sharpness became a reference point in a scale. The extreme value (16 billion units) corresponds to the sharpest substance which is known to science (резинифератоксин) now. It is toxin, nekrotiziruyushchy nervous tissue. It contains in a plant Poisson's euphorbia.
Different pepper "light" differently. There are grades sweet, sharp and sweet, burning, bitter. But is also so sharp that they in principle can't be eaten, and it is even dangerous to touch some with hands. Everyone them them takes the place in the table Skovilla:
- Depending on a version range of causticity of Tabasco pepper: from 100-600 SHU (for with pleasure - sharp) to 9000 SHU (for a habanera).
- From 2.5 thousand to 8 thousand units on Skovill's scale estimate sharpness of pepper of the Jalapeno.
- In pure form the sharpness of Kapsikum chili pepper Cayenne can reach 50,000 SHU.
- At the sharpest of the pepper which grew in nature without participation of selectors - Illusive pepper (Bkhut Dzhelokiya) - an indicator more than 1,000,000 "skovill".
Combining different types of pepper, changing consistence and adding various spices and cunning ingredients, culinary specialists create uncountable quantity of variations of hot sauce. At the same time many authors position the creations as the most hot spices in the world.
The hot sauces which glorified the creators
Gourmets and fans of burning food watch closely ratings and Tops of the hottest sauces in the world. The disposition in the market of causticity changes promptly. However, experts allocate so-called "classics of a genre" to whom the historical part in determination of criterion "the sharpest" thanks to the component which glorified them is assigned. Among those two well-known dishes.
"Hot suicide wings" (USA)
The author of Hot Suicide Wings is the cook of the Chicago tavern Robin Rosenberg. Having fulfilled the dream – to create the most hot dish in the world – he became famous. The client of the restaurant which showed willingness to try original chicken wings is warned that an institution isn't responsible for consequences of the use of a hot meal, and prior to the beginning of a dinner ask to sign the papers confirming it. Also the ostroyezhka is supplied with "antidote" - sour cream, sugar and white loaf - in case to it it will become bad. Certainly, the cook keeps in secret a secret of a compounding of the signature treat. However, the name of one product in "Hot suicide wings" is for certain known.
Sauce, baking plate which serve the dish, is cooked with use of Red Savina Habanera pepper. This grade the habanera of Chile has an indicator on Skovill's scale of 577000 units of sharpness and has saturated aroma. For 12 years (during the period from 1994 to 2006) Red Savina Habanera appeared in the Guinness Book of Records as the most bitter pepper in the world. Thanks to it that for a long time Hot Suicide Wings headed the world ranking of the most hot dishes.
Pkhaal (India)
Sauce a baking plate the name "Pkhaal" is considered in India primordially national dish. In its structure - ten types of Chile hot pepper. But the main burning ingredient is the Indian natural spice. Long time nobody knew what seasoning until the enterprising owner of one of restaurants in New York included this dish in the menu of the institution is. Bhut Jolokia pepper (Bkhut Dzhelokiya) was a confidential component of the Pkhaal sauce. It was recorded in the Guinness Book of Records as the sharpest of a natural curry.
The simple and tasty seasoning created on its basis Is nude Dzhelokia was considered as the sharpest ( 1,040,000 SHU) until as a result of selection work of naturalists there were no hybrids of pepper surpassing the grade which is given rise in the nature.
Parade of hot sauces
In 2011 in the market of seasonings two new sauces practically at the same time appeared: New Mexico Scorpion and Naga Viper.
In spite of the fact that causticity of Infinity Chili pepper (main Scorpion New Mexico component) on Skovill's scale is 1,176,182 units, sauce turned out more sharply and has an indicator of 1,191,595 SHU.
The American company Fire Foods released slightly more than three hundred bottles of fiery tomato seasoning. Due to special danger to the consumer, sauce goes on sale always in limited quantities. Use it, mostly, in the countries of Latin America which have tolerance to spices.
As for Naga Viper, this seasoning having causticity of 1,382,118 units of Skovill was made of the pepper of the same name.
Artificially framed hybrid of three supersharp grades (I am nude морич, Bkhut Dzholokiya and the Scorpion of Trinidad) was grown up by the British selector Gerald Fouler. From the one who to decide to taste this vegetable in pure form, the farmer will demand written assurance that the taster is in full physical and intellectual health. Understanding that consumption of so burning seasoning can have adverse effects for ostrolyubitel, creators of production lots of sauce took some security measures. In particular, in order to avoid overdose the built-in pipette was provided in a bottle of Naga Viper.
Creation of the next ultrahot spice became possible when the competition of pepper with the ultraboundary level of sharpness was entered by new grades: Trinidad Scorpion Moruga and Carolina Reaper.
"the Moruga the Scorpion" became the sharpest in the rating of 2012. Causticity level on Scoville Heat scale more than 1.2 million units. At tasting it instantly the person reddens and blood pressure rises, eyes begin to water strongly, nausea attacks can appear.
However, the next year the champion was "pressed" by pepper which it is even impossible to touch barehanded. "Carolina Riper" (Carolinian reaper) gathered 1,569,300 SHU and I held on on the first place of rating 4 years. Risked to try it say that the Carolinian reaper possesses citrus and chocolate notes. Today it is that grade on which participants of popular shows on eating of chili pepper "give up".
Pepper of so high causticity food aren't. They are used in selection work and for various technical purposes: production of tear gas, creation of the paint protecting vessels from sticking to the bottom of mollusks.
For comparison:
- maximum permissible safe causticity of a stream from a tear barrel – 1 million units on Skovill's scale;
- level of causticity of 2,000,000 SHU is qualified as hazardous to health of the person.
It is obvious that the moment when the peppery sharpness reached a certain critical point frowned. However, neither for selectors, nor for industrialists, nor for culinary specialists this circumstance wasn't a deterrent.
Desire to become famous most and to popularize the restaurant and also striking example of cook skill and ingenuity of the author of "Hot suicide wings" moved the owner of the British institution under the name "Bindi" on creation of hyper-hot spice.
The sauce estimated on a causticity scale at 12 million units was called "Atomic tin" (Atomic Kick Ass) and created a furor. Truly the atomic combination of the most hot peppers which are it a part in the world explains both the name, and originality of seasoning. Three main ingredients in a compounding: 5 ml of the pepper extract with causticity of 13 million SHU prepared from chili peppers plus successfully picked up proportion "Carolina Riper" and "Moruga Skorpion".
The cook should work with use of protective equipment. He puts on a gas mask not for public relations at all and not to faint from a smell of the creation.
The visitors of restaurant who ventured to order the wings soaked in mango and tamarind sauce put on two pairs of gloves (in order to avoid a burn from contact with a treat). Before tasting its participant gives the receipt in what undertakes all responsibility for possible consequences. Threat to catch temporary paralysis of a facial nerve, spasms and internal bleeding don't stop fans of a gastronomic extreme. The most figurative response of one of the daredevils who tried "Atomic tin": "feeling that on lips left the hot iron".
Because of potential danger of the use of such product, off-the-shelf this sauce is absent. Atomic Kick Ass made Mahomed Karim known around the world as creator of sauce with a pungent flavor and pleasant fruit aftertaste which by 3 times surpasses contents of a pepper barrel in sharpness level.
There is no limit to perfection
Over the years attempts to subdue Olympe of causticity are made by new "cool guys". All present applicants for a rank "the sharpest" for consumption are purely unsuitable.
The capsicum of Chile which sharpness was 2.48 million units of Scoville Heat was grown up in 2017 in Wales. The naturalist called this grade "Breath of a dragon" and suggested to use the creation as "alternative anesthetic in the poor countries".
After ten years devoted to development of a new grade, creators of "The Carolinian reaper" showed to the world Pepper X (3.18 million SHU). We are capable to surpass Pepper Х the concentrates which are only artificially created in vitro. It three times more sharply than all pepper which are available on sale. Now Pepper Х the absolute champion on causticity.
The Puckerbutt Pepper Company made it safe for the use, having created hot sauce a baking plate the name The Last Dab.
The small bottle of 5 ounces in size costs 20 dollars. On etiquette it is possible to read structure: The X pepper, chocolate pepper X, a ginger root, a turmeric, a coriander, caraway seeds, dry mustard, the distilled vinegar. Seasoning is considered ideal for dishes of Indian cuisine.
"New sauce is more than heat in a mouth, it burns soul" - one of his creators told on the product presentation. The record is still officially not registered in the Guinness Book of Records. But the application for fixation of achievement is submitted, and confirmation by the end of the year is expected.
Involuntarily there is a question – whether there is a limit to "an attraction of unprecedented causticity"? The negative answer arises by itself.
And yet it exists
Not so long ago in media messages that the case of tasting of the hottest sauce in the world is recorded flew. It turned out that that is the product under the name Blair's 16 Million Reserve today.
In a line of sauces - "million plus cities" of Blair the small flask with a capacity of 1 ml is considered a gem of the collection.
But it is impossible to recognize contents of beautifully issued bottle as sauce, in the usual sense. It is the crystal extract of pure capsaicin created in laboratory. For activation substance needs to be mixed with alcohol and to warm up. During the work it is required to observe precautionary measures (at hit on skin the severe chemical burn comparable with influence of the heated iron is possible). Blair’s 16 Million Reserve is recommended for application only by professionals.
In fact, today is a world standard of extreme sharpness and causticity of plants.
Vial of the extracted capsaicin created in vitro - a subject especially collection and rather expensive. Only 999 pieces are produced them, the auction price of such bottle is measured in thousands of dollars.
Despite of it, there was a brave person who dissolved capsaicin kristallik in a pan of tomato soup. He not only tried this interesting dish itself, but also allowed to try to the wife. The result was as follows: the spouse "went" into a hysterics and threatened with a divorce, and the fan of "fiery mixes" preferred to pour out soup in a toilet bowl. But not because didn't want to eat it alone. Just seasoning was to the taste to it not. Also there was this soup most sharply that it ever tried.
Add to food the hottest sauce in the world doesn't mean at all to taste a new dish. Having tried "a fiery potion", it is possible to become the participant of the extreme gastronomic show "Not only to Eat, but also to Survive!"