Heat Hot Sauce Selections

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HEAT HOT SAUCE SELECTIONS MILD TO SCORCHING HOT BRAVADO MARSHALL’S HAUTE GHOST PEPPER AND BLUEBERRY HABANERO CARROT CURRY Fresh berries, cracked black pepper and An exotic blend of hot and sweet with strong notes ghost peppers of citrus and floral JALAPEÑO GREEN APPLE SERRANO GINGER LEMONGRASS Granny Smith apples blended with only the This sauce uses citrus to balance the heat of the freshest peppers and garlic serrano and bridge the aromatic qualities of ginger and lemongrass PINEAPPLE HABANERO A blend of fresh pineapple and fiery habanero SMOKED HABANERO BBQ A spicy, smoky blend with hints of cinnamon CRIMSON and clove A bold blend of red jalapeño and arbol chilies, unadulterated and designed for the true chil fan MINA HARISSA HARISSA KARMA The Spicy Harissa is Mina’s surprisingly hot classic pepper sauce BAD KARMA 2012 & 2013 Fiery Food Challenge Winner! GREEN HARISSA Red pepper with a bolt of refreshing heat to Using green chilies and Moroccan cumin this is enhance flavors perfect for a more playful palate CHERRY BOMB 2014 Golden Chile Award! Rich habanero chiles MELLOW HABANERO and real sour cherries for a combination of fruity sweetness and fire HEAVEN MOST HOT Spicy and flavorful GHOST ISLAND 2013 Fiery Food Challenge Winner! MILD Caribbean-influenced hot sauce balancing Perfect for any beginners to habanero pineapple and mango with a trio of chile peppers led by the ghost pepper SWEET HEAT EXTREME KARMA Aficionados who value the unique flavors of PINEAPPLE GHOST the bhut jolokis and Trinidad moruga scorpion The first flavor to develop is the sweetness of the will value the unique flavor of this sauce as their pineapple and golden raisins, followed by the sharpness is well balanced by smoothness of the freshness of citrus and finally the lingering heat of squash and sweet potato the bhut jolokia SINAI GOURMET DAWSON’S MAPLE Strong notes of fresh herbs dominated by cilantro SWEET PEAR followed closely by habanero rounded off with a Bosc pears form the base of this sauce, balancing hint of maple the fiery VietnameseỚ t hiểm, or devil pepper with a deep sweetness finished with hints of lime CAJOHN’S BIG SMOKE Loaded with the distinct pepper flavors of chipotle, QUETZALCOATL habanero, red sheppard, this sauce is rounded off Tex-Mex inspired sauce, cumin flavored with heat with tomato and paprika of serrano and ghost chile 61110Fnp_EVD_SH-HotSauce_1-20_MNU_8.5”x14” DROP: 1.29.16.

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Hot Peppers: IV
International Journal of Research and Scientific Innovation (IJRSI) |Volume III, Issue VIII, August 2016|ISSN 2321–2705 Hot Peppers: IV. HPLC Determination of the Relative Pungency and Fruit Quality Attributes of Eight (8) Caribbean Hot Pepper Landraces 1Puran Bridgemohan, 2Musa El Sharief Mohamed, 3Majeed Mohammed and 4David Felder 1&2Centre for Biosciences Agriculture and Food Technology,The University of Trinidad and Tobago Waterloo Research Campus,Carapichaima 642-8888 Ext 31100 3Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, Trinidad. 4Senior Scientist, Agriculture and Rural Development, 118 Street, Edmonton, Alberta, Canada. Abstract: - The hot pepper trade for the food processing industry content by reciprocal crossing and selection at The University is faced with the issue of variability and consistency in fruit of Trinidad and Tobago (UTT). quality in terms of pungency. The Caribbean is recognized as the producers of some of the world’s hottest and most pungent Capsaicinoids are a group of 12 or more related alkaloids in peppers but these have not been adequately quantified. This fruits of the genus Capsicum. Capsaicin [(E)-N-(4-hydroxy-3- study evaluated eight of the landraces cultivated in the methoxybenzyl)-8-methyl-6-nonenamide] and Caribbean and compared these with three of the international dihydrocapsaicin (N-[(4-hydroxy-3-methoxyphenyl)methyl]- varieties. The analysis was conducted on the quality attributes 8-methyl-6-nonanamide) (Cisneros-Pineda, et al , 2007, and the determination of both the capsaicin and Peña-Alvarez et al 2009). Among the capsaicinoids, capsaicin dihydrocapsaicin were analysed using the U3000HPLC high and dihydrocapsaicin together account for about 90% of performance liquid chromatography.
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(TAP) Chili- Value Chain Competitiveness Assessment
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Red Chilli – Will It Be Less Spicy This Year?
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Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Extremely Hot ‐ 350,000 to 3,000,000 HP1558‐20 ‐ Ata Ijosi Hot Peppers HP2298‐5 ‐ Bengal Naga Hot Peppers 100 days. Capsicum frutescens. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. Plant produces high yields of 3" small ½" long by ¼" wide hot peppers. long wrinkled orange‐red hot peppers. Peppers are extremely hot and turn from Peppers are extremely hot and turn from green to red when mature. This bird‐type green to orange‐red when mature. Plant has pepper is assumed to be the hottest pepper dark green leaves, green stems, and white in Nigeria. The plant has green stems, green flowers. One of the hottest peppers in the leaves, and white flowers. Peppers retain world. Order the Naga Morich, the Naga the red color when dried. A variety from the Jolokia, the Bih Jolokia, and the Bhut Jolokia. northern part of Nigeria. Excellent choice for home gardens and market growers. A variety from the Bengal region of India. Scoville Heat Units: 980,000. HP2299‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Black) HP2303‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Chocolate) 120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. Pollinated. The plant produces good yields The plant produces good yields of 3 ½" long by 1" of 3 ½" long by 1" wide black wrinkled hot wide chocolate wrinkled hot peppers. Peppers are peppers. Peppers are extremely hot, have extremely hot, have medium‐thick flesh, and turn medium‐thick flesh, and turn from green to from green to chocolate when mature.
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Derek W. Barchenger and Paul W. Bosland Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces NM 88003, USA
Autopathic Effect of Capsaicin (8-methyl-N-vanillyl-6- nonenamide) on Capsicum annuum L. Seed Germinaon Derek W. Barchenger and Paul W. Bosland Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces NM 88003, USA. IntroducCon Giant Resistant Keystone Recently, there has been an increase in popularity of a new class of chile peppers 80 (Capsicum spp.) called “super hots” that have more than 1,000,000 Scoville heat units. 60 However, it has been observed that germinaon of “super hot” chile pepper seed is slower and is reduced, as compared to other chile peppers with lower heat levels. 40 Germinaon is a principal component of seedling establishment and survival. Ader 20 imbibiNon, radicle emergence is the first visible step in seed germinaon and is considered a valuable evaluaon of seed vigor in crops. 0 Germination (%) Germination 80 Objecve L. Pimiento 60 To determine the effect of capsaicin on chile pepper seed germinaon and develop a wash protocol to remove capsaicinoids from seeds of “super hot” chile peppers. 40 20 Materials and Methods 0 Plant material: Seeds of ‘Keystone Resistant Giant’ and ‘Pimiento L.’ were used for 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 capsaicin (8-methyl-N-vanillyl-6-nonenamid) treatment, because they do not have Day detectable levels of capsaicin. Seeds of ‘Trinidad Moruga Scorpion’ were used for the Fig. 2. Percent germinaon of ‘Keystone Resistant Giant’ and ‘Pimiento L.’ seeds treated washed experiment. with 0, 500, and 1500 ppm capsaicin grown for 20 days at 25 °C and 100% relave humidity.
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Capsaicinoid Secreting Vesicles on Fruit Walls Explains the Morphological Mechanism for Super-Hot Chile Peppers
J. AMER.SOC.HORT.SCI. 140(3):253–256. 2015. Novel Formation of Ectopic (Nonplacental) Capsaicinoid Secreting Vesicles on Fruit Walls Explains the Morphological Mechanism for Super-hot Chile Peppers Paul W. Bosland1,4 and Danise Coon2 Chile Pepper Institute, New Mexico State University, P.O. Box 30003, MSC 3Q, Las Cruces, NM 88003 Peter H. Cooke3 Core University Research Resources Laboratory, New Mexico State University, Las Cruces, NM 88003 ADDITIONAL INDEX WORDS. bell pepper, Capsicum, jalapeno, pericarp, placental tissue, pungency, stereofloursence ABSTRACT. Chile peppers (Capsicum sp.) are one of the most important spices in the world and a significant vegetable, providing substantial amounts of vitamins A and C. Chile peppers are also used as a medicinal and lachrymator plant because of the characteristic burning sensation they cause when consumed by mammals. This sensation is caused by capsaicinoids that are alkaloids produced in vesicles inside the fruit. A novel class of chile peppers known as ‘‘super-hots’’ having greater than 1 million Scoville heat units have generated much interest. We compared the morphological structure of fruit pericarp and placental tissue of ‘‘super-hot’’ chile peppers to those of jalapeno and bell pepper. Most chile peppers including jalapenos, only produce the capsaicinoids in secreting vesicles found on the placenta. We report on the novel discovery that these ‘‘super-hot’’ chile peppers have developed accessorial vesicles on the pericarp tissue in addition to the vesicles on the placental tissue, thus leading to exceedingly high Scoville heat units for these plants. Chile peppers are one of the first crops domesticated in the 1912).
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