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Hot! Datil Pepper!

Datil Pepper Sauce is the specialty of Datil Sensation. 30,000-100,000 Scoville Heat Units.

Gourmet Datil Sauce is the specialty that makes the difference. Accent the natural qualities of meats with the unique Datil Pepper taste. Some say 300,000 Scoville Heat Units!

Read more below about Scoville Heat Units ...

How hot can spicy foods get? Could eaters injure themselves in indulging their fiery hot tastes?

The "heat" is from the chemical capsaicin in the pepper, causing a sensation of pain -- especially in the eyes when used in pepper spray -- but doing no lasting damage, says Washington State University food research technologist Michael Costello. Temporary reactions might include numbness, heavy sweating and intestinal cramps.

Spicy heat is measured in "Scoville units," relating to the concentration of capsaicin in the food: Most bell/sweet pepper varieties are in the 0-100 units range; 2,500-5,000 units includes jalapeno and mirasol peppers. The habanero pepper has long been ranked as the gottest pepper, averaging 200,000-300,000 units. The Guiness Book of World Records lists the "Red Savina" cultivar as the hottest of all cultivated habaneros at 577,000 units, although aficionados rank the Francisca cultivar as even hotter. "It just hasn't been tested by Guiness yet."

Recently however, the Naga Jolokia pepper (capsicum frutescens) of India has been measured to be 50 percent hotter than the hottest habanero, says Costello. As hot as it is, it is a staple in the northeastern region of India where it grows wild. This is the hottest known pepper that one could eat, at about 1,000,000 Scoville units. "The theoretical limit would be 16,000,000, for pure, concentrated capsaicin. Were you to do that, you wouldn't die, however much you might wish it."

Article from 'Strange But True' Bill and Rich Sones



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Believe it or not, some people love Datil Sensation Ketchup AND Datil Sensation Mustard BOTH on their hotdogs! Give it a try!

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