I understand that is how they make the hottest products now for
people who confuse eating with sexual prowess. Load with Scotch
Bonnet or other hot variety and then dose with additional capsaicin.
Winsor
Long Beach, California, USA
On Dec 6, 2005, at 10:48 AM, Chuck Norcutt wrote:
> I think all chiles vary quite a bit in heat depending on I know not
> what. Probably where they're grown, specific varieties, growing
> conditions and soil, etc, etc.
>
> I've often wondered how commmercial food processors who advertise
> "mild", "medium" or "hot" manage to closely control the heat. I guess
> they must start low and then measure with a scoville units meter
> and add
> extracted capsaicin to suit.
>
> Chuck Norcutt
>
> AG Schnozz wrote:
>
>
>> BTW, anybody else notice that the canned jalapinos available
>> during 2005 have been a bit more intense than in years past?
>> They don't seem quite as sweet as they normally are.
>
>
>
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