On a scale of 1-10, Brain Burner rates an 8, Eye of the Scorpion a 9 and The Constrictor a 10. Take a look at just how hot they are. A select few, however, might be just fine. Season 1 lineup. "A 10-million Scoville sauce would be made from only Oleoresin Capsicum, an extract from chiles that distills their pure heat," Noah Chaimberg tells me. An antidote to the mild-mannered, wussy Tabasco, this is the self-proclaimed “XXX-rated” version of a Louisiana-style hot sauce. Buy it here. Pregnancy and parenting news, given to you in a way nobody else has. Scoville units: ~1 million As more product enters the market, one way to differentiate yourself from the rest of the pack is by ratcheting up the, sometimes hover in the seven- or eight-digit range. These sauces will wake you the F*ck up! All natural, this sauce has a tropical pineapple taste, which will add a nice zing to your wings or other foods. First hot sauce I've ever tried that made my face go half numb.” Buy it here. So what’s the point of a hot sauce if we’re not getting some flavor with the burn? In general, the higher the Scovilles, the higher the price—and the rarer the bottle. Promising to offer delicious flavour as well, if you’re brave enough, add some to a marinade or drip a few drops into stew if wings aren’t your thing. Blair’s is clearly the clubhouse leader in punching through the clouds and attaining absolutely insane Scoville numbers. Buy it here. The Last Dab was developed by legendary chilehead Smokin’ Ed Currie of PuckerButt Pepper Co., the creator of the infamous Carolina Reaper, the world’s hottest pepper. Peppers used: Ghost peppers. (For perspective, a humble jalapeño is around 10,000 Scoville units.) 2020 Complex Media, Inc. All Rights Reserved. The ingredients are simple, including fire roasted habanero, apple cider vinegar, sea salt, distilled water, and olive oil. Very Hot. Currie’s Reaper Squeezins is his hottest offering, made with various forms of that badass pepper and just a hint of vinegar. This so-called “hi-energy heart-pounder” sends a part of its proceeds to women’s health organizations. Heat Level: Extreme Ingredients The name says it all here, as does the warning label: consume one drop at a time with extreme caution. It should be no surprise, then, that we're in the middle of a Scoville Scale arms race—a chile pepper blitzkrieg that can feel more like a death march than a road to enlightenment, as companies vying to outmaneuver their competitors keep pushing the heat levels to the extreme outer-reaches. Peppers used: Habanero, cayenne, serrano, joloki. The widespread interest has also primed us for a certain type of chilehead with the courage to sign a legal disclaimer before entering the "XXX Hot" category of hot-sauce tasting. Scoville units: ~6 million You’ll also get tastes of earthiness thanks to toasted onion and sesame seeds. Scoville units: ~2.2 million The real heat, however, comes from, as the name implies, habaneros as well as jalapenos. Centuries later, companies like Tabasco and Huy Fong's (Sriracha) broke through the mainstream, setting the stage for a global interest in hot sauce. Chaimberg finds it to have “serious mouth heat followed by a good linger, with a balance from mandarin orange and carrot,” which is a lot more sophisticated of review than one from your average chilehead grabbing for a big glass of cold milk. But combine the heat with the sour lime, pungent mustard, and sweet pineapple, and it will be a burst of flavours in your mouth. Buy it here. The dark red-coloured hot sauce uses a small selection of ingredients to light up your senses. It also includes chipotles (as if the habaneros weren’t hot enough) along with orange juice, water, tomato paste, and other spices. What could be cooler than actually creating your own hot pepper for use in your own hot sauce? Buy it here. Buy it here. Even the image on the bottle is scary enough to make even the most adventurous of hot sauce aficionados cringe in horror at what's to come. Below, are the hottest hot sauces—in descending order—that aren’t 100% extract, and ones that you can actually purchase today. In addition to the pepper, it includes some apple cider vinegar, rice vinegar, water, garlic, turmeric, and salt, and uses mainly organic ingredients. Sold in a hand-crafted wood coffin, Meet Your Maker has a base of fresh, pureed ghost peppers and a 5-million Scoville ghost pepper extract blended with dried ground ghost peppers, then combined together. The Scoville Heat Units Of 10 Most Common Hot Sauces. Here’s a look at the 10 hot sauces featured on the latest season, from the least spicy to the “last dab.”. An extremely hot sauce from Puckerbutt Pepper Company featuring a simple blend of pure Chocolate Bhutlah peppers (one of the hottest in the world) and vinegar. Scale arms race—a chile pepper blitzkrieg that can feel more like a death march than a road to enlightenment, as companies vying to outmaneuver their competitors keep pushing the heat levels to the extreme outer-reaches. No surprise, Henry’s sauces use 100% homegrown peppers (with just a hint of salt and vinegar), and are usually based around one single pepper varietal, like Carolina Reaper, their most extreme offering. Scoville units: 1 million Puckerbutt Chocolate Plague Hot Sauce, 148ml Brand: Puckerbutt 4.8 out of 5 stars 22 ratings Currently unavailable. In other words, dab this on food, don’t pour it or drench your wing in it. Peppers used: Ghost, habanero, Trinidad scorpio. !” (yes, all caps, obvi), this offering is made with ghost, habanero, and a good 66.6% Trinidad scorpion peppers, around 16 of those suckers per bottle. No. Peppers used: Habanero. Other foods of a hot sauce and cider vinegar badass pepper and a... 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