Hot Sauces - Mild

The world of Hot Sauces is as wide as it is deep !! We have scanned the plains and offer this array of sauces for the discerning tastes for sauces. There’s almost nothing people won’t use Hot Sauces – Mild on, and Gus would be remiss by NOT adding these sauces to our lineup.

Heat Range:

The ranges for Hot Sauces – Mild range from 0 to 5000 Scoville units. Mild hot sauces are flavor forward sauces with a hint of heat and bring a different flavor to foods. You can feel the mild tingle without the turn of up the heat. Not everyone has the bravery buds to handle the heat but can enjoy the milder taste of this beautiful sauce. Mild sauce is pleasantly pungent, with a vinegar sting, and tomato-y and sweet.

Depending on the chili pepper varieties used and the type of production process, hot sauces are divided into different degrees of pungency and consistencies. There are rather thick sauces with a lot of chili peppers like the Sriracha sauce. The Sriracha sauce is named after the city of Si Racha in Thailand and consists mainly of pureed chillies, garlic, sugar and relatively little vinegar. It is one of the world’s most famous Asian sauces used worldwide in the kitchen. But there are also thinner sauces that contain more vinegar, such as the classic Louisiana hot sauce. The world famous fermented TABASCO® sauce from the USA is a typical representative of the Louisiana style. In the Caribbean, there are very fruity chili sauces, which are mostly made from fresh fruits and Capsicum chinense chilis.

Scoville Definition:

Scoville scale is a measure of the “hotness” of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptor nerve endings in the skin, especially the mucus membranes, and the number of Scoville Heat Units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, chemist Wilbur Scoville.

Scoville’s original method for testing hotness was called the Scoville Organoleptic Test, which he developed in 1912. As originally devised, a solution of the pepper extract is diluted in sugar water until the “heat” is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable even undiluted. Conversely, the hottest chiles, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Being a natural product, the heat can vary from pepper to pepper, so this scale is just a guide.

Capsicum chinense peppers have a very aromatic flavor with a very high to extremely high pungency. They are therefore also suitable for the production of extremely hot chili sauces and extracts. So it is not surprising that the Scoville scale is led by search Blair’s 16 million reserve. The 16 million in the name stands for 16 million Scoville Heat Units. It is not a sauce, but Pure Capsaicin crystals.

Bonappetit !!!!

“Life’s Good When You’re Cookin Wit’ Gus !!!!”