THE Little book of Hotness

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Welcome YOU to the worlD of ChilliSatan Brand welcome you to ‘The Little Book of Hotness’. We have put together a tribute to the holiest of all ingredients the honourable chilli. We hope you enjoy the read as much as you do our unique range of specialist sauces. We compiled this collection of facts and figures to share with you what we learnt whilst researching and developing our special sauces. Satan Brand will continue on our mission to create the finest Chilli sauces known to man and keep you flaming hot.

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The History of the glorious Chilli PepperThe chili pepper, a hotly pungent variety of capsicum was first cultivated by the people of Central and South America in around 3000BC. Columbus brought seeds back to Europe in 1493 and from there it has spread to the cuisines of the entire world. The pre-Hispanic Americans believed the chilli to contain medicinal qualities and modern science has confirmed nutritional values. Chillies contain high levels of health promoting vitamins A and C, along with vitamins E and B1-3.

Why Hot? It seems that for the chilli plant to propagate it is best if birds, rather than mammals carry the seeds, the pain receptors that respond to capsaicin are missing in birds, hence the birds do not experience the discomfort that we and other mammals do. Isn’t nature smart! The scientific explanation is that capsaicin acts on a specific molecule on the surface of the pain sensing nerve fibres found in mammals causing a sensation of pain.

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Why do we love the pain?A credible explanation put forward is that the pain caused by the capsaicin causes endorphins to be generated in the body, these are the “pleasure chemicals”. The endorphins seem to last longer than the pain sensation so we remember the last sensation and tend to forget the former.

HeatThe heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. The burning sensation is not ‘real’ in the sense of damage being wrought on tissues. It is instead a harmless chemical reaction with the body’s neurological system.

CHILLI OR CHILI?Should we spell the word Chile or Chilli or should it have just one ‘l’ - Chili? It seems to be entirely up to you!

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How is hotness measureD ? The unit of hotness is the SHU or Scoville Hotness Scale. Wilbur Scoville was an eminent American chemist. In 1912 Wilbur Scoville developed a method to measure the heat level of chile peppers. His test was based on repetitively diluting an extract of the pepper with sugar water until the heat is no longer detected.

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Habanero at 300,000 plus Scoville units! One part of chile "heat" per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin. Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today a more scientific and accurate method called liquid chromatography is used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.

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What is the hottest chilli? According to the Guinness Book of Records it is the Red Savina pepper (a Habanyera cultivar). It was tested at 577,000 SHU. Since then there have been two credible claims of hotter chillis. Both of the varieties described are Naga chillies originating from the North West of India. They both seem to be Capsicum Chinense, which is also the species that produced the Habanero. The foothills of the Himalayas also produces a smallish pumpkin shaped, orange variety that is reported to be as hot or hotter than the Nagas. Some of the local peoples refer to it as the Sikkimese Cherry Chilli.

Scoville Heat Scale100% Pure capaicin is 16,000,000 Scoville Units!Naga Jolokia (Naga Morich, Bhut Jolokia) is the hottest chilli in the world at 1,040,000 SHU; primarily found in Northeast Indian state of Assam, Bangladesh and Sri Lanka.A Bell Pepper has a Scoville rating of zero.When peppers are Dehydrated they tend to increase in ‘heat’ by about 10 times.

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THE Scoville Hotness Scale100% Pure Capaicin 16,000,000Naga Jolokia (Naga Morich, Bhut Jolokia)

1,040,000

The Red Savina Pepper, 580,000Caribbean Red Habanero,Red Savina Habanero

225,000 – 577,000

Scotch Bonnet Habanero 200,000 – 325,000Habanero 100,000 – 325,000Thai Dragon, Jamaica Gold, Santake’, Jamaica Red

75,000 – 150,000

Pico de Pajaro, Chile Piquin, Charleston Hot

70,000 – 100,000

Chipotle, Diablo Grande’, China Express

60,000 - 100,000

Ring of Fire, Golden Cayenne 70,000 – 85,000White Fire, Chiltepin, Tepin 40,000 – 70,000Cayenne, Chile Grande’ 35,000 – 55,000Tabasco, Aji Amarillo 30,000 – 50,000Super Cayenne, Super Cayenne II, Tears of Fire Hybrid, Varingata

25,000 – 55,000

Super Chili Hybrid, Cayenne Large Red-(Thick), Cayenne Long Slim

20,000 – 40,000

Yellow Wax/Hungarian Wax, Puya 5,000 – 15,000Kung Pao Hybrid, Costeno Rojo 7,000 – 12,000Louisiana Hot, Biker Billy Jalapeno, Pasilla de Oaxaca

4,000 – 10,000

Pretty Purple Pepper, Giant Thai Hot, Mitla, Jalapa, Hybrid Grande’, Pecos

4,000 – 8,000

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Jalapeno, Chilcostle 3,500 – 5,000Volcano, Cherry Bomb, Inferno, Serrano Tampinqueno, Red Cherry, Huasteco

2,500 – 5,000

Hungarian Heat, Garden Salsa, MexiBell

2,000 – 4,500

Sandia, Cascabel 1500 – 2500Ancho, Poblano, Crimson Hot, Poinsettia, Cascabel

1250 – 2500

Tam Mild Jalapeno, Szentesi Semi-Hot, Chihuacle Negro, Costeno Amarillo

1,250 – 2,000

Pasilla, Espanola, Prairie Fire, Ancho Gigantia

1,000 – 1,500

NuMex Big Jim, Floral Gem 1,000 – 1,400Mulato Isleno, Negro/Pasilla, NuMex Joe E. Parker

900 – 1,500

Anaheim, New Mexico, Aji Mirasol, NuMex Twilight, Ancho Vila, Romanian Hot Hybrid

800 – 1,400

Aji Panca, NuMex Sunburst, NuMex Sunglow, Ancho Ranchero, Jalepe’ Mild Hybrid

500 – 1000

Cowhorn 350 – 500Delicias, Trinadad 200 – 500Cherry Pepper, Mexi-Bells 100 – 500Pasilla Bajio, Anaheim-(Mild) 100 – 250Mild Bell Pepper, Sweet Banana, Pimento

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Health benefitsAll hot chili peppers contain phytochemicals known collectively as capsaicinoids. Chillies have been recommended by some as having properties that can be used to treat long term and chronic pain, now scientists are developing a more targeted treatment using the capsiacin from chillies and the common pain killer lidocaine in combination. It is thought that the chilli extract opens up the receptors and allows in the anaesthetic. The big advantage over existing local anaesthetics is that ,if they are right, they have found a local anaesthetic that does not have the usual side-effects of making the patient sluggish and slow-witted and allow more muscle control. No longer would one have a ‘frozen’ face after a trip to the dentist. The scientists who carried out the research, Binshtok AM, Bean BP and Woolf, are from Massachusetts General Hospital and Harvard Medical School.

TARANTULA VENOMIn November 2006, Dr David Julius working at the University of California in San Francisco made a very interesting discovery linking the active ingredient from chillies with a component of Tarantula venom. One of the non-toxic substances found in the fluid injected during a Tarantula bite was almost identical to capsiacin and works in exactly the same way.10

Nutritional value

Red chilis contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilis contain a considerably lower amount of both substances. Chilli peppers are a good source of most B vitamins and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.The substances that give chili peppers their heat and intensity and heat are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate and a release of endorphins.

Energy 40kcal 170kjCarbohydrates 8.8gSugars 5.3gDietary fibre 1.5gFat 0.4gProtein 1.9gWater 88gVitamin A equiv. 48 μg 5%B – Carotene 534 μg 5%Vitamin B6 0.51 mg 39%Vitamin C 144 mg 240%Iron 1 mg 8%Magnesium 23 mg 6%Potassium 322 mg 7%

Peppers, hot chili, red, rawNutritional value per 100 g (3.5 oz) Percentage of R.D.A.

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Remedies for pain caused by eating hot sauces or chiliesCapsaicin is the chemical responsible for the ‘hot’ taste of chili peppers. The most effective way to relieve the burning sensation it causes are dairy products, such as milk. A protein called casein occurs in dairy products which binds to the active agent in chilies, capsaicin, effectively making it less available to ‘burn’ the mouth. Also the mechanical stimulation of the mouth by chewing food will partially mask the pain sensation.Cooling and mechanical stimulation are the only proven methods to relieve the pain, however many questionable tips are widely perpetuated. Since capsaicin in it’s pure state is poorly soluble in water but absorbs well in oils and alcohol, an often heard advice is to eat fatty foods or drink alcoholic beverages. The value of this practice is questionable as the burning sensation will always slowly fade away without any measure taken.Water should not be used to relieve the burning as water opens the taste buds. Milk however has been found to work.

DeathIn September 2008, a British chef died after eating a very spicy chili sauce as part of a competition with a friend. Andrew Lee, 33, and a friend competed to see who could make and eat the spicest chili sauce. Lee concocted a chili sauce from tomatoes and his father’s home grown red chilis. At 2:30 a.m., Lee got into bed and started scratching his entire body. The next morning, he was found dead, possibly after suffering a heart attack.

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Tips for cookingAs a rule red fresh fruit are two or three times hotter than green fruit, and dried pods are up to ten times hotter than fresh pods.The seeds and white pith of a chilli are the hottest part, so remove them if you don’t want your dish to be too fiery.Chillies contain a pungent oil that can cause an unpleasant burning sensation to eyes and skin. Try to avoid handling them too much, wear gloves if possible, and be sure not to touch your face or eyes during preparation.As a general guide the smaller the chilli the hotter it will be.Soaking a chilli in vinegar has the effect of distributing the hot chilli flavour through the dish. Discarding the vinegar and soaking again has the effect of further reducing the heat.

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Hot sauce, chili sauce, or pepper sauce All of these refer to any spicy sauce made from chili peppers and other ingredients. There are many varieties around the world. There are countless recipes for chili sauces, and the only thing they share in common is the use of chili peppers. The peppers are infused in anything from vinegar, oil, and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including, on occasions, those used to add extra heat, such as pure capsaicin extract and mustards.

Styles of chili sauceWest Indian Hot pepper sauces, as they are most commonly known, feature heavily in Caribbean cuisine. They are made from chili peppers and vinegar, with fruits and vegetables added for extra flavour. The most common peppers used are Habanero and Scotch Bonnet. Over the years each island developed its own distinctive recipes and home-made sauces are still common.Haiti: Sauce Ti-malice, typically made with Habanero, shallots, lime juice, garlic and sometimes tomatoesSt. Lucia: Baron Hot Sauce, manufactured by Baron Foods Limited using fresh local Scotch Bonnet peppers, mustard, garlic, onions to focus more on flavour than heat profile.Puerto Rico: Pique – Habaneros with orange.Sofrito – small piquins (“bird peppers”) with annatto seeds, coriander leaves, onions, garlic, and tomatoesJamaica: Scotch Bonnets are the most popular peppers used in Jamaica. They are often pounded with fruits such as mango, papaya and tamarind. Pickapeppa Sauce or Grace’s Hot Pepper Sauce are found on every table in JamaicaVirgin Islands: Asher (from “limes ashore”), made with lime, Habaneros, cloves, all spice, salt, vinegar, and garlic.Belize: Melinda’s, made with Habaneros, carrots, onions.Panama: Picante Chombo D’Elidas is the most popular brand in Panama, with three major sauces. The yellow sauce, made with Habanero and mustard is the most distinctive. They also produce red and green varieties which are heavier on vinegar content and missing the mustard.14

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AsianChina: Chinese chili sauces usually come as a thick paste and are used either as a dipping sauce or in stirfrying.Dou Ban Sauce (Dou ban jiang) originates from Szechuan cuisine in which chilis are used liberally. It is made from broad bean paste, and usually contain a fair amount of chili.Pao La Jiao, Yu La Jiao ‘Dipped Chili’ or Fish Chili. Is made by pickling whole, fresh red chilis in a brine solution, this sauce is the key ingredient in the famous Sichuan dish YuXiang Rousi. The key to this pickle is to add a live crucian carp to the pickling pot along with the chilis, hence the name Fish Chili.La Jiao You or Hong You Chili Oil or Red Oil, is another distinctive Sichuan flavouring found mainly in cold dishes. Chili oil is made by pouring hot oil onto a bowl of dried chilis, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili.Guilin chili sauce is made of fresh chili, garlic and fermented soya beans. Duojiao is made of chopped red chilis pickled in a brine solution and has a salty and sour pickled taste. Vietnam: Vietnamese hot sauce is made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. It is very popular in Vietnamese cuisine and often used in a wide variety of foods. Thailand: Thais put raw chilis on a very wide variety of food, in lieu of chili sauces. They even put chilis on fresh cut fruit, such as watermelon. Thai sweet chili sauce is used as a dipping sauce. Nam prik or Chili water is a traditional Thai chili sauce. Spicy Fish sauce (Nam Plaa) with raw chilis floating in it is also very common.

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Japan:Rayu or La Yu Chili Oil is similar to -Chinese La Jiao You. Shichimi Togarashi or Ichimi Togarashi are seven ingredient spicy seasoning mixes with chili. Used for many soupy foods, such as Udon. Okinawa Kōrēgūsu is made from chilis infused in Awamori rice spirit, it’s a popular condiment to Okinawan dishes such as Okinawa Soba.

North and South AmericanMexico: Mexican hot sauce typically focuses more on flavour than on intense heat. The sauces are hot, but the individual flavours of the peppers are pronounced. Vinegar is used sparingly or not at all. Chipotles (dried and smoked jalapeño peppers) are a very popular ingredient of Mexican hot sauce. Some sauces produced in Mexico are high vinegar content similar to the American Louisiana-style sauces.El Yucateco are the best selling sauces in Mexico.Valentina, and Búfalo are also both traditional and popular. Pico Pica, a good example of Mexican hot sauce without vinegarChile de Arbol is very hot and similar to cayenne pepper and used in the popular Torta Ahogada dish.United States: Most often called hot sauces, they are typically made from chili pepper, vinegar and salt. Peppers used are often of the varieties Cayenne, Jalapeño and Habanero. Chipotles (smoked Jalapeños) are also common. Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Other ingredients, including fruits and 16

vegetables such as raspberries, mangoes, carrots, and chayote squash are sometimes used to add flavor, mellow the heat of the chilis and thicken the sauce’s consistency.Louisiana style is the most popular style in America. Louisiana style hot sauce contains red chili peppers, vinegar and water. Chili Pepper Water is used primarily in Hawaii, this concoction is ideal for cooking. It is made from whole chilies, garlic, salt and water.Tabasco Sauces are made with tabasco peppers and are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of “extra hot” sauces are made using a combination of tabasco and cayenne or other chili peppers.Habanero – Habanero pepper sauces are almost the hottest natural pepper sauces only second to the Naga Jolokia. They contain either Habanero only, or a combination of Habanero and other peppers.Peri-Peri – also known as the African Birds-Eye Chili. The unique characteristic of sauces made with this pepper is the delayed sensation of heat when consumed.The hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food.

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Aci Sivri, Aji Brown, Aji, Almapaprika, Anaheim, Ancho, Asain, Azr, Bahamian, BigJim, Birds Eye, Cabai Burong, Carolina Cayenne, Casca-bel, Cayenne, Cheiro, Cherry, Chile de Arbol, Chiltecpin, Chiltepin Cherry, Chiltepin, Chi-mayo, Chipolte, Chipotle, Cobanero Mayan Love, Cobra, Coronado, Dagger pod, Demre, El Paso, Espanola, Guajillo, Habanero, Haimen, Hidalgo, Hot Wax, Hungarian Hot Wax, Hun-garian, Jalapeno, Jaloro, Jamaican Hot, Japones, Kumataka, Lavingya, Manzano, Merah, Mexican Negro, Mirasol, Mulato, New Mexican, Naga, Nu Mex BigJim, Pasilla, Pep-peroncini, Pequin, Piquin, Poblano, Pulla, Pun-jab, Pusa Jwalla, Putario, Puya, Red Savina Habanero, Rocoto, Rocotillo, Rocoto, Rojo, Sandia, Santa Fe Grande, Santaka, Santo Domingo Pueblo, Scotch Bonnet, Serrano, Ser-rano, Shipkas, Sikkimese Cherry Chili, Super Chile, Tabasco, Tabiche, Tepin, Tezpur, Thai, Trupti, Yatsafusa, Yellow, Yellow Wax, Zimbabwe Bird Sweet Banana, Sweet Bells