Free Shipping on orders of $35 or more!

Don’t Fear the Reaper


with Stephanie Bullen
Chief Flavor Advisor
February 16, 2015
Tags: Carolina Reaper Chile hot sauce pepper spicy

An increased heart rate, flushed cheeks, a bit of sweat on your temples, and the rush of endorphins coursing through your body. No, we’re not talking about a first date. We’re talking about the chemical compound that gives chiles their heat—capsaicin.

How hot is too hot?Smokin' Ed's Carolina Reaper Hot Sauce
Ask someone how they feel about spicy heat and you’re likely to get a strong reaction. Some people simply can’t stand the heat, while others can’t get enough. Where some people run from anything with mild jalapeños, hot habaneros just aren’t adequate for others. The response to our newest hot sauce proves just that. Our new Smokin' Ed's Carolina Reaper Hot Sauce is made simply from vinegar and the hottest chiles in the world. It’s a small bottle that packs a BIG punch!



Hot, Hotter, Hottest…
We have many customers who continue to clamor for the spicy stuff. In 2007, a hot new chile came on the scene. At that time Ghost Chiles were certified by the Guinness Book of World Records as the hottest chile in the world, clocking in at a whopping 1 million Scoville Heat Units (SHUs). When we started carrying the whole chiles we almost immediately sold out and had to reorder! By popular demand, we eventually added a Ghost Chile Hot Sauce and ground Ghost Chile to our product line up, then Ghost Pepper Salt and Ghost Curry. In 2012, the Trinidad (Moruga) Scorpion Chile superseded the Ghost Chile as the hottest in the world. Our customers again responded enthusiastically, snapping up this very hot (1.2 million Scoville units) chile as soon as we stocked in on our shelves.



Superhot!

A few months ago, the Guinness Book certified a new world record. The Carolina Reaper, developed by Ed “Smokin’ Ed” Currie, has an average heat of 1,569,383 Scoville units, but some individual chiles have measured a whopping 2,200,000 SHUs. Unlike many other “superhots” (a term used to describe chiles that average over a million SHUs), the Reaper has been developed and grown in the United States. Smokin’ Ed cultivates his superhots in South Carolina where he supports research into the possibility that capsaicin (the compound that gives chiles their notorious kick) may have positive health benefits. He also turns these heat bombs into a superhot sauce, which we’re excited to have recently added to our product line. Smokin' Ed's Carolina Reaper Hot Sauce is made very simply with vinegar and the world’s hottest chiles. It’s a non-GMO and gluten-free product, and Smokin’ Ed donates 5% of his profits to cancer research. Savory is proud to announce that we will be donating $1 for every bottle sold to support cancer research.

 

But what does it taste like?
A quick online search yields plenty of videos showing people trying a whole chile, but we always feel like the best way to continue providing exceptional service to our

customers is to try the product ourselves. While not for everyone, we’ve already had a few brave (some might even say crazy) employees and owners try it and report back.

  • Matt Shealy (manager of Savory’s Denver, CO warehouse) describes the flavor as, “Instantly hot but with great flavor. It’s fruity, almost tropical.”
  • Michael Sandhoff (owner of the Aurora, CO store) said, “You can feel the heat building, just behind your sternum.”
  • Christiana (spice merchant at the Franklin, TN store) was a little nervous to actually swallow it and for good reason. She immediately said, “See, it wasn’t that big of a deal…” followed quickly by, “Whew, breathing out hurts. I’m starting to sweat.”


Add some fire to your food!
Smokin' Ed's Carolina Reaper Hot Sauce is now available in all Savory Spice Shops nationwide. We suggest using it sparingly to add a punch of heat and a slightly fruity chile flavor. A few drops will make your chili “en fuego” style – both awesomely hot and delicious. We know that many families are divided on the issue of heat, with “chile heads” and “Mild, please” under the same roof. The great thing about hot sauce is that, unlike using whole or ground chiles, it allows everyone to add their desired heat. Those who like heat but are intimidated by the newest hottest hot sauce can try our Ghost Chile Hot Sauce, while we have Red Habanero or Caribbean Chile Lime for those who prefer medium heat. And don’t forget…if it’s too hot, don’t reach for a glass of water–that will just make it worse! Try milk or yogurt instead to cool the burn.


Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below




Subscribe via RSS Feed:

Tags

adobo Alabama allspice Atlanta autumn baking bananas barbacoa Barbecue barbeque BBQ BBQ Sauce BBQ Spices beans beef bison Black Dip bloody mary boiled brine bouillon bread brine brining buffalo sauce buffalo wings burger Burgers cajun california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ chicken chile chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food cookbook cookies cooking with seeds corned beef creole Cuban curry dairy free dairy-free dessert dinner dip dip recipes dips DIY dressing dressings dried herbs Dry Brine extract extract recipes extracts fall fish flavored drinks fresh herbs fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole harissa harvest healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kansas City KC Barbecue Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops pumpkin Pyramid Peak Quiche recipes resolutions ribs salad salads Salmon salsa salt salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Smoke Cans smoked paprika snacks sofrito soup South Carolina Spanish spanish paprika spice to plate spicy spring Sriracha St Louis St. Louis St. Patrick's Day Steak stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Whole Hog whole seeds wings winter