Why the Scoville Scale Only Tells Half the Story

Written By Timothy Kavarnos

In This Guide

The science behind capsaicinoid perception (20+ compounds, suppressor molecules, mouth-location mapping), explaining why identical Scoville numbers create different heat experiences, and how understanding perception instead of just concentration changes how you think about hot sauce.

The Scoville scale tells you how much capsaicin is in a pepper. It doesn't tell you where you'll feel the heat, how quickly it arrives, how long it stays, or why two peppers with the same score can feel completely different. That's not the scale's fault — it was designed to measure concentration, not experience.

By Timothy Kavarnos, Salamander Sauce Company — February 14, 2026

Key Takeaways

The Fact: The Scoville scale measures only 2 of 20+ capsaicinoids through HPLC testing — capsaicin and dihydrocapsaicin (weighted at 0.82x). Everything else gets measured but ignored in the final score.

The Data: Different capsaicinoids hit different mouth locations at different speeds. Nordihydrocapsaicin creates immediate front-mouth heat lasting 1-3 minutes. Homodihydrocapsaicin produces delayed throat burn lasting 5-15 minutes. Same total capsaicin, wildly different experience.

The Insight: Heat perception isn't just about capsaicinoid concentration — it's about capsaicinoid ratios, suppressor compounds, and how capsaicin amplifies surrounding flavors by 45%. A jalapeño and a habanero don't just differ in intensity. They differ in composition.

The Scoville scale isn't wrong. It's incomplete. And the gap between what it measures and what you experience tells you more about how the hot sauce industry simplified heat than about how peppers actually work.

What the Scoville Scale Actually Measures

The original Scoville test (1912) measured how much sugar water it took to dilute a pepper extract until people couldn't taste the heat. Subjective, inconsistent, but directionally useful.

Modern Scoville uses HPLC (High-Performance Liquid Chromatography) to measure capsaicinoid concentration. The machine identifies 20+ different capsaicinoids. Then the formula ignores most of them.

The HPLC Scoville formula counts two compounds:

  • Capsaicin (weighted at 1.0x)
  • Dihydrocapsaicin (weighted at 0.82x)

The other 18+ capsaicinoids — nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin, and everything else the machine detects — get measured, recorded, and discarded. The Scoville number reflects concentration of two molecules. Not the composition of all of them.

That would be fine if all capsaicinoids behaved the same way. They don't. A 2026 systematic review examining the relationship between quantitative capsaicin measurements and sensory effects found that "no direct relationship was found between quantitative capsaicin levels in dietary products and consistent, reproducible measurements of their sensory effects." The concentration is measurable. The experience isn't predictable from the number alone.

The Capsaicinoid Profile: Why Ratios Matter

Different peppers produce different ratios of capsaicinoids. A jalapeño is capsaicin-dominant. A habanero has higher dihydrocapsaicin content. Same Scoville score doesn't mean same composition.

Krajewska and Powers mapped this in 1988. Each capsaicinoid hits different receptors in different mouth locations. The differences aren't subtle. Their research, published in the Journal of Food Science, tested isolated capsaicinoids on human subjects and documented the specific sensory characteristics of each compound.

The Mouth-Location Map (Krajewska & Powers, 1988)

Nordihydrocapsaicin: Front of mouth and palate, immediate onset (0-5 seconds), described as "least irritating" with a "mellow warming effect," heat sensation developed immediately after swallowing and receded rapidly (1-3 minutes)

Capsaicin & Dihydrocapsaicin: Mid-mouth, mid-palate, throat, and back of tongue, moderate onset (5-15 seconds), described as having "typical" heat sensation, more irritating than nordihydrocapsaicin, medium duration (3-5 minutes)

Homodihydrocapsaicin: Throat, back of tongue, and palate, delayed onset (did not develop immediately), described as "very irritating, harsh and very sharp," heat affected these areas for a prolonged period (5-15 minutes)

A pepper with high nordihydrocapsaicin content hits fast and fades fast. A pepper with high homodihydrocapsaicin content creeps up on you and won't let go. The Scoville number doesn't distinguish between them.

The data exists. The research is published in peer-reviewed journals. Different capsaicinoids have different binding affinities to TRPV1 receptors, different rates of attachment, different activation intensities, and different dissociation rates. Each creates its own characteristic heat sensation. The question isn't whether the industry knows that heat perception is more complex than a single number. The question is why the supply chain is built to ignore it.

Mouth-Location Mapping: Where You Feel the Heat

You don't feel capsaicin uniformly across your mouth. Different capsaicinoids activate TRPV1 receptors in different locations at different intensities.

Front-mouth heat (nordihydrocapsaicin): Immediate, accessible, approachable. This is the heat that makes jalapeños friendly. You feel it right away, and it doesn't overstay.

Mid-mouth heat (capsaicin, dihydrocapsaicin): The standard burn. What most people think of as "hot sauce heat." Moderate onset, moderate duration. The baseline.

Throat heat (homodihydrocapsaicin, homocapsaicin): Delayed, harsh, prolonged. This is the heat that builds. The kind that makes you reach for milk five minutes after the bite.

Two peppers with identical Scoville scores can have completely different capsaicinoid profiles. One gives you front-loaded heat that fades. The other gives you delayed heat that lingers. The number doesn't tell you which one you're getting.

The Suppressors: Why Same Capsaicin = Different Heat

Ohio State researchers discovered something unexpected in May 2025: chili peppers contain compounds that suppress perceived spiciness. The research originated from an observation — some peppers with high measured capsaicinoid concentrations didn't taste as hot as their chemical profile suggested.

To test this, Dr. Devin Peterson's team standardized ten different pepper varieties to contain exactly 800 SHU of capsaicinoids and presented them to a trained taste panel. Despite identical SHU ratings, tasters reported wide variability in perceived heat. Other metabolites were influencing the outcome.

Three Natural Heat Blockers

Using high-resolution mass spectrometry and nuclear magnetic resonance (NMR), the team isolated three compounds that effectively dull capsaicin's fiery sensation without altering capsaicinoid concentration:

Capsianoside I (Glycoside): Naturally occurring in Capsicum fruits. Reduces intensity by altering TRPV1 receptor signaling.

Roseoside (Glycoside): Found in various botanical sources. Non-flavor-altering heat reduction.

Gingerglycolipid A (Glycolipid): Found in peppers and ginger; anti-inflammatory properties. Competitive antagonism at the receptor site.

These "anti-spice" molecules don't impart discernible flavor or aroma when dissolved in water. They target the neurochemical pathways of heat perception — potentially by reducing capsaicin's binding affinity to TRPV1 receptors or by downregulating receptor expression.

Two peppers with identical capsaicinoid levels can feel completely different if one has higher suppressor content. The Scoville scale doesn't measure suppressors. It doesn't account for them. It can't predict the experience they create.

This represents the most significant challenge to the Scoville scale since its inception — demonstrating that a pepper's "true" heat is a balance between pungent alkaloids and internal suppressors.

How Capsaicin Amplifies Flavor

Capsaicin doesn't just create heat. It amplifies aroma perception by 45%. Not metaphorically — measurably. Yang et al. (2021) used real-time mass spectrometry with 15 participants, testing aqueous solutions containing 3-methylbutanal (nutty aroma) with and without capsaicin.

The finding: Capsaicin didn't change the actual concentration of aroma compounds released. It changed how intensely people perceived them. Aroma perception ratings were 45% higher in capsaicin-containing solutions (p < 0.0001).

The Physiological Mechanism

Two drivers explain the amplification:

  • Capsaicin enhanced average saliva flow by 92% (p < 0.0001). Saliva carries flavor molecules and facilitates their interaction with taste and olfactory receptors. Participants with higher stimulated saliva flow reported significantly higher aroma ratings.
  • Trigeminal nerve stimulation heightens sensitivity in the orbitofrontal cortex (OFC) to odor and taste signals. The integration of trigeminal sensations with taste and aroma perception in the brain enhances other sensory attributes.

This is why hot sauce makes food taste more like itself. The capsaicin enhances your perception of the flavors already present. It's not masking anything. It's turning up the volume.

Good sauce leverages this. Bad sauce fights it. A sauce designed only for concentration — maximum Scoville, minimum everything else — misses the point. Heat is one instrument in a composition. You can measure the volume. That doesn't tell you if it's what makes a sauce actually work.

Jalapeño vs Habanero: A Case Study

A jalapeño averages 2,500-8,000 SHU. A habanero averages 100,000-350,000 SHU. But the difference isn't just "more heat." It's different heat — and that comes from capsaicinoid composition, not just concentration.

Capsaicinoid Profile Differences

Both peppers are capsaicin-dominant, but they differ in degree and in their minor capsaicinoid content:

Jalapeño (C. annuum): 64% capsaicin, 30% dihydrocapsaicin, 6% nordihydrocapsaicin. Ratio: ~2:1 capsaicin to dihydrocapsaicin. Relatively balanced profile with higher minor capsaicinoid content.

Habanero (C. chinense): 73% capsaicin, 25% dihydrocapsaicin, 2% nordihydrocapsaicin. Ratio: ~3:1 capsaicin to dihydrocapsaicin. More heavily capsaicin-skewed with minimal minor capsaicinoids.

The habanero's higher capsaicin dominance (73% vs 64%) correlates with delayed onset and prolonged duration. The jalapeño's higher nordihydrocapsaicin content (6% vs 2%) contributes to its more immediate, front-of-mouth heat that fades faster.

Jalapeño Heat Profile

  • Dominant compounds: Capsaicin (64%) + higher nordihydrocapsaicin (6%)
  • Onset: Immediate (0-5 seconds)
  • Location: Front to mid-mouth
  • Duration: 1-3 minutes
  • Character: Clean, approachable, fades cleanly

Habanero Heat Profile

  • Dominant compound: Capsaicin (73%) + minimal minor capsaicinoids (2%)
  • Onset: Delayed (15-45 seconds)
  • Location: Mid-mouth to throat
  • Duration: 5-15 minutes
  • Character: Fruity, builds gradually, intense, prolonged

The Scoville number tells you the habanero has higher total capsaicinoid concentration. It doesn't tell you that the heat will creep up on you (delayed onset from high capsaicin dominance), hit different receptors (mid-mouth/throat), and stay longer. That information exists in the capsaicinoid profile. The scale reduces it to a single number.

The Wet Weight Reality: Why Lab Numbers Don't Match Experience

I lab-tested my own sauces to understand the gap between Scoville measurements and actual heat perception. The results confirmed what the research predicts: the scale measures concentration in a specific matrix. It doesn't measure experience.

The Fresh Pepper Problem

Most Scoville charts online rank habaneros at 100,000-350,000 SHU. Those numbers refer to dried, powdered peppers. Fresh peppers are 85-90% water. When you test a sauce made with fresh peppers, you're testing the wet weight. Southwest Bio-Labs' data shows fresh pepper pods typically test at only 10-30% of their dry-powder SHU value because water dilutes capsaicinoid concentration.

A fresh Carolina Reaper pod tests around 130,000 SHU. The same pepper dried and powdered tests at 1.3 million SHU. Southwest Bio-Labs documented this exact example — same pods, 10x SHU difference after drying. Same capsaicinoid content. Different matrix.

The Salamander Test: Expected vs Actual

Salamander Original contains 20% habanero and 14.7% jalapeño by weight. Using dry-powder math (100K minimum for habanero), you'd expect around 21,000 SHU minimum. The lab result: 7,300 SHU.

Using fresh-pod math (10K-35K for fresh habanero, 250-800 for fresh jalapeño), the expected range is 2,000-7,100 SHU. The sauce tested at the peak of that range.

Lab Results vs Fresh-Pepper Expectations

Original (20% habanero / 14.7% jalapeño):
Expected: 2,000-7,100 SHU (fresh-pepper math)
Lab result: 7,300 SHU
Context: Nearly 2x hotter than Tabasco (4,000 SHU)

Whiskey (8.68% habanero / 8.68% jalapeño):
Expected: 890-3,100 SHU
Lab result: 2,890 SHU
Context: Middle-to-high end of expected range

Tropical (5.57% habanero / 5.18% jalapeño + 8 fruits):
Expected: 570-1,990 SHU
Lab result: 762 SHU
Context: Lower end due to fruit matrix interference

The Fruit Matrix Problem

Tropical tested lowest despite containing the same pepper varieties. The difference: eight different fruits creating a pectin-heavy, fiber-rich matrix. HPLC testing requires extracting capsaicinoids from the sauce using a solvent. High-pectin fruits can trap capsaicinoid molecules in the fiber structure. If the lab's extraction isn't aggressive enough, some capsaicin remains bound to the pulp and never reaches the detector.

Additionally, pineapple contains bromelain — a proteolytic enzyme. Research suggests bromelain can enzymatically interact with capsaicin during cooking, potentially reducing measured concentrations by 30-40% without actually removing the heat perception. The enzyme modifies how the molecules present to the detector.

The Scoville Gap: Why 762 SHU Doesn't Feel Like 762 SHU

Tropical tests at 762 SHU — technically "mild" on the Scoville scale. But people eating it don't experience mild heat. They experience layered complexity the scale can't measure:

  • Phased burn architecture: Jalapeño creates immediate front-mouth heat (nordihydrocapsaicin content). Habanero delivers delayed throat bloom (capsaicin dominance). Sequential activation feels more intense than the sum of parts — a transformation where the whole becomes something greater than its components.
  • Bourbon as delivery vehicle: Capsaicin is highly alcohol-soluble. The bourbon helps capsaicin penetrate mucous membranes faster, increasing perceived intensity beyond what the concentration alone predicts.
  • 45% aroma amplification: The capsaicin enhances perception of tropical fruit aromas by 45% through increased saliva flow and trigeminal sensitization. The heat makes the fruit taste more intense.
  • Ester resonance: Habaneros contain hexyl and methyl esters chemically similar to the ethyl hexanoate in pineapple and mango. The brain experiences "flavor resonance" where pepper and fruit become integrated rather than separate.
  • Acid sensitization: Citric acid from fruits increases TRPV1 receptor sensitivity, making the same capsaicinoid dose feel hotter.

The machine measures 762 SHU. The human experiences complexity equivalent to 5,000+ SHU through mechanisms the scale doesn't capture.

Honest Weight vs Extract Inflation

Most commercial "super-hot" sauces claiming 50,000+ SHU use one of two methods: dried pepper powder (artificially concentrates capsaicinoids by removing water) or capsaicin extract (pure chemical added to sauce base). These methods inflate Scoville numbers without creating the flavor complexity that comes from fresh peppers and natural ingredient interactions.

Salamander sauces are "honest weight" products — tested as-formulated with fresh ingredients, bourbon, and fruit. The numbers reflect actual concentration in the final matrix you're eating. Not what we could achieve by adding powder. Not what marketing wants the number to be. What's actually in the bottle.

Original at 7,300 SHU is nearly twice as hot as Tabasco. Without extract. Without powder. Just fresh habanero, jalapeño, vegetables, and bourbon creating heat that builds, transforms, and integrates with flavor instead of overwhelming it.

Heat Designed for Perception, Not Just Concentration

Salamander sauces use cayenne, habanero, and ghost peppers in ratios designed for front-to-mid mouth heat that enhances flavor instead of overwhelming it. No Scoville trophy chasing. Just vegetables, real bourbon, and the right capsaicinoid composition.

Shop All Three Sauces

I came from restaurant work — wine pairing, describing dishes to customers. Heat was never the point. Heat was one element in a composition. When I started making sauce, I wasn't thinking about Scoville numbers. I was thinking about whether the heat enhanced the flavors or fought them. That's a sauce designed for the dimensions Scoville ignores — location, duration, suppression, amplification. Concentration is just one variable.

Why Milk Actually Works (It's Not Just Fat)

Everyone knows milk helps with spicy food. Most people think it's because capsaicin is fat-soluble. That's part of it. But Penn State research by Farah, Hayes & Coupland (2023) found something more specific: milk proteins physically bind capsaicin molecules.

Casein proteins sequester capsaicin, reducing the concentration of free capsaicin available to activate your TRPV1 receptors. It's not just washing it away. It's grabbing it and holding it.

This is why skim milk works better than water. The protein matters more than the fat content. Water spreads capsaicin around. Milk binds it.

Why Capsaicin Burns Skin (And How to Stop It)

Capsaicin is lipophilic — fat-soluble. It penetrates skin within seconds and activates TRPV1 receptors in your epidermis, triggering the same pain response it causes in your mouth. This is why touching a cut habanero and then rubbing your eyes creates immediate, intense burning.

The problem compounds: capsaicin doesn't wash off with water. Water is polar. Capsaicin is non-polar. They don't interact. Rubbing water on capsaicin just spreads it around. That's why washing your hands after cutting peppers doesn't work if you only use water.

What Actually Works for Skin Burns

Effective relief methods (in order of effectiveness):

  • Dish soap + vinegar — Surfactants break down capsaicin's oil structure while vinegar's acidity helps dislodge it. Scrub with dish soap and vinegar for 30+ seconds, then rinse thoroughly.
  • Dish soap alone — Surfactants break down capsaicin's oil structure. Scrub with dish soap for 30+ seconds, then rinse.
  • Rubbing alcohol (70% isopropyl) — Dissolves capsaicin on contact. Apply, let sit for 10 seconds, wipe off, repeat.
  • Vegetable oil followed by soap — Oil dissolves capsaicin (like dissolves like), then soap removes the oil. Two-step process.
  • Milk (for eyes/mouth) — Don't put rubbing alcohol in your eyes. Milk proteins bind capsaicin. Flush with whole milk, not water.
  • Baking soda paste — Alkaline compounds partially neutralize capsaicin. Mix with water to form paste, apply, wait 5 minutes, wash off with soap.

What doesn't work: Water alone (spreads capsaicin), ice (numbs temporarily but doesn't remove capsaicin).

The most effective prevention: wear nitrile gloves when handling hot peppers. Capsaicin can remain on your hands for hours after handling, even after washing. That's why people touch their face six hours later and suddenly experience burning — the capsaicin is still there.

What Fermentation Does to Heat Perception

Capsaicinoids are remarkably stable during fermentation. The concentration doesn't change significantly. But perceived heat does — fermented sauces often taste less aggressive than fresh-pepper sauces with the same Scoville score.

The mechanism isn't capsaicinoid degradation. It's matrix complexity. Fermentation produces organic acids, volatile aromatics, and flavor compounds that create a more complex sensory experience. The heat is still there. It's integrated into a larger composition instead of isolated.

That's why Tabasco — 3 years in oak barrels — doesn't taste like raw cayenne pepper mash even though the capsaicinoid levels are similar. Fermentation mellows perceived heat without changing the underlying concentration. It's what months of fermentation actually do to the sensory profile.

The Extremes: Pepper X and Superhot Territory

Pepper X — officially recognized by Guinness World Records in 2023 as the world's hottest pepper — averages 2.69 million SHU with peaks reaching 3.18 million. For context, that's higher than most pepper spray formulations (2-5 million SHU) and approaching pure capsaicin territory (16 million SHU).

Ed Currie bred Pepper X over a decade through structural optimization. The pepper's extreme ridges and curves maximize placental tissue surface area. Since capsaicinoids are produced in the placenta (not the seeds), this morphological adaptation creates more synthesis space.

Superhot Pepper Rankings

  • Pepper X: 2.69M average, 3.18M peak (2023 record holder)
  • Apollo Pepper: 2.5M estimated (Pepper X × Carolina Reaper cross)
  • Carolina Reaper: 1.64M average, 2.2M peak (previous record)
  • Trinidad Moruga Scorpion: 1.2M average, 2.0M peak

At these concentrations, capsaicinoids become a physical hazard. Currie described eating a whole Pepper X as causing "immediate, brutal heat" lasting three and a half hours, followed by abdominal cramps severe enough to "lay him out flat on a marble wall for approximately an hour." The capsaicinoids penetrate skin within seconds and trigger neurogenic inflammation.

Pepper X isn't sold for raw consumption. Its seeds aren't released to the public. It exists primarily in heavily diluted commercial extracts like "The Last Dab" — diluted to remain within edible safety limits. The number tells you it's extreme. The physiology tells you why it's not food.

How I Approached This Research

I started with the question everyone asks: "Why do some peppers burn differently than others?" The obvious answer is "different Scoville scores." But that doesn't explain why a jalapeño and a serrano — similar ranges — feel completely different.

I went through the HPLC methodology to understand what the Scoville scale actually measures — the ASTA formula that weights capsaicin at 1.0x and dihydrocapsaicin at 0.82x, discarding the other 18+ detected capsaicinoids. That led me to Kraj ewska and Powers' mouth-location mapping research from 1988. Then to the Ohio State pungency suppressor study from May 2025 (Capsianoside I, Roseoside, Gingerglycolipid A). Then to Yang et al.'s 2021 work on aroma amplification showing 45% enhanced perception and 92% increased saliva flow.

Each paper answered one question and raised three more. The capsaicinoid profile research explained location and duration differences. The suppressor research explained why identical capsaicinoid levels produce different intensities. The aroma amplification research explained why capsaicin makes food taste more like itself through measurable physiological mechanisms.

What emerged: heat perception is multidimensional. The Scoville scale measures one dimension accurately. It ignores the others completely. That's not a flaw in the measurement. It's a limitation of reducing complexity to a single number. A January 2026 systematic review of the literature confirmed this: researchers found "no direct relationship between quantitative capsaicin levels in dietary products and consistent, reproducible measurements of their sensory effects." The food science community knows the Scoville scale doesn't predict experience.

The Scoville scale was designed in 1912 to solve a specific problem: standardizing capsaicin concentration across batches. It does that job well. But heat perception isn't just concentration. It's composition, ratios, location, duration, suppression, amplification. The number tells you how much. It doesn't tell you what it feels like.

If heat perception is this complex, why did the industry decision that simplified everything reduce hot sauce to "vinegar plus cayenne"? That's the next question. The one the data can't answer. The one that requires understanding how we got here.

Frequently Asked Questions

Is the Scoville scale accurate?

The Scoville scale accurately measures what it was designed to measure: capsaicin and dihydrocapsaicin concentration via HPLC testing. It's not inaccurate. It's incomplete. HPLC detects 20+ capsaicinoids but the Scoville formula only counts two of them. The other 18+ compounds — nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin — get measured and discarded. The number is precise. The experience it predicts is limited.

Why do jalapeños and habaneros feel so different if it's just more capsaicin?

It's not just more capsaicin — it's different capsaicinoid ratios and composition. Both are capsaicin-dominant, but jalapeños (C. annuum) have a 2:1 capsaicin to dihydrocapsaicin ratio (64% CAP / 30% DHC) with higher nordihydrocapsaicin content (6%). Habaneros (C. chinense) have a 3:1 ratio (73% CAP / 25% DHC) with minimal nordihydrocapsaicin (2%). The habanero's higher capsaicin dominance correlates with delayed onset (15-45 seconds) and prolonged duration (5-15 minutes). The jalapeño's higher nordihydrocapsaicin creates more immediate front-mouth heat (0-5 seconds) that fades faster (1-3 minutes). The Scoville number tells you concentration. It doesn't tell you the profile.

What are pungency suppressors and do they really work?

Ohio State researchers identified three compounds in chili peppers that suppress perceived spiciness: capsianoside I, roseoside, and gingerglycolipid A. They're not trace compounds — they're active modulators of how your TRPV1 receptors respond to capsaicin. Two peppers with identical capsaicinoid levels can feel completely different if one has higher suppressor content. The Scoville scale doesn't measure suppressors and can't account for them.

Does capsaicin actually make food taste better or is that perception?

Both. Penn State research showed that aroma perception is enhanced by 45% in capsaicin-containing solutions compared to controls. It's not metaphorical — capsaicin activates receptors that increase your sensitivity to volatile compounds. The heat you feel and the flavor you taste are happening through related pathways. Good hot sauce leverages this by creating heat that amplifies surrounding flavors. Bad hot sauce creates heat that overpowers them. The difference is design, not concentration.

Why does milk work better than water for spicy food?

Milk proteins (specifically casein) physically bind capsaicin molecules, reducing the concentration of free capsaicin available to activate your TRPV1 receptors. It's not just fat solubility — skim milk works better than water because the protein matters more than the fat content. Water spreads capsaicin around. Milk sequesters it. Penn State research confirmed that protein binding is the primary mechanism, not just dissolution in fat.

Does fermentation reduce heat in hot sauce?

Capsaicinoids are stable during fermentation — the concentration doesn't change significantly. But perceived heat often mellows. The mechanism isn't capsaicinoid degradation. It's matrix complexity. Fermentation produces organic acids, volatile aromatics, and flavor compounds that create a more integrated sensory experience. The heat is still there. It's embedded in a larger composition instead of isolated. That's why Tabasco (3 years in oak) doesn't taste like raw cayenne mash even though capsaicinoid levels are similar.

Why do fresh-pepper sauces test lower on the Scoville scale?

Fresh peppers are 85-90% water. Dried pepper powder removes that water, concentrating capsaicinoids by weight. A fresh Carolina Reaper pod tests around 130,000 SHU. The same pepper dried and powdered tests at 1.3 million SHU — 10x higher despite identical capsaicinoid content, as documented by Southwest Bio-Labs. When you make sauce with fresh peppers and add fruit, bourbon, or other ingredients, you're adding non-pungent weight that further dilutes the concentration. The HPLC measures parts-per-million in the final matrix. More weight = lower concentration = lower SHU number. But your mouth doesn't experience PPM. It experiences delivery mechanisms (alcohol), amplification (45% aroma enhancement), and architecture (phased burn). That's why a sauce testing at 762 SHU can feel equivalent to 5,000+ SHU.

How do I get capsaicin off my hands?

Capsaicin is fat-soluble (lipophilic), so water alone won't remove it. Most effective: dish soap scrubbed for 30+ seconds (surfactants break down the oil structure), rubbing alcohol (70% isopropyl dissolves capsaicin on contact), or vegetable oil followed by soap (oil dissolves capsaicin, soap removes the oil). Water just spreads it around. Capsaicin can remain on your hands for hours after handling hot peppers, which is why people touch their face later and experience burning. Prevention: wear nitrile gloves when handling peppers above 100,000 SHU.

Is Pepper X actually dangerous to eat?

At 2.69 million SHU average (3.18 million peak), Pepper X operates at concentrations comparable to pepper spray (2-5 million SHU) and approaching pure capsaicin (16 million SHU). Ed Currie — who bred it — described eating a whole pepper as causing "immediate, brutal heat" lasting 3.5 hours, followed by severe abdominal cramps that "laid him out flat on a marble wall for approximately an hour." The capsaicinoids penetrate skin within seconds and trigger neurogenic inflammation. It's not sold for raw consumption. Seeds aren't released to the public. It exists primarily in heavily diluted commercial extracts within editable safety limits.

Try Heat That Enhances, Doesn't Overpower

Salamander sauces are designed for front-to-mid mouth heat (cayenne, habanero, ghost pepper ratios) that amplifies flavor instead of masking it. Real vegetables, real bourbon, no vinegar base, no xanthan gum. 25-50mg sodium per serving because we use fresh ingredients instead of salt as a preservative shortcut.

Shop Salamander Sauce

About Timothy Kavarnos

Timothy founded Salamander Sauce in Brooklyn in 2009, creating hot sauces with exceptionally low sodium (25-50mg per serving) using fresh vegetables and real bourbon. With nearly two decades of consistent recipes and a background in high-end NYC restaurant service, he approaches sauce-making through the lens of flavor enhancement rather than heat competition. The company operates with a co-packer in New York's Hudson Valley while maintaining its Brooklyn identity and craft philosophy.

The number tells you concentration. The experience tells you everything else.

Timothy Kavarnos https://www.salamandersauce.com
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