In celebration of National Hot Sauce Day, GE and Thrillist have teamed up to announce that they have engineered a wicked-hot new hot sauce that is sure to please the most daring eaters. Only 1,000 bottles of the sauce will be available to purchase this spring.
While an ordinary jalapeno has a heat rating of 3,500-10,000 Scoville units, the Trinidad Morugan Scorpion peppers used in this sauce reach a blazing 1.2 MILLION Scoville units, about 120-340 times hotter. Yowza.
This sauce is so diabolical, engineers at GE who typically work with materials that need to withstand the heat of jet engines created a special bottle out of some pretty incredible super-materials, just for the sauce. The packaging contains nickel-based super metal alloy and silicon carbide, a "super ceramic" material capable of standing up to some serious heat.
The creators promise that even though this sauce is going to be one of the hottest ever created, there will still be plenty of great taste.
Certain plants evolved capsaicin as a defense mechanism. By tasting spicy, it decreased the odds that animals would eat the pepper, allowing them to survive and grow. The irony is now that humans grow them specifically to eat them.
So what the heck is it about spicy peppers that make them so darn hot?
The capsaicin molecule is actually shaped in a way that allows it to bind to the same receptors involved with sensing heat. For a hot pepper with a lot of capsaicin available, the impulses actually create a burning sensation within the mind, inducing the body's sweat response and causing an immediate need for a cool drink. These receptors aren't just on the tongue, as anyone who has rubbed their eye after cutting peppers can attest.
After eating a pepper that causes an inferno in your mouth, ice water doesn't do much to cool down the spicy effects, because capsaicin's oil doesn't dissolve in water. Milk from cows, goats, and other mammals are able to dissolve the oil, causing the molecules to let go of the heat receptors. Alcohol is also capable of dissolving capsaicin oil, but the quantities needed to cool down a spicy mouth are a different kind of burn entirely.
Will you be buying this sauce when it comes out? Let us know in the comments!