Chili Pepper News

Love the World’s Hottest Hot Sauces? You Shouldn’t Scare Your Guests with Condiments We love chilies and the world’s hottest hot sauces. That shouldn’t be a surprise. We are, after all, an artisanal producer of some of the world’s hottest hot sauces.

The hot sauce industry has grown tremendously in the past several years. Not only are the ever-increasing number of Scovilles in the hottest hot sauces, but you’ll also find more bottles on the shelves every year. The number of celebrities (and presidential candidates) that profess their love of all things chili are on the rise too. And, you could spend days watching people eat the most astounding hot sauces and chili peppers and subsequently crying (at best) before you run out of options.

When you think of herbs, you probably don’t think about chili peppers. Your first thought may be parsley, sage, rosemary, and thyme. And, if you think long enough about Simon and Garfunkel, you’re brain is likely to stumble on another kind of herb. Now that it’s legal in some places, you’re also more likely to admit to that association.

You’ve probably seen it time and again. Recipes that call for fresh chilies usually direct you to remove the seeds. Why? For some reason, a lot of people are under the impression that a chili’s heat derives from its seeds. It’s hogwash. But, there seem to be a lot of these individuals. Many of them are chefs (or, at least, their cookbook recipe writers). This level of deception continues to mislead the home cook.