In November 2019, we had Scoville Warming Texas Hot Sauce analyzed for its relative heat. Now we have the answer to that burning question: How hot is it?
Our sauce came in at 3,063 Scoville Heat Units.
Chile-heads and hot pepper enthusiasts will appreciate our nod to pharmacist Wilbur Lincoln Scoville. Back in 1912, Dr. Scoville developed a scale to measure the relative heat of a chile pepper. Known as the Scoville Scale or the Scoville Heat Index, it's one of the methods used to figure out how hot or mild a pepper tastes.
The habanero peppers we use in Scoville Warming are far hotter than a jalapeno pepper but nowhere near the Bhut Jolokia (ghost pepper) or Carolina Reaper because we’re not into pain. We add milder peppers and carrots to temper the habaneros’ fire. We want you to taste the flavor first. Then the warmth kinda sneaks up on you. You're welcome.
According to Chile Pepper Institute experts, the heat level of a chile pepper is expressed in Scoville Heat Units (SHU). The measurement is intended for comparison only, because heat levels can fluctuate greatly from location, and even from pod to pod on the same plant.