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.
In November 2019, we had Scoville Warming Texas Hot Sauce analyzed for its Scoville Heat Units. Now we have the answer to that burning question: How hot is it?
Our sauce came in at 3,063 Scoville Heat Units.
This surprised us because the habanero peppers we use are in the 100,000 to 350,000 range. And here’s why we are great hot sauce makers, not great mathematicians: Only a fraction of our hot sauce is habanero. Our rich blend of other fresh ingredients lowers the heat (and raises the flavor, which you will have to gauge for yourself).