Our degrees of Heat

Your tolerance on Spiciness is always directly dependent on how often you eat spicy.
There is no correlation between skin colour, origin, age or gender.

By “spicy” we mean not only chillies, but also garlic, mustard or pepper. There is no uniform “heat tolerance” of man. We had at our festival and fair stand, North-European children (6-10) years old) who like to eat hotter sauces than some adult Mexicans or Indians ūüėČ

But these children, by chance, accident or simply liberal parents, have discovered the taste for themselves, and the more often one is hot/spicy, the higher the tolerance.

We say “spicy food is like running a marathon”, you can also “conditions”. So, don’t ask anyone if anything is spicy… start with the milder ones.

Spiciness – Natural flavour enhancers

In fact, the spicy parts of the spices act as flavour enhancers: the irritated receptors in the mucous membranes are better supplied with blood, thus also the neighbouring taste buds, which in turn are more sensitive to the actual tastes of sweet, sour, bitter, salty and umami. It also makes us happy (release of endorphin). Hot spices, especially chili, are thus considered a kind of drug and have a stimulating effect.

But watch out! For this very reason, it is better to eat with sauces instead of cooking with chilies. Not all chillies in a plant become equally hot.

But, you also shouldn’t take chili sauces the way you understand a sauce in Northern Europe. To sum it up, a sauce is added to the food – so it almost becomes a main component of the dish, because the whole thing tastes mainly of it then, right?

Chili sauces instructions

More on our post: How to use Hot Sauces – Drip technique

But: with the chili sauces it is quite different. You should season selectively when the food is ready and served.

Bring the different bottles to the table (like with the different jam or cream cheese varieties). You will then “improve” a very specific corner of the dish, drop by drop, through the inherent flavor of the sauce and with its own spiciness (depending on practice and talent). It should be short and varied, and stay under your personal spiciness limit – otherwise everything tastes the same.

With the Drop-a-Drop technique is NEVER TOO HOT – Dropping the Sauces

Heat Level Scale

  • LOW Heat level (1-2) – Mild – Beginner – Supermarket level ūüėČ

For those who have never dealt with spicy food before…. Until now! The addiction takes hold… for Scharfista beginners.

  • Middle-HOTHeat level (3-5) – Medium hot (Estimated, between 3,000 and 30,000 SHU “Scoville Heat Units”)

With the spiciness you can already use the word “hot” but not so loud… For someone who only occasionally uses chilies and the like, the right spiciness . But after a few months of “training” you will quickly feel the heat is not the same, you need more.

  • HUMAN HOTHeat level (6-8) – Hot(Estimated, between 40,000 and 100,000 SHU “Scoville Heat Units”)

Here you need already a certain experience in the matter of chilis and Heat. Occasional “Chili Lovers” get through here well, and experience here pure pleasure. For beginners, this degree of spiciness is too hot, but the pain threshold has not yet been reached. You can still try and test your limits(See “Drop-a-.Drop Technique“).

Don’t forget! Chillies are natural products, the heat levels of fresh pods sometimes vary depending on the seasonal month. And, we don’t want to use additives ūüėČ

  • CRIMINALLY HOTHeat level (9-10) – Hot (Estimated, from 100,000 to 200-300,000 SHU “Scoville Heat Units”)

Oh, yeah, this isn’t fun anymore. Although we only work with fresh chilies and use absolutely no extracts or other tricks, the hot sauces are exclusively for long experienced hotistas … please, no macho contests!!!! It really burns.

Important: Although we have had to deal with young naturals – 10-year-olds who had absolutely no problem with the hottest sauces (of course, always with parental permission) – please put the bottles out of reach of children’s hands…. and also from macho muchachos who want to play nasty tricks on others with hot sauces.