But if your one that likes to set your mouth aflame, then you’re going to love the usability here. It’s that flavor and heat duo combined that makes it a ton of fun on foods of all types. It’s again best to look at the ingredients list: are there added herbs, tomatoes and spices? Or is it almost exclusively pepper extract and vinegar?

I could feel the heat traveling through my digestive tract, but it didn’t get too far. Like severe menstrual cramps, waves of nausea sent me to lay on the bathroom floor. Beware though, not every hot sauce has a Scoville rating, as they must be officially tested to get one.For example, if a sauce label tells you it’s only to be used sparingly and as a food additive only – please take heed! Business owner Paul Robinson told Teesside Live said the scoville rating of the sauce is the equivalent to US grade pepper spray and is not for the faint-hearted. First time I did it, it smelled like pain and regret,” he says. “The second time I did it, it smelled like misery and trauma. Parkend Pizzeria in Bourton Court, is allowing hardy customers to try out 'Regret Sauce' which has an insane 12 million scoville rating and has a blend of garlic, herbs tomatoes and lime among its ingredients. The first time I tested the hot sauce, it was 3 days ago on a roast beef sandwich I made myself for lunch. Being the hot sauce freak that I am, and a daring one at that, I put a healthy splash on, about a tablespoons worth. Holding the sandwich inches away from my face, I gave up all doubt and dove in, taking a crunchy bite. The sauce tasted smoky at first, then disappointing as it turned out to have the same bitter carrot flavour as other spicier hot sauces. Whilst the taste of it was quite bad, the heat was amazing, hotter than a raw fresh ghost pepper, enough to bring me to tears and scorch my whole mouth. The blaze lasted about 10 minutes after the food was eaten, a little longer than it took me to clean up after myself.

While competitive chilli eating has existed for years in the US, Canada, the UK and Australia among predominantly white men between the ages of 20 and 45, it’s become more mainstream and organized through social media and events like New York’s massive Hot Sauce Expo, Albuquerque’s Fiery Foods Show and Smokin’ Ed’s Pepper Eating Challenge in Fort Mill, South Carolina. Otherwise, you’ll be in for a seriously stressful few hours as your body fights off an overdose of headache-inducing, tongue-numbing, painful spice. Elijah’s Xtreme Regret goes great with wings, in chili, and on grilled meats. I tried it as an addition to my BBQ sauce, and just a few drops added plenty of spiciness to a perviously mild sauce. I also added a few drops onto a BBQ sandwich, and the fruity heat really was a standout. I even got that touch of garlic from just those few drops. That said because the extract it uses is significantly spicier even than most readily available hot sauce extracts, it’s likely that Regret is the hottest hot sauce on the market. Why don’t we know how hot the hottest hot sauces are?Inside you’ll find three hot sauces which each show off the power of a different pepper, letting you savour and sweat out all the intensity of a ghost, red savina or habanero chilli. However, the hottest hot sauces on the market get most of their heat from pepper extract rather than chili peppers, which should create a more consistently spicy product than relying on chili peppers.

For example, jalapenos and chipotle chillies are almost exclusively found in Mexican dishes and so throwing a sauce made up of one of them into your Thai curry might taste a bit odd. The minute you open the bottle, you get a delicious sweet smell. It’s that mix of carrots, tomato paste, apple cider vinegar, and sugar (along with the fruitiness of those Chinense chilies) that are front and center with the aroma.Da Bomb Ground Zero measures at 321,003 SHU, and Da Bomb the Final Answer comes in at 1.5m SHU. At Spicin’s tasting bar in Kansas (which is open through the pandemic), chilli-eaters have to be 18 or over and sign a waiver to try “the Source” – which is recommended to be used one drop at a time and not “around children or pets” – at an astonishing 7.1m SHU. You may see some hot ‘sauces’ marketed as even hotter than this, but anything approaching 1,000,000 units or over is usually so powerful that it’s actually less of a condiment and more of a seasoning/additive only.

Yeaaaaah, everything seems to be going alright. You see that Ghost Chili and are like, “Oh, dis gonna be hot!” Then habaneros and are like, “Oooh, extra hot!” Then, 12 million scoville chilli oleoresin. ……… WHAT!?! For reference, a jalapeno is something like 2,500 – 8,000. Pepper X, the hottest pepper currently around, is a little over 3,000,000. So, in this tiny bottle, we have enough heat to be equivalent to 4 Pepper X peppers. Heee-yah!To properly understand how hot your chosen sauce is going to be, it’s wise to get acquainted with the Scoville chart (SHU), an official accreditation of heat for chilli peppers. Just remember — a few drops is likely all you need to turn a bland dish into a fiery one. Don’t go throwing down a teaspoon-full on first use, or you’ll be hurting. Collectibility I turned to milk, often on the table in front of competitor at chilli-eating competitions, but it’s an immediate disqualification if they take even a tiny sip. I gulped it down, imagining myself in the ER explaining my state to frontline workers in a pandemic. It’s largely driven by ego, showing off and a fondness for thrill-seeking, says Troy Primeaux, owner of Primo’s Peppers and the developer of the 7 Pot Primo, another one of the world’s hottest peppers at 1,473,480 Scoville heat units (SHU). Remember though that a sauce made from a 1,000,000 SHU pepper is not likely to rate that highly itself, as condiments tend to dilute these levels down to make them more bearable.