Am I brave enough??

[bradger]

The Scoville scale | alimentarium

Wilbur Scoville, a pharmacologist, invented the Scoville scale in 1912 to measure the pungency of peppers and chillies, generally related to their capsaicin content. To establish a chilli pepper’s rating, Scoville would prepare it in a solution, which was then tested by five people. He increased...

www.alimentarium.org

melt it mix with other mild cheese and make nachos

 

[texomakid]

I just ran across this thread

Steve, I just put a roll of toilet paper in my freezer in your honor.
I like spice but I can't hardly handle the hotter Jalapeños. No way I could ever eat those peppers. Watching for your results......... Good luck my friend.

 

[Steve H]

I just ran across this thread

Steve, I just put a roll of toilet paper in my freezer in your honor.
I like spice but I can't hardly handle the hotter Jalapeños. No way I could ever eat those peppers. Watching for your results......... Good luck my friend.

Thanks, I may need it!

 

[chopsaw]

And. All I can say is........God gawd!!!!! The heat is there, VERY THERE! But it really did a great job of bringing this to another level that I wouldn't have imagined. I was careful with how much I put on the pizza. And I'm glad I did. But this added wonderful heat and flavor. The smoky heat really set the sauce off. Thank you [IMG alt="tropics"]https://www.smokingmeatforums.com/data/avatars/s/85/85724.jpg?1546025052[/IMG] tropics

Was that Richies reaper powder ?
Steve that is the same stuff I was telling you I put in the smoked sausage I just did .
I love it , but a little goes a loooooong way .

 

[Steve H]

Was that Richies reaper powder ?
Steve that is the same stuff I was telling you I put in the smoked sausage I just did .
I love it , but a little goes a loooooong way .

Yes it is. Awesome stuff! And boy, does it pack a punch!

 

[chopsaw]

Yes it is. Awesome stuff! And boy, does it pack a punch!

Add some to sausage . I did fresh and smoked . Like the fresh better . Adds heat and flavor .