Blair Lazar: to taste his sauce is to experience ‘pure heat’
Posted on 05/07/2005 7:07:19 PM PDT by saquin
"We live in an extreme world," explains Blair Lazar, a hot sauce creator. "And I make extreme foods.' In his hands is the hottest spice in the world, an ultra-refined version of chilli powder so fiery that customers must sign a waiver absolving him of any liability if they are foolish enough to try it.
Locked in a crystal flask sealed with wax and a tiny skull, Mr Lazar's mouth-blistering concoction is pure capsaicin - the chemical that lends habanero and jalapeno peppers their thermo nuclear heat.
Blair Lazar: to taste his sauce is to experience ‘pure heat’ His "16 Million Reserve", which is released to the public this week, is the holy grail of hot sauces, the hottest that chemistry can create.
It is 30 times hotter than the spiciest pepper, the Red Savina from Mexico, and 8,000 times stronger than Tabasco sauce. To put the tiniest speck on the tip of your tongue is to experience "pure heat", Mr Lazar says.
Although capsaicin does not actually burn - it fools your brain into thinking that you are in pain by stimulating nerve endings in your mouth - some medical experts believe that it could kill an asthmatic or hospitalise a user who touched his eyes or other sensitive parts of the anatomy.
Mr Lazar has trained his palate to endure the sensation, but he remembers the moment he dared to taste his "16 Million Reserve".
"The pain was exquisite," he said. "It was like having your tongue hit with a hammer. Man, it hurt. My tongue swelled up and it hurt like hell for days."
The eye-watering qualities of peppers are measured in internationally recognised Scoville units, developed by Wilbur Scoville, an American chemist who, in 1912, asked tasters to evaluate how many parts of sugar water it took to neutralise capsaicin heat.
Today, capsaicin content is measured in parts per million, using a process known as high-performance liquid chromatography; one part being equivalent to 15 Scoville units. Benign bell peppers rate zero Scoville units and the Red Savina entered Guinness World Records at 570,000 units.
Pure capsaicin, meanwhile, has a heat score of 16 million units - inspiring the name for Mr Lazar's latest creation. Each of the 999 limited-edition bottles, priced at $199 (£105), contains just a few crystals. The powder is so strong, however, that Mr Lazar estimates that it would have to be dissolved in 250,000 gallons of water before it could no longer be tasted.
His career as a hot sauce creator began when he found that the best way to clear drunks out of his seaside bar was to give them free chicken wings dipped in an eye-watering home-made hot sauce.
Now he runs Extreme Foods in New Jersey, selling his existing range, including "Mega Death" and "Jersey Death", the latter, according to Mr Lazar, being the world's hottest usable condiment.
He keeps a fridge full of iced spring water in his office for those brave enough to try some. Most tasters sweat heavily and are unable to see for tears for up to half an hour.
It takes several tons of fresh peppers to produce 1lb of capsaicin for the 16 Million Reserve, and the work takes months. First, moisture is removed from the fresh peppers until a thick tar-like substance remains.
The means by which all further impurities are eliminated, leaving pure capsaicin powder, is a trade secret, but the work takes place in a laboratory where Mr Lazar and his team wear sealed suits with masks to avoid inhaling the dust.
Five years ago Mr Lazar created "2am Reserve" in honour of the hour at which he once closed his bar. It was hotter than any other chilli product on the market, measuring up to 900,000 Scoville units.
He then distilled even stronger chilli extracts, including the scorching "6am Reserve" at 10 million units. Most of the signed and numbered bottles of "16 Million Reserve" will be bought by aficionados known as chilli heads.
Buyers have to sign a disclaimer warning that any handling "must be under a controlled environment using protective gloves and safety eye wear".
"It shouldn't be used for flavour," says Mr Lazar. "The only function is its heat value." He prefers not to speculate on what might happen should anyone be foolish enough to down an entire bottle. Rinsing the mouth with milk is among the best remedies as the capsaicin binds to fat molecules; it will also dissolve in alcohol.
Internet sites such as the hot sauce weblog and sweatnspice.com have been abuzz with talk about this week's release, with many collectors planning to buy at least two bottles - one to display and the other to try.
But one chilli head who obtained an early sample dropped a single grain into a pan of tomato soup. After persuading his wife to try a spoonful, he reported that: "She threatened divorce once she could speak again.''
Blair Lazar: to taste his sauce is to experience ‘pure heat’
"It was like having your tongue hit with a hammer. Man, it hurt. My tongue swelled up and it hurt like hell for days."
Yea, that's a sensation I want to keep doing until I'm immune to it.
P.S. Water does absolutely no good on really hot sauces. The best thing to stop the burning is heavy cream, half and half, or buttermilk.
The worst thing is accidentally rubbing your eye when you have hot sauce on your fingers. A friend of mine did that at a restaurant years ago, and spent 20 minutes in the bathroom flushing his eye with water.
| El Yucateco XXXtra Hot Habanero |
|
||
 |
|
||
"It was like having your tongue hit with a hammer. Man, it hurt. My tongue swelled up and it hurt like hell for days."
And who wouldn't want to experience that? sheeesh
Now we have a new more effective weapon against criminals. This stuff used as pepperspray will stop ANY criminal.
Capsaicin is an incredibly powerful and stable alkaloid seemingly unaffected by cold or heat, which retains its original potency despite time, cooking, or freezing. Because it has no flavor, color, or odor, the precise amount of capsaicin present in chiles can only be measured by a specialized laboratory procedure known as high performance liquid chromatography (HPLC). Although it has no odor or flavor, it is one of the most pungent compounds known, detectable to the palate in dilutions of one to seventeen million. It is slightly soluble in water, but very soluble in alcohols, fats, and oils.
P.A. Bucholtz in 1816 first discovered that the pungent principle of peppers could be extracted from the macerated pods with organic solvents. In 1846, L. T. Thresh reported in Pharmacy Journal that the pungent principle could be extracted in a crystalline state. It was Thresh who named the substance capsaicin. In 1878, the Hungarian medical scientist Endre Hogyes extracted capsaicin, which he called capsicol, and discovered that it stimulated the mucous membranes of the mouth and stomach and increased the secretion of gastric juices. Capsaicin was first synthesized in 1930 by E. Spath and F.S. Darling. It has virtually no odor or flavor, but it is one of the most pungent compounds known, detectable to the palate in dilutions of one to seventeen million. It is slightly soluble in water, but very soluble in alcohol, fats, and oils.
The word capsaicin actually describes a complex of related components named capsaicinoids by Japanese chemists S. Kosuge and Y. Inagaki in 1964. Capsaicinoids are the chemical compounds that give chile peppers their bite. Scientists have identified and isolated six naturally occurring members of this fiery family and one synthetic cousin, which is used as a reference gauge for determining the relative pungency of the others.
The major capsaicinoids that are contained in the crystalline extract and their percentages are capsaicin (69%), dihydrocapsaicin (22%), and three minor related components: nordihydrocapsaicin (7%), homocapsaicin (1%), and homodihydrocapsaicin (1%).
The synthetic capsaicinoid vanillylamide of n-nonanoic acid (VNA), was administered to sixteen trained tasters by researchers Anna Krajewska and John Powers at the University of Georgia. The tasters compared the heat of VNA to the four natural capsaicinoids and the results were as follows.
The mildest capsaicinoid was nordihydrocapsaicin (NDHC), which was described as the "least irritating" and "fruity, sweet, and spicy." Next was homodihydrocapsaicin (HDHC), a compound described as "very irritating," and one that produced a "numbing burn" in the throat, which also was the most prolonged and difficult to rinse out.
The two most fiery capsaicinoid compounds were capsaicin (C) and dihydrocapsaicin (DHC), which produced burning everywhere from the mid-tongue and palate down into the throat. Evidently, all of the capsaicinoids work together to produce the pungency of peppers, but capsaicin itself is still rated the strongest.
Pure capsaicin is so powerful that chemists who handle the crystalline powder must work in a filtered "tox room" in full body protection. The suit has a closed hood to prevent inhaling the powder. Said pharmaceutical chemist Lloyd Matheson of the University of Iowa, who once inhaled some capsaicin accidentally: "It’s not toxic, but you wish you were dead if you inhale it." "One milligram of pure capsaicin placed on your hand would feel like a red-hot poker and would surely blister the skin," said capsaicin expert Marlin Bensinger.
Did capsaicin evolve to protect chile peppers from mammalian predators? That's the theory of Dr. Michael Nee of the New York Botanical Garden. Scientists have long speculated that plants produce secondary metabolites, chemicals that are not required for the primary life support of the plant. These metabolites fight off animal predators and perhaps even competing plant species.
Nee speculates that the capsaicin in chiles may be such a metabolite. It prevents animals from eating the chiles, so that they can be consumed by fruit-eating birds who specialize in red fruits with small seeds. Mammals perceive a burning sensation from capsaicin but birds do not. The seeds pass through the birds' digestive tract intact and encased in a perfect natural fertilizer. Many experts believe that the wild chiltepin (C. annuum var. aviculare) was spread by this method from South America to what is now the U.S.-Mexico border.
It has long been believed that capsaicin was present only in the pods of the Capsicum genus and in no other plant or animal material. However, during my research I uncovered a quote from W. Tang and G. Eisenbrand in Chinese Drugs of Plant Origin: "Capsaicin, the pungent principle of Capsicum species, was isolated from ginger rhizome." Chemical engineer and capsaicin expert Marlin Bensinger strongly believes this finding to be in error. He says the proper chemical precursors are simply not found in ginger.
Toxicity of Capsaicinoids
In order to determine the lethal toxic level of capsaicinoids in animals, and to extrapolate that level for humans, researchers in 1980 performed a rather gruesome experiment with mice, rats, guinea pigs and rabbits. Pure capsaicin was administered intraveinously, subcutaneously, in the stomach, and applied topically until the animals died. The lethal toxic doses of capsaicin, measured in milligrams per kilogram of animal weight ranged from a mere .56 milligrams when administered intraveinously to 190 milligrams when consumed to 512 milligrams when applied topically--which means that the poor animals were drowned in it. Indeed, the probable cause of death in all cases was presumed to be respiratory paralysis. Guinea pigs were the most sensitive to capsaicin, while rabbits were less susceptible. The author of the study, T. Glinsukon, concluded that the acute toxicity of capsaicinoids as a food additive in mankind was neglible. If humans are about as sensitive as mice, the acute fatal toxicity dose for a 150 pound person would be about thirteen grams of pure, crystalline capsaicinoids, which frankly, sounds high to us. I think that less than that would be lethal.
There have been investigations in dangerous doses in humans of the various substances that have capsaicin as an ingredient. For example, C.L. Winek conducted a study that was published in Drug and Chemical Toxicology that examined the overdose potential of Tabasco® Sauce. He concluded that a person of average weight would have to consume nearly a half gallon of the sauce to overdose and become unconscious.
In a related study, rats were fed large amounts of Tabasco® Sauce and suffered "no gross or microscopic pathological changes or any significan biochemical changes in the animals." Their growth rate also remained normal. In a similar study, rats were fed crude extracts of chile pods and crystalline capsainoids by stomach tube while allowed access to normal food and water. None of the rats died and they all appeared normal throughout the study. Of course, the rats were killed and then autopsied, but no gross pathological changes were detected.
Humans have also acted as guinea pigs with oleoresin capsicum. It is an ingredient in super-hot sauces with words in the name like insanity, death, and suicide. These sauces are tasted at food shows by people who have no idea of how hot they are. Some people, with few tastebuds in the mouths, are not bothered by the extreme heat. But most people react very negatively to the super-hot sauces, experiencing severe burning and sometimes blistering of the mouth and tongue. Other immediate responses have included shortness of breath, fainting, nausea, and spontaneous vomiting. People should be very careful of commercial hot sauces that list oleoresin capsicum as an ingredient.
Aside from the above adverse effects, the super-hot sauce will not hurt you. "Comprehensive nutritional studies have not shown any adverse effects of chile or capsaicinoids even at ten times the maximum use levels," wrote the one world’s experts on capsaicin, V.S. Govindarajan, author of the mammoth study, Capsicum--Production, Technology, Chemistry and Quality. But even if you do overindulge in capsaicinoids, do not worry, for they are quickly metabolized in the liver and excreted in urine within a few hours.
Article excerpted from The Chile Pepper Encyclopedia (William Morrow, 1999)
Sounds like fun...where can I get some?
I meant to say EXPORT
Blair's XXX Habanero Death Chips are pretty good. I bought a few bags at the National Fiery Foods festival in Albuquerque in March.
Blair wasn't there, but I met this guy from Australia named Angus. He was a hoot.
An author was eating habaneros in a restaurant in Chile with a friend. After eating quite a few, he swore that his hearing was affected. When he explained this to the waiter, the waiter smiled and said "Yes, it's true. This is so you can't hear your own screams."
Is there a double-wide in this story? Paging Jeff Foxworthy...
Hot Sauce BUMP
Insane people bump.
We'll run out of rabbits before we'll run out of "smart pills."
They have "Mega Death" chips in the vending machine where I work. Tried a bag. They're great, but they mean business. You wouldn't want to chow down on 'em.
Extract of vanilla works wonderful.
Yep, a hugh and series mistake.
You may be interested in this. Add good dash or two of the sauce mentioned in the article to your next Bloody Mary.
Btw, to quickly soothe a burning mouth, have a can of heavy whipped cream nearby, and use it like an extinguisher in your mouth!
LOL. Necessitity is the mother of invention. At least he didn't spike the toilet paper.
Does she still come dressed in black velvet? That's a good hot sauce. Really nice flavor.
> I don't like the Louisiana or most of the Caribbean style (like less vinegar)
Try Jamaica Jerk. Outstanding! hot hot hot! but lots of depth...
"The pain was exquisite," he said.
Paging all masochists!
I thought the ORANGE 'breed' was the hottest.
I'll just stick with DAVE'S INSANITY SAUCE. When the local Mexicans tried some on their tacos and burritos and threw them in the trash because it was too hot, I knew it was just right for me.
The 16 million unit sauce in this story should ONLY be used as a conversation piece, NOT as a condiment. But if you have a 40 gallon pot of chili you want to risk, my advice is to go very slow. An eyedropper is much too crude an implement to add this stuff. Try steel needles or very short pieces of toothpicks.
Good luck!
I often dice up part of one habanero in cole slaw. Great flavor. You need to make sure you have a large glass of water with you. I've also experimented with putting it in pasta sauces. Again, the flavor is incredible. I use that El Yucateco XXXtra hot habanero sauce on sandwiches frequently, and even on scrambled eggs (w/ avacado) wrapped in a tortilla.
Hehe. Pakistan, are you reading this?
Amazing how much the body can take, though, if #11 is true. 8,000 times stronger than Tobasco Sauce? Holy cats! Itching powder just met its match and then some.
The masochist said, "hurt me."
The sadist said, "no."
Do not make fun of Happy Fun Sauce.
Happy Fun Sauce is currently being used by our troops in Iraq.
Happy Fun Sauce contains a green, radioactive substance which is believed to be of extraterrestrial origin.
I like La Victoria's "Salsa Ranchero" for my chili.
Waterm does NOT put out a chili fire, MILK does!
"His career as a hot sauce creator began when he found that the best way to clear drunks out of his seaside bar was to give them free chicken wings dipped in an eye-watering home-made hot sauce."
Oh yeah, free wings will really chase drunks out of a bar. "Get me away from that tasty cold beer". More free food? Thats it , I'm going home to my wife."
That might even work on Grizzlies.
Actually, crackers put out the fire better by absorbing as much moisture from the mouth as possible. Moisture of any kind just spreads the fire.
When I want heat I pick serranos. Good flavor too. Jalapenos are good for topping off a taco ar a chilidog. Good chopped in a burrito too. For the taste of a really good chili pepper, I seek out poblanos or their dried form, anchos. Great for stuffing. I stuff Anaheims too, but got to add hot sauce.
Over here people make chili pepper water with salt and the little bird pepper. A little heat but not much flavor.
Tabasco is good with creole/cajun fare which I like but it doesn't cut it with Tex/Mex or South American.
Cubans use the habanero or Scotch Bonnet. Probably 'cause Fidel's markets have no food other than rice and beans. All heat so any flavor is lost. I don't know why people are obsessed with eating something so fiery hot they can't taste it. Except for one; my brother in NY. He's nuts.
That makes as much sense as holding your fingers over a flame until the flesh starts to peel back. It seems the older I get the stupider people get.
Dave's Insanity Salsa is pretty good on chips. You do have to let the chip "drain" back into the jar before eating though - don't ever load it up.
I like Dave's, good stuff. My daughter got me a small of something called "instant death" or something like that. Well heck I'm tough, sure I sprinkled it on my taco and ate like I had good sense. About 2 minutes after I started eating I knew that death had just entered the room and was calling. I like hot stuff but I could not talk, my eyes watered to the point I couldn't see, forget breathing. I learned to follow instruction on the bottles.
Wow. Mix that with some water and put it in a squirt gun and you have a awsome non-lethal weapon.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.