วันศุกร์ที่ 16 พฤศจิกายน พ.ศ. 2555

Dave's Ghost Pepper Naga Jolokia Hot Sauce

Dave's Ghost Pepper Naga Jolokia Hot Sauce Review






Dave's Ghost Pepper Naga Jolokia Hot Sauce




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Dave's Ghost Pepper Naga Jolokia Hot Sauce Feature


  • - NEW Gourmet Hot Sauce
  • - Insanity Level Heat
  • - Jolokia Ghost Pepper
  • - Face Melting Heat
  • - Remarkable Flavor



Dave's Ghost Pepper Naga Jolokia Hot Sauce

A new superhot hot sauce has joined the ranks of our Insanity Sauces. Made with the same Bhut Jolokia/Ghost Peppers (the hottest peppers in the world!) as the 2008 Special Reserve, this is one flavorful but supremely hot sauce.


Ingredients: Ghost Pepper/Naga Jolokia, hot pepper extract, salt, vegetable oil, roasted garlic pulp.

Dave's Gourmet's products are found throughout the U.S. and in several foreign countries. The excellent quality of their items has garnered the company a number of awards including a prestigious gold trophy and 6 silver trophies from NASFT (The National Association for the Specialty Food Trade). Dave's Gourmet has been featured in every major newspaper in the U.S. and on television shows and networks such as Good Morning America, the Today Show, Food Network, CNN, MTV and more.

About the Pepper

The bhut jolokia-also known variously by other names in its native region, most commonly naga jolokia - is a chili pepper generally recognized as the hottest in the world. The pepper is often called the ghost chili. In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 400 times hotter than Tabasco sauce.

Scoville rating

In 2004, India's Defence Research Laboratory (DRL) reported a rating of 1,041,427 units was made using HPLC analysis. For comparison, Tabasco red pepper sauce rates at 2,500-5,000, and pure capsaicin (the chemical responsible for the pungency of pepper plants) rates at 15,000,000-16,000,000 Scoville units.

The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers, i.e. hot sauce. The scale is named after Wilbur Scoville who developed the test in 1912, for more information see Measuring Chilli Heat.



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