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Most (perhaps not all) of the superhot sauces are
better described as tincture of capsaicin. Rather than being culinary
concoctions, they are essentially extracts of the "hot" chemical component
of chilies. A fairly typical example of the American propensity to ruin
good things through ignorance or excess. This national characteristic is a
strength in many of areas of life, but tends to ruin good food--not just a
croissant, but a jelly bean croissant, for example...
I grew up in Latin America, eating the hottest of
peppers, but most superhot "sauces" are related to chilies like citric acid is
related to lemon. The whole concept sort of seems to fly in the face of
one of NAFEX's goals--to seek out the very finest fruit of its kind. Why
would one want to do just the opposite with the chili fruit?
Just wondering,
Steve Herje, Lone Rock, Wisconsin, USDA zone
3
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