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...
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