An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

--Bryan

Food Snob wrote:

An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

It's called "pure cap" but it's only 500,000 Scoville units --
barely hotter than a habanero -- pure capsaicin would be
16,000,000 Scoville units (per Wikipedia).

Steve

Food Snob wrote:
An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

I've used it. Wasn't too impressed.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

On May 4, 5:46 pm, (Steve Pope) wrote:
Food Snob wrote:

An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

It's called "pure cap" but it's only 500,000 Scoville units --
barely hotter than a habanero -- pure capsaicin would be
16,000,000 Scoville units (per Wikipedia).

It is dilute cap. Ingredients= oleoresin capsaicin in a base of
vegetable oil.

Have you ever used it?

Steve

Food Snob wrote:
On May 4, 5:46 pm, (Steve Pope) wrote:
Food Snob wrote:

An indispensable ingredient if you want to add heat without altering
flavor.
Anyone else use this?
http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92
It's called "pure cap" but it's only 500,000 Scoville units --
barely hotter than a habanero -- pure capsaicin would be
16,000,000 Scoville units (per Wikipedia).

It is dilute cap. Ingredients= oleoresin capsaicin in a base of
vegetable oil.

Have you ever used it?
Steve


I use Dave's Insanity Sauce when I want to just add heat. One drop is
about right for a bowl of soup.

Bob

On May 4, 6:47 pm, zxcvbob wrote:
Food Snob wrote:
On May 4, 5:46 pm, (Steve Pope) wrote:
Food Snob wrote:

An indispensable ingredient if you want to add heat without altering
flavor.
Anyone else use this?
http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92
It's called "pure cap" but it's only 500,000 Scoville units --
barely hotter than a habanero -- pure capsaicin would be
16,000,000 Scoville units (per Wikipedia).

It is dilute cap. Ingredients= oleoresin capsaicin in a base of
vegetable oil.

Have you ever used it?
Steve

I use Dave's Insanity Sauce when I want to just add heat. One drop is
about right for a bowl of soup.

Dave's alters the taste somewhat. I used to use it before I
discovered Pure Cap.

Bob

--Bryan

On May 4, 5:54 pm, "Dave Bugg" wrote:
Food Snob wrote:
An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

I've used it. Wasn't too impressed.

Would you elaborate?

--Bryan

Food Snob wrote:
On May 4, 5:54 pm, "Dave Bugg" wrote:
Food Snob wrote:
An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

I've used it. Wasn't too impressed.

Would you elaborate?

Sure. It didn't add the amount of heat that it should have in a batch run of
our spicy-style sauce. We sent a bottle of the Pure Cap in for an evaluation
of scolville, and it measured out to have 287,000 S.U. rather than the
stated 500,000. We returned the rest of the Pure Cap to the distributor.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

Dave Bugg wrote:

It didn't add the amount of heat that it should have in a
batch run of our spicy-style sauce. We sent a bottle of the
Pure Cap in for an evaluation of scolville, and it measured
out to have 287,000 S.U. rather than the stated 500,000. We
returned the rest of the Pure Cap to the distributor.

Hmm... I wonder what the equivalent of melamine is for jacking
up the Scoville reading in a lab test?

S.

On May 5, 9:41 am, Food Snob wrote:
An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?


Indispensable! Great steaming heaps of bovine ordure.

If I want hot I select a chilli of the appropriate hotness and add the
right amount. I grow, I eat, I enjoy. Simple. Why do I need some
processed product? Because some advertising campaign or TV show said
I should? Do you really think you have or need such a fine level of
control? Take more water with it.

David

Food Snob said...

An indispensable ingredient if you want to add heat without altering
flavor.

Anyone else use this?

http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92

--Bryan


Why use it? Just to make 'em sweat?

I think it WOULD alter (detract) from the flavor of a dish by shifting the
experience from flavor to burn.

I might've tried it back in college!

Andy