ChilliGang, Glen Osmond (2026)

22/10/2023

Again and again🔥🔥

28/07/2023

Made it to the wall of challenge winners….tuff day today.🔥🔥🔥

06/06/2023

Crazy Hot Sauce Deal - 50% off store wide until 30/6/23. Don’t miss out…🌶🌶

29/04/2023

HOT SAUCE IS CHANGING...EXCITING TIMES

The world of hot sauce is evolving, with new trends and innovations emerging all the time. One of the most interesting trends is the move towards unique and unexpected flavor profiles, with hot sauce makers experimenting with ingredients like fruit, chocolate, or even coffee to add complexity and depth to their sauces. Another trend is the focus on artisanal production methods, which allow for greater creativity and quality control, as well as the use of high-quality ingredients.

Additionally, hot sauce makers are responding to the growing interest in health and wellness by incorporating anti-inflammatory and immune-boosting ingredients like turmeric, ginger, and garlic into their products.

The globalization of food culture is influencing the hot sauce industry, with international flavours and ingredients like Korean gochujang and Thai bird's eye chili peppers making their way into hot sauce products.

With all of these exciting developments, the future of hot sauce is sure to bring new and delicious flavours and options for heat seekers everywhere.

11/04/2023

The Scoville unit is a measure of the heat level of chili peppers and other spicy foods. It was invented by Wilbur Scoville in 1912, and has since become a standard method for measuring the spiciness of foods.

Wilbur Scoville was a chemist who worked for the pharmaceutical company Parke-Davis. In the early 1900s, the company was developing a new painkiller called "P.D. No. 37". Scoville was tasked with testing the potency of the drug, but there was no standard method for measuring pain relief at the time.

Scoville realized that capsaicin, the compound that gives chili peppers their heat, also causes a burning sensation in the mouth and throat. He devised a test in which he would dissolve capsaicin extract in sugar water, and then dilute the mixture until it was no longer detectable as spicy by a panel of tasters. The number of dilutions required to reach this point would be the pepper's Scoville rating.

The original Scoville test involved a panel of five testers who would taste the diluted capsaicin extract and report when they could no longer detect any spiciness. The Scoville rating would then be calculated based on the number of dilutions required to achieve this result.

This method was later refined to use a more objective measure of spiciness, using high-performance liquid chromatography (HPLC) to measure the amount of capsaicin in a sample. The Scoville rating is now calculated based on the concentration of capsaicin in a sample, measured in parts per million (ppm).

The Scoville scale ranges from 0 (no detectable spiciness) to over 2 million (extremely spicy). Some of the hottest peppers in the world, such as the Carolina Reaper and the Trinidad Moruga Scorpion, can reach over 2 million Scoville units.

Today, the Scoville unit is widely used to measure the spiciness of not only chili peppers, but also other spicy foods like hot sauces and salsas. It has become an important tool for both chefs and consumers, allowing them to gauge the heat level of a particular food and make informed decisions about what they eat.

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11/04/2023

The Scoville unit is a measure of the heat level of chili peppers and other spicy foods. It was invented by Wilbur Scoville in 1912, and has since become a standard method for measuring the spiciness of foods.

Wilbur Scoville was a chemist who worked for the pharmaceutical company Parke-Davis. In the early 1900s, the company was developing a new painkiller called "P.D. No. 37". Scoville was tasked with testing the potency of the drug, but there was no standard method for measuring pain relief at the time.

Scoville realized that capsaicin, the compound that gives chili peppers their heat, also causes a burning sensation in the mouth and throat. He devised a test in which he would dissolve capsaicin extract in sugar water, and then dilute the mixture until it was no longer detectable as spicy by a panel of tasters. The number of dilutions required to reach this point would be the pepper's Scoville rating.

The original Scoville test involved a panel of five testers who would taste the diluted capsaicin extract and report when they could no longer detect any spiciness. The Scoville rating would then be calculated based on the number of dilutions required to achieve this result.

This method was later refined to use a more objective measure of spiciness, using high-performance liquid chromatography (HPLC) to measure the amount of capsaicin in a sample. The Scoville rating is now calculated based on the concentration of capsaicin in a sample, measured in parts per million (ppm).

The Scoville scale ranges from 0 (no detectable spiciness) to over 2 million (extremely spicy). Some of the hottest peppers in the world, such as the Carolina Reaper and the Trinidad Moruga Scorpion, can reach over 2 million Scoville units.

Today, the Scoville unit is widely used to measure the spiciness of not only chili peppers, but also other spicy foods like hot sauces and salsas. It has become an important tool for both chefs and consumers, allowing them to gauge the heat level of a particular food and make informed decisions about what they eat.