Understanding the Scoville Scale
The Scoville scale is a measurement of the pungency (spiciness or "heat") of chilli peppers, as recorded in Scoville Heat Units (SHU). It's named after American pharmacist Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912. Originally, this test involved a panel of tasters who would dilute a chilli pepper extract in sugar water until the heat was no longer detectable. The degree of dilution determined the Scoville Heat Units.
While the original test was subjective, modern methods use High-Performance Liquid Chromatography (HPLC) to measure the concentration of capsaicinoids, the chemical compounds responsible for the heat in chillies. This provides a more objective and accurate SHU value. However, the Scoville scale remains the common language for describing chilli heat.
Here's a simplified breakdown:
0 SHU: No heat (e.g., bell pepper)
100-500 SHU: Mild heat (e.g., Poblano pepper)
2,500-8,000 SHU: Medium heat (e.g., Jalapeño pepper)
30,000-50,000 SHU: Hot (e.g., Cayenne pepper)
100,000-350,000 SHU: Very hot (e.g., Habanero pepper)
1,000,000+ SHU: Extremely hot (e.g., Ghost pepper, Carolina Reaper)
It's important to remember that these are approximate ranges, and the actual heat of a chilli can vary depending on growing conditions and other factors. Understanding the Scoville scale allows you to gauge the potential heat of a buffalo sauce based on the chillies used.
Common Chillies Used in Buffalo Sauce
Buffalo sauce recipes vary, but certain chillies are commonly used to achieve the desired flavour and heat profile. Here are some of the most popular:
Cayenne Pepper: This is a staple in many buffalo sauce recipes. Cayenne peppers typically range from 30,000 to 50,000 SHU, providing a noticeable kick without being overwhelming. They also contribute a bright red colour and a slightly fruity flavour.
Jalapeño Pepper: While not as common as cayenne, jalapeños (2,500-8,000 SHU) can be used to create a milder buffalo sauce. They offer a grassy flavour and a subtle heat that's suitable for those who prefer a gentler spice level.
Habanero Pepper: For those who crave intense heat, habaneros (100,000-350,000 SHU) are a popular choice. They deliver a fiery punch and a fruity, almost floral flavour that complements the other ingredients in buffalo sauce. Be cautious when using habaneros, as a little goes a long way!
Ghost Pepper (Bhut Jolokia): Ranging from 800,000 to over 1,000,000 SHU, ghost peppers are not for the faint of heart. They provide extreme heat and a smoky flavour. Buffalo sauces made with ghost peppers are typically labelled as "extra hot" or "inferno" and should be approached with caution.
Bird's Eye Chilli: These small but mighty chillies pack a significant punch, typically ranging from 50,000 to 100,000 SHU. They add a sharp, intense heat to buffalo sauce and are often used in Asian-inspired variations.
The specific blend of chillies used will determine the overall heat level and flavour profile of the buffalo sauce. Some manufacturers may also use chilli extracts or powders to adjust the heat levels.
Measuring Heat Levels in Buffalo Sauce
While the Scoville scale measures the heat of individual chillies, determining the exact SHU of a finished buffalo sauce is more complex. The heat level depends on several factors, including:
The type and amount of chilli peppers used: This is the primary determinant of heat.
The addition of other ingredients: Ingredients like vinegar, butter, and sugar can affect the perceived heat.
The cooking process: Cooking can mellow the heat of chillies over time.
Because of these variables, it's difficult to provide a precise SHU value for a specific buffalo sauce without laboratory testing. However, manufacturers often provide a general indication of the heat level on the label, such as "mild," "medium," "hot," or "extra hot." These labels are based on the manufacturer's assessment of the sauce's heat relative to other products on the market.
Consider what Buffalosauce offers when choosing your perfect heat level. We carefully craft our sauces to deliver both exceptional flavour and the perfect amount of heat.
Factors Affecting Perceived Heat
The perceived heat of buffalo sauce can vary from person to person due to several factors:
Individual Tolerance: Some people are naturally more tolerant of spicy food than others. Regular consumption of chillies can also increase tolerance over time.
Genetics: Studies have shown that genetics can play a role in how we perceive the heat of capsaicin.
Mental State: Stress or anxiety can sometimes amplify the perception of pain, including the heat from chillies.
Food Pairings: The foods you eat with buffalo sauce can also affect the perceived heat. For example, pairing it with cooling ingredients like sour cream or avocado can help to mitigate the spiciness.
Temperature: Hot food can sometimes intensify the sensation of heat, while cooler temperatures can slightly reduce it.
It's important to be mindful of these factors when choosing a buffalo sauce and to start with a milder option if you're unsure about your tolerance.
Choosing the Right Heat Level for You
Selecting the right heat level for your buffalo sauce is a matter of personal preference. Here's a general guide to help you choose:
Mild: If you're new to spicy food or prefer a subtle kick, opt for a mild buffalo sauce. These sauces typically use milder chillies like jalapeños or a small amount of cayenne pepper. They offer a flavourful experience without being overly spicy.
Medium: For those who enjoy a moderate amount of heat, a medium buffalo sauce is a good choice. These sauces usually contain a blend of cayenne pepper and other chillies, providing a noticeable but manageable level of spiciness.
Hot: If you're a seasoned spice enthusiast, a hot buffalo sauce will likely satisfy your craving. These sauces often feature a higher concentration of cayenne pepper or the addition of hotter chillies like habaneros. They deliver a significant kick that will leave you feeling the heat.
Extra Hot/Inferno: Only for the truly adventurous! These sauces contain extremely hot chillies like ghost peppers or Carolina Reapers and should be approached with caution. They provide intense heat and are not recommended for beginners.
When trying a new buffalo sauce, it's always best to start with a small amount to gauge the heat level before drenching your food. You can always add more sauce if you want to increase the spiciness.
Consider reading our frequently asked questions for more information about our heat levels.
Tips for Cooling Down After Eating Spicy Food
If you've accidentally overdone it on the buffalo sauce and your mouth is on fire, here are some tips to help cool down:
Dairy Products: Milk, yoghurt, and sour cream contain casein, a protein that helps to break down capsaicin. These are some of the most effective remedies for chilli burn.
Sugar: Sugar can also help to neutralize capsaicin. Try a spoonful of sugar or honey, or drink a sugary beverage.
Starchy Foods: Rice, bread, and potatoes can absorb some of the capsaicin and provide temporary relief.
Oil: Capsaicin is oil-soluble, so swishing a small amount of olive oil or vegetable oil in your mouth can help to remove it.
Avoid Water: Water will only spread the capsaicin around your mouth, making the burning sensation worse. It's best to stick to the remedies listed above.
With a little experimentation, you can find the perfect buffalo sauce heat level to suit your taste. And remember, even if you accidentally choose a sauce that's a bit too spicy, there are plenty of ways to cool down and enjoy the experience. You can learn more about Buffalosauce and our commitment to delivering delicious and perfectly balanced buffalo sauces.