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Top News In உமிழும் உணவுகள் Today - Breaking & Trending Today

Living high with the hogs: Mountain hog farm revives historic breed

Morning cool still hangs over the grassy fields at Smoky Mountain Mangalitsa Farm  as Catherine Topel approaches a pair of 350-pound sows with a. ....

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The Scoville Scale: How Hot Is That Pepper?


Julie eshaies/Shutterstock
How the Scoville Scale Works
Now, scientists extract the heat-inducing chemicals and measure their pungency by using High-Performance Liquid Chromatography. The relative heat is measured in Scoville heat units (SHUs). That stands as the primary means of determining spiciness in food (and the effectiveness, in another use of capsaicin which is one of the major capsaicinoids of pepper spray).
A bell pepper, for example, checks in on the Scoville scale at zero SHUs. Chomping down on a bell pepper would not prompt so much as a raised eyebrow or a reach for a glass of water. But that s the absolute bottom of the scale. From there, things get interesting. ....

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N.J. is hot sauce heaven. Meet the university president and ex-cop who love to bring the heat.


N.J. is hot sauce heaven. Meet the university president and ex-cop who love to bring the heat.
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PuckerButt Purgatory Hot Sauce. Area 51 The Sauce That Doesn’t Exist. Colon Cleaner. Pure Bred Idiot. Ass Blaster (packaged in a miniature outhouse box, of course).
Hot sauce makers try to outdo each other in naughty, noxious names, but make no mistake: There’s science, craftsmanship and hard work behind those hellfire condiments.
Hot sauces are burning up right now. The industry has grown 150% since 2000 more than BBQ sauce, mustard, ketchup and mayonnaise combined. The global hot sauce market, now approaching $4.5 billion, is expected to reach $6 billion by 2025. ....

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Not too hot to read: "Chile Peppers: A Global History"


It captures the imagination and scorches the palate. It’s the chile pepper, a rugged little fruit that is found throughout the world’s cuisine. Pepper expert Dave Dewitt explores the spice in his new book,
Chile Peppers: A Global History (University of New Mexico Press, 368 pages, $29.95). The book, which was released in September, is a culmination of DeWitt’s decades researching the fruit.
“When I first moved to New Mexico in 1974, I had only had one hot and spicy dish in my life,” says DeWitt, 76. He wanted to sell articles about his new home, though, and discovered that spicy foods could be central to that. “You can’t write about New Mexico food without writing about chile peppers.” ....

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