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  • Hot Sauce of The Month Club (12 months)


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. For just $14.99 a month, which even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

    $229.95


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. For just $14.99 a month, which even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

  • Hot Sauce of the Month Club (6 months)


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. This offer even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

    $129.95


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. This offer even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

  • Jalapeno Pineapple Sauce Heartbreaking Dawns

    Heartbreaking Dawns Breakwater Jalapeño Hot Sauce – Heartbreaking Dawns uses only the finest natural ingredients to bring you our Jalapeño Pineapple Hot Sauce, a mouth watering island sensation. By blending fresh pineapples with traditional jalapeño flavors, we’ve created a sweet, yet seductive, premium hot sauce. It is a perfect match for chicken, pork, seafood and rice dishes. Our gourmet hot sauce is crafted with a precision and a love that we know you’ll be able to taste.

    Heartbreaking Dawns: Searing Passion

    Sensory Seduction

    Ingredients: Pineapple, Jalapeño Pepper, Onion, Carrots, Vinegar, Habañero Peppers, Sugar, Lime Juice, Salt, Garlic.

    From New York

    $7.95

    Heartbreaking Dawns Breakwater Jalapeño Hot Sauce – Heartbreaking Dawns uses only the finest natural ingredients to bring you our Jalapeño Pineapple Hot Sauce, a mouth watering island sensation. By blending fresh pineapples with traditional jalapeño flavors, we’ve created a sweet, yet seductive, premium hot sauce. It is a perfect match for chicken, pork, seafood and rice dishes. Our gourmet hot sauce is crafted with a precision and a love that we know you’ll be able to taste.

    Heartbreaking Dawns: Searing Passion

    Sensory Seduction

    Ingredients: Pineapple, Jalapeño Pepper, Onion, Carrots, Vinegar, Habañero Peppers, Sugar, Lime Juice, Salt, Garlic.

    From New York

  • Jolokia ( Ghost Pepper ) Powder 1000g ( KILO )

    Pure Jolokia powder 1000g. (That’s right,one thousand grams or one kilo!) or (2.2 pounds). For estaurant or salsa & sauce company use only. Not for an individuals. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08. over ONE MILLION scoville units puts this pepper 3 1/2 times hotter than tha Habanero pepper THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!…………………They are known as BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. ………….
    …….
    Addl. Info: Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result…………..
    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later and kicks bhut like a ghost pepper should! While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “)…………………………………………………………………………………The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit
    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
    Naga Morich (Cobra Chili) in Bangladesh
    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

    $159.95

    Pure Jolokia powder 1000g. (That’s right,one thousand grams or one kilo!) or (2.2 pounds). For estaurant or salsa & sauce company use only. Not for an individuals. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08. over ONE MILLION scoville units puts this pepper 3 1/2 times hotter than tha Habanero pepper THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!…………………They are known as BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. ………….
    …….
    Addl. Info: Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result…………..
    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later and kicks bhut like a ghost pepper should! While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “)…………………………………………………………………………………The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit
    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
    Naga Morich (Cobra Chili) in Bangladesh
    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

  • Jolokia (Ghost Pepper) Mash 16oz.

    Jolokia Ghost Pepper Mash 1 Pound of Fresh Jolokia Peppers in each jar. Mash is typically a product that must be processed before edible but ours is pre-cooked and Ready to Eat. It’s ike eating raw fresh ghost peppers ( not dried ) Fresh peppers have a short shelf life, but these will store for years. Whenever you want the total heat and flavor of ghost peppers you now have it !! Distributed exclusivly by Pepperheads 16 oz. jar

    $19.95 -51%

    Jolokia Ghost Pepper Mash 1 Pound of Fresh Jolokia Peppers in each jar. Mash is typically a product that must be processed before edible but ours is pre-cooked and Ready to Eat. It’s ike eating raw fresh ghost peppers ( not dried ) Fresh peppers have a short shelf life, but these will store for years. Whenever you want the total heat and flavor of ghost peppers you now have it !! Distributed exclusivly by Pepperheads 16 oz. jar

  • Jolokia Ghost Pepper Powder (1 lb)


    PURE Jolokia Powder One Pound.

    This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!

    PURE Jolokia POWDER One Pound is for Restaurant or Salsa & Sauce Company use only, it is not for individuals.

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

    $89.95


    PURE Jolokia Powder One Pound.

    This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!

    PURE Jolokia POWDER One Pound is for Restaurant or Salsa & Sauce Company use only, it is not for individuals.

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

  • Key Lime Select Spice Cajohns

    Key Lime Select Spice Cajohns.   Key Lime Select Adds that Key Lime freshness to any dish. Got to Love that Key Lime flavor !       6.5 oz.

    $6.95

    Key Lime Select Spice Cajohns.   Key Lime Select Adds that Key Lime freshness to any dish. Got to Love that Key Lime flavor !       6.5 oz.

  • Lottie’s Red Hot Pepper Sauce

    The Original Barbados recipe! A national and international award winning gourmet hot pepper sauce. All your dishes and recipes will explode with flavor. Lottie’s Hot Pepper Sauces are thick and rich. They are concentrated and never watered down with vinegar. These Hot Pepper Sauces are approved by the FDA for import and contain no preservatives or coloring. Made by hand in Barbados from native Bonnie Peppers. Use Baja-Cajun Hot Pepper Sauce anywhere you may be currently using a Louisiana-style hot sauce. It replaces that tired, old vinegar tasting Louisiana hot sauce in gumbo, etouffee, chile, eggs, stews, spaghetti sauce, BBQ, and all Mexican dishes. INGREDIENTS: Bonnie Peppers, vinegar, onions, salt and garlic.
    Heat Level = 8
    Size: 5oz. (6.75 oz (191g)
    Region: Barbados

    $9.95

    The Original Barbados recipe! A national and international award winning gourmet hot pepper sauce. All your dishes and recipes will explode with flavor. Lottie’s Hot Pepper Sauces are thick and rich. They are concentrated and never watered down with vinegar. These Hot Pepper Sauces are approved by the FDA for import and contain no preservatives or coloring. Made by hand in Barbados from native Bonnie Peppers. Use Baja-Cajun Hot Pepper Sauce anywhere you may be currently using a Louisiana-style hot sauce. It replaces that tired, old vinegar tasting Louisiana hot sauce in gumbo, etouffee, chile, eggs, stews, spaghetti sauce, BBQ, and all Mexican dishes. INGREDIENTS: Bonnie Peppers, vinegar, onions, salt and garlic.
    Heat Level = 8
    Size: 5oz. (6.75 oz (191g)
    Region: Barbados

  • Mad Dog 357 Gold Edition Hot Sauce

    This sauce is rated at One MILLION Scoville Units !     Gold Edidtion is Mad Dog’s Hottest Hot Sauce.

    This 25th Anniversary Gold Edition Sauce is made with No. 9 Plutonium which is a 9 million Scoville Heat Unit extract. Reaper, Scorpion and Ghost peppers send this over the top hot sauce into heat realms unparalleled by most other sauces.  The combination gives this hot sauce an incredible 1 million Scovilles of heat.

     

     

    $24.95 -17%

    This sauce is rated at One MILLION Scoville Units !     Gold Edidtion is Mad Dog’s Hottest Hot Sauce.

    This 25th Anniversary Gold Edition Sauce is made with No. 9 Plutonium which is a 9 million Scoville Heat Unit extract. Reaper, Scorpion and Ghost peppers send this over the top hot sauce into heat realms unparalleled by most other sauces.  The combination gives this hot sauce an incredible 1 million Scovilles of heat.

     

     

  • Mad Dog Revenge Habanero Chile Extract

    1 Million Scoville Units!  HEAT LEVEL EXTREME

    “WARNING DO NOT CONSUME DIRECTLY. FOOD ADDITIVE ONLY”. One Million Scoville Units.

    The only true habanero pepper extract in the world. MAD DOG’S REVENGE HABANERO & CHILE EXTRACT. This blend of chile pepper and habanero pepper extract has all the flavor and heat of habanero to the extreme.

    2 Fl. Oz.
    Mad Dog ‘s Revenge Habanero Chile Extract….

    $17.95

    1 Million Scoville Units!  HEAT LEVEL EXTREME

    “WARNING DO NOT CONSUME DIRECTLY. FOOD ADDITIVE ONLY”. One Million Scoville Units.

    The only true habanero pepper extract in the world. MAD DOG’S REVENGE HABANERO & CHILE EXTRACT. This blend of chile pepper and habanero pepper extract has all the flavor and heat of habanero to the extreme.

    2 Fl. Oz.
    Mad Dog ‘s Revenge Habanero Chile Extract….

  • Magma Hot Sauce

    Magma
    This is the only bottle of hot sauce you will find that looks like a Lava Lamp. The Oleoresin of Capsicum (the hot stuff) is the “Lava” that gives the effect of a lava lamp. Get this awesome bottle of hot sauce to add to your collection!

    Size:5 oz
    Heat LeveL: 10++
    1,000,000 scoville units

    $7.95

    Magma
    This is the only bottle of hot sauce you will find that looks like a Lava Lamp. The Oleoresin of Capsicum (the hot stuff) is the “Lava” that gives the effect of a lava lamp. Get this awesome bottle of hot sauce to add to your collection!

    Size:5 oz
    Heat LeveL: 10++
    1,000,000 scoville units

  • Marie Sharp’s Fiery Hot 10 oz.

    Marie Sharps Fiery Hot Hot sauce, 10 oz. – Select red habanero peppers, fresh carrots, onions, key lime juice, vinegar, garlic and salt

    $5.95 -26%

    Marie Sharps Fiery Hot Hot sauce, 10 oz. – Select red habanero peppers, fresh carrots, onions, key lime juice, vinegar, garlic and salt

  • Marie Sharps Belizean Heat 10 oz.

    Product of Belieze. Marie Sharp’s Belizean Heat Flavor Soups, Sauces and Stir Frys or add to boiling water for rice, pasta or broiled seafood. Habanero Pepper Mash, Capsicum Oil, Fresh Carrots, White Vinegar, Key lime Juice, Salt, Tomato, New Orleans Cajun and Creole Spices, Onions and Garlic. . 10 oz.

    $5.95 -26%

    Product of Belieze. Marie Sharp’s Belizean Heat Flavor Soups, Sauces and Stir Frys or add to boiling water for rice, pasta or broiled seafood. Habanero Pepper Mash, Capsicum Oil, Fresh Carrots, White Vinegar, Key lime Juice, Salt, Tomato, New Orleans Cajun and Creole Spices, Onions and Garlic. . 10 oz.

  • Marie Sharps Habanero Pepper Sauce Hot 10 oz.

    A medium hot sauce with a taste of carrots, lime, habanero, garlic and vinegar. The first impression of an acid carrot juice is shortly followed by a fresh habanero flavour and a little garlic, and a few seconds later comes the heat. Nice taste but a little too much salt. Heat Level = 6 Size: 10 oz. (142g) Region: Belize

    $5.95 -26%

    A medium hot sauce with a taste of carrots, lime, habanero, garlic and vinegar. The first impression of an acid carrot juice is shortly followed by a fresh habanero flavour and a little garlic, and a few seconds later comes the heat. Nice taste but a little too much salt. Heat Level = 6 Size: 10 oz. (142g) Region: Belize

  • Naga Soreass Hot Sauce

    Naga Soreass Hot Sauce. Warning! This fiery sauce is as vicious as the creature portrayed on the label. It is such a tasty blend of the world’s two hottest peppers ! This raptoresque elixir will devour your taste buds leaving a fiery trail all through your system, then bite once more while leaving. Be careful, it can leave you with a soreass. (naga soreass that is!) ingred: Red Savina & Naga Jolokia peppers,vinegar,onion,tomatoes,lemon juice,garlic,salt,spices. 5 oz. Ohio

    $7.89 -39%

    Naga Soreass Hot Sauce. Warning! This fiery sauce is as vicious as the creature portrayed on the label. It is such a tasty blend of the world’s two hottest peppers ! This raptoresque elixir will devour your taste buds leaving a fiery trail all through your system, then bite once more while leaving. Be careful, it can leave you with a soreass. (naga soreass that is!) ingred: Red Savina & Naga Jolokia peppers,vinegar,onion,tomatoes,lemon juice,garlic,salt,spices. 5 oz. Ohio

  • Outerbridge’s Original Sherry Pepper Sauce White

    A medium hot, very special sauce with a smoky taste of sherry, thyme and chili peppers. A very long aftertaste of sherry and herbs. Perfect with all kinds of grilled and fried meat and dark poultry, also an excellent marinade for shrimps, prawns and lobster.
    Heat Level = 6
    Size: 5 oz. (142g)
    Region: Bermuda

    $11.95

    A medium hot, very special sauce with a smoky taste of sherry, thyme and chili peppers. A very long aftertaste of sherry and herbs. Perfect with all kinds of grilled and fried meat and dark poultry, also an excellent marinade for shrimps, prawns and lobster.
    Heat Level = 6
    Size: 5 oz. (142g)
    Region: Bermuda

  • Pain 100%

    PAIN 100% Hot Sauce – Habanero peppers, water, natural pepper flavoring, vinegar and spices.

    $7.95 -21%

    PAIN 100% Hot Sauce – Habanero peppers, water, natural pepper flavoring, vinegar and spices.

  • Pain is Good Habanero Garlic Salsa #37

    Pain is Good Habanero Garlic Salsa #37. Pain is Good Habanero Garlic Salsa (15.5oz). Garlic lovers unite. Pain is Good Habanero Garlic Salsa is a great blend of garlic and habanero flavor in a hot salsa. The heat is not overbearing and is approachable for a large audience. If you love garlic this is a great choice, eat with chips, tacos, burritos and so much more.
    Gluten Free

    Ingredients: Tomato juice from concentrate, tomatoes, onion, garlic, green chiles (green chile peppers, salt, citric acid), green peppers, apple cider vinegar, vinegar, salt, habanero peppers, dried onion, olive oil, lemon juice concentrate, jalapeno peppers, spices, garlic powder, jalapeno powder, calcium chloride, citric acid.

    $5.95

    Pain is Good Habanero Garlic Salsa #37. Pain is Good Habanero Garlic Salsa (15.5oz). Garlic lovers unite. Pain is Good Habanero Garlic Salsa is a great blend of garlic and habanero flavor in a hot salsa. The heat is not overbearing and is approachable for a large audience. If you love garlic this is a great choice, eat with chips, tacos, burritos and so much more.
    Gluten Free

    Ingredients: Tomato juice from concentrate, tomatoes, onion, garlic, green chiles (green chile peppers, salt, citric acid), green peppers, apple cider vinegar, vinegar, salt, habanero peppers, dried onion, olive oil, lemon juice concentrate, jalapeno peppers, spices, garlic powder, jalapeno powder, calcium chloride, citric acid.

  • Pepperheads Caribbean XXX

    PepperHeads CARIBBEAN XX hot sauce is made free from artificial coloring with extremely great flavor. This Premium Hot Sauce is a combination of tropical herbs with added peppers. The Caribbean seasoning is a blend of natural herbs with a medium heat level. It can be used to season food, (meat, vegetables, eggs, etc.); or add it to spreads and dips. Remember, it

    $5.95 -26%

    PepperHeads CARIBBEAN XX hot sauce is made free from artificial coloring with extremely great flavor. This Premium Hot Sauce is a combination of tropical herbs with added peppers. The Caribbean seasoning is a blend of natural herbs with a medium heat level. It can be used to season food, (meat, vegetables, eggs, etc.); or add it to spreads and dips. Remember, it

  • Pepperheads Hot Sauce Gift Certificate

    Buy the gift of heat for someone!

    A PepperHeads Gift Certificate may be used anywhere on the site for any product at any time!!
    (see “Description” area below for more details)

    Buy the gift of heat for someone!

    A PepperHeads Gift Certificate may be used anywhere on the site for any product at any time!!
    (see “Description” area below for more details)

  • Peri-Peri Sweet Potatoes

    (You may click and paste this Recipe for Free!)…Sweet Peri-Peri Potatoes……Sweet Potatoes ( or yams if you desire )….Zulu Zulu Peri-Peri sauce ( Hot or Extra Hot )….Pre heat oven to 350 degrees…Enough sweet potatoes to serve desired guests…These are easy to prepare…Simply pop them into the oven, cook until soft, slice open and scoop out the flesh of the potatoes….Mash them up with butter and add Peri-Peri sauce to your taste…Tasty and VERY Nutritious….

    $0.99

    (You may click and paste this Recipe for Free!)…Sweet Peri-Peri Potatoes……Sweet Potatoes ( or yams if you desire )….Zulu Zulu Peri-Peri sauce ( Hot or Extra Hot )….Pre heat oven to 350 degrees…Enough sweet potatoes to serve desired guests…These are easy to prepare…Simply pop them into the oven, cook until soft, slice open and scoop out the flesh of the potatoes….Mash them up with butter and add Peri-Peri sauce to your taste…Tasty and VERY Nutritious….

  • PETA BBQ Sauce People Eating Tasty Animals

    (People Eating Tasty Animals)PETA BBQ Sauce
    PETA BBQ Sauce (12 FL.OZ. / 354 ml): From the Chile Pepper Republic comes another sauce for People for the Eating of Tasty Animals. Where’s the beef …and the veal, pork, and chicken too? And don’t forget the whale, dolphin, baby seal, and panda. Loving all God’s creatures next to my potatoes. Ingredients: Tomatoes, Vinegar, Apple Juice, Brown Sugar, Papaya, Garlic, Molasses, Salt, Lime Juice, and Spices. Brand: PETA Sauces Manufacturer: Chile Pepper Republic Awards: none

    $7.95 -21%

    (People Eating Tasty Animals)PETA BBQ Sauce
    PETA BBQ Sauce (12 FL.OZ. / 354 ml): From the Chile Pepper Republic comes another sauce for People for the Eating of Tasty Animals. Where’s the beef …and the veal, pork, and chicken too? And don’t forget the whale, dolphin, baby seal, and panda. Loving all God’s creatures next to my potatoes. Ingredients: Tomatoes, Vinegar, Apple Juice, Brown Sugar, Papaya, Garlic, Molasses, Salt, Lime Juice, and Spices. Brand: PETA Sauces Manufacturer: Chile Pepper Republic Awards: none

  • PETA Garlic Habanero Hot Sauce

    PETA Garlic Habanero Hot Sauce (5 FL.OZ. / 148 ml): People for Eating Tasty Animals is the perfect hot sauce to go on all of your favorite meaty dishes. Loving all God’s creatures next to my potatoes. Ingredients: Habanero Peppers, Distilled Vinegar, Garlic, Salt, and Vegetable Gum. Brand: PETA Sauces Manufacturer: Chile Pepper Republic

    $7.95

    PETA Garlic Habanero Hot Sauce (5 FL.OZ. / 148 ml): People for Eating Tasty Animals is the perfect hot sauce to go on all of your favorite meaty dishes. Loving all God’s creatures next to my potatoes. Ingredients: Habanero Peppers, Distilled Vinegar, Garlic, Salt, and Vegetable Gum. Brand: PETA Sauces Manufacturer: Chile Pepper Republic

  • PETA Steak Sauce People Eating Tasty Animals

    PETA Steak Sauce (People Eating Tasty Animals)(10 FL.OZ. / 283 g): From the Chile Pepper Republic comes another sauce for People for the Eating of Tasty Animals. Where’s the beef …and the veal, pork, and chicken too? And don’t forget the whale, dolphin, baby seal, and panda. Loving all God’s creatures next to my potatoes. Ingredients: Tomato Puree, Vinegar, Raisins, Dextrose, Salt, Modified Food Starch, Lemon Juice Concentrate, Caraml Color, Spices, Orange Concentrate, Potassium Sorbate, Sodium Benzoate, Onion, and Garlic. Brand: PETA Sauces
    Manufacturer: Chile Pepper Republic

    $7.95

    PETA Steak Sauce (People Eating Tasty Animals)(10 FL.OZ. / 283 g): From the Chile Pepper Republic comes another sauce for People for the Eating of Tasty Animals. Where’s the beef …and the veal, pork, and chicken too? And don’t forget the whale, dolphin, baby seal, and panda. Loving all God’s creatures next to my potatoes. Ingredients: Tomato Puree, Vinegar, Raisins, Dextrose, Salt, Modified Food Starch, Lemon Juice Concentrate, Caraml Color, Spices, Orange Concentrate, Potassium Sorbate, Sodium Benzoate, Onion, and Garlic. Brand: PETA Sauces
    Manufacturer: Chile Pepper Republic

  • Reaper Hot Sauce

    The Reaper Hot Sauce One of the hottest and neatest collectibles to come along in a long time!
    Ingredients: Habanero Peppers, Water, African Oleoresin, Scotch Bonnet Peppers, Salt, Onion, Garlic

     

    $9.95

    The Reaper Hot Sauce One of the hottest and neatest collectibles to come along in a long time!
    Ingredients: Habanero Peppers, Water, African Oleoresin, Scotch Bonnet Peppers, Salt, Onion, Garlic

     

  • Ring of Fire Garden Fresh chili sauce

    Ring of Fire Garden Fresh chili sauce. 12.5 Fl. Oz. The “Veggie” Hot Sauce. Farm fresh right to your kitchen, “All Natural” Ring of Fire Garden Fresh Chile Sauce is made from the finest ingredients that Mother Earth has to offer. It is hand crafted in small batches to ensure the fresh-picked flavor and homemade quality. Red ripe tomatoes, lots of onions, roasted garlic, serrano chiles and our special blend of herbs and spices create this truly unique and flavorful experience.
    Ingredients: Vinegar, Tomatoes, Onions, Garlic, Serrano Chiles, Spices, Salt and Sugar

    $11.95

    Ring of Fire Garden Fresh chili sauce. 12.5 Fl. Oz. The “Veggie” Hot Sauce. Farm fresh right to your kitchen, “All Natural” Ring of Fire Garden Fresh Chile Sauce is made from the finest ingredients that Mother Earth has to offer. It is hand crafted in small batches to ensure the fresh-picked flavor and homemade quality. Red ripe tomatoes, lots of onions, roasted garlic, serrano chiles and our special blend of herbs and spices create this truly unique and flavorful experience.
    Ingredients: Vinegar, Tomatoes, Onions, Garlic, Serrano Chiles, Spices, Salt and Sugar

  • Rogue Moruga Blood Orange Scorpion Pepper Sauce

    ROGUE – The Moruga Blood Orange Scorpion Pepper Sauce….Rogue is all natural and all attitude. The unprincipled blend of the hottest peppers in the world, the unique flavor combinations of the Blood Orange, Apples and Pears makes this sauce highly appreciated by extreme heat and flavor aficionados. Refreshing heat with a subtle hint of sweetness, Rogue captures all those exotic blends that you’ve been craving in a gourmet sauce.

    Ingredients:
    Moruga Scorpion Peppers, Jolokia Peppers, Red Serrano Peppers, Blood Oranges, Apples, Pears, Apple Cider Vinegar, Brown Sugar, Lime Juice, Garlic and Ginger.
    5 fl oz.

    $9.89

    ROGUE – The Moruga Blood Orange Scorpion Pepper Sauce….Rogue is all natural and all attitude. The unprincipled blend of the hottest peppers in the world, the unique flavor combinations of the Blood Orange, Apples and Pears makes this sauce highly appreciated by extreme heat and flavor aficionados. Refreshing heat with a subtle hint of sweetness, Rogue captures all those exotic blends that you’ve been craving in a gourmet sauce.

    Ingredients:
    Moruga Scorpion Peppers, Jolokia Peppers, Red Serrano Peppers, Blood Oranges, Apples, Pears, Apple Cider Vinegar, Brown Sugar, Lime Juice, Garlic and Ginger.
    5 fl oz.

  • Slap Ya Mama Cajun Seasoning 8 oz Hot Blend (Red)

    Slap Ya Mama 8 oz Hot Blend Cajun Seasoning…After the tremendous success of our award-winning seasoning blends, So we created “SLAP YA MAMA” HOT, pushing his taste buds to the limit. Mama uses it for those special Cajun dishes and still receives a loving “slap” on the back, but it’s now followed by a “fiery” kiss on the cheek and a desperate plea for water. Recommended for all dishes from popcorn to seafood, breakfast to late night snacks, gourmet foods to French fries. Slap Ya Mama Hot Blend is sure to set your mouth on fire, but at the same time it will add that unique Cajun flavor to any dish.

    Remember, if you can eat it you can “slap” it!

    Ingredients: Salt, Red Pepper, Black Pepper, Garlic. No MSG

    $3.99 -34%

    Slap Ya Mama 8 oz Hot Blend Cajun Seasoning…After the tremendous success of our award-winning seasoning blends, So we created “SLAP YA MAMA” HOT, pushing his taste buds to the limit. Mama uses it for those special Cajun dishes and still receives a loving “slap” on the back, but it’s now followed by a “fiery” kiss on the cheek and a desperate plea for water. Recommended for all dishes from popcorn to seafood, breakfast to late night snacks, gourmet foods to French fries. Slap Ya Mama Hot Blend is sure to set your mouth on fire, but at the same time it will add that unique Cajun flavor to any dish.

    Remember, if you can eat it you can “slap” it!

    Ingredients: Salt, Red Pepper, Black Pepper, Garlic. No MSG

  • Smoked Carolina Reaper POWDER

    Smoked Carolina Reaper powder is now available but not sure for how long. It contains the same heat level as the Guinness Book of Records hottest chili pepper in the world. The Smoked Carolina Reaper powder has a completely different flavor. One of the best qualities of the jolokia ghost peppers is that smoky mouth watering taste. Smoked Carolina Reaper powder has that smokiness but more heat than the previous Guinness Book of Records hottest chili pepper in the world, the Ghost Pepper. Scroll down for more info:

    $16.95$219.95

    Smoked Carolina Reaper powder is now available but not sure for how long. It contains the same heat level as the Guinness Book of Records hottest chili pepper in the world. The Smoked Carolina Reaper powder has a completely different flavor. One of the best qualities of the jolokia ghost peppers is that smoky mouth watering taste. Smoked Carolina Reaper powder has that smokiness but more heat than the previous Guinness Book of Records hottest chili pepper in the world, the Ghost Pepper. Scroll down for more info:

  • Spicy Bbq Sauce Pepperheads All American Sweet n Spicy

    Pepperheads All American Sweet n Spicy Bbq Sauce…BBQ is and AMERICAN Tradition and Professor Pepperhead celebrates his American heritage…Please join him and try this on your next Bbq…ingred: Ketchup, liquid smoke, vinegar, onions, black pepper, garlic, salt, brown sugar, guava pulp, carmel color & sodium benzoate….12 fl oz.

    $7.95

    Pepperheads All American Sweet n Spicy Bbq Sauce…BBQ is and AMERICAN Tradition and Professor Pepperhead celebrates his American heritage…Please join him and try this on your next Bbq…ingred: Ketchup, liquid smoke, vinegar, onions, black pepper, garlic, salt, brown sugar, guava pulp, carmel color & sodium benzoate….12 fl oz.

  • SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE

    (You may click and paste this Recipe for Free!)…SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE……….

    Ingredients: 2 cascabel chiles, 1 tbl. olive oil, 6 cloves garlic chopped, 2 scallions, 8 plum tomatoes, 1 tsp oregano, 1 dozen jumbo shrimp, peeled, salt to taste.

    Directions: Place Cascabel chiles in hot water for approximately 20 minutes or until soft. Remove seeds and stem and slice Cascabel into slithers. Blanch tomatoes in boiling water for 30 seconds, remove and peel skin, cut tomato into quarters and remove seeds. Heat oil, garlic and chile slithers on very low heat for 20 minutes. Add shrimp and chopped scallions five minutes before dish is finished. Salt to taste. Serve over penne and stir in tomatoes. Serves two…………………………………………………………………………………………………..To Reconstitute: Place Cascabel chiles in hot water or stock for twenty minutes, remove softened chiles and cut away seeds and stem.

    $0.99

    (You may click and paste this Recipe for Free!)…SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE……….

    Ingredients: 2 cascabel chiles, 1 tbl. olive oil, 6 cloves garlic chopped, 2 scallions, 8 plum tomatoes, 1 tsp oregano, 1 dozen jumbo shrimp, peeled, salt to taste.

    Directions: Place Cascabel chiles in hot water for approximately 20 minutes or until soft. Remove seeds and stem and slice Cascabel into slithers. Blanch tomatoes in boiling water for 30 seconds, remove and peel skin, cut tomato into quarters and remove seeds. Heat oil, garlic and chile slithers on very low heat for 20 minutes. Add shrimp and chopped scallions five minutes before dish is finished. Salt to taste. Serve over penne and stir in tomatoes. Serves two…………………………………………………………………………………………………..To Reconstitute: Place Cascabel chiles in hot water or stock for twenty minutes, remove softened chiles and cut away seeds and stem.

  • Tabasco brand Chipotle Pepper Sauce

    Pour it on! Our NEW TABASCO

    $4.99 -38%

    Pour it on! Our NEW TABASCO

  • Tabasco Original

    Between 2500-5000 Scoville heat units

    $3.99 -47%

    Between 2500-5000 Scoville heat units

  • Tahiti Joe Camel Toe Chipotle Mango

    Camel Toe Hot Sauce

    Chipotle Mango. A smokey and sweet combo! A delicious addition to any dish!

    Ingredients: Vinegar, Aged Red Peppers, Mangoes, Apple Juice, Sugar, Worcestershire, Ocean Clam Juice, Honey, Diced Tomatoes, Tomato Juice, Habanero, Jalapeno and Chipotle Peppers, Sea Salt, Onions, Parmesan Cheese, Garlic, Carrots, Cilantro, Spices
    Heat Level: 6
    Size: 5 oz.

     

    $7.99

    Camel Toe Hot Sauce

    Chipotle Mango. A smokey and sweet combo! A delicious addition to any dish!

    Ingredients: Vinegar, Aged Red Peppers, Mangoes, Apple Juice, Sugar, Worcestershire, Ocean Clam Juice, Honey, Diced Tomatoes, Tomato Juice, Habanero, Jalapeno and Chipotle Peppers, Sea Salt, Onions, Parmesan Cheese, Garlic, Carrots, Cilantro, Spices
    Heat Level: 6
    Size: 5 oz.

     

  • The Toe of Satan Lollipop

    The Toe of Satan Lollipop
    Do you dare attempt to conquer this sinister lollipop?! The Toe of Satan has been spawned from a devastating 9 million Scoville unit chili extract guaranteed to scorch any mortal’s tongue!
    Can you survive five whole minutes of intense heat?
    Warning! – This product is extremely spicy and has a potential to cause skin and or mouth irritation. The Toe of Satan is intended for use by adults only and should be kept out of reach of children and pets. This product contains high amounts of pure chili extract and is to be handled with extreme caution.

    $4.99

    The Toe of Satan Lollipop
    Do you dare attempt to conquer this sinister lollipop?! The Toe of Satan has been spawned from a devastating 9 million Scoville unit chili extract guaranteed to scorch any mortal’s tongue!
    Can you survive five whole minutes of intense heat?
    Warning! – This product is extremely spicy and has a potential to cause skin and or mouth irritation. The Toe of Satan is intended for use by adults only and should be kept out of reach of children and pets. This product contains high amounts of pure chili extract and is to be handled with extreme caution.

  • Tom’s Roid Rippin Sweet Mesquite Bbq Sauce

    Internet Special.Tom’s passion for making hot sauces takes a step in a new direction.
    Introducing, Tom’s “Sweet Mesquite” BBQ Sauce, a sweet & tangy sauce that’s perfect on anything you’re grilling!
    …gotta try it..ck out the ingredients!!… Ingredients: Tomato Juice, Tomato Paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid Smoke-Mesquite, Butter, Red Habanero Peppers, Olive Oil Blend (Canola Oil, Olive Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion Powder, Paprika, Garlic Power, Black Pepper, Dry Mustard.

    10 fl oz.

    $5.95 -15%

    Internet Special.Tom’s passion for making hot sauces takes a step in a new direction.
    Introducing, Tom’s “Sweet Mesquite” BBQ Sauce, a sweet & tangy sauce that’s perfect on anything you’re grilling!
    …gotta try it..ck out the ingredients!!… Ingredients: Tomato Juice, Tomato Paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid Smoke-Mesquite, Butter, Red Habanero Peppers, Olive Oil Blend (Canola Oil, Olive Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion Powder, Paprika, Garlic Power, Black Pepper, Dry Mustard.

    10 fl oz.

  • Wing Sauce by Pepperheads

    Pepperheads Wing Sauce. A Bright Orange Mild to Medium tasty wing sauce…( also good onther meats )

    $5.95 -26%

    Pepperheads Wing Sauce. A Bright Orange Mild to Medium tasty wing sauce…( also good onther meats )