The capsaicin chemical in chili peppers is what leads to the burning sensation we feel when we eat chili peppers. The burn that we experience in our mouths is not exactly a flavour; rather it is a reaction of our body to the capsaicin chemicals, as a result of the activation of our bodies’ pain receptors. As soon as you bite into a chili pepper, the capsaicin molecules latch on to your cells’ pain receptors located in your lips, mouth, and tongue, which causes the burning sensation.
Hurt Berry Farms have curated a selection of 16 varieties of various chilies from mild to super hot to deliver an all over burn, and a “pepper forward” hot saucing experience.
Heat Level: 9/10
Ingredients: White Vinegar, Water, Red Savina Habaneros, Jalapenos, Garlic Scapes, Fatalii Chilies, Trinidad Moruga Scorpion Chilies, Carolina Reaper Chilies, Yellow 7 Pot Chilies, Sugars (organic cane sugar*), Sugar Rush Peach Chiles, Ghost Peppers, Chilhuacle Chiles, Kosher Salt, Tuxtla Chiles, Mustard Naga Brain Chilies, Big Mustard Mama Chilies, 7 Pot Primo Chilies, Thai Birdseye Chilies, Korean Gochugaru Chilies, Aji Panca Chiles, Xanthan Gum
- Chicken Wings
- Soups, Ramen
- Aiolis, Dips
- Tacos, Mexican Fare
- Curries, Rice Dishes