What is the hottest chili pepper in the world?

Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.

What is the Scoville scale?

The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale , but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.

How many chili peppers exist and which ones?

There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.

A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!

Do hot sauces make you gain weight?

Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.

How to make smoked salmon?

Ah, smoked salmon, we all enjoy it at least once a year, yet most of the time we associate smoked salmon with massive production to allow us to savor it during holidays and throughout the year. You might already be thinking it's easier and quicker to buy it ready-made. Well, no, it's actually quite easy to make smoked salmon as long as you have the right equipment and a bit of time on your hands... But don't worry, it won't take you all day...

Smoking salmon

There are two ways to smoke salmon. Cold smoking, which as the name suggests, is done at low temperature and requires a lot of time, several days... This is the technique used by smoked salmon producers. The second method is hot smoking, which means cooking at a much higher temperature. Cold smoking preserves the salmon without cooking it. With hot smoking, the result is almost the same except that it can be done in a few hours instead of several days.

You can smoke salmon steak or fillet, each having its own particularity. The fillet will absorb the smoke very well but it's a bit more delicate to work with. I recommend placing the salmon in aluminum foil before putting it in the smoker. Cut the aluminum foil in a ticket shape so that the smoke can still penetrate the salmon. To smoke salmon, you'll need a temperature of about 100°C (212°F) inside the smoker or barbecue (lid closed), allow 2 hours of cooking per 500g (1 lb), so 4 hours for 1 kg (2.2 lbs), etc... Barbecue models with thermometers are essential for this kind of work... With a meat thermometer, monitor the internal temperature of the salmon, once it reaches 73°C (163°F), the smoked salmon is ready.

Which wood for smoked salmon?

Traditionally, Alder wood is used to make smoked salmon. In the USA, they don't use wood chips, but cook the wood directly on a plank, this way the salmon stays whole and most importantly, it really takes on the flavor of the wood. You are now ready to smoke your own salmon, remembering that to get good smoked salmon, you'll need to find good salmon...

the sauces

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