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.

All the tips for smoking with a wood-fired barbecue

You've been intrigued by my presentation on meat smoking, but you don't have a smoker, yet you're ready to get cooking to enjoy perfectly tender meat. Rest assured, if you have a barbecue, you have the necessary equipment to smoke your own food. For this, you'll need to be patient and have some time on your hands.

The difference between a smoker and a barbecue is that the smoker is specially designed so that the flame is not under the meat, thus not causing direct, rapid cooking (what we call grilling). The smoker contains the fire and maintains a rather low temperature between 95 and 120°C. Whereas your grill barbecue is designed to cook quickly and hot with temperatures around 250°C. However, you can make a small fire and contain it on one side of the barbecue, which will develop low heat - this is the art of true barbecue. To do this, you'll need to follow these instructions

the fuel: You'll need your wood barbecue, wood or charcoal, fire, a drip pan large enough for your barbecue, a container full of water, and a thermometer. Not to mention the meat, such as duck breast for example, or salmon, or whatever you fancy.

the fire: Remove the grill grate and make a fire on one side of the barbecue. If it's windy, make the fire on the windward side, as you'll need the air current for the smoke. Then place the drip pan on the opposite side of the fire, put the grill grate back on the barbecue, and once the embers have turned white (a fine layer of ash forms on top), the temperature is right. All that's left is to place the water container to add humidity and prevent the meat from drying out. Then place the meat and close the barbecue lid.

the draft: an essential element for successful smoking, there must be an opening under the barbecue and one on the lid to allow air to pass through and thus promote smoke production, all while maintaining a temperature between 95 and 120°C.

final tips: It's crucial not to keep lifting the lid constantly. However, you'll need to add wood or charcoal from time to time. Once you manage to maintain the temperature, smoking will no longer be a problem for you.

the sauces

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