We were going to do something clever, or even post another review today…but we got caught up with decorating for the Halloween eve and taking the kids trick-or-treating. We’ll get back to work tomorrow with all sorts of hot and spicy topics.

Happy Halloween!

A lot has been made of capsaicin lately as a future pharmaceutical compound to help with analgesia. The news continues, even today. Check out this article from the AP:

Doctors Test Hot Sauce for Pain Relief

More interesting than the novelty of using capsaicin is the cellular physiology of the TRPV1 itself, which is the cellular gate which really allows capsaicin to work its magic. Check out this description of it from a researcher from the University of St. Andrews in Scotland:

Capsaicin, the main pungent component of chilli peppers, has long been known to produce a painful irritant effect if injected into the skin, applied to sensitive structures such as the cornea, or tasted. [1] Despite this, the molecular target of capsaicin has only recently been elucidated. [2] The ‘capsaicin receptor’ or TRPV1 is a cation selective ligand-gated ion channel first cloned by Julius and co-workers in 1997 (FIgure 1). [2] This receptor is activated by capsaicin and other vanilloid moiety-containing compounds including resiniferatoxin (RTX, Figure 2). TRPV1 is also activated by heat above ~45 degrees Celcius and conditions below pH 5.5. [2] Activation of TRPV1 causes depolarisation, and excitation of the nociceptive nerve terminals, on which TRPV1s are located, leads to the perception of pain. [1] Additionally, the large influx of calcium, resulting from TRPV1 activation, results in release of substance P, which cause intense responses local to the sight of receptor stimulation. Despite the adverse effects, the use of topically applied capsaicin to treat painful skin disorders has met with some success. The analgesic effect of capsaicin can be rationalised by prolonged activation of TRPV1 causing the receptor to desensitise. Longer-term resistance to capsaicin can be attributed to the large influx of Ca2+ causing nerve terminal degeneration. Therefore, TRPV1 antagonists rather than agonists are likely to be the therapeutically most important compounds.

Capsaicin, the main pungent component of chilli peppers, has long been known to produce a painful irritant effect if injected into the skin, applied to sensitive structures such as the cornea, or tasted. [1] Despite this, the molecular target of capsaicin has only recently been elucidated. [2] The ‘capsaicin receptor’ or TRPV1 is a cation selective ligand-gated ion channel first cloned by Julius and co-workers in 1997 (FIgure 1). [2] This receptor is activated by capsaicin and other vanilloid moiety-containing compounds including resiniferatoxin (RTX, Figure 2). TRPV1 is also activated by heat above ~45 degrees Celcius and conditions below pH 5.5. [2] Activation of TRPV1 causes depolarisation, and excitation of the nociceptive nerve terminals, on which TRPV1s are located, leads to the perception of pain. [1] Additionally, the large influx of calcium, resulting from TRPV1 activation, results in release of substance P, which cause intense responses local to the sight of receptor stimulation. Despite the adverse effects, the use of topically applied capsaicin to treat painful skin disorders has met with some success. The analgesic effect of capsaicin can be rationalised by prolonged activation of TRPV1 causing the receptor to desensitise. Longer-term resistance to capsaicin can be attributed to the large influx of Ca2+ causing nerve terminal degeneration. Therefore, TRPV1 antagonists rather than agonists are likely to be the therapeutically most important compounds.

Figure 2: Capsaicin, RTX and 5-iodo RTX

Since the report by Julius and co-workers that capsaicin exerts its main biological effects via activation of TRPV1, [2] there has been huge interest in the synthesis of both agonists and antagonists of this receptor.[3] We are interested in the synthesis of compounds that will interact selectively with TRPV1 and assist our studies of this receptor.

1. H. P. Rang, M. M. Dale, J. M. Ritter and P. K. Moore, Pharmacology; 5th ed., Churchill Livingstone: London, 2003.

2. M. J. Caterina, M. A. Schumacher, M. Tominaga, T. A. Rosen, T. A. Levine, and D. Julius, The capsaicin receptor: a heat-activated ion channel in the pain pathway. Nature 1997, 389, 816-824.

3. A. Szallasi, G. Appendino, Vanilloid Receptor TRPV1 Antagonists as the Next Generation of Painkillers. Are we putting the Cart before the Horse? J. Med. Chem. 2004, 47, 2717-2723.

While this may seem like scientific mumbo-jumbo to many people, the ramifications are huge. No drug is utilized best until we know its mechanism of action and how to make it work on our cells the way we want it to do so. To have this increased understanding of this receptor makes it likely that capsaicin research will continue to ramp up and that some novel pain management is in our future. For all of us. Think about that the next time you’re sucking wind after eating something that’s laden with capsaicin heat!

(Article above reprinted with courtesy and credit given to the researchers at St. Andrews University)

While we generally have a disdain for Tabasco sauce as a mass-produced version of spicy vinegar, there’s no escaping the interest and lore around the brand. With the recent publication of a book about the history of the Tabasco brand, more attention (if that’s even possible) has been focused on the little island in Louisiana which is the center of the Tabasco universe.

Avery Island, La.: Tabasco and wildlife
By MARY FOSTER Associated Press Writer
Article Launched: 10/29/2007 12:32:15 PM PDT

AVERY ISLAND, La.—Not long after you cross the little bridge leading over Bayou Petite Anse—”Little Cove’” in the Cajun French spoken in these parts—whiffs of the spicy fragrance of Tabasco pepper drift through the air.

Stand next to the factory where they pump out the hot sauce at the rate of 600,000 bottles a day, and the powerful essence is enough to make your eyes water and start you coughing.

E.A. McIlhenny invented the blend of peppers, salt and vinegar here after the Civil War, and everything on 2,200-acre Avery Island, from the bayou bridge on, belongs to his descendants. Visitors can tour the factory where the family still produces the famous condiment, which now generates $250 million in annual revenue, according to the just released book, “McIlhenny’s Gold: How a Louisiana Family Built the Tabasco Empire.”

But there’s another tourist draw here in addition to the Tabasco factory - a 250-acre wildlife refuge called Jungle Gardens that is also part of the McIlhenny family legacy.

Click here to read the rest of the source article from the San Jose Mercury News

I can assure you I have not flipped my lid. I have not been abducted by alien cows (well, at least not yet) and replaced by a clone. The spider bite has not affected my brain or taste buds. Mark it on your calendars folks, Passow has found a product that is primarily vinegar and he likes it!

Csigi Gourmet Habanero Balsamic Vinaigrette Ingredients: Extra Virgin Olive Oil, Balsamic Vinegar, Garlic, Extra Coarse Sea Salt, Habanero Chilies, Oregano, Spices.

Yes, once again Lars over at Csigi has come out with an amazing, amazing product. A product so overwhelming in it’s taste that I like the use of vinegar! I generally don’t use vinaigrettes because the main ingredient is vinegar but I am completely throwing that rule out the window for this sauce.

The sweet taste of the Balsamic Vinegar hit the taste buds first and then the E.V.O.O. follows it, coating the tongue and spreading the flavor. Next come the fruity flavor of the Habaneros but not the heat of it. After consuming enough of the dressing, you will get a tingle on your lips, but nowhere near most Habanero sauces. This is another reason to like this sauce; almost everyone can enjoy it without having their tongue blown out the back of their head.

The garlic is also very prevalent as a flavor which not only makes this good for regular green salads, but spot on for pasta salads. And we all enjoy pasta don’t we? I do not detect the sea salt, always a bonus in my book, and I also can’t tell what spices he’s used. What ever they were, it’s great. The taste on this sauce is subtle but bold at the same time (mainly due to the balsamic vinegar and garlic).

The only thing that I found as an annoyance was the separation. Because of the use of E.V.O.O. and vinegar, all the ingredients separate extremely fast. I found myself shaking the bottle, pouring out some, mixing the salad a little bit, and coming back to the bottle to find that I have to shake it again because it separated already. But that’s a minor inconvenience. One that I gladly accept to get such a great taste.

Taste: 9.8, Heat: 2.5

At least, they take over part of the NHL market anyway. As aficionados of the DEFCON wing sauces, we’re positively thrilled for the Creator and Createss with the following news:

ONE SMALL STEP FOR HOT SAUCE, ONE GIANT LEAP FOR DEFCON

Well, we’ve had a virtual mudslide of e-mails in the last month or so from people wondering what we we’ve up to, as we haven’t really kept anyone up to date with all the goings-on around here. It’s true, we have been quiet for a little while as of late, but after a grueling schedule of 17+ events this summer, we took a little down time to ourselves. However, behind the scenes for the last 6+ months, we have also been working on a rather large project that is going to push our little company to the next level. Nick, Cheffy and Paul, in Nicks’ truck on my ride back to the airport in Dallas during Zest Fest, got a sneak peek into the lovely world of corporate negotiations. Well, after hammering out the smallest of details, and many sleepless nights, we here at DEFCON HQ are proud to make this announcement. As of now, Defcon Sauces is proud to be:

“THE OFFICIAL WING SAUCE OF THE NEW JERSEY DEVILS AND
EXCLUSIVE SUPPLIER TO THE BRAND NEW PRUDENTIAL CENTER ARENA”.

It’s a friggin’ HUGE step for us, and being that this is the first year of the new arena in Newark, NJ, getting in on the ground floor of the arena was a major priority. The new arena is absolutely gorgeous. We went to the open house last Sunday and were floored. The best part is, our wings will be served at ALL events (over 150 this year alone) at the bars and restaurants throughout the building. They will have all 3 levels of heat, and the bottles will also be available in each of the luxury boxes for every event. As you may or may not know, myself and Maggie are HUGE hockey fans, and it’s very special to us to be able to promote our favorite team in a way that we see apropos. The above advertisement will be displayed throughout the arena as well as during every event. Man, I’ve been wanting to let people know what we were up to, however, I didn’t want to jinx it. So, if you’re ever in the area, stop by the most amazing (not to mention expensive) arena ever built in the United States, and chow down on some Defcon wings! Oh yeah, and keep an eye out for the Inaugural Year labels (hint).

Ok, that being said, we are also working on 3-4 different things for next year. As you can understand, with myself and Maggie, sleep is considered very over-rated and just a plain waste of time. We will be launching various new and quite interesting things at the many trade shows we will be attending (Albuquerque, Miami, Dallas and Jungle Jims), and yes, we will be issuing another Batch or two of ZERO’s during the course of the upcoming year. We kind of fell behind on the production of a Batch #5, mainly due to the fact our time was not our own this summer. Who knows, the ZERO just might be available to the consuming public sometime next year as well (insert evil chuckle).

Man, this is a load off my mind being able to write this, and I must apologize for being so quiet for the last couple months, but the means have certainly justified the ends in this case. We here at DEFCON HQ do not know the meaning of term “slowing down”. Right now, we’re in a peak season with football and all, and have throttled back the event calendar a bit. Do note, we WILL be doing our annual NFL Championship Defcon Day at Toro Loco in South Orange, NJ again on Sunday, January 20th. Yes, there will be a Deathmatch. Many of you who attended the last January event definitely remember the chaos!

With all that being said, we wish to thank all of you, who have allowed us to evolve into something much more than we had expected, especially given the short amount of time we have been around. We look forward to meeting all of you at some time, many for a repeat introduction, perhaps at one of our events or trade shows we’ll be showing up at. With the amount of fun we’ve had thus far, we’re looking forward to many more laughs with everyone, and maybe, just maybe, a few beers as well.

John & Maggie

Way to go, guys. You’re well on your way to world domination.

Marie Sharp’s hot sauces have had a needlessly bad rap on this blog for far too long. Several months ago, there were a couple of reviews that were done here for her Orange Pulp Habanero Pepper Sauce and Grapefruit Pulp Habanero Pepper Sauce that were not at all complimentary. It’s not that they were the worst sauces in the world, but were just so left-of-center from the ordinary so as to not be as palatable as desired.

Every losing streak was meant to be broken. Such was our task with this sauce, called No Wimps Allowed by Marie Sharp.

As the name of this sauce explains for itself, this is for the true hot pepper lovers. Despite the higher level of hotness, you can still taste and feel the unique blend of natural flavors that bring flair into your meals.

The bottle states that I must “be strong to handle this sauce” and that I should “avoid contact with the eye or skin.” So was this hot sauce or some sort of hazmat-requiring material? Few hot sauces fall into this rarified category of handling, so the first thing I did was pour some on my finger to taste it. Suffice to say, my finger is still alive and well.

Ingredients: habanero pepper mash, capsicum oil, fresh carrots, white vinegar, key lime juice, salt, tomato, N’awlins Cajun & Creole spices, onions, and garlic

From within the bottle lurks a bright orange, seed-laden sauce, but I couldn’t find out enough about it until I purged the bottle of the “nipple” so that I could get more than one drop out of it at a time. Does anyone truly benefit from having those restrictor nipples on bottles of hot sauce? The aroma of this sauce is fan-freaking-tastic. Not so heavy with strong vinegary scent, you can really appreciate how habaneros really smell, and with some tomato as well. The consistency is slightly more liquid than catsup, but doesn’t pour too quickly from the bottle.

Taste: Now this is what all Marie Sharp’s hot sauces should taste like. I was impressed at how fresh this sauce tasted, like I was chewing on raw habaneros. Like some habanero sauces that overwhelm you with heat, this sauce really doesn’t…and that really allows for tasting this sauce pretty broadly. While the habanero is the dominant flavor, I like the mix with the taste of tomatoes and lime. Speaking of heat, this sauce does not seem as hot as advertised. Marie Sharp rates this as a 3.5/4 on the heat scale, but I dispute that. Not sure if my taste buds have been too tortured with fataliis and Bhut Jolokias, but this didn’t push my heat sensors to their limits.

With a more modest heat profile than expected, I thought this sauce was more useful than I expected. Heck, I enjoyed eating this straight out of the bottle. Sure, it made me sweat a little…but why not? This sauce was pretty much great on most foods I tried, namely soups & chili plus a variety of meat and veggie entrees. I don’t eat a lot of pizza these days, but this would likely go fabulously well with your favorite slice.

Overall recommendation: Despite the name of this sauce, I declare that wimps are now officially allowed…to eat this sauce. Hot, but not unbearably so, this habanero sauce is a great example of what one should be. Full of habanero flavor, you’ll be surprised at how quickly you may consume this sauce. At least, that was the case for me since half the bottle disappeared in the space of about two days. That said, if you like it hot and flavorful, Marie Sharp has a sauce for you. Give the No Wimps Allowed sauce a try. Enjoy!

One of our fave hot sauce & spicy food makers, and just one of our favorite people, is in the news again. Those who know anything about Blair Lazar have probably heard the story about how he got started in the business, but now this information seems to be news-worthy on a wider scope. See this article from the Atlanticville out of Long Branch, NJ where they provide a nice little recap of Blair’s rise from bartender to world-class capsaicin purveyor:

Sauce maker turns up the heat on taste buds

Highlands eatery’s sauce holds a world record for hottest flavor
BY JOHN SUTTON Correspondent

HIGHLANDS - - It was closing time, 2 a.m. in a bar on the Jersey Shore in 1989, and Blair Lazar was ready to pack up and go home for the night after a night of slinging drinks. There was only one problem - a few bar patrons don’t want the party to end. The solution to that problem turned Lazar’s career and life upside down.

Lazar simply made a deal with those pesky customers. If they could eat four wings with his special hot sauce, they could stay in the bar for the rest of the night. Nobody was able to do it, and Blair’s Sauces & Snacks was born.

What started with only $550 in bar tips has now turned into a global corporation that has put Lazar in the Guinness Book of World Records for the hottest chili sauce commercially available in the world, which Lazar says is his proudest accomplishment. Originally from the Jersey Shore, Lazar was told that a Jersey boy didn’t know anything about hot sauce, but he has proved his critics wrong.

“I would always hear, ‘Oh, what does a Jersey boy know about hot sauce?’” said Lazar, whose business is based in the Highlands. “And today I can proudly say I’m in the Guinness Book of World Records for knowing about hot sauce, so I guess a Jersey boy does know something about hot sauce.”

One particular flavor, Jersey Death, gives a nod to his local roots. Lazar uses Jersey tomato puree in this sauce to bring a little taste of the Garden State to the rest of the world. Other sauce flavors have names like Mega Death, Beyond Death, Muerte, Possible Side Effects and Sudden Death.

Click here to read the rest of the source article from the Atlanticville online ‘zine

For those who are “in the know,” you all realize that Ed (a.k.a ChileheadEd) makes some mighty fine jerky. I was privileged enough to try a sliver of his uber-hot The Source jerky during the Jungle Jim’s show, courtesy of the esteemed DK. Well, since then I was able to get on the exclusive list of those who’ve received a care package of beef jerky for their own consumption. As you can see from the picture above, now I have my own sample of The Source jerky so I can torment my tastebuds with searing capsaicin heat whenever I want.

I haven’t tried the Jersey Death since it first came out some time ago, so it will be interesting to see how this translate to spicy jerky. Undoubtedly, it will be moist and chewy slice of capsaicin hell.

Pure Poison is a sauce that I haven’t even tried, although I think I have a bottle of it somewhere in my collection of mega-hot sauces. As soon as I rip one of these open and give it a try, I’ll be sure to report on the findings. Stay tuned for more about this…with pictures!

With great joy, we returned back to the folks at Redd-Eye Brand to review the last of the three salsas we have, this one being their Tequila Lime Medium Salsa. We didn’t save the mildest one for last because we like the less-hot salsas any less than the hotter versions. Rather, we’d like to think that we can savor the milder salsas a little more because we are sucking wind a little less or spending less time dousing the flames that are running amok on our palates.

One thing we can say for sure about these folks from “The Natural State” of Arkansas…they sure know how to make some salsa. Judging by recent reviews we’ve done of their products, we had no reason to believe that this salsa would be any less good than the others, but would a medium salsa be able to find a place in the salsa pantheon with comparable ones from Redd-Eye?

Ingredients: Tomatoes (diced tomatoes, tomato juice, salt, calcium chloride and citrus acid), Vinegar, Tequila, Lime Juice, Carrots, Red Onion, Garlic, Sea Salt, Habaneros, Cilantro, Chili’s, Cumin, Mexican Oregano, Corn Starch

Nothing but all-natural ingredients, which is a major gold star for us in terms of quality. Also nice is that this comes in a whopping sixteen-ounce jar so that you get plenty for one or more uses with it.

The aroma of tomatoes and lime are simply overwhelming and is easily noticeable once you open the jar. Not much in the way of detectable capsicum, but you can also get a whiff of the garlic in the salsa as well. Had to wonder what kind of tequila this salsa was made with as well. Undoubtedly a less expensive mixto to keep the price down, but we give them the benefit of the doubt for using it at all.

Taste: Lime it smells, and lime it tastes. While the lime seemed the be the dominant flavor, it was by no means the only one. Easily detectable was the tartness of the red onion, the distinctness of the garlic, and the crunch of fresh carrots, all of which are finely chopped and mixed to make a salsa that is mildly chunky but easily scooped from the jar. The heat is definitely medium (5/10) and won’t hurt any diehard chilehead no matter how much of it you eat. Great use of spices as well, as the cilantro and cumin make a great compliment to the fresh taste of the other ingredients.

This is a quintessential chip-and-dip salsa, but also would go well with any other Mexican-type dish such as tacos, burritos, etc. An excellent salsa to add flavor to your favorite nachos creation as well. I mixed a little in with some tuna salad to make a sandwich spread full of flavor for any meal. Ideal for egg scrambles as well, it worked just as well ladled over the top of my breakfast egg creations and mixed in and cooked in a skilled. The flavor is relatively unaffected by many cooking methods, so you can count on that great flavor coming through despite how you use it with food.

Overall recommendation: Redd-Eye brand has yet another strong showing with this, their Tequila Lime salsa. While their isn’t much tequila bite to it, there is enough flavor with the lime, tomatoes, and spices to make this a utilitarian salsa good for either snacking or entree enhancement with a variety of meals. Nice to get the habanero flavor without your tastebuds searing in the process. A respectable medium salsa worth trying for your own. Enjoy!

It never ceases to amaze us that more people seem to want to know more about chile peppers as time goes by. This article touches on some “chile peppers 101″ concepts that we’ve mentioned numerous times before, but also alludes to some current research being done at Harvard with capsaicin and its future as a possible analgesic in place of current painkillers.

Since You Asked: Hot, hot, hot!

October 21, 2007

What makes peppers “hot” and what’s the mechanism in our body that creates that sensation of spicy heat? Does it cause damage (because it sure feels like it sometimes), and why are they hot to begin with? Seems like it would be “expensive” for the plant to produce the heat and might drive some potential seed-spreaders away, like birds.

— John K., Ashland

Your first question is very easy. Capsaicinoids are what cause that heat sensation with mucous membranes, and they’re found in capsicum peppers (though not in “bell” peppers) in varying degrees of “heat” subjectively measured on what’s known as the Scoville scale of heat units. They’re believed to be produced in the “septa” area where seeds attach to the wall of the peppers.

As for your last question, it’s funny you mention birds specifically because it turns out the capsaicinoids don’t cause them pain, but they do in mammals. Herbivores are quite effective at spreading seeds (just ask any cow — and they fertilize, too!), so why these plants appear to specialize with birds, it’s hard to say. Perhaps birds leave the capsicum seeds viable.

Click here to read the rest of the source article from Oregon’s MailTribune.com

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