Look up your favorite hot pepper on this chart.
This image makes a great
desktop background.
Looks great on our 100% cotton t-shirts too.....
Here at the
Scoville Food Institute, our main focus is making REALLY GREAT hot
sauce.
Hot sauce that is, above all else, delicious, but
also all-natural,
with no
preservatives or artificial ingredients.
Click logo above & the photo below to see recent press coverage of our
sauces being
tested by chemistry majors at St. Mary's
College of Maryland.
Thanks go out to Professor
Randy Larsen, all of his students, &
Ms. Judy Carr in the Communications Dept.
Looking for a GREAT on-line hot sauce SUPERSTORE?
Here it is and they are our NEWEST retailer:
Thanks to Chip for adding our full line of sauces to his site!
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All day long, we study the chemistry of hot peppers and
try to come up with
new, flavorful hot sauces.
We'll add a dab of this and a smidgen of that, all the while staying away from additives, preservatives, MSG, Red #4, and other nasty/non-essential ingredients. We also write reports, do lots of thinking, planning, and designing. Plus, we find the time to make REALLY COOL t-shirts. We are proud to base our work on the historic findings of Professor Wilbur Scoville. Often called "The Father of Pepper Pungency", Scoville was a mild-mannered and hard working chemist/scientist who invented a ranking/rating scale measuring the pungency of peppers way back in the late 1800's. He was the proud recipient of Ebert Prize in 1922. That doesn't even sound like a real prize, does it? He also wrote THE book about something called "compounding" of medicine. But let's be honest, who even knows what that means?
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