Quote Originally Posted by Blademaster View Post
I think he means pure capsicum, AKA capsaicin, which is the compound in peppers that makes them hot.

See, Blair's 16 Million gets its name because pepper heat/spicyness is measured on what is called the Scoville scale. The scale goes from 0, which is a total lack of spicyness (or a very minimal amount, like a bell pepper or an aji dulce), to 16,000,000, which is 100% capsicum and will wreck the shit out of your body if you ingest more than a few grains of it.

For comparison's sake, a jalapeno ranks at about 4,000 to 8,000, and a habanero measures between 100,000 and 350,000.

So you can understand my nervousness about eating more than a single particle of it straight. I didn't even know that pure capsicum COULD be bought. I figured that it'd be too dangerous to entrust to idiotic consumers like myself.
I was referring to Pure Cap, a 500K rated capsaicin extract. I believe it was the first marketed capsaicin extract. At half a million scoville, it's a good introduction to capsaicin in a purer form. Many of the substances rated higher aren't truly sauces, with many classified as resin or, as in Blair's 16 Mil Reserve, crystals.