Chomp

Godsend #2

on Dec. 2, 2010

Interesting fact: The spiciness of a hot sauce depends largely on the peppers used - from the mild jalapeno, through cayenne, tabasco to habanero, which is inferior only to bhut jolokia. The spiciest sauces, however, are made of capsaicin extract. Another interesting kind is piri piri, in which the burning sensation is a little delayed.

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