Extracting Capsaicin From Pepper X to Make the World's Hottest Sauce

[@LabCoatz_Science]

Alright, I've heard the news: according to other sources, the Xperience sauce barely scores over 60,000 Scovilles according to lab tests. Not sure what's up with that. My bottle was definitely hotter than the sauce I made from Reapers and ghost peppers, which I assume is hotter than at least 500,000 SHU...maybe they got a bad batch of sauce?? I really don't know. Maybe my peppers were weak! It does kind of check out though: if the sauce really was over 2,000,000 Scoville, I should've gotten way more capsaicin out...like up to FORTY TIMES MORE! Several GRAMS. Regardless, I'm glad to have extracted at least some of Ed Currie's precious capsaicin! He can keep Pepper X out of reach for now, but at least I've got something that's hotter!

[@Underpar26]

Yeah you know this is turning out to be pretty weird because I have had this sauce and it is definitely over a million scovilles. Either he did get a bad batch. Or there is something else in pepper x that is burning us. Or Johnny is being untruthful about something which I doubt. This will be interesting to see play out.

[@curtisframsey]

The other interesting thing is a sauce that in theory should be 2 million SHU isn’t as hot as a bite of a red habanero? That is also interesting just from LabCoatz reaction.

[@merlost1624]

Somebody should have all kinds of sauces tested for their SHU. There are many sauces claiming they are the hottest while not even coming close to the heat level of a single super hot pepper.

[@greghamann2099]

Somebody is getting sued for making a false claim just wait and see.@@merlost1624

[@MylesApart-fu3bp]

Johnny scoville wouldn't lie about it. I got a bottle sent to Scotland and it was never 1 million let alone 2. I have hotter British sauce in the cupboard. It's a big of a scam if you ask me.

[@john1182]

This is a very similar process to what we currently use to extract morphine/ codeine/ thebaine and oripavin from poppy straw. (especially the chromatography) Ive worked 15 years at a factory that can produce 1/3 of he worlds opioids. This video explained more then almost all of the training at the average factory workers revived. the exception was the labs and R&D staff. Well done.

[@brennanbusch6273]

Yea let the meth heads Kno how to make stuff that's smart why would u admit that u should of said there was steps missing lol

[@Pax_Mayn3]

Oh boy, I could not work there, i'd get in trouble lol.

[@bigoldgrizzly]

.... and as a 20 years sufferer of chronic pancreatitis, I thank you for your skills

[@CanesTech]

When I was a kid in the late 60's, my Navy Dad claimed a friend of his won a bet (aboard their ship) by drinking a whole bottle of Tabasco Sauce. The Hot Sauce industry has now advanced beyond my wildest dreams. ❤

[@chemistryofquestionablequa6252]

I drank a bottle of Tabasco on a bet in the mid 90s, it really wasn’t bad. Just a regular sized bottle though, you could do physical damage to yourself with a larger one, like how people have died drinking soy sauce.

[@NickiRusin]

props to him, I'd explode if I did that

[@Mp57navy]

I'd be more worried about the amount of acid in a bottle of tabasco, thatn the amount of heat.

[@chemistryofquestionablequa6252]

@@Mp57navy it’s the salt that could hurt you

[@waffles6477]

@@Mp57navy id be worried about both. the vinegar wearing down lining, and the spice getting direct contact with your intenstines. ouch.

[@TrackpadProductions]

Fun fact - one of the reasons we hot sauce enthusiasts love really, really hot peppers is so they don't _need_ to use extracts to make really hot sauces. It's because, as you learned, they don't taste very pleasant.

[@nunyabisnass1141]

The profile is indeed different in a bad way. Using the actual fruit gives you all those native oils and chemicals that add a lot to the flavour complexity, that get removed in the extraction process. Its a bit closer to what it's like to eat artificial cherry or grape flavoring versus just eating the actual fruit.

[@SecondFoundation]

I try really hard to not purchase extract sauces unless it's mixing into a big batch of chili or something. Spot on though, I want pepper flavor - not bitter heat.

[@thevalorousdong7675]

That's why i use capsaicin crystals and capsaicin in ethanol- flavorless heat hahaha

[@zer00rdie]

@@thevalorousdong7675 So you use extract......

[@kodac4256]

The reason we love hot peppers is so they don't need extracts? What a dumb thing to say that makes no sense.

[@Nefville]

You might be surprised to hear this but that exact same Pepper X sauce was just tested and came back at 61,019 SHU. I'm not a chemist but I grow superhot peppers and there are some things that just don't add up about Pepper X and that sauce in particular. If you want a truly world class superhot pepper get a Chocolate Primotalii.

[@NickiRusin]

i suspected something like this, what a shame

[@GigsTaggart]

Guinness records is a sham and has been for a while now. You pay them $50,000 and they come out with their little plaque and give you a record. As soon as I saw they were involved I assumed it was bs.

[@brucecook502]

I was about to say something similar. I got the Xperience sauce I think just under a month after it came out and tried it for the first time on camera, and I knew something wasn't adding up because a spoonful of it wasn't any more spicier to me then a bottle of store-bought habanero sauces and I even called it out on video that I wouldn't be surprised if it was no more than 100K shu, and sure enough after getting lab tested recently it was barely over 60k so the claim on the label that the sauce contained 91% of a pepper that is supposed to be almost 2.7 million Shu average was complete BS. I feel really bad that this guy went through all of this trouble to make extract from a sauce that doesn't even average as high as a Thai pepper, in fact barely more than a cayenne pepper.

[@Chris_Garman]

Likely one pepper was tested for the record and not all of them are that hot. If you grow hot peppers, you already know that they are not all equal, even from the same plant.

[@thechugdude]

It makes sense that the nibble of the habanero was a lot hotter than the Last Dab XPERIENCE

[@steadfasttherenowned2460]

Once back in the day, (sometime around 2006) I was working with some kids at a restaurant. One of them started to brag about how they could handle the hottest things period no problem. The next day, I went to the grocery store and purchased some fresh scotch bonnet peppers. The next shift, after dinner rush, I brought the convo back to spicy hot foods. Just as I thought, the kid started his boasting and bragging about his hot tolerance. That is when I busted out the scotch bonnets and offered him one. His eyes went wide but to his credit, he didn't back down. I set the condition that he has to chew it at least 10 times before swallowing. To the kids credit, he did it. Then promptly suffered miserably. Sweat, red face, tears, moaning while rocking back and forth. The works. I didn't tell him about the milk trick so he was guzzling water. Once his ordeal was over. He admitted that he couldn't handle super hot. He never boasted or even brought up spicey hot tolerances, ever again.

[@moofree]

It's so weird-I bought some habaneros and some scotch bonnets last week, and all the habaneros were hot, but only 2 out of 5 scotch bonnets were especially hot. The other were fruity and pretty mild. I labeled and saved their seeds so those might be fun to grow.

[@Sybaris_Rex]

@@moofree Good move...for instance I love habaneros and know that there are now some varieties that have the same flavor without the heat. You might end up growing a pepper that does that.

[@f1rebreather123]

I love scotch bonnet sauces. Ill have to try a raw one sometime. I have a good tolerance, but raw peppers are another level compared to hot sauces and cheeses.

[@NeuriLee]

Good work 😅🤣

[@moofree]

I got one of these seeds to grow but it isn't generating any flowers, so I bet it's some sterile F2 hybrid. Kind of disappointing.

[@mikea683]

This stuff is incredible! I worked at a food factory around 15 years ago. We used to have capsaicin on salt and capsaicin oil which we used for the industrial production of sauces. I managed to get a single grain of the salt in my eye while taking a sample for QA and I cried spicy tears for over a week. One guy spilt a bottle of the oil on his lap and had to go to hospital. We had showers in our locker rooms, and he'd been in there to try and clean himself up (in a panic). Later that day when people showered they complained about their feet feeling like they were burning.

[@UnironicScrotumhat]

New nightmare unlocked, thanks dude!

[@coconutfleetsleeper5717]

Doesn't the vinegar in the sauce react with the aluminiumfoil during drying? A foodgrade silicone mat might be better?

[@LabCoatz_Science]

It shouldn't considering how weak acetic acid is, but if it does, it wouldn't effect anything, since aluminum acetate doesn't typically dissolved in the organic solvents. So when I mixed the capsaicin with water for steam distillation and then extracted it with ethyl acetate, any salts should've remained in the water layer.

[@seang2012]

The REAL science happens in the bathroom when that spice works through Zach's biology.

[@TooMuchMiddle]

it's called dropping hot snakes.

[@solomongainey838]

My son when he was a toddler wanted to eat hot foods with dad, so nachos with excessive jalapeños was his starting point. A couple days later, his limited vocabulary produced "Dad do you get a Spicy butthole after nachos too?" Gawd damn son, yes, I get a spicy butthole too.😂 kids are the greatest thing ever man.

[@TheMrDarius]

“I fell into a burning ring of fire…”

[@jess648]

i would pray to god to strike me down at that point

[@davidknoll]

Might be more religion than science at that point

[@brucecook502]

There is a very good and simple explanation for why that couple little bites from the red habanero was way spicier than that Xperience sauce. That's because the red habanero can get up to 500,000 shu, but the experience sauce was recently found to only test at 61k shu. Whoever put on the label that the Xperience sauce is 91% of a pepper the averages almost 2.7 million shu was fos...

[@jess648]

it’s marketing buzzwords because their too scared to actually sell something at 2mil+ shu lol

[@Pyxis10]

I hate this gating bullshit. If your're going to be chicken out of selling it then don't get it publicly tested and waste all of our time.

[@Zaque-TV]

​@jess648 no Ed is literally just scamming the entire pepperhead community. No one's had a physical pepper and they're lying about the sauce... 2 points make a line.

[@DoomGoy88]

Its worth mentioning that capsaicin isnt the only culprit responsible for a pepper's spice. There are quite a few other capsaicinoids that contribute. This is why different types of spiciness exist. Like, a jabanero isnt the same 'kind of heat' that you might get off of a pepper with a similar scoville rating, because different ratios of different capsaicinoids change the heat level and type of burn drastically. Not sure if your process was selectively extracting raw capsaicin, or if it was designed to pull all the lesser capsaicinoids out as well.

[@shadowtheimpure]

A great point. The Last Dab Xperience, for example, is very much a 'front of mouth' type of burn and it doesn't linger. It burns bright and hot, but flames out just as fast.

[@Finn_553]

Habanero*, also you don’t pronounce the ‘h’

[@noodlelynoodle.]

Which is why jalpeneos are harder on my system than a lot of spicier peppers, idk what it is that's in them but the stomach cramps from it are as bad as from like scorpion peppers which are waaaaaaay spicier

[@lilkittygirl]

@@Finn_553you definitely say the H in Habanero…

[@Finn_553]

@@lilkittygirl I literally speak Spanish

[@neb_setabed]

RIP your toilet

[@Emilys-qm3ew]

🤦‍♂️Don't be so silly he had baby drops of each sauce and a baby bite of the chilly 😂

[@chrisjames_2024]

R.I.P. His fine porcelain, his "O" ring and anyone who was in the blast zone.

[@StormBurnX]

Completely unrelated to the actual video content itself - I LOVE seeing the board games in the background. Ticket to Ride is such a wild bunch of fun with the right people.

[@Brando56894]

As a board game geek my eyes immediately went to that shelf hahaha

[@andrews.4780]

The column chromatography made this a next level extraction! This was definitely the coolest capsaicin video I’ve seen 🔥👏🏼

[@joshuaabbott1098]

Just found this channel and I love it! Thank you!

[@CaptainCanuck74]

Your videos are becoming increasingly heroic. Bravo!

[@THYZOID]

Pretty hot topic!

[@johnathancorgan3994]

Major bonus points for running a column on this. I really wish it was more frequent in KZbin chemistry videos.

[@virkots]

We used to dare each other to eat whole habaneros at school when I was young. Like you said, the pain from a habanero can actually feel worse than from a hot sauce. I remember one girl started crying after eating a whole habanero.

[@SecondFoundation]

Thanks for not freaking out and pretending to be on the verge of tears over some hot sauce. Experience with spicy food means you are conscious of the pain and I hate watching people writhe around in pain for the camera. You handled it like a champ, to the detriment of family and friends who want to see you suffer lol

[@vavra222]

Right? I get that everybody has a different tolerance to spiciness and pain, but so many people just freak out, over the top and hyper. LA Beast is kinda my baseline, even though what he consumed was kinda crazy, his own body told the whole story and to me, that really cant be faked. 5 years ago me and my two friends tried a whole ghost pepper, each. None of us ever had something spicier than store-bought chilli peppers up to that point. We ended up laughing at one another for hickupping while drooling and tearing up super hard for loke 30 minutes, it was actually oddly satisfying.

[@SecondFoundation]

@@vavra222 Absolutely - We're not saying it doesn't hurt right? But I have never felt like I need to flail my arms or gag or just let snot run down my face for the next 30 minutes. You get the adrenaline rush and the shakes, limbs will go cold, sweating, maybe your stomach is pissed off and is churning for a bit. But running around crying is not a solution to any of that.

[@investigator2016]

They dont do it for the camera. Go eat a spoonful of true scoville hot sauce and not a sauce that uses a pepper then dilutes it in sauce. Try 2.5 mil and Id bet you would be rolling on the ground crying and wanting to go to the hospital because your stomach hurts so bad.

[@vavra222]

@@investigator2016 But we´re not really talking about sauces, are we? Just "plain" old super spicy peppers and such, you know damn well what we mean, stop playing high and mighty for no reason.

[@investigator2016]

@@vavra222 Huh? We were literally talking about hot sauce. 😂. To me it sounds like this person has no idea the extreme pain people go through with aome of these sauces. This guy didnt eat anything special in this video even.

[@AlanWatts33]

Really cool science is also how they lab test for SHU rating. Like how the pepperX sauce tested only at 61,000. It’s good we can confirm stuff like this.

[@evangaudet]

I’ve also always agreed that fresh peppers are always way hotter than most of my sauces. I have 850k scoville unit red pepper flakes. 450k scovvile green pepper flakes. All kinds of hot sauces ranging into the millions. Sometimes a fresh jalapeño will still kick my ass.

[@nate6386]

@2:26 forbidden fruit roll up.

[@happycamper4thewin]

😂😂😂

[@CallMeSpinpie]

peppers: let's make a chemical to discourage mammals from eating us. humans:

[@ImNotQualifiedToSayThisBut]

Haha

[@memberwhen22]

really enjoyed this video

[@Dqtube]

As a Carolina eater, my personal theory as to why a fresh pepper is potentially more potent than a sauce or extract is as follows. The other ingredients in fresh peppers also stimulate different taste buds, so the brain receives a broader range of signals than from sauce or extract alone, where some components are lost in processing. The whole experience is therefore more intense, and the gut microbiome may be similarly affected.

[@nobodyinnoutdoors]

The level of concentration that can hit your tongue can be multitudes higher in a raw pepper vs a sauce. Same difference between eating a pepper and blending it and then eating that. Same total amount but peak concentration is lessened in the sauces.

[@Serenity_Dee]

When you came back after spitting out the chicken I could hear "This was when he knew he fucked up" in my head.

[@defenestrated23]

Wow, actual column chromatography on a chemtube video, you don't see that every day! I'm all about it. Columns are so tedious to run but also fun in a way.

[@justinbanks2380]

19:26 the chicken nugget is going "oh, god! And I thought going through the oven was hot!!!! How does this burn soooo muuuuuuch?!?!?" 😂

[@hikosaburokazuyoshi7118]

Dude, im drunk, its 4am here, you are legend mate :D im watching you after habanero - i love your composition, true legend my man :D! Edit: I fking love how you looked at that last wing with pure stuff. Right after pepper, pure freaking fear xDDD

[@CombatK9Handler]

Lol! "That was a bit of a mistake." Good video, Sir.

[@erictred4529]

At around 20:00 and beyond was pure gold! Laughed so hard at you trying to remain calm. You adventurer you! Well done.

[@Jpepperguy]

This guy’s credibility just went out the window after that sauce was tested. Ed has a lot of paid off players

[@evangaudet]

You’re welcome to try it yourself, hes willing to ship it to you.

[@dueunicycle3699]

What? Paid off player's? You sound retarded. The kind of guy that says the same thing about the NFL. 😆

[@Blaaake]

You sir have some balls. Sub earned. Looking forward to more videos.

[@bigoldgrizzly]

just don't scratch them for a while after cutting peppers like these

[@Sandy.J.Lloyd.Sr.]

I had a garden and used to grow different varieties of peppers and other vegetables, but I would always tell my friends how much hotter the peppers were if you just bit the pepper itself compared to being in a sauce. Needless to say one of my friends Chris, who thought he was the king of eating hot pepper sauce popped a whole Carolina Reaper in his mouth and started chewing it up. In a matter of seconds, Chris started sweating, crying, and eventually throwing up, he drank a whole gallon of milk, then threw that up, he couldn’t even stand upright and kept falling to the ground, this went on for a good 20 to 30 minutes when he finally asked us to call an ambulance. Once they arrived he was starting to feel some relief so he decided not to go to the hospital, but he was still billed an exuberant amount of money. Everyone that was there was on the floor laughing and crying so hard our sides hurt, which is what men do when their friends almost kill themselves. Whenever we get together now this story always comes up and Chris always gets mad and asks when are we going to stop bringing this story back up, which of course the answer is, we are never going to stop. So get over it Chris, now the whole internet knows.

[@LabCoatz_Science]

I'd never dare to eat a whole hot pepper...I like the flavor and experience, not hurting myself, lol. Although, on the day of the chili cookoff I mentioned, I did bring the rest of the Reaper peppers, and a little girl I knew actually popped a whole one in her mouth and ate it! She said it wasn't fun, but that was about the extent of her suffering. Seriously impressive, my reaction probably would've been more like Chris, haha!

[@MF-kr4hf]

I used to handle habanero just fine, and 1 day I saw CVS of all places selling Carolina reaper chips.. I entered some other kind of world eating that bullshit..

[@dillboticus9563]

Love the video, love the pepps, one thing non Spanish speakers often miss is: “ñ” and “n” are different letters, jalapeño and habanero don’t sound the same

[@bikerfirefarter7280]

Interesting video.Keep em coming. Despite my moniker/thumbnail, I never suffer any 'after-burner' from chili peppers, once its passed my gullet its done. I grew and ate Bhut Jolokias last year, they are fierce but no legacy effect. My cat also loved really spicey chicken, way hotter than most people can tolerate, she also liked a sip of pure lemon juice, weird cat; RIP at 18-years. :-(

[@Stratos1988]

Last year I had a very unpleasant encounter with naga jolokia sauce in a burrito. Not even the actual pepper and I had to split one small burrito in to two servings, one of it with a healthy dose of icecream (more like I scream thou).

[@petevenuti7355]

I've noticed if you do a shot, like jagermeister or just vodka and have a bite of raw onion just before enhances the heat. The ethanol in the shot is obvious, but why do you think a raw onion?

[@LabCoatz_Science]

Onions also contains a few chemicals that trigger the TRPV1 receptor like capsaicin, so it have a compounding effect. I've noticed that can happen with capsaicin alone: the first bite of hot sauce isn't too bad, but the second bite can really start to hurt! Ethanol is similar, although it's hard to say if its effects are due to the dissolution of capsaicin or ethanol's own TRPV1 activity!

[@rollbot]

love it! that is some spiiiicyyyy stuff! --- now you need to take that extract and mix it with some everclear / acetic acid to carry it into the skin and make some unholy 'Pepper Spray' weaponized pepperX

[@karlbutlerking]

There has been a test carried out on this sauce which you are using , and the scoville heat unit score is about 61,019 Accuracies of a SHU sample from a sauce are questionable. The bottle states 91% pepper X . Pepper X comes in around 2.7M SHU.... 91% pepper X.... Hmmm I'm no mathematician but there's something wrong there.

[@CajunReaper95]

I like that Louisiana hot sauce is finally getting some use in these videos!

[@capnzilog]

15:00 - edit. Also, 16:50

[@fbozval]

Awesome video bro, my eyes were tearing up watching you eat the pepper x extracted capsaicin. Really enjoyed watch 😊

[@jaimeortega4940]

Sohxlet extraction?

[@TheChildDevourer]

Him: eats an almost pure version of the oil that makes every pepper spicy, and is about 16 times hotter than a ghost pepper Also him: I'd say It's a pretty mild spice

[@Jason-TheChad-Muska_circa1995]

It's because he made that extract from something that was only roughly 60 to 70,000 scoville units. If he had made an extract from something like a seven pot primo, a ghost pepper or Carolina reaper pepper X or a chocolate primitale and he tried the extract of that then he'd likely be in the hospital.

[@The_Man_In_Red]

What do we call it? Mad Moose 497 Polonium No. 84?

[@BruderSenf]

how was it 6-8 hours later at the other end?

[@NendoCrescendo]

At my work we have oleoresin capsicum and natural mustard oil. We use stainless steel bottles with a skull and cross bones to weigh it out for the batch. Spicy stuff is insane.

[@Calamity-Spice]

Do American chickens not have bones?

[@brianszymanski5236]

Please don't die. When NileRed does edible chem he includes disclaimers and talks about how he uses fresh glassware and food-grade chemicals and such. I really hope you did that. Either way, I'd think carefully about my liability giving away the extract to patrons without some kind of serious disclaimer

[@akasta]

I've always wondered what using pepper spray as a sauce would taste like :)

[@chrisvandermerwe7166]

First video I’ve watched from start to end in ages! 🔥 super interesting & captivating. My mouth is salivating and I’m craving the burn 😅

[@Underpar26]

Why is the sauce red?

[@akadain]

I don't know the level, but try Elijah's Regret Reserve. It is Reaper, scorpion, and habanero. They use fresh peppers to get as much heat as they can. Love their stuff.

[@gregkostensky8756]

Very articulate great way of explaining the heat glad your a man of science

[@calebmiller5632]

You’re a real one brah! Always enjoy your videos❤

[@calebmiller5632]

@@cookingwithkimbap4432 really, thats what you chose to comment. Could have said anything to support LabCoatz and you chose to pick on the word “brah”…… smh, get a life. Nice cooking videos! Oh wait, you have none

[@dontwanadisplaynameonutube2951]

I just found your channel, love the video and your heat tolerance lol! Honestly I love chemical science although I’m too stupid to do it myself, I love channels that not only show how it’s done but the science behind the molecular chains. God bless you man. What would you job title be doing this for a living? Honestly, I’d like to know. My best guess would be chemical engineer or something? Lmk!

[@drewspurrier1312]

Here’s the thing johny Scoville already proved with receipts that pepper x hot sauce isn’t that hot something along the lines of 68,019. Also how do you get red sauce from a green pepper

[@LabCoatz_Science]

Technically, almost all peppers go yellow, orange, or red once they're ripe. Green is more of an intermediate phase, at least with all of the peppers I've grown. But yeah, I don't know what's up with the sauce...it was hotter than the sauce I made from Carolina Reapers and ghost peppers though, so I'm tempted to think my bottle was at least over 500,000 SHU.

[@greghamann2099]

There are Perma green varieties that never change.@@LabCoatz_Science

[@shadowtheimpure]

I've got a bottle of the Last Dab Xperience and I was pleasantly surprised by how tasty it is in addition to its potent heat.

[@TheGhostGuitars]

16:30 It's my theory that the reason why the sauces don't exhibits the same level of heat as the actual fresh raw pepper is that the sauce's additives, in particular the sugars and oils, coats and partially isolates the capsaicin from the taste buds and other heat sensing sensors in mouth and throat. I am a cook in a Mexican restaurant and we often try to set bonfires in both ends of each other's GI tracts, in particular in the mouths and throats on one end and the posterior orfices in the other end. 🥵😅😉😁

[@Community_Guideline_Violator]

Hey so how was your exit strategy after all that heat?

[@LabCoatz_Science]

Stop, drop, and roll out the toilet paper was the only strategy I was using that night.

[@hossenmdjayed8033]

I feel sorry for whats coming to the planet Uranus. 😂 17:49

[@solanaceae2069]

Definitely right about total available capsaicin content lowering with processing of the chilis. I make hot sauces using mostly a reaper dragon cross I've been growing for a few years and eat the sauces regularly. Very hot sauces. Been a while, so decided to chew a whole chili while watching just to remember how much hotter it was than a sauce. So much hotter that I had to pause the video until I could recover. lol

[@bigfuzzy84]

Red savinas habanero is delicious, the real heat kicks in a few minutes after consuming but the initial flavor is very sweet and delicious but the heat is serious after it kicks in. Really cool video. I used to grow red habanero for cooking.

[@swicked86]

I had grown some jalapenos from seed, they ended up about half the size they do from the store. I wanted more seeds so I let them get nice and red. I took the center of the peppers out, threw it in water and removed the seeds. I took the center and blended it with a little vinegar and that stuff was super spicy extra evil sauce.

[@Kori114]

Isn't pepper spray pure capsaicin extract? Can this not be acquired or is the chemical process not already published? I'm sure it's great in hot sauces or as an extract you can make a sauce from?

[@sebastianbucur5135]

You’re taking heat like a bossanova!! Respect!

[@Toxsmiles]

10:55 I like how 1 mil scov is just 3 bars on the spicy meter lol

[@TheSilverSurfisher]

@ 14:11…..returned 3 weeks later…(just jestering) 😂🤣👍🏾

[@koga7349]

Video idea - bitter compounds. Is there a "most bitter" chemical?

[@LabCoatz_Science]

Denatonium benzoate is the most bitter compound, but NileRed already made it year ago

[@rollbot]

they put it in 'computer air dusters' -- i'm sure everyone has turned the can 'upside down' and slowly sprayed it to release the liquid which comes out and boils immediately.. i was dripping it on my had many years back and some time later at lunch my fingers touched my lips and the most acrid bitter taste took over everything it took some thinking but finally put 2 and 2 together and realized it was the air duster and found denatonium benzoate is what they use to keep people from 'abusing' the stuff.. absolutely AWFUL in a very impressive way hours later by just the slightest cross contact of my hand to lips at lunch ,,, stuff is NASTY@@LabCoatz_Science

[@koga7349]

Ah. What about Sour compounds then?

[@softerseltzer]

@@koga7349 pure protons would be the most acidic

[@oynlengeymer2434]

watching you try scrape it off the foil with a knife.. why did you not just ball up the foil, crush it tightly and then unfold it?

[@dogcarman]

So, capsaicin is less soluble in acid than in base. Doesn’t that mean that with a slightly acidic sauce it will take longer to get an effect since there’s less capsaicin in solution, ready to activate the nerves….? And hence, that raw pepper will have a faster onset and higher peak of effect than a sauce? That could explain why the raw habanero feels spicier than the (on paper) stronger sauce.

[@jtcustomknives]

I knew when you started the tasting half way into the video we were in for a treat.

[@Brickbrock412]

It's incredible how many steps it takes to extract a compound

[@joshuawayneyork]

I'm so glad I found your channel!

[@jery2847]

why not use a freeze dryer to remove the water and vinegar?

[@Arcticpagan]

Would be a bit fun to see how hot you got the extract ive tested 13m shu extract havent tried the crystals yet 13m was enough 😅 did rise 20min

[@kg-Whatthehelliseventhat]

What's the point if the sauce chokes and punches you ruthlessly beyond comfort? Spicy is good.

[@dewiehero7775]

I just watched you scientifically make hot sauce and do the best impression of yourself. You earn my like my dude.

[@moss2309]

Is it true that capsaicin and dihydrocapsaicin rapidly decompose at temperatures above 190 °C? I thought we shouldn't do that to keep the heat. 🤔 Awesome video btw 😎, I love the science teached. 😊

[@KSE828]

Yeah Ed must’ve paid off Guinness or something because independent lab tests have shown that the sauce at least, is only around 60,000 SHU’s. Nowhere close to 2.4 million.

[@Cifer_12]

1: he posted a follow up comment 2:that’s the hot sauce not the pepper which he got the record for

[@PLMassTahh]

Once me and my GF ate entire carolina reaper each... 3 years later I still think it was a mistake :P ~20 minutes of pure agony. You on the other hand just casualy sample pure capsaicin on the chicken wing. Impressive.

[@noodlelynoodle.]

From my understanding pure capsaicin isn't anywhere near as spicy as capsaicin in something like a pepper cause it's not very soluble in your mouth so you just don't react to it as much

[@PLMassTahh]

@@noodlelynoodle. go try and then we talk :P

[@loninappleton]

The demo reminds me of what they called "challenge food" as a kid with red hots and other cinnamon candies. I stuck with the whole video so made it liked.

[@Toxsmiles]

12:50 damn 3 on the non spicy sause basically ill be shitting bricks if I were you at this point Lmao

[@JoshStLouis314]

I tried this extraction with habanero peppers and acetone as a solvent. The resulting orange oil was pretty spicy.

[@randomfist797]

Cool boardgame collection.

[@mikesimms5750]

I'm really glad you showed us the taste test 🤣 I love that.

[@mfrancis0514]

Glad I found this channel. You have a bed sub!! Awesome!

[@TheGhostGuitars]

17:15 The descriptions I had people describe the experience of tasting those fresh über hot peppers directly as akin to having someone applying a blowtorch against the back of the throat. And when you exhale or inhale the proverbial blowtorch flame blasts over the tongue inward or outward with the breath. 🥵🌶️

[@YMH420s]

Just found your channel. Epic brother 🤘

[@LoopsDealer]

Hey, I really liked the video! I'm just wondering why you didn't try to recrystallize the capsaicin to see, might have helped with the taste. Anyway, cool experiment you made as always, and very brave to try the pure stuff!

[@LabCoatz_Science]

Glad you liked the video! I didn't recrystallize the capsaicin because capsaicin doesn't usually crystallize. Typically, it just produces a waxy semi-solid or an oil, as seen in the acid/base extraction. It is certainly possible to get solid white crystals of capsaicin, but I have no clue how...maybe supercritical CO2 extraction?

[@W00DCR4FT]

what does it feel like if it gets in your eyes?

[@denalidriven1574]

Pretty smart and glad you did this heat challenge it’s nice to see the abomination lol worked.

[@PaarthGuptaYT]

The C R U N C H of those chicken wings makes me want some! Did you make them at home or buy them frozen? If it’s the latter, then which ones did you get?

[@neonblack211]

isnt the scoville scale based on somebodies tastebud at the end of the day the way i understand it? So how accurate can it possibly be

[@greghamann2099]

Not at all.

[@xinpingdonohoe3978]

I think now they now do some kind of process involving drying it and measuring the amount of capsaicin. I'm not sure. But it means that sauce feelings and pepper feelings are... confusing when compared.

[@Robespierre-lI]

There are other processes used that are quantitative

[@okiebob5873]

Okie Chemists rule! Great job Labcoatz!

[@dhelix85]

I was dared to chew up and hold a chocolate habinaro in my mouth for 1 minute, and then spit it out. I did it but for 30 minutes afterward i was dizzy to the point i thought i was gonna pass out.

[@MrSchuits]

Crazy chemistry skills! I agree that sometimes fresh peppers are worse than supposed hot sauces. The hottest thing I tried was a bit of 2.7 mil extract, it was vile and almost immediately gave me stomach cramps....nasty

[@ineedalobotomyy]

this is so stupid, idk if i’m just stupid or dyslexic- but i have the captions on, and every time i see “capsaicin” i swear it says “caprisun”….. and now i want a caprisun

[@ASMRPeople]

I suppose it volume of capsaicin that gives the feeling of heat rather than concentration which would be how solville units would be figured. That is probably why a pepper taste hotter than a sauce. Also I suspect how humans define heat takes other things into consideration than capsaicin.