The full test results and our live show are available on our Patreon. In addition to the s25 lineup and MD357, we tested Blair's Mega Death, Da' Bomb Evolution, The Last Dab Apollo, The Last Dab XXX, and Puckerbutt's Unique Garlique and Extra Mean Green: www.patreon.com/posts/hot-ones-sauces-118168062
@@michaelmayhem350Did you finish the video? The briefly addressed the subjectivity of Scoville heat units in its EARLIER, OUTDATED forms of testing. But the vid claims that newer technology allowed for more precise ways of measuring.
@@jollibetloglog2040 I did but like 2 minutes into your video you said Scoville is an objective measurement when it's very much not. The fact that you explained later that it's not objective tells me it wasn't a mistake but intentional misinformation
I always figured that they don't have the hottest sauces at the end because they want the guests to be able to close out the interview without being curled up in the corner in the fetal position
@@MatthewUrso news flash: every celebrity appearance on camera is a PR stunt... At least Paris Hilton is actually a human being with her own unique (surprisingly interesting) story. The point they jumped the shark for me was interviewing puss in boots. A literal CARTOON CHARACTER.
I like that this video wasn’t framed as this “EXPOSING Hot Ones for their LIES” type thing like it easily could have been. Journalistic integrity is hard to come by these days, good on you for making a well-researched video purely focused on uncovering factual information for people. Keep it up! :D
It would be dishonest to say you're exposing them for their lies when all you're doing is measuring the heat of a sauce instead of the heat of the peppers used in the sauce and making a really big deal about the difference.
It's full of false information. Come on. She worked at Media Matters which is only known for pushing propoganda and lies from the far left. Then she worked at VOX which is media matters rebranded but with catchy videos. Unsubscribing. She is awful with that scam at the end.
@@gorkyd7912 Not like Hot Ones aren't purposefully misleading their audience in terms of scoville levels of those sauces in order to sell the one they have an association with. Nothing dishonest or lacking integrity about that behaviour.
I've read a lot on Reddit how the sauces aren't "as hot as they used to be" but with no proof or context. I really appreciated the investigation and background.
I always had a feeling this was the case cause people used to have full on meltdowns on the last few sauces and at some point that just stopped happening completely.
people would be more reticent to go on the show, so they tamed them down. Also pepper extract taste horrible. not a great selling point if you are trying to sell sauces.
I always knew their Scoville numbers were fake, and wondered what lab test would show. Thank you for spending $600 to test them, and to share in such accessible fashion, hope this videos makes some profit :D
Sean in an interview said that "100% Pain" was the worst sauce hes ever had and he threw that one out of the shows line up as fast as he could. I tried that early line up of hot sauces and 100% pain felt like someone was stabbing my tongue. That early line up was insane, and it makes sense that they would tone it down later.
That's odd, I had that and finished it. I didn't feel it was insanely hot, but it defo wasn't a tasty one. Been a decade or so but I remember it being very vinegary
I had a bottle of that, it sat in the back of my fridge for like 4 years until i finally threw it out, only tried it a couple times and yea it made food inedible basically. Even just a little bit in a medium pot of chili was too much.
100% Pain wasn't as painful as Mad Dog 357, but it did taste a LOT worse. I got the original-ish line up and tried them back in the day. Wish more people would bring up the OG sauces.
I agree she had a lot. I chose violence once with Da Bomb Beyond Insanity. I had at least a full teaspoon on a single taco. It was too much. I could barely sleep that night because my stomach hurt so bad.
Da Bomb is not a hot sauce, per se, it is a heat additive which was and is designed to be used to make an entire pot of chili hotter and better tasting. It was never designed to be used in a hot sauce type application as Hot Ones does. There is a video explainer here on YT somewhere - the host visted the manufacturer and they were as surprised as most how the show ended up using their product, but they also were quite happy with the return in sales of said product - so, win, win!!
I bought a bottle of Da Bomb back in the late 90s or early 00s thinking I was a real hothead. I learned that I was not. I also concluded that it was intended to be used in commercial quantities of food rather than as a sauce, so I felt quite vindicated when I saw that YT vid.
I’m not even halfway through this video and I just want to say that you guys are nailing this. Such well produced and structured content. Even your ad break was well done. Very relaxed and super interesting. I’m a fan.
I TRIED A SINGLE DROP OF MAD DOG 357 ON A SLICE OF PIZZA IN 2015 AND IT FUCKED ME UP FOR 2 SOLID HOURS. I was absolutely unable to function as a human person for two hours. NO JOKE. Learning it’s hotter than DaBomb makes me rewrite my own history. Turns out I’m not a complete wuss!
Why can I hear the tone of NPR in these videos? Anyone else hear that? It's like they have a signature style that comes through, even if it is just a voice. Not sure if either of these hosts have been on NPR or not.
To be honest though he isn't really wrong for saying that. Of course chilli heads and people who are into science will say otherwise, but if you get a random person who just graduated high school with highschool level education, they are unlikely to care about the science let alone understand it. To them they see hot sauce with a million spicey units and they automatically know it's gonna burn
@@threecubed3 so it would be okay for me pour a drop of 96% medical spirit in a glass, fill it up with water and then do a TH-cam video where I claim I drink a glass, no let's make it bottle, of 96% alcohol because most of my audience does not have a college degree?
This is REMARKABLE Journalism, and remarkable investigative work. You're like a mixture of project farm and sherlock holmes, exposing flaws or inaccuracies from what is being shown to the public vs what is actually proven. BRAVO! Do more, please
I'm a superhot pepper grower, been growing peppers for over 20 years. This is amazing. You tested them all. Johnny Scoville tested that same Last Dab and got 61,019 iirc. This proves it. Not only that, I know hot peppers and there are a lot of things that just don't add up about pepper-x, not just the sauce, but the pepper itself. In almost every case, the hottest peppers are either red or brown (chocolate). A mustard pod that is that hot is unheard of. They also claim that sauce is 90-something percent pepper-x so if that's the case, it should be easily near or over the 2,000,000 scoville rating. There are other things but I don't want to write a novel. Until they release seeds and I can grow it myself, I'll remain highly skeptical which brings me to point 2: Ed Curry is highly suspected of stealing the 7-pot Primo from Troy Primeaux and rebranding it the Carolina Reaper. If you want to really shake up the pepper world, test if those two peppers have the same genetics. I have no clue what the results will be, but either way it will put a huge debate amongst pepperheads to rest.
They probably mean that 90% of the peppers in the sauce are pepper-x, not that 90% of the sauces ingredients is pepper-x. Either that or the 90% is excluding water or vinegar or something.
Hey man, I think this job/hobby/obsession is pretty cool. I'd really like to grow my own peppers but I am not anyone who can tolerate too much heat. Like hot indian food is really too much for me. So I'd rather want to grow for flavour and a (somewhat) specific range of heat in peppers. Any advice?
I had a sauce on S9, and my customers often ask “is Year of the Dog really 29,800 Scovilles?” and my answer has always been, “dunno, I’ve never had it tested. I doubt it because the Thai chile is only about 50k, and there’s a lot more than Thai chiles in that bottle.” That said, 7/13 of the guests commented on the sauce being tasty - as a sauce maker that’s all I cared about. Novelty sauces are fun for interviews, but for food it’s all about flavor. 😊
Scott, I have eight bottles of your sauces in progress in my fridge right now. Your sauces are next level, and are why the heat-only scorpion and ghost pepper sauces friends generously buy me for presents end up in the fridge at work. 😄
My dad (RIP) _LOVED_ spicy food! Obsessed even. If he wasn't sweating by the end then he wasn't happy. My dad would collect seeds from different dishes, if he could find them, and grow the peppers at home for his personal food use. He had 3 small pepper trees outside his front door. One of them was the pequin that he LOVED. BUT, it wasn't about just being spicy. I've been with him a few times when the food was spicy but he didn't like it because the dish, salsa, sauce, whatever, had no flavor and was _just_ spicy. My dad LOVED spicy food as long as it _tasted_ good.
Finally a saucemaster who gets it. It’s not impressive for a sauce to make me want to off myself, it’s impressive to make a hot sauce that’s uncomfortably hot, but tastes beautiful.
I feel like this comment is on any video that explains anything, "I am an expert and this is the best explanation I've ever seen" along with other overly complimentary comments talking about the content creator as a god or something. Good video tho
@arthurb6882 chill dude 😂 nobody here callled the creator a god. I also use HPLC in my day to day, was fun to see someone casually explain it for the layperson
Important as always to note that Guinness is a for-profit company whom you pay to judge you as part of an overall PR package, especially for corporations. They're a marketing firm by another name, and nothing they say should be taken at face value.
There a rumors in the fitness industry that they have been paid extra in the past to look beyond their integrity to allow certain popular lifters to get numbers that after some very complicated math I'm not going to get into had been proven to not be physiologically possible with their body shape
@ConReese cool. Am I going to trust "rumors in the fitness industry," or paid Guinness promotions, or "very complicated math?" Or am I going to trust video evidence of someone performing the lifts in question? Especially when fake weights are a thing. I know what choice mine is going to be, and thats to not pay attention to any of it, grab a beer and poutine, and watch Survivorman on youtube instead lol
Online speedrunning communities have dealt with similar events. Billy Mitchell and Todd Rodgers both cheated their records and used Guinness to distribute their faked, cheated records as fact. Just pay them enough money and they will look the other way.
5:34 “The scientists would go out and survey patches of peppers, by picking peppers they could pinpoint the precise percentage of each patch that was pungent, and some patches were more pungent than others.” Peter Piper what now?
It's so refreshing to listen to someone who understands the heat rating is a concentration scale. Too many times I've seen people believe adding a 300k SHU habanero and a 50k SHU green serrano to a blender makes you a 350k SHU salsa. Obviously it's not going up, because it does not add up. The total capsaicin amount adds up, but so does the other components, and overall the heat will get diluted in greater volume of the sauce. The habanero is rated 300k when dried. You don't use dried fruit in salsa, you want fresh and fruity. Fresh habaneros have ~90% water content, so fresh fruit is already "only" ~30k SHU. Pure pureed habaneros would be 30k SHU. Add salt, spices, vinegar, tomato/mango/orange and you may easily dip under 3k SHU, which is still very hot for a normal person. But 3k SHU on a label ain't so shocking anymore, so they slap a 300k SHU peperoni sticker on the bottle, which is just misleading.
I love the message of scientifically, journalistically, not attaching ourselves to first explanation nor to any explanation as a blanket absolute truth. We want a story. We want to sort things into our bins and baskets. But the universe is more complex then we can comprehend. Perfect message for How Town!
Extreme credit to Johnny Scoville ( the sauce guy.) First, he's passionate but doesnt put down others for anything Second, he is watching out for people who may not have the information to watch out for themselves. Dude's a cool guy and im deeply annoyed by the contrast between him and the "eh like who cares most people dont get it its nbd"
Johnny is a stand up chili head, seems very genuine and when he makes mistakes, he owns up to them. I saw the vid where he was testing the sauce with his brother, and said he downed a whole bottle earlier and there was no way it was even close to the levels they claim. His brother agreed it wasn't that hot, and a day or two later the tests results came back with 61k. So it's either misrepresentation of the product, false advertising or some scheme where perhaps a few batches made such high levels. I also find it odd that they rounded the record to a 2.69k Scoville when most of the others have the decimal places included. Before machines this is fine, but now we can use chromatography equipment why not leave them in? Bit sketchy...
"If a bell pepper is your thing and you are passionate about it, you're a chili head" That's an extremely cool way to put it. Supporting passion instead of talking it down, a lesson many people should learn.
I now know why Sean always warns his guests that "Da Bomb" is the hottest thing you can eat in that challenge , and judging by his guests reaction after "Da Bomb" i kinda figured that "Da Bomb" was the hottest they eaten in their lifes ,and after the bomb you do not see guests say that the next sauce after da bomb is hotter or the Last Dab , and Sean always did that , after the first season hit TH-cam . On one side they do lie us about the hotness , but hey , its celebrities eating spicy wings and we get to see them in unconfortable situations , so yeah . Thank you for the documentary and research done , amazing video .
Something that isn't really captured in the objective numbers is the subjective experience of the different peppers. In my experience, ghost peppers tend to be a slow burn that ramps up over time, while Carolina reaper kicks off almost instantly. I haven't looked into what makes that a factor, but I think the mention of different capsaicin molecules in the beginning of the video might be the explanation. Separately, I love hot sauces, and did my own Hot Ones challenge some years ago, finding that The Last Dab was tasty but not terrible, while Da Bomb was absolutely disgusting. But, on a separate trip, I found Mad Dog 357 in a shop, and got to try it on a toothpick. Hot damn, I was sweating and slamming a Sprite for the next 15 minutes as we walked around the local shops. I didn't realize it was that bad, but I greatly appreciate the confirmation that I'm not the wimp I thought I was, lol
Yeah a couple of years ago I wanted to see how how I could go and I had some insane sauce or other. It was ghost pepper and one of the 'end of the line up' types. I had some cold cuts to try them with. the first one was a medium sized dab and it was pretty tasty. The second one was a really big dab and still tasty but hotter. And just as I turned back to the fridge for some more cuts, thinking 'ýou know this isn't that bad' it hit me really, really hard :D
Objective vs Subjective - Hot Ones Los Calientes Verde tested lower than the Classic. That made no sense to me and I immediately tested them with the Verde being a lot hotter. It's also hotter based on their marketing. Assuming it wasn't batch variation, an objective test isn't that useful if it can't match up somewhat to the subjective taste.
When I read a few of their labels, they measured the sauce in "X/10", and the blurb on the back said "made from a pepper that measured XXX scoville units", while Da Bomb actually says the sauce was tested and gave 135,000 scovilles.
Extremely high production value, good writing, good acting, good stock footage, and most importantly good science and research. This is an incredible channel, instant sub.
Thank you for this video. A few years ago, I did my own version of Hot Ones for my friend’s bachelor party. Before having 6 or so guys try the challenge, I wanted to try them first to make sure it wasn’t going to kill everyone. I bought the last dab which was supposed to be the last sauce, and I also bought Mad Dog 357 thinking it would be second to last. When I tried both of them, I knew instantly that Mad Dog was WAY hotter (I was seriously concerned for my friends after they ate a wing covered in it lol) I’ve always known the Hot Ones order isn’t accurate. I’m glad to finally know the statistics behind it!
When the montage of early season finishers ended with the "We salute you" note, I wanted to see a pic of Khaled with "But not you" thrown in for good measure.
“The general public doesn’t understand science” Maybe that’s the problem that we need to fix!! Too many people think learning stops when they stop going to school!
Certain forces like to manipulate people so they can control them (and take their money), and a big part of that process over the last several years is convincing people to mistrust science. That's why we have idiots now who believe that the earth is flat, that vaccines cause autism, that raw milk is healthy, that planes are spraying gay chemicals, that there are Jewish space lasers, and that flouride in drinking water is bad. Next they'll be bringing back leaded gasoline and red dye #2.
Someone said: If the students dont get it, it's the teachers fault. This guy doesn't want the 'general public' to understand, he wants to sell something. Besides, what's to understand is not science. It's which sane person would mess up the taste buds in that way?
the general public doesn't want to understand science. For most people life is "too hard" and they just want the easiest option. Critical thinking is more difficult. Being a critical thinker means being wrong or feeling comfortable being wrong. That's outside a lot of people's comfort zone. Easy options, avoid the hard stuff, coast through life is how most people prefer to operate. Once people realize this it saves a ton of time/effort. Don't worry about most people, they don't care.
Ken Wilber's Integral Levels comes to mind. Each level going up includes the understandings of the ones before it. Going with science is impossible for someone approaching life through a religious perspective. We all climb through the levels at our own natural pace. You can perhaps help set the scene to help someone mature in their understanding, but they still have to do it themselves.
dang, kind of lame that they lie about the hotness of the sauces. If they want to promote natural peppers, why not make the lineup about how hot the peppers inside the sauce are instead? I'm sure they could make a lineup with 10 different heat-level peppers, and then just tune the sauces to be the heat level they want for the contestants. This way kind of feels like I've been duped.
To be honest though, it is not a surprise at all, because pretty much every episode, including the newer ones all follow the same formula. There's almost no build up in hotness, just psychologically and promotionally, until they hit Da Bomb, the one(s) after that until the final ones also go down without a hitch. And as Conan also showed, the last one might not actually be all that hot after they've already beaten the real hot one, that, evidently is meant to be diluted before consumption. Although, Conan also hinted at some 'trickery' over there at Hot Ones, so there's probably multiple layers of "editing" going on.
I want to give major kudos to the team here for so succinctly summarizing this wonderful intersection of biochemistry, evolutionary biology, and botany in such a short video. Capsaicin is one of my favorite molecules for exactly that reason. I studied environmental chemistry in school and you guys nailed your descriptions so that they are easy to understand for a larger audience. Da Bomb is indeed wild because they use buckets of Capsicum Oleoresin which is usually the exact undiluted ingredient in pepper spray. I had a special birds eye chili cultivar that was approaching 200k and just touching my pinky to the inside pepper vein and brushing it against my lip resulted in 7/10 pain for 1 hour and then numbness for 3hrs. I couldn't imagine eating it in a sauce. Anyways thanks for making this vid! 🌶️🌶️🌶️
I studied materials science and I was delighted by the chemistry in this video, especially the visual on how they use liquid chromotography to measure capsaicin levels.
The reason is probably because they had a harder time selling the show to guests to consume Blair's Mega Death Sauce or Mad Dog 357 - but they didn't want to look like they were toning the show down to viewers even if we could all see the guests not really react at all to consuming the last dab.
I always thought Da Domb was actually the spiciest. We did the challenge but rather than dipping in the sauce we poured the sauce in a ziplock and put the tenders in and shook it up, so each bite was smothered in sauce. It felt like a fireball entered my stomach and made me throw up, none of the other one came close to doing that.
@@balsalmalberto8086 In my experience, Last Dab is better for that purpose because it adds a nice flavor, while Da Bomb adds heat and only heat. Thumbs up to Smokin' Ed Currie for breeding the perfect pepper for the purpose in Pepper X and the entire Reaper genetic line in general.
@@LakeLyfe315 It even looks more of an extract than a sauce. So not surprised. clearly is concentrated and packs more punch. I am not hot ones obsessed but I always wonder why you get more reactions out of the da bomb than the rest. I might try it and put it in some broth, etc tho. I do love spicy.
Your video cites "the Guinness Book of Records...." Prospective record holders generally pay $10,000 fee for inclusion, plus a per diem for the hired judge. All costs included. There is no action taken to verify if the prospective record is accurate. There is nothing of value by stating someone or something is a record holder.
I like how in the latest season, Sean has been frank with the guests about how Da Bomb, or the number 8 sauce is the spice peak that, once crossed, nothing else can match, despite having their own sauce at the end which has the higher "scoville rating". It's just the small touch of me as an audience being able to see that, and then to see him stating as such in multiple episodes/interviews now, that showcases Sean as an honest and transparent host.
Peppers are from South North America/ North South America BUT some of the best peppers in the world came from birds migrating. Flying through Florida (Datil) and the Caribbean (Habaneros and scotch bonnet). I love the science behind peppers! It's so cool to see how little berries (some actually quite hot) became the beloved peppers they are today! Interestingly enough, the ghost pepper was a random cross between a C. Frutescens and C. Chinense that happened in India and that farmer unlocked/ bred one of the most spicy (of its time) and most well known peppers to date! I've actually always wanted to write a book on how peppers got around the world and evolved, naturally or by man.
As an avid hot sauce junky I assure you that if you're getting any number 7 or number 9 sauces from any season of Hot-ones, you will not consider them baby formula. I'm just sad to see how low the numbers were and how it has skewed my perception of heat tolerance.
Really? Never, ever? I think about it every time. Makes no sense, every participant *perceives* the exact same hierarchy, and they never objectivised the way they measured scoville units. This study was really bound to happen.
Another reason hot sauce companies don't put SHUs on their bottles is because individual peppers vary wildly causing each bottle to vary. They could maybe use a range instead, like 1,000-1,400 SHU but people like a solid number to brag about more.
Da Bomb can be much more consistent since it contains "natural pepper flavor" which is almost certainly a capsaicin extract. The last two get all their heat from the flesh of relatively boutique peppers that will vary from batch to batch, year to year.
Well when they say that on average a pepper has a certain amount of schoolville units that just means on average not that every single solitary pepper is going to be exactly the same. Hell from one bottle of hot sauce to the next it could have been a completely different batch of sauce and it could be slightly less spicy or could be twice as spicy. I make my own hot sauces and I have quite often in my life found that I could literally buy one giant bag of peppers and have split it in half and then have one container of hot sauce melt my soul into oblivion and the other ones kind of just mid. They're the exact same peppers. They should all be the same level of spicy but they aren't. That's just not how biology works. Also that the bomb sauce is just an extra active it's not a hot sauce. In fact a lot of hot sauces that claim that they're the spiciest are just extractives like that. In fact there's a couple of them that are so powerful you can literally use them to power wash your driveway off. The best way I can think of it is like imagine your car needs a gallon of gas to run for an entire month. But instead of putting gas you put rocket fuel in there. How long do you think it's going to run now? They're supposed to be like a couple of drops for a whole pot of chili not straight into your mouth.
@@blueishgreen76The bomb and like a billion other hot sauces that call themselves hot sauces are in fact extractives like you said. They're not really a hot sauce as much as they are raw capsaicin in a bottle. You're supposed to use like a few drops for an entire pot of soup or chili or something not stick it straight in your mouth. Imagine if somebody complained after they poured an entire Nestle quick bottle into their one glass of milk oh my God it's so strong and disgusting. Yeah cuz you weren't supposed to put the whole bottle in there lol
@Polyothix that's exactly my point; the capsaicin they produce discourages mammals from eating them, because if they did they'd destroy their seeds by chewing.
@@Polyothix They don't eat them because the Plant has evolved to produce the chemical to prevent them being eaten by mammals. Farmers in India use Chillies in condoms tied to strings to keep Wild Elephants away from their crops. it's a defensive mutation of the plant to make sure it's seeds are given the best opportunity for germination and dispersal. Birds have that advantage over small land mammals.
His point is a blanket lie. "the general don't understand science, so we put it out in general terms". The latter part is a lie, they put it out with false advertisement. If we accept the premise that the GenPop needs simplified information, that simplification must be as correct as possible. He also makes the point that 2.7 million seems more interesting than 184 thousand. Big Ed directly admits to being a hack and a scammer, on camera.
You're right... but on my end I can't say I agree with him at all. "We're BS-ing people because reasons reasons money." > yep, that's a scam being caught red handed, right here. Like those bad movies with bad screenplays "hey but that's for kids so that's why". Or video games: "hey, you can't expect perfection" - "we don't but look at baldur's gate 3" - "yeah but that is an anomaly, it shouldn't be raised as a new baseline". Since the beginning of time, a guy who botched his job BS-ing you always uses the same rhetoric. The general argument of "we do it this way because our customers aren't that smart" = big scam vibe.
@@AbsurdOod Be fair, hes not saying "we can abuse the public's ignorance for profit" hes saying "SHU is complicated so rather than give them a boring explanation for testing practices it more entertaining for the show to just show the number assigned to the source pepper." It being for profit is 100% her characterization of his statement, not what it actually said.
@@UndeadKIRA he doesn't sell the sauces, but his product is the key ingredient and this is the only way to buy it. So basically all the profit he could make on this pepper hinges on how successful the marketing of those three sauces is. And as he proved, he knows about the dishonesty in the marketing. So how is he not partially to blame?
I always believed that the sauces weren’t properly ranked but it’s great to see actual evidence. They start off hot but not too hot to get the show going but then bring it down a little so the guess can be out there longer and then seem to want to end at sauce 8
The thing about Da Bomb Beyond Insanity is that it was designed to be used, as the label says, very sparingly; for example, a few drops in an entire batch of chili, or if you really like the heat, a drop in a bowl of chili. It wasn't originally intended to be used as it is on _Hot Ones_ or as a challenge/stunt sauce, but they have leaned into it as that particular subculture has grown. That said, it's not just a matter of SHU; the ingredients any capsaicinoids are mixed with will change how they hit you, as will how that food is eaten. How much do you chew it? How much lipid or alcoholic content is there? Does it touch your lips? Etc.
@KillerCornMuffin 1) It's literally what people from the company have stated, explicitly. It's not an argument, it's a factual statement. Putting it on wings like _Hot Ones_ or like Joss does in the video - i.e. a challenge - isn't how most of the bottles sold get used up. It's the same reason Samyang has only done limited runs of the 3x hot Buldak noodles. 2) This kind of label imagery was all over hot sauces well before any Da Bomb sauces existed. I remember a friend from almost 30 years ago having hot sauces with images like the Devil pouring himself into a bottle on the label. (I believe that particular sauce was called Liquid Lucifer.)
Wow first video I've seen and I'm hooked! Brothers and sisters, this is journalism and it's fun. I thought it was gonna be light commentary and a few facts and boy am I happy to be surprised. Besides going into science of scoville units, you went to the history of capsaicin, and the evolutionary reasons for its existence. Then out of nowhere, you questioning the bias of storytelling toward single causes in general. I love it. Then the journalistic integrity to get your sources, interview parties involved, and theorize their motives. You made a surface level, seemingly unimportant, topic absolutely fascinating and it shows how complex even trivial things are when you dig deep. Dig deep people and be curious.
The way Ed talked really showed how he knows it's wrong morally, just not criminally, so he's terribly embarassed but hanging on to the fact its not a crime
the fact that hes clearly and with a smile honest about it makes him a really nice dude, other than 99% of companies that sell you overpriced low quality shit like modern cars that are engineered to fail and parts beeing build under slavery in other countries, the real legal Crimes
he doesn't put the numbers up on Hot Ones and Guinness verified his numbers; what do you want him to do, comment a disclaimer on every episode of Hot Ones that releases?
I was talking about hot ones with a co worker tonight and this popped into my feed. Havent seen a hot ones video in years. Literally listening to my conversations
@@shamu339 First of all, there is no such thing as "stolen info". Not only that but she did literally show roughly 5 SEPARATE interviews asking direct questions to people in the industry about scoville and spice in general. Why so negative?
I hate how the Scoville heat unit is misused, it makes it completely useless. Just think if alcohol was labeled the same way. I still would prefer if alcohol was labeled with how many grams of alcohol was in 100 gram of something. That would make it much easier to learn how much alcohol (per hour) you need to have a good time. But marketing is not made to help the consumer, it is made to make the consumer consume more. Super video, I loved that you did the testing 👍🤓
@@peddfast I don't know where you live. But where I live and probably also where you live the 14% alcohol is alc/vol (ABV). It is volume not mass. Thus it is not 14g per 100g. I think this is the case in United States, European Union, Canada, Australia, New Zealand, Japan and many more. I honestly don't know of a place where it is labled by mass. To be fair ABV makes sense since most places sell drinks by volume not mass. So if we used %mass we should also specify the mass of the drink, not just the volume.
@@Zer0Tox1n I don't see how that it relevant. You might not be convinced by this so maybe look it up yourself. But for the people that want to know how to calculate this. Assume you drink 500 mL 5% ABV beer. How much alcohol did you drink. First 5% of 500mL is 25mL alcohol. The density of alcohol is about 0.789g/mL (I honestly don't know what temperature they uses as reference point, since density depends on temperatur I have assumed 20C) 25mL 0.789 g/mL = 19.725g. The calculation is simple and you do not need to take volume contraction into account (25mL alcohol plus 475mL water ~ 490mL drink, not 500mL drink) but it gets harder to calculate after each beer.
I like the show, but I don't buy the "story arc" reason. The Last Dab will sell better as a usable hot sauce, something that can be enjoyed in real meals. Aside from its intended use to be sparingly added to recipes, Da Bomb would only be bought as a challenge.
Fantastic. So the mad dog 357 was insane, the bomb sauce also. But they're both fortified with pepper extract. While all of the other hot sauces are made from natural ingredients and are not fortified. 😊
I know thats what they say in this video, but it depends on how you define “natural” to me. An extract is a concentrated pepper product, it still comes from the pepper. We call a lot of other plant extracts natural…
@@wipp0034 It's a concentrate. So yes, natural origin but not natural because it's an unnatural process to produce it using things like alcohol to separate the pepper bits from the capsaicin oil and then skimming the oils to use in the sauce. It's kind of like calling vodka all natural because it's made from grain and potatoes. It is... but it is not and so we don't call it natural.
The hottest non fortified hot sauce from all the seasons is Hellfire Fiery Fool IMO. It's a reaper sauce, not extract, that is almost pure reaper mash...
@@jareduxr The word natural in general is completely meaningless when it comes to marketing. Anything can be "natural" depending on how you interpret the word, and you can be sure companies have no trouble making their products fit that definition somehow. But why would that even matter? What does something being natural even tell you? I could eat a bunch of grass out of my yard and that'd be totally natural, but it definitely wouldn't be good for me. Natural =/= Healthy.
You got me with the title, but in depth and educational opening about the science of hot peppers was more interesting than I ever thought the controversy might be
Even the makers of the Da'Bomb said that their sauce wasn't designed to be used in the way Hot Ones uses it. It's supposed to be an additive to other flavors.
It's been a long time since I've seen this quality of investigative journalism in any context. Amazing work, great job! Will be getting into your other content for sure.
Really? A 'gotcha' piece on numbers we knew were made up from the 90's when shit like MADDOG 357 had 16 million scoville? Damn...this is some Watergate level stuff.
This was really interesting! I was recently trying to look into heat levels of a number of sauces (for a local hot sauce event we are attending) and wondered why no other companies use Scoville units to advertise sauces. Now I know!
The problem is, even if true, “The general public doesn’t understand science” should not be an excuse for being deceitful or just plain lying. The lack of response to interview requests strongly suggests that key figures involved in the production of Hot Ones has known all along and had no interest at any point throughout the numerous seasons to set the record straight. This video did, and now I think a few people might be a little nervous about the financial consequences.
Yeah that left a really bad taste in my mouth . Just because someone is ignorant doesn't mean it's suddenly okay to essentially scam them. Especially in this scenario someone could get really hurt because they thing they can take 2m heat units then go to try and something that is actually that hot and literally be hospitalized. It happened with the one chip challenge at least a couple people had to go to the hospital because they thought it wouldn't be that hot
I'm someone with a background in science and a big love for spicy food and all the conversation around it. I assumed I'd know most of what was in this video, but maybe learn a thing or two. I was wrong: SO MUCH of the info in this video was new to me. Thank you for making such great, well researched videos and for reminding me to stay humble and don't assume I know anything or everything about a subject. Y'all are rad.
Years ago my brother got me the mad dog sauce as a gift. More than a drop on anything rendered it uncomfortably spicy. I always shuttered in belief that it was not even the hottest sauce from the show - so this video explains a lot!
Holy shit that was great, i loved everything about the video. The pace, the narrating, everything. 20 minutes went by like nothing, you guys definitely figured out how to transfer information and knowledge in an interesting way. Plus no insane tik tok style 1-2 second cuts for short attention span. That was awesome.
I will show this video to my coworker who didn't believe me. I always said something was off. Anyone not used to spicy food always react with da bomb style reactions when i make them taste sauce not really that hot. And people go in this show and eat all that stuff that is supposed to be hotter and manage it pretty well xD
Yeah any of us chili nerds already knew what was going on. Ed is right though and the big numbers sell bottles and at the end of the day that's all they are about.
yeah everyone here shitting on the hot ones, but as a fan of the show this has been made clear over time and now he explains it almost every video. Is nice seeing this being tested though, for science and to know the actual numbers. I'll enjoy the hot ones all the same anyway.
@@theholypopechodeii4367 shitting on Ed Currie mostly because he came across as a prick with his phrasing. But he didn't say anything false (this time, anyway), and he's got nothing to do with the SHU levels the show's claiming. His bit was one of the most relevant parts in the video, but he's getting hate for stating the truth in a rude way.
I would add, please, please, please do not taste any hot sauce containing anything above a jalapeño and think that you can handle eating a raw pepper of the same. Jalapeños max out around 8k SHU, which is a walk in the park. Tabasco peppers straight off the bush at 50k will light your mouth up if you are not prepared and aware of what you are eating. Even more so when getting into hots (habanero @+/- 350k) to super hots (Ghosts @+/- 1M), it's a BIG jump in heat level. Be careful when cutting raw hot peppers, the oils can penetrate and "burn" your skin and other places that you touch, for hours after. Final reminder: play stupid games, win stupid prizes. Best of luck, and stay spicy friends!
Yes. just yes. I grew habaneros thinking that it wouldn't be that hot and I think I made a hot sauce most people could not eat without saying it was too spicy. I also got bit of habanero under my nail and was in pain for that entire day. So make sure to use protection when dealing with peppers
Been there done that. You don't really ever know what you can handle. There is quite some variation. Some superhots were rdiculous and floored me, then the other day i ate a reaper without flinching, just to add a stunt where i tried eating something much less hot, and it just had me in the fetal position. Laughing at the absurdity. Yet it won't kill you, don't worry. At least if you have no weird health conditions in which you shouldn't go through anything stressful anyway.
@FrankTaeger2021 I've seen quite a few people vomit. Not so much from the pepper itself, but the gallon of water or milk they try drinking after. Good ole cap cramp gut bombs.. ahhh, those are fantastic as well. While the chilis themselves won't kill, the after effects are not always as pleasant. "Dont bite off more than you can chew" is all I'm saying.
I’ve eaten a superhot. It was like most people expect it to be. Hurt a lot, then my stomach was really messed up the next day. As far as dumb, painful things you can do with your friends go, I’d say eating superhot chilies is very safe.
These well-known facts are the reason many people add hot pepper to their bird-feeders. It keeps squirrels, bears, and other mammals away, but welcomes the birds. There are 100's of studies that predate those mentioned and that outperform them in many ways. A typical textbook of the organic chemistry of natural products has much of this information.
Fun fact: there are some people who have little (or no) response to the heat from peppers. "Pepper spray" is more properly called OC (Oleoresin Capsaicin) spray, and it uses concentrated capsaicin as an incapacitant/irritant. However, there is a small section of the population that does not experience the overwhelming pain that the vast majority of people do when OC spray gets in their eyes, nose, and mouth. I've heard that redheads are more likely to fall in that heat-resistant category, but I don't know whether that's true or not.
The one thing that always pissed me off was the fact a celebrity would go "I watch your show all the time" and at times reference real past events (DJ Khaled giving up) but then when they're at the last dab, they always go "wait, what are you doing?", get the f*** outta here.
My friends and I did our own Hot Ones style challenge many years ago. I can confirm that Da Bomb is far more painful an experience than any other sauce.
11:40 ah yes, Guinness; well known for their accuracy in records keeping and trustworthiness. definitely not just a company that sells "record" certifications to whoever comes to them first with a big enough offer and locks "records" so that they literally cannot be challenged.
I love this video for the storytelling and data-driven journalism. But I also hate it that it burst my bubble about my ability to consume the Last Dab 😝
The full test results and our live show are available on our Patreon. In addition to the s25 lineup and MD357, we tested Blair's Mega Death, Da' Bomb Evolution, The Last Dab Apollo, The Last Dab XXX, and Puckerbutt's Unique Garlique and Extra Mean Green: www.patreon.com/posts/hot-ones-sauces-118168062
Lol Scoville unit is how spicy is measured but it's a very subjective measurement that's not especially reliable. It is definitely not objective
@@michaelmayhem350Did you finish the video? The briefly addressed the subjectivity of Scoville heat units in its EARLIER, OUTDATED forms of testing. But the vid claims that newer technology allowed for more precise ways of measuring.
@@jollibetloglog2040 I did but like 2 minutes into your video you said Scoville is an objective measurement when it's very much not. The fact that you explained later that it's not objective tells me it wasn't a mistake but intentional misinformation
Lisa Nguyen did a video a few weeks ago called “how da bomb hot sauce is made” - She did a factory tour!
@Av-vd3wk that video was da bomb 😂🤣
I always figured that they don't have the hottest sauces at the end because they want the guests to be able to close out the interview without being curled up in the corner in the fetal position
I'd go back to watching for that. I think I tapped out with the Paris Hilton interview. Was a total PR stunt
Yes, and you want the drama of the worst one caught on camera and not after the show.
@@MatthewUrsothis makes it seem like you think that any other interview isn’t purely for PR.
I’ve done a few challenges at home replicating prior seasons with friends, and Da Bomb was always the clear pain maker.
@@MatthewUrso news flash: every celebrity appearance on camera is a PR stunt... At least Paris Hilton is actually a human being with her own unique (surprisingly interesting) story.
The point they jumped the shark for me was interviewing puss in boots. A literal CARTOON CHARACTER.
I like that this video wasn’t framed as this “EXPOSING Hot Ones for their LIES” type thing like it easily could have been. Journalistic integrity is hard to come by these days, good on you for making a well-researched video purely focused on uncovering factual information for people. Keep it up! :D
It would be dishonest to say you're exposing them for their lies when all you're doing is measuring the heat of a sauce instead of the heat of the peppers used in the sauce and making a really big deal about the difference.
It's full of false information. Come on. She worked at Media Matters which is only known for pushing propoganda and lies from the far left. Then she worked at VOX which is media matters rebranded but with catchy videos. Unsubscribing. She is awful with that scam at the end.
@@gorkyd7912 Not like Hot Ones aren't purposefully misleading their audience in terms of scoville levels of those sauces in order to sell the one they have an association with. Nothing dishonest or lacking integrity about that behaviour.
@@andre.daniel.martins I assumed they're associated with all of the hot sauces they use on people in their show.
The title still is sensationalist though
I've read a lot on Reddit how the sauces aren't "as hot as they used to be" but with no proof or context. I really appreciated the investigation and background.
I always had a feeling this was the case cause people used to have full on meltdowns on the last few sauces and at some point that just stopped happening completely.
people would be more reticent to go on the show, so they tamed them down.
Also pepper extract taste horrible. not a great selling point if you are trying to sell sauces.
They say that about SNL too. People like to think things get worse as they get older
@@Ottophilif you eat your favorite burger every night, it’ll suck ass by Sunday
@@Ottophil A lot of things are made objectively cheaper now than they were in the past. The profit motive makes things worse.
I always knew their Scoville numbers were fake, and wondered what lab test would show.
Thank you for spending $600 to test them, and to share in such accessible fashion, hope this videos makes some profit :D
Sean in an interview said that "100% Pain" was the worst sauce hes ever had and he threw that one out of the shows line up as fast as he could. I tried that early line up of hot sauces and 100% pain felt like someone was stabbing my tongue. That early line up was insane, and it makes sense that they would tone it down later.
I can confirm, had a bottle of that stuff and never finished it. It's irritates the skin too.
That's odd, I had that and finished it. I didn't feel it was insanely hot, but it defo wasn't a tasty one. Been a decade or so but I remember it being very vinegary
It's hilarious that 100% pain is also indeed just very painful
I had a bottle of that, it sat in the back of my fridge for like 4 years until i finally threw it out, only tried it a couple times and yea it made food inedible basically. Even just a little bit in a medium pot of chili was too much.
100% Pain wasn't as painful as Mad Dog 357, but it did taste a LOT worse. I got the original-ish line up and tried them back in the day. Wish more people would bring up the OG sauces.
She woke up and chose violence. That was a huge amount of hot sauce
Pretty rough dose of that sauce. That's a two-pint dose. One for each end
We all tried it a few years ago and put less than half of that dab on our wings. I was chugging milk for 20 minutes.
Yeah I immediately said WTF when I saw the amount, it’s pure hell 😂
I agree she had a lot. I chose violence once with Da Bomb Beyond Insanity. I had at least a full teaspoon on a single taco. It was too much. I could barely sleep that night because my stomach hurt so bad.
That girl is a psychopath. That bomb failed to make her shed a single tear.
Da Bomb is not a hot sauce, per se, it is a heat additive which was and is designed to be used to make an entire pot of chili hotter and better tasting. It was never designed to be used in a hot sauce type application as Hot Ones does. There is a video explainer here on YT somewhere - the host visted the manufacturer and they were as surprised as most how the show ended up using their product, but they also were quite happy with the return in sales of said product - so, win, win!!
I think that's why you can't buy it direct from the hot ones website, you can only get the extract-less version that's much less hot.
How Da Bomb Hot Sauce is Made
by
Lisa Nguyen
I bought a bottle of Da Bomb back in the late 90s or early 00s thinking I was a real hothead. I learned that I was not. I also concluded that it was intended to be used in commercial quantities of food rather than as a sauce, so I felt quite vindicated when I saw that YT vid.
did not succeed at making the chili better tasting
Classic little bit goes a long way.
I’m not even halfway through this video and I just want to say that you guys are nailing this. Such well produced and structured content. Even your ad break was well done. Very relaxed and super interesting. I’m a fan.
I TRIED A SINGLE DROP OF MAD DOG 357 ON A SLICE OF PIZZA IN 2015 AND IT FUCKED ME UP FOR 2 SOLID HOURS. I was absolutely unable to function as a human person for two hours. NO JOKE.
Learning it’s hotter than DaBomb makes me rewrite my own history. Turns out I’m not a complete wuss!
did it taste good at least?
I tried it in 2020 and still haven't recovered
I also tried a drop once with some friends. Horrible in every way, would not recommend.
Well that makes me want to try it
Me and my buddies would play hot pizza roulette, one slice would have mad dog hidden under a peice of pepperoni. 😁 fun
Shoutout to the motion graphics people! They did a phenomenal job on this episode.
It’s just Adam and Joss!
Animation?
No wonder Bobby Lee crapped his pants
Why can I hear the tone of NPR in these videos? Anyone else hear that? It's like they have a signature style that comes through, even if it is just a voice. Not sure if either of these hosts have been on NPR or not.
“The general public doesn’t understand science” is not really a good argument for lying about facts.
Thank you for this video!
Yeah! that man comes off as such a rich arrogant reckless person.
To be honest though he isn't really wrong for saying that. Of course chilli heads and people who are into science will say otherwise, but if you get a random person who just graduated high school with highschool level education, they are unlikely to care about the science let alone understand it. To them they see hot sauce with a million spicey units and they automatically know it's gonna burn
@@threecubed3 so it would be okay for me pour a drop of 96% medical spirit in a glass, fill it up with water and then do a TH-cam video where I claim I drink a glass, no let's make it bottle, of 96% alcohol because most of my audience does not have a college degree?
@@zykify ok you got me there 😂
Yeah that seemed a bit offensive to me too.
This is REMARKABLE Journalism, and remarkable investigative work. You're like a mixture of project farm and sherlock holmes, exposing flaws or inaccuracies from what is being shown to the public vs what is actually proven.
BRAVO! Do more, please
we finally know what lies beyond insanity. the truth. ✨
oh look it's the mustache man
@@DyslexicMitochondria I was curious about your username so I clicked on ur profile. Your channeI is such a hidden treasure
Ground Zero and The Final Answer come after Beyond Insanity in the Da Bomb line of sauces.
To insanity, and beyond
This is a fun place to find you Phil
I'm a superhot pepper grower, been growing peppers for over 20 years. This is amazing. You tested them all. Johnny Scoville tested that same Last Dab and got 61,019 iirc. This proves it. Not only that, I know hot peppers and there are a lot of things that just don't add up about pepper-x, not just the sauce, but the pepper itself. In almost every case, the hottest peppers are either red or brown (chocolate). A mustard pod that is that hot is unheard of. They also claim that sauce is 90-something percent pepper-x so if that's the case, it should be easily near or over the 2,000,000 scoville rating. There are other things but I don't want to write a novel. Until they release seeds and I can grow it myself, I'll remain highly skeptical which brings me to point 2:
Ed Curry is highly suspected of stealing the 7-pot Primo from Troy Primeaux and rebranding it the Carolina Reaper. If you want to really shake up the pepper world, test if those two peppers have the same genetics. I have no clue what the results will be, but either way it will put a huge debate amongst pepperheads to rest.
This sounds like a Netflix series
pepper scoville is measured dry, sauce scoville is measured wet. This is the fundamental misunderstanding you have.
They probably mean that 90% of the peppers in the sauce are pepper-x, not that 90% of the sauces ingredients is pepper-x. Either that or the 90% is excluding water or vinegar or something.
Who knew the pepper world had so much going on?? Im fascinated.
Hey man, I think this job/hobby/obsession is pretty cool. I'd really like to grow my own peppers but I am not anyone who can tolerate too much heat. Like hot indian food is really too much for me. So I'd rather want to grow for flavour and a (somewhat) specific range of heat in peppers. Any advice?
I had a sauce on S9, and my customers often ask “is Year of the Dog really 29,800 Scovilles?” and my answer has always been, “dunno, I’ve never had it tested. I doubt it because the Thai chile is only about 50k, and there’s a lot more than Thai chiles in that bottle.” That said, 7/13 of the guests commented on the sauce being tasty - as a sauce maker that’s all I cared about. Novelty sauces are fun for interviews, but for food it’s all about flavor. 😊
Scott, I have eight bottles of your sauces in progress in my fridge right now. Your sauces are next level, and are why the heat-only scorpion and ghost pepper sauces friends generously buy me for presents end up in the fridge at work. 😄
@ thanks so much! Psyched you’re diggin the Dog! 🔥
My dad (RIP) _LOVED_ spicy food! Obsessed even. If he wasn't sweating by the end then he wasn't happy. My dad would collect seeds from different dishes, if he could find them, and grow the peppers at home for his personal food use. He had 3 small pepper trees outside his front door. One of them was the pequin that he LOVED.
BUT, it wasn't about just being spicy.
I've been with him a few times when the food was spicy but he didn't like it because the dish, salsa, sauce, whatever, had no flavor and was _just_ spicy.
My dad LOVED spicy food as long as it _tasted_ good.
Eat one of my jalapeños or habraneros cooked in the skin of a weiener schnitzel and it'll blow your socks off. Home grown.
Finally a saucemaster who gets it. It’s not impressive for a sauce to make me want to off myself, it’s impressive to make a hot sauce that’s uncomfortably hot, but tastes beautiful.
"By picking peppers they could pinpoint the precise percentage of each patch the was pungent", truely one of the sentences of all time
As a chemist, I have to say that's probably the best quick explanation of HPLC I've seen yet. Well done!
Yeah layering the video visual with a very succinct explanation is an amazing package. Beats the hell out of a textbook page.
I feel like this comment is on any video that explains anything, "I am an expert and this is the best explanation I've ever seen" along with other overly complimentary comments talking about the content creator as a god or something. Good video tho
@arthurb6882 chill dude 😂 nobody here callled the creator a god. I also use HPLC in my day to day, was fun to see someone casually explain it for the layperson
@@trytwicelikemice3190 i love willies
@@arthurb6882 As an expert on internet comment sections, you're right. That does happen.
Important as always to note that Guinness is a for-profit company whom you pay to judge you as part of an overall PR package, especially for corporations. They're a marketing firm by another name, and nothing they say should be taken at face value.
There a rumors in the fitness industry that they have been paid extra in the past to look beyond their integrity to allow certain popular lifters to get numbers that after some very complicated math I'm not going to get into had been proven to not be physiologically possible with their body shape
Yeah as long as you pay them enough and appear somewhat competent, they'll basically give you whatever record you want.
@ConReese cool. Am I going to trust "rumors in the fitness industry," or paid Guinness promotions, or "very complicated math?" Or am I going to trust video evidence of someone performing the lifts in question? Especially when fake weights are a thing. I know what choice mine is going to be, and thats to not pay attention to any of it, grab a beer and poutine, and watch Survivorman on youtube instead lol
Online speedrunning communities have dealt with similar events. Billy Mitchell and Todd Rodgers both cheated their records and used Guinness to distribute their faked, cheated records as fact. Just pay them enough money and they will look the other way.
@@andyanderson2143This. This is the correct answer
5:34 “The scientists would go out and survey patches of peppers, by picking peppers they could pinpoint the precise percentage of each patch that was pungent, and some patches were more pungent than others.”
Peter Piper what now?
Peter piper pinpointed a precise percentage of pungent peppers and picked the pungent pepper patch
I was hoping someone else picked up on that P-peppered patch of prose 😂
It's so refreshing to listen to someone who understands the heat rating is a concentration scale. Too many times I've seen people believe adding a 300k SHU habanero and a 50k SHU green serrano to a blender makes you a 350k SHU salsa. Obviously it's not going up, because it does not add up. The total capsaicin amount adds up, but so does the other components, and overall the heat will get diluted in greater volume of the sauce. The habanero is rated 300k when dried. You don't use dried fruit in salsa, you want fresh and fruity. Fresh habaneros have ~90% water content, so fresh fruit is already "only" ~30k SHU. Pure pureed habaneros would be 30k SHU. Add salt, spices, vinegar, tomato/mango/orange and you may easily dip under 3k SHU, which is still very hot for a normal person. But 3k SHU on a label ain't so shocking anymore, so they slap a 300k SHU peperoni sticker on the bottle, which is just misleading.
I love the message of scientifically, journalistically, not attaching ourselves to first explanation nor to any explanation as a blanket absolute truth. We want a story. We want to sort things into our bins and baskets. But the universe is more complex then we can comprehend. Perfect message for How Town!
Scientific journalism that gives me hope for the future 😭
Too bad 99% of "journalism" these days actually helps promote the lies; instead of investigating to find the truth.
Extreme credit to Johnny Scoville ( the sauce guy.)
First, he's passionate but doesnt put down others for anything
Second, he is watching out for people who may not have the information to watch out for themselves.
Dude's a cool guy and im deeply annoyed by the contrast between him and the "eh like who cares most people dont get it its nbd"
Johnny rocks!
Johnny is a stand up chili head, seems very genuine and when he makes mistakes, he owns up to them. I saw the vid where he was testing the sauce with his brother, and said he downed a whole bottle earlier and there was no way it was even close to the levels they claim. His brother agreed it wasn't that hot, and a day or two later the tests results came back with 61k.
So it's either misrepresentation of the product, false advertising or some scheme where perhaps a few batches made such high levels. I also find it odd that they rounded the record to a 2.69k Scoville when most of the others have the decimal places included. Before machines this is fine, but now we can use chromatography equipment why not leave them in? Bit sketchy...
LMAO, nice try... FTG!!!
"If a bell pepper is your thing and you are passionate about it, you're a chili head"
That's an extremely cool way to put it. Supporting passion instead of talking it down, a lesson many people should learn.
@@shornoMALONEY2.69k is 2690
I now know why Sean always warns his guests that "Da Bomb" is the hottest thing you can eat in that challenge , and judging by his guests reaction after "Da Bomb" i kinda figured that "Da Bomb" was the hottest they eaten in their lifes ,and after the bomb you do not see guests say that the next sauce after da bomb is hotter or the Last Dab , and Sean always did that , after the first season hit TH-cam . On one side they do lie us about the hotness , but hey , its celebrities eating spicy wings and we get to see them in unconfortable situations , so yeah . Thank you for the documentary and research done , amazing video .
3:47 whoever does the music is a lowkey genius
I agree. That was awesome.
Something that isn't really captured in the objective numbers is the subjective experience of the different peppers. In my experience, ghost peppers tend to be a slow burn that ramps up over time, while Carolina reaper kicks off almost instantly. I haven't looked into what makes that a factor, but I think the mention of different capsaicin molecules in the beginning of the video might be the explanation.
Separately, I love hot sauces, and did my own Hot Ones challenge some years ago, finding that The Last Dab was tasty but not terrible, while Da Bomb was absolutely disgusting. But, on a separate trip, I found Mad Dog 357 in a shop, and got to try it on a toothpick. Hot damn, I was sweating and slamming a Sprite for the next 15 minutes as we walked around the local shops. I didn't realize it was that bad, but I greatly appreciate the confirmation that I'm not the wimp I thought I was, lol
Yeah a couple of years ago I wanted to see how how I could go and I had some insane sauce or other. It was ghost pepper and one of the 'end of the line up' types. I had some cold cuts to try them with. the first one was a medium sized dab and it was pretty tasty. The second one was a really big dab and still tasty but hotter. And just as I turned back to the fridge for some more cuts, thinking 'ýou know this isn't that bad' it hit me really, really hard :D
Objective vs Subjective - Hot Ones Los Calientes Verde tested lower than the Classic. That made no sense to me and I immediately tested them with the Verde being a lot hotter. It's also hotter based on their marketing. Assuming it wasn't batch variation, an objective test isn't that useful if it can't match up somewhat to the subjective taste.
When I read a few of their labels, they measured the sauce in "X/10", and the blurb on the back said "made from a pepper that measured XXX scoville units", while Da Bomb actually says the sauce was tested and gave 135,000 scovilles.
I must say, this has to be one of the best videos I've watched on TH-cam. Great attention to detail.
You guys are so ridiculously good at what you do. Researching, editing, storytelling, teaching, entertaining etc. All of it. So good.
Extremely high production value, good writing, good acting, good stock footage, and most importantly good science and research. This is an incredible channel, instant sub.
Same. Surprised to only discover it today
THAT WAS A HUGE AMOUNT OF DA BOMB. Amazing video as always!! ❤
Ayyyy it's the nice people from answer in progress
I was shocked at the amount she put on that 😂😂
Thank you for this video. A few years ago, I did my own version of Hot Ones for my friend’s bachelor party. Before having 6 or so guys try the challenge, I wanted to try them first to make sure it wasn’t going to kill everyone. I bought the last dab which was supposed to be the last sauce, and I also bought Mad Dog 357 thinking it would be second to last. When I tried both of them, I knew instantly that Mad Dog was WAY hotter (I was seriously concerned for my friends after they ate a wing covered in it lol)
I’ve always known the Hot Ones order isn’t accurate. I’m glad to finally know the statistics behind it!
When the montage of early season finishers ended with the "We salute you" note, I wanted to see a pic of Khaled with "But not you" thrown in for good measure.
“The general public doesn’t understand science”
Maybe that’s the problem that we need to fix!! Too many people think learning stops when they stop going to school!
Certain forces like to manipulate people so they can control them (and take their money), and a big part of that process over the last several years is convincing people to mistrust science. That's why we have idiots now who believe that the earth is flat, that vaccines cause autism, that raw milk is healthy, that planes are spraying gay chemicals, that there are Jewish space lasers, and that flouride in drinking water is bad. Next they'll be bringing back leaded gasoline and red dye #2.
Someone said: If the students dont get it, it's the teachers fault.
This guy doesn't want the 'general public' to understand, he wants to sell something.
Besides, what's to understand is not science. It's which sane person would mess up the taste buds in that way?
the general public doesn't want to understand science. For most people life is "too hard" and they just want the easiest option. Critical thinking is more difficult. Being a critical thinker means being wrong or feeling comfortable being wrong. That's outside a lot of people's comfort zone. Easy options, avoid the hard stuff, coast through life is how most people prefer to operate.
Once people realize this it saves a ton of time/effort. Don't worry about most people, they don't care.
Ken Wilber's Integral Levels comes to mind. Each level going up includes the understandings of the ones before it. Going with science is impossible for someone approaching life through a religious perspective. We all climb through the levels at our own natural pace. You can perhaps help set the scene to help someone mature in their understanding, but they still have to do it themselves.
The modern day layman just thinks it’s magic… which is precisely what someone from the 1600s would think.
dang, kind of lame that they lie about the hotness of the sauces. If they want to promote natural peppers, why not make the lineup about how hot the peppers inside the sauce are instead? I'm sure they could make a lineup with 10 different heat-level peppers, and then just tune the sauces to be the heat level they want for the contestants. This way kind of feels like I've been duped.
That’s a good idea
Da bomb is not a hot sauce @@Howtown
To be honest though, it is not a surprise at all, because pretty much every episode, including the newer ones all follow the same formula.
There's almost no build up in hotness, just psychologically and promotionally, until they hit Da Bomb, the one(s) after that until the final ones also go down without a hitch.
And as Conan also showed, the last one might not actually be all that hot after they've already beaten the real hot one, that, evidently is meant to be diluted before consumption.
Although, Conan also hinted at some 'trickery' over there at Hot Ones, so there's probably multiple layers of "editing" going on.
It's not just got ones or the last dab that put the pepper's Scoville on the bottle. It's a pretty shady marketing tactic.
@@Games_and_Music Conan didn't hint at "trickery"?
My parrot used to love capsaicin rich peppers I wondered why. She loved them fresh I thought she was just crazy.
'By picking peppers, they could pinpoint the precise percentage of each patch that was pungent'. Legendary sentence!
I came looking for a comment about it lol beautifully executed
Ashamed I missed the alliteration ... but glad I found it in the comments. Thx.
prideful peter piper proclaimed
@@mendelopdenorth5263 So epic! Epic win!
Absolutely awesome abundant alliteration, @answeringprogress.
I want to give major kudos to the team here for so succinctly summarizing this wonderful intersection of biochemistry, evolutionary biology, and botany in such a short video. Capsaicin is one of my favorite molecules for exactly that reason. I studied environmental chemistry in school and you guys nailed your descriptions so that they are easy to understand for a larger audience. Da Bomb is indeed wild because they use buckets of Capsicum Oleoresin which is usually the exact undiluted ingredient in pepper spray. I had a special birds eye chili cultivar that was approaching 200k and just touching my pinky to the inside pepper vein and brushing it against my lip resulted in 7/10 pain for 1 hour and then numbness for 3hrs. I couldn't imagine eating it in a sauce. Anyways thanks for making this vid! 🌶️🌶️🌶️
I studied materials science and I was delighted by the chemistry in this video, especially the visual on how they use liquid chromotography to measure capsaicin levels.
The reason is probably because they had a harder time selling the show to guests to consume Blair's Mega Death Sauce or Mad Dog 357 - but they didn't want to look like they were toning the show down to viewers even if we could all see the guests not really react at all to consuming the last dab.
I always thought Da Domb was actually the spiciest. We did the challenge but rather than dipping in the sauce we poured the sauce in a ziplock and put the tenders in and shook it up, so each bite was smothered in sauce. It felt like a fireball entered my stomach and made me throw up, none of the other one came close to doing that.
Pretty sure Da Bomb is not a sauce and the manufacturer says it's an additive to make food spicy. Lisa Nguyen did a video about how it's made.
It's damn good to spice up a mild chili base.
@@balsalmalberto8086 In my experience, Last Dab is better for that purpose because it adds a nice flavor, while Da Bomb adds heat and only heat. Thumbs up to Smokin' Ed Currie for breeding the perfect pepper for the purpose in Pepper X and the entire Reaper genetic line in general.
Thank you for mentioning their name so I could go look that video up.
It's an extract. It's not meant to be eaten straight up. That's why it's so much hotter, the Scoville may be lower but it's more concentrated
@@LakeLyfe315 It even looks more of an extract than a sauce. So not surprised. clearly is concentrated and packs more punch. I am not hot ones obsessed but I always wonder why you get more reactions out of the da bomb than the rest. I might try it and put it in some broth, etc tho. I do love spicy.
Your video cites "the Guinness Book of Records...." Prospective record holders generally pay $10,000 fee for inclusion, plus a per diem for the hired judge. All costs included. There is no action taken to verify if the prospective record is accurate. There is nothing of value by stating someone or something is a record holder.
Cant believe tommy talarico, first american to work on sonic, invented the california reaper and pepper X
@@grimreefer9324his mom's probably so proud of him
I like how in the latest season, Sean has been frank with the guests about how Da Bomb, or the number 8 sauce is the spice peak that, once crossed, nothing else can match, despite having their own sauce at the end which has the higher "scoville rating". It's just the small touch of me as an audience being able to see that, and then to see him stating as such in multiple episodes/interviews now, that showcases Sean as an honest and transparent host.
it's not just the most recent season.... he's said that a bunch.
I always figured it was because the extract just hit different. this video made me question what I thought I knew about the many sauces i've tried
Peppers are from South North America/ North South America BUT some of the best peppers in the world came from birds migrating. Flying through Florida (Datil) and the Caribbean (Habaneros and scotch bonnet).
I love the science behind peppers! It's so cool to see how little berries (some actually quite hot) became the beloved peppers they are today! Interestingly enough, the ghost pepper was a random cross between a C. Frutescens and C. Chinense that happened in India and that farmer unlocked/ bred one of the most spicy (of its time) and most well known peppers to date!
I've actually always wanted to write a book on how peppers got around the world and evolved, naturally or by man.
So, basically:
Da Bomb: industrial solvent.
All the other sauces: baby formula.
As an avid hot sauce junky I assure you that if you're getting any number 7 or number 9 sauces from any season of Hot-ones, you will not consider them baby formula. I'm just sad to see how low the numbers were and how it has skewed my perception of heat tolerance.
@@skippypeanutbutter9136 yeah like that guy said, dont go trying a drop of pure 2,6Mill extract XD
Idk how to explain this, but your audio mix is very pleasing to the ear. I could listen to either host talk for hours.
You put like 4 times as much hot sauce on that chicken strip than I would have, you are seriously brave
i knew it! i tried "Last Dab" at a friend's house and was like... "that's it?!" thought it was a bad batch
What a fantastic episode! I never imagined that the SHUs attributed to various hot sauces could be so wildely innacurate.
Really? Never, ever?
I think about it every time. Makes no sense, every participant *perceives* the exact same hierarchy, and they never objectivised the way they measured scoville units.
This study was really bound to happen.
Another reason hot sauce companies don't put SHUs on their bottles is because individual peppers vary wildly causing each bottle to vary. They could maybe use a range instead, like 1,000-1,400 SHU but people like a solid number to brag about more.
Da Bomb can be much more consistent since it contains "natural pepper flavor" which is almost certainly a capsaicin extract. The last two get all their heat from the flesh of relatively boutique peppers that will vary from batch to batch, year to year.
Well when they say that on average a pepper has a certain amount of schoolville units that just means on average not that every single solitary pepper is going to be exactly the same. Hell from one bottle of hot sauce to the next it could have been a completely different batch of sauce and it could be slightly less spicy or could be twice as spicy. I make my own hot sauces and I have quite often in my life found that I could literally buy one giant bag of peppers and have split it in half and then have one container of hot sauce melt my soul into oblivion and the other ones kind of just mid. They're the exact same peppers. They should all be the same level of spicy but they aren't. That's just not how biology works.
Also that the bomb sauce is just an extra active it's not a hot sauce. In fact a lot of hot sauces that claim that they're the spiciest are just extractives like that. In fact there's a couple of them that are so powerful you can literally use them to power wash your driveway off.
The best way I can think of it is like imagine your car needs a gallon of gas to run for an entire month. But instead of putting gas you put rocket fuel in there. How long do you think it's going to run now? They're supposed to be like a couple of drops for a whole pot of chili not straight into your mouth.
@@blueishgreen76The bomb and like a billion other hot sauces that call themselves hot sauces are in fact extractives like you said. They're not really a hot sauce as much as they are raw capsaicin in a bottle. You're supposed to use like a few drops for an entire pot of soup or chili or something not stick it straight in your mouth.
Imagine if somebody complained after they poured an entire Nestle quick bottle into their one glass of milk oh my God it's so strong and disgusting. Yeah cuz you weren't supposed to put the whole bottle in there lol
I’ve watched a couple episodes of Hot Ones and noticed that at #3 people are like, oh that wasn’t so bad. Thanks for explaining why!
4:40 Chewing! Mammals stop the seeds sprouting because they chew them up as they eat them, whereas birds eat and poop them out whole!
she said the mammals dont eat them though
@Polyothix that's exactly my point; the capsaicin they produce discourages mammals from eating them, because if they did they'd destroy their seeds by chewing.
It could be early in the evolution not at its current state. @@Polyothix
@@Polyothix They don't eat them because the Plant has evolved to produce the chemical to prevent them being eaten by mammals. Farmers in India use Chillies in condoms tied to strings to keep Wild Elephants away from their crops. it's a defensive mutation of the plant to make sure it's seeds are given the best opportunity for germination and dispersal. Birds have that advantage over small land mammals.
@@PolyothixThe mammals ate the seeds, just not the spicy ones. That's what they're referring to.
I’m so glad I found your channel. Solid science, great delivery, easy to understand and follow and very enjoyable overall.
18:07 I agree with his point but saying that on camera to a journalist doing a scientific investigation into your product is WILD
not his fault, he doesnt sell the sauces, just the peppers, no blame on him
His point is a blanket lie. "the general don't understand science, so we put it out in general terms". The latter part is a lie, they put it out with false advertisement.
If we accept the premise that the GenPop needs simplified information, that simplification must be as correct as possible.
He also makes the point that 2.7 million seems more interesting than 184 thousand. Big Ed directly admits to being a hack and a scammer, on camera.
You're right... but on my end I can't say I agree with him at all. "We're BS-ing people because reasons reasons money." > yep, that's a scam being caught red handed, right here.
Like those bad movies with bad screenplays "hey but that's for kids so that's why".
Or video games: "hey, you can't expect perfection" - "we don't but look at baldur's gate 3" - "yeah but that is an anomaly, it shouldn't be raised as a new baseline".
Since the beginning of time, a guy who botched his job BS-ing you always uses the same rhetoric.
The general argument of "we do it this way because our customers aren't that smart" = big scam vibe.
@@AbsurdOod Be fair, hes not saying "we can abuse the public's ignorance for profit" hes saying "SHU is complicated so rather than give them a boring explanation for testing practices it more entertaining for the show to just show the number assigned to the source pepper." It being for profit is 100% her characterization of his statement, not what it actually said.
@@UndeadKIRA he doesn't sell the sauces, but his product is the key ingredient and this is the only way to buy it. So basically all the profit he could make on this pepper hinges on how successful the marketing of those three sauces is. And as he proved, he knows about the dishonesty in the marketing. So how is he not partially to blame?
BEEN WAITING FOR THIS! This is the kind of science we need
I always believed that the sauces weren’t properly ranked but it’s great to see actual evidence. They start off hot but not too hot to get the show going but then bring it down a little so the guess can be out there longer and then seem to want to end at sauce 8
this is modern era journalism at it’s fínese and I LOVE IT
The thing about Da Bomb Beyond Insanity is that it was designed to be used, as the label says, very sparingly; for example, a few drops in an entire batch of chili, or if you really like the heat, a drop in a bowl of chili. It wasn't originally intended to be used as it is on _Hot Ones_ or as a challenge/stunt sauce, but they have leaned into it as that particular subculture has grown.
That said, it's not just a matter of SHU; the ingredients any capsaicinoids are mixed with will change how they hit you, as will how that food is eaten. How much do you chew it? How much lipid or alcoholic content is there? Does it touch your lips? Etc.
Getting tired of this argument. I'll just point to things like dynamite, the chainsaw, nuclear power, just off the top of my head.
@KillerCornMuffin 1) It's literally what people from the company have stated, explicitly. It's not an argument, it's a factual statement. Putting it on wings like _Hot Ones_ or like Joss does in the video - i.e. a challenge - isn't how most of the bottles sold get used up. It's the same reason Samyang has only done limited runs of the 3x hot Buldak noodles.
2) This kind of label imagery was all over hot sauces well before any Da Bomb sauces existed. I remember a friend from almost 30 years ago having hot sauces with images like the Devil pouring himself into a bottle on the label. (I believe that particular sauce was called Liquid Lucifer.)
Exactly, da bomb was hotter to me than a bite into a reaper pepper.
Homeboy ed doing a big phony smile while admitting the numbers were a lie creeped me out big time
Probably because he didn’t want to admit it.
Yeah I got the feeling he was not happy being asked about that
I mean he's not the ones putting the numbers out there.
he is not endorsing it, seemed more like "the corporates love to exagerate while marketing and idc"
Wow first video I've seen and I'm hooked! Brothers and sisters, this is journalism and it's fun.
I thought it was gonna be light commentary and a few facts and boy am I happy to be surprised.
Besides going into science of scoville units, you went to the history of capsaicin, and the evolutionary reasons for its existence. Then out of nowhere, you questioning the bias of storytelling toward single causes in general. I love it.
Then the journalistic integrity to get your sources, interview parties involved, and theorize their motives.
You made a surface level, seemingly unimportant, topic absolutely fascinating and it shows how complex even trivial things are when you dig deep.
Dig deep people and be curious.
On a large scale, why does anything happen in life? Life is trying to spread its seed
The way Ed talked really showed how he knows it's wrong morally, just not criminally, so he's terribly embarassed but hanging on to the fact its not a crime
Yeah that really rubbed me the wrong way.
Gross teeth
the fact that hes clearly and with a smile honest about it makes him a really nice dude, other than 99% of companies that sell you overpriced low quality shit like modern cars that are engineered to fail and parts beeing build under slavery in other countries, the real legal Crimes
@@heretic_ I can't tell what you're asking
he doesn't put the numbers up on Hot Ones and Guinness verified his numbers; what do you want him to do, comment a disclaimer on every episode of Hot Ones that releases?
5:42 the alliteration is off the charts!
It made my brain tingle lol
😂 I keep rewinding it and trying to repeat it like the classic PickledPeppers™️ tongue-twister written for the notorious Mr. Piper
If only they were picking pretty prickly pickled peppers.
I was just about to comment this but I guess I got beat to it 🤣
The TH-cam algorithm blessed me today, what a fantastic channel! If only mainstream media was this thorough.
I was talking about hot ones with a co worker tonight and this popped into my feed. Havent seen a hot ones video in years. Literally listening to my conversations
Everything is this video tho is old news and stolen info.
@@shamu339 First of all, there is no such thing as "stolen info". Not only that but she did literally show roughly 5 SEPARATE interviews asking direct questions to people in the industry about scoville and spice in general. Why so negative?
Hot ones ❌ Cold ones ✅
I hate how the Scoville heat unit is misused, it makes it completely useless.
Just think if alcohol was labeled the same way. I still would prefer if alcohol was labeled with how many grams of alcohol was in 100 gram of something. That would make it much easier to learn how much alcohol (per hour) you need to have a good time.
But marketing is not made to help the consumer, it is made to make the consumer consume more.
Super video, I loved that you did the testing 👍🤓
Percentage alcohol is on the bottle usually. If its 14% alcohol it is 14g per 100g.
@@peddfast I don't know where you live. But where I live and probably also where you live the 14% alcohol is alc/vol (ABV). It is volume not mass. Thus it is not 14g per 100g.
I think this is the case in United States, European Union, Canada, Australia, New Zealand, Japan and many more. I honestly don't know of a place where it is labled by mass.
To be fair ABV makes sense since most places sell drinks by volume not mass. So if we used %mass we should also specify the mass of the drink, not just the volume.
@@Petch85 water is 1g/ml, almost every beverage you've ever consumed is reasonably estimated to be about the same density
that's what "Units" are for no?
@@Zer0Tox1n I don't see how that it relevant.
You might not be convinced by this so maybe look it up yourself.
But for the people that want to know how to calculate this. Assume you drink 500 mL 5% ABV beer. How much alcohol did you drink.
First 5% of 500mL is 25mL alcohol.
The density of alcohol is about 0.789g/mL
(I honestly don't know what temperature they uses as reference point, since density depends on temperatur I have assumed 20C)
25mL 0.789 g/mL = 19.725g.
The calculation is simple and you do not need to take volume contraction into account (25mL alcohol plus 475mL water ~ 490mL drink, not 500mL drink) but it gets harder to calculate after each beer.
Sean has said on the show that they order the sauces to follow the classic story arc-building up to a climax then settling before finishing.
Then they should probably adjust their SHU graphics to represent that, with Da Bomb being the hottest.
When was that?
I like the show, but I don't buy the "story arc" reason. The Last Dab will sell better as a usable hot sauce, something that can be enjoyed in real meals. Aside from its intended use to be sparingly added to recipes, Da Bomb would only be bought as a challenge.
@@KalGamJack Actually, it's sold specifically to be used as a flavour and heat additive to other foods. It's not meant to be used as a condiment.
Fantastic. So the mad dog 357 was insane, the bomb sauce also. But they're both fortified with pepper extract. While all of the other hot sauces are made from natural ingredients and are not fortified. 😊
I know thats what they say in this video, but it depends on how you define “natural” to me. An extract is a concentrated pepper product, it still comes from the pepper. We call a lot of other plant extracts natural…
the 357 is a whole step up, an entire ladder, on da bomb.
@@wipp0034 It's a concentrate. So yes, natural origin but not natural because it's an unnatural process to produce it using things like alcohol to separate the pepper bits from the capsaicin oil and then skimming the oils to use in the sauce. It's kind of like calling vodka all natural because it's made from grain and potatoes. It is... but it is not and so we don't call it natural.
The hottest non fortified hot sauce from all the seasons is Hellfire Fiery Fool IMO. It's a reaper sauce, not extract, that is almost pure reaper mash...
@@jareduxr The word natural in general is completely meaningless when it comes to marketing. Anything can be "natural" depending on how you interpret the word, and you can be sure companies have no trouble making their products fit that definition somehow.
But why would that even matter? What does something being natural even tell you? I could eat a bunch of grass out of my yard and that'd be totally natural, but it definitely wouldn't be good for me. Natural =/= Healthy.
You got me with the title, but in depth and educational opening about the science of hot peppers was more interesting than I ever thought the controversy might be
Lovely to see this being covered by a mainstream channel. Loved the video!
Even the makers of the Da'Bomb said that their sauce wasn't designed to be used in the way Hot Ones uses it. It's supposed to be an additive to other flavors.
It's been a long time since I've seen this quality of investigative journalism in any context. Amazing work, great job! Will be getting into your other content for sure.
Really? A 'gotcha' piece on numbers we knew were made up from the 90's when shit like MADDOG 357 had 16 million scoville? Damn...this is some Watergate level stuff.
“Investigative journalism” 😂😂😂😂
This was really interesting! I was recently trying to look into heat levels of a number of sauces (for a local hot sauce event we are attending) and wondered why no other companies use Scoville units to advertise sauces. Now I know!
The problem is, even if true, “The general public doesn’t understand science” should not be an excuse for being deceitful or just plain lying. The lack of response to interview requests strongly suggests that key figures involved in the production of Hot Ones has known all along and had no interest at any point throughout the numerous seasons to set the record straight. This video did, and now I think a few people might be a little nervous about the financial consequences.
Yeah that left a really bad taste in my mouth . Just because someone is ignorant doesn't mean it's suddenly okay to essentially scam them. Especially in this scenario someone could get really hurt because they thing they can take 2m heat units then go to try and something that is actually that hot and literally be hospitalized. It happened with the one chip challenge at least a couple people had to go to the hospital because they thought it wouldn't be that hot
I'm someone with a background in science and a big love for spicy food and all the conversation around it. I assumed I'd know most of what was in this video, but maybe learn a thing or two. I was wrong: SO MUCH of the info in this video was new to me. Thank you for making such great, well researched videos and for reminding me to stay humble and don't assume I know anything or everything about a subject. Y'all are rad.
1:42 “When in doubt, Chart it out”, Fixed it
Years ago my brother got me the mad dog sauce as a gift. More than a drop on anything rendered it uncomfortably spicy. I always shuttered in belief that it was not even the hottest sauce from the show - so this video explains a lot!
this is like finding out santa isn't real for adults
Go watch Chase the Heat with Jonny Scoville if you want honest content.
Holy shit that was great, i loved everything about the video. The pace, the narrating, everything. 20 minutes went by like nothing, you guys definitely figured out how to transfer information and knowledge in an interesting way. Plus no insane tik tok style 1-2 second cuts for short attention span. That was awesome.
The capsicum explanatory at 3:23 was really some of the most interesting material I've learned as an adult
I was taught about the first explanation in grade school. The second one is completely new to me.
The amount of sauce had me screaming at the tv for you to stop
"Nobody knew it" except chiliheads; we knew.
I was surprised by how little I found out in this video
I will show this video to my coworker who didn't believe me. I always said something was off. Anyone not used to spicy food always react with da bomb style reactions when i make them taste sauce not really that hot. And people go in this show and eat all that stuff that is supposed to be hotter and manage it pretty well xD
Yeah any of us chili nerds already knew what was going on. Ed is right though and the big numbers sell bottles and at the end of the day that's all they are about.
Right, like, anyone who knows/cares anything about hotsauces/peppers knew this before hot ones was even a thing.
@pattherascal666 very hard to prove damages. If you want to start a class action suit, you may have a case, but is it really worth it?
Sean Evans has admitted this on the show. Says that #8 is supposed to be the hottest, even tho the Scoville is different
yeah everyone here shitting on the hot ones, but as a fan of the show this has been made clear over time and now he explains it almost every video.
Is nice seeing this being tested though, for science and to know the actual numbers. I'll enjoy the hot ones all the same anyway.
@@mikel-zzzzI don't see any comments shitting on hot ones, most of them shitting on ed currie for the marketing thing
Did you not see the numbers? The end shows that hot ones significantly inflated the numbers to make them look hotter
@@theholypopechodeii4367 shitting on Ed Currie mostly because he came across as a prick with his phrasing. But he didn't say anything false (this time, anyway), and he's got nothing to do with the SHU levels the show's claiming. His bit was one of the most relevant parts in the video, but he's getting hate for stating the truth in a rude way.
I would add, please, please, please do not taste any hot sauce containing anything above a jalapeño and think that you can handle eating a raw pepper of the same. Jalapeños max out around 8k SHU, which is a walk in the park. Tabasco peppers straight off the bush at 50k will light your mouth up if you are not prepared and aware of what you are eating.
Even more so when getting into hots (habanero @+/- 350k) to super hots (Ghosts @+/- 1M), it's a BIG jump in heat level. Be careful when cutting raw hot peppers, the oils can penetrate and "burn" your skin and other places that you touch, for hours after. Final reminder: play stupid games, win stupid prizes. Best of luck, and stay spicy friends!
Yes. just yes. I grew habaneros thinking that it wouldn't be that hot and I think I made a hot sauce most people could not eat without saying it was too spicy. I also got bit of habanero under my nail and was in pain for that entire day. So make sure to use protection when dealing with peppers
"please please please do not"
Brother, even if they do, they're chillies, they'll be fine lmao.
Why are you acting like it's meth?
They'll be ok.
Been there done that. You don't really ever know what you can handle. There is quite some variation. Some superhots were rdiculous and floored me, then the other day i ate a reaper without flinching, just to add a stunt where i tried eating something much less hot, and it just had me in the fetal position. Laughing at the absurdity. Yet it won't kill you, don't worry. At least if you have no weird health conditions in which you shouldn't go through anything stressful anyway.
@FrankTaeger2021 I've seen quite a few people vomit. Not so much from the pepper itself, but the gallon of water or milk they try drinking after. Good ole cap cramp gut bombs.. ahhh, those are fantastic as well. While the chilis themselves won't kill, the after effects are not always as pleasant. "Dont bite off more than you can chew" is all I'm saying.
I’ve eaten a superhot. It was like most people expect it to be. Hurt a lot, then my stomach was really messed up the next day.
As far as dumb, painful things you can do with your friends go, I’d say eating superhot chilies is very safe.
These well-known facts are the reason many people add hot pepper to their bird-feeders. It keeps squirrels, bears, and other mammals away, but welcomes the birds. There are 100's of studies that predate those mentioned and that outperform them in many ways. A typical textbook of the organic chemistry of natural products has much of this information.
This was an incredibly made video, loved the hosts and everything, well done!
Fun fact: there are some people who have little (or no) response to the heat from peppers. "Pepper spray" is more properly called OC (Oleoresin Capsaicin) spray, and it uses concentrated capsaicin as an incapacitant/irritant. However, there is a small section of the population that does not experience the overwhelming pain that the vast majority of people do when OC spray gets in their eyes, nose, and mouth. I've heard that redheads are more likely to fall in that heat-resistant category, but I don't know whether that's true or not.
Maybe that's what Lorde had
And the spiciest burn goes to >>> **drumroll** >>> the TRUTH!
The one thing that always pissed me off was the fact a celebrity would go "I watch your show all the time" and at times reference real past events (DJ Khaled giving up) but then when they're at the last dab, they always go "wait, what are you doing?", get the f*** outta here.
My friends and I did our own Hot Ones style challenge many years ago. I can confirm that Da Bomb is far more painful an experience than any other sauce.
One of the easiest decisions to subscribe ever. Great presentation of information. Love the way you pull off the podcast format.
11:40 ah yes, Guinness; well known for their accuracy in records keeping and trustworthiness. definitely not just a company that sells "record" certifications to whoever comes to them first with a big enough offer and locks "records" so that they literally cannot be challenged.
I love this video for the storytelling and data-driven journalism. But I also hate it that it burst my bubble about my ability to consume the Last Dab 😝
Ed Currie comes off a little spicy. Hope he doesn't talk down to everyone like that.
What song is at 8:00?
Darude sandstorm
The science was hot in this one!
I wonder if switching to a Mohs type scaling system would make more sense. Then the spiciest feeling one would be at the top by definition.
Do you mean doing a bunch of pairwise comparisons?
I don’t think rubbing the peppers against each other will let us know how hot they are.
@Mirrale 🤣
@@MirraleI suppose we’d have to ask the peppers that one..
For full disclosure, you should post the full interview with Ed Currie, without sound effects. PBS’ Frontline does this with their interviews
I came from my TV TH-cam app to my phone just to comment that I love how clean and crisp the audio in this video is!
Truly top notch, subscribed!
just watched my first episode of your channel and thoroughly enjoyed it!
You could rephrase it to, when in doubt chart it out. 😂 😊