🚀 go-pugleaf

On 1 Jun 1994 02:03:54 GMT Marcus J Ranum (mjr@tis.com) wrote:

> 	I used to know a guy who worked in an allergies lab -- they had
> lab pure capsaicin(sp?) -- the active ingredient in peppers. I don't
> quite recall the amounts, but in its pure form, some ridiculously small
> quantity is enough to put you into anaphylactic shock. Perhaps Dave's
> going straight to the lab? :)

Actually, this is almost correct. Dave was involved in a restaurant venture in
College Park called Burrito Madness, where first Death Sauce, then a
habanero-based Insanity Sauce, and finally the Insanity Sauce as we know
it today seared the palettes of many of the UMD community.

The sauce began its life as a serrano paste, wih not much more than
vinegar to flavor it. Then, as the sophistication of the clientele
progressed, the sauce stepped up to yellow habaneros, with an appearance
not unlike U238. As Dave soon discovered, consistent supplies of
quality habaneros are not only difficult to obtain but are also quite
expensive, which gave rise to the phenomenal idea of bypassing the
peppers altogether, and simply including "the heat".

The sauce is based upon an extract of habaneros and other peppers with a
rating close to half a million Skovilles (jalapenos are 30K-40K
Skovilles). While Insanity Sauce does not contain pure C18H27NO3, it is
probably as close as the body can handle.

--
Eric Litman                   Proxima, Inc.              vox: (703) 506.1661
Director, Network Services    McLean, VA                elitman+@proxima.com