Here at the
Scoville Food Institute, our main focus is making REALLY GREAT hot
sauce.
Hot sauce that is, above all else, delicious, but
also all-natural,
with no
preservatives or artificial ingredients.
Founded way back in '07, the Institute is a center of learning, tasting,
writing, and studying.
Click here
to read more about all of our varieties of Scoville Food Institute hot sauce!!!!!
Click logo above & the photo below to see recent press coverage of our
sauces being
tested by chemistry majors at St. Mary's
College of Maryland.
Thanks go out to Professor
Randy Larsen, all of his students, &
Ms. Judy Carr in the Communications Dept.
Look up your favorite hot pepper on this chart.
This image makes a great
desktop background.
Looks great on our 100% cotton t-shirts too.....
Looking for a GREAT on-line hot sauce SUPERSTORE?
Here it is and they are our NEWEST retailer:
Thanks to Chip for adding our full line of sauces to his site!
And our delicious Oh has been named their Hot Sauce of The
Month -
join their online club and get hot sauce mailed to your home EVERY
month
GREAT gift idea...Christmas is coming soon.....
 |
Wow, we had a great time doing
"The Big Idea with Donny Deutsch"! And of course, we loved what Donny said about our hot sauce and our packaging! view our video |
visit the official website of The Big Idea with Donny Deutsch
|
All day long, we study the chemistry of hot peppers and try to come up with new, flavorful hot sauces. We'll add a dab of this and a smidgen of that, all the while staying away from additives, preservatives, MSG, Red #4, and other nasty/non-essential ingredients. We also write reports, do lots of thinking, planning, and designing. Plus, we find the time to make REALLY COOL t-shirts. We are proud to base our work on the historic findings of Professor Wilbur Scoville. Often called "The Father of Pepper Pungency", Scoville was a mild-mannered and hard working chemist/scientist who invented a ranking/rating scale measuring the pungency of peppers way back in the late 1800's. He was the proud recipient of Ebert Prize in 1922. That doesn't even sound like a real prize, does it? He also wrote THE book about something called "compounding" of medicine. But let's be honest, who even knows what that means? |
