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The Last Dab Hot Sauce Scoville

The pepper takes three forms in this sauce: fresh peppers, dried peppers, and distilled pepper oil (made using CO2 extraction, similar to how the highest quality essential oils are made). The Last Dab Apollo likely has a Scoville rating of 2.5 million+ SHUs, though an official rating has yet to be announced.

How many Scoville units is The Last Dab hot sauce?

The final sauce (as of season 4), Hot Ones’ own The Last Dab (The Last Dab Reduxx starting in season 6, and The Last Dab XXX starting in Season 10), has a Scoville rating of 2,000,000+.

Is The Last Dab hotter than a Carolina Reaper?

The infamous hot sauce, The Last Dab: Apollo features the mysterious Apollo pepper, created by Smokin’ Ed Currie and Puckerbutt Pepper Company. This hot sauce hits extremely hard, 2.5 million Scoville heat units (hotter than the hottest fresh Carolina Reaper), so tread lightly on its usage.

How much hotter is The Last Dab than a jalapeno?

Blair’s Ultra Death Sauce uses ingredients 900 times hotter than a jalapeño. The 5-ounce bottle contains habanero, cayenne, serrano and ghost peppers, plus salt, vinegar, corn starch, garlic and spices. The makers warn that it should be used sparingly and should not be consumed unless diluted.

What’s in The Last Dab hot sauce?

Ingredients: Pepper X, Chocolate Pepper X, Peach Pepper X, distilled vinegar, ginger root, turmeric, coriander, cumin, dry mustard.

Is The Last Dab hotter than Da Bomb?

The Classic Hot Sauce (the first hot sauce in the season 10 lineup) measures about 1,800 Scoville units, while the Last Dab, the show’s signature final hot sauce, measures over 2 million Scoville units. Da Bomb comes in at around 135,600 units, according to the show.

How hot is 1.5 million Scovilles?

The world’s hottest chili pepper is the Carolina Reaper. It measures 1.5 Million up to 2.2 Million Scoville Heat Units.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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