| Want to Make Money a Few Extra Bucks? |
[20 Apr 2006|09:25am] |
Screamin Demon, LLC is looking for any of the following:- Wholesalers/Distributers to sell our product, Demon Ichor
- Resaurants/Chefs to utilize Demon Ichor as an ingredient
- Anyone that knows either of the above
Wholesalers/Distributers
If you currently own a store that sells Hot Sauce, add Demon Ichor to your product lineup. The more cases you buy, the more you will make per bottle. We even have a Trial Account that will allow you to buy 6 bottles at near wholesale prices. This will allow you to test the waters with a very low expenditure of income.
Resaurants/Chefs
If you are a chef or a restauranteur that offers spicy food, we highly recommend that you use Demon Ichor as your secret weapon to raise heat levels without adversely effecting the flavor profile. Our new trial account was created with you in mind. Once you try it, we know you will come back buy 1-3 cases at a time (typical purchase for restaurants).
Interested? Shoot us a MySpace Message and we will provide you with Demon Ichor Wholesale Pricing for 2006.
What if I don't own a Restaurant or Store?
No worries, you can still make a few extra dollars by referring Chefs, Restaurants, and Retailers to us. If they make a purchase, we will give you a generous percentage of the total sales dollars (including all re-orders). We can either cut you a check after each sale, after it builds to a certain monetary value, or you can get bottles of Demon Ichor instead of cash - It is your choice. All you need to do to qualify is make sure that the Chef/Restaurant/Store Owner tells us who referred them (and how to get a hold of you). It's that simple, now Spread the Word!
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| HUGE Savings - Act Now! |
[19 Apr 2006|09:21am] |
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30 Percent Off Clearance Sale
Lowest Prices on the Internet!!! Act NOW, supplies are limited!
Want to save even more?
LiveJournal Customers, use the following Discount Code at checkout and you'll save an Additional 10 Percent Off your entire order!
SD616DC
Local Pickup/Delivery
For those of you in the Greater Trenton area, it may be possible for you to save the $6.99 Flat Rate Shipping charge. Since I (the owner) am known to frequent several local pubs and restaurants on occasion, you could make arrangement to meet with me when I am out on the town. Of course, I can always be coaxed with a good beer. If you wish to take advantage of this option, shoot me a MySpace Message. I will provide you with a code to negate the shipping cost, and I will work out the other particulars.
And Finally:
Unleash the Demon! Add Demon Ichor to your collection Today!
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| Chile Facts & a Dirty Little Secret Exposed |
[18 Apr 2006|09:19am] |
Dispelling the Myth
Contrary to popular opinion, the seeds DO NOT have any heat of their own. Almost all of the heat in a given Chile is in the VEIN, the thin membranes inside the Chile, which the seeds cling to. The seeds are perceived to have heat because of their close association with the vein. In recipes that recommend you discard the seeds, make sure that you do not discard the vein. If you want to extract the residual heat from the seeds, cook them in a small amount of hot water for a few minutes, strain out the seeds, and add the liquid to your recipe.
Are Chilies Addictive?
Yes. The reason is that during the eating of chilies, a chemical in the Chile pepper called Capsaicin irritates the pain receptor cells located throughout the mouth, the nose and the throat. Your brain receives these signals and responds by automatically releasing endorphins (the body's natural painkiller). These endorphins kick in and act as a painkiller and at the same time, create a temporary feeling of euphoria, giving you a natural high.
Heat Scale
The heat of a Chile Pepper is measured in Scoville Units. The following scale goes from mildest to hottest:
- 0-100 Scoville Units includes Bell & Sweet peppers.
- 500-1000 Scoville Units includes New Mexican peppers.
- 1,000-1,500 Scoville Units includes Espanola peppers.
- 1,000-2,000 Scoville Units includes Ancho & Pasilla peppers.
- 1,000-2,500 Scoville Units includes Cascabel peppers.
- 2,500-5,000 Scoville Units includes Jalapeno peppers.
- 5,000-15,000 Scoville Units includes Serrano peppers.
- 15,000-30,000 Scoville Units includes Chile de Arbol peppers.
- 30,000-50,000 Scoville Units includes Cayenne & Tabasco peppers.
- 50,000-100,000 Scoville Units includes Chiltepin peppers
- 100,000-350,000 Scoville Units includes Scotch Bonnet & Thai peppers.
- 200,000 to 300,000 Scoville Units includes Habanero peppers.
- 300,000 to 577,000 Scoville Units includes Red Savina Habaneros
- 500,000 to 16,000,000 Scoville Units includes Cooking Additives/Chile Extracts
- Around 16,000,000 Scoville Units is Pure Capsaicin
The scale above has been used extensively on the Internet, but there are a few things that I would like to point out about the last 2 bullet points. - Pure Capsaicin in crystalline form is actually 13,000,000 SU, not 16,000,000.
- The Dirty Little Secret
There are several products on the market that claim to be 4,000,000, 6,000,000, 10,000,000, etc. Here is what "they" don't want you to know. At 3,500,000 SU, Capsaicin starts getting pretty thick. At 4,000,000 SU it can no longer be poured from the bottle. At 6,000,000 it is a very thick paste, almost like road tar. If you own any product that claims to be 4,000,000 SU or higher and you can pour it, you have been ripped off and lied to. Caveat Emptor: "let the buyer beware"
We once sold a product that claimed to be just over 6,000,000 SU. At one point that manufacturer was having problems with leaking bottles and we had several of them that we had to send back to them. One particular morning I ended up with about 1 teaspoon of this product all over my hands so I decided to try it. I then decided to compare it against our product Demon Ichor. Not only was our 2,000,000 SU product thicker than the so-called 6,000,000 plus Product, but it was also hotter!
This prompted me to do some research on the matter and in the process I discovered the unfortunate fact that certain manufacturers have been making false claims about their products Scoville Ratings in an attempt to separate you from your money. I'm not making this up. These findings have been confirmed by some of the Heavy-Hitters in the Hot Sauce Industry.
Our product, Demon Ichor is certified by HPLC A.O.A.C. and Guaranteed to be 2,000,000 Scoville Units (plus/minus 5 percent). In over 3 years it has never once failed when tested!
- The Flavor & Quality of Extracts
Most pepper extracts that are shipped into the USA are made in India where they air dry the peppers, then piled in large warehouses, with no climate control or attention to the care of the dried peppers. Rotting, decaying chiles infected with bacteria and mold is commonly found these piles, but they use them anyway. The result is a wide array of nasty off-flavors and bitterness.
The quality of the pepper extract in Demon Ichor is vastly superior to the extract described above. In fact our pepper extract is of the finest quality in the world!
Why?
The peppers used in our capsicum are primarily used to produce Oleoresin Paprika. Oleoresin Paprika is the ingredient that gives peppers their distinct color. Oleoresin Paprika is worth over 10 times the amount of Capsaicin per pound, so you better believe that MUCH greater care is taken. The Farmers we contract with for our capsaicin take great care to dry and store their peppers properly so that the colors will be vibrant and the end result is a pepper extract that is purer, cleaner flavors with no bitter taste. Exquisite!
At Which Point Does a Sauce Become a Cooking Additive?
According to the FDA, any sauce that exceeds the heat that can be attained by a pepper must be classified as a cooking additive. We have a few products that fall into this category, but we may still refer to them here as sauce.
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| Chile Extract - What's the Point? |
[17 Apr 2006|09:17am] |
We are often asked, What is the point in having a sauce (Chile Pepper Extract) that is too hot to be consumed directly?
Chile Pepper Extracts are classified as Additives, and as such, they were never meant to be consumed directly. These types of products almost always come with disclaimers designed to make the consumer aware of the dangers of direct contact and consumption.
Basically, Chile Extracts were created to be added to other products to increase the existing heat level.
The bottom line is this, if your food doesnt taste good, it isnt worth eating! The trick to making great Fiery Food is to nail down the exact flavor you are looking for and then kick it up with an additive such as Demon Ichor. The hotter the additive is, the less change in flavor. Ex: If you add a drop of additive that measures 2,000,000 Scoville units or 200 drops of hot sauce that measures 10,000 Scoville units, which one do you think will have less of an impact on flavor? Obviously the additive is the right choice.
The same goes for your favorite Hot Sauce, Wing Sauce or BBQ Sauce. You may love the flavor, but the heat level might not be where you want it to be. By adding Demon Ichorone drop at a time, you can bring these sauces up to the desired heat level without changing the flavor.
Here are a few more uses: Salad Dressings, Spaghetti Sauce & ALL other Sauces, Pesto, Salsa, Marinades, Spicy Snack Recipes, Pizza Recipes, Etc.
Demon Ichorcan be used to produce a desired heat level in ANY recipe WITHOUT adversely changing the flavor!
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| Health Benefits of Hot Sauce |
[16 Apr 2006|09:07am] |
Capsaicin (the chemical that makes peppers hot) has been associated with many cures that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control. Capsaicin is a flavorless, odorless chemical concentrated in the veins of chiles and peppers.
The seeds grow next to the veins and absorb the chemical. Contrary to popular belief, the seeds are not the hottest part of a chile. Rather, the greatest heat is found in the capsaicin oil, which is found in the membranes and near the stems of chiles plants. Removing the seeds and especially the veins can reduce the heat by up to fifty percent. Otherwise, capsaicin is virtually indestructible and can withstand freezing, cooking and time.
Capsaicin and substances that contain it are among the most studied of substances in medical, pharmaceutical, and nutrition research. Although many of the claims have not yet been substantiated by scientific research, some of these uses have been around for hundreds of years, and they seem to work for many, many people.
Capsaicin:- Improves digestion by stimulating stomach secretions
- Lowers triglycerides
- Has a laxative effect
- Triggers the release of endorphins
- Unclogs stuffy noses by irritating mucus membranes
- May reduce high blood pressure
- May protect against some forms of cancer.
- Diabetics Take Note!
Capsaicin contains Vitamins A and C, and beta-carotene. It's low in fat, calories and cholesterol.
If you thought your diabetic diet was supposed to be boring, try spicing up your cuisine with capsaicin-based products, like hot sauce or jalapeno peppers.
And if that's not enough, capsaicin also appears to increase your metabolic rate so you can burn more calories. This is an important finding for dieters. If you sprinkle cayenne pepper flakes on your low-fat pizza or soup, toss some sliced jalapeno peppers into your salad, or chop some habanero peppers into your turkey chili, you may be able to lose weight faster! You'll also benefit from the other perks: lower triglycerides and great digestion.
Improve the odds that your family will reap the health benefits of capsaicin. Keep a bottle of hot sauce on your kitchen table or counter. Low fat tortilla chips and hot sauce make a satisfying appetizer or after-school snack.
Loose Weight by Eating Hot Sauce?
A study published in the British Journal of Nutrition has discovered that capsaicin, (the chemical in peppers that makes them hot), when added to breakfast foods or appetizers at lunch, causes people to eat less during meals and for hours afterwards.
Thirteen women, who ate breakfast foods spiced with red pepper, ate less than normal at breakfast and during the day, while ten men, who ate red pepper laced appetizers, consumed fewer calories at lunch and during a mid-day snack hours later.
Aside from acting as an appetite suppressant, red pepper also seems to increase the number of calories burned, particularly after high-fat meals. Just another reason to keep Screamin Demon products handy at all times.
Pepper Kills Prostate Cancer
Jalapeno peppers are used to flavour chilli. The ingredient which makes jalapeno peppers hot also makes prostate cancer cells commit suicide, a study suggests.
Tests showed that capsaicin triggered 80f the cells to start the process leading to cell death.
The US research in the journal Cancer Research also found tumours treated with capsaicin were smaller.
UK prostate experts say capsaicin could be the basis of a future drug but warned eating too many hot peppers has been linked to stomach cancer.
We caution men with prostate cancer in the UK against upping their weekly intake of the hottest known chillies
Chris Hiley, The Prostate Cancer Charity
In the study, researchers from Cedars-Sinai Medical Center studied mice who had been genetically modified to have human prostate cancer cells.
They were given a dose of pepper extract equivalent to a man of 200 pounds (90.7kg) taking 400 milligrams of capsaicin three times a week.
That would be the same as having between three and eight fresh habanero peppers - the highest rated peppers for capsaicin content.
Normal cells go through a constant process where millions die every second - a process called apoptosis - while millions more are made, to keep the numbers the same.
But cancer cells avoid that process and "dodge" apoptosis by mutating or deregulating the genes that participate in programmed cell suicide.
Capsaicin was seen to increase the amount of certain proteins involved in the apoptosis process.
Capsaicin also reduced the amount of prostate-specific antigen (PSA), a protein whch is often produced in high quantities by prostate tumours.
Dr Soren Lehmann, who led the study, said: "Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture.
"It also dramatically slowed the development of prostate tumours."
Chris Hiley, head of policy and research at The Prostate Cancer Charity, said: "This is interesting laboratory-based work on cells but we don't yet know how, if at all, it might help men with prostate cancer.
"Eventually, it may be possible to extract the capsaicin and make it available as a drug treatment.
BBC News March 15, 2006
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