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It is very difficult-to-obtain product of the highest purity and quality - offered at an unbeatable price! We are offering Capsaicin extracted from naturally grown Indian Capsicum annuum hot peppers, a material which is far more expensive and difficult to isolate than the synthetic
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It is very difficult-to-obtain product of the highest purity and quality - offered at an unbeatable price! We are offering Capsaicin extracted from naturally grown Indian Capsicum annuum hot peppers, a material which is far more expensive and difficult to isolate than the synthetic capsaicin that is often sold by unscrupulous dealers on the internet, or used by large-scale manufacturers of hot sauces or pepper sprays. Due to the chemical similarity, they feel that claiming it is \"pepper extract\" is just as permissible as soda manufacturers selling products called \"Root Beer\", for example, even though the sodas often contain no natural flavorings or root extracts whatsoever. In such cases the \"pepper extracts\" are often synthetic as well.
The most commonly available high-grade, so-called \"Pure Capsaicin\" comes in purities ranging between 95% and 97%, which is the purity of the material we have seen offered for sale on ????? in the past year, so we worked for months to secure a small supply of the highest purity available for your and our own uses; 98+% Capsaicin (16,000,000 Scoville Heat Units), with the negligible remainder being the highly related natural capsaicinoid chemicals found in hot peppers: Dihydrocapsaicin (15,000,000 Scoville Heat Units), Nordihydrocapsaicin (9,100,000 Scoville Heat Units), Homodihydrocapsaicin (8,600,000 SHU) Homocapsaicin (8,600,000 SHU) and trace amounts of the previously mentioned colored oleoresins of the capsicum peppers.
This chemical is not particularly soluble in water, but will easily dissolve in oils/fats. You could easily create a superior fire-oil to flavor dishes with, without imparting a potentially unwanted vinegar/hot pepper flavor, by dissolving a very small quantity of Capsaicin in a large volume of oil (Vegetable, Olive, Sesame, etc). For regular use (If Tabasco Sauce isn\'t spicy to you) I would suggest no more than 100mg Capsaicin dissolved in 80 grams of oil, which should produce an oil at around 20,000 Scoville Heat Units. If you can handle spicier material, perhaps something around 100,000 Scoville heat units, then 100 milligrams in 16 grams of oil would be a general formula. If you are insane and want an oil as hot as the Bhut Jolokia (Naga Jolokia, or Ghost Chili Pepper) which ranges from 800,000 - 1,000,000 Scoville heat units, to drop sparingly in chili dishes or other foods you want to make spicy (and potentially render your taste-buds useless for a while), then 100mg in 2 grams of oil should be sufficient to give it a rating of 800,000 Scoville heat units. BE CAREFUL, THOUGH.
In very small amounts (do your math), it can be used to fortify flavorful hot sauces that aren\'t as spicy as you would like, or to aid in the manufacture of your own \"thermonuclear\" hot sauces or salsas. Be sure to shake/stir it extensively and let it sit for a while to allow the Capsaicin to dissolve (it doesn\'t dissolve easily in aqueous solutions) and diffuse throughout the product.
It melts at between 144 and 149 degrees fahrenheit, so aqueous mixtures at this temperature should allow for ideal homogenization of Capsaicin within your projects.
It could potentially be used as a deterrent to rodents and other mammalian pests, but it must not be used in ways which would potentially allow it to be tracked in areas that humans or pets come into contact with.
Some people are allergic to hot peppers. They will also be allergic to Capsaicin, so if you have adverse reactions to hot peppers, or are taking medications (such as certain heart/blood pressure medicines) which interact with Capsaicin or hot peppers, do not buy or use this product.
BEFORE BUYING, YOU MUST READ, UNDERSTAND, AND AGREE TO
THE FOLLOWING DISCLAIMER AND LIABILITY WAIVER.
BY PURCHASING THIS PRODUCT YOU AGREE TO ABIDE BY ALL TERMS, FOREVER.
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