Understanding Scoville Heat Units (SHU)

What the Numbers Mean

Scoville Heat Units measure capsaicin concentration, but labels handle this differently:

• Specific SHU: "15,000 SHU" (precise lab measurement)
• Range: "10,000-20,000 SHU" (accounts for pepper variation)
• Descriptor only: "Medium Heat" (no numerical rating)
• No mention: Many craft brands skip SHU entirely

Why SHU Isn't Always Listed

FDA doesn't require Scoville ratings on labels. Many small-batch producers like Weaksauce rely on subjective heat ratings (1-10 scale) because SHU testing is expensive and doesn't capture the full flavor experience.

Heat Rating Translation Guide

• Mild (1-3/10): 0-5,000 SHU - Jalapeño range
• Medium (4-6/10): 5,000-50,000 SHU - Cayenne to Thai chile
• Hot (7-8/10): 50,000-100,000 SHU - Habanero territory
• Extreme (9-10/10): 100,000+ SHU - Ghost pepper and beyond

Decoding Ingredient Lists

Order Matters

Ingredients are listed by weight, descending. First ingredient is most abundant:

Quality sauce example: "Habanero peppers, tangerines, vinegar, garlic, salt"

Red flag example: "Water, vinegar, cayenne pepper, modified food starch, xanthan gum, artificial colors"

What to Look For

• Real peppers first: "Habanero peppers" beats "cayenne pepper mash"
• Recognizable ingredients: Vinegar, salt, garlic, fruit, spices
• Minimal additives: Short ingredient list = less processing
• Natural preservatives: Vinegar and salt preserve naturally

Ingredients to Question

• Modified food starch: Thickener, may contain gluten
• Xanthan gum: Common thickener, usually safe but highly processed
• Sodium benzoate: Preservative, some avoid for health reasons
• Artificial colors (Red 40, Yellow 5): Unnecessary in natural sauces
• Natural flavors: Vague term that can hide many ingredients

Certification Labels Explained

Dietary Certifications

• Certified Vegan: No animal products or testing (vegan.org or Vegan Action logo)
• Certified Gluten-Free: <20 ppm gluten (GFCO certification)
• Non-GMO Project Verified: No genetically modified ingredients
• Certified Organic (USDA): 95%+ organic ingredients, strict standards

Production Quality Certifications

• SQF (Safe Quality Food): Rigorous food safety standards
• HACCP Certified: Hazard Analysis Critical Control Points
• Kosher (OU, OK, Star-K): Rabbinical supervision
• Halal: Islamic dietary compliance

What If There Are No Certifications?

Certifications are expensive. Small craft producers may meet standards without official certification. Look for transparency in ingredient sourcing and production methods on their website.

Nutritional Information

Serving Size Reality Check

Most hot sauce labels use 1 teaspoon (5ml) serving size. Nutritional content is typically:

• Calories: 0-5 per teaspoon
• Sodium: 50-200mg (2-8% daily value)
• Sugar: 0-2g per serving
• No fat, protein, or carbs: In most vinegar-based sauces

What to Watch

• Sodium content: 200mg+ per teaspoon adds up fast
• Added sugars: Some brands add high fructose corn syrup
• Serving size accuracy: Who really uses just 1 teaspoon?

Expiration Dates and Storage Information

Date Label Types

• "Best By": Quality date, not safety (sauce safe past this date)
• "Use By": Manufacturer's quality guarantee
• "Sell By": For retailers, not consumers
• No date: Vinegar-based sauces can last years unopened

Storage Instructions

Look for guidance like:

• "Refrigerate after opening" (fermented and low-vinegar sauces)
• "Shake well before use" (ingredients may separate)
• "Store in cool, dry place" (unopened shelf-stable sauces)

Marketing Claims to Scrutinize

Unregulated Terms

These words aren't legally defined for hot sauce:

• "All-natural": No official definition, check ingredients
• "Artisan" or "Craft": Marketing terms, not certifications
• "Gourmet": Subjective quality claim
• "Authentic": Vague claim about recipe origin

Health Claims

• "Metabolism boosting": Capsaicin studies are preliminary
• "Antioxidant-rich": May be true for pepper-heavy sauces
• "Probiotic": Only valid for raw, unpasteurized fermented sauces

Origin and Production Details

What "Made in USA" Really Means

Labels may specify:

• "Made in USA": Primarily manufactured domestically
• "Product of USA": May use imported ingredients
• "Grown and made in [State]": Peppers and production both local
• No origin: No requirement to disclose production location

Batch Information

Small-batch producers like Weaksauce may include:

• Batch number (traceability)
• Harvest date (pepper freshness)
• Bottling date (true freshness indicator)

Label Reading Checklist

Quick Quality Assessment

✅ Green flags:

• Peppers listed first
• Short ingredient list (5-8 items)
• No artificial colors or preservatives
• Visible certifications (if important to you)
• Clear heat rating or Scoville range
• Low sodium (under 150mg per serving)

🚩 Red flags:

• Water or vinegar as first ingredient
• 10+ ingredients with complex chemical names
• High sodium (200mg+ per teaspoon)
• Added sugars or HFCS
• Vague claims without certification

Case Study: Weaksauce Label Transparency

What Weaksauce Does Right

Weaksauce Tangerine Nightmare exemplifies transparent labeling:

• Clear ingredients: Habaneros, tangerines, vinegar—real food
• Honest heat rating: 4/10 subjective scale (approachable)
• Local production: Made in Philadelphia, PA
• Vegan & gluten-free: Naturally, without needing certification costs
• No additives: What you see is what you get

Frequently Asked Questions