Spice Exchange Habanero Pepper Sauce

The Habanero measures between 200,000 and 300,000 Scoville Units, placing it at 10, and on top of the heat scale.  It is without question the hottest of the chile peppers.  Although its usage dates back to 6500 B.C., it has just recently come to fame in the U.S. market.

Ingredients - Habanero peppers, vinegar, salt.

Spice Exchange Jalapeno Pepper Sauce

The Jalapeno measure between 2,500 and 5,000 Scoville Units, placing it at 5, on the heat scale.  It is by far the most famous and recognizable of all chiles.  The moderate heat makes the Jalapeno perfect for pickling, salsas and of course, nachos.  They are certainly essential in TexMex cuisine and pepper eating contests. 

Ingredients - Jalapeno peppers, vinegar, salt.

Spice Exchange Cayenne Pepper Sauce

The Cayenne pepper measures between 30,000 and 50,000 Scoville Units, placing it at 8 on the heat scale.  The Cayenne is best known as the crushed red pepper on the counters of pizza restaurants.  It is a key ingredient in seafood boils, Cajun cuisine and Asian Stir-fry dishes.

Ingredients - Cayenne peppers, vinegar, salt.

Spice Exchange Tabasco Pepper Sauce

The Tasbaso measures between 30,000 and 50,000 Scoville Units on the heat scale, placing it at 8.  The name comes from the Mexican City of Tabasco, a mid 19th century trade partner of New Orleans.  Although it is not native to Louisiana, like the Cayenne, it is an integral part of the region's cuisine. 

Ingredients - Tabasco peppers, vinegar, salt.