Sriracha sauce (Huy Fong Foods) Protein: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0 Iron: 0 Huy Fong Foods Sriracha sauce ranks in the 1,000–2,500 heat units range, above banana pepper and below Jalapeño pepper, on the Scoville scale used to measure the spicy heat of a chili pepper. David Tran began making chili sauces in 1975 in his native Vietnam, where his brother grew chili peppers on a farm north of Saigon. In 1978, the Vietnamese government began to crack down on ethnic Chinese in south Vietnam. Tran and three thousand other refugees crowded onto the Taiwanese freighter "Huey Fong", heading for Hong
Hot sauce by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume of water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. An example of a hot sauce marketed as achieving this level of heat is Blair's 16 Million Reserve (due to production variances, it is up to 16 million Scoville units), marketed by Blair's Sauces and Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary)