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[Extreme SHU] [C. Chinense] [F1] Firm, crunchy Italian superhot discovered by chance, finely ground.
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Salvatore Jones Yellow Powder is obtained by grinding this all-Italian variety, discovered by chance among some Trinidad Moruga Scorpion plants at the Diavolo Piccante farm.
source plant, of the species Capsicum chinense (F1), is large and very productive, with pendulous fruits about 6 cm long that turn from green to yellow at full ripeness.
powder comes from fruits grown from seeds sown between February and March in a seedbed at 24-28°C, harvested once the skin reaches full yellow colour.
slow drying preserves the aroma of the fruits, notably more compact and firm than other superhots, followed by fine grinding that yields an even yellow powder.
it should be stored in an airtight container away from light and moisture, and dosed with caution: a few grams are enough to make an entire dish spicy.
when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.
Salvatore Jones Yellow Powder has an extreme heat level (about 900,000 SHU): the source fruit, particularly fleshy and crunchy, pairs very well with fish dishes even once ground into powder.
it concentrates high doses of capsaicin, responsible for its heat, along with good amounts of vitamin A and antioxidants.