ROSSETTI'S Q&A

Q. Why does Rossetti's use a 3 out of 5 scale to rate its heat versus a Scoville rating?
A. The 5 scale rating is easy for everyone to understand...its simple and self explanatory. Scoville ratings are almost infinite and therefore can be confusing. I don't know many people carrying a Scoville chart around with them which measures hotness on a molecular level and whose chart is so complex that unless you are also carrying around a briefcase and slide rule, you can't figure it out.

The only other universal way to measure hotness involves consuming multiple alcoholic drinks and a bikini contest, but then we wouldn't be talking about hot peppers then would we? Therefore we didn't think it appropriate for this site.

OK... back on track! Scoville's original lab test blended pure ground chilies with a sugar-water solution and a panel of testers then sipped the concoctions in increasingly diluted concentrations until they reached the point at which the liquid no longer burned their mouths. Basically a dilution taste procedure. A number was then assigned to each chili based on how much dilution was required before heat could no longer be detected.

FYI...Heat in chili peppers is measured in multiples of 100 Scoville Units. The Bell pepper ringing in at zero units to the insanely hot Habanero pepper which can rack up 300,000 units. One part of chili "heat" per 1,000,000 drops of water equates to 1.5 Scoville Units.

Still with me? OK so... if you are not totally confused by now...great! If you are... don't worry, it really doesn't matter a whole heck of a lot because ratings are just a guide anyway. Level of heat varies with the pepper, as well as,  the individual eating it. So something that is very hot to one person, may simply be mild or medium to another.

Oh yea... The naturally occurring stuff that makes chilies so hot is capsaicin. Pure Capsaicin rates in at approximately 16,000,000 Scoville Units and is basically the Hot Heads siren song that lures them into their culinary inferno, and keeps them coming back for more.

Q. Why does Rossetti's have the coliseum on its label?
A. Why not? We're Italian...you got a problem with that?

Q. Why should I buy this when I can probably make it myself?
A. Yes, and you could probably also make your own electricity... but why would you want to when someone has already done it for you? Actually, Rossetti's recipe was painstakingly developed through several generations of trial and error, and then more trial and error in order to get the cooking process and aging down to a precise process that produces the most flavorful aromatic level of perfection that we all enjoy today.

Q. Why is Rossetti's so addicting?
A. Human beings are pleasure seekers...the capsaicin in hot peppers is one reason. Capsaicin is what puts the heat or pungency in chilies. It is a compound that is insoluble in water, tasteless and odorless. Capsaicin produces the release of endorphins in the brain.  Endorphins are neurotransmitters produced in the brain that reduce pain. They have also been known to induce euphoria. Other reasons for Rossetti's addictive qualities include its texture, and unique flavor that compliments almost any food except maybe tiramisu. Plus Rossetti's is legal in 50 states!
Tiramisu...hmmmm

Q. Is Rossetti's part of a big food conglomerate or corporation?
A. Nope...just a family of regular working stiffs just like you...However, we enthusiastically welcome any company or independently wealthy individual who wants to buy us out and make us filthy rich so we don't have to work anymore.

Q. What kind of peppers do you use in Rossetti's?
A. The hot kind...Duh!

Q. Can I really eat this stuff for breakfast?
A. Yes, as long as you are not just eating it by the spoonful with milk. It's great on eggs, bagels with cream cheese...(yea know it sounds weird, but you gotta try it), and egg sandwiches. We haven't tried it on pancakes or French toast yet, but if anyone does, and lives to tell about it, write back and let us know how it is. We'd love to hear about your Rossetti's food adventures.

Q. I've heard a guy slathered Rossetti's on his head and now his hair has started to grow back?
A. Unconfirmed. But you may want to check out Snopes.com. We do not advise, advocate, or even remotely suggest placing Rossetti's on your scalp or any other body regions... But if you like pain and want to deal with the consequences...who are we to stop you? Not really sure we want you to write us back on this one....probably best kept to yourself.

Q. Can Rossetti's be used as an aphrodisiac?
A. Once again... we do not make any claims, but hot peppers, like chocolate, are foods of love and passion. Hot peppers fire up your circulatory system, get the blood pumping, release pleasure endorphins, and awaken all your senses. You be the judge... again, feel free to write back to us with your thoughts on this or any facts, and tales of love... please no pictures of this one though, we're not that kind of site.

Q. What are the effects, if any, of capsaicin?
A. As mentioned previously, capsaicin is the element in hot peppers that is the heat production  engine. Powerful and seemingly unaffected by cold or heat, and maintains its potency even during cooking or freezing. It's like organic kryptonite... we better warn superman. Studies have found capsaicin in chilies bind to receptors in your mouth... the same receptors that register pain from heat, the effect is a burning feeling. However continual exposure to capsaicin can deplete these receptors, enabling you to eat hotter and hotter chilies but still feel the same effect. Yea! The effect being pain which leads to release of the afore mentioned endorphins, which is the body's natural painkillers, and produce a feeling of happiness and well being, and in some instances euphoria. Yea gotta love this stuff...It has it all!

Q. Is it true that the Elvis Presley song "Burning Love" was really inspired by Rossetti's?
A. Well it is true that "The King of Rock and Roll" had a passion for spicy foods, however signed legal documents prevent us from further commentary on this... but one taste and you'll agree that Rossetti's is "a hunk, a hunk of burning love."

Q. What is the hottest part of the pepper?
A. If you slice open a chili pepper you will notice white or light colored veins. This is where the mother load of hotness or capsaicin is located. Although capsaicin is spread unevenly throughout the inside of the entire pepper...it is concentrated mostly in the vertical running veins.

Q. Does size really matter?
A. Speaking strictly in the hot pepper realm, YES it does. Typically the smaller and thinner the pepper... the hotter it is. Ironic isn't it?

Q. How do I keep Rossetti's at its freshest?
A. To maintain its peak freshness, you need to be sure the lid is always secured tightly after use. Air is the enemy of full flavor. If you notice the mixture getting dry just add in more good Italian olive oil and give it a stir. Rossetti's needs no refrigeration and will stay freshest for 2-3 months. You will also want to keep it out of direct sunlight and avoid extreme heat or cold temperatures. That's it!

Another Way of keeping Rossetti's at it's freshest is to eat it daily and be sure to order up a new jar or two before you get close to the bottom.

Q. Will Rossetti's explode in direct sunlight?
A. We don't think so, but we recently have been contacted by NASA who is experimenting with Rossetti's as a solid fuel alternative for their rocket boosters in the space shuttle.

Q. Does Rossetti's make a good gift?
A. Are you kidding me? It makes a great gift for any occasion! Give a jar of Rossetti's to any Hot Head you know they'll love you for it...or give two, three, or four, and we'll love you for it! The more Hot the better! Rock On!