Chilli for Hot Sauce
Hot sauce is scored on heat and colour. The workhorse varieties are Sanying, Zidantou and Jixin in the 20,000–50,000+ SHU band, usually as powder or flakes.
At a Glance
- Heat band
- 20,000–50,000+ SHU
- Core varieties
- Sanying, Zidantou, Jixin
- Form
- Powder, flakes
- Scored on
- Heat & colour
What makes a good hot sauce chilli?
Hot sauce is scored on heat and colour. Use high-heat varieties — Sanying, Zidantou or Jixin in the 20,000–50,000+ SHU band — usually as powder or flakes. See SHU explained for how heat is measured.
| Variety / band | Heat (SHU) | Role | |
|---|---|---|---|
| Sanying (Tianying) | 20,000 – 50,000 | Classic hot-sauce variety | View → |
| Zidantou | 20,000 – 50,000 | Classic hot-sauce variety | View → |
| Jixin (chicken-heart) | 50,000 – 70,000 | Extreme heat, usually blended | View → |
How to specify chilli for hot sauce
Specify the variety and a precise SHU window; heat is non-linear, so "hot" is not a specification. A hot sauce pairs a heat variety with a colour/aroma variety. Powder gives smooth sauces and uniform colour; flakes give visible texture.
Heat values are representative per variety. Confirm your exact SHU window, form and mesh when you inquire.
Frequently Asked Questions
Which chilli should I use for hot sauce?
High-heat varieties in the 20,000–50,000+ SHU band — Sanying, Zidantou or Jixin — usually as powder or flakes. Specify the variety and a precise SHU window.
How do I specify heat for hot sauce?
Name the variety and a precise SHU window. Heat is non-linear, so "hot" is not a specification — the variety name is what locks batch-to-batch consistency.
Do I need a colour variety in hot sauce?
Yes, for most recipes: a hot sauce pairs a heat variety with a colour/aroma variety, because heat, colour and aroma rarely all peak in one variety.