Writer: Justin Bannister, (575) 646-5981, firstname.lastname@example.org
It's the latest in a line of seriously spicy sauces from New Mexico State University, and now it's coming to an airport near you. Sancto Scorpio hot sauce, made from Trinidad Moruga Scorpion chile peppers, is now available in airports across the region. NMSU, CaJohn's Fiery Foods and The Paradies Shops plan to celebrate Sancto Scorpio's success during an event at 10 a.m. Friday, June 15, at the El Paso International Airport.
Sancto Scorpio, produced by CaJohn's Fiery Foods, contains Trinidad Moruga Scorpion chile peppers - the hottest on Earth. Sancto Scorpio is now CaJohn's best-selling product with the company's highest international demand and recently landed three awards at ZestFest, an annual blazing-hot food festival.
"Having Sancto Scorpio available in airport Paradies Shops throughout the United States allows unprecedented access for the public to readily acquire this extremely high-demand product," said Danise Coon, a senior research specialist at NMSU. "Better still, the proceeds from these sales ultimately benefit the goal of creating a permanent chile pepper research endowment at New Mexico State University to guarantee that new and exciting chile pepper varieties are continually made available."
The Paradies Shops operates stores in more than 70 airports and hotels across the U.S. and Canada, including their location inside the El Paso International Airport.
Earlier this year, the Chile Pepper Institute announced the results of a scientific study that showed the Trinidad Moruga Scorpion had a mean heat measurement of more than 1.2 million Scoville Heat Units, and peak heat measurements exceeding 2 million. Those measurements ranked Moruga Scorpion hotter than all other chile peppers tested.
Sancto Scorpio joins the Holy Jolokia line of hot sauce, salsa and barbecue sauce, also made by CaJohn's, in helping fund an endowment for chile research at NMSU. For more information, visit NMSU's Chile Pepper Institute online at http://www.chilepepperinstitute.org.
© 2013 New Mexico State University Board of Regents
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