Ditching the scale

Good day to all of you fine folks out there!

I just wanted to make an explanation as to a change or two coming to Dark Bunny Sauces over the coming months.

As you all know, Dark Bunny Sauces is a small passion project I started about a decade ago, and over time, it’s grown, morphed, and decidedly gotten better. Despite adding the full support of several people, and our tables at conventions being manned by not only myself, but now my partner, as well as several friends on and off, the actual sauce making and testing mostly comes down to one person: me.
The spice levels of the sauces, though the recipes remain unchanged, are just not the same to me as they were ten years ago. I have gotten much more tolerant to the spice. Where something like the Burning Bunny used to be on a mid-spice level to me, now it feels like a very mild sauce. And so I have to admit I am no longer the best of judges of the spice level of new sauces.

Because of this, here are the coming changes:

Spice Scale changes

As of now, the sauces won’t be classified by a number out of ten. The current spice scale ranged from -1/10 to 13/10. Some of it is for humour, some to show just how damned hot the sauces can be. But it’s always been a bit of a guessing game. The new scale will be much more simplified:

There will be the odd exceptions to these classifications, but it should simplify things a bit. We’ll still be able to tell you “Yeah, it’s a high-Red” or a “low Black”, but now instead of having to guess (and usually wrong) a number out of 13 to slap on the label, it will be a little more generalised.