September 17, 2007

• hotness scale.. tabasco is only 8k, imagine what 16M feels like.

  Scoville rating	Type of pepper
  15,000,000?16,000,000	Pure capsaicin[4]
  9,100,000	Nordihydrocapsaicin
  2,000,000?5,300,000	Standard US Grade pepper spray [5]
  855,000?1,041,427	Naga Jolokia [6][7][8][9]
  350,000?577,000	Red Savina Habanero
  100,000?350,000	Habanero Chile [10], Scotch Bonnet [10]
  100,000?200,000	Rocoto, Jamaican Hot Pepper [5]
  50,000?100,000	Thai Pepper, Malagueta Pepper, Chiltepin Pepper
  30,000?50,000	Cayenne Pepper, Aji pepper [10], Tabasco pepper
  10,000?23,000	Serrano Pepper
  7,000?8,000	Tabasco Sauce (Habanero)[11]
  5,000?10,000	Wax Pepper
  2,500?8,000	Jalapeno Pepper
  2,500?5,000	Tabasco Sauce (Tabasco pepper) [11]
  1,500?2,500	Rocotillo Pepper
  1,000?1,500	Poblano Pepper, Texas Pete sauce
  600?800	Tabasco Sauce (Green Pepper) [11]
  500?1000	Anaheim pepper
  100?500	Pimento [5], Pepperoncini
  0	No heat, Bell pepper

  The Scoville scale is a measure of the "hotness", or more correctly, piquancy, of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucus membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, American chemist Wilbur Scoville.

  http://en.wikipedia.org/wiki/Scoville_heat_unit

  • 8:08 pm
  • 5 Comments