Home | Recipes
 

Scoville Heat System

The substance that makes Peppers HOT is an oil called Capsaicin.

Capsaicin is mostly concentrated in the veins of the pepper, although to a lesser degree in the seeds as well. In the early 1900's, a man named Wilbur Scoville invented a system to rate the "Heat" of the different types of peppers. In the test, peppers were rated with what was called "Scoville Units." The rating system became known as the "Scoville Heat Scale." This is still the most common system used today to rate the heat of peppers. Although, (like everything else), people have tried to develop new and different rating systems over the years. The "Scoville Scale" is still the most accurate! 100% Pure Capsaicin is 16,000,000 Scoville Units!

* When peppers are Dehydrated they tend to increase in "Heat" by about 10 times.

The Scoville Heat Scale

Pepper Type

Scoville Units

Caribbean Red Habanero,
Red Savina Habanero

225,000 - 550,000

Scotch Bonnet Habanero

200,000 - 325,000

Habanero

100,000 - 325,000

Thai Dragon, Jamaica Gold, Santake', Jamaica Red

75,000 - 150,000

Pico de Pajaro, Chile Piquin, Charleston Hot

70,000 - 100,000

Chipotle, Diablo Grande', China Express

60,000 - 100,000

Ring of Fire, Golden Cayenne

70,000 - 85,000

White Fire, Chiltepin, Tepin

40,000 - 70,000

Cayenne, Chile Grande'

35,000 - 55,000

Tabasco, Aji Amarillo

30,000 - 50,000

Super Cayenne, Super Cayenne II, Tears of Fire Hybrid, Varingata

25,000 - 55,000

Super Chili Hybrid, Cayenne Large Red-(Thick), Cayenne Long Slim

20,000 - 40,000

Chile de Arbol, Japones

15,000 - 30,000

Serrano

10,000 - 25,000

Yellow Wax, Puya

5,000 - 15,000

Kung Pao Hybrid, Costeno Rojo

7,000 - 12,000

Louisiana Hot, Biker Billy Jalapeno, Pasilla de Oaxaca

4,000 - 10,000

PrEtty Purple Pepper, Giant Thai Hot, Mitla, Jalapa, Hybrid #7, Grande', Pecos F-1, Tula F1

4,000 - 8,000

Jalapeno, Chilcostle

3,500 - 5,000

Miasol, Saber Hybrid, Anaheim TMR-23, Onza Rojo, Ole' Pup, Volcano, Cherry Bomb, Inferno, Serrano Tampinqueno, Red Cherry, Huasteco

2,500 - 5,000

Hungarian Wax, Garden Salsa Hybrid, Jalapa Hybrid, Guajillo, Mesilla, Serrano Chili-(Mild), Hungarian Heat, Garden Salsa F-1, MexiBell Imp.

2,000 - 4,500

Sandia', Cascabel

1500 - 2500

Ancho, Poblano, Crimson Hot, Poinsettia, Cascabel

1250 - 2500

Tam Mild Jalapeno, Szentesi Semi-Hot, Chihuacle Negro, Costeno Amarillo

1,250 - 2,000

Pasilla, Espanola, Prairie Fire, Ancho Gigantia

1,000 - 1,500

NuMex Big Jim, Floral Gem

1,000 - 1,400

Mulato Isleno, Negro/Pasilla, NuMex Joe E. Parker

900 - 1,500

Anaheim, New Mexico, Aji Mirasol, NuMex Twilight, Ancho Vila, Romanian Hot Hybrid

800 - 1,400

Aji Panca, NuMex Sunburst, NuMex Sunglow, Ancho Ranchero, Jalepe' Mild Hybrid

500 - 1000

Cowhorn

350 - 500

Senorita Jalapeno, False Alarm Hybrid, Salsa Delight, Marbles

250 - 500

Delicias, Trinadad

200 - 500

Cherry Pepper, Mexi-Bells

100 - 500

Pasilla Bajio, Anaheim-(Mild)

100 - 250

Mild Bell Pepper, Sweet Banana, Pimento

0


About Chile Peppers | What is Chile??

Top


Dorothy & Jay Harris - Copyright 2004-2010
http://deharris.com
dorothy@deharris.com