The
Scoville
scale is
a measurement of the spicy heat (or piquance) of a chili pepper.
The
number of Scoville
heat units (SHU)
indicates the amount of capsaicin present. Capsaicin is a chemical
compound that stimulates chemoreceptor nerve endings in the skin,
especially the mucous membranes; pure capsaicin has a Scoville rating
of 16,000,000 SHU.
The
scale is named after its creator, American pharmacist Wilbur
Scoville. His method, devised in 1912, is known as the Scoville
Organoleptic Test. The modern commonplace method for quantitative
analysis uses high performance liquid chromatography, making it
possible to directly measure capsaicinoid content.
There
are so many different peppers. Here is a list of different types of
peppers and the Scoville ratings of peppers.
Scoville
Ratings Of Peppers
1,500,000 – 2,000,000 ~ Most law
enforcement grade pepper spray, Trinidad Moruga Scorpion
855,000 – 1,463,700 ~ Naga Viper
pepper, Infinity Chilli, Bhut Jolokia Chili Pepper, Trinidad Scorpion
Butch T Pepper
350,000 – 580,00 ~ Red Savina
Habanero
100,000 – 350,000 ~ Habanero Chili,
Scotch Bonnet Pepper, Datil Pepper, Rocoto, Madame Jeanette, Peruvian
White Habanero, Jamaican Hot Pepper
50,000 – 100,000 ~ Byadgi Chili,
Bird's Eye Chili (aka. Thai Chili Pepper), Malagueta Pepper, Chiltpen
Pepper, Piri Piri (African Bird's Eye), Pequin Pepper
30,000 – 50,000 ~ Guntur Chili,
Cayenne Pepper, Aji Pepper, Tabasco Pepper, Cumari Pepper (Capsicum
Chinese)
10,000 – 23,000 ~ Serrano Pepper,
Peter Pepper, Aleppo Pepper
3,500 – 8,000 ~ Espelette Pepper,
Jalapeno Pepper, Chipotle, Guajillo Pepper, New Mexican varieties of
Anaheim Pepper, Hungarian Wax Pepper, Tabasco Sauce
1,000 – 2,500 ~ Anaheim Pepper,
Poblano Pepper, Rocotillo Pepper, Peppadew
100 – 900 ~ Pimento, Peperoncini,
Banana Pepper
0 ~ No
significant heat, Bell Pepper, Cubanelle, Aji Dulce
Source:
Google
Thanks for the run down on the heat levels! Trinidad peppers sure bring it with the heat!
ReplyDeleteThis would be good to print out or scan and take shopping.
ReplyDeletePepper heat ratings always confuse me. Thanks for demystifying them!
ReplyDeleteChristine, I wish I would have had this list when I tried a habanero salsa last weekend, ha! (I knew they were hot, but not THAT hot!) Thanks for another informative post!
ReplyDeleteThis is very informative Christine! Thanks!
ReplyDeleteLove this ... thanks for posting!
ReplyDeleteThis is awesome love the information! thanks
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ReplyDeleteHello, just wanted to tell you, I enjoyed this post. It was helpful. Keep on posting!
ReplyDeleteWould love to always get updated great site!
ReplyDeleteThanks to each and everyone. I appreciate you taking the time to comment.
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