Tuesday, June 5, 2012

Kitchen Chew ~ Peppers And Scoville Ratings Of Peppers



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
 

9 comments:

  1. Thanks for the run down on the heat levels! Trinidad peppers sure bring it with the heat!

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  2. This would be good to print out or scan and take shopping.

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  3. Pepper heat ratings always confuse me. Thanks for demystifying them!

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  4. Christine, 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!

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  5. This is very informative Christine! Thanks!

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  6. This is awesome love the information! thanks

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  7. This comment has been removed by a blog administrator.

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  8. Hello, just wanted to tell you, I enjoyed this post. It was helpful. Keep on posting!

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