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Wednesday, January 02, 2008


How hot is that Chili?

We had a conversation last night at our new years BBQ about how the heat of a chili is measured, so I thought I'd post this here snippet from wikipedia on the topic.


"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..."


Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin
9,100,000 Nordihydrocapsaicin
2,000,000–5,300,000
Standard U.S. Grade pepper spray
855,000–1,041,427 Naga Jolokia
350,000–577,000 Red Savina Habanero
100,000–350,000
100,000–200,000 Rocoto, Jamaican Hot Pepper, African Birdseye
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper, Tabasco pepper
10,000–23,000 Serrano Pepper
7,000–8,000 Tabasco Sauce (Habanero)
5,000–10,000 Wax Pepper
4,500–5,000
2,500–8,000 Jalapeño Pepper
2,500–5,000 Tabasco Sauce (Tabasco pepper)
1,500–2,500 Rocotillo Pepper, Sriracha
1,000–1,500 Poblano Pepper, Texas Pete sauce
600–800
500–2500
100–500 Pimento, Pepperoncini, Tabasco sauce
0No heat, Bell pepper



Being a weak gwei lo, my tolerance of chili was about as pathetic as it could be until I moved to Malaysia, now I'm happy to say, it's certainly improving, but I'm not sure when (if ever) I will ever be able to eat pretty much anything in the above list. But I am getting better, and that's a good thing, right? :)



read the full wikipedia article here

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