
The Scoville scale is a measurement of the spicy heat of a chilli pepper. The number of Scoville heat units indicates the amount of capsaicin present in a chilli or chilli sauce. Capsaicin is the chemical compound that stimulates the nerve endings in the skin and create the burning sensation. The Scorville scale measures chilli peppers and their products by how much water is required to dilute the capsaicin. Due to variations in growing conditions, soil and weather, etc, the heat scale can vary between harvests.
Here's a small selection of chilli peppers and their Scorville rating.
Sweet Bell pepper 0
Pimento 100 - 200
Tuscan peppers 100 - 500
New Mexico pepper 500 - 1,000
Jalapeño 2,500 - 5,000
Hot Wax pepper 5,000 - 10,000
Tabasco pepper 30,000 - 50,000
Thai pepper 50,000 - 100,000
Habanero 100,000 - 350,000
Caribbean Red 120,000 - 400,000
Ghost Chilli 800,000 - 1,041,000
Common Pepper spray 2,000,000
Police grade Pepper spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 16,000,000
Pimento 100 - 200
Tuscan peppers 100 - 500
New Mexico pepper 500 - 1,000
Jalapeño 2,500 - 5,000
Hot Wax pepper 5,000 - 10,000
Tabasco pepper 30,000 - 50,000
Thai pepper 50,000 - 100,000
Habanero 100,000 - 350,000
Caribbean Red 120,000 - 400,000
Ghost Chilli 800,000 - 1,041,000
Common Pepper spray 2,000,000
Police grade Pepper spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 16,000,000



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