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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 |
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