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Yearn for the burn

How HOT is HOT????

  HOT, to not ...

Big, small, sleek or gnarled, the look of peppers vary as much as their pungency, which is measured in Scoville Heat Units. The scale was developed in 1912 by pharmacologist Wilbur Scoville.

 

  Heat Units       Varieties in Range
  100,000 - 500,000    ...    Habanero, Scotch Bonnet, African Birdseye
  50,000 - 100,000    ...    Santaka, Chiltepin, Chinese kwangsi
  30,000 - 50,000    ...    Piquin, Cayenne Long, Tabasco, Thai
  15,000 - 30,000    ...    Chile de Arbol, crushed red pepper
  5,000 - 15,000    ...    Early Jalapeno, Aji Amarillo, Serrano
  1,500 - 5,000    ...    Sandia, Cascabel, Mirasol
  500 - 1,500    ...    NuMex Big Jim, Ancho, Pasilla
  10 - 500    ...    Pickled Pepperoncini, Mexi-Bell, Cherry
  0    ...    Mild bells, Sweet Banana, Pimiento

 
Source: Chile Pepper Institute, New Mexico State University; Pepperworld