What's Hot!

Wondering how to rate the heat level of various types of chile peppers?

Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. Human tasters were used to evaluate how many parts of sugar water it took to neutralize the heat. New technology known as HPLC, or High Performance Liquid Chromotography is used to measure the amount of capsaicin (sparing human tongues) in parts per million. Capsaicin is what gives chiles their heat.  Region and Climate are also factors in heat levels in chile peppers.

Reference the chart below.

Mexi-Bells; Cherry; Anaheim	100-1,000 Scoville Units
Ancho; Espanola	1,000-1,500 Scoville Units
Jalapeno; Mirasol; Chipotle; Poblano	2,500-5,000 Scoville Units
Yellow Wax; Serrano	5,000-15,000 Scoville Units
Cayenne; Tabasco; Piquin	30,000-50,000 Scoville Units
Santaka; Thai	50,000-100,000 Scoville Units
Habanero; Scotch Bonnet	100,000-350,000 Scoville Units
Red Savina Habanero; Indian Tezpur	350,000-855,000 Scoville Units