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SHU
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Pepper
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0-100
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Bell
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500-1000
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New Mexican
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1000-2500
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Ancho, Pasilla
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2500-5000
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Jalapeno
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5,000-15,000
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Serrano
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15,000-30,000
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de Arbol
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30,000-50,000
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Cayenne & Tabasco
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50,000-100,000
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Chiltepin
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100,000-350,000
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Scotch Bonnet and Thai
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200,000-577,000
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Habanero
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16 million
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Pure Capsaicin
|
How is the heat in Peppers measured?
In 1912, Wilbur Scoville, a chemist, developed a unit to measure
the head in chile peppers that is still used today, the Scoville
Heat Unit. His original test was a taste test where ground
chile peppers are diluted in sugar water and tasted. More sugar
is added until the heat can't be tasted. According to the Guinness
Book of World Records, the Red Savina Habanero is the hottest
pepper on Earth with a rating of 570,000 SHU.
What makes the pepper hot?
Capsaicin, a crystalline alkaloid is produced by the pepper and
is responsible of the heat. Capsaicin is incredibly powerful and
seemingly unaffected by heat or cold so it stays potent despite
cooking or freezing. Because it is colorless and odorless, it
can only be measured in a laboratory.
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