Scoville Heat Scale
For
HOT Peppers

Hot Peppers is in the family called Solanaceae.
Other plants in this family include: Potato,tomato,
petunia,eggplant, and tobacco, to name a few.

There Genus name is called: Capsicum. They are approximately 25
wild species & 5 domesticated species. The Five domesticated species are:
C. annuum, C. baccatum, C. chinense, C. frutescens, C. pubescens

The substance that makes Peppers HOT is an oil called Capsaicin.
It 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!

SPECIAL NOTE!
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ALSO
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NOTE

The HOTTEST pepper ever on record according to the Guiness Book of World Records
was a Red Savina Habanero which had a scoville rating of 577,000 Scoville Units.
Most people can't tell the difference between a Red Savina and a Caribbean Red .
There both equally the hottest in my book. And the Genus Habanero is still
both of them. The Guiness Book of World Records also rates the genus Habanero
as the HOTTEST type of species
of Chile peppers on the face of the earth!

Scoville Heat Scale

100% Pure Capaicin is
16,000,000 Scoville Units!

PEPPER TYPE	SCOVILLE UNITS
Caribbean Red Habanero, Red Savina Habanero	225,000 - 577,000
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/Hungarian 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
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

* When peppers are Dehydrated they tend to increase in "Heat" by about 10 times.

Harvest May Vary

Anyone that grows veggies or even flowers knows that each plant can produce different results. Some reasons are growing conditions such as the soil and the amount of light and shade. It can also be affected by the time of day that a certain bloom will mature. This will affect the yield and taste of each individual harvest. The same fact is true on Hot Pepper plants. This is why you see a range of scoville units listed beside each pepper species. Because the "Heat" from each pepper can vary from plant-to-plant, and even from each pepper on the same plant.
So don't be fooled if you taste a pepper that is not real hot, the very next one from the same plant could set you on FIRE!

Taming The Heat

There is a lot of different "folklore" about how to Cool down the heat from a Hot Pepper. The biggest False statement is the one that suggests you drink large amounts of water. And that is the worst thing you can do actually.
Do Not Drink Water
Water will not break down the Capsaicin Oil, and only tends to spread it around into all areas of your mouth.

Some people will tell you that eating Peanut Butter will help ease the heat. And this will actually work because the two oils work together in breaking each other down. Other people also claim that eating a slice of bread will help to Tame the heat. This will also work because the bread will help to absorb the Capsaicin Oils.
And then others claim that eating Ice Cream is a great way to help Tame the Heat. These people are actually more correct than they may be aware of. But it has nothing to do with the coldness of the Ice Cream. Ice Cream or any dairy product will work, but a glass of Milk is actually The Best! Dairy products contain a chemical called Casein which is THE Best thing known to break down the heat and the Oil Capsaicin. (The chemical Casein is also where dairy products get there Protein from).

So I guess the reality of it all would be to combine the three together. So for you "folks" that can't take the Heat from Hot Peppers, try eating a peanut butter sandwich while drinking a large glass of milk.

However, in my personal opinion.
The best way to get rid of the Heat from a Hot Pepper,
is to simply eat another Hot Pepper!

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