Pepper scale

History of the Habanero
The 85 century old pepper! The habanero pepper is believed to have originated in Cuba but several other versions of its history abound.. The word Habanero means "From Havana" believed to originally have been taken to the Yucatan Peninsula from Cuba. Tons of habaneros are harvested each year in the Yucatan. Belize, Costa Rica, Texas and California is where Habaneros can also be grown.

So how do they tests for "HOT"??

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In the early days, large groups of people (testers) would be brought together to do the testing. Heat units are actually determined by how many parts of sugar water it takes to dilute a sample so that the heat of a chili can no longer be detected. The chili sample is provided in the form of an extract. The more sugar, the higher the spice, the greater measurement in Scoville units. Today the testing is done by machine (High Performance Liquid Chromatography (HPLC) testing)

*What is the Scoville Heat Scale (Unit)?*	Top Of Page
In 1912 a fellow named Wilbur Scoville developed a test for measuring the heat found in a hot pepper. This scale has since become the industry standard.

How is the heat scale generally broken down?

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Quick Reference Guide to Chili hotness

	Mild......................................	0-5000
	Medium................................	5000-20,000
	Hot........................................	20,000-70,000
	Extreme................................	70,000-300,000+

What Makes a Chili Hot?

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The substance in chilies that makes them spicy is called capsaicin. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain. The brain responds by releasing substances called endorphins, which are similar in structure to morphine. A mild euphoria results, and chilies can be mildly addictive because of this hot pepper "high".

*What is the hottest Chili on Record?*	Top Of Page
According to the Guinness Book of World Records, the Red Savina Habanero is the hottest pepper on Earth. It has garnered a rating of 570,000 Scoville Heat Units.

*Do the Ratings Vary?*	Top Of Page
Ratings can change from hot sauce producer to producer and the chiles can vary from season to season or by the climate where they are grown.

*What's a Habanero Chili Look Like?*	Top Of Page
They are green in color but when ripe, and depending on their variety, can be one of many colors such as, red, salmon, orange, white and even chocolate. The habaneros size can vary from 1" - 2.5" in length and 1" - 2" in diameter. Their shape can vary from lantern-shaped, round or oblong.

*Are the seeds the hottest part?*	Top Of Page
Not really! The seed contain a small portion of capsaicin (the stuff that makes a pepper hot). The "hot" comes from capsaicinoids concentrated in the inner wall of the pepper and don't forget those white lines that run from top to bottom, these to contain small amounts of capsaicinoids.

*So are those warnings on products for real?*	Top Of Page
There are rumors that you have to sign a waiver on some products before purchasing. This waiver does not hold the creator responsible. Fact or fiction you need to be careful when dealing with peppers and their sauces. Some sauces are so hot that they do come with warning labels and special instructions. *Heed Them!*

SCOVILLE PEPPER SCALE

		*Pepper Type*	*Heat Rating in Scoville Heat Units*
		Red Savina Habañero	350,000 - 550,000
		Habanero	200,000 - 300,000
		Thai	70,000 - 80,000
		red Amazon	75,000
		Pequin	75,000
		Chiltecepin	70,000 - 75,000
		Tabasco	30,000 - 50,000
		Cayenne	35,000
		Arbol	25,000
		Japone	25,000
		Chilipiquin	30,000 - 40,000
		Chile de Arbol	15,000 - 30,000
		Serrano	7,000 - 25,000
		Smoked Jalepeno (chipotle)	10,000
		Puya	5,000
		Guajillo	5,000
		Jalepeno	3,500 - 4,000
		Poblano	2,500 - 3,000
		Pasilla	2,500
		TAM Mild Jalepeno-1	1,000 - 1,500
		Anaheim	1,000 - 1,400
		New Mexican	1,000
		Ancho	1,000
		Bell & Pimento	0

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