HOW HOT IS HOT?
In 1912 pharmacologist Wilbur Scoville devised a system to determine the degree of heat in chili peppers. That system measures pepper heat in Scoville units.
The more Scoville units, the hotter the pepper. The hotter the pepper, the greater the body's physiological response. Experts say chilies offer a mother lode of medicinal benefits.
Here's a sampler of chilies, from searing to mild.
Scoville Units Chili Rating (approx.) Varieties
10 100,000 - 300,000 Habanero, Bahamian
9 50,000 - 100,000 Santaka, Chiltepin, Thai
8 30,000 - 50,000 Aji, Rocoto, Piquin, Cayenne, Tabasco
7 15,000 - 30,000 de Arbol
6 5,000 - 15,000 Yellow wax, Serrano
5 2,500 - 5,000 Jalapeno, Mirasol
4 1,500 - 2,500 Sandia, Cascabel
3 1,000 - 1,500 Ancho, Pasilla, Espanola
2 500 - 1,000 NuMex, Big Jim
1 100 - 500 Mexi-Bell, Cherry
0 0 Mild bells, Pimento, Sweet banana
from my notes - I usually prefer the very bottom of the list !! LOL
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