Interesting Facts
ยงAnd nearly 12 hours later my fingers STILL feel like they're BURNING UP. So chilli is still on my mind.
Here is a reproduction from a book I'm reading at the moment. Schott's Original Miscellany - a great book.
Scoville Scale:
In 1912 Wilbur Scoville developed his now famous method to chart the comparative heat of different chillis (J. Am. Pharm. Assoc. 1912; 1:453-4). The greater the number of Scoville Units, the hotter the chilli. For example:
This can only be a rough guide, since the heat of chillis can vary from pepper to pepper.
| Bell Pepper | 0 Scoville Units (SU) |
| Peperocini, Cherry Pepper | 100-500 |
| New Mexico, Aji Panca | 500-1,000 |
| Ancho, Passila, Espanola | 1,000-1,500 |
| Sandia, Rocotillo, Cascabel, Poblano | 1,500-2,500 |
| Jalapeno, Mirasol | 2,500-5,000 |
| Chilcostle, Louisiana Hot | 5,000-10,000 |
| de Arbol, Serrano, Japones | 10,000-30,000 |
| Piquin, Aji, Cayenne, Tobasco | 30,000-50,000 |
| Chiltepin, Tepin | 50,000-80,000 |
| Habanero, Scotch Bonnet | 80,000-300,000 |
| Pure Capsaicin | 16,000,000 |