Fireman Bob's Help on Understanding " HEAT "!

Bob Cooney

By
@firemanbob59

I thought I would post this on the ratings of different Hot peppers for everyone...

Hope this helps....


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
ALL
Method:
No-Cook or Other

Ingredients

1
red pepper

Step-By-Step

1Scoville ratings of peppers

Scoville heat units
22,000,000-2,200,000 Carolina Reaper , Trinidad Moruga Scorpion

855,000–1,463,700 Naga Viper pepper, Infinity Chilli, Bhut Jolokia (ghost pepper), Trinidad Scorpion Butch T pepper, Bedfordshire Super Naga
3350,000–580,000 Red Savina habanero

100,000–350,000 Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper, Fatalii
450,000–100,000 Byadgi chilli, Bird's eye chili, Malagueta pepper, Chiltepin pepper, Piri piri, Pequin pepper, Siling Labuyo

30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Capsicum chinense
510,000–23,000 Serrano pepper, Peter pepper, Chile de árbol, Aleppo pepper

3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle, Guajillo pepper, Hungarian wax pepper, Fresno pepper
61,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Pasilla pepper, Gochujang

100–900 Pimento, Peperoncini, Banana pepper, Cubanelle

No significant heat Bell pepper, Aji dulce

About this Recipe

Course/Dish: Other Non-Edibles
Main Ingredient: Non-Edible or Other
Regional Style: American