Fireman Bob's Help on Understanding " HEAT "!

3
Bob Cooney

By
@firemanbob65

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

Hope this helps....

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
ALL
Method:
No-Cook or Other

Ingredients

How to Make Fireman Bob's Help on Understanding " HEAT "!

Step-by-Step

  1. Scoville ratings of peppers

    Scoville heat units
  2. 2,000,000-2,200,000 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
  3. 350,000–580,000 Red Savina habanero

    100,000–350,000 Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper, Fatalii
  4. 50,000–100,000 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
  5. 10,000–23,000 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
  6. 1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Pasilla pepper, Gochujang

    100–900 Pimento, Peperoncini, Banana pepper, Cubanelle

    No significant heat Bell pepper, Aji dulce

Printable Recipe Card

About Fireman Bob's Help on Understanding " HEAT "!

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



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