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Turn up the Heat!

Heat in peppers is measured in Scoville Heat Units, named for Wilbur Scoville who worked for the Parke Davis Pharmaceutical Company. In 1912 he was working on a muscle cream that used capsaicin, the substance in peppers that give them their heat. Scoville conducted a series of tests with whole ground chilies mixed in a solution of water & sugar. He had a panel of 5 testers sip the solution in increased dilutions until it reached the point that it no longer burned the mouth. Lot's of Prylosec & Rolaids in the room (at least there would have been for me).

A number was then assigned to each pepper based on how much it needed to be diluted before you could not feel the heat. One part of chili-heat per one million drops of water was then rated at 1.5 Scoville Heat Units or SHU for short.

When asked, Scoville called his test " The Scoville Organaleptic* Test." Measured in multiples of 100 units, the pungency of chili peppers finds itself at zero Scoville Units in your basic green & colored bell peppers , while the hottest of hot peppers the Red Savina variety Habanero chili ranks in at a whopping 350,000 SHU.

*Organoleptic
A broad and general definition of the combined qualities of appearance, aroma and flavor.

The Scoville Scale

Variety Rating Heat Level
Scoville Units
Sweet Bells; Sweet Banana; and Pimento 0 0
Mexi-Bells; Cherry; New Mexica; New Mexico; Anaheim 1 100-1,000
Ancho; Pasilla; Pablano; Anaheim 2 1,000 - 1,500
Sandia; Cascabel 3 1,500 - 2,500
Jalapeno; Mirasol; Chipotle; Poblano 4 2,500 - 5,000
Yellow Wax; Serrano 5 5,000 - 15,000
Chile De Arbol 6 15,000 - 30,000
Aji; Cayenne; Tabasco; Piquin 7 30,000 - 50,000
Santaka; Chiltecpin; Thai 8 50,000 - 100,000
Habanero; Scotch Bonnet 9 100,000 - 350,000

Red Savina Habanero; Indian Tezpur

10

 350,000 - 855,000

Capsaicin is the substance found in the placental tissue or membrane of the chili pepper (that white foamy stuff found inside the pepper). Common belief is that the heat comes from the seeds. While this is partly true as the seeds have close contact with the membrane, the real heat is in the foam. With a melting point of approximately 150 F, chili pepper dishes are better served warm.

It has recently been discovered that Capsaicin reduces blood pressure in dogs and tests are being done for humans. It is also believed to help reduce intestinal cancer.


Capsaicin fools your brain into thinking that it you are in pain by stimulating the nerve endings in your mouth. The Brain responds by releasing endorphins giving a mild euphoric feeling. It is very important
to understand that handling hot chili peppers can make your nose run, your eyes water and cause perspiration. It is strongly recommended that you use food handler gloves when working with hot peppers. Keep fingers away from your nose and eyes and other sensitive areas of the body. Wash hands thoroughly with soap and warm water after.


So how do I get the heat out of my mouth?
A Manufacturer of Habanero pepper products told me the best way to relieve your mouth of the heat from peppers is 5 minutes. Capsaicin is not water soluble, but oil, soluble. That is why a glass of cold water does not do the trick. The water just glides over the oil on your tongue. Milk, (with milk fat and proteins) will coat your mouth and help out a little. Acid from a ripe tomato helps break it down, but
time is the only essence.


* When peppers are Dehydrated they tend to increase in "Heat" by about 10 times.


While I enjoy spicy food, I don't enjoy torture. I like to taste my food and all ingredients in it. I can handle a fair amount of heat, but I don't see the point in making a dish so hot that I cannot taste it or enjoy it. Not to mention that It all has to make a trip through my entire digestive system and that really
is an experience that I am not interested in repeating. But hot & spicy is trendy, and for those of you who do find pleasure in turning the heat up high , the world of chili peppers is wide open.