Capsaicin is a pungent lipophilic vanilloid compound contained in chile peppers that gives the "heat" experienced on ingestion. Scoville developed a subjective test of chile heat in 1912 based on taste testing by a panel of 5 humans given pepper extracts. HPLC is now used to directly measure the amount of capsaicin present.
Heat Scale
Scoville Units
Pepper Varieties
10
100,001 – 300,000
Habanero, Bahamian
9
50,001 – 100,000
Santaka, Chiltepin, Thai
8
30,001 – 50,000
Aji, Rocoto, Piquin, Cayenne, Tabasco
7
15,001 – 30,000
de Arbol
6
5,001 – 15,000
Yellow Wax Hot, Serrano
5
2,501 – 5,000
Jalapeno, Mirasol
4
1,501 – 2,500
Sandia, Cascabel
3
1,001 – 1,500
Ancho, Pasilla, Espanola
2
501 – 1,000
NuMex Big Jim, NM 6-4
1
100 - 500
R-Naky, Mexi-Bell, Cherry
0
0
Mild Bells, Pimento, Sweet Banana
where:
• Pure capsaicin equals 16,000,000 Scoville units.
• 1 Scoville unit represents about 1 part capsaicin per million.
• The amount of capsaicin in a given pepper type is variable and is greatly affected by local conditions.
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