Chili Peppers & Scoville Ratings

As you know, we grow some hot peppers. The thai peppers just started to ripen and the habeneros are now ripening as well. Dave and I are getting ready to make some more tobasco sauce because, you know, 1 1/2 gallons just isn't enough. It will keep for a long time - our last batch kept in a glass jar in the refrigerator for 3 years and seemed to get better as time went by. We've been talking about Scoville ratings so I thought I would pass on this post from a website I found. Our habeneros are Scotch Bonnet - be careful with them & enjoy!

http://www.ifood.tv/blog/chiles_scoville_ratings

There are two ways of classifying chile peppers—by their heat and shape. In 1912, pharmacist Wilbur Scoville invented a test to measure the hotness of peppers by diluting the pepper until the heat was just perceptible on the tongue. The Scoville rating is measured in multiples of 100; he rated a bell pepper 0, while a Japanese chile came in at 20,000 on the Scoville scale.

Scoville Chile Heat Chart
Variety	Rating	Heat Level
Sweet Bells; Sweet Banana; and Pimento	0	Negligible Scoville Units
Mexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim	1	100-1,000 Scoville Units
Ancho; Pasilla; Espanola; Anaheim	2	1,000 - 1,500 Scoville Units
Sandia; Cascabel	3	1,500 - 2,500 Scoville Units
Jalapeno; Mirasol; Chipotle; Poblano	4	2,500 - 5,000 Scoville Units
Yellow Wax; Serrano	5	5,000 - 15,000 Scoville Units
Chile De Arbol	6	15,000 - 30,000 Scoville Units
Aji; Cayenne; Tabasco; Piquin	7	30,000 - 50,000 Scoville Units
Santaka; Chiltecpin; Thai	8	50,000 - 100,000 Scoville Units
Habanero; Scotch Bonnet	9	100,000 - 350,000 Scoville Units
Red Savina Habanero; Indian Tezpur	10	350-855,000 Scoville Units