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 | ||
Variety | Rating | Heat Level |
Sweet Bells; Sweet Banana; and Pimento | 0 | Negligible Scoville Units |
Mexi-Bells; Cherry; New Mexica; | 1 | 100-1,000 Scoville Units |
Ancho; Pasilla; Espanola; | 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 |
| 6 | 15,000 - 30,000 Scoville Units |
Aji; | 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 |
1 comment:
Will be delivering a salsa from "Captain Ron" on the Salsa Diablo that exceeds the Scoville rating.!!!
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