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The Scoville Scale.

The Scoville scale is a measure of the hotness of a chile pepper (hot pepper). These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates heat-receptor nerve endings in the tongue, and the number of Scoville heat units (SHU) indicates the amount of capsaicin present.



Scoville Rating

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Pure capsaicin 16,000,000
Nordihydrocapsaicin 9,100,000
Homodihydrocapsaicin 8,600,000
Police grade pepper spray   5,300,000
Common pepper spray 2,000,000
Red Savina Habanero 350,000 - 580,000
Habanero Chile (infuse HS) 100,000 - 350,000
Scotch bonnet 100,000 - 325,000
Birds eye pepper 100,000 - 225,000
Jamaican hot pepper 100,000 - 200,000
Carolina cayenne pepper 100,000 - 125,000
Bahamian pepper 95,000 - 110,000
Tabiche pepper 85,000 - 115,000
Thai pepper 50,000 - 100,000
Chiltepin pepper 50,000 - 100,000
Piquin pepper 40,000 - 58,000
Super chile pepper 40,000 - 50,000
Santaka pepper 40,000 - 50,000
Cayenne pepper 30,000 - 50,000
Tabasco pepper 30,000 - 50,000
de Arbol pepper 15,000 - 30,000
Manzano pepper 12,000 - 30,000
Serrano pepper 5,000 - 23,000
Hot wax pepper 5,000 - 10,000
Chipotle 5,000 - 10,000


Tips To Stop The Burn

If you find that you cannot handle the heat after eating a chile pepper, try eating a dairy product such as milk, yogurt, sour cream or ice cream. Dairy products contain a chemical called caisen that fights the effects of the chile peppers capsicum by stripping it from it receptor site on the skin. Sugar can also help reduce the burn from a chile pepper. Drinking water will not stop the burn of a pepper because the oils in the pepper are not water soluble.

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