Pronounced chee-lay
Morita chiles
List of Scoville ratings
The higher the number, the hotter the chili. This is only a guideline, but it may help you to decide which chiles you will want to try.
| Scoville heat units | Examples |
|---|---|
15,000,000–16,000,000
| Pure capsaicin |
8,600,000–9,100,000
| Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin) |
5,000,000–5,300,000
| Law enforcement grade pepper spray, irritant ammunition |
855,000–1,463,700
| Naga Viper pepper, Infinity Chile |
350,000–580,000
| Red Savina habanero |
| 100,000–350,000 | Habanero chile, Scotch bonnet pepper, Peruvian White Habanero, Jamaican hot pepper |
| 50,000–100,000 | Malagueta pepper, Chiltepin pepper, Pequin pepper |
30,000–50,000
| Cayenne pepper, Ají pepper, Tabasco pepper, Chipotle |
10,000–23,000
| Serrano pepper, |
3,500–8,000
| Jalapeño pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Tabasco sauce |
1,000–2,500
| Anaheim pepper, Poblano pepper |
100–900
| Pimento, Banana pepper |
0
| No significant heat, Bell pepper |
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Did an in house pepper test. Yeah, my guys are always trying to prove things to one another. haha. That being said, bread, milk, cheese, chips, chocolate, etc, have been tried to tame the heat. what we discovered is a few big spoons of yogurt works really well, and really fast! :) FYI from our kitchen to yours.
ReplyDeleteDear Leslie, I love this kind of feedback and I will definitely share it with the blog family. Personally, I think I would have opted for the chocolate, but heck, that's just me! Thanks, K
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