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What Makes Chilies So Hot?
The substance in chilies that makes them spicy is called capsaicin. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain. The brain responds by releasing substances called endorphins, which are similar in structure to morphine. A mild euphoria results, and chilies can be mildly addictive because of this hot pepper "high".
Chile hotness is rated in Scoville units. The hottest pepper on record is the Habañero/Scotch bonnet which some claim are the same pepper and others claim are slightly different varieties. Habañeros are rated at 100,000 to 350,000 Scoville units. By contrast, the lowly Serrano comes in at about 5,000 to 15,000 Scoville units.
Scoville Units are the measurement of capsaicin level (the oil that makes chilies hot). Although chilies can vary from pod to pod and plant to plant, listed below is an approximate scale for several varieties of chilies:
Our West Indies Creole Hot Pepper Sauce is 325,000 Scoville Units
Our Red Savina Hot Pepper Sauce is 577,000 Scoville Units
THE CHILE HEAT SCALE - Scoville Units |
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| Red Savina Habañero | 350-550,000 Scoville Heat Units |
| Habañero (Scotch Bonnet) | 200-300,000 Scoville Heat Units |
| Thai | 70-80,000 Scoville Heat Units |
| Chiltecpin | 70-80,000 Scoville Heat Units |
| Santaka | 50-60,000 Scoville Heat Units |
| Tabasco | 30-50,000 Scoville Heat Units |
| Chilipiquin | 30-40,000 Scoville Heat Units |
| Cayenne | 35-40,000 Scoville Heat Units |
| Serrano | 7-25,000 Scoville Heat Units |
| Chile de Arbol | 15-30,000 Scoville Heat Units |
| Jalapeño | 3.5-4,500 Scoville Heat Units |
| Ancho Poblano | 2.5-3,000 Scoville Heat Units |
| Anaheim | 1-1,500 Scoville Heat Units |
| Bell Pepper | 0 Scoville Heat Units |