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The Little Village
protection contre les spams
The original Scoville scale was set up in the mid 1920s and developed by Wilbur Scoville
as the dilution in sugar water required for a group of trained tasters to just
barely perceive (as a panel) the heat of a chile preparation.
The Scoville rating today is obtained by high pressure liquid chromatography,
and is NOT a subjective measurement. The Scoville measurement is an actual scientific
measurement of the amount of capsaicin contained in the pepper. Note that although there
are at least 5 kinds of capsaicin (or capsaicinoids) contained in a pepper, the
liquid chromatography measures these all at once.
The Little Village
protection contre les spams
| Scoville units | Names |
|
|
| 0-100 | Bell
Sweet Italian |
| 100 - 500 | Peperocini
Cherry |
| 500 - 1000 | New Mexico |
| 500 - 3500 | Anaheim |
| 1000 - 1500 | Pasilla
Poblano
Ancho |
| 1500 - 2500 | Rocotillo
| | 2500 - 5000 | Chipotle
Guajillo |
| 5000 - 7000 | Jalapeno
| | 5000 - 10,000 | Wax |
| 6000 - 10,000 | Serrano |
| 30,000 - 50,000 | Cayenne |
| 200,000 | Scotch Bonnet |
| 300,000++ | Habanera |
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