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The Little Village
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
| 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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