The ONLY place for the HOTTEST chilli seeds!
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The ONLY place for the HOTTEST chilli seeds! |
In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chillies, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Tasters taste only one sample per session.
Pungency values for any pepper are variable, due to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros).
SCOVILLE HEAT SCALE (approximates only, source data from various websites)
PEPPER TYPE |
SCOVILLE UNITS |
| Naga Morich, Bhut Jolokia, Bih Jolokia, Trinidad Scorpion, Naga Viper, Infinity Chilli | 1,000,000 + |
| Red Savina Habanero | 580,000 |
| Caribbean Red Habanero | 450,000 + |
| Scotch Bonnet Habanero | 200,000 - 325,000 |
| Habanero | 100,000 - 325,000 |
| Thai Dragon, Jamaica Gold, Santake', Jamaica Red | 75,000 - 150,000 |
| Pico de Pajaro, Chile Piquin, Charleston Hot | 70,000 - 100,000 |
| Chipotle, Diablo Grande', China Express | 60,000 - 100,000 |
| Ring of Fire, Golden Cayenne | 70,000 - 85,000 |
| White Fire | 40,000 - 70,000 |
| Cayenne, Chile Grande' | 35,000 - 55,000 |
| Tabasco, Aji Amarillo | 30,000 - 50,000 |
| Super Cayenne, Super Cayenne II, Tears of Fire Hybrid, Varingata | 25,000 - 55,000 |
| Super Chilli Hybrid, Cayenne Large Red-(Thick), Cayenne Long Slim | 20,000 - 40,000 |
| Chile de Arbol, Japones | 15,000 - 30,000 |
| Serrano | 10,000 - 25,000 |
| Yellow Wax/Hungarian Wax, Puya | 5,000 - 15,000 |
| Kung Pao Hybrid, Costeno Rojo | 7,000 - 12,000 |
| Louisiana Hot, Biker Billy Jalapeno, Pasilla de Oaxaca | 4,000 - 10,000 |
| Pretty Purple Pepper, Giant Thai Hot, Mitla, Jalapa, Hybrid #7, Grande', Pecos F-1, Tula F1 | 4,000 - 8,000 |
| Jalapeno, Chilcostle | 3,500 - 5,000 |
| Miasol, Saber Hybrid, Anaheim TMR-23, Onza Rojo, Ole' Pup, Volcano, Cherry Bomb, Inferno, Serrano Tampinqueno, Red Cherry, Huasteco | 2,500 - 5,000 |
| Garden Salsa Hybrid, Jalapa Hybrid, Guajillo, Mesilla, Serrano chilli-(Mild), Hungarian Heat, Garden Salsa F-1, MexiBell Imp. | 2,000 - 4,500 |
| Sandia', Cascabel | 1500 - 2500 |
| Ancho, Poblano, Crimson Hot, Poinsettia, Cascabel | 1250 - 2500 |
| Tam Mild Jalapeno, Szentesi Semi-Hot, Chihuacle Negro, Costeno Amarillo | 1,250 - 2,000 |
| Pasilla, Espanola, Prairie Fire, Ancho Gigantia | 1,000 - 1,500 |
| NuMex Big Jim, Floral Gem | 1,000 - 1,400 |
| Mulato Isleno, Negro/Pasilla, NuMex Joe E. Parker | 900 - 1,500 |
| Anaheim, New Mexico, Aji Mirasol, NuMex Twilight, Ancho Vila, Romanian Hot Hybrid | 800 - 1,400 |
| Aji Panca, NuMex Sunburst, NuMex Sunglow, Ancho Ranchero, Jalepe' Mild Hybrid | 500 - 1000 |
| Cowhorn | 350 - 500 |
| Senorita Jalapeno, False Alarm Hybrid, Salsa Delight, Marbles | 250 - 500 |
| Delicias, Trinadad | 200 - 500 |
| Cherry Pepper, Mexi-Bells | 100 - 500 |
| Pasilla Bajio, Anaheim-(Mild) | 100 - 250 |
| Mild Bell Pepper, Sweet Banana, Pimento | 0 |
The Bhut Jolokia is an interspecific hybrid from the Assam region of northeastern India and parts of neighbouring Bangladesh.It grows in the Indian states of Assam, Nagaland and Manipur, and the Sylhet region of Bangladesh. It can also be found in rural Sri Lanka where it is known as Nai Mirris (cobra chilli). There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly C. chinense with some C. frutescens genes.
In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chilli pepper, 401.5 times hotter than Tabasco sauce. On December 3, 2010, the Bhut Jolokia was replaced as the hottest known chilli pepper by the Naga Viper pepper, which has an average peak Scoville rating more than 300,000 points higher than an average Bhut Jolokia - but still not higher than the hottest ever recorded Dorset Naga.In February 2011, Guinness World Records awarded the title of "World's Hottest Chilli" to the Infinity chilli grown in Grantham, England. This chilli rates at 1,067,286 units on the Scoville scale. Later the same month, on February 25, 2011, the title returned to the Naga Viper pepper with a rating of 1,382,118 Scoville Heat Units (SHU). Currently these figures are highly controversial among the pepper growing community and tests with more rigorous scientific standards are yet to be conducted on the many various peppers vying for "world's hottest" status.
The exact origins of the pepper are unknown, but some speculate that it originated in South America and migrated north to Mexico and the Caribbean via Colombia; an intact fruit of a small domesticated Habanero was found in Pre-ceramic levels in Guitarrero Cave in the Peruvian highlands and was dated to 6500 B.C..
Upon its discovery by Spaniards, it was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "Capsicum chinense"—the Chinese pepper.
The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.
The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. In some cases, particularly in Mexico, habaneros are placed in tequila or mezcal bottles for a period ranging from several days, to several weeks, to make a spiced version of the drink.
Habaneros thrive in hot weather. As with all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.
The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. However, in temperate climates it is treated as an annual, dying each winter and being replaced the next spring. In tropical and sub-tropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.
Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis. Seeds have been found that are thought to be over 7000 years old. It has an exotic and unusual taste. Small slivers used in cooking can have a dramatic effect on the overall dish. Gourmets delight in its fiery heat and unusual flavor. Black habaneros take considerably longer to grow than other Habanero chili varieties. In a dried form they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negra, or by their Nahuatl name, they were translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, "xocolatl", and was used in the description as well, but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".
Chillis are loaded with vitamin A, a potent antioxidant and boost to the immune system. As the pods mature and darken, high quantities of vitamin C are gradually replaced with beta carotene and the capsaicin levels are at their highest. Due to these capsaicin levels, some believe that eating chillis may have an extra thermic affect, temporarily speeding up the metabolic rate, hence burning off calories at a faster rate. Whatever, you certainly do sweat and actually cool down in hot climates as sweat evaporates. Your nose runs, your head clears ... you can breath! And with that extra flow of saliva, the gastric juices also flow. The alkaloids from the capsaicin stimulate the action of stomach and intestine improving the whole digestion process!
Beyond soothing gastric wonders and taste delights, the very nature of fiery capsaicin has been medicinally beneficial down through the ages and put to use for some chronic health woes. These same heat inducing properties have a cumulative effect and over time are believed to alleviate pain when used in transdermal treatments for arthritis, nerve disorders (neuralgia), shingles and severe burns ... even cluster headaches. The mucus thinning properties promote coughing and can act as an expectorant for asthmatic conditions. Other claims are boosts to the immune system due to the antioxidants, lowering cholesterol, and blood thinning properties beneficial for the heart and blood vessels.