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troutman · 05-30-2007, 02:34 PM

Scoville Scale:

http://en.wikipedia.org/wiki/Scoville_scale

The Scoville scale is a measure of the "hotness", or more correctly, piquancy, of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptornerve endings in the skin, especially the mucus membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, American chemist Wilbur Scoville.

The hottest?

http://en.wikipedia.org/wiki/Red_Savina_pepper

Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, this is twice as hot as a regular habanero pepper (100,000–350,000 Scoville units), and 65 times as hot as a jalapeño pepper. A cayenne pepper rates only 30,000–50,000 Scoville units.

In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

In 2000, scientists at India's Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale,[1][4] and in 2004 an Indian export company called Frontal Agritech obtained a rating of 1,041,427 units,[5] which would mean it is almost twice as hot as the Red Savina pepper and roughly equal to the similar-looking Dorset Naga,[6] which is derived from the Naga Jolokia. For comparison, pure capsaicin rates at 15,000,000–16,000,000 Scoville units.

I used to eat triple suicide wings at Ed's in the 1980s - that was the hottest crap I ever ate - not enjoyable at all, but a badge of honor.

05-30-2007, 02:34 PM	#18
troutman Unfrozen Caveman Lawyer Join Date: Oct 2002 Location: Crowsnest Pass Exp:	Scoville Scale: http://en.wikipedia.org/wiki/Scoville_scale The Scoville scale* is a measure of the "hotness", or more correctly, piquancy, of a* chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptornerve endings in the skin, especially the mucus membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, American chemist Wilbur Scoville. The hottest? http://en.wikipedia.org/wiki/Red_Savina_pepper Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, this is twice as hot as a regular habanero pepper (100,000–350,000 Scoville units), and 65 times as hot as a jalapeño pepper. A cayenne pepper rates only 30,000–50,000 Scoville units. In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper http://en.wikipedia.org/wiki/Naga_Jolokia_pepper In 2000, scientists at India's Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale,[1][4] and in 2004 an Indian export company called Frontal Agritech obtained a rating of 1,041,427 units,[5] which would mean it is almost twice as hot as the Red Savina pepper and roughly equal to the similar-looking Dorset Naga,[6] which is derived from the Naga Jolokia. For comparison, pure capsaicin rates at 15,000,000–16,000,000 Scoville units. I used to eat triple suicide wings at Ed's in the 1980s - that was the hottest crap I ever ate - not enjoyable at all, but a badge of honor.