MyBecs, Select, hot, pepper, shakers, home, grown, Michigan, capcaicin, capcaisin, scoville, units, dried, fresh, habanero, cayenne, jalapeno, serrano, thai
Savor the Flavor
Chile pungency levels are the results of two factors: the plant's genetics and the environment in which it grows. Although plant breeders can produce a chile with a certain amount of relative heat, genetic control is not yet fully understood. For example, 'Mitla' was selected to produce "medium" pungency pods, however the environment in which this particular variety is grown will have great effects on the heat levels. Water amounts and temperature levels are just a couple of influencing factors.
Methods To Determine Pungency
The most common way to test chile pungency is to taste the pod. This method, although quick and cost effective, may leave the tester in pain and diving for 2 or 3 glasses of milk. There are two other ways of testing pungency as well, the Scoville organoleptic test and high performance liquid chromatography.
The Scoville test is a refined, systematic approach. It was the first laboratory approach used to measure pungency in chiles. In this method, human subjects taste a chile sample and record the heat level. The samples are diluted in the laboratory until heat can no longer be detected by the tasters. This dilution is called the Scoville Heat Unit. This procedure can be appropriate in many circumstances, as it is more accurate than the taste test ("bite the chile") technique. This test is also less expensive than more advanced laboratory techniques, but this method has limitations. Measuring pungency with this technique is still subjective and depends on the taster's palate and sensitivity to the chemicals that are responsible for pungency. In addition, there are serious limits on how many samples a taster can handle within a reasonable time.
High-Performance Liquid Chromatography
The most accurate method for measuring pungency in chiles is a High Performance Liquid Chromatography (HPLC). In this procedure, chile pods are dried, then ground. Then the chemicals responsible for the pungency are extracted and the extract is injected into the HPLC device for analysis. This method is more costly than the Scoville test or the Taste test but much more accurate. This method measures the total heat present as well as the individual capsaicinoids present.
Scoville Heat Units Scale
The following is a list of chiles organized to show their relative pungency levels and Scoville Heat Units.
|
Name |
Pod
Type |
Species |
Scoville
Units |
| Orange Habanero |
Habanero |
C. chinense |
210,000 |
| Red Habanero |
Habanero |
C. chinense |
150,000 |
| Tabasco |
Tabasco |
C. frutescens |
120,000 |
| Tepin |
Tepin |
C annuum |
75,000 |
| Chiltepin |
Tepin |
C. annuum |
70,000 |
| Thai Hot |
Asain |
C. annuum |
60,000 |
| Jalapeno M |
Jalapeno |
C. annuum |
25,000 |
| Long Slim Cayenne |
Cayenne |
C. annuum |
23,000 |
| Mitla |
Jalapeno |
C annuum |
22,000 |
| Santa Fe Grande |
Hungarian |
C. annuum |
21,000 |
| Aji Escabeche |
Aji |
C. baccatum |
17,000 |
| Long Thick Cayenne
|
Cayenne |
C. annuum |
8,500 |
| Cayenne |
Cayenne |
C. annuum |
8,000 |
| Pasilla |
Pasilla |
C. annuum |
5,500 |
| Primavera |
Jalapeno |
C. annuum |
5,000 |
| Sandia |
New Mexican |
C. annuum |
5,000 |
| NuMex Joe E. Parker |
New Mexican |
C. annuum |
4,500 |
| Serrano |
Serrano |
C. annuum |
4,000 |
| Mulato |
Ancho |
C. annuum |
1,000 |
Bell |
Bell |
C. annuum |
0 |
It is important to know that this is a list of the combined averages of peppers taken from two different locations. This causes variation in heat levels. For example, Red Habaneros are generally hotter than Orange. Also, Jalapenos can range anywhere from 4,000 Scoville heat units to 50,000 Scoville heat units. Mitla is considered a medium jalapeno while Primavera is considered to be mild. With so many variables involved in pungency development, to determine the most likely amount of heat that your peppers would produce, research your area and document your planting and gardening methods.
Look for us on Facebook!