Heat Scale

Fact File - The Scoville Heat Scale

The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers, i.e. hot sauce. The scale is named after Wilbur Scoville who developed the test in 1912, for more information seeMeasuring Chilli Heat.

Scoville Heat Units Chilli Pepper / Hot Sauce 16,000,000 Pure capsaicin and Dihydrocapsaicin 16,000,000 Blair's 16 Million Reserve, from Gardner Resources, Inc. 16,000,000 Blair's 6 A.M., from Gardner Resources, Inc. 13,500,000 Blair's 2005 Halloween Reserve from Gardner Resources Inc. 9,100,000 Nordihydrocapsaicin 8,600,000 Homodihydrocapsaicin and Homocapsaicin 7,100,000 The Source, from Original Juan Specialty Foods 5,500,000 Blair's 5 A.M., from Gardner Resources Inc. - No Longer available 5,300,000 Police grade Pepper spray 4,000,000 Mad Dog 44 Magnum Pepper Extract, from Ashley Food Company, Inc. 4,000,000 Blair's 4 A.M., from Gardner Resources Inc. - No Longer available 2,000,000 Common Pepper spray 1,500,000 - 2,000,000 Blair's 3 A.M., from Gardner Resources Inc. 1,500,000 Da' Bomb The Final Answer, from Original Juan Specialty Food 1,100,000 Blair's Jersey Death from Gardner Resources Inc. 1,001,304 Naga-Bih Jolokia pepper 1,000,000 Cool Million Pepper Extract, from the Poison Pepper Co. 1,000,000 1 Million Scoville Pepper Extract, from Ashley Food Company, Inc. 923,000 The Dorset Naga Pepper, from Peppers by Post 855,000 (reported) The Naga Jolokia pepper (Capsicum frutescens), not confirmed 800,000 Satan's Blood, from Sauce Crafters Inc. 700,000 The Slap Heard Around the World, from Tiguana Flats 600,000 - 900,000 Blair's 2 A.M., from Gardner Resources, Inc. 600,000 Mad Dog 357 with Bullet Keychain, from Ashley Food Company 550,000 Blair's Mega Death Sauce, from Gardner Resources, Inc. 500,000 - 750,000 Dave's Insanity Private Reserve, from Dave's Gourmet (estimated) 500,000 Pure Cap, from Garden Row Foods 400,000 - 500,000 Spontaneous Combustion Powder, from Southwest Specialty Foods Inc. 357,000 Mad Dog 357 Hot Sauce, from Ashley Food Company 350,000 - 577,000 Red Savina habanero (Capsicum chinense Jacquin) 350,000 Marie Sharp's Belizian Heat, from Marie Sharp's Fine Foods, Ltd. 283,000 Blair's Possible Side Effects, from Gardner Resources, Inc. 250,000 Vicious Viper, from CaJohns Fiery Foods 250,000 Dave's Ultimate Insanity Sauce, from Dave's Gourmet (estimated) 234,000 Da' Bomb Ground Zero, from Original Juan Specialty Foods 225,000 You can't Handle this Hot Sauce, from Peppers 225,000 Not Cool Chocolate Habanero from Bahama Specialty Foods, Inc. 180,000 Dave's Insanity Sauce, from Dave's Gourmet (estimated) 175,000 Predator Great White Shark, from Peppers 150,000 Mad Dog Inferno Reserve, from Ashley Food Company 125,000 Crazy Jerry's Mustard Gas, from Crazy Jerry's, Inc. 119,700 Da' Bomb Beyond Insanity, from Original Juan Specialty Food 100,000 - 350,000 Habanero (Capsicum chinense Jacquin) 100,000 - 325,000 Scotch bonnet (Capsicum chinense) 100,000 - 225,000 Birds Eye pepper 100,000 - 200,000 Jamaican Hot pepper 100,000 - 125,000 Carolina Cayenne pepper 95,000 - 110,000 Bahamian pepper 90,000 Mad Dog Inferno, from Ashley Food Company 85,000 - 115,000 Tabiche pepper 75,000 - 80,000 Red Amazon Pepper 75,000 Chile-Today Red Amazon Powder, from Chile Today-Hot Tamale 50,000 - 100,000 Thai pepper (Capsicum annuum) 50,000 - 100,000 Chiltepin pepper 49,250 Blair's After Death Sauce, from Gardner Resources, Inc. 40,000 - 58,000 Piquin pepper 40,000 - 50,000 Super Chile pepper 40,000 - 50,000 Santaka pepper 33,390 Endorphin Rush Beyond Hot Sauce, from Garden Row Foods 30,000 - 49,999 Lottie's Original Barbados Red Hot, from Lottie's Island Flavours 30,000 - 50,000 Cayenne pepper (Capsicum baccatum and Capsicum frutescens) 30,000 - 50,000 Tabasco pepper (Capsicum frutescens) 15,000 - 30,000 de Arbol pepper 15,000 - 29,999 Lottie's Traditional Barbados Yellow, from Lottie's Island Flavours 12,000 - 30,000 Manzano pepper 11,600 El Yucateco XXXtra Hot Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V. 11,000 Crazy Jerry's Brain Damage, from Crazy Jerry's, Inc. 8,910 El Yucateco Green Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V. 7,000 - 8,000 TABASCO® brand Habanero Pepper Sauce, from McIlhenny Company 6,000 - 23,000 Serrano pepper 5,790 El Yucateco Red Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V. 5,000 - 10,000 Hot Wax pepper 5,000 - 10,000 Chipotle, a Jalapeño pepper that has been smoked. 3,600 Cholula Hot Sauce, from Casa Cuervo S.A. de C.V. 3,400 El Yucateco Chipotle Hot Sauce, from El Yucateco Salsas Y Condimentos S.A. de C.V. 2,500 - 8,000 Santaka pepper 2,500 - 5,000 Jalapeño (Capsicum annuum) 2,500 - 5,000 Guajilla pepper 2,500 - 5,000 Original TABASCO® brand Pepper Sauce, from McIlhenny Company 2.085 FRANK'S® REDHOT® XTRA Hot, from Reckitt Benckiser Inc. 1,500 - 2,500 TABASCO® brand Chipotle Pepper Sauce, from McIlhenny Company 1,200 - 2,400 TABASCO® brand Garlic Pepper Sauce, from McIlhenny Company 1,500 - 2,500 Rocotilla pepper 1,000 - 2,000 pasilla pepper 1,000 - 2,000 Ancho pepper 1,000 - 2,000 Poblano pepper 747 Texas Pete®, from T.W. Garner Food Co. 700 - 1,000 Coronado pepper 600 - 1,200 TABASCO® brand Green Pepper Sauce, from McIlhenny Company 500 - 2,500 Anaheim pepper 500 - 1,000 New Mexico pepper 450 FRANK'S® REDHOT® Original, from Reckitt Benckiser Inc. 400 - 700 Santa Fe Grande pepper 100 - 1000 Cubanelle Pepper (Capsicum annuum) 100 - 600 TABASCO® brand SWEET & Spicy Pepper Sauce, from McIlhenny Company 100 - 500 Pepperoncini, pepper (also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers. 100 - 500 Pimento 0 Sweet Bell pepper

What If You Eat an Entire Trinidad Moruga Scorpion Chili Pepper?

Life's Little Mysteries asked Paul Bosland, professor of horticulture at New Mexico State University and director of the Chile Pepper Institute. Bosland and colleagues recently identified the Trinidad Moruga Scorpion as hottest of all the varieties of Capsicum chinense peppers — the species that also includes the previous world record holder for hotness, Bhut Jolokia, as well as the closely related Trinidad Scorpion pepper.

Based on his descriptions, it's unclear which would be worse: Popping a Trinidad Moruga Scorpion pepper in your mouth, or popping an actual scorpion in your mouth.

When you eat a reasonably spicy pepper, your mouth goes numb, Bosland said. That's a pain response. "What's happening is that your receptors in your mouth are sending a signal to your brain that there's pain, and it's in the form of hotness or heat, and so your brain produces endorphins to block that pain," he explained.

When you eat an unreasonably spicy Trinidad Moruga Scorpion pepper, on the other hand, numbness doesn't cut it. Your body steps up its defense mechanisms by instantaneously inflating liquid-filled balloons of sorts inside your oral cavity. "You would typically get blistering in your mouth and your throat as you were swallowing," Bosland said. By putting these high-heat-capacity cushions (blisters) under the top layer of your skin, your body is attempting to absorb heat entering through that layer. "The body is sensing a burn, and it's sacrificing the top layer of cells to say, 'OK, they're going to die now to prevent letting the heat get farther into the body.'"

But in the case of Trinidad Moruga Scorpions, even blisters don't stop the burn. These peppers contain so much capsaicin that the chemical permeates the blisters and keeps activating receptors in the nerve endings underneath, causing ferocious burning sensations for 20 minutes or more, Bosland said.,What behavioral effect would this drawn-out torture have? As several YouTube videos attest, it makes even the most seasoned chili aficionados beg for their mommies. Pepper tasters end up vomiting, washing their mouths out with cheese whiz and shoving cheesecake up their noses. (Dairy products contain casein, a protein that surrounds and neutralizes the capsaicin compounds in chili peppers.)

See more at: http://www.livescience.com/34187-trinidad-moruga-scorpion-chili-pepper.html

New Title Holder!!

Butch T Scorpion pepper is a chili pepper that was formerly the most piquant pepper. It has been since replaced by the Trinidad Moruga Scorpion as the world's hottest pepper, fromTrinidad and Tobago.^[1] The pepper is a Capsicum chinense cultivar, derived from the Trinidad Scorpion, which is indigenous to Trinidad and Tobago.^[2] It is named after Butch Taylor, the owner of Zydeco farms in Woodville/Crosby Mississippi & hot sauce company who is responsible for propagating the pepper's seeds.^[3] The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger.
See more at: http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion

Worlds Hottest Chilli

 The hottest chilli is the Trinidad Scorpion "Butch T" which was grown by The Chilli Factory (Australia) and rated at 1,463,700 Scoville Heat Units (SHU) according to tests conducted by EML Consulting Services in Morisset, New South Wales, Australia, on 1 March 2011.

The chilli is of the Capsicum genus and a hybrid of the chinense and frutescens species.