Featuring Bhut Jolokia (The Ghost Pepper) one of the worlds hottest peppers.

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  Ghost chili, Bhut Jolokia
                              worlds hottest pepper scoville rated,                              scoville rating Chile hotness comes from the substance capsaicin which is concentrated primariliy in the veins. membrane and flesh of the Chile. The seeds are not the primary heat source, it is the membrane. However, the since the seeds are surrounded by membrane loaded with capsaicin, removing the seeds removes the surrounding membrane reducing the heat.


      Ghost pepper, Ghost chili,
                              Naga jolokia, Bhut jolokia, worlds hottest                              scoville rated over one million. Hotness has traditionally been rated in Scoville Units named after Dr. Wilbur Scoville who devised the test in 1912. Originally, measured samples were diluted with sugar water, repeatedly tasted by a group of humans until hotness could not be detected anymore. As an example, if the sample is 1 cup of chile product and after diluting with 3,000 cups of sugar water, hotness cannot be detected, the Scoville rating is "3,000". Nowadays, human testers have been replaced by High Performance Liquid Chromatography (HPLC)  which measures actual capsaicin content with precision.

    
Wilbur Scoville, scoville
                                    rating worlds hottest pepper, worlds                                    hottest chile, chilli, chili Below is a partial listing of peppers for comparison. The list keeps changing as new claims are made for the hottest pepper. Legitimate claims are verified by laboratories such as NMSU. Hotness claims not backed by proper lab tests are subject to question.

      

 

 

SCOVILLE PRODUCT
16,000,000
Pure Capsaicin
1,200,000 Trinidad Marugo Scorpion
1,001,304
Bhut Jolokia
(Ghost Pepper)
577,000
Red Savina Habanero
100,000-450,000
Habanero, various
50,000-100,000
Thai, Chiletepin, Pepin
30,000-50,000
Tabasco; Cayenne
15,000-30,000
Chile De Arbol
5,000-15,000
Serrano
2,500-5,000
Jalapeno
1,000-1,500
Ancho; Pasilla
500-1,000
Anaheim
0-100
Bell; Pimento
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