| The
Scovile scale was developed by Wilbur Scoville in 1912,
to measure the heat level in chillies. It was first a subjective
taste test, but since, it has been refined by the use of
HPLC, the unit is named in honour of its inventor.
Today it can be done more accurately with the help of computers
to rate the peppers in Scoville units, which indicate parts
per million of capsaicin. The fiery sensation of chillis
is caused by capsaicin, a potent chemical that survives
both cooking and freezing, but apart from the burning sensation
it also triggers the brain to produce endorphins, natural
painkillers that promote a sense of well being.
The Scoville scale begins at zero with mild bell peppers
and moves to the lower range of peppers measuring 1,500
to 2,500 such as pasillas - four out of ten. The Jalapeño
is mid range at about 2,500 to 10,000 Scoville units. The
eight out of ten chillis such as cayenne rate about 30,000
to 50,000 units, while the habernero which rates as one
of the hottest comes somewhere between 100,000 and 300,000+
units.
Red
Savin Hhabanero over 577,000
Habanero = 100,000 - 300,000 units
Scotch bonnet = 80,000 - 150,000 units
Cayenne = 35,000 - 70,000 unit
Jalapeño
= 30,000 - 50,000 unit
Super chilli = 25,000 - 55,000
Bell pepper =0 units
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Cornish Gargoyle
Classic Chilli Sauce
Cornish Winter Sauce
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