First Timer’s Guide to Peppers

 The First Timers Guide to Peppers

   Peppers are generally either loved or hated, especially if they’re hot!  I have met people who would not even eat in our restaurants if we did not have something with some “kick,” as well as those who would not eat there because it is too hot.

   What you might not know about peppers . . .

   A peppers heat is measured in what we call “Scoville Units,” or SU, after a man by the name of Wilbur Scoville.  In 1912 Wilbur, a pharmacologist, began an experiment where he actually dissolved peppers in alcohol and then dilluted the extract by increasing the amount of water he put in it until the tongue could not taste any heat.  For example, a “Scoville” rating of 1,000 refers to 1,000 parts of water to every 1 part of pepper extract.  So the more water needed,  the hotter the pepper.

   For those of you who don’t know the difference between peppers, or think that a jalapeno is the hottest pepper around, here is a general guide of some of the most used peppers to help you out.

10+ Red Savina or Orange Habanero Peppers

10 Thai Chilis

9 Chili Piquin

8 Cayenne, Serranos

7 Chipoltes (smoked jalapenos)

6 Jalapenos

5 Pasillas

4 Mulato and Anchos (Dried Poblano)

3 Poblanos

2 New Mexico

1 Peperoncini

 

0 Bell Peppers and Pimentos