And nearly 12 hours later my fingers STILL feel like they're BURNING UP. So chilli is still on my mind.
Here is a reproduction from a book I'm reading at the moment. Schott's Original Miscellany - a great book.
Scoville Scale: In 1912 Wilbur Scoville developed his now famous method to chart the comparative heat of different chillis (J. Am. Pharm. Assoc. 1912; 1:453-4). The greater the number of Scoville Units, the hotter the chilli. For example:
This can only be a rough guide, since the heat of chillis can vary from pepper to pepper.
|Bell Pepper||0 Scoville Units (SU)|
|Peperocini, Cherry Pepper||100-500|
|New Mexico, Aji Panca||500-1,000|
|Ancho, Passila, Espanola||1,000-1,500|
|Sandia, Rocotillo, Cascabel, Poblano||1,500-2,500|
|Chilcostle, Louisiana Hot||5,000-10,000|
|de Arbol, Serrano, Japones||10,000-30,000|
|Piquin, Aji, Cayenne, Tobasco||30,000-50,000|
|Habanero, Scotch Bonnet||80,000-300,000|