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Hot Chili Pepper

Posted by on October 27, 2006

During the Eid celebration family and friends visit each other and enjoy the delicious meals prepared for this celebration, most meals consist of rice with meat AKA Qouzi, but this meal is not complete without the presence of MR Chili pepper, i found a cool link in wikkipedia.org about a scale to measure how hot is the pepper its called the Scoville scale this year the guys went a bit beyond human endurance and got some sort of nuclear bomb pepper.. i remember tasting it from the tip of my spoon…. thats all i could remember lol this table shows the scale to rate all sorts of pepper what i tasted i guess is on top of the food chain 😛

Scoville rating Type of pepper
15,000,000 – 16,000,000 Pure capsaicin
9,100,000 Nordihydrocapsaicin
8,600,000 Homodihydrocapsaicin and homocapsaicin
2,000,000 – 5,000,000 Standard US Grade pepper spray
855,000 – 1,041,427 Naga Jolokia
876,000 – 970,000 Dorset Naga
350,000 – 577,000 Red Savina Habanero
100,000 – 350,000 Habanero Chile
100,000 – 325,000 Scotch Bonnet
100,000 – 200,000 Jamaican Hot Pepper
50,000 – 100,000 Thai Pepper , Malagueta Pepper
30,000 – 50,000 Cayenne Pepper, Ají peppe
10,000 – 23,000 Serrano Pepper
7,000 – 8,000 Tabasco Sauce (Habanero)
5,000 – 10,000 Wax Pepper
2,500 – 8,000 Jalapeño Pepper
2,500 – 5,000 Tabasco Sauce (Pepper)
1,500 – 2,500 Rocotillo Pepper
1,000 – 1,500 Poblano Pepper
600 – 800 Tabasco Sauce (Green Pepper)
500 – 1000 New Mexico Pepper
100 – 500 Pimento, Pepperoncini
0 No heat, Bell Pepper

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