In 1912 American chemist Wilbur Scoville created a method of measuring the "hotness" of chili peppers. The resultant Scoville Scale is a measure of the piquancy of a chili pepper. The number of Scoville heat units (SHUs) indicates the amount of capsaicin present.

Basically the pungency of the chilli depends on the location in which chilli is grown and the genetic structure of the chilli. The pungency of the chilli is due to the capsaicin, a chemical compound found in placenta of the chilli. Capsaicin stimulates the nerve endings in the tongue which transmits to brain making the body release endorphin.

Wilbur Scoville tried many different methods to measure the pungency of the chilli, but he found that the readings were not precise and consistent. He tried to mix the chilli extract with different chemical but was not successful. He found that subjective test were more successful. The tongue being sensitive reacted to the pungency of the chilli. He soaked the chilli in alcohol. The capsaicin is soluble in alcohol.

The quantity of the soaked extract is noted. Water mixed with sugar is added to the extract and given to the human subjects to taste the sample for pungency. Usually, there are five people who taste the sample. To achieve the rating, three people out of five must agree on the taste. If there is still pungency found, then the samples are further diluted with solution of alcohol and sweetened water until there is no heat felt by the tasters.

The following table shows the approximate SHUs of various types of popular chili peppers


Click on the individual images to learn more




Red or Green - Is there a definitive answer?

Not really. Green chilis are the unripe fruit whilst red chilis are ripe. "So which is hotter, the red or the green?" The answer is: it varies. Experts tend to agree that the green is usually a little hotter, while the red is considered to be somewhat milder but more pungent. Some consider the red to be more consistent in it's heat level, whereas the green is more likely to vary between extremely spicy and not so spicy.

The Hottest Part of the Chili

That the seeds are the hottest part of the chili is a common misconception. Any expert on capsicum plants will tell you the heat isn’t in the seeds. The part of the chili pod that has the most heat is the membrane inside to which the seeds are attached. The seeds themselves do not hold much heat if any. The only benefit that the seeds may give you if you leave them in when preparing a dish may be as a source of fiber.

My thanks to Sarah Dolk of the Adobe Nido, Albuquerque for the information


Freezing Chilis

Selecting chilis: Select crisp, fresh, thick-fleshed chilis that are free from blemishes and have a bright color. 

Preparing for Freezing: No special preparation is needed to prepare small chilies for freezing. Use gloves when handling peppers and be careful not to touch your eyes or skin after handling them until you wash your hands thoroughly.

Best Freezing Method: Place in a single layer on a aluminium sheet or tray . Freeze until peppers are firm, and then transfer into freezer bags, press out air, label and seal. Leave 1/2 inch headspace.

Suitable Packaging: Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing chilis includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.

Maximum Storage Time: Chilis can be stored in the freezer for up to 10 to 12 months at -15ºC before they start losing their flavor.

Thawing: Remove chilis from freezer as needed and add directly into dishes while cooking.

My thanks to Ellen Brown for providing the basic information.

When Chilis are too Hot

How do you deal with a burning mouth from a very hot chili pepper?

Capsaicin is not soluble in water, therefore however much water or beer you may drink, the burning sensation lingers. Water or beer only temporarily relieves the burning whilst you are drinking it but once you stop the hot flames return.  Instead of water or beer, try a milk or a milk based product that contains cream or oil (capasaicin is oil soluble). Yoghurt is good as is coconut milk. For some people a full bodied red wine helps rather than a white wine. Chewing and swallowing mouthfuls of plain warm rice is another way to wipe away traces of capsaicin in your mouth; or better still, rice mixed with sauce from none spicey stir fried vegetables as it contains some oil.
My thanks to Kasma Loha-unchit for providing the basic information




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