Capsicum peppers range in heat from 0 Scoville Heat Units (SHU) to over 2 million SHU, depending on the variety. Their heat is measured using the Scoville scale, which quantifies the concentration of capsaicinoids, the chemicals responsible for the peppers' pungency.
Understanding the Scoville Scale
The Scoville scale, developed by pharmacist Wilbur Scoville in 1912, originally used human taste testers to determine the heat level. Modern methods now use high-performance liquid chromatography (HPLC) to directly measure capsaicinoid content, which is then converted into Scoville Heat Units (SHU).
Capsicum Pepper Heat Levels: Examples
Here's a table illustrating the range of heat levels in some common Capsicum peppers:
| Pepper Type | Scoville Heat Units (SHU) |
|---|---|
| Bell Pepper | 0 SHU |
| Poblano Pepper | 1,000 - 2,500 SHU |
| Jalapeño Pepper | 2,500 - 10,000 SHU |
| Serrano Pepper | 10,000 - 25,000 SHU |
| Cayenne Pepper | 25,000 - 50,000 SHU |
| Tabasco Pepper | 25,000 - 50,000 SHU |
| Habanero Pepper | 100,000 - 350,000 SHU |
| Scotch Bonnet Pepper | 100,000 - 350,000 SHU |
| Ghost Pepper (Bhut Jolokia) | 800,000 - 1,041,427 SHU |
| Carolina Reaper | 1,641,183 - 2,200,000 SHU |
Factors Influencing Pepper Heat
Several factors can influence the heat level of a Capsicum pepper:
- Genetics: Different pepper varieties have different inherent levels of capsaicinoid production.
- Growing Conditions: Environmental factors like sunlight, temperature, and water availability can affect capsaicinoid production. Stressful conditions often lead to hotter peppers.
- Maturity: Peppers generally become hotter as they ripen.
In summary, the heat of Capsicum peppers varies widely depending on the specific variety and the growing conditions, as measured by the Scoville scale.
