A Cherry Bomb pepper typically ranks between 2,500 and 5,000 Scoville Heat Units (SHU).
Understanding the Heat of a Cherry Bomb Pepper
The heat of peppers is measured using the Scoville Heat Unit (SHU) scale, developed by Wilbur Scoville. This scale indicates the concentration of capsaicin, the compound responsible for the burning sensation.
According to the provided reference, the Cherry Bomb pepper falls into a mild to medium heat range:
- Scoville Range: 2,500-5,000 SHU
To put this into perspective, the reference notes that these peppers feel more like a mild jalapeño.
Cherry Bomb vs. Other Peppers (Approximate SHU)
| Pepper Type | Scoville Heat Units (SHU) | Notes |
|---|---|---|
| Bell Pepper | 0 | No heat |
| Cherry Bomb | 2,500-5,000 | Mild to moderate heat |
| Jalapeño | 2,500-8,000 | Varies from mild to noticeable heat |
| Cayenne | 30,000-50,000 | Significantly hotter than a jalapeño |
| Habanero | 100,000-350,000 | Very hot |
| Ghost Pepper | 850,000-1,041,427 | Extremely hot |
As you can see, the Cherry Bomb is considerably milder than many popular hot peppers.
Where is the Heat?
Interestingly, the heat distribution within the Cherry Bomb pepper is not uniform:
- Flesh: The reference states the thick flesh has a sweet flavor with little to no heat.
- Seeds: As the name suggests, the heat is concentrated in the seeds, delivering an "explosion of heat" relative to the mild flesh.
Therefore, if you want to enjoy the flavor with minimal heat, you can remove the seeds and the internal membrane (pith), where capsaicin is most concentrated. Eating the seeds and membrane will provide the full heat experience, which the reference places in the mild jalapeño range.
In summary, the Cherry Bomb is a relatively mild pepper, offering a pleasant sweetness in its flesh and a mild kick in its seeds, ranking similarly to a mild jalapeño on the Scoville scale.
