What types of Red Chili Peppers are used to make the Red Chili Jelly?
What makes a Chili pepper hot?
A chemical called capsaicin in the peppers irritate trigeminal cells throughout the mouth, nose, and throat. These cells send messages of pain to the brain which responds by releasing endorphins throughout the body. Endorphins act as natural pain killers giving a temporary euphoric feeling. Some people can experience increased heart and salivation rate, faster gastrointestinal motions, runny nose, and perspiration.
Some peppers claim that they are the hottest. How is this determined?
The amount of capsaicin present in the Chili peppers determines its heat. The system for measuring the heat of a Chili pepper was developed by a chemist named William Scoville in 1912. Originally the testing was based on a form of dillution tasting. Today machines called chromatograms (like in CSI) are used to measure the amount of capsaicin present in the pepper.
Fun Fact: In the big picture, the objective for all living things is to spread their seed! Capsaicin discourages animals from eating the Chilees. But birds, which are highly effective at distributing seeds, can eat them. Birds will not experience the burning sensation the way we mammals do. The seeds will pass through the bird's gut intact and spread to new areas. And voila, more peppers!!
Scoville Chile Heat Chart |
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| Pepper Variety | Rating |
Heat Level |
| Bell, Sweet Banana, Pimento | 0 |
Negligible |
| Mexi-Bells, Pepperoncini | 1 |
100-1000 Scoville Units |
| Ancho, Pasilla, Poblano | 2 |
1000-1500 Scoville Units |
| Sandia , Cascabel, Rocotillo | 3 |
1500-2500 Scoville Units |
| Jalapeno, Chipotle | 4 |
2500-5000 Scoville Units |
| Yellow wax | 5 |
5000-15000 Scoville Units |
| Chile de arbol, Serano | 6 |
15000-30000 Scoville Units |
| Aji, Cayenne, Tabasco | 7 |
30,000-50,000 Scoville Units |
| Santaka, Chiltecpin (tepin), Thai | 8 |
50,000-100,000 Scoville Units |
| Habanero, Scotch Bonnet | 9 |
100,000-350,000 Scoville Units |
| Red Savina Habanero | 10 |
350,000-855,000 Scoville Units |
| Naga Jolokia (Naga Morich, Bhut Jolokia) |
10 |
1,000,000 – 1,500,000 Scoville Units |
| Pure Capsaicin (origin – Chemistry Lab) |
16 Million | |
Fun Fact: In the big picture, the objective for all living things is to spread their seed! Capsaicin discourages animals from eating the Chilees. But birds, which are highly effective at distributing seeds, can eat them. Birds will not experience the burning sensation the way we mammals do. The seeds will pass through the bird's gut intact and spread to new areas. And voila, more peppers!!
What is the difference between a red pepper and a green pepper?
Jalapeno chili peppers are harvested when the pepper is still in the green stage. If left on the plant, the peppers would ripen until they turned bright red. It's this early harvesting that allows for the milder green chili pepper.
