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Hot Pepper Capsaicin

Capsaicin is the chemical that makes hot peppers "Hot". The Scoville Organoleptic Scale, was created in 1912 by a pharmacist named Wilbur Scoville. Scoville designed it to measure the "heat" in hot peppers.

There are five common, naturally occurring capsaicinoids. The hottest of them is so hot (rated 16 million Scoville units), that a single drop diluted in 100,000 drops of water will blister your tongue.

Capsaicin in Hot Peppers:

Capsaicin is the chemical ingredient in peppers that makes them "hot". A sweet green pepper has no capsaicin. The hotter the pepper, the higher the level of Capsaicin. It is measured in parts per million (ppm). Here are some examples:

Paprika comes 10 to 30 ppm

Chili peppers 30 to 600 ppm

Red peppers 600 to 13,000 ppm

Common Varieties of Hot Peppers and their Scoville Rating for Hot Peppers:

Pepper: Scoville Score:
Anaheim 200
Paprika 1,000
Cherry Bomb 2,000
Jalapeno 4,000
Serrano 8,000
Cayenne 30,000
Tobasco 80,000
Thai 80,000
Habenero 200,000
Jolokia (Ghost Pepper) 855,000 - 1,041,427

Medicinal Value:

Yup, that's right. Capsaicin has medicinal properties.

It may surprise you to know, that Capsaicin has medicinal value. It helps to reduce inflammations.

Peppery Links:

Do you know your Hot Peppers? Check out the varieties of hot peppers.

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