Who put the heat in my chillis
Chilli peppers are HOT! The heat of chilli peppers is measured in Scoville Units (SHU). SHU is a rank of a peppers heat ranging from 0 (the most mild) to, well, a really big number (pretty dang hot).
Armed with this information, one can conclude nothing about the heat of chilli peppers. Examples are needed to create a frame of reference. Most people have eaten bell peppers and are familiar with their heat characteristics. According to the 'Chilli Pepper Experts', bell peppers have an SHU value of 0 (zero). Jalapenos, another chilli pepper most people are familiar with, have an SHU value of 3000 to 6000. If a person found bell peppers hot, then they would find Jalapenos REALLY hot.
So what are the hottest chilli peppers? People who are even slightly familiar with chilli peppers are familiar with the heat of Habaneros. Habaneros are generally considered among the hottest chilli peppers around. The Red Savina Habanero has an SHU value from 350,000 to 577,000! That makes the Red Savina 100 times hotter than the Jalapeno. But the king of the hot chilli is not the Red Savina. That honor falls to the Naga Morich that weighs in at 970,000 SHU. This makes the Naga Morich more than 300 times HOTTER than the Jalapeno.
Chilli Pepper Heat Chart
Naga Morich 970,000 SHU
Red Savina 350,000 to 577,000 SHU
Habanero 100,000 to 350,000 SHU
Serrano 5,000 to 15,000 SHU
Jalapeno 2,500 to 5,000 SHU
Anaheim 1,500 to 2,500 SHU
Bell Pepper 0 SHU
Heat is a cultural and personal taste. In countries where chilli peppers are a staple, people are less bothered by the heat of a chilli and actually find it an appealing part of a meal. Chillis also have a unique taste and can add to the flavor of any dish. If you find a chilli pepper that has a flavor that you like but you aren't interested in the pepper's heat, you can reduce the heat of the dish by removing the ribs and the seeds from the chilli pepper before adding it to your dish. You can also manage the heat level by limiting the amount of the fruit that you use. Always start with a little and add in small amounts.
Chris Gariando is a contributing author for Mexican Food, where you can find great mexican style recipes, cooking articles and related products.
