In 1912, Wilbur Scoville, a chemist who worked for the Parke Davis pharmaceutical company found a way to measure how hot chilli peppers are. It is called the Scoville Organoleptic test.
The scale goes up in hundreds from the mild bell pepper with a rating of zero up to the habanero with a rating of 300,000.
The scale goes like this:
- 0 to 5000 Mild
- 5000 to 20,000 Medium
- 20,000 to 70,000 Hot
- 70,000 to 300,000 Extreme
Anaheim Chillies from California have a rating of 1000 to 1400.
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Jalapenos are rated at 3500 to 4500
Usually sold while they are still green and around three inches long.
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Cayenne is rated at 35,000 on the scale.
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Tabasco is very hot with a strength of 30,000 to 50,000.
Ripe and unripe peppers.
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The Habernero Chilli is top for heat with a rating of up to 300,000.
It is certainly only for the very brave!
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