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It is related to the 'New Mexico No. 6 and 9', but when grown out of state they have a higher variability rate. The name 'Anaheim' derives from Emilio Ortega, a farmer who brought the seeds from New Mexico to the Anaheim, California, area in 1894. [34] [35] [36] The chile "heat" of 'Anaheim' chile varies from 500 to 2,500 on the Scoville scale ...
The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids , among which capsaicin is the predominant component.
So, now I find out that the "Anaheim Chile Pepper" is the more common term for the New Mexican Chile Pepper. The problem I'm having to reconcil, is that New Mexico Chile Peppers are typically much hotter (say 4000-5000) than Anaheim Chile Peppers, (250-500) and in particular, Anaheim Chile Peppers are described as being less hot than Poblanos.
There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it's fresh and another when it's ...
In British English, the sweet varieties are called "peppers" [12] and the hot varieties "chillies", [13] whereas in Australian English and Indian English, the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties. The plant is a tender perennial subshrub, with a densely ...
Scoville scale: 500–3,000 [1] [2] [3] SHU: The Big Jim pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a Scoville rating of mild.
"Something like a banana pepper would be in the 500 SHU (Scoville heat units) range, a jalapeño would be in the 5,000 SHU range, a habanero would be in the 100,000 SHU range and some peppers ...
Structural formula Name Scoville heat units Abbreviation Reference Resiniferatoxin: 16,000,000,000 RTX [2] [3] [4]Tinyatoxin: 5,300,000,000 TTX or TTN [4]Phenylacetylrinvanil