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  2. Scoville scale - Wikipedia

    en.wikipedia.org/wiki/Scoville_scale

    Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU. [1]

  3. Pepper X - Wikipedia

    en.wikipedia.org/wiki/Pepper_X

    Pepper X resulted from several cross breedings that produced an exceptionally high content of capsaicin in the locules – the plant tissue holding the seeds. [2] The extensive curves and ridges of a Pepper X chili create more surface area for the plant placenta and locules to grow and retain capsaicin, adding to the intensity of heat experienced when a Pepper X is eaten. [2]

  4. Sichuan pepper - Wikipedia

    en.wikipedia.org/wiki/Sichuan_pepper

    Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. [ citation needed ] Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration, [ 12 ] due to the presence of hydroxy-alpha sanshool .

  5. Hottest chili pepper - Wikipedia

    en.wikipedia.org/wiki/Hottest_chili_pepper

    The new peppers have been termed "super-hots". [6] Super-hots are classified as peppers registering over 1 million SHU. [7]In 2015, Bosland and his team, using fluorescence microscopy, found that super-hots not only have more capsaicin than other peppers, but also store their capsaicin differently.

  6. What Is Mace? Meet Nutmeg’s Sibling Spice - AOL

    www.aol.com/mace-meet-nutmeg-sibling-spice...

    Mace’s versatility means the spice also works well in drinks, including the Tom and Jerry, a riff on a classic Christmas eggnog with roots in 19th-century England.

  7. Ghost pepper - Wikipedia

    en.wikipedia.org/wiki/Ghost_pepper

    Ghost peppers are used as a food and a spice. [6] It is used in both fresh and dried forms to heat up curries, pickles and chutneys. It is popularly used in combination with pork or dried or fermented fish. The pepper's intense heat makes it a fixture in competitive chili pepper eating. [24]

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