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2. Scoville scale - Wikipedia

   en.wikipedia.org/wiki/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.

3. Scotch bonnet - Wikipedia

   en.wikipedia.org/wiki/Scotch_bonnet

   Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) [1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. [ 2 ] [ 3 ] It is native to the Americas —a cultivar of Capsicum chinense , which originated in the Amazon Basin , Central and South America .

4. List of Capsicum cultivars - Wikipedia

   en.wikipedia.org/wiki/List_of_Capsicum_cultivars

   This is a list of Capsicum cultivars belonging to the five major species of cultivated peppers (genus Capsicum): C. annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens. Due to the large and changing number of cultivars , and the variation of cultivar namings in different regions, this list only gives a few examples of the ...

5. Is spicy food good for you? This is what happens to your body ...

   www.aol.com/spicy-food-good-happens-body...

   Different peppers contain different concentrations of capsaicin, which is measured using the Scoville scale, Dr. Paul Terry, professor of epidemiology at the University of Tennessee Medical Center ...

6. World’s best spicy foods: 20 dishes to try - AOL

   www.aol.com/world-best-spicy-foods-20-110341607.html

   Ata rodo – Scotch bonnet pepper – brings the fire to Nigeria’s famous spicy soup. Egusi is made by pounding the seeds from the egusi melon, an indigenous West African fruit that’s related ...

7. Adjuma - Wikipedia

   en.wikipedia.org/wiki/Adjuma

   Scoville scale 100,000 – 500,000 [ 1 ] SHU Adjuma , adjoema , aji umba , or ojemma [ 2 ] is a variety of Capsicum chinense chili pepper , originally from Brazil .

8. Capsicum chinense - Wikipedia

   en.wikipedia.org/wiki/Capsicum_chinense

   The scientific species name C. chinense or C. sinensis ("Chinese capsicum") is a misnomer. All Capsicum species originated in the New World. [7] Nikolaus Joseph von Jacquin (1727–1817), a Dutch botanist, erroneously named the species in 1776, because he believed it originated in China due to their prevalence in Chinese cuisine; it however was later found to be introduced by earlier European ...

9. Hottest chili pepper - Wikipedia

   en.wikipedia.org/wiki/Hottest_chili_pepper

   Before the early 1990s, there were only two peppers which had been measured above 350,000 SHU, the Scotch bonnet and the habanero. [2] California farmer Frank Garcia used a sport of a habanero to develop a new cultivar, the Red Savina ( C. chinense ), [ 3 ] which was measured at 570,000 in 1994.