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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. List of capsaicinoids - Wikipedia

    en.wikipedia.org/wiki/List_of_capsaicinoids

    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

  4. Naga Morich - Wikipedia

    en.wikipedia.org/wiki/Naga_Morich

    Like many varieties of the Chinense species, the Naga Morich is a small-medium shrub with large leaves, small, five-petaled flowers, and blisteringly hot fruit. It differs from the Bhut Jolokia and Bih Jolokia in that it is slightly smaller with a pimply ribbed texture as opposed to the smoother flesh of the other two varieties.

  5. Fish pepper - Wikipedia

    en.wikipedia.org/wiki/Fish_pepper

    Fish peppers are typically hot peppers, and their heat can range from 5,000 to 30,000 on the Scoville scale. [8] The peppers grow to roughly 1.5 to 2 inches (3.8 to 5.1 cm) in length, with the plant itself growing to roughly 2 feet (61 cm) in height.

  6. List of unusual units of measurement - Wikipedia

    en.wikipedia.org/wiki/List_of_unusual_units_of...

    Chili peppers. The Scoville scale is a measure of the hotness of a chili pepper. It is the degree of dilution in sugar water of a specific chili pepper extract when a panel of 5 tasters can no longer detect its "heat". [109] Pure capsaicin (the chemical responsible for the "heat") has 16 million Scoville heat units.

  7. Tabasco pepper - Wikipedia

    en.wikipedia.org/wiki/Tabasco_pepper

    Peppers are temperamental when it comes to setting fruit; if temperatures are too hot or too cool, or if nighttime temperatures fall below 15 °C (60 °F), it can reduce fruit set. A location that receives plenty of light and heat, with soil that is fertile, lightweight, slightly acidic (pH 5.5–7.0), and well-drained, is ideal for growing the ...

  8. Pequin pepper - Wikipedia

    en.wikipedia.org/wiki/Pequin_pepper

    Pequin (or piquín) pepper (/ p ɪ ˈ k iː n /) is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy and nutty. [1]

  9. Peter pepper - Wikipedia

    en.wikipedia.org/wiki/Peter_pepper

    The pepper has a Scoville scale rating of 10,000-23,000 SHU [1] depending on cultivation and preparation, making it more spicy than the jalapeño. The peter pepper has both ornamental [2] and culinary use. Common uses include pickling, [3] salsa, and chili pepper. [6] It can be used like jalapeño or serrano peppers. [6] Peter peppers