Chilli Variety Information and Schoville Scale ratings

To order seeds email order to info@firedragonchillies.co.nz

 

Photo	Chilli Type	Species	Origin	Heat	Schoville Units	Seeds Available
	Aji Dulce	Chinense	Venezuela	Mild 3	500-1,000	N
	Jalapeno	Annum	Mexico	Medium 5	2000-8,000	Y 15 seeds $5
	Inferno	Annum	USA	Medium 5	6,000	N
	Bolivian Rainbow	Annum	Bolivia	Medium 5	7-15,000	Y 12 seeds $7
	Cayenne	Unknown	Mexico	Hot 6-7	20-50,000	Y 12 seeds $5
	Thai Bird Eye	Annum	Thailand	Hot 6-7	20,000	N
	Firecracker	Annum	Not sure	Hot 6-7	20-40,000	N
	Coban	Annum	Guatemala	Very Hot 8	50-60,000	Y 15 seeds $8
	Cobanero	Baccatum	Guatemala	Very Hot 8	60-80,000	N
	Caballo	Pubescens	Guatemala	Very Hot 8-9	80-180,000	Y 12 seeds $8
	Rocoto/Manzano	Pubescens	Peru	Very Hot 8-9	80-200,000	Y 12 seeds $8
	Scotch Bonnet Big Sun	Chinense	Africa	Super Hot 9-10	100-250,00	Y 15 seeds $10
	Fatalli	Chinense	Africa	Super Hot 9-10	120-280,000	Y 15 seeds $12
	Orange Habanero	Chinense	Unknown	Super Hot 10	200-487,672	N
	Golden Habanero	Chinense	Unknown	Super Hot 10	250-450,000	N
	Chocolate Habanero	Chinense	Jamacia	Super Hot 10	300-450,000	N
	Carribean Red Habanero	Chinense	Mexico	Super Hot 10	300-530,283	Y 15 seeds $10
	Bhuty Habs	Chinense	New Zealand	Super Hot 10+	300-800,000?	Y 15 seeds $15
	Naga Morich	Chinense	India	INSANE 10++	923,000	Y 12 seeds $15
	Bhut Jolokia	Chinense	Bangladesh	INSANE10+++	1,001,304	Y 12 seeds $15
	Bih Jolokia	Chinense	India / Bangladesh	INSANE10+++	1,041,427	Y 12 seeds $15
	Congo Black Habaneros					N
	Yellow Bhut Jolokia					N
	Chocloate Bhut Jolokia					N

 

 

Chilli Heat Index/Schoville Scale

The Scoville Organoleptic Test was invented by a pharmacist, Wilbur L. Scoville, in 1912 while working in Parke-Davis Pharmaceutical Company. The Scoville scale is used to determine the pungency (heat) of the chilli.

Basically, the pungency of the chilli depends on the location in which chilli is grown and the genetic structure of the chilli. The pungency of the chilli is due to the capsaicin, a chemical compound found mainly in the placenta of the chilli. Capsaicin stimulates the nerve endings in the tongue and mouth which transmits to the brain making the body release endorphins which give you a feeling of well being. 

Wilbur Scoville tried many different methods to measure the pungency of the chilli, but he found that the readings were not precise enough. He tried to mix the chilli extract with different chemicals but was not successful. He found that subjective tests were more successful. The tongue, being so sensitive, reacted to the pungency of the chilli. He then soaked the chilli in alcohol and found capsaicin is soluble in alcohol. 

The quantity of the soaked extract is noted. Water mixed with sugar is added to the extract and given to the human subjects to taste the sample for pungency. Usually, there are five people who taste the sample. To achieve the rating, three people out of five must agree on the taste. If there is still pungency found, then the samples are further diluted with solution of alcohol and sweetened water until there is no heat felt by the tasters. 

The Scoville test is now done by High Performance Liquid Chromatograph, a modern machine which has replaced the human tasters. This machine is very sensitive to pungency of the chilli just like the human tongue. In this method, the capsaicin is extracted from the dried and grounded chilli pods. The sample is injected to High Performance Liquid Chromatograph machine to detect the heat. It is less timeconsuming and eliminates inaccuracy. 

The ratio of dilution is considered as Scoville Unit. For example, the capsicum (bell) pepper has zero in the Scoville scale, a Jalapeno around 5,000 units, habanero up to 500,000 and the Bhut and Bih Jolokia can score over 1million. Given below are some of the examples for varieties of chillies: