Ranking 10 Peppers on the Scoville Scale

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iStock

In 1912, pharmacist—and assumed spicy food lover—Wilbur Scoville developed a system for measuring the level of heat in peppers and other spicy by measuring them in Scoville Heat Units, a.k.a. SHU, or the concentration of capsaicin found within them. Here are 10 peppers and how they rank on the Scoville Scale. How many would you be willing to give a try?

1. NAGA JOLOKIA (OR BHUT JOLOKIA) PEPPER

This is about as hot as a pepper gets at 855,000 to 1,050,000 Scoville units. It's not at the very top of the scale because that spot is reserved for pure capsaicin, the component in hot peppers that make them have that "burn." At the time this pepper was tested for the Scoville scale, the Red Savina (see below) was the hottest pepper in the world, and the bhut jolokia was found to be nearly twice as hot as that. It's reported that eating just one seed from this scorcher can make your mouth hurt for up to 30 minutes after you consume it. And you had better not get it in your eyes.

2. RED SAVINA PEPPER

The red savina was specifically grown to be a super-hot chili. Frank Garcia of GNS Spices in Walnut, California invented it (or bred it, I guess, would be more accurate), but people have been having trouble growing the red savina up to the level of hotness Garcia did, even when they have a certified red savina seed. Even so, you can find most red savinas somewhere between 350,000 and 580,000 on the Scoville.

3. HABANERO PEPPER

It's believed to have originated in the Yucatan and has a bit of a citrus flavor to it. The bhut jolokia is often mistaken for a habanero, but you would know the difference as soon as you bit into one. The habanero is only (only) 100,000 to 350,000 Scoville units.

4. DATIL PEPPER

It can be called a sweeter, fruitier version of the habanero. But just because it's sweeter doesn't mean it packs less punch: it can go up to 300,000 units on the Scoville, just like the Habanero can. It can also be milder, going all the way down to 100,000 units. You can find lots of datil peppers in the St. Augustine, Florida, area.

5. ROCOTO (ALSO LOCOTO) PEPPER

It isn't really found in the U.S. too much. It's common in South American countries and used in their cooking quite a bit. And it's so pretty! It can be a fairly mild pepper at 50,000 Scoville units, which is the equivalent of a really spicy cayenne pepper, but they can take you by surprise at 250,000 units as well.

6. CHILTEPIN PEPPER

It grows in Central America, Mexico, and the southwestern U.S. They're just little guys. The pepper is also known as the chile tepin, tepin being a Nahuatl word that means "flea." But don't let their little size fool you! Their heat is intense, measuring between 50,000 and 100,000 Scoville units. But if you can get through the first minute or so, you'll probably be OK: the heat is super strong but subsides quickly.

7. PEQUIN PEPPER

You probably know this pepper, but you may not realize it. It's one of the main ingredients in the cholula sauce you'll often find at Mexican restaurants. It's not too bad, being comparable in heat to the Cayenne at 30,000 to 60,000 Scoville units. But the taste is much different: it's supposed to have a smoky, nutty flavor.

8. CAYENNE PEPPER

It's a bit milder, rating at 30,000 to 50,000 Scoville units. It's named after the French Guiana city of Cayenne. I'm sure you're familiar with the cayenne pepper; it's ground and sold as a pretty common spice. Although it's only halfway down on the scale, it's definitely has some kick to it and is too hot for some people.

9. SERRANO PEPPER

It has just a little more kick than a jalapeño: 10,000 to 20,000 Scoville units. Not bad at all. You can also put some chipotle peppers in this category; a chipotle is really just a jalapeño that has been dried and treated.

10. JALEPENO PEPPER

At 2,500 to 10,000 Scoville units, it's pretty mild compared to the rest of these scorchers.

The Reason Why 'Doritos Breath' Stopped Being a Problem

iStock/FotografiaBasica
iStock/FotografiaBasica

In the 1960s, Frito-Lay marketing executive Arch West returned from a family vacation in California singing the praises of toasted tortillas he had sampled at a roadside stop. In 1972, his discovery morphed into Doritos, a plain, crispy tortilla chip that was sprinkled with powdered gold in the form of nacho cheese flavoring.

Doritos enthusiasts were soon identifiable by the bright orange cheese coating that covered their fingers. But there was another giveaway that they had been snacking: a garlic-laden, oppressive odor emanating from their mouths. The socially stigmatizing condition became known as "Doritos breath." And while the snack still packs a potent post-mastication smell, it’s not nearly as severe as it was in the 1970s and 1980s. So what happened?

Like most consumer product companies, Frito-Lay regularly solicits the opinions of focus groups on how to improve their products. The company spent more than a decade compiling requests, which eventually boiled down to two recurring issues: Doritos fans wanted a cheesier taste, and they also wanted their breath to stop wilting flowers.

The latter complaint was not considered a pressing issue. Despite their pungent nature, Doritos were a $1.3 billion brand in the early 1990s, so clearly people were willing to risk interpersonal relationships after inhaling a bag. But in the course of formulating a cheesier taste—which the company eventually dubbed Nacho Cheesier Doritos—they found that it altered the impact of the garlic powder used in making the chip. Infused with the savory taste known as umami, the garlic powder was what gave Doritos their lingering stink. Tinkering with the garlic flavoring had the unintended—but very happy—consequence of significantly reducing the smell.

“It was not an objective at all,” Stephen Liguori, then-vice president of marketing at Frito-Lay, told the Associated Press in April 1992. “It turned out to be a pleasant side effect of the new and improved seasoning.”

Frito-Lay offered snack-sized bags of the new flavor and enlisted former heavyweight boxing champion George Foreman to promote it. Ever since, complaints of the scent of Doritos wafting from the maws of co-workers have been significantly reduced, and the Nacho Cheesier variation has remained the Doritos flavor of choice among consumers.

When Arch West died in 2011 at the age of 97, his family decided to sprinkle Doritos in his grave. They were plain. Not because of the smell, but because his daughter, Jana Hacker, believed that mourners wouldn’t want nacho cheese powder on their fingers.

Recall Alert: King Arthur Flour Sold at Aldi and Walmart Recalled Due to E. Coli Concerns

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iStock/KenWiedemann

A new item has been pulled from supermarket shelves in light of an E. coli outbreak, NBC 12 reports. This time, the product being recalled is King Arthur flour, a popular brand sold at Aldi, Walmart, Target, and other stores nationwide.

The voluntarily product recall, announced by King Arthur Flour, Inc. and the FDA on Thursday, June 13, affects roughly 114,000 bags of unbleached all-purpose flour. The flour is made from wheat from the ADM Milling Company, which has been linked to an ongoing E. coli outbreak in the U.S. Though none of the cases reported so far have been traced back to King Arthur flour, the product is being taken off the market as a precaution.

Five-pound bags of unbleached all-purpose flour from specific lot codes and use-by dates are the only King Arthur products impacted by the recall. If you find King Arthur flour in the grocery store or in your pantry at home, check for this dates and numbers below the nutrition facts to see if it's been recalled.

Best used by 12/07/19 Lot: L18A07C
Best used by 12/08/19 Lots: L18A08A, L18A08B
Best used by 12/14/19 Lots: L18A14A, L18A14B, L18A14C

E. coli contamination is always a risk with flour, which is why raw cookie dough is still unsafe to eat even if it doesn't contain eggs. The CDC warns that even allowing children to play or craft with raw dough isn't a smart idea.

[h/t NBC 12]

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