*  Exported from  MasterCook II  *

                       Hot Pepper Scoville Scale-Ch

Recipe By     : Chili-heads
Serving Size  : 1    Preparation Time :0:00
Categories    : Misc.                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        The Chile Pepper Magazine:
                        Arbol           15-30  f
                        Ancho            1-1.5 f
                        Aji Rojo        30-50  f
                        Cayenne        30-50 f
                        Cherry           .1 -.5 f
                        Chipotle        50-100 f
                        De Arboll       15-30  f
                        Guajillo       2.5-5   f
                        Habanero       100-300 f
                        Red Savina Hab 350-577 f
                        New Mexico      .5-1   f
                        Tam Jalapeno   2.5-5   f
                        Pasilla          1-1.5 f
                        Poblano          1-1.5 f
                        Pequin          30-50  f
                        Pepperoncini    .1-.5  f
                        Rocotillo      1.5-2.5 f
                        Rocoto          30-50  f
                        Serrano          5-23  f
                        Tabasco         30-50  f
                        Thai            50-100 f
                        Yellow Wax       5-15  f


FROM: THE PEPPER GARDEN:

Ancho/Poblano   1,000 to 1,500
Bell            100 to 600
Cayanne         30,000 to 50,000
Cherry          0 to 3,500
Cuban           0 to 500
De Arbol        15,000 to 30,000
Thai Hot        30,000 to 100,000
Jalapeno        2,500 to 10,000
Mirasol         2,500 to 5,000
New mexican     500 to 2,500
ornamental      0 to 50,000
Paprika         0 to 2,500
Pasilla         1,000 to 1,500
Pimiento        0
Piquin          50,000 to 100,000
Serrano         10,000 to 20,000
Squash          no information
Wax             0 to 40,000
Aji             30,000 to 50,000
Habenaro        80,000 to 150,000+
Tabasco         30,000 to  50,000
Rocoto          30,000 to 60,000

FROM: RED HOT PEPPERS (heat ratings 0 to 10)

Hungarian Wax   sweet=0/hot=5
Bell Pepper     sweet=0/MexiBell=3 to 5
Cascabel        hot=4
Cayanne         hot to very hot=7 to 8
Cherry          sweet or hot=0 to 4
Chiltepin       very hot=8 to 9
Cubanelle       sweet=0
Datil           very hot to very very hot=10
De Arbol        hot=7
Floral Gem      hot=6 to 7
Fresno          hot=5 to7
Mirasol         hot=4 to 5
Habenaro        very very hot=10+
Jalapeno        hot to very hot=1 to 5+
New Mex         mild to hot=1 to 4
Pasilla         medium to hot=3 to4
Pepperoncini    sweet to mild=0 to 1
Pimento         sweet=0
Poblano         mild to hot=3 to 4 (included mulato & ancho)
Rocoto          undeterminded but very very very hot=10+  (really what it says!)
Santa Fe Grand  medium hot to very hot=6
Scotch bonnet   very very hot=10+
Serrano         hot to very hot=6 to 8
Tabasco         very hot=8 to 9
Tomato          sweet=0

                   - - - - - - - - - - - - - - - - - -