Chile heat scale
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetarian Gourmet | ||
| Spring 1995 | ||
Directions
Approximate Rating Scoville Units Chile Varieties : 10 100,000-300,000 Habanero, Scotch bonnet : 9 50,000-100,000 Chiltepin : 8 30,000- 50,000 Piquin, Cayenne : 7 15,000- 30,000 de Arbol : 6 5,000- 15,000 Serrano : 5 2,500- 5,000 Jalape¤o, Chipotle, Mirasol : 4 1,500- 2,500 Cascabel : 3 1,000- 1,500 Ancho, Pasilla : 2 500- 1,000 New Mexican, Anaheim : 1 100- 500 Cherry : 0 0 Mild Bells, Pimiento Spelling The word "chile" is both an adjective and a noun referring to the plant and pod of a hot pepper, as in "chile pepper" (singular) and "hot chilies" (plural). On the other hand, "chili" or "chilli" is a stew-like mixture. "Chili powder" is a spice blend used to make chili; it usually contains a combination of dried ground New Mexican, Anaheim or Cayenne chile peppers, as well as garlic, cumin and other spices.
Submitted By DIANE LAZARUS On 02-18-95