Well get to the meat later but first let's look at the poll results from our last issue. We tested your knowledge by asking you which of many peppers were the "spicy hottest" to taste.
As you'll see below, you and your fellow Cook'n Club members are pretty well educated. First, lets look at the run down of the hottest peppers from the top to the bottom of the scale as rated in Scoville (capsaicin) heat units:
- Habanero - 100K-300K
- Scotch Bonnet - 100K-250K
- Jamaican Hot - 100K-200K
- Thai - 50K-100K
- Cayenne - 30K-50K
- Serrano - 10K-23K Mexico
- Wax - 5K-10K Mexico
- Jalapeno - 2.5K-5K
- Rocotillo - 1.5K-2.5K
- Poblano - 1K-1.5K
- New Mexico - 500-1,000
- Pepperoncini - 100-500
- Bell Pepper – 0
- Sweet Italian – 0
And for your further education, pure Capsaicin - 16 Million!!
Now here's what we listed in our poll question and here are the results:
- 76% chose Habanero
- 12% chose Scotch Bonnet
- 8% chose Serrano
- 4% chose Jalapeno
- No one chose Jamaican Hot or Cayenne
Now on to the "meat" of this weeks question:
