Jan
04
2012

Capsaicin

datePosted on 00:54, January 4th, 2012 by Alex

Capsaicin: a colorless, crystalline, bitter compound,  C 18 H 26 N03, present in Capsicum.

Capsaicin is the active ingredient in all hot peppers. The heat scale for peppers is scoville units listed below, the weakest pepper is the bell pepper, the hottest is the Trindidad Moruga Scorpion.

Scoville ratings of peppers

Scoville heat units            Examples
1,500,000–2,000,000 Most law enforcement grade pepper spray[4][5][6](not a pepper), Trinidad Moruga Scorpion[7]
855,000–1,463,700 Naga Viper pepper,[8] Infinity Chilli,[9] Bhut Jolokia chili pepper,[10][11] Trinidad Scorpion Butch T pepper[12]
350,000–580,000 Red Savina habanero[13]
100,000–350,000 Habanero chili,[14] Scotch bonnet pepper,[14] Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero,[15] Jamaican hot pepper[16]
50,000–100,000 Byadgi chilli, Bird’s eye chili,[17] Malagueta pepper,[17] Chiltepin pepper, Piri piri (African bird’s eye), Thai Pepper, Pequin pepper[17]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[14] Tabasco pepper, Cumari pepper (Capsicum chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle,[18][19] Guajillo pepper, New Mexican varieties of Anaheim pepper,[20] Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Sriracha sauce
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce