We Grow Chili's Year Around
All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.
"Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter or milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so.
"Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros -- the hottest peppers--register a blistering 200,000 to 300,000.Pure capsaicin has a Scoville heat unit score of 16 million.
| Image | Name | Scoville Units | Native Regions |
|---|---|---|---|
 |
Habanero | 100K-300K | Yucatan, Caribbean |
 |
Scotch Bonnet | 100K-250K | Jamaica, Caribbean, Belize |
 |
Jamaican Hot | 100K-200K | Jamaica, other Caribbean islands |
 |
Thai | 50K-100K | Southeast Asia, California |
 |
Cayenne | 30K-50K | Louisiana, Mexico, Asia, Africa |
 |
Serrano | 10K-23K | Mexico, Southwest U.S. |
 |
Wax | 5K-10K | Mexico, California, Southwest U.S. |
 |
Jalapeno | 2.5K-5K | Oaxaca, Chihauhau, Texas, Southwest US |
 |
Rocotillo | 1.5K-2.5K | South America |
 |
Poblano | 1K-1.5K | Puebla, Mexico City region, California |
 |
New Mexico | 500-1,000 | Rio Grande Valley |
 |
Pepperoncini | 100-500 | Mediterranean Basin, California |
 |
Bell Pepper | 0 | Holland, Mediterranean Basin, California |
 |
Sweet Italian | 0 | Mediterranean Basin, California |
 |
Pure Capsaicin | 16 Million | Chemistry Labs |