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Hot Pepper Scale-CH

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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 Cayenne 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 Habanero 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 Cayenne 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 Habanero 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 and ancho) Rocoto undetermined but very very very hot=10+ 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 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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