Chile Peppers 1

A chile's heat depends on the conditions and locale in which it was grown. Capsaicin, the compound that gives chiles their heat, can vary dramaticially. There are 2 ways to measure chiles:

• Scoville Units - Human taste testers evaluate how many parts of sugar water it takes to neutralize a chile's heat. (In the list below, you will notice that the range can vary).


• HPLC Rating - A chemical process called High Performance Liquid Chromatography, or HPLC, measures capsaicin levels and ranks chiles from 0 (like candy) to a burn of 10.

Bell - All sweet and no heat, these peppers are used fresh or for stuffing and baking. Scoville units: 0; HPLC rating: 0

Anaheim - Large, mild, thick-skinned chiles are perfect for roasting and charring on a grill. Scoville units: 100-1,000; HPLC rating: 1.

Poblano - Large, heart-shaped Mexican peppers are moderately hot, Ohio-grown varieties are milder. Scoville units: 1,000-1,500; HPLC rating: 2.

Cascabel - Shaped like a red jingle bell, it has a hot, sweet and woodsy flavor that enhances salsas and marinades. Scoville units: 1,500-2,000; HPLC rating: 3.

Jalapeno - Regarded as bell peppers with a temper, jalapenos are widely used in Mexican cuisine. Scoville units: 2,500-10,000; HPLC rating: 4.

Serrano - Often mistaken for jalapenos until tasted. fiery flavor adds punch to Southwestern cuisine. Scoville units: 5,000-23,000; HPLC rating: 5

Chili de Arbol - Fairly hot red Mexican chile is a popular ingredient at chili cook-offs. Scoville units: 15,000-30,000; HPLC rating: 6.

Cayenne - The smaller the pepper, the hotter the taste. Fresh cayenne adds intense heat to Cajun sauces and stews. Scoville units: 30,000-50,000; HPLC rating: 7.

Thai - Widely used in Thai cooking to heat up soups and noodle dishes. Scoville units: 50,000-100,000; HPLC rating: 8.

Scotch Bonnet - With a floral flavor described as smokey apricots, Scotch Bonnets are the defining flavor of authentic Jamaican jerk. Scoville units: 100,000-350,000; HPLC rating: 9.

Red Savina habanero - According to the Guinness Book of World Records, it's the world's hottest chile. Used to make commercial hot sauces, it can be used fresh, but sparingly, in sauces and salsas. Scoville units: 350,000-855,000; HPLC rating: 10.