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Chili Pepper Grading System
Chili pepper grading is a system for evaluating and classifying the heat intensity of chili peppers. This system revolves around the Scoville Heat Unit (SHU), which measures the amount of heat in a given chili pepper.
The heat of a chili pepper is mainly determined by the amount of capsaicin, an organic compound. Capsaicin is responsible for the spicy flavor of chili peppers and is found in the inner wall and tissue of the veins of the pepper. To measure the amount of capsaicin in a pepper, researchers use high-performance liquid chromatography to analyze pepper samples. It measures the concentration of the capsaicinoids present in the sample pepper and translates that concentration into Scoville units.
The grading system starts out with the sweetest peppers at the bottom and the hottest peppers at the top. The sweetest peppers of all, like bell peppers and sweet cherry peppers, have a score of 0 on the Scoville scale and are considered "mild peppers." The mildest hot peppers on the scale, including pimento and jalapeno peppers, come in around 1,000 to 8,000 SHU. In the mid range, cayenne pepper comes in at 30,000 to 50,000 SHU, while habanero and Scotch bonnet peppers range from 100,000 to 350,000 SHU. At the top of the list are the hottest peppers, including the Carolina Reaper which tops out at over two million SHU.
Peppers with a Scoville rating below 1,000 are generally considered to be mild. Medium peppers range between 1,000 and 10,000 SHU, while anything between 10,000 and 50,000 is considered to be medium-hot. Hot peppers begin at 50,000 and can range up to hundreds of thousands or even millions of Scoville units. Extra hot peppers are those rated between one million and two million SHU.
These ratings provide a system for classifying peppers based on their heat, but the overall intensity of a pepper can also depend on other factors. Growing conditions, pepper size, soil pH, and even how ripe a pepper is can all influence its heat level. As such, peppers with the same SHU rating may have a slightly different intensity when it comes to heat.
Chili pepper grading is useful for classifying peppers to match with certain recipes or palates. Recipes that call for a “mild” pepper or “hot” pepper can be adapted to the heat level of the pepper being used, allowing cooks to adjust the spiciness of the dish.
The chili pepper grading system is also useful for understanding the potency of different chilies. This helps people avoid being surprised by a pepper that is much hotter or milder than expected. This system can also allow for the comparison of heat levels among different types of peppers.
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