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Title: Chile Pepper Heat Levels
Categories: Info Spice
Yield: 1 Text file
| Sweet Banana 0 | ||
| Pimiento 0 | ||
| Mild Bell 0 | ||
| Cherry .1-.5 | ||
| Mexi-Bell .1-.5 | ||
| Pepperoncini .1-.5 | ||
| R-Naky .1-.5 | ||
| Anaheim .5-1.5 | ||
| Coronado .5-1 | ||
| El Paso .5-1 | ||
| NuMex Big Jim .5-1 | ||
| Espanola 1-1.5 | ||
| Pasilla 1-1.5 | ||
| Poblano 1-2.5 | ||
| Ancho 1-3 | ||
| Cascabel 1.5-2.5 | ||
| Rocotillo 1.5-2.5 | ||
| Sandia 1.5-2.5 | ||
| Mirasol Colorado 2.5-5 | ||
| Guajillo 2.5-5 | ||
| Tam Jalapeno 2.5-5 | ||
| Yellow Wax,Hungarian 2.5-5 | ||
| Yellow Wax, Sante Fe 5-6 | ||
| Yellow Wax, Cascabella 15 | ||
| Mulato 5-15 | ||
| Jalapeno 3.5-15 | ||
| Hidalgo 6-17 | ||
| Sandia, New Mex Red 5-30 | ||
| De Arbol 5-30 | ||
| Serrano 7-25 | ||
| Japones 20-60 | ||
| Guero 25-30 | ||
| Red Pepper Flakes 25-30 | ||
| Cayenne 15-50 | ||
| Espanola, Wiri-Wiri 15-50 | ||
| Pequin 15-50 | ||
| Tabasco 30-50 | ||
| Aji Rojo 30-50 | ||
| Rocoto 30-50 | ||
| Chiltepin 50-100 | ||
| Chipotle 50-100 | ||
| Mirasol 50-100 | ||
| Thai 50-100 | ||
| Santaka 50-100 | ||
| Haimen 70-80 | ||
| Carolina Cayenne 100-105 | ||
| Tabiche 100-105 | ||
| African birdseye 100-130 | ||
| Kumataka 125-150 | ||
| Bahamian, Malagueta, 100-150 | ||
| Habanero 100-300 | ||
| Hab (Scotch Bonnet) 200-300 | ||
| Red Savina Hab 350-577 |
SOURCES:
Al Rice BILL KELLOGG previous next