A pepper is sweet if it ranks between 0 and 100 Scovilles. A Jalapeno has between 2500 and 5000 Scovilles. The hottest pepper is the Habanero, which ranks over 100,000 Scovilles. Some have gone as high as 350,000 Scovilles.
Ouch.
An experiment in weblogging by the Yantis' of Temecula.
Things we find interesting. Items including (but not limited to) Temecula, the Yantis family, literature, technology, science, computers, the Internet, horses, and teaching. Items will be added to this weblog as we find them. With luck and time there will be new things to read about every day, so check back with us frequently. Posts not currently on the main page are available in the archive. Established December 6, 1999
Thursday, October 11, 2001
HTML Goodies - Joe Burns, Ph.D....
And remember: When you make your way down here to
New Orleans, maybe you'll find it interesting, as I did,
that instead of catsup being on the restaurant table, it's
hot pepper sauce. I like it, but those who grew up here
just put it on everything. The hotter the better. What
makes a pepper "hot" is the amount of capsaicin it
contains. In 1912, a fellow named Wilber Scoville
devised a scale that ranked peppers in terms of hotness.
The scale was measured in Scoville units for obvious
reasons.
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