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Added on 07/01/08
For That Hot & Oh So Spicy Geek In Your Life... The stuff chili's are made Of..literally. Capsaicin is responsible for that bite and that pungency which makes chili peppers (at least the hotter varieties) such a challenge to eat raw. One word of...
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For That Hot & Oh So Spicy Geek In Your Life... The stuff chili's are made Of..literally. Capsaicin is responsible for that bite and that pungency which makes chili peppers (at least the hotter varieties) such a challenge to eat raw. One word of advice, never touch a habanero and then use the restroom without first washing your hands thoroughly... Pure capsaicin is lethal stuff, as even a 16 million-fold dilution of pure capsaicin still provides a pungent and spicy punch ;) Chili's pungency/hotness are measured in Scoville Units, here is a chart for your comparison: * 0-100 - most Bell/Sweet pepper varieties. * 500-1000 - New Mexican peppers * 1,000-1,500 - Espanola peppers * 1,000-2,000 - Ancho Pasilla peppers * 1,000-2,500 - Cascabel Cherry peppers * 2,500-5,000 - Jalapeno Mirasol peppers * 5,000-15,000 - Serrano peppers * 15,000-30,000 - de Arbol peppers * 30,000-50,000 - Cayenne Tabasco peppers * 50,000-100,000 - Chiltepin peppers * 100,000-350,000 - Scotch Bonnet Thai peppers *... See less 
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