You've been automatically redirected - this is the new home for our blog posts - please update your bookmarks to hub.suttons.co.uk/blog

Red Hot Chilli Peppers

Some people like their chilli peppers hot whereas others simply do not. Apparently it all depends on an individual’s palate and how many heat receptors they have in their mouths, and we’re all different.

Chillies contain a chemical compound called capsaicin which is an irritant and causes that well-known burning sensation. Capsaicin is used as pepper spray for personal defence and also on occasions for riot control, so it really is pretty powerful stuff.

ChilliandPepper_4 slot.indd

Back in 1912 an American pharmacist, Wilbur Scoville, developed a way of measuring the level of capsaicin in different varieties of chilli pepper, the Scoville Scale. The number of Scoville heat units (SHU) is related to the level of capsaicin in that particular chili. Other more sophisticated measure have been introduced since but the Scoville Scale remains the most widely used indicator as to the heat of those red hot chilli peppers.

Scoville scale 1

Currently the Bhut Jolokia is considered the hottest chilli with an SHU of 1,000,000. Californian Jason McNabb ate 13 in 2 minutes and earned himself a place in the Guinness Book of Records. Now why would you?

 

Share this post

PinIt
Lis

About Lis

Our Suttons Blog comes from Lis Wallace, Head of Customer Service here at Suttons since 2002. Living on the edge of Dartmoor Lis has a large and “somewhat tricky” garden split across several levels but with the bonus of a stream tumbling through and a large, fertile veg patch.

Across the blog Lis will share some of the knowledge she has gained over the years from her father, from working at Suttons and also from her own trial and error. Storm the Jack Russell is bound to chip in now and then. That’s what terriers do!

Leave a Reply

Your email address will not be published. Required fields are marked *