.....looking...... 
(I know you heat lovers know this but just for the record)
The Scoville scale measures the hotness of a pepper.
A "Scoville Unit" is actually a measure of capsaicin, the chemical that makes a hot pepper hot. Most capsaicin is found in the ribs and seeds of a pepper, which is why seeding a pepper makes it's heat less potent.
You might have noticed a Scoville rating on your bottle of hot sauce. Original Tabasco has a rating of 2,500 to 5,000 Scoville units. The hottest readily available peppers, Scotch Bonnet and habaneros, share a rating of 100,000–350,000. India's Bhut Jolokia pepper is in the Guinness Book of World Records as the hottest known pepper. It measures 1,000,000 heat units. (Pepper spray weapons hit 5,300,000 units. the would say that but i beg to differ...ha!)
The rating of a bell pepper? Zero -- no heat from this pepper.
honest, try that scotch bonnet mix that I suggested, don't forget the spoonful of sugar in the batch, trust me, it doesn't stop the "burning fire" just the bitterness...
no word of a lie you really should use these when making it.... trust me...
1 scotch bonnet = being smacked in the face off 40 jalapeno, leave your mix for 48 hours and use a teaspoon in a cauldron of curry yip, I said teaspoon...(i use about 9 LOL...BUT i'm a pro..)
be careful guys.....
I suggest this after dining on them
(I know you heat lovers know this but just for the record)
The Scoville scale measures the hotness of a pepper.
A "Scoville Unit" is actually a measure of capsaicin, the chemical that makes a hot pepper hot. Most capsaicin is found in the ribs and seeds of a pepper, which is why seeding a pepper makes it's heat less potent.
You might have noticed a Scoville rating on your bottle of hot sauce. Original Tabasco has a rating of 2,500 to 5,000 Scoville units. The hottest readily available peppers, Scotch Bonnet and habaneros, share a rating of 100,000–350,000. India's Bhut Jolokia pepper is in the Guinness Book of World Records as the hottest known pepper. It measures 1,000,000 heat units. (Pepper spray weapons hit 5,300,000 units. the would say that but i beg to differ...ha!)
The rating of a bell pepper? Zero -- no heat from this pepper.
honest, try that scotch bonnet mix that I suggested, don't forget the spoonful of sugar in the batch, trust me, it doesn't stop the "burning fire" just the bitterness...
no word of a lie you really should use these when making it.... trust me...
1 scotch bonnet = being smacked in the face off 40 jalapeno, leave your mix for 48 hours and use a teaspoon in a cauldron of curry
yip, I said teaspoon...(i use about 9 LOL...BUT i'm a pro..)be careful guys.....
I suggest this after dining on them
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