Wilbur Scoville devised a method in 1912 to measure spice in chili peppers. His scale rates peppers based on the concentration of capsinoids, the component that makes a pepper spicy. A bell pepper has a Scoville heat unit of 0 while a jalapeno pepper ranges between 3,500 to 10,00 Scoville heat units. As it currently stands, the Carolina Reaper holds the title for hottest pepper, coming in at 1,600,000 – 2,200,000 Scoville heat units. Chili peppers, like any other ingredients, help boost the overall flavor of the dish. These fiery recipes range from mild to extra hot for the heat seeker in your life.
Chicken Larb with Thai Chile Sauce
Photo Credit: Alpha
Polenta with Roasted Red Pepper and Tomato Sauce
Photo Credit: Domen Savic
Jalapeno Deviled Eggs
Submitted to Foodista by Patricia Conte
Poblano Green Chile Sauce
Photo Credit: Michael Korcuska
Habanero Hot Sauce
Recipe from A Virtual Vegan
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