Red Hot Chili Peppers

Photo by Lisa E White

I love the Scottsdale supermarket produce sections, especially the beauty of the pepper section.  Not only do you see the green, yellow, orange and red bell peppers, but the hotter pepper choices in Arizona should give one pause.  Peppers are measured in Scoville units, with a bell pepper receiving a zero rating.  Cherry peppers have a rating of "1" or 100-500 units.  Jalapeños are a "5" with 2,500-5,000 units.  Cayenne and tabasco are "8" with 30,000-50,000 and topping the scale is the habañero  where the "10" rating equals 100,000-300,000 units.  Some like it hot.  The Scoville Heat Unit (SHU) scale was devised by a pharmacist in 1912, subjectively measuring the capsaicin in peppers by taste, and the amount of sugar water dilution necessary to extinguish the heat.  Capsaicin stimulates the nerve endings especially in mucous membranes.  Currently the Trinidad Moruga Scorpion pepper is the hottest in the world, with a rating of up to 2,000,000 units, also the equivalent of police pepper spray.  Capsaicin is hydrophobic, or repelled by water, so drinking a glass of water won't cut the heat, just spread it around.  Drinking whole milk or eating bread are better solutions.  And, a tip to males, if you eat "Thai hot" appetizers, wash your hands with soap before going to the bathroom.