Although it may seem incredible, the degree of spiciness of peppers can be established with as much precision as the distance from one geographical point to another.
The yardstick is a scale called Scoville, which was established by the American chemist Wilbur Scoville in 1912. It is still called that even though today its measurement method has been replaced by more precise ones such as chromatography. Be that as it may, what is determined is the amount of capsaicin that each product examined has.
It is a chemical component found in many types of peppers and that stimulates the thermal receptor of the skin, especially the mucous membranes. Depending on the Scoville units (SHU) that a product has, it is considered more or less spicy.
It is true that not all spicy foods are made with chili peppers, jalapenos, cayenne peppers or any other of the more than 50,000 types of peppers that exist. But other products, like Japanese wasabi for example, cannot be measured since they do not contain capsaicin.
Before establishing the ranking of the hottest peppers, it is worth checking the SHU units of products that we all know. The Padrón peppers that do bite (now they must be called Herbón if they come from Galicia) would have between 2,000 and 5,000 units on the Scoville scale. Those who don’t, would be at 0. And a Tabasco sauce, between 100 and 5,000 SHU. Capsaicin in its pure state would reach 16,000,000.
Farmers from all over the world compete every year to obtain the hottest and hottest species of chili peppers and similar species in the world. “Pepper Or at least that is what the agricultural company that grows it claims, even though it has not been officially declared.
That title is held by another pepper from the same company, the “Carolina Reaper.” It has between 1,400,000 and 2,200,000 SHU and since 2014 it appears as the spiciest in the world in the Guinness Book of Records.
“Komodo Dragon”, with the same measurement on the Scoville scale as the previous one, occupies the third position, probably because the burning is not noticeable at the first bite, but rather with a delayed effect, until it almost burns.
“Trinidad Moruga Scorpion” has between 1,200,000 and 2,000,000 SHU. Coming from Trinidad and Tobago, it owes its name to the curved shape of the tip, which is reminiscent of the sting of that dangerous insect, and also to the “stinging” effect you have when biting it. “Pot Douglah 7” is also grown in Trinidad and is a dark brown color. It has between 923,000 and 1,854,000 SHU.
These are without a doubt the hottest peppers. But also little known among us. Those from other countries where fiery foods are very popular, such as Mexico and other Latin Americans, do not reach these enormous figures, even though we still consider them very spicy.
The habanero chili, one of the most intensely spicy varieties, has between 100,000 and 300,000 SHU. Cayenne, chili, chili and tabasco between 30,000 and 50,000. Serrano chili and chipotle, between 10,000 and 23,000. Jalapeños and Padrón peppers (spicy) between 2,500 and 5,000 and the poblano chile, the least, between 1,000 and 1,500 SHU.
Although the truth is that almost no one will eat these products without incorporating them into a stew. But they are used to prepare some of the spiciest recipes that exist. And although it is difficult to establish a reliable scale, some international cuisine dishes known for their extreme degree of spiciness can be suggested.