Alessandro Pozzi

The active ingredient in chilli peppers is believed to be the phytochemical capsico, better known as capsaicin, the substance responsible for their heat. But is it possible to measure the "burning" power of a chilli pepper? The heat of a chilli pepper is measured in two different ways: through the Scoville Heat Units (S.H.U.) and the Dremann's Hotness Scale (D.H.S.).

Measurement according to the Scoville scale

The two scales are based on two different principles, both fairly empirical, and the heat rankings found in various places do not refer to the same group of chilli pepper varieties: anyone can create their own scale as they see fit, comparing chilli peppers in the preparation of their favourite sauce or anything else.

The Scoville Heat Unit is based on an empirical system that uses its own unit of measurement to assess the reaction of human skin on contact. This measure obviously varies in an unpredictable way due to numerous factors, including the tolerance of the individual.

Chilli pepper heat ranking

Depending on their strength, chilli peppers can be divided, more or less precisely, into three broad categories:

Fiercely hot-burning

• Habanero, also known as "the devil's revenge" (300,000 Scoville Heat Units S.H.U., scorching heat, intense spicy fruity flavour)
• Thai (100,000 S.H.U., white heat, persistent)
• Cayenne (50,000 S.H.U., slightly sweet and intense flavour)
• De Arbol (15,000 S.H.U., sharp heat, herbaceous flavour)
• Serrano (15,000 S.H.U., slightly acidic)

Other hot chilli peppers include the amarillo, limon, chiltepin, santaka, japones, rocoto, piquin (also known as petine), tabasco, puja, Guajillo, cascabel and mirasol (tropical fruit flavour).

Hot-pungent

• Jalapeño, fleshy and versatile (5,000 S.H.U., vegetal flavour)
• Ancho or poblano (1,500 S.H.U., slightly sweet, with a raisin flavour)
• Pasilla (2,500 S.H.U., slightly smoky flavour)
• New Mexico (1,000 S.H.U., herbaceous and earthy flavour, slightly sweet and acidic).

Mild-bland-sweet

• California (500 S.H.U., medium sweetness)
• Southwestern varieties such as red and green Anaheim (sweet and vegetal flavour)
• Cubanella, squash, chiloca, chowa, deaqua (slightly fruity and tart)
• Cherry (medium sweetness) and banana (100 S.H.U., barely sweet)
• Sweet bell (0 S.H.U., light, mildly sweet and vegetal), which includes the most common varieties such as Dutch and Mediterranean types in purple, brown, red, green, yellow and orange, the medium-sized Hungarian variety, and medium-sized Spanish red and yellow varieties (pimento).

The hottest chilli pepper in the world

According to the Guinness World Records, the hottest chilli pepper in the world is the Carolina Reaper, whose heat level measures approximately 1,569,300 Scoville Heat Units (SHU). It is a hybrid variety obtained through the crossing of the fiercely hot varieties "Pakistani Naga morich" and "Red Habanero", the favourites of its creator Ed Currie, a well-known grower at the Puckerbutt Pepper Company. This type of chilli pepper contains such a high level of capsaicin that when it comes into contact with the skin it causes actual burns.

Properties and benefits

Thanks to capsaicin, naturally found in the placenta — the thin membrane that surrounds the seeds — chilli peppers have decongestant and analgesic properties, act as a natural anticoagulant, and help to prevent conditions such as bronchitis and ulcers.

It is also worth noting that it aids digestion, lowers cholesterol, lowers high blood pressure and raises low blood pressure, treats haemorrhoids and fissures, and is ideal for keeping inflammatory conditions such as rheumatoid arthritis and rheumatism under control. It protects the capillaries, helps prevent heart attacks and is perfect for relieving the symptoms of colds, asthma and respiratory allergies.

To make the most of the properties of chilli pepper, the advice is to use it to prepare a hot and thirst-quenching spicy tea. Get some loose-leaf tea and dried chilli peppers, preferably small ones (5–6 cm in length) so that they can be left whole (chopped ones also work well). Bring the water to the boil and leave to infuse for 15–20 minutes, then serve hot or cold, according to taste. This particular drink has the characteristic of offering, on the first sip, the classic taste of tea, which is then enlivened by the typical "tingle" of the chilli pepper.