Hot peppers get their heat from capsaicin, a natural substance that produces a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicin has no flavor or odor, but works directly on the pain receptors in the mouth and throat. In fact, it is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.
Capsaicin is found primarily in the seeds and white ribs that run down the middle of peppers. If you remove these parts you will be able to temper the amount of heat that’s in the pepper. Capsaicin tends to be distributed unevenly throughout the flesh, so some parts of the pepper still may be hotter than others. It is recommended that you wear gloves when removing the ribs and seeds in peppers.
The Capsaicinoid content of peppers is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper’s heat. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros, which are some of the hottest peppers, pack a blistering 200,000 to 350,000.
For comparison’s sake, pure capsaicin has a Scoville heat unit score of 16 million.
Bhut Jolokia: 1,001,304 (officially)
Dorset Naga: 923,000
Red Savina Habanero: 350,000 to 577,000
Chocolate and Orange Habanero: 200,000 to 350,000
Scotch Bonnet: 100,000 to 250,000
Jamaican Hot: 100,000 to 200,000
Thai: 50,000 to 100,000
Piquin: 40,000 to 58,000
Cayenne: 30,000 to 50,000
Serrano: 10,000 to 25,000
Hungarian Wax: 5,000 to 10,000
Jalapeño: 2,500 to 8,000
Anaheim: 1,000 to 2,500
Ancho Poblano: 1,000 to 1,500
New Mexico: 500 to 1,000
Pepperoncini: -100 to 500
Bell Pepper: - 0