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Chile Pepper Heat Levels

spice, info

1 sweet banana 0
1 pimiento 0
1 mild bell 0
1 cherry .1-.5
1 mexi-bell .1-.5
1 pepperoncini .1-.5
1 r-naky .1-.5
1 anaheim .5-1.5
1 coronado .5-1
1 el paso .5-1
1 numex big jim .5-1
1 espanola 1-1.5
1 pasilla 1-1.5
1 poblano 1-2.5
1 ancho 1-3
1 cascabel 1.5-2.5
1 rocotillo 1.5-2.5
1 sandia 1.5-2.5
1 mirasol colorado 2.5-5
1 guajillo 2.5-5
1 tam jalapeno 2.5-5
1 yellow wax,hungarian 2.5-5
1 yellow wax, sante fe 5-6
1 yellow wax, cascabella 15
1 mulato 5-15
1 jalapeno 3.5-15
1 hidalgo 6-17
1 sandia, new mex red 5-30
1 de arbol 5-30
1 serrano 7-25
1 japones 20-60
1 guero 25-30
1 red pepper flakes 25-30
1 cayenne 15-50
1 espanola, wiri-wiri 15-50
1 pequin 15-50
1 tabasco 30-50
1 aji rojo 30-50
1 rocoto 30-50
1 chiltepin 50-100
1 chipotle 50-100
1 mirasol 50-100
1 thai 50-100
1 santaka 50-100
1 haimen 70-80
1 carolina cayenne 100-105
1 tabiche 100-105
1 african birdseye 100-130
1 kumataka 125-150
1 bahamian, malagueta, 100-150
1 habanero 100-300
1 hab (scotch bonnet) 200-300
1 red savina hab 350-577

SOURCES: Al Rice BILL KELLOGG rain@hothouse.iglou.com (Rain) The Whole Chile Pepper Book Vegetarian Gourmet

Yield: 1 text file

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