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How hot is it? ;-)

Posted By: Joe Ames
Date: Thursday, April 18, 2002 at 7:03 a.m.

Pure Capsaicin --------------16,000 000
Red Savina Habanero-----------350,000 to 550,000
Habanero----------------------200,000 to 300,000
Scotch Bonnet and Thai--------100,000 to 350,000
Chiltepin and Pequin----------50,000 to 100,000
Cayenne and Tabasco-----------30,000 to 50,000
De Arbol----------------------15,000 to 30,000
Serrano and Chipotle----------5,000 to 15,000
Japapeno and Mirasol----------2,500 to 5,000
Ancho Poblano-----------------2,500 to 3,000
Cascabel and Cherry-----------1,000 to 2,500
Ancho and Pasilla-------------1,000 to 2,000
Espanola and Anaheim----------1,000 to 1,500
New Mexican and Pepperoncini- 500 to 1,000
Bell/ Sweet and Pimiento------0 to 100


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