*  Exported from  MasterCook II  *
 
                        Hot Pepper Scoville Scale-Ch
 
 Recipe By     : Chili-heads
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Misc.                            Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         The Chile Pepper Magazine:
                         Arbol           15-30  f
                         Ancho            1-1.5 f
                         Aji Rojo        30-50  f
                         Cayenne        30-50 f
                         Cherry           .1 -.5 f
                         Chipotle        50-100 f
                         De Arboll       15-30  f
                         Guajillo       2.5-5   f
                         Habanero       100-300 f
                         Red Savina Hab 350-577 f
                         New Mexico      .5-1   f
                         Tam Jalapeno   2.5-5   f
                         Pasilla          1-1.5 f
                         Poblano          1-1.5 f
                         Pequin          30-50  f
                         Pepperoncini    .1-.5  f
                         Rocotillo      1.5-2.5 f
                         Rocoto          30-50  f
                         Serrano          5-23  f
                         Tabasco         30-50  f
                         Thai            50-100 f
                         Yellow Wax       5-15  f
 
 
 FROM: THE PEPPER GARDEN:
 
 Ancho/Poblano   1,000 to 1,500
 Bell            100 to 600
 Cayanne         30,000 to 50,000
 Cherry          0 to 3,500
 Cuban           0 to 500
 De Arbol        15,000 to 30,000
 Thai Hot        30,000 to 100,000
 Jalapeno        2,500 to 10,000
 Mirasol         2,500 to 5,000
 New mexican     500 to 2,500
 ornamental      0 to 50,000
 Paprika         0 to 2,500
 Pasilla         1,000 to 1,500
 Pimiento        0
 Piquin          50,000 to 100,000
 Serrano         10,000 to 20,000
 Squash          no information
 Wax             0 to 40,000
 Aji             30,000 to 50,000
 Habenaro        80,000 to 150,000+
 Tobasco         30,000 to  50,000
 Rocoto          30,000 to 60,000
 
 FROM: RED HOT PEPPERS (heat ratings 0 to 10)
 
 Hungarian Wax   sweet=0/hot=5
 Bell Pepper     sweet=0/MexiBell=3 to 5
 Cascabel        hot=4
 Cayanne         hot to very hot=7 to 8
 Cherry          sweet or hot=0 to 4
 Chiltepin       very hot=8 to 9
 Cubanelle       sweet=0
 Datil           very hot to very very hot=10
 De Arbol        hot=7
 Floral Gem      hot=6 to 7
 Fresno          hot=5 to7
 Mirasol         hot=4 to 5
 Habenaro        very very hot=10+
 Jalapeno        hot to very hot=1 to 5+
 New Mex         mild to hot=1 to 4
 Pasilla         medium to hot=3 to4
 Pepperoncini    sweet to mild=0 to 1
 Pimento         sweet=0
 Poblano         mild to hot=3 to 4 (included mulato & ancho)
 Rocoto		undeterminded but very very very hot=10+  (really what it says!)
 Santa Fe Grand  medium hot to very hot=6
 Scotch bonnet   very very hot=10+
 Serrano         hot to very hot=6 to 8
 Tabasco         very hot=8 to 9
 Tomato          sweet=0
 
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