Is there any trick to tell how spicy a chili pepper is?

Question

Why are some peppers spicier than others? Like some serranos, anaheims, jalapenos, and pasilla peppers are hotter than others. I like the milder ones, but can't tell the difference. Brother in law says you can tell by it's length (the longer, the spicier). Anyone know if this is true; I don't really think it is.

I meant to say, is it possible to tell which chiles are spicier with one specific type of chile. For example, if you are looking at a basket of jalapenos, can you tell which ones will be more mild in flavor? I used anaheim peppers recently because I've had experience with them being mild, but the ones I recently cooked were nearly in-edible (my tolerance for spicy food isn't high, though I am working on it). So what was different with the mild ones I ate?

Answer 1

There tends to be predictable differences between different varieties of peppers.

But, within a single variety (a basket of jalapenos) there is no way to tell how hot it is from the outside. A pepper's heat has a lot to do with the conditions it grew under (temp, water) and that it not reflected in the pepper's appearance.

Answer 2

Tell your brother-in-law he's misinformed. The smaller the pepper, the more the heat.

As far as judging them beyond that, the first thing to do is taste it. Although, this may leave you in some pain.

Next, smell it. You'll get a good idea of it's heat just by taking a good whiff.

Beyond that, it pretty much just gets scientific. There are actually two tests known as The Scoville Organoleptic test and the High Performance Liquid Chromatography. But, unless you're a scientist, I'd rule these out!

One thing I've learned, growing up in a town that celebrates chilies, there are certain conditions that will affect the heat of a chili pepper. The biggest is a very hot, low water growing season. This will inevitable make chili peppers hotter. Can't tell you why though. Another I've found is to be late season. Seems to me that late season chilies tend to be warmer. Don't know if it's the cooler nights or what, but I always buy my bushel of chilies earlier in the season.

Sorry I can't help you out much more beyond that. Just remember that the biggest rule is smaller chili, hotter flavor.

Answer 3

Many people disregard this myth. But the fact is, the myth is true. The smaller the pepper is, the hotter the pepper will be. Many people say that the heat in the pepper comes from the seeds, but in fact, the heat comes from the membranes, or the ribs in the pepper. It is hotter while small, because the heat of the pepper, is concentrated. Though, as the pepper grows, the acids, and juices will spread out among the pepper, thus making it more mild.

Answer 4

I believe Alton Brown (Food Network) has described the Smaller the pepper, the hotter. The Habanero (or Scotch Bonnet) is the hottest on the Scoville scale - like drinking hot molten iron!

Answer 5

The rule is the smaller the pepper the hotter it is. Remeber to use gloves when cutting them or you will pay big time..I learned that lesson the hard way!

* to make the pepper a little more mild remove all the seeds and veins

Answer 6

Usually the smaller the pepper the spicier. Also the thickness of the walls of the peppers can indicate spiciness (thinner, spicier - thicker, sweeter).

Answer 7

I don't think your brother in law is right because habanero's are the hottest peppers on earth and they are a short fat pepper. I think the best way to tell if it's hot is to smell it.
If you can get close enough to sniff it, it's probably mild.

Answer 8

There is no rule for judging the flavor of peppers. However the general rule of thumb is: larger the pepper the milder it is.

Answer 9

check out this site hot peppers are measured in scoville heat units. in general the hottest are the small peppers and long thin peppers. Sweet peppers tend to be boxier .

http://www.chetbacon.com/peppers/Hotpeppers.html