How to measure "heat"/"hot" of chili & what species is "spiciest"?

Question

any one out there can help?

Answer 1

Just use scoville units. The hottest is the Naga Jolokia.

Answer 2

There are two methods to measure the "heat" of something:
The older and most common way is the Scoville scale, which is basically how many drops of sugar water to 1 drop of the substance renders a taste that "heat" cannot be detected. So 1 drop of Habenero takes upwards of 200,000 drops of sugar water to disappear
The newer method is the Gillett Method which uses 'high performance/pressure liquid chromatography', which basically means that a computer 'sees' how many molecules of capsaicin (the hot chemical) are in the item and then puts it on a hotness scale, which is basically a rating of "parts per million".

As for what is hottest; right now the Naga Jolokia is holding the top spot behind chemicals that are man made. However you CAN make unbelievably hot chili without using the hottest peppers around, try looking into mixing ingredients that can make a jalapeno seem quite a bit hotter than it's 'rating' would normally indicate (kind of like putting a tiny bit of salt on sweet cereal, it can make it so sweet even kids will pass!)

Answer 3

One uses the Scoville scale. How this is done is by dilluting the "hot" stuff until it can no longer be perceived as burning. If it requires to be dilluted 10000 times in its volume of water, then the product tested has a rating of 10000 on the Scoville scale.

There is some argument that some chili from the North of India (see second link) may be approaching the million on the Scoville scale (hotly disputed, it seems).
At that level, it is more self abuse than gastronomy...

Answer 4

855,000–1,041,427 Naga Jolokia [6][7][8][9]
350,000–577,000 Red Savina Habanero
100,000–350,000 Habanero Chile [10], Scotch Bonnet [10]
100,000–200,000 Jamaican Hot Pepper [5]
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper [10], Tabasco pepper
10,000–23,000 Serrano Pepper
7,000–8,000 Tabasco Sauce (Habanero)[11]
5,000–10,000 Wax Pepper
2,500–8,000 Jalapeño Pepper
2,500–5,000 Tabasco Sauce (Tabasco pepper) [11]
1,500–2,500 Rocotillo Pepper
1,000–1,500 Poblano Pepper
600–800 Tabasco Sauce (Green Pepper) [11]
500–1000 Anaheim pepper
100–500 Pimento [5], Pepperoncini
0 No heat, Bell pepper [5]

Answer 5

In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test". It is a subjective dilution-taste procedure. In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of "testers" then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste (feel) the heat.

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Habanero at 300,000 plus Scoville units! One part of chile "heat" per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin. Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today a more scientific and accurate method called liquid chromatography is used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.

Includes list of Chile peppers and their Scoville Heat Units. Due to variations in growing conditions, soil and weather, peppers tend to vary between the lower and upper levels listed, but can go beyond them.

BTW: Red Savina Habanero is rated hottest!

Answer 6

Scoville units are the measure. Typical green pepper is about 100. A Habanero pepper is the hottest at about 250,000 scoville units.

Answer 7

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Answer 8

Spiciness is measured on the Scoville Scale.

http://en.wikipedia.org/wiki/Scoville_scale

Answer 9

They use Scoville heat units. Look it up if you want to read how it is measured

Answer 10

I think habanero peppers are the hottest.