The Scoville heat scale measures how spicy a hot pepper might be as well as anything made from chili peppers such as hot sauce. The scale is named after Wilbur Scoville, who developed the test in 1912.
Our Produce Director Rich Conger has shared this chart with us measuring the heat of various peppers, some of which you can find in our Produce department. The Scoville Heat Scale is especially useful for consumers when deciding how much hot pepper to use in a given recipe. The scale allows consumers to select spicier (hotter) peppers to their personal preference. Green peppers are at the bottom of the scale (no heat) while the hottest pepper you can buy are the Carolina Reaper peppers.
If stuffed peppers are on the menu for dinner, you’re most likely reaching for bell peppers. Zero heat for a delicious meal.
Italian Long Hot Peppers are slightly spicier but still tame for those not accustomed to spicy foods. Roast these peppers in olive oil and garlic, adding them to chicken, seafood or salad dishes.
Spice up your life with jalapenos! They are spicy but not TOO spicy. Add slices to your guacamole, in a bowl of chili or top tacos for a kick.
We don’t suggest taking a bite out of a Ghost Pepper unless you’re feeling extremely brave but there are ways to add this pepper to dishes with minimal pain. Combine a blended ghost pepper with sea salt to make Chili Salt. It’s a 5 minute recipe that allows you to add some heat to your dish without breaking a sweat while you dig in. Another option is adding a ghost pepper to pizza sauce for a Roasted Vegetable Pizza with Ghost Pepper Sauce.
We don’t advise ever trying Pure Capsaicin (Trust us – we watched a video on YouTube and it was not pretty) but you can add some Tabasco sauce to a dish instead. Pure Capsaicin is extracted and used to spice the hot sauce. Use Tabasco in a Classic Eggs Benedict recipe for breakfast or add a small amount for flavor on dishes from scrambled eggs to mac and cheese.