[CH] Hot Enough for You?
Chateau Stripmine (chateaustripmin@mcn.net)
Thu, 19 Jul 2001 20:13:56 -0600
Hot Enough for You?
© 2001 The Washington Post Company
Wednesday, July 18, 2001; Page F04
Chili history was made in 1912 by chemist Wilbur L. Scoville, an
employee of the Parke, Davis & Co. pharmaceutical
company of Detroit, now part of Pfizer Pharmaceutical Group. While
developing the company's muscle-ache balm Heet,
Scoville produced the first process to rate the pungency of a
chili pepper. His Scoville Organoleptic Test and resulting
Scoville Index measure the level of the heat-producing chemical
capsaicin in the flesh and seeds of the chili pepper.
In a series of sense-stimulating sessions Scoville prepared doses
of ground chili peppers for a physiological test using a
five-member tasting panel. "The method I have used is as follows,"
Scoville wrote in a report published in the Journal of
the American Pharmaceutical Association. "One grain of ground
capsaicin is macerated overnight in 100 cc. of alcohol.
After thorough shaking, filtered. This alcoholic solution is then
added to sweetened water in definite proportions until a
distinct but weak pungency is perceptible on the tongue."
At completion, he assigned a Scoville unit number to each pepper
variety, measured in multiples of 100.
Today, High-Performance Liquid Chromatography more accurately
tests chili pepper strength. But the results are still
reported in Scoville units.
On average, 1.5 Scoville units are equal to one part chili pepper
plus 1 million drops of water. The word "average" is
important. The pungency of chili peppers varies according to
climate and growing conditions, including the type of soil in
which the peppers are grown. The hottest part of any pepper is the
spongy, white, interior veins and attached seeds. Pure
capsaicin is rated at more than 15 million Scoville units.
The Anaheim is generally the mildest chili pepper sold in
supermarkets and the habanero is the hottest.
Selecting Peppers
Choose vibrantly colored peppers that are firm, without soft
spots, and show no signs of withering. Most chili peppers
may be placed on a paper towel in a plastic bag and refrigerated
for up to one week.
Preparing Peppers
Handle hot chilies cautiously. Wear rubber gloves when cleaning
and slicing them. Some cooks use a fork, rather than
fingers, to steady the chili on the cutting board. Keep hands away
from eyes. Thoroughly clean the knife, cutting board and
hands with soapy water.
The best remedy for the burning sensation that chilies can inflict
after ingestion is not beer or ice water but dairy products
such as milk and ice cream.
The following chili peppers, listed in order from hot to mild, are
available at most supermarkets.
Habanero These small (about two inches long), lantern-shaped pods
are near the top of the hot scale (200,000 to
325,000 Scoville units). Colors range from light green to orange
to red when fully ripe. The flavor is tropical and fruity.
Use cautiously in sauces, salsas and marinades. The habanero
(ah-bah-NEH-roh) is a close cousin of the fire-alarm
Scotch Bonnet (100,000 to 325,000 Scoville units). (Both pictured
on Page 1.)
Serrano These small, thin, pointed chili peppers (about 1 1/2
inches long) can pack a wallop (10,000 to 25,000 Scoville
units). In area supermarkets serranos (seh-RRAH-nohs) are dark
green. They ripen to a bright scarlet. The crisp, fresh
flavor is perfect for a fortified guacamole, salsa or relish.
Jalapeno This country's most popular chili pepper is medium-hot
(3,500 to 5,000 Scoville units), deep green in color and
two to three inches long and a half to one inch in diameter. The
thick flesh has a fresh, distinctive flavor. Jalapenos
(hah-lah-PEH-nyohs) are versatile, but pickles and salsa come to
mind. A dried, smoked jalapeno is called a chipotle.
Hungarian Wax A crisp, warm to moderately hot Hungarian (2,000 to
4,500 Scoville units) is three to five inches long and
1 1/2 inches in diameter and yellow in color. They are popular
pickled or fresh in salads and in sauces. Hungarian Wax
chilies are commonly mislabeled as far milder banana chilies.
Long Hot Crinkled and often slightly curled, long hots, about
seven inches long and 1 1/2 inches in diameter, are
commonly grown on the East Coast. Depending on weather conditions,
they can be warm to moderately hot (2,000 to
3,000 Scoville units). Use long hots in sauces, salsas and stews.
(Pictured on Page 1.)
Poblano The choice for chiles rellenos, the mild to moderate
poblano (1,250 to 2,500 Scoville units) is deep, dark green
and approximately 2 1/2 to three inches wide and four to five
inches long. Roast and peel poblano peppers before stuffing.
A dried poblano (poh-BLAH-noh) is called an ancho (AHN-cho).
Poblano peppers are frequently mislabeled as pasilla
(pah-SEE-yah) peppers in supermarkets. (Pictured on Page 1.)
Anaheim The mild and sweet Anaheim (800 to 1,400 Scoville units)
measures about seven inches long and two to three
inches in diameter. These medium green chili peppers are usually
roasted and peeled before being added to salsas and
sauces or roasted on the grill. They are mild enough to add to
fruit salads. Ripe, red Anaheim peppers are known as chili
Colorado.
For more information on the world of chili peppers and the people
who love them go to www.fiery-foods.com.
-- Walter Nicholls
Carl Camper
chateaustripmin@mcn.net