I’m a capsaicin addict…..

If you enjoy spicy food as much as I do, then you’re probably addicted to capsaicin too.

Capsaicin is the chemical compound that gives peppers that burning sensation when you eat them, and stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.

If you didn’t already know; there is a scale that tells you how much capsaicin is in any type of pepper called the “Scoville scale“. It’s named after Wilbur Scoville, and you don’t need the boring details, but basically the higher the number the more it burns.

The table below (that I borrowed from Wikipedia) outlines the Scoville heat rating of some common peppers:

Scoville scale
Scoville Heat Units (SHUs) Type of pepper
855,000–1,050,000 Bhut Jolokia
350,000–580,000 Red Savina Habanero
100,000–350,000 Habanero chile
Scotch Bonnet Pepper
Datil pepper
Jamaican Hot Pepper
African Birdseye
Madame Jeanette
50,000–100,000 Thai Pepper
Malagueta Pepper
Chiltepin Pepper
Pequin Pepper
30,000–50,000 Cayenne Pepper
Ají pepper
Tabasco pepper
Hot Chipotle peppers
10,000–23,000 Serrano Pepper
Mild Chipotle peppers
2,500–10,000 Jalapeño Pepper
Guajillo pepper
New Mexican varieties of Anaheim pepper
Paprika (hungarian wax pepper)
500–2,500 Anaheim pepper
Poblano Pepper
Rocotillo Pepper
100–500 Pimento
0 No heat
Bell pepper

I’ve tried quite a few (but not all) of these peppers, and you better believe I’m going to eat every single one of those peppers as soon as I can get my hands on them (even the dreaded Bhut Jolokia).

Stay tuned and make sure to EAT MORE HEAT!SM


1 Comment

  • Teresa Carnes 2014 Jan 15 / 22:48

    I to am addicted to capsacin in the form of crushed red pepper flakes I eat 2-3 bottles a day I just eat them straight from the bottle but I am needing to know the amount of potassium in the flakes because I am a dialysis patient and my potassium is elevated and this is the only thing I can think of that would be causing the increase any help would be great! Teresa Carnes

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