Hot Or Not? The Spice Of Life

I like spicy food, although it's not something I originally embraced, as the UK (my birthplace) tends to have a relatively bland diet. However, my tastes have expanded considerably since I have lived in the USA, and my palate has changed over the years so that I now enjoy a moderate bit of heat.

My normal "limit" would be in the Jalapeno range, possibly with the odd forage into Serrano territory. More than that becomes uncomfortable - I am not one of the "Hey, I bet I can eat THIS!" crowd.

Peppers are graded on a scale of heat called the Scoville scale - they have measurements for everything, don't they? The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test.

The scale is useful, even though it is somewhat subjective as it depends upon the tester's reaction to the "spicy" component in peppers and hot sauces - capsaicin. Even so, with the Jalapeno pepper rated from 1,000 - 4,000 Scoville units and the Habanero and Scotch Bonnet at 100,000 to 350,000, you can be assured there is quite a kick from the latter.

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