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Tabasco Scoville

The "heat" scale. I have Moruga, Orange Scorpion, Bhut Jolokia (ghost pepper) and 7-Pot growing right now.


naga jolokia, Heat rating: 855,000 Scoville units Region: Indian Description: Known as the hottest pepper in the world this pepper is more than 400 times hotter than the Tabasco pepper. It can be made into a paste or a powder and added to Indian, Middle Eastern and other cuisine to create a scorchingly hot dish.

Abendessen abendessen, essen, habanero, hot, hot mamas, hotmamas, käse, käse spätzle, käsespätzle, kässpätzle, mahl, mahlzeit, nudeln, salat, scharf, scoville, scoville skala, spätzle, tabasco

Im November 2013 wurde die Carolina Reaper als die schärfste Chili-Sorte der Welt ins Guinness Buch der Rekorde aufgenommen. Bis zu 2,2 Millionen Scoville hat die knallrote Schote, zum Vergleich hat Tabasco meist zwischen 2,5 und 5 Tausend. Die Carolina Reaper ist also sau-fucking-scharf! Sean Evans und Chili Klaus essen in folgendem Clip aus Liebe [ ]

von Dream Garden 101

List of Top 20 Hottest Peppers

Peppers by Heat Scale : Bhut Jolokia (Scoville 1,000,000) Red Savina (up to Scoville 580,000) Habanero (Scoville 500,000) Scotch Bonnet (Scoville 250,000) Malagueta (Scoville 100,000) Murupi (Scovi…


Hot Pepper Picture Chart | Tabasco Sauce Rules! I could eat it on Ice Cream.


cayenne pepper, Heat rating: 30,000 – 50,000 Scoville units Region: Americas, African, Asian Description: Long, red and slender with a sharp piquant flavour. A favorite in Creole, African, and Asian cuisines, it is often dried and ground into powder or made into a hot sauce. Similar in flavour to the tabasco pepper.

Scoville units are used to measure the amounts of capsaicin in peppers, the chemical compound that causes “heat” in spicy foods—well this box is LOADED! House-made pickled hot peppers, Mazi Piri-Piri Sauce, Clancy’s Fancy Hot Sauce, Ground Chilli de Arbol (our favorite at franny’s!) Calabrian Pesto Sauce and a bag of Zapp’s Tabasco potato chips!


4 chilli peppers, cleaned and finely chopped juice of one Lemon 3 cloves of garlic, minced one tablespoon of chopped fresh parsley, (optional) one tablespoon Paprika 4 tablespoons of Olive Oil 1 teaspoon Salt Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers. Grind and mix all ingredients to a fine paste by hand or use a blender or food processor. If you want to go hotter add ground cayenne pepper of pepper flakes to taste.