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On the extreme upper end of the scale is the habanero pepper. Sometimes called the Scotch bonnet, this pepper rates as high as a head exploding 500,000 Scoville Units.
Don’t be confused with chili — the beef and bean stew that cowboys love. Most chileheads probably love [url=http://www.rtnagel.com/louboutin.php]louboutin[/url] chili — but they are really two very different things.
As mentioned above, chile peppers are the most common source of the mouth burning heat, but not the only one. Mustard, horseradish, ginger, black pepper and [url=http://www.maximoupgrade.com/hot.php]hollister france[/url] several other foods [url=http://www.lcdmo.com/hollister.php]hollister france[/url] can also deliver the goods. But really, “horseradish-heads” sounds silly.
It has been said that these sauces are [url=http://www.achbanker.com/home.php]hollister[/url] to your typical jalapeno what Mount Everest is to an ant hill.
Reaching Even Higher
Why does this shock them? Because to a chilehead the jalapeno is a nice, tasty little pepper. But not very hot. In fact there are far more peppers and heat [url=http://www.achbanker.com/home.php]hollister france[/url] levels above it than [url=http://www.msc-sahc.org/moncler.asp]moncler pas cher[/url] below.
The burning [url=http://www.1855sacramento.com/peuterey.php]peuterey outlet[/url] sensation in chile peppers comes form a chemical called capsaicin. The level of apparent heat we feel is measured on something called the Scoville Scale and the amount is given in Scoville Units. It’s much too complicated to explain how this is determined here — but basically, the more capsaisin in a pepper [url=http://www.orlando-apts.com/nfljerseys/]cheap nfl jerseys[/url] the hotter it will feel and the more Scoville Units it will be given. The Scoville Scale is linear — so a pepper with a 1000 Scoville units will feel twice as hot as one with 500.
Heaven help us.
Now, let’s look at the nacho jalapeno slice.
The Thai Chile comes in at around 75,000 Scoville Units — or 75 times hotter than a ballpark jalapeno. These peppers are used in many traditional Chinese and Southeast Asian cuisines. But don’t expect to encounter them at the egg roll place in the mall food court. These are way too hot for most people and most mass market places us chile oil or less hot peppers. You need to go to an authentic or high end Oriental restaurant to get them. Trust me, you’ll know when you bite into one.
The term “chilehead” is used by people who love hot peppers and spicy foods to describe themselves. Of course, this is from chile pepper — the main source of much of the mouth burning heat they love.
Who or What are These Chileheads?
I [url=http://www.maximoupgrade.com/hot.php]hollister[/url] hope you enjoyed those facts. If you love spicy foods, I have a website you might enjoy. Kitchen Spice Rack will help you choose the right design for your kitchen and your style of cooking. Visit us today and check out the selection of Wall Spice Racks
If you think that jalapeno slices are mouth scorching and you gasp for breath, break out in a sweat and have to blow your [url=http://www.getconversational.com]hollister pas cher[/url] nose after eating them — Uhhhh…you may want to stop reading now.
Your normal ballpark nacho jalapeno slice will typically rate about 1,000 Scoville Units. A fresh, unpickled jalapeno about 5,000.
It often comes as quite a shock to the true chilehead when someone admits that the hotter thing they have ever eaten is a ballpark nacho jalapeno. [url=http://www.getconversational.com]hollister france[/url] Even more surprising to us is that this is true for most people.
Amazingly this is not the hottest food. The habanero variety, Red Savino, is considered the hottest pepper on the [url=http://www.rtnagel.com/airjordan.php]nike air jordan pas cher[/url] planet — but it is nothing compared to some of the extreme hot sauces being marketed today. By extracting the capsaicin and and concentrating it, hot sauce creators have achieved the unbelievable heat levels of 3,000,000+ Scoville Units.
Hot Chile Peppers
And this is the realm of the true chilehead who puts this stuff on hamburgers, sandwiches, chicken wings — and in chili.
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