1. Carolina Reaper (2.2 Million SHU)
2. Trinidad Moruga Scorpion (2 Million SHU)
3. Chocolate 7 pot (1.8 Million SHU)
4. Trinidad Scorpion (1.5 Million SHU)
5. Bhut Jolokia (1.3 Million SHU)
6. Ghost Pepper (1 Million SHU)
7. Red 7 Pot (780,000 SHU)
8. Chocolate Habanero (700,000 SHU)
9. Red Savina Habanero (500,000 SHU)
10. Scotch Bonnet (350,000 SHU)
SHU = Scoville Heat Units
“Devoted to education and research related to chile peppers.”
The Chile Pepper Institute is the only international, non-profit organization devoted to education and research related to Capsicum, or chile peppers. Established in 1992, the Institute builds on the research of chile peppers since the famous horticulturalist Fabian Garcia (the father of the U.S. chile pepper industry) began standardizing chile pepper varieties in 1888. The Institute is located on the New Mexico State University campus, Las Cruces, NM in Gerald Thomas Hall, Room 265. In the Institute, visitors will discover chile research posters, chile pepper books, art, and hundreds of high-demand and hard-to-find chile pepper seed varieties.
- One fresh, medium-sized green chile pod has as much Vitamin C as six oranges.
- One teaspoon of dried red chile powder has the daily requirements of Vitamin A.
- Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.
- Teas & lozenges are made with chile peppers for the treatment of a sore throat.
- The Capsaicinoids (the chemical that make chile peppers hot) are used in muscle patches for sore and aching muscles.
- Wild chiles are easily spread by birds because birds do not have the receptors in their mouths to feel the heat.
- Chile peppers originated in South America and then spread to Central and North America.
- The Indians of the American tropics cultivated the chile pepper for centuries for both its culinary and medicinal uses.
- On his first voyage to the Western hemisphere, Christopher Columbus mistakenly called the fiery chile pod “pepper” because of its heat, believing it to be a relative of black pepper.
- All chile peppers are edible, even ornamentals. Ornamentals, however, have been bred for their appearance and usually have little to no flavor, or can be very hot.
- Chile peppers are relatives of tomatoes, potatoes, and eggplants, which all belong to the nightshade family.
- The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.
- There are 26 known species of chile pepper, five of which are domesticated.