Chiles of the Yucatan

Chiles
By Dani Knod

The spicy-burn of peppers is directly related to the amount of the substance capsaicin found within the ribs and seeds of the pepper. When capsaicin is consumed, it actually fools the nervous system into believing the body is being burned causing the release of endorphins, the body’s natural painkiller. As no damage is really being done, a slight buzz or euphoria is experienced... a natural ‘chile high’. Since some peppers have more and others less of this tell-tale ingredient, the Scoville Test was developed to scientifically rank the capsaicin-potency of chiles. Check out a few of our most popular chiles, and add a little fire to your next meal!

If you’ve chomped a chile and think you are on the verge of dying, remember this little tip: capsaicin is NOT soluble in cold water, so drinking it will not help. Bread and milk are suggestions, but I have found SALT the almighty cure for quenching the fire of the mouth! Sprinkle some on your tongue and keep eating... It’ll go away!

  • Bell Pepper
  • 0 Scoville Units

  • Poblano
  • 2,500 – 3,000 Scoville Units

  • Jalapeño
  • 2,500 – 5,000 Scoville Units

  • Serrano
  • 5,000 – 25,000 Scoville Units

  • Chile de Arbol
  • 15,000 – 30,000 Scoville Units

  • Habanero
  • 200,000 – 300,000 Scoville Units


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