To the Hot Peppers and Foods Web-Place

It's peak season, people!  The chile crops are ripening. There is an abundance of fresh, local ingredients.

This is the time to dive in and bask in the beautiful world of fiery foods. 

These pages are here to inspire you to that quest, which, by the way, has innumerable  health benefits as well as a class-A enjoyment factor.

Come on in, the heat is fine here..

"El Enchilado"  original watercolor

Hottest Peppers and  Respective Scoville Heat Units:

5,300,000 Police grade Pepper spray 

2,100,000 Carolina Reaper

1,200,000 Scorpion pepper

1,001,304 Naga-Bih Jolokia pepper

855,000 (reported) The Naga Jolokia pepper (Capsicum frutescens)

350,000-577,000 Red Savina habanero (Capsicum chinense Jacquin)

100,000 - 350,000 Habanero (Capsicum chinense Jacquin)

100,000 - 325,000 Scotch bonnet (Capsicum chinense)

100,000 - 225,000 Birds Eye pepper

100,000 - 200,000 Jamaican Hot pepper

100,000 - 125,000 Carolina Cayenne pepper

95,000 - 110,000 Bahamian pepper

85,000 - 115,000 Tabiche pepper

 75,000 - 80,000 Red Amazon Pepper

50,000 - 100,000 Thai pepper (Capsicum annuum)

50,000 - 100,000 Chiltepin pepper

40,000 - 58,000 Piquin pepper

40,000 - 50,000 Super Chile pepper

40,000 - 50,000 Santaka pepper

30,000 - 50,000 Cayenne pepper (Capsicum baccatum

and Capsicum frutescens)

30,000 - 50,000 Tabasco pepper (Capsicum frutescens)

15,000 - 30,000 de Arbol pepper

12,000 - 30,000 Manzano pepper