Capsaicin Molecule

The stuff chilis are made of, literally. Capsaicin is responsible for that bite and that pungency which makes chili peppers (at least the hotter varieties) such a challenge to eat. One word of advice, never touch a habanero and then use the restroom without first washing your hands thoroughly. A pepper’s hotness is measured in Scoville Units. Pure capsaicin is lethal stuff, as it takes a 16 million-fold dilution of pure capsaicin for it not to be present on the Scoville Organoleptic Test. 0-100 – most Bell / Sweet pepper varieties 500-2,500 – Poblano peppers 2,500-8,000 – Jalapeno peppers 10,000-23,000 – Serrano peppers 30,000-50,000 – Cayenne and Tabasco peppers 50,000-100,000 – Chiltepin peppers 100,000-350,000 – Scotch Bonnet and Habanero peppers 350,000 to 580,000 – Red Savina peppers (a variety of habanero) 855,000 to 1,050,000 – Naga Jolokia peppers 15,000,000 -16,000,000 – Pure Capsaicin Maroon shirt with the capsaicin molecule printed in bright red on the front.