I was forwarded a link to this article the other day by a friend at work. In the summer I normally grow some chilli's out on the patio, although with last years distinct lack of summer, I did not have much luck and they all rotted on the bush before getting ripe. I found this article very interesting indeed. These chilli farmers in Dorset have grown some record breakingly hot chilli's, called the Dorset Naga.
I found it quite hard to believe how hot these are, especially considering where they are grown, I mean I normally associate chilli's with coming from hot, exotic countries like India, Thailand, South America, and then Dorset!
Anyway, the scale to measure the heat of a chilli is called the Scoville scale. To give you an idea of just how hot these are lets put it into context -
FROM HOT TO NOT
Scoville Heat Units
Pure capsaicin: 15m to 16m
US Police-grade pepper spray: 5m
Dorset Naga: 923,000
Red Savina habanero: 577,000
Scotch bonnet: 100,000-325,000
Jamaican hot pepper: 100,000-200,000
Cayenne pepper: 30,000-50,000
Jalapeno pepper: 2,500-8,000
Tabasco sauce: 2,500
Pimento: 100 to 500
Bell pepper: 0
So although I love a spicy meal, I think these ones are too spicy even for me! I just imagine getting chopping them, then rubbing my nose or eyes afterwards. Ouch.
Going to the toilet after chopping these does not even bear thinking about! Makes my eyes water.