For That Hot & Oh So Spicy Geek Girl In Your Life 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 Capsaicin’s molecular structure in that same orange color of oil that settles out of really hot food on a raspberry babydoll (fitted) t-shirt.

$18.99 at ThinkGeek
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