Re: [CH] Tepin Vs. Red Savina
Dave Anderson (Chilehead@tough-love.com)
Tue, 18 Apr 2000 18:53:33 -0700
I think Uncle Steve's heat scale is about as good as any I've seen.
The Guiness Book lists Red Savina as the world's hottest, but......
A couple of years ago a friend who is a chemist for a spice
company ran High Pressure Liquid Chromatology tests on several
varieties of chiles for me. I had some Red Savinas which had been
grown by my wife's cousin in the San Francsco Bay area under
ideal conditions and orange habaneros grown here in the desert
under conditions which I like to describe as "benign neglect"<G>. It
was close, but the orange habbies had more capsiacin.
I have just received some "Bird Chiles" from Burma, and I have
dried Francisca and Red Savinas, which were received fresh from
Art Pierce, our director of chile procurement last fall. They were
grown by GNS Spices, who hold the plant patents. I'll send them in
for HPLC testing and let you know the results. If anyone has any
other dried pods which they would like tested, e-mail me privately.
Dave Anderson
TLCC
http://www.tough-love.com
> Check out the heat scale at:
> http://usHOTstuff.com/Heat.Scale.htm
>
> Tepins are also called "bird" peppers, there are a lot of small Chiles that
> fall it the category because of there size and the fact that most grow in the
> wild and are eaten by, you guessed it, birds.