RE: [CH] Tepin Vs. Red Savina

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> 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.

What's the standard for this, dried, whole pod?

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