At 06:46 PM 9/5/00 -0400, Oatmeal Jack wrote: >Did they actually have a Red Savina to run the test on at the same time or >did they just surf the net and find 577? I have had Indians eat my >Savinas and tell me that they had hotter peppers back home so maybe this >is one of them. Guess we will just have to get some seeds and feel the >heat of both. A lot of this subjectivity comes from the 5 different capsianoids. My understanding is they act on different parts of the mouth with different burns. Jalapenos aren't as hot as a hab, but I'd much rather eat a hab as the heat isn't as ragged nor does it seem to linger as long. A cayenne has a very smooth burn for me that is full-mouthed and lingering like the jalapeno but not as discomforting. So my theory is that a lot of people think the heat of lesser-cap/scoville chiles is hotter not because of the actual cap-level, but because of the negative vibes of that particular capsianoid on their mucus membranes, hence they don't enjoy the experience as well as they do with other heater-molecules.. carp ps: Heh-heh. He said "Hence" on the chile-heads list.