[CH] The Results are In!
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 1 Jul 2002 11:47:28 -0400
Hi All --
Thanks to all of those that participated in the Chile Poll -- I received 31
responses in all. Also, I think that the responses represented a fairly
broad spectrum of list members -- active posters, lurkers, men, women,
older, younger, Northern Hemisphere, Southern Hemisphere, mild, wild, etc.
etc. I think that we should have a relatively representative list here.
Before I show you the results, a few notes:
1. I tabulated a "Total Score" for each chile by assigning 15 points for
each mention of the "List of One", five points for the "List of Three", and
three points for the "List of Five". Thus, each list for each voter was
worth 15 points. The results below are sorted according to total points.
If anyone would like a sortable Excel file to play with, e-mail me off list.
2. I did not differentiate between fresh and dried chiles -- i.e., jalapeno
= chipotle, poblano = ancho, etc.
3. I did not (intentionally) separate chiles within "major type" -- i.e.,
Red Savina = chocolate hab = orange hab (I did differentiate between habs
and Scotch bonnets, of course). If you see any such separation in the list
below, it is due to my own ignorance in failing to group the chiles
correctly.
4. A few list members were unable to narrow their list from three to one.
In those cases, I used 100 iterations of a random number generator to select
one chile from the list of three. Anyone who wants more details can e-mail
me off list.
5. Others e-mailed me an ordered list of five chiles -- in this case, I
used the first chile as the "List of One" and the first three chiles as the
"List of Three".
Please feel free to contact me if you would like more info or have any
questions. In general, the top three to six chiles or so are not very big
surprises. The list, however, is quite long and varied.
One thing I wonder about is the New Mexico chile -- many who listed this
chile included it in their paired-down lists (it appeared on all three of my
lists -- 1, 3, and 5), meaning that its supporters are staunch. This may be
a difficult chile to obtain, however, I would guess that many list members
have not tried it (or have not been fortunate enough to consume it in
quantity). But, based on its support by the few, I wonder if it would have
stolen some votes from jalapeno, Anaheim, and poblano/ancho if more people
had tried it.
Anywho, this was fun and thanks again to those who voted.
Matt
Chile Name Total Score List of 5 List of 3 List of 1
habanero 284 23 19 8
jalapeno/chipotle 241 22 17 6
cayenne 219 18 12 7
poblano/ancho 90 15 6 1
New Mexico 88 6 5 3
serrano 59 8 4 1
rocoto 47 4 4 1
scotch bonnet 39 3 3 1
Thai bird 27 4 3
Tabasco 26 7 1
Fresno 23 1 1 1
wiri-wiri 23 1 1 1
Super chili 23 1 1 1
Anaheim 22 4 2
Big Jim 22 4 2
Caribbean red 14 3 1
aji amarillo 11 2 1
paprika 11 2 1
Peter pepper 11 2 1
cabai 8 1 1
chile de arbol 8 1 1
chocolate Congo 8 1 1
cubanelle 8 1 1
Czech. black 8 1 1
datil 8 1 1
marconi rosso 8 1 1
sport 8 1 1
de arbol 6 2
Hungarian hot wax 6 2
pasilla bajio 6 2
aji omnicolor 3 1
Bangkok orange 3 1
chiletepin 3 1
cumari 3 1
fatalii 3 1
guajillo 3 1
gypsy 3 1
mulato 3 1
pepperoncini 3 1
St. Lucia 3 1
yellow bumpy 3 1
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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