how much scoville units is a ghost pepper
855,000 – 2,480,000
title: Scoville scale text: Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people title: Scoville scale text: scale, and may vary in content during ripening. Capsaicin is the major capsaicinoid in chili peppers. Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most title: Capsicum annuum var. glabriusculum text: very hot, measuring between 50,000 and 2,500,000 Scoville units. The tepin can be hotter than the habanero or red savina, with the highest levels seen in green fruit 40-50 days after fruit set. However, since this pepper is harvested from wild stands in the Mexican desert, the heat level of the fruit can vary greatly from year to year, depending on the amount of natural rainfall that occurs during the time the fruits are forming. During drought years, fruit heat levels can be weak, and during normal rainfall years, the highest heat levels are produced. Also there is a large title: Scotch bonnet text: Scotch bonnet Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is native to the Caribbean islands and Central America. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet are grown on some of the Caribbean islands, called cachucha peppers. These peppers are used to flavour many different dishes and cuisines worldwide and are often title: Trinidad Scorpion Butch T pepper text: was, for three years, ranked the most pungent ("hot") pepper in the world according to "Guinness World Records". A laboratory test conducted in March 2011 measured a specimen at 1,463,700 Scoville heat units, officially ranking it the hottest pepper in the world at that time. One possible secret to the chili's heat, according to a cultivator of the pepper, is fertilizing the soil with the liquid runoff of a worm farm. In August 2013, Guinness World Records recognized the Carolina Reaper as the hottest pepper in the world, at 1,569,300 SHU. Trinidad Scorpion Butch T pepper The Trinidad scorpion pepper