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Oscar Mayer Wienermobile
27-foot long
fiberglass
hot dog on a lightly toasted bun
Chili Pepper Heat Ratings in Scoville Units
In 1912 Wilbur Scoville, a pharmacist for Park Davis created a scale for
pepper hotness. It was based on the amount of dilution it would take for
the pepper to be unnoticed by a taster.
Pepper |
Scoville Units |
| Bhut Jolokia - aka "ghost chili" | 1,001,304 |
| Habanero | 300,000 |
| Piquin | 140,000 |
| Tien Tsin | 60,000 |
| Dundicut | 60,000 |
| Jalapeño | 55,000 |
| Sanaam | 40,000 |
| Cayenne | 40,000 |
| Crushed Red (Pakistan) | 40,000 |
| Arbol | 35,000 |
| Crushed Red (California) | 20,000 |
| Ground Hot Red | 20,000 |
| Chipotle Pepper | 15,000 |
| Ancho Pepper | 3,000 |
Hot Tip:
If you find your mouth on fire after eating spicy foods, don't try to
extinguish it with water. The best thing is to drink a glass of milk.