The Peppers
Our Peppers
Scoville Heat Units (SHU): 2,500 – 8,000
The jalapeño is pretty much the perfect amount of heat for those that like a little kick, but don’t
want to challenge their taste buds to a duel. Most people can tolerate the heat and enjoy a jalapeño. It’s one of the
great culinary peppers in the world, finding its way into Tex-Mex dishes, Thai recipes, Spanish
foods, and much more. This is truly a pepper that’s found its niche, and it’s got big time fans all
over the world. At 2 to 3.5 inches in total length it is moderate in total size. Some are stouter and some are longer. Jalapeños are typically picked (and eaten)
while they are still green in color and not totally ripe. There are those that prefer a totally ripened red jalapeño pepper which are wonderful to eat and have developed into a different flavour, but most people go for the green. The heat comes from the capsaicin found in the pepper, particularly in the
membrane that you’ll see around the seeds when you cut one open and the inner lining of the flesh.
Scoville Heat Units (SHU): 100,000 – 350,000
This peppers colour varies from green, then yellow, orange to red when ripe. However some varieties such as the one we use stays orange. It has a fruity flavor with a thin skin and flesh. It has citrus notes and is very widely used and known. At one point, the
habanero held the crown as the hottest hot pepper in the world, but don’t let the fact that certain peppers have passed it by fool you into underestimating it. For most people this is a
seriously hot pepper and unlike many of the hotter peppers, it has a unique citrus-like taste
that makes it very popular in all sorts of culinary adventures.
Scoville Heat Units (SHU): 800,000 – 1,463,700
Scoville Heat Units (SHU): 850,000 – 1,100,000
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