When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution!
Japones Hot Pepper
Grows 24-30 inches tall. Multi-branched plant with green pods turning dark red. Plant spaced 12-18 inches apart, in rows 3 feet apart, or in a 3 gallon pot for an indoor house plant. These dried chiles also are known as Japanese chiles and resemble the Chile De Arbol. Use them to make a red dressing: Grind with water, vinegar, sugar, and ginger to add color and heat to vegetables or grilled meats. Try topping your enchiladas with this flavorful red chile sauce. Also good for adding color and heat to pickled foods.
Days to Maturity: 60 Days