Ranking 10 Peppers on the Scoville Scale

iStock
iStock

In 1912, pharmacist—and assumed spicy food lover—Wilbur Scoville developed a system for measuring the level of heat in peppers and other spicy by measuring them in Scoville Heat Units, a.k.a. SHU, or the concentration of capsaicin found within them. Here are 10 peppers and how they rank on the Scoville Scale. How many would you be willing to give a try?

1. NAGA JOLOKIA (OR BHUT JOLOKIA) PEPPER

This is about as hot as a pepper gets at 855,000 to 1,050,000 Scoville units. It's not at the very top of the scale because that spot is reserved for pure capsaicin, the component in hot peppers that make them have that "burn." At the time this pepper was tested for the Scoville scale, the Red Savina (see below) was the hottest pepper in the world, and the bhut jolokia was found to be nearly twice as hot as that. It's reported that eating just one seed from this scorcher can make your mouth hurt for up to 30 minutes after you consume it. And you had better not get it in your eyes.

2. RED SAVINA PEPPER

The red savina was specifically grown to be a super-hot chili. Frank Garcia of GNS Spices in Walnut, California invented it (or bred it, I guess, would be more accurate), but people have been having trouble growing the red savina up to the level of hotness Garcia did, even when they have a certified red savina seed. Even so, you can find most red savinas somewhere between 350,000 and 580,000 on the Scoville.

3. HABANERO PEPPER

It's believed to have originated in the Yucatan and has a bit of a citrus flavor to it. The bhut jolokia is often mistaken for a habanero, but you would know the difference as soon as you bit into one. The habanero is only (only) 100,000 to 350,000 Scoville units.

4. DATIL PEPPER

It can be called a sweeter, fruitier version of the habanero. But just because it's sweeter doesn't mean it packs less punch: it can go up to 300,000 units on the Scoville, just like the Habanero can. It can also be milder, going all the way down to 100,000 units. You can find lots of datil peppers in the St. Augustine, Florida, area.

5. ROCOTO (ALSO LOCOTO) PEPPER

It isn't really found in the U.S. too much. It's common in South American countries and used in their cooking quite a bit. And it's so pretty! It can be a fairly mild pepper at 50,000 Scoville units, which is the equivalent of a really spicy cayenne pepper, but they can take you by surprise at 250,000 units as well.

6. CHILTEPIN PEPPER

It grows in Central America, Mexico, and the southwestern U.S. They're just little guys. The pepper is also known as the chile tepin, tepin being a Nahuatl word that means "flea." But don't let their little size fool you! Their heat is intense, measuring between 50,000 and 100,000 Scoville units. But if you can get through the first minute or so, you'll probably be OK: the heat is super strong but subsides quickly.

7. PEQUIN PEPPER

You probably know this pepper, but you may not realize it. It's one of the main ingredients in the cholula sauce you'll often find at Mexican restaurants. It's not too bad, being comparable in heat to the Cayenne at 30,000 to 60,000 Scoville units. But the taste is much different: it's supposed to have a smoky, nutty flavor.

8. CAYENNE PEPPER

It's a bit milder, rating at 30,000 to 50,000 Scoville units. It's named after the French Guiana city of Cayenne. I'm sure you're familiar with the cayenne pepper; it's ground and sold as a pretty common spice. Although it's only halfway down on the scale, it's definitely has some kick to it and is too hot for some people.

9. SERRANO PEPPER

It has just a little more kick than a jalapeño: 10,000 to 20,000 Scoville units. Not bad at all. You can also put some chipotle peppers in this category; a chipotle is really just a jalapeño that has been dried and treated.

10. JALEPENO PEPPER

At 2,500 to 10,000 Scoville units, it's pretty mild compared to the rest of these scorchers.

10 Delicious Facts About McDonald's Shamrock Shake

McDonald's
McDonald's

Many people overdo it with the drinking on St. Patrick's Day, but it's not always Guinness or Jameson that gets them into trouble. Sometimes it's the Shamrock Shake, McDonald's uniquely green and often elusive seasonal treat. Here’s the skinny on the 660-calorie indulgence.

1. The Shamrock Shake wasn't originally known as The Shamrock Shake.

The original name of the cult classic milkshake was slightly less alliterative. It was called the St. Patrick’s Day Green Milkshake. Catchy, no?

2. The Shamrock Shake is a charitable endeavor.

What does the Shamrock Shake have to do with the Ronald McDonald House and the Philadelphia Eagles? Everything, according to the fast food giant. When Eagles tight end Fred Hill’s daughter was being treated for leukemia in 1974, Fred and his wife spent a lot of time in waiting rooms and noticed many other emotionally depleted families doing the same. He thought it would be healthier for families if they had a place to call home while their children were being treated, so he used his football connections to get in touch with a local advertising agency that did work for Mickey D’s. They agreed to give profits from the Shamrock Shake toward a home near the Children’s Hospital in Philadelphia, which ended up becoming the first-ever Ronald McDonald House.

3. Uncle O'Grimacey used to be the Shamrock Shake's ambassador.

Back in the early ‘80s, a fairly offensive character named Uncle O’Grimacey was used to promote the seasonal shake.

4. No McDonald's restaurant is required to offer the Shamrock Shake.

In 2012, it was announced that, for the first time, the Shamrock Shake would be available in all McDonald's nationwide—but not all restaurants have to carry them. Regional managers decide whether their stores will carry the shakes each year.

5. Jimmy Fallon once depleted a New York City restaurant's entire Shamrock Shake supply.

If you’re a New Yorker and you didn’t get a much-craved Shamrock Shake in 2011, it’s probably Jimmy Fallon’s fault. When he caught wind that a Union Square Mickey D's had the elusive dessert, he totally cleaned them out—purchasing more than 100 shakes for his audience. New Yorkers were not pleased with Fallon.

6. The Shamrock Shake got an ice cream offshoot (that didn't fare so well).

Despite the smashing success of the shake, the Shamrock Sundae was a dismal failure. Introduced in 1980, it was discontinued after just a year. Apparently people prefer their unnaturally green desserts in shake form as opposed to scoop form. Though this year, they're trying again: in honor of the Shamrock Shake's 50th anniversary, McDonald's is also introducing an Oreo Shamrock McFlurry.

7. There have been many super-sized versions of the Shamrock Shake.

For a few years, a giant shake was poured into the Chicago River to help contribute to the green hue it’s dyed every year. A donation was also made to the Ronald McDonald House.

8. The McDonald's app will help you track down a Shamrock Shake.

Are you one of those unfortunate souls who has to hunt the shake down every year? McDonald's official app can help. In 2020, for the first time in three years, the Shamrock Shake will be offered at all McDonald's locations. If you're not sure of the nearest one near you, the McDonald's app has a full directory to help.

9. You can make your own Shamrock Shake at home.

If you still can’t find a shake, you have one other option: make your own.

10. In 2017, McDonald's engineered a special Shamrock Shake straw.

In 2017, McDonald's unveiled an amazing innovation for Shamrock Shake lovers: the STRAW. Short for Suction Tube for Reverse Axial Withdrawal, the STRAW was designed by real engineers at the aerospace and robotics engineering firms JACE and NK Labs—specifically with the Shamrock Shake in mind. What sets the device apart from conventional straws is the sharp bend in its shape and the three, eye-shaped holes in addition to the opening at the bottom end. The extra holes are positioned in a way that allows drinkers to take a sip of a new layered version of the frosty treat that’s equal parts top mint layer and bottom chocolate layer.

Wales Is Home to the Baked Bean Museum of Excellence

Baked Bean Museum of Excellence
Baked Bean Museum of Excellence

If you don't think it's possible to get excited about beans, you've clearly never been to the Baked Bean Museum of Excellence in Port Talbot, Wales. The site is filled with memorabilia celebrating canned baked beans, but the legume-loving "superhero" in charge of it all may be the most intriguing attraction.

Before legally changing his name to "Captain Beany" in 1991, the owner of the Baked Bean Museum was a Welsh man named Barry Kirk, according to Atlas Obscura. He was born in 1954 and spent the early part of his adulthood working in the computer department of a British petroleum plant in South Wales.

But his life took a much different direction in 1986 when he broke the world record for longest time in a baked bean bath at 100 hours. He fully adopted his Captain Beany persona five years later and began painting his face and head orange. He also started dressing in a gold-and-orange superhero costume. Since then, he's raised nearly $130,000 for charity by performing various bean-related stunts like pushing a can of beans along the beach with his nose. His biggest claim to fame, though, is his Baked Bean Museum, which he opened in his two-bedroom council flat in 2009.

Baked Bean Museum of Excellence.
Baked Bean Museum of Excellence

Visit Captain Beany's home and you'll find more baked bean swag than most people see in a lifetime. His lavatory has been transformed into the "Branston Bathroom," with the British product's logo embellishing every surface, and the kitchen is all about Heinz. The museum also features vintage advertisements, collectible cans, and knick-knacks like a pair of baked bean cufflinks. And if you ever start to feel overwhelmed, Captain Beany will be there as your personal guide in one of his tomato-sauce-orange outfits.

Baked Bean Museum of Excellence.
Baked Bean Museum of Excellence

The Baked Bean Museum of Excellence is technically free to enter, but Captain Beany does accept donations that he gives to charity. You can visit the Port Talbot institution from Monday through Friday between 10 a.m. and 5 p.m.

[h/t Atlas Obscura]

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