Chile Heat Scale

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Chile Heat Scale Ingredients

Instructions for Chile Heat Scale

Approximate Rating Scoville Units Chile Varieties : 10 100,000-300,000 Habanero, Scotch bonnet : 9 50,000-100,000 : Chiltepin : 8 30,000- 50,000 Piquin, Cayenne : 7 15,000- 30,000 : de Arbol : 6 5,000- 15,000 : Serrano : 5 2,500- 5,000 Jalape?o, Chipotle, Mirasol : 4 1,500- 2,500 Cascabel : 3 1,000- 1,500 Ancho, Pasilla : 2 500- 1,000 New Mexican, Anaheim : 1 : 100- 500 Cherry : 0 0 Mild Bells, Pimiento Spelling The word "chile" is both an adjective and a noun referring to the plant and pod of a hot pepper, as in "chile pepper" (singular) and "hot chilies" (plural). On the other hand, "chili" or "chilli" is a stew-like mixture. "Chili powder" is a spice blend used to make chili; it usually contains a combination of dried ground New Mexican, Anaheim or Cayenne chile peppers, as well as garlic, cumin and other spices. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :? Mikes Resort BBS, Fayetteville,AR,(501)521-8920? From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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