Some like it hot, and that includes the spicy heat of hot peppers added to entrees, beverages, and desserts. Others value hot peppers for their help with pain relief and other health benefits. For those who can’t stand the heat, proper pepper selection, care, and preparation can help turn down the heat as needed.
The spicy heat of hot peppers is measured in Scoville Heat Units (SHU), named after Wilbur Scoville. The heat units were originally determined by a panel of individual tasters. Chili peppers were ground and added to a sugar-water solution. The solution was continuously diluted until the panelists found the solution no longer burned their mouths. Each pepper was assigned a number based on the amount of sugar-water solution needed to reach that point. Today, a more accurate, less subjective high-performance liquid chromatography method can be used for measuring the pungency of hot peppers.
Poblano and sriracha rate between 1,000 and 2,500; jalapenos up to 8,000; cayenne and Tabasco can peak at 50,000; Thai peppers 50,000 to 100,000; and habaneros up to 350,000. Some of the hottest peppers include the Carolina Reaper at 2,300,000, Dragon’s Breath at 2,500,000, and Pepper X at 3,180,000. For a bit of a surprise, try Shishito peppers, where only one out of ten peppers is rated at 1,000 or higher SHU. The only way to tell which one is hot is by taking a bite. To enjoy the citrusy flavor of habanero peppers but not the heat, grow the All-America Selections winner Roulette.
Ornamental peppers are edible as well as pretty. Most will rate anywhere from 10,000 to 50,000 SHU. Chilly Chili ornamental pepper produces an abundance of attractive yellow, orange, and red upright fruit on 10 to 12” plants. As the name suggests, they have almost no heat.
Weather influences productivity and the heat in peppers. They grow and produce best when day temperatures are 70° to 80° F and night temperatures are 60° to 70° F. Cold, heat, and drought are the most common causes of blossom drop, misshapen fruit, and a poor harvest. When summer is filled with long, hot days, hot peppers tend to be even hotter.
Harvest most hot peppers when fully mature and red for the strongest flavor. Green chili and jalapeno peppers are harvested when green. And some, like jalapeno, habanero, and Anaheim, are hot whether they are harvested when green or red.
Label hot peppers when growing, harvesting, and storing them. Many sweet and hot pepper varieties look similar, and confusing the two could be unpleasant. Consider planting them in separate spaces in the garden to further avoid misidentification and keep a glass of milk handy in case you need to neutralize the sting.
If desired, the heat of peppers can be turned down when preparing favorite recipes. Most of the capsaicin that gives hot peppers their heat is in the white membrane that houses the seeds, so removing this along with the seeds will provide the flavor with less heat.
Wear rubber gloves and avoid touching your face and eyes when working with hot peppers, as they can burn. Wash your hands, utensils, and cutting boards when finished.
Adding hot peppers to your meals will also provide many health benefits. Use them fresh and can, freeze, or dry the surplus to enjoy later or share with family and friends.
Melinda Myers has written more than 20 gardening books, including the Midwest Gardener’s Handbook, 2nd Edition, and Small Space Gardening. She hosts The Great Courses “How to Grow Anything” streaming courses and the nationally syndicated Melinda’s Garden Moment TV & radio program. Myers is a columnist and contributing editor for Birds & Blooms magazine. Her website is www.MelindaMyers.com.
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