On Sun, 28 Sep 2008 17:58:43 -0700, Mike wrote:

> "Dimitri" > wrote in message
> ...
>>
>> "blake murphy" > wrote in message
>> ...
>>> On Sat, 27 Sep 2008 13:30:46 -0700, Dimitri wrote:
>>>>
>>>> Here is the actual scolville scale
>>>>
>>>> You can see where the Ancho and Poblano range.
>>>>
>>>> Dimitri
>>>>
>>>> pepper Type Heat rating (in Scoville
>>>> heat
>>>> units)
>>>
>>>> Smoked Jalepeno (Chipotle) 10,000
>>>
>>>> Jalepeno
>>>> 3,500-4,500
>>>
>>> i wonder why smoking would double or almost triple the scoville units?
>>> shrinkage? i don't recall seeing dried jalapeños other than chipotles.
>>>
>>> your pal,
>>> blake
>>
>> I was looking at that myself - I suppose the scoville units are a ratio of
>> capsicum to the flesh. I believe the smoking process reduces the amount
>> of "flesh" by removing moisture there be increasing the scoville ratio.
>>
>> I would think that's how it works.
>>
>> Dimitri
>
> It concentrates the heat in the pepper.
> Heat also seems to make peppers get hotter.
> I smoked some Habaneros last fall and they were blazing hot.. I added a
> smoked Habby to a jar of canned smoked salmon and pressure cooked it.
> the Habby put a hurting on my guts the next morning.

so there is a heat factor in addition to the shrinkage (i.e., more bounce
to the ounce)?

your pal,
blake