Blair P. Houghton wrote:
> Bob Terwilliger wrote:
> > Beware of this delicacy, for it can be shockingly hot to the unprepared
> > palate.
>
> > 4 dry red chile pods
>
> There are 17,000 kinds of chile peppers. Most of which turn red when
> ripe and all of which can be dried.
>
> However, the spiciness of them is nearly 6 orders of magnitude in
> range.*
>
> So, naturally, if you don't say what kind of pepper to use, it will in
> some cases be shockingly hot - or sadly bland - to any palate.
>
> --Blair
>
> * - theoretically for capsaicin, log(16000000) = 7.204; for measured
> values of naturally occurring peppers, log(855000) = 5.932

The hottest I've ever heard of were Red Savina habaneros, which came
in at 580,000. There's one that's 855,000 now?

Have you ever used Pure Cap? Great for adding heat w/o altering
flavor. It is right around 500,000.

--Bryan