Hot Peppers: Preserving the Heat!

Mild peppers are often referred to as sweet peppers, and those with more heat are referred to as hot peppers. The mildest peppers are bell, banana, cubanelle, and pimiento peppers. The traditional hot pepper is the jalapeño, but newer varieties have been recognized with pepper connoisseurs seeking out the so-called "ghost" pepper and other extremely hot peppers. In the middle are serrano, red cayenne, and yellow hot wax peppers. New varieties are introduced regularly.  According to the New Mexico State University Chile Pepper Institute Trinidad Moruga Scorpion and Caroline Reaper are nearly double the heat of a ghost pepper. Peppers with even more heat continue to be developed.

Measuring the Heat 

One method of measuring the pungency of peppers is Scoville heat units (SHU) which indicate the amount of capsaicin present. The higher the Scoville rating, the hotter the pepper. The scale starts at 0, the measure of heat in a bell pepper.

• A jalapeño measures between 2,500 to 8,000 SHU.
• A habanero ranges from 100,000 to 350,000 SHU.
• Bhut Jolokia, known as the ghost pepper, hits the 1 million mark. 
• Generally, small peppers contain more heat than larger peppers.

Capsaicin, the chemical in peppers that make them hot, is concentrated in the membranes and seeds. The concentration of heat in a recipe can be adjusted by removing some or all the seeds and/or membranes. 

Caution: Wear gloves when working with hot peppers to keep the capsaicin oil away from your eyes and sensitive areas. Glasses are also a good protection. Wash hands thoroughly with soap and water before touching your face.

Preserving Hot Peppers

Read the article “Preserving Those Colorful Garden Peppers” for tips on canning, freezing, and drying peppers.  Penn State Extension Let's Preserve Peppers provides directions for canning and freezing peppers including recipes for pickled peppers and relishes.

References: 

Bosland, P., & Walker, S. (2010, February) "Measuring Chile Pepper Heat", Guide H-237. College of Agricultural, Consumer and Environmental Sciences, New Mexico State University.

NIST National Institute of Standards and Technology, US Department of Commerce. (2022, June 27). "How do you Measure It? Heat of a Pepper"

Zepp, M., Hirneisen, A., & LaBorde, L. (2023, July 6). "Let's Preserve: Peppers."