Measuring Chile Pepper Heat i Scoville Units
Maʻeu pe faapefea ona fua le maualuga o le vevela o ituaiga eseese o pepa? Pepa o tau o loʻo faʻatatau i Scoville Heat Units , o se metotia na faia e Wilbur Scoville i le 1912. O le auala muamua na faʻaaogaina ai tagata e iloilo ai le tele o vaega o le suka suka e tatau ona faʻaitiitia ai le vevela. I aso nei, ua faasaoina tagata e le gata i lea, ma o se faagasologa fou ua taʻua o le HPLC, poo le High-Performance Liquid Chromatography, e fuaina ai le tele o capisaicin i vaega i le miliona.
Capsaicin o le kulupu lea e tuʻuina atu ai le vevela. O le siata o loʻo i lalo ifo pepa pepa, ma le 0 o le agamalu ma 10 le vevela aupito maualuga.
I aso nei, o poloka pepa aficionados ua lokaina i le malosi o le tauvaga e fatu ai le pepa aupito sili ona manaia a le lalolagi. Talu mai le 2011, ina ua amata le vevela o le tauvaga (pun ua faamoemoeina), o le igoa sili ona manaia o le pepa na suia lima i le tele o taimi ao tulai mai koluse fou ma fesuiaiga o gafa. I le 2013, o le Carolina Reaper na faaigoa e le Guinness Book of World Records le pepa aupito sili ona manaia a le lalolagi, fuaina i le 2,200,000 SHU. O se koluse i le va o Pakistani Naga ma le Red Habanero .
O le i ai o tagata faʻamalosi i pepa paʻi o se mea faʻafefe i mammals. Ae ui lava i lea, e masani lava ona maua e tagata le fiafia ma e oʻo lava i aʻafiaga mai le afaina o le capedicin. Fans of chiles e faʻapipiiina lenei mea i se faʻasalaga faʻamalosi o endorphins. O esega eseʻese e faʻaaogaina ai le malosi o le palasaicics: faʻaaogaina luga, o le vevela o le chile e maua ai le toomaga i tiga o muscle ma nisi ituaiga o neuropathy.
Faʻafeiloaʻiga o Pepa Fua i Scoville Units
| Eseese | Faʻailoga | Laʻasaga Faʻaoʻo |
| Taleni Matagofie, Faʻi Faʻata, Pimento | 0 | Negigible Scoville Heat Units |
| Mexi-Bells, New Mexica, Niu Mekisiko, Anaheim, Big Jim, Peperonicini, Santa Fe Grande, El Paso, Cherry | 1 | 100-1,000 Unite Tumau Scoville |
| Coronado, Mumex Big Jim, Sangria, Anaheim | 2 | 1,000 - 1,500 Scoville Heat Units |
| Pasilla, Mulato, Ancho, Poblano, Espanola, Pulla | 3 | 1,500 - 2,500 Scoville Heat Units |
| Hatch Green | 4 | 2,000 - 5,000 Scoville Heat Units |
| Rocotillo | 5 | 2,500 - 5,000 Scoville Heat Units |
| Yellow Wax, Serrano, Jalapeno, Guajillo, Mirasol | 6 | 5,000 - 15,000 Scoville Heat Units |
| Hidalgo, Puya, Hot Wax, Chipotle | 7 | 15,000 - 30,000 Scoville Heat Units |
| Chile De Arbol, Manzano | 8 | 30,000 - 50,000 Scoville Heat Units |
| Santaka, Pequin, Super Chile, Santaka, Cayenne, Tobasco, Aji, Jaloro | 9 | 50,000 - 100,000 Scoville Heat Units |
| Bohemia, Tabiche, Tepin, Haimen, Chiltepin, Thai, Yatsufusa | 10 | 100,000 - 350,000 Scoville Heat Units |
| Savali Hainaero, Chocolate Habanero, Indian Tezpur, Scotch Bonnet, Orange Habanero, Fatali, Tiapolo Toung, Kumataka, Datili, Birds Eye, Jamaican Hot | 11 | 350-855,000 Scoville Heat Units |
| Ghost Pepper (Bhut Jolokia aka Naga Jolokia), Trinidad Moruga Scorpion | 12 | 855,000-2,100,000 Scoville Heat Units |