Understanding the HEAT...
The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers.
Wilbur Lincoln Scoville, January 22, 1865 – March 10, 1942 was an American pharmacist best
known for his creation of the "Scoville Organoleptic Test", now standardized as the Scoville scale.
He devised the test and scale in 1912 while working at the Parke-Davis pharmaceutical company to
measure pungency, "spiciness" or "heat", of various chili peppers.
Using the table of 'heat' we have put on each of our Hot Pepper Market jams a pepper indicating how
hot the jam is. Considering how 'HOT' we wish the jam to be, we use more or less of the pepper.
Our Chipotle Jam is considered medium heat. On the Scoville scale it is between 5,000 - 10,000.
Chipotle peppers are smoked jalapeno peppers.
In our Red Chili Jam we use 'Fresno chili' therefore we consider it less hot. Looking at the Scoville scale
you will notice it is rated between 3,500 - 10,000. Keeping in mind the quantity used and how we
recommend using it we held back the heat.
Our hottest jam would be the Mango Habanero Jam. It's for those of you who like it 'HOT'!! The flavor of
the mango comes through yet the heat of the habaneros is very predominating. Noting the Scoville
scale you will see the habanero pepper is close to the top.
Our Strawbanero Jam is mild. Even though the habanero is a very hot pepper we used just enough to
spice up the jam yet making it enjoyable for those who don't like it 'HOT'.
For those of you interested in looking at the Scoville scale we have included a link for you. Please take a
look and give us feedback regarding how we rated Hot Pepper Market jam.