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What variety of pepper packs the most capsaicin,or whatever it is that burns our lips and tongues?
 
A: That would be the habanero. Pepper experts say on e variety of these little orange flamethrowers can be about 70 times hotter than a typical jalapeno.

There's a way to measure the heat of a pepper-besides how much it makes you run around the house fanning your tongue and sweating from your head, that is. It's called the Scoville scale. In 1912, Wilbur Scoville developed a way to measure capsaicin. That's the chemical compound in peppers that stimulates nerve endings in the tongue.

In Scoville's test, a solution of the pepper extract was diluted in sugan water until the spiciness was no longer detectable to tasters.Sweet bell pepper, which contains no capsaicin, has a Scoville rating of zero,meaning mo water is required to dilute its fire.A typical jalapeno has a Scovill rating of8,000 times. That means its extract has to be diluted 8,000 times before the capsiaicin is undetectable. Habaneros have a rating of somewhere around  300,000-and the red savina habanero pepper has been tested at 577,000 Scoville units. Experts say that makes them the hottest peppers.

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