Capsaicin Molecule

For That Hot & Oh So Spicy Geek In Your Life...

As seen on The Big Bang Theory!

The stuff chilis are made Of..literally. Capsaicin is responsible for that bite and that pungency which makes chili peppers (at least the hotter varieties) such a challenge to eat raw. One word of advice, never touch a habanero and then use the restroom without first washing your hands thoroughly...

Pure capsaicin is lethal stuff, as even a 16 million-fold dilution of pure capsaicin still provides a pungent and spicy punch ;) Chilis pungency/hotness are measured in Scoville Units, here is a chart for your comparison:

• 0-100 - most Bell/Sweet pepper varieties.
• 500-1000 - New Mexican peppers
• 1,000-1,500 - Espanola peppers
• 1,000-2,000 - Ancho Pasilla peppers
• 1,000-2,500 - Cascabel Cherry peppers
• 2,500-5,000 - Jalapeno Mirasol peppers
• 5,000-15,000 - Serrano peppers
• 15,000-30,000 - de Arbol peppers
• 30,000-50,000 - Cayenne Tabasco peppers
• 50,000-100,000 - Chiltepin peppers
• 100,000-350,000 - Scotch Bonnet Thai peppers
• 200,000 to 500,000 - Habanero peppers
• 350,000 to 580,000 - Red Savina peppers (a variety of habanero)
• 855,000 to 1,050,000 - Naga Jolokia peppers
• Around 16,000,000 Scoville Units is Pure Capsaicin

Maroon shirt with the capsaicin molecule printed in bright red on the front.