The Scoville Scale Test

Chillies are available consistently throughout Australia.  They vary in size, colour and intensity.  Chilli is a great addition to many recipes.  It can be difficult to determine how hot a chilli will be without practicing when cooking.   In 1912 American chemist Wilbur Scoville devised a test to rate the heat of chilli peppers.   This test is now known as the Scoville scale , where chillies can be rated on their heat and intensity.

Some common examples are;  

Capiscum is a zero on the Scoville scale

Jalapeno pepper is 2,500-5,000 Scoville

The Common Red/Green Cayenne pepper in Australia is 25,000-50,000 Scoville

Birds eye chili is 50,000-100,000 Scoville

From India the Bhut Jolokia is a whopping 850,000-1,100,000 Scoville

Roasting chilli on the bbq before using will leave a great extra taste to your recipe.


Experimenting with chilli can be a lot of fun, try slicing a Red Cayenne Chilli nice and fine then tossing it through a Mango and Prawn Salad.  The heat of the chilli and the sweetness of the mango works extremely well together.  The chilli will give the mango an enhances wonderful  flavour.

Adding extra sliced Green Chilli to you next Thai Green Cicken Curry will give it the bite you have been looking for.

Try blending fresh garlic, ginger, red chilli, oil and lemon juice until pureed, marinated sliced chicken breast for half an hour and cook on the bbq,  serve with fresh salad.

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