Chilli pepper is the fruit of plants in the genus Capsicum. Varieties range from sweet bell peppers with little or no heat to extremely hot chillies. Their pungency is mainly caused by capsaicinoids, especially capsaicin, which activate heat-sensitive receptors in the mouth. Chilli heat is commonly expressed using Scoville Heat Units (SHU).
Scoville values vary by variety, growing conditions and testing method. Bell peppers are generally 0 SHU; jalapeños are commonly around 2,500–8,000 SHU; serranos around 10,000–25,000 SHU; cayenne varieties often around 30,000–50,000 SHU; and habanero types can range from roughly 100,000 to several hundred thousand SHU.
Example: use jalapeño in salsa, poblano in chiles rellenos and Scotch bonnet in Jamaican-style jerk preparations.
Handling tip: use gloves when handling very hot chillies, avoid touching eyes and wash equipment thoroughly to prevent cross-contact.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
