The Devil's Fire

If you know anything about me, then know you that I love hot food. My spice cabinet and my vegetable basket are both full of chilies from around the world: Jalapeños, Hungarians, Thai, Serranos, Dundicuts, Japones, Anchos, Cascabels, de Arbols, Scotch Bonnets...the list is long and hot. I mostly use them sparingly in everyday cooking, they give almost everything (even chocolate) a certain subtle zing when applied carefully. But I also use them liberally (some say sadistically) in some foods, and they can be powerful attention-getters in that guise.

There is a scale of chili hotness, developed by one Wilbur Scoville, to rate the various chilies with respect to each other. Capsicum is the chemical that gives hot peppers their heat and the Scoville scale is pretty much just a subjective rating of capsicum level. At the bottom end of the scale is the nearly capsicum-less bell pepper (zero Scoville Units). Jalapeños are about 2500-8000 SU. Thai chilies weigh in at 50,000-100,000 SU. Note that there is a range because chilies vary wildly in hotness even within the same variety.

At the top of the scale, sitting firmly in tongue-scorching, brain-pickling terrain, is the mighty Naga Jolokia chili from India. This bad boy crashes through the roof of the scale at over ONE MILLION Scoville Units. Better put on some protective fire gear if you are thinking of doing battle with the Naga.

Habañeros, the hottest chili available in these parts (and former king of the heap before they decided to measure the nagas) comes in at up to 577,000 SU. Still incredibly hot, you will not be disappointed by these orange fiery beauties. They have a searing, sharp heat, that comes on slowly at first and then jumps you like a bandito. Just remember: there is the heat of 100 jalapeños in one habañero. As the fire builds and your mouth becomes numb, you begin to wonder if you will survive the assault. After about a half hour of pain, you are left with a warm glowing heat that stays with you long after the adrenalin rush runs out. Eating an habañero whole is one sure way to prove to yourself that you are still alive.

So, love chilies, but respect them. And next time you are about to bite into a bell pepper, just remember that there is a naga in there somewhere, just waiting to strike.