Chili pepper hotness scale and chili links
	For all you chili pepper fans here's a copy of the Redwood City Seed Company Hotness Scale, reprinted with permission, along with some hot web links.

Hotness Scale The Redwood City Seed Company Hotness Scale measures hotness according to the number of ounces of salsa that will be made detectably hot with the addition of one ounce of pepper pods. Generally red fresh fruit are 2-3x hotter than green fruit, and dried pods are 2-10x hotter than fresh pods. (f=fresh pods; d=dried pods) 16 f Demre 25 f Anaheim 42 f Sandia 55 f Almapaprika 60 f Santa Fe Grande 95 f Santo Domingo Pueblo 133 f Serrano 135 f Ancho Mexican Large 135 f Mulato 380 f Mexican Negro 400 f Jalapeno, green 500 f Aci Sivri 500 f Manzano or Rocoto 1,300 d Guajillo 3,500 d Aji Brown 3,500 d Aji Rojo 3,500 d Aji Yellow 5,700 f Yatsufusa 5,925 f Habanero 6,700 d Thai 8,000 d De Arbol 10,000 d Habanero 10,000 f Merah 10,000 f Red chili 10,000 f Tabasco 13,300 d Punjab Small Hot 16,000 d Japones 19,500 d Zimbabwe Bird 20,000 d Pequin 25,000 f Indian PC-1 50,000 d Tepin (seeds removed) not rated Azr not rated Cabai Burong not rated Chimayo not rated Cobra not rated Dagger pod not rated Pusa Jwalla not rated Scotch Bonnet not rated Trupti The Redwood City Seed Company Hotness Scale is copyright (c) 1996 by Craig Dremann, Redwood City Seed Company, California, USA. All Rights Reserved. Chili web links Recipes, pictures, harvesting tips and more at Chile-heads Spicy recipe links at CyberSauce Seeds and chili pepper data from Redwood City Seed Company Recipes, growing tips, chili collectibles, places to buy peppers and more at the very comprehensive Rick Opersteny's Pepper Patch (aka Firegirl)