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Chilies Add Flavor Not Always Hot But Know Their SHU Scale

 
Season-It
Benson's Gourmet Seasonings Newsletter
Chilies Add Flavor Not Always Hot But Know Their SHU Scale 

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Hello and Welcome Everyone, 
 
Chilies whether fresh or dried, chopped, minced or powdered is flavorful with some amazing tastes.
How do we know if they are mild, medium, hot, or screaming hot? It's by their SHU scale.
 
Heat is measured in Scoville Heat Units (SHU). A scale of heat was developed by American pharmacist Wilbur Scoville in 1912, to measure the pungency (heat) of chili peppers.  In the beginning, the heat rating of pepper extracts was measured by diluting with water. Adjusting the amount of dilution until there was not any heat noticeable. This gave a measure on the Scoville scale. I just can’t imagine having a job like this!
 
Below is a list of the some of the more popular chilies from around the world and their Scoville rating. Click this link for a more complete easier to understand Scoville Heat  Chart
 
Pepper Type
Pepper X (newest hottest),
Dragon’s Breath
Carolina Reaper
Ghost Pepper 
Red Savina Habanero
Heat rating (in Scoville heat units SHU)
3.18 million 
2.4 to 2.48 million
1.1 to 1.6 million
855,000 to 1.0 million
350,000 to 500,000
Habanero, Scotch Bonnet 150,000-300,000
Red Amazon 75,000
Pequin 75,000
Chiltecepin 70,000-75,000
Tabasco 30,00-50,000
Cayenne 35,000
Arbol 25,000
Japone 25,000
Smoked Jalepeno (Chipotle) 10,000
Serrano 7,000-25,000
Fresno 2500-10,000
Guajillo 5,000
Jalepeno 3,500-4,500
Poblano 2,500-3,000
Pasilla 2,500
TAM Mild Jalepeno-1 1,000-1,500
Anaheim 1,000-1,500
New Mexico 1,000
Ancho 1,000
Bell & Pimento 0-100
Group Ratings:
0-5,000: Mild
 
5,000-20,000: Medium
20,000-70,000: Hot 70,000-300,000: Extremely Hot
Note: The Ghost Pepper was the first pepper to hit over 1 million SHU. The Carolina Reaper took the Guinness World Record for the spiciest pepper in the world with 1.4 to 2.2 million SHU. The Dragon's Breath has been reported to be even hotter because it can test up to 2.4 million SHU. The newest and hottest pepper is Pepper X at 3.18 million SHU. Some say this pepper is so hot it could kill you.

Note:  Fresh chilies can vary in heat from month to month even from bush to bush. Not all chilies on every bush have the same amount of heat, they vary. 
 
Tip: For milder tasting chilies, remove the seeds from fresh or dried chilies and devein the membrane from the fresh, as this is where most of the heat is.
 
Well, I love chili but not overly hot. I like the flavor of a Tex-Mex chili with beans, preferably pintos. (I like beans but no beans in true Texas chili).

It took months to come up with the Bravado chili seasoning with 7 different chilies for a really complex not too hot flavor, plus other herbs and spices. It has a good color, good aroma, and most of all a good taste. Homemade chili can be a lot of work. The hard part is getting the seasoning right. When the seasoning is already done for you and it tastes good, then it becomes easy to make.

There are some of you that don't especially like chili so try using this seasoning in beans, tacos, a Spanish omelet, spicy fries or chili fries, with popcorn, spicy chips, add it to guacamole.   
Hope you really like it!
 

Simply Chili

2 pounds lean Ground Beef, or ground turkey, or half/half
2 cloves Garlic, minced
1 large Onion, chopped finely to medium
16 ounces Tomato Sauce, no salt added (substitute diced or chopped) 
2 cups Water
2-1/2 Tablespoons #117 Bravado Salt-Free seasoning
2 Tablespoons #103 Table Tasty salt substitute, as needed
16 ounces (1-pound) Pinto Beans, soaked, cooked, drained & rinsed (optional) or use canned no salt or low sodium

In a large nonstick skillet or Dutch oven, brown meat. Add garlic and onion; cook about 3 minutes. Add Bravado chili seasoning; cook about 5 minutes more. (This is called blooming the spices. You get more flavor.) Add tomato sauce, water, and beans. Cover, simmer at least 1 hour, stirring occasionally. Serve with grated cheese and freshly chopped onion and perhaps a dollop of sour cream. Servings 4 -6 Enjoy!

Tip: If using regular canned beans be sure to rinse 3 times to reduce the sodium.

Note: If a hotter chili is desired, add more #117 Bravado Salt-Free seasoning; more flavor without heat add #112 Masterpiece Salt-Free seasoning; more pepper add #106 Gusto Salt-Free seasoning.
 
Thank you for reading and hopefully trying this recipe.
Hope this information helps you create more flavorful food.

We now have bottles and 1 pound bags available.

Use coupon code: SNL218 Expires 2/10/18 to save 10% on your order.

Here is a link to our Vegetarian Black Bean Chili recipe.

Click this link to read previous Season-It Newsletters which include helpful tips & recipes. Click here to read My Articles

Sincerely,
Debbie
www.BensonsGourmetSeasonings.com 
1-800-325-5619 (US & Canada) or  Fax (24hr) 702-260-4717
Mail to:  Benson’s, PO Box 97877, Las Vegas, NV  89193-7877
Disclaimer:  This information is not intended to diagnose, treat, cure or prevent any disease
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PO Box 97877, Las Vegas, Nevada  89193-7877
1-800-325-5619 or 626-969-4443 Fax 702-260-4717 
Debbie@BensonsGourmetSeasonings.com