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{{Short description|Chili pepper}}
{{taxobox
{{Infobox cultivar
|name = Red Savina
|name = Red Savina
|image = Red_savina_cropped.jpg
|image = Red Savina.jpg
|image_caption = A Red Savina habanero, at near-optimum ripeness. Note characteristic deep red color.
|image_caption = Red Savina habanero
|regnum = [[Plantae]]
|species = ''[[Capsicum chinense]]''
⚫
|cultivar='Red Savina'
|unranked_divisio = [[Angiosperms]]
⚫
|origin = [[California]], [[United States]]
|unranked_classis = [[Eudicots]]
|module = {{Infobox pepper
|unranked_ordo = [[Asterids]]
| embed=yes
|ordo = [[Solanales]]
| heat=Very hot
|familia = [[Solanaceae]]
| scoville=350,000-577,000<ref name="dewittbosland2009">{{Cite book |last1=DeWitt |first1=Dave |last2=Bosland |first2=Paul W. |title=The Complete Chile Pepper Book |year=2009 |publisher=Timber Press |isbn=978-0-88192-920-1}}</ref>
|genus = ''[[Capsicum]]''
|species = ''[[Capsicum chinense|C. chinense]]''
|trinomial = ''Capsicum chinense'' 'Red Savina'''
⚫
| origin = [[California]], [[United States]]
⚫
|}}
{{Pepper
| boxwidth=200px
| image=chilli55.jpg
| heat= Exceptionally Hot ([[Scoville scale|SR]]: 350,000 - 580,000)
}}
}}
⚫
}}
⚫
The '''Red Savina pepper''' is a [[cultivar]] of the [[habanero chili]] (''[[Capsicum chinense]]'' Jacquin), which has been [[selective breeding|selectively bred]] to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative.


⚫
Frank Garcia of GNS Spices, in [[Walnut, California]], is credited as the developer of the Red Savina, but the exact methodology that Garcia used to select the hottest breeding strains is not publicly known.
⚫
The '''Red Savina pepper''' is a [[cultivar]] of the [[habanero chile]] (''[[Capsicum chinense]]'' Jacquin), which has been [[selective breeding|selectively bred]] to produce hotter, heavier, and larger fruit. It is also commonly known as the Dominican Devil's Tongue Pepper or the Ball of Fire Pepper in Guyana.{{Fact|date=June 2007}}


== Description ==
⚫
Frank Garcia of GNS Spices, in [[Walnut, California]], is credited with being the developer of the ''Red Savina'' habanero.<ref name="redsavina">{{Cite web|url=http://www.wisegeek.com/what-is-a-habanero-pepper.htm|title=What is a Habanero Pepper?|accessdate=2008-03-31|publisher=wisegeek.com}}</ref> The exact method Garcia used to select the hottest strains is not publicly known.
The Red Savina typically measures 2 inches by 1.5 inches (5 x 3.5&nbsp;cm),<ref name="Hildebrand2018">{{cite book|url=https://books.google.com/books?id=ym-VswEACAAJ|title=An Anarchy of Chilies|author=Caz Hildebrand|publisher=Thames & Hudson|year=2018|isbn=978-0-500-02183-5}}</ref> and is described by cultivators as a "wrinkled" fruit with a "Chinese lantern" shape.<ref>{{Cite web|url=http://cucurbitbreeding.com/todd-wehner/publications/vegetable-cultivar-descriptions-for-north-america/pepper-m-z/|title=Vegetable Cultivar Descriptions for North America – Pepper (M-Z) {{!}} Cucurbit Breeding|language=en-US|access-date=2019-11-07}}</ref> Unlike a conventional orange habanero, the Red Savina is distinctively dark red, and may have been bred using spicy red mutations of habanero.<ref>{{Cite web|url=https://www.pepperscale.com/red-savina-habanero/|title=Red Savina Habanero: Legendary Heat|last=Bray|first=Matt|date=2013-07-11|website=PepperScale|language=en-US|access-date=2019-11-07}}</ref> Until 2011, it was protected by the U.S. [[Plant Variety Protection Act]] (PVP #9200255).<ref>{{cite web |url=http://www.ars-grin.gov/cgi-bin/npgs/html/showpvp.pl?pvpno=9200255 |title=Plant Variety Protection Number: 9200255 (Red Savina) |date=1992-08-26 |publisher=[[United States Department of Agriculture|U.S. Department of Agriculture]] |access-date=2014-01-03}}</ref>


== Pungency ==
The Red Savina is protected by the U.S. [[Plant Variety Protection Act]] (PVP #9200255)<ref>{{cite website|url=http://www.ars-grin.gov/cgi-bin/npgs/html/showpvp.pl?pvpno=9200255|title=Plant Variety Protection Number: 9200255 (Red Savina)|date=1992-08-26|publisher=[[US Department of Agriculture]]}}</ref>{{Dead link|date=January 2009}}
⚫
The Red Savina chili held the record as the hottest chili in the world according to the [[Guinness World Records]] from 1994-2006.<ref name="redsavina2">{{Cite web |url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/| title=World's hottest chile pepper discovered |access-date=2008-03-31 |publisher=American Society for Horticultural Science}}</ref> It was displaced by the [[Bhut Jolokia|bhut jolokia chili]] (commonly and incorrectly translated to "Ghost Pepper") in February 2007.{{cn|date=October 2024}}


While samples of Red Savina have been measured as high as 577,000 [[Scoville scale|Scoville units]], many chilli enthusiasts growing the Red Savina have been unable to reach this level of heat, even with certified Red Savina seed. The Chile Pepper Institute at New Mexico State University in Las Cruces, New Mexico, conducted an extensive field trial to test the Red Savina. In this scientific growth trial the Red Savina was unable to reach 250,000 scoville units.{{Fact|date=January 2009}}
Red Savina peppers were reported to allegedly score upwards of 577,000 on the [[Scoville scale]], but this oft-quoted figure was never officially verified;<ref name="dewittbosland2009" /> a group of researchers – including Regents Professor Paul W. Bosland at the Chile Pepper Institute at [[New Mexico State University]] – conducted a comparison experiment in 2005, which revealed that the Red Savina habanero averages a relative heat level of 248,556 SHUs. The CPI lists the spiciest Red Savina individuals recorded in their labs as approximately 500,000 SHUs.<ref>{{Cite web|url=https://cpi.nmsu.edu/heat/|title=Heat|website=cpi.nmsu.edu|language=en|access-date=2019-11-07}}</ref>


As a point of reference, the average orange habanero scores approximately 200,000 SHUs in high performance liquid [[chromatography]] tests (although some individuals have achieved on the order of 357,729 SHUs). The average bhut jolokia is 1,019,687 SHUs, and "blasted past" the Red Savina by a factor of 2 to emerge as the temporary title-holder.<ref>{{cite web|url=http://www.scottrobertsweb.com/images/moruga-scorpion-worlds-hottest-2-million-shu.jpg|title=Chart From The Chili Pepper Institute}}</ref><ref>{{Cite web|url=https://www.sciencedaily.com/releases/2007/10/071026162420.htm|title=World's Hottest Chile Pepper Discovered|website=ScienceDaily|language=en|access-date=2019-11-07}}</ref> However, the current Guinness World Record title-holder (as of August 2023), the [[Pepper X]], has scored a maximum value of 2,693,000 SHUs.<ref>{{Cite web|url=https://www.guinnessworldrecords.com/world-records/hottest-chili/|title=Hottest chilli pepper|website=Guinness World Records|language=en-GB|access-date=2023-10-17}}</ref>
⚫
In February 2007 the Red Savina chili was displaced in [[Guinness World Records]] as the hottest chili in the world by the [[Naga Jolokia pepper]]. The Red Savina held the record from 1994 until 2006.<ref name="redsavina2">{{Cite web|url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/|title=World's hottest chile pepper discovered|accessdate=2008-03-31|publisher=American Society for Horticultural Science}}</ref>


== See also ==
==Red Savina pepper's rank on the [[Scoville scale]] is 350,000–580,000==
* [[Race to grow the hottest pepper]]
{{Please leave this line alone (sandbox heading)}}
⚫
*[[Scoville scale]]
<!-- Hello! Feel free to try your formatting and editing skills below this line. As this page is for editing experiments, this page will automatically be cleaned every 12 hours. -->
*[[Bhut jolokia]], the Red Savina's successor for "World's Hottest Chile"
*[[Pepper X]], the current title-holder for "World's Hottest Chile"


== External links ==
{| class="wikitable"
⚫
|+ '''Scoville scale'''
! Scoville rating
! Type of pepper
|-
|style="color:white; background-color:#000000; text-align:right; padding-right:8px;" | {{nowrap|15,000,000–16,000,000}} ||style="background-color:#eeeeee;" | Pure [[capsaicin]]<ref>Uhl (1996), op. cit. "The HPLC measures the capsaicinoid(s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000</ref>
|-
|style="color:#CCCCCC; background-color:#330000; text-align:right; padding-right:8px;" | 8,600,000–9,100,000 ||style="background-color:#eeeeee;" | Various capsaicinoids (e.g. [[homocapsaicin]], [[homodihydrocapsaicin]], [[nordihydrocapsaicin]])
|-
|style="color:#CCCCCC; background-color:#660000; text-align:right; padding-right:8px;" | 5,000,000–5,300,000 ||style="background-color:#eeeeee;" | Law Enforcement Grade [[pepper spray]],<ref>
{{cite web
|url=http://www.theppsc.org/Staff_Views/Czarnecki/chemical_hazards_in_law_enforcement.htm
|title=The Police Policy Studies Council
|publisher=www.theppsc.org
|accessdate=2009-02-09
|quote=Most law enforcement sprays have a pungency of 500,000 to 2 million SHU. One brand has sprays with 5.3 million SHU.
}}
</ref> [[FN 303]] irritant ammunition
|-
|style="color:#CCCCCC; background-color:#990000; text-align:right; padding-right:8px;" | 855,000–1,050,000 || [[Naga Jolokia pepper|Naga Jolokia (a.k.a. Ghost pepper)]]<ref name="bosland">{{cite web |url=http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |title=NMSU is home to the world's hottest chile pepper |accessdate=2007-02-21 |year=2007 |author=Shaline L. Lopez }}</ref><ref name="World'sHottestPepper">{{cite news |last=AP |title=World's hottest chili pepper a mouthful for prof |date=23 February 2007 |publisher=CNN |url=http://www.cnn.com/2007/US/02/23/hot.pepper.ap/index.html |archiveurl=http://web.archive.org/web/20070322224224/http://www.cnn.com/2007/US/02/23/hot.pepper.ap/index.html |archivedate=2007-03-22}}</ref>
|-
|style="color:#CCCCCC; background-color:#CC0000; text-align:right; padding-right:8px;" | 350,000–580,000 || [[Red Savina pepper|Red Savina]] Habanero<ref name="redsavina">{{cite web |url=http://www.wisegeek.com/what-is-a-habanero-pepper.htm |title=What is a Habanero Pepper? |accessdate=2008-03-31 |publisher=wisegeek.com}}</ref><ref name="redsavina2">{{cite web |url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |title=World's hottest chile pepper discovered |accessdate=2008-03-31 |publisher=American Society for Horticultural Science}}</ref>
|-
|style="color:#CCCCCC; background-color:#FF0000; text-align:right; padding-right:8px;" | 100,000–350,000 || [[Habanero chili]],<ref name="homecookingabout">{{cite web |url=http://homecooking.about.com/library/weekly/blhotchiles.htm |title=Chile Pepper Heat Scoville Scale |publisher=About.com |accessdate=2006-09-25}}</ref> [[Scotch bonnet (pepper)|Scotch Bonnet Pepper]],<ref name="homecookingabout" /> [[Datil pepper]], [[Rocoto]], [[Piri piri|African Birdseye]], [[Madame Jeanette]], [[Jamaican Hot Pepper]]<ref>{{cite web |url=http://www.happystove.com/recipes/scoville.php |title=The Scoville Scale }}</ref>
|-
|style="color:#CCCCCC; background-color:#FF2424;text-align:right; padding-right:8px;" | 50,000–100,000 || [[Thai pepper|Thai Pepper]],<ref name="scottrobertswebscoville">{{cite web |url=http://www.scottrobertsweb.com/scoville-scale.php |title=Scoville Scale Chart for Hot Sauce and Hot Peppers |publisher=ScottRobertsWeb.com |accessdate=2008-11-19}}</ref> [[Malagueta pepper|Malagueta Pepper]],<ref name="scottrobertswebscoville" /> [[Chiltepin pepper|Chiltepin Pepper]], [[Pequin|Pequin Pepper]]<ref name="scottrobertswebscoville" />
|-
|style="color:#CCCCCC; background-color:#FF4949;text-align:right; padding-right:8px;" | 30,000–50,000 || [[Cayenne pepper|Cayenne Pepper]], [[Ají pepper]],<ref name="homecookingabout" /> [[Tabasco pepper]], some [[Chipotle]] peppers, Cumari pepper (Capsicum Chinese)
|-
|style="color:#444444; background-color:#FF6D6D;text-align:right; padding-right:8px;" | 10,000–23,000 || [[Serrano pepper|Serrano Pepper]], some [[Chipotle]] peppers
|-
|style="color:#444444; background-color:#FF9292;text-align:right; padding-right:8px;" | 2,500–8,000 || [[Jalapeño]] Pepper, [[Guajillo chili|Guajillo]] pepper, [[New Mexico|New Mexican]] varieties of [[Anaheim pepper]],<ref>{{cite web |url=http://www.chilepepperinstitute.org/documents/chileheat.pdf |format=PDF |title=Anaheim Pepper |accessdate=2007-10-22 |year=2007 |work=Chile Pepper Institute at New Mexico State University}}</ref> [[Paprika]] (Hungarian wax pepper)
|-
|style="background-color:#FFB6B6;text-align:right; padding-right:8px;" | 500–2,500 || [[Anaheim pepper]], [[Poblano]] Pepper, [[Rocotillo Pepper]]
|-
|style="background-color:#FFDBDB;text-align:right; padding-right:8px;" | 100–500 || [[Pimento]], [[Peperoncini]]
|-
|style="background-color:#FFFFFF; text-align:right; padding-right:8px;" | 0 || No heat, [[Bell pepper]]
|-
|}


* [https://cpi.nmsu.edu/ The New Mexico State University Chile Pepper Institute]
*[https://cucurbitbreeding.wordpress.ncsu.edu/ The North Carolina State University Cucurbit Breeding Project]
*[https://www.guinnessworldrecords.com/world-records/hottest-chili/ The Guinness World Records]


==References==
== References ==
{{reflist}}
{{reflist}}


{{Capsicum Cultivars}}
{{Capsicum Cultivars}}


[[Category:Food and drink introduced in 1992]]
[[Category:Chili peppers]]
[[Category:Chili peppers]]
[[Category:Capsicum cultivars]]

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[[de:Red Savina]]
[[it:Habanero Red Savina]]
[[pt:Savina-vermelha]]
[[sv:Red Savina]]

Latest revision as of 10:12, 17 November 2024

Red Savina
Red Savina habanero
SpeciesCapsicum chinense
Cultivar'Red Savina'
OriginCalifornia, United States
Heat Very hot
Scoville scale350,000-577,000[1] SHU

The Red Savina pepper is a cultivar of the habanero chili (Capsicum chinense Jacquin), which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative.

Frank Garcia of GNS Spices, in Walnut, California, is credited as the developer of the Red Savina, but the exact methodology that Garcia used to select the hottest breeding strains is not publicly known.

Description

[edit]

The Red Savina typically measures 2 inches by 1.5 inches (5 x 3.5 cm),[2] and is described by cultivators as a "wrinkled" fruit with a "Chinese lantern" shape.[3] Unlike a conventional orange habanero, the Red Savina is distinctively dark red, and may have been bred using spicy red mutations of habanero.[4] Until 2011, it was protected by the U.S. Plant Variety Protection Act (PVP #9200255).[5]

Pungency

[edit]

The Red Savina chili held the record as the hottest chili in the world according to the Guinness World Records from 1994-2006.[6] It was displaced by the bhut jolokia chili (commonly and incorrectly translated to "Ghost Pepper") in February 2007.[citation needed]

Red Savina peppers were reported to allegedly score upwards of 577,000 on the Scoville scale, but this oft-quoted figure was never officially verified;[1] a group of researchers – including Regents Professor Paul W. Bosland at the Chile Pepper Institute at New Mexico State University – conducted a comparison experiment in 2005, which revealed that the Red Savina habanero averages a relative heat level of 248,556 SHUs. The CPI lists the spiciest Red Savina individuals recorded in their labs as approximately 500,000 SHUs.[7]

As a point of reference, the average orange habanero scores approximately 200,000 SHUs in high performance liquid chromatography tests (although some individuals have achieved on the order of 357,729 SHUs). The average bhut jolokia is 1,019,687 SHUs, and "blasted past" the Red Savina by a factor of 2 to emerge as the temporary title-holder.[8][9] However, the current Guinness World Record title-holder (as of August 2023), the Pepper X, has scored a maximum value of 2,693,000 SHUs.[10]

See also

[edit]
[edit]

References

[edit]
  1. ^ a b DeWitt, Dave; Bosland, Paul W. (2009). The Complete Chile Pepper Book. Timber Press. ISBN 978-0-88192-920-1.
  2. ^ Caz Hildebrand (2018). An Anarchy of Chilies. Thames & Hudson. ISBN 978-0-500-02183-5.
  3. ^ "Vegetable Cultivar Descriptions for North America – Pepper (M-Z) | Cucurbit Breeding". Retrieved 2019-11-07.
  4. ^ Bray, Matt (2013-07-11). "Red Savina Habanero: Legendary Heat". PepperScale. Retrieved 2019-11-07.
  5. ^ "Plant Variety Protection Number: 9200255 (Red Savina)". U.S. Department of Agriculture. 1992-08-26. Retrieved 2014-01-03.
  6. ^ "World's hottest chile pepper discovered". American Society for Horticultural Science. Retrieved 2008-03-31.
  7. ^ "Heat". cpi.nmsu.edu. Retrieved 2019-11-07.
  8. ^ "Chart From The Chili Pepper Institute".
  9. ^ "World's Hottest Chile Pepper Discovered". ScienceDaily. Retrieved 2019-11-07.
  10. ^ "Hottest chilli pepper". Guinness World Records. Retrieved 2023-10-17.
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