Red Savina pepper: Difference between revisions
No edit summary |
No edit summary |
||
| Line 20: | Line 20: | ||
In February 2007, the Red Savina chili was displaced in [[Guinness World Records]] as the hottest chili in the world by the [[Bhut Jolokia chili pepper|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> |
In February 2007, the Red Savina chili was displaced in [[Guinness World Records]] as the hottest chili in the world by the [[Bhut Jolokia chili pepper|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> |
||
Red Savina peppers were reported to a score up to 577,000 on the [[Scoville scale]], but this oft-quoted figure was never verified<ref name="dewittbosland2009" />; a comparison experiment carried out by a group of researchers including Regents Professor Paul W. Bosland at the Chile Pepper Institute at [[New Mexico State University]] in 2005 revealed an average heat level of 248,556 SHUs for Red Savina habaneros. [[Habanero chili|Orange Habaneros]] may get |
Red Savina peppers were reported to a score up to 577,000 on the [[Scoville scale]], but this oft-quoted figure was never verified<ref name="dewittbosland2009" />; a comparison experiment carried out by a group of researchers including Regents Professor Paul W. Bosland at the Chile Pepper Institute at [[New Mexico State University]] in 2005 revealed an average heat level of 248,556 SHUs for Red Savina habaneros. [[Habanero chili|Orange Habaneros]] may get as hot as 357,729 SHUs, but the average [[Habanero chili|Orange Habanero]] is in the 200,000 SHU range. [[Bhut Jolokia]] peppers may get as hot as 1,001,304 SHUs.<ref name="dewittbosland2009" /> |
||
== References == |
== References == |
||
Revision as of 01:49, 4 February 2012
| Red Savina | |
|---|---|
 A Red Savina habanero, at near-optimum ripeness. Note characteristic deep red color. | |
| Species | Capsicum chinense |
| Cultivar | 'Red Savina' |
| Origin | California, United States |
| Red Savina pepper | |
|---|---|
| Heat | Exceptionally Hot (SR: 248,556[1]) |
The Red Savina pepper is a cultivar of the habanero chili (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit.
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero. The exact method Garcia used to select the hottest strains is not publicly known.
The Red Savina is protected by the U.S. Plant Variety Protection Act (PVP #9200255).[2]
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.[3]
Red Savina peppers were reported to a score up to 577,000 on the Scoville scale, but this oft-quoted figure was never verified[1]; a comparison experiment carried out by a group of researchers including Regents Professor Paul W. Bosland at the Chile Pepper Institute at New Mexico State University in 2005 revealed an average heat level of 248,556 SHUs for Red Savina habaneros. Orange Habaneros may get as hot as 357,729 SHUs, but the average Orange Habanero is in the 200,000 SHU range. Bhut Jolokia peppers may get as hot as 1,001,304 SHUs.[1]
References
- ^ a b c DeWitt, Dave; Bosland, Paul W. (2009). The Complete Chile Pepper Book. ISBN 978-0-88192-920-1.
- ^ "Plant Variety Protection Number: 9200255 (Red Savina)". U.S. Department of Agriculture. 1992-08-26. Retrieved 2009-11-11.
- ^ "World's hottest chile pepper discovered". American Society for Horticultural Science. Retrieved 2008-03-31.
