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| heat= Exceptionally Hot ([[Scoville scale|SR]]: 350,000 - 580,000)
| heat= Exceptionally Hot ([[Scoville scale|SR]]: 350,000 - 580,000)
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⚫
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.

⚫
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}}


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.
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 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 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}}

While samples of Red Savina have been measured as high as 577,000 [[Scoville scale|Scoville units]], many chili 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}}


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>
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>

Revision as of 02:40, 10 November 2009

Red Savina
A Red Savina habanero, at near-optimum ripeness. Note characteristic deep red color.
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Asterids
Order:
Solanales
Family:
Solanaceae
Genus:
Capsicum
Species:
C. chinense
Trinomial name
Capsicum chinense 'Red Savina
Red Savina pepper
HeatExceptionally Hot (SR: 350,000 - 580,000)

The Red Savina pepper is a cultivar of the habanero chile (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.[1] 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][dead link‍]

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 pepper's rank on the Scoville scale

Red Savina pepper's rank on the Scoville scale is 350,000–580,000.

Scoville scale
Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin[4]
8,600,000–9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000 Law Enforcement Grade pepper spray,[5] FN 303 irritant ammunition
855,000–1,050,000 Naga Jolokia (a.k.a. Ghost pepper)[6][7]
350,000–580,000 Red Savina Habanero[1][3]
100,000–350,000 Habanero chili,[8] Scotch Bonnet Pepper,[8] Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper[9]
50,000–100,000 Thai Pepper,[10] Malagueta Pepper,[10] Chiltepin Pepper, Pequin Pepper[10]
30,000–50,000 Cayenne Pepper, Ají pepper,[8] Tabasco pepper, some Chipotle peppers, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano Pepper, some Chipotle peppers
2,500–8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[11] Paprika (Hungarian wax pepper)
500–2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper
100–500 Pimento, Peperoncini
0 No heat, Bell pepper

References

  1. ^ a b "What is a Habanero Pepper?". wisegeek.com. Retrieved 2008-03-31. Cite error: The named reference "redsavina" was defined multiple times with different content (see the help page).
  2. ^ "Plant Variety Protection Number: 9200255 (Red Savina)". US Department of Agriculture. 1992-08-26.
  3. ^ a b "World's hottest chile pepper discovered". American Society for Horticultural Science. Retrieved 2008-03-31. Cite error: The named reference "redsavina2" was defined multiple times with different content (see the help page).
  4. ^ 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
  5. ^ "The Police Policy Studies Council". www.theppsc.org. Retrieved 2009-02-09. Most law enforcement sprays have a pungency of 500,000 to 2 million SHU. One brand has sprays with 5.3 million SHU.
  6. ^ Shaline L. Lopez (2007). "NMSU is home to the world's hottest chile pepper". Retrieved 2007-02-21.
  7. ^ AP (23 February 2007). "World's hottest chili pepper a mouthful for prof". CNN. Archived from the original on 2007-03-22.
  8. ^ a b c "Chile Pepper Heat Scoville Scale". About.com. Retrieved 2006-09-25.
  9. ^ "The Scoville Scale".
  10. ^ a b c "Scoville Scale Chart for Hot Sauce and Hot Peppers". ScottRobertsWeb.com. Retrieved 2008-11-19.
  11. ^ "Anaheim Pepper" (PDF). Chile Pepper Institute at New Mexico State University. 2007. Retrieved 2007-10-22.
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