"blake murphy" > wrote in message
...
> On Sat, 27 Sep 2008 13:30:46 -0700, Dimitri wrote:
>>
>> Here is the actual scolville scale
>>
>> You can see where the Ancho and Poblano range.
>>
>> Dimitri
>>
>> pepper Type Heat rating (in Scoville
>> heat
>> units)
>
>> Smoked Jalepeno (Chipotle) 10,000
>
>> Jalepeno 3,500-4,500
>
> i wonder why smoking would double or almost triple the scoville units?
> shrinkage? i don't recall seeing dried jalapeños other than chipotles.
>
> your pal,
> blake

I was looking at that myself - I suppose the scoville units are a ratio of
capsicum to the flesh. I believe the smoking process reduces the amount of
"flesh" by removing moisture there be increasing the scoville ratio.

I would think that's how it works.

Dimitri