"Dimitri" > wrote in message
...
>
> "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

It concentrates the heat in the pepper.
Heat also seems to make peppers get hotter.
I smoked some Habaneros last fall and they were blazing hot.. I added a
smoked Habby to a jar of canned smoked salmon and pressure cooked it.
the Habby put a hurting on my guts the next morning.