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Capsaicin Molecule

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For That Hot & Oh So Spicy Geek In Your Life

Here at ThinkGeek, we've been known to stage informal eating contests. Not the "how many hot dogs can you eat" type, but the "I'll do it if you'll do it" variety. One such hot sauce contest resulted in a victorious designerd and a very ouchy code monkey.

The stuff chilis are made of, literally. Capsaicin is responsible for that bite and that pungency which makes chili peppers (at least the hotter varieties) such a challenge to eat. One word of advice, never touch a habanero and then use the restroom without first washing your hands thoroughly.

A pepper's hotness is measured in Scoville Units. Pure capsaicin is lethal stuff, as it takes a 16 million-fold dilution of pure capsaicin for it not to be present on the Scoville Organoleptic Test.

  • 0-100 - most Bell / Sweet pepper varieties
  • 500-2,500 - Poblano peppers
  • 2,500-8,000 - Jalapeno peppers
  • 10,000-23,000 - Serrano peppers
  • 30,000-50,000 - Cayenne and Tabasco peppers
  • 50,000-100,000 - Chiltepin peppers
  • 100,000-350,000 - Scotch Bonnet and Habanero peppers
  • 350,000 to 580,000 - Red Savina peppers (a variety of habanero)
  • 855,000 to 1,050,000 - Naga Jolokia peppers
  • 15,000,000 -16,000,000 - Pure Capsaicin

Maroon, 100% cotton t-shirt with the capsaicin molecule printed in bright red on the front.

*This product is imported.

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