Girman Chile Pepper Heat a Scoville Units
Tuna mamaki yadda za a iya kwatanta matakin zafi na iri daban-daban na barkono mai chile? An kiyasta barkono dangane da Scoville Heat Units , hanyar da Wilbur Scoville ta kirkira a 1912. Hanyar asali ta amfani da tasoshin dan Adam don kimanta yawan nauyin sassan sukari da yake dauka don kawar da zafi. A zamanin yau, an dakatar da tasoshin dan Adam kuma sabon tsarin da ake kira HPLC, ko High-Performance Liquid Chromatography, yana daukar nauyin adadi (capsaicin) a sassa da miliyan.
Capsaicin shine fili wanda yake ba da zafi ga chiles. Taswirar da ke ƙasa da farashi mai dadi, tare da 0 mai tausayi da 10 mafi zafi.
A zamanin yau, ana amfani da aficionados barkatai a cikin ƙananan kishi don ƙirƙirar barkono mafi zafi. Tun daga shekarar 2011, lokacin da gasar ta fara zafi (pun da aka yi nufi), lakabin barkono mafi zafi ya canza hannayensu sau da yawa kamar yadda sabon giciye da maye gurbi sun fito. A shekara ta 2013, mai suna "Carolina Reaper" ya kira shi a littafin Guinness Book of World Records wanda ya fi girma a duniya, wanda aka auna a 2,200,000 SHU. Yana da gicciye tsakanin Naga Pakistani da Red Habanero .
Kasancewa da kasuwa a cikin barkono mai chile shine mummunan kwayar cutar dabbobi. Duk da haka, yana da mahimmanci ga mutane su fuskanci kyawawan abubuwan da suke sha'awa da kuma mawuyacin hali daga ƙin ciki. Fans na chiles suna sanya wannan zuwa ga zubar da jini na endorphins. Bambanci daban-daban ya sa al'amuran amfani kamar analgesics: an yi amfani da su a saman, zafi na mai ba da kyauta yana ba da taimako ga ciwon tsoka da wasu nau'o'in neuropathy.
Hoton Pepper Hoton a Scoville Units
| Daban-daban | Bayani | Heat Level |
| Sweet Dakuma, Sweet Banana, Pimento | 0 | Negligible Scoville Heat Units |
| Mexi-Bells, New Mexica, New Mexico, Anaheim, Big Jim, Peperonicini, Santa Fe Grande, El Paso, Cherry | 1 | 100-1,000 Scoville Heat Units |
| Coronado, Mumex Big Jim, Sangria, Anaheim | 2 | 1,000 - 1,500 Scoville Heat Units |
| Pasilla, Mulato, Ancho, Poblano, Espanola, Pulla | 3 | 1,500 - 2,500 Scoville Heat Units |
| Hatch Green | 4 | 2,000 - 5,000 Scoville Heat Units |
| Rocotillo | 5 | 2,500 - 5,000 Scoville Heat Units |
| Yellow Wax, Serrano, Jalapeno, Guajillo, Mirasol | 6 | 5,000 - 15,000 Scoville Heat Units |
| Hidalgo, Puya, Hot Wax, Chipotle | 7 | 15,000 - 30,000 Scoville Heat Units |
| Chile De Arbol, Manzano | 8 | 30,000 - 50,000 Scoville Heat Units |
| Santaka, Pequin, Super Chile, Santaka, Cayenne, Tobasco, Aji, Jaloro | 9 | 50,000 - 100,000 Scoville Heat Units |
| Bohemian, Tabiche, Tepin, Haimen, Chiltepin, Thai, Yatsufusa | 10 | 100,000 - 350,000 Scoville Heat Units |
| Red Savina Habanero, Chocolate Habanero, India Tezpur, Scotch Bonnet, Orange Habanero, Fatali, Devil Toung, Kumataka, Datili, Eye Birds, Jamaican Hot | 11 | 350-855,000 Scoville Heat Units |
| Ghost Pepper (Bhut Jolokia aka Naga Jolokia), Trinidad Moruga Scorpion | 12 | 855,000-2,100,000 Scoville Heat Units |