- #1
- 9,185
- 2,421
In the last year or so, there has been a breeder arms race to produce the hottest pepper. The peak has gone up a little over 1 million scoville to over 1.5 million scoville in a short time. Since pure capsaicin is 16 million scoville, there is a well defined upper limit. I don't know the biological function of the pepper pod (as opposed to the seeds). The seeds obviously have to function as seeds, yet are often the hottest part of the pepper. So, to all the Biology specialists here, I invite speculation on what would set the limit on capsaicin percentage? [ Assuming the plant must be viable and able to be cultivated from seed.]
Last edited: