The cheapest, quickest and best alternative to the Scoville Scale, the Dremann PEPPER HOTNESS SCALE (DHS) developed in 1984 by Craig C. Dremann of the Redwood City Seed Co., Box 361, Redwood City, Cal. 94064

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Copyright © 1984-2013 by Craig C. and Susan Dremann,
all rights reserved, including the net!

Phone (650) 325-7333 - 31 years of measured pepper heat.

"Always trust your own tongue to taste reality,
and do not let the machines or some guys in lab coats to do it for you"-- C. Dremann

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A very easy method for determining pepper hotness is Dremann's Pepper Hotness scale. The numbers indicate that how many ounces of salsa will have a detectable level of hotness when one ounce of pepper pods are added.

Generally red fresh fruit are 2-3x hotter than green fruit
, and dried pods are usually 2-10x hotter than fresh pods. Copyright © 1984-2013 by Craig C. Dremann.

"Reference" means that this is the hottest heat level currently tested for these strains or hot sauces, but out company does not sell these items.


Sweet peppers---------------------------0
Cubanelle-------------------------------1.5
(f)
New Mexico 6-4L-------------------------3
(f)
La Victoria® Taco sauce----------------17 <<-reference

Ancho Mexican Large--------------------22
(f)
Anaheim--------------------------------25
(f)
Hungarian Yellow Wax-------------------42
(f)
Sandia---------------------------------42
(f)
Pace® Picante 'Hot" sauce----------------42 <<-reference

California mild------------------------50
(d)
Joe E. Parker--------------------------53
(f)
Chilaca or Mexican Negro---------------72
(f)
Costeño Amarillo----------------------100 (d)

Cherry Large Hot----------------------125
(f)
Espanola------------------------------131
(f)
Mulato--------------------------------135 (d)
Chilhuacle Amarillo-------------------156 (d)
Fresno--------------------------------178
(f)
Chilhuacle Negro----------------------185 (d)
Chilhuacle Rojo-----------------------192 (d)
Costeño Rojo--------------------------192 (d)

Crystal® Pure Louisiana Hot Sauce-----222 <<-reference
Jalapeno "M"--------------------------238
(f)
Numex Big Jim-------------------------238 (f)
Chimayo-------------------------------370
(f)

Manzano/Rocoto Orange-----------------500
(f)
Barker--------------------------------580 (f)
Manzano/Rocoto Red--------------------600
(f)
Cayenne Long Slim---------------------625
(f)
Jalapeño Early------------------------700 (f)
Uncle Steve's Louisiana Hot Sauce------769 <<-reference
Manzano/Rocoto Yellow-----------------840
(f)

Aji Yellow--------------------------1,000
(d)
Santa Fe Grande---------------------1,120
(f)
Santa Fe Grande---------------------1,120 (f)
Jalapeño Craig's Grande-------------1,230 (f)
Puya--------------------------------1,250
(d)
Serrano-----------------------------1,250 (f)
McIlhenny's Tabasco® Hot Sauce-------1,250 <<-reference

Guajillo----------------------------1,300
(f)
Aji Rojo----------------------------1,500
(d)
Cascabel----------------------------1,600 (d)
Chiltepec---------------------------2,470 (d)

De Arbol----------------------------8,000
(d)
Tabasco----------------------------10,000 (f)
Red Savina®------------------------10,000 (f)<-reference
Thai Large-------------------------13,300
(d)

Japones----------------------------16,000
(d)
Scotch Bonnet Tobago Red-----------17,141
(f)
Scotch Bonnet Fatali---------------17,582 (f)
Scotch Bonnet Nelson's Jam.Yellow--17,582 (f)
Habanero White Bullet®-------------19,000 (d)
Zimbabwe Bird----------------------19,500
(d)

Pequin-----------------------------20,000
(d)
Habanero Gold Bullet® tall plants--24,390 (d)
Bhut Jolokia peach-----------------27,300 (d)<-reference
Trinidad Congo---------------------28,200
(d)<-reference
Habanero Orange Craig's Deluxe™--- 30,030
(d)
7 Pot Lava Red---------------------36,000 (d)<-reference
Habanero Mustard-------------------36,810
(d)

Bhut Chocolate---------------------40,000 (d)<-reference
Naga Viper-------------------------41,000
(d)<-reference
Habanero Peach---------------------41,558 (d)
Bonda Ma Jaques--------------------42,600 (d)<-reference
Bhut Jolokia regular strain--------43,000
(d)<-reference
7 Pot Brain Yellow-----------------48,000
(d)<-reference

Dave's Ultimate Insanity Sauce-----50,000 <--reference
Naga monster-----------------------50,700
(d)<-reference
7 pot brown------------------------53,100
(d)<-reference
Trinidad Moruga red----------------58,300
(d)<-reference
7 Pot Brain strain yellow----------59,000
(d)<-reference
Bhut Jolokia Smooth Craig's strain-60,000
(d)
Tepín (seeds removed)------ 15,000-64,000 (d)

7 Pot Lava Brown-------------------65,400
(d)<-reference
Ghost (Bhut Jolokia) Giant---------66,000
(d)<-reference
Trin.Scorpion Butch T strain-------67,000
(d)<-reference
Naga Morich Red--------------------75,800
(d)<-reference
Trinidad Moruga orange-------------76,000
(d)<-reference

7 Pot Brain strain Red-------------81,000
(d)<-reference
Douglah----------------------------83,900
(d)<-reference
7 Pot Douglah brown----------------86,800
(d)<-reference
Brazilian Brain Strain hybrid------92,000
(d)<-reference
Bhut Jolokia Chocolate-------------97,600
(d)<-reference

7 Pot Primo Red-------------------107,400
(d)<-reference
Trinidad Moruga Brown-------------107,500
(d)<-reference
Trinidad Scorpion Brown/Chocolate-108,600
(d)<-reference
Trinidad Scorpion Moruga Brown----109,000
(d)<-reference
Carolina Reaper-------------------127,000
(d)<-reference

Trinidad Scorpion Craig's Deluxe™-up to 140,000 (d)

Copyright © 1984-2013 by Craig C. Dremann

Listed are the highest heat levels, so far measured to date for each variety.


The Trinidad Scorpion has been listed by Guinness as the world's hottest pepper and you can see that all of the strains of this pepper are producing awesome heat levels, and our Deluxe strain has produced the highest heat levels tested so far.

By starting with the Bhut Jolokias and Trinidad Scorpion peppers is a thin layer of almost pure capscisin that is on the surface of the inner walls of the pepper pods, like a painted layer of glisening oil. That means, if you hit that concentrated inner wall, it can be like a hotness-bomb going off in your mouth.

Future searches for the world's hottest pepper that can beat the Trinidad Scorpion, should be confined to the New World, because all the peppers on the planet originated from the plants originally growing in Central and South America.

You are always going to find the world's hottest pepper somewhere in the area of their origins, with the native peoples in the Americas.

There's probably 50,000-60,000 different pepper varieties world-wide, and if you include variations in the different heat levels of individual varieties (like all of the different strains of Jalapeños for example), perhaps as many as 100,000. Only a few thousand of the peppers of the world have been described, and nobody has accurately tested any significant numbers of all those hundred-thousand peppers, for their heat levels.

"Craig Dremann's Scale"--different than the "Scoville" Scale? There's a lot of controversy about pepper hotness, so in 1984 I invented an easy method to test a pepper's heat level, to get a fast, accurate, and inexpensive method.

To test a pepper using the old Scoville units, you have to spend about $50 dollars to have a laboratory test the heat of a single pepper.

On the other hand, Dremann's Hotness Scale™ can be done at home for free in the kitchen, with a gram scale, a blender, and a graduated baby's eyedropper (in cc) in about 10-15 minutes.

The numbers are different between the two scales. You will see fantastically high Scoville claims published, but those numbers are nearly impossible to confirm unless you want to spend $50 per pepper to test them at a laboratory.

What makes Dremann's scale numbers so much better, is that they relate to something that is real---they mean that if you take a single ounce of a particular pepper, how many ounces of salsa will that make hot?

Plus, you can confirm the Dremann Hotness Scale numbers yourself in your own kitchen for free, in 10-15 minutes.

>>>Free download for doing your own DREMANN SCALE tests<<<

Why does the Dremann Scale use "d" and "f" next to the numbers? If you look at any Scoville unit claims for any pepper, why is there never any indication of at what stage was the pepper tested? ---Was the pepper fresh-green, fresh red-ripe, or dried?

The general rule on pepper hotness is that when it is fresh green, it is only one-third as hot as a red-ripe fresh pepper of the same kind. Also, the dried pepper is generally 2-10 times hotter than the fresh red-ripe pepper of the same variety.

Keep the seeds in, or remove the seeds before testing? Anyone testing pepper hotness can further manipulate any hotness numbers, by either leaving in the seeds, or removing them prior to testing.

Seeds have no hotness inside of them, so other than a tiny bit on the seed surface---removing seeds will generally make a pepper hotter. However, when we test peppers, we always keep the seeds in. so that we are always testing whole peppers.

DOWNLOAD Craig's Hotness Testing method FREE HERE.

HOW TO SELECT THE WORLD'S HOTTEST STRAIN. Plant 100 plants of the variety you are interested in making into a hotter strain, or going for the world's hottest record. Put a tag on each plant and number each plant.

The Trinidad Scorpion looks like the most likely candidate for increasing the heat levels each year, but whatever your favorite strain that does not have a current registered PVP or registered trademark would be good to start with. If the strain says "hybrid" in the name, you can start with that also.

When the first two pods on each plant ripen, dry at a low heat, and test the heat level using my method. Then from the top hottest five plants, save the seeds from those plants to plant next year, and grow the next 100 plants in isolation so they will not back cross with any other peppers, like 200 feet from any other peppers.

Then repeat this same process each year. You should be able to increase the overall heat about 20% each year, and start to narrow the variations and push them all further towards the higher range.


"Always trust your tongue to taste reality--and do not let the machines, or the guys in lab coats do it for you."--CD.

Thanks to Jeff Woodcock of Pennsylvania for all of his heat scale testing.


Updated June 25, 2015