Barcombe Chillies

The hotness of chillies is measured in Scoville Heat Units (SHU), a ranking originally calculated by testing the number of drops of sugar water required for one drop of the chilli in question to become undetectable to the human tongue. Owing to all sorts of factors though, from any stress plants are put under to the genetics of each taster, how people actually experience each variety, even each pepper, can vary greatly. This means it’s best to give each fruit a test so you can gauge how much you want to use in your cooking, and remember it will be hottest at the stalk end, where the seeds are. 

This year we are growing five different kinds; 

Early jalapeños (2,500-10,000 SHUs), a stumpy Mexican chilli often picked when they’re green, although they do ripen to red, when they’re hotter.  

Hungarian Hot Wax (5,000-15,000 SHUs) which have long, pointy fruits that start off a pale yellowy green. These are popular for pickling. 

Lemon drop (40,000-60,000 SHUs) which are sharp and citrus tasting, and recommended for any chilli vodka makers.

Ring of fire (70,000-80,000 SHUs) a hot, cayenne type of pepper perfect for drying or flavouring oils.

Habanero (100,000 to 350,000 SHUs) a very hot, pungent and lantern shaped pepper often used in sauces.