Home Tabiche Pepper Scoville Units (SHU)

Tabiche Pepper Scoville Units (SHU)

Tabiche Pepper SHU

Scoville Rating
85,000 - 115,000 SHU

The Tabiche pepper originated in India and is now grown worldwide. In many locations, it is grown the year round. The peak season for this type of chili pepper is September and October. The most supportive climate is a hot and dry. Many pepper plantations, in India, continue to grow this variety of pepper. At maturation, the Tabiche pepper can be up to three inches in length and an inch wide. It has the shape of narrow teardrop with a sharp point.

The skin of the pepper is extremely thin and wrinkled. The color may vary dependent upon the region it is grown in. The color can be from a pale yellow to a brilliant red with a high gloss coating.

Measuring the Heat

Capsaicinoids are the chemical compounds in a pepper that give them their heat. In 1912, Wilbur Scoville, developed a test to determine the amount of heat. He utilized a panel of individuals to taste a mixture of each type of pepper ground in sugar water. He would continue to further dilute the mixture until the individuals no longer felt a burning sensation on their tongues. The number of dilutions was used to give each pepper a ranking. With the advancement of modern technology, researchers now use High Performance Liquid Chromatography. These researchers boast the sensitivity of this as being as good as the human tongue.

Additional Info

The Tabiche pepper, like most other chili peppers, causes a great deal of burning with skin contact. To avoid skin irritation, individuals processing, chopping, or cutting peppers should always wear gloves. Care should be taken to not touch other areas of the body with contaminated gloved hands. Skin that is irritated will not only burn but become red. Eyes will be watery and red. Those, who consume the Tabiche pepper, may experience some blistering of the mouth and throat in addition to the painful burning sensation.

After swallowing the pepper, an individual may experience a burning sensation, nausea, vomiting, or diarrhea. There have been a few rare cases in which individuals have suffered some effects in the lungs. Those were smothering, coughing, shortness of breath, and swollen bronchial tubes. The effects, from contact with peppers, usually linger for about an hour and generally no longer than two hours.

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