Red Savina pepper
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 A Red Savina habanero, at near-optimum ripeness. Note characteristic deep red color.
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| Capsicum chinense 'Red Savina' |
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| Heat : Exceptionally Hot (SR: 350,000 - 577,000) |
The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers.
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero.[1] The exact method Garcia used to select the hottest strains is unclear.
The Red Savina is protected by the U.S. Plant Variety Protection Act (PVP #9200255)[2]
Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, this is twice as hot as a regular habanero pepper (100,000–350,000 Scoville units), and 65 times as hot as a jalapeño pepper. A cayenne pepper rates only 30,000–50,000 Scoville units.
In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper.[3]
[edit] See also
- Dorset Naga pepper is a new cultivar that is reportedly hotter than Red Savina.
- Naga Jolokia pepper is another cultivar that is reportedly hotter than Red Savina.
- Scoville scale compares the spiciness of various other peppers.
[edit] References
- ^ Story of the discovery of Red Savina by Frank Garcia. ushotstuff.com.
- ^ Plant Variety Protection Number: 9200255 (Red Savina). US Department of Agriculture (1992-08-26).
- ^ Indian chilli world's hottest: Guinness (html) (2007). Retrieved on 2007-02-18.
