Red Savina pepper
A Red Savina habanero, at near-optimum ripeness. Note characteristic deep red color.
|Origin||California, United States|
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero. The exact method Garcia used to select the hottest strains is not publicly known.
Red Savina peppers were reported to a score up to 577,000 on the Scoville scale, but this oft-quoted figure was never verified; a comparison experiment carried out by a group of researchers including Regents Professor Paul W. Bosland at the Chile Pepper Institute at New Mexico State University in 2005 revealed an average heat level of about 450,000 Scoville Heat Units for Red Savina habaneros. Orange Habaneros may get as hot as 350,000 Scoville Heat Units, but the average Orange Habanero is around 200,000 Scoville Heat Units. The average Bhut Jolokia pepper is 1,019,687 SHUs.
- DeWitt, Dave; Bosland, Paul W. (2009). The Complete Chile Pepper Book. ISBN 978-0-88192-920-1.
- "Plant Variety Protection Number: 9200255 (Red Savina)". U.S. Department of Agriculture. 1992-08-26. Retrieved 2009-11-11.
- "World's hottest chile pepper discovered". American Society for Horticultural Science. Retrieved 2008-03-31.
- "Chart From The Chili Pepper Institute".