Along time ago the people have known chilli plants as food flavoring precisely in Central America and South America around
7000
BC and began to do cultivation (transplant / cuttings) around 3500 BC. Christopher Columbus was the first introducing the chili plant to the western world with the name "chile pepper." so well known as a spice in Spain to Portugal. In 1498 chili crop has been brought to India as a spice that tasted spicy and untill now India''s main export commodities in the world. There are about 400 varieties of chilli plants are distinguished from the level of
spiciness, sizes, shapes and colors.
To determine the level of spiciness of chilies used testing method called the
Scoville Organoleptic Test (Wilbur L. Scoville who invented this method in 1912). SOT test has still used through the engine High Performance Liquid Chromatograph (HPLC) as a replacement for human taste testing. Here is the level of spiciness of each variety (SHU = Scoville Heat Unit):
* Pure Capsaicin 16,000,000
* Naga Jolokia 855.000
* Red Savina Habanero 580.000
* Red Habanero 150,000
* Tabasco 120.000
* Tepin 75.000
* Chiltepin 70.000
* Thai Hot 60.000
* Jalapeno M 25.000
* Aji Escabeche 17.000
* Cayenne 8.500
* Pasilla 5.000
* Serrano 4.000
* Mulato 1.000
* Bell Pepper 0
Chilli has now become the main spices in processed foods like green chilli ketchup , red chilli sauce, salsa, chilli powder and also for treatment such as balm, inhaler, chewing tobacco etc. India is the largest manufacturer and exporter of chillies in the world. 25% of chilli in the world needs from India and the 2nd is Mexico. Indian chilli is exported to USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and several countries in the world, including Indonesia.