Craig Dremann chile heat numbers

The Craig Dremann chile heat numbers indicate that how many ounces of salsa will have a detectable level of hotness when one ounce of pepper pods are added:

Sweet peppers---------------------------0 (f)
Cubanelle-------------------------------2 (f)
New Mexico 6-4L-------------------------3 (f)
Conquistador----------------------------9 (f)
Pueblo---------------------------------14 (f)
Navajo---------------------------------16 (f)
Bishop's Cap---------------------------18 (f)
Ancho Mexican Large--------------------22 (f)
Anaheim--------------------------------25 (f)
Rio Grande-----------------------------25 (f)
Merah----------------------------------26 (f)
Hungarian Yellow Wax-------------------42 (f)
Sandia---------------------------------42 (f)
Joe E. Parker--------------------------53 (f)
Mexican Negro--------------------------72 (f)
Sweet Wrinkled Old Man-----------------90 (f)
Asao Fang Tsiao-----------------------125 (f)
Cherry Large Hot----------------------125 (f)
Espanhola-----------------------------131 (f)
Mulato--------------------------------135 (f)
Serrano-------------------------------150 (f)
New Mexico Improved-------------------166 (f)
Fresno--------------------------------178 (f)
Sweet-Hot Red Habanero----------------200 (f)
Aji Brazilian Little Red--------------222 (f)
Jalapeno "M"--------------------------238 (f)
Calcutta Long (PC-2)------------------270 (f)
Aji Bolivian Marble-------------------286 (f)
Aci Sivri-----------------------------320 (f)
Chimayo-------------------------------370 (f)
Aji Brazilian Dedo De Moca------------385 (f)
Trupti--------------------------------400 (f)
Aji Exploding Fire--------------------444 (f)
Manzano Orange------------------------500 (f)
Sucutuba Habanero---------------------555 (f)
Manzano Red---------------------------600 (f)
Cayenne Long Slim---------------------625 (f)
Little Finger Aji---------------------666 (f)
Cayenne French------------------------667 (f)
Jalapeno Early------------------------700 (f)
Api-----------------------------------740 (f)
Habanero Ecuador Red------------------833 (f)
Suryamukhi Cluster--------------------833 (f)
Manzano Yellow------------------------840 (f)
Aji Yellow--------------------------1,000 (d)
Santa Fe Grande---------------------1,120 (f)
Sri Lankan--------------------------1,142 (f)
Puya--------------------------------1,250 (d)
Guajillo----------------------------1,300 (f)
Tapahuna Indian Habanero------------1,333 (f)
Jwala-------------------------------1,428 (f)
Portugal Hot------------------------1,428 (f)
Aji Rojo----------------------------1,500 (d)
Bangalore Torpedo-------------------1,666 (f)
Papafina Habanero-------------------1,667 (f)
Flame Fountain----------------------2,000 (f)
Jalapeno Craig's Triple-Hot---------2,222 (f)
Fogoso Habanero---------------------2,222 (f)
Fountain Red------------------------2,500 (f)
Twilight----------------------------2,500 (f)
Gundu-------------------------------2,857 (d)
Aji Brazilian Bonanza---------------3,333 (f)
Doida Habanero----------------------3,333 (f)
Zimbabwe Large----------------------3,333 (f)
Azr---------------------------------4,000 (f)
De Rata-----------------------------5,000 (f)
Luciferino Habanero-----------------5,000 (f)
Turi--------------------------------5,000 (f)
Xixixi Habanero---------------------5,000 (f)
Scotch Bonnet Red/Jamaican Hot------5,000 (f)
Yatsufusa---------------------------5,700 (f)
Kurnool-----------------------------5,714 (d)
Habanero Chocolate------------------6,000 (f)
Cuerudo 6K--------------------------6,000 (f)
Beberrona Habanero------------------6,666 (f)
Thai Bangkok Upright----------------6,700 (d)
Round Chilly------------------------7,143 (d)
De Arbol----------------------------8,000 (d)
Malagueta Craig's Selection---------8,000 (f)
Nepali Orange-----------------------8,333 (f)
Rebentona Habanero------------------9,000 (f)
Condor's Beak Habanero-------------10,000 (f)
Mayan Cobanero Love----------------10,000 (d)
Red Chili--------------------------10,000 (f)
Tabasco----------------------------10,000 (f)
Habanero Orange Craig's Double-Hot 10,000 (f)
Red Savina® -----------------------10,000 (f)
Punjab Small Hot-------------------13,300 (d)
Habanero White Bullet™-------------16,000 (d)
Japones----------------------------16,000 (d)
Zimbabwe Bird----------------------19,500 (d)
Assam------------------------------20,000 (d)
Pequin-----------------------------20,000 (d)
Indian PC-1------------------------25,000 (f)
Habanero Gold Bullet™ 40K----------40,000 (f)
Tepin------------------------------20,000 (d)
Tepin -- world's hottest chile-----64,000 (d)

First note about Craig Dremann chile heat numbers - his results for tepins are no more consistent than anyone elses - 20,000 to 64,000.

A further note about the Craig Dremann chile pepper heat scale. In 1984 Craig Dremann re-invented the Scoville Organoleptic successive dilution test (that Wilbur Scoville invented in 1912). Craig Dremann is very proud of himself for this re-invention but nonetheless Craig Dremann's test does have a certain practical charm. His test requires only a gram scale, a blender, and a graduated eyedropper. And, he claims, about ten minutes. Of course, he doesn't mention the one problem with all successive dilution tests - subjectivity.

His published scale, reproduced above, does have one additional benefit. He overtly states in the table whether the pod was fresh(f) or dried(d). Dried peppers are two to ten times hotter than fresh.

He also removes the seeds for all tests - "Seeds themselves have no hotness in them, other than a tiny bit on their surface. For hotness testing purposes, if you leave the seeds in the pepper, it is like adding sawdust to the test."

Another note about Dremann's numbers above: they are wildly inconsistent with other published results including those based on HPLC - a fairly objective and sometimes-reproducible-results testing method. For instance, serranos are usually considered to be hotter than jalapenos.