Talk:Tabasco pepper

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The text lists the heat as between 30,000 and 50,000 Scoville units, but the 'heat' box on the right lists 9,999 to 49,999. Does anyone know enough to reconcile this? This page lists the former range, and is the only independent source I could find. --dinomite 15:02, 26 January 2007 (UTC)

I actually saw a magazine article last week (sorry, forget where) that listed the tabasco pepper's heat at 190,000 Scoville. That's surely incredible---if true, it would put the tabasco above a lot of habaneros---and every other source I've seen (example) mentions 30,000 or thereabouts. (The stupid print journalists probably have never heard of decimal places.) Anyway, certainly, we needn't worry that anyone is confusing the heat of the pepper with that of the relatively wimpy sauce. 69.250.43.106 04:56, 26 April 2007 (UTC)

Dave DeWitt says the tabasco pepper has a Scoville rating of 30,000 to 50,000 in his book The Chile Pepper Encyclopedia (1999).--Skb8721 15:53, 26 April 2007 (UTC)