I keep seeing these listed at 30-50k (yellow chinense one), not sure what the source is but that's what every site says. I can't seem to find where they were actually tested. They have them grouped with chiltepin, tobasco, and cayenne. Does anyone else think that these are far hotter than all of those? To me eating one tiny cumari pod is like eating a small to medium sized orange habanero. I can munch on chiltepins fairly easily, but eating a fresh cumari really lights me up when I chew it up well.
I know the heat is subjective, and burn doesn't always correlate exactly with Scoville units (at least the HPLC test converted into Scoville units, which is what we actually see), and when eating a cumari pod you're getting 100% of the membrane and seeds, but I don't see any way these could be that low. It seems to me like they should be least a couple hundred thousand.
I know the heat is subjective, and burn doesn't always correlate exactly with Scoville units (at least the HPLC test converted into Scoville units, which is what we actually see), and when eating a cumari pod you're getting 100% of the membrane and seeds, but I don't see any way these could be that low. It seems to me like they should be least a couple hundred thousand.