What would a hot sauce contest be without a Hot Chile Pepper eating contest? Can you take the heat? If so, sign up for a chance to win $1,000 — to the stomach that can take the heat of N.C. Hottest Chile Peppers.
A chilies heat is based on Scoville Heat Units. In 1912, Wilbur Scoville, a chemist by profession, developed a method to measure the heat level of chile peppers. The test is named after him, known as the "Scoville Organoleptic Test.
The substance that makes a chile so hot is called Capsaicin. Pure Capsaicin is rated somewhere between 15,000,000-16,000,000 Scoville heat units. To put Scoville heat units (SU) in a better perspective, a jalapeno is rated 2,500-8,000 Scoville heat units compared to a Habanero which is rated 100,000-325,000 Scoville heat units.
Attn: Pepper Eating
107 Enterprise Ct.
Oxford, NC 27565