Pepper Anatomy

The Common Casaicinoids used when testing for SHU using HPLC

1. Capsaicin: most common capsaicinoid. Comprises about 70% of the total capsaicinoids.

2. Dihydrocapsaicin: about 22% of total capsaicinoids.

3. Nordihydrocapsaicin: about 7% of total capsaicinoids.

4. Homocapsaicin: less than 1% of capsaicinoids.

5. Homodihydrocapsaicin: less than 1% of capsaicinoids.

Annuum: includes most common varieties such as jalapeno, bell, cayenne, and chili.

Bacatum: includes South American varieties commonly known as ajis.

Chinense: includes the extremely hot habaneros and the naja jolokia.

Frutescens: includes the familiar tabascos.

Pubescens: includes the South American roctos.