The Chilhuacle Chili (Capsicum annuum L.) in Mexico: Description of the Variety, Its Cultivation, and Uses

Table 2

Capsaicin and capsaicinoid concentrations and pungency of different chilies native to Mexico.

Chili variety	Capsaicin (mg kg^−1)	Dihydrocapsaicin (mg kg^−1)	Nordihydrocapsaicin (mg kg^−1)	Pungency (SHU)	Reference
Chilhuacle (78 DAP)	161.0	47.0	9.0	3379	—
Chilhuacle (dehydrated)	235.0	142.0	53.0	6420	—
Miahuateco	63.6	45.5	na	1637	[79]
Copi	267.4	167.7	na	6525	[79]
Native Tecomatlán	54.6	35.8	na	1354	[79]
Mulato	29.5	49.5	na	1183	[79]
Guajillo	22.85	36.85	na	961.13	[80]
Ancho	42.82	42.19	na	1368.60	[80]
Pasilla	49.21	68.76	na	1899.34	[80]
Puya	53.88	67.40	na	1952.61	[80]
Jalapeño	373.51	210.40	na	9400.83	[80]
Mirasol	353.77	231.70	na	9426.09	[80]
Morita	338.25	334.94	na	10838.24	[80]
Serrano	627.48	399.77	na	16538.78	[80]
Chipotle	883.04	552.65	na	23114.68	[80]
De Árbol	1293.36	641.74	na	31155.10	[80]
Piquín	2656.74	1031.57	na	59381.77	[80]
Habanero	9097.35	4023.63	na	211247.65	[80]

SHU: Scoville Heat Units. na: not available. DAP: days after pollination.