The heat range in Peppers is measured by “Scoville Heat Units Ratio” or SR.

The capsaicinoid level in the Pepper is measured and valued ranging from 0 (lowest) – 16,000,000 (dangerously hot) or
SR: 0 up to SR: 16,000,000

A Bell Pepper measures SR: 0 It has no measurable or significant heat level.

The Jalapeño Pepper is considered a medium-range Pepper on the heat scale, it typically measures between SR: 2,500-10,000

A Habanero Pepper typically measures between
SR: 100,000–350,000

Law Enforcement Grade Pepper Spray measures between
SR: 5,000,000–5,300,000

Pure Capsaicin measures between
SR: 15,000,000–16,000,000

For some tips on dealing with the heat click here.

Suggested Uses

Try using Ojai Jelly on vegetables, poultry, pork, fish, tofu & meat.  Every bite is tastier with Ojai Jelly & Jam. For a quick, tasty appetizer; place a mound of chevré (or cream cheese), on a serving plate.  Surround it with water crackers, then add a separate dish of Ojai Jelly. Serve with a small serving spoon & knife.  It’s beautiful with Ojai Jelly poured over the cheese too.

Nearly every type of meat, poultry, vegetable, & tofu are enhanced, & the flavor intensifies when you bake, broil & BBQ with Ojai Jelly.  Dare to give your meal some zing! Perk up your blasé salad dressing with a teaspoon of my delicious Ojai Jelly added.  Blend in a dab of Ojai Jelly with your favorite martini or margarita. 
Add a little spice to ordinary foods & beverages & wake up your taste buds!