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== Kandungan ==
Buah paprika mengandung banyak antioksidan dan vitamin C (150 – 250 mg/100 g). Kandungan karoten (seperti lycopene) pada paprika merah adalah sembilan kali lebih banyak. Paprika merah juga memiliki kandungan vitamin C dua kali lipat dari paprika hijau.[[Kategori:Solanaceae]]
== Skala Scoville ==
Skala Scoville digunakan untuk mengukur kepedasan dari cabai, paprika, atau makanan pedas lainnya, dinyatakan dalam satuan panas Scoville (SHU). Pencipta skala ini adalah seorang apoteker dari Amerika Serikat, [[Wilbur_Scoville]]. Metodenya dirancang pada tahun 1912 dan dikenal sebagai Uji Organoleptik Scoville.
Tidak seperti metode-metode lain yang berdasarkan [[kromatografi cairan berkinerja tinggi]], skala Scoville adalah pengukuran empiris yang bergantung pada sensitivitas capsaicin pengujinya, sehingga bukanlah metode yang tepat atau akurat untuk mengukur konsentrasi capsaicinoid.
===Peppers===
<!-- PLEASE NOTE: THE LIST BELOW IS NOT DEFINITIVE. Please refrain from adding peppers, particularly lesser-known ones. Uncited material may be removed. -->
{| class="wikitable"
|-
! style="width: 11em" | Scoville heat units (SHU)
! Nama paprika
|-
| style="color:white; background:#400; text-align:right; padding-right:8px;"| 2,890,000 – 3,000,000 || [[HP56 (Death Strain)]]<ref name="chilefoundry"/>
|-
| style="color:white; background:#600; text-align:right; padding-right:8px;"| 1,600,000 – 2,200,000 || [[Carolina Reaper]]
|-
| style="color:white; background:#900; text-align:right; padding-right:8px;"| 855,000 – 2,199,999 ||[[Komodo Dragon Chili Pepper]],<ref>{{cite web|title=UK's hottest ever commercially grown chilli pepper to go on sale|url=http://www.theguardian.com/lifeandstyle/2015/aug/11/uk-hottest-ever-chilli-pepper-komodo-dragon|website=The Guardian|accessdate=15 August 2015}}</ref> [[Trinidad Moruga Scorpion]],<ref>{{cite news | url= http://www.telegraph.co.uk/news/newstopics/howaboutthat/9085820/Chile-experts-identify-Trinidad-Moruga-Scorpion-as-worlds-hottest.html | title=Chile experts identify Trinidad Moruga Scorpion as world's hottest | newspaper= The Daily Telegraph | location = UK| date=2012-02-16}}</ref> [[Naga Viper pepper]],<ref>{{cite web|last=Dykes|first=Brett Michael|title= World’s hottest pepper is ‘hot enough to strip paint’|url= http://beta.news.yahoo.com/blogs/lookout/world-hottest-pepper-hot-enough-strip-paint.html |publisher=[[Yahoo! News]]|date=3 December 2010 |accessdate=2010-12-03}}</ref><ref name="cpi2000"/> [[Infinity Chilli]],<ref>{{cite news| url = http://www.bbc.co.uk/news/uk-12506652 | publisher = BBC | title = Grantham's Infinity chilli named hottest in world | date = 2011-02-18}}</ref> [[Naga Morich]], [[Bhut Jolokia|Bhut Jolokia (ghost pepper)]],<ref name="bosland">{{cite web |url= http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm | title = NMSU is home to the world's hottest chile pepper | accessdate = 2007-02-21 | year = 2007 |author=Shaline L. Lopez |archiveurl = http://web.archive.org/web/20070219124128/http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |archivedate = 2007-02-19}}</ref><ref name="World'sHottestPepper">{{cite news |agency= AP | title = World's hottest chile pepper a mouthful for prof |date=23 February 2007 |publisher=CNN |url=http://www.cnn.com/2007/US/02/23/hot.pepper.ap/ |archiveurl=http://web.archive.org/web/20070322224224/http://www.cnn.com/2007/US/02/23/hot.pepper.ap/ |archivedate= 2007-03-22}}</ref> [[Trinidad Scorpion Butch T pepper]],<ref>Matthew Da Silva, [http://www.australiangeographic.com.au/journal/aussies-grow-worlds-hottest-chilli.htm "Aussies grow world's hottest chilli"], ''Australian Geographic'', 12 April 2011</ref> Bedfordshire Super Naga,<ref>{{cite web |title=UK's hottest commercially grown chilli pepper goes on sale |url=http://www.tescoplc.com/index.asp?pageid=188&newsid=678}}</ref> Spanish Naga Chili<ref>{{cite web|url=http://pepperheadsforlife.com/the-scoville-scale/|title=The Official Scoville Scale - Pepperheads For Life|author=Tom Ryan|work=Pepperheads For Life}}</ref>
|-
| style="color:white; background:#c00; text-align:right; padding-right:8px;"| 350,000 – 580,000 || [[Red Savina pepper|Red Savina habanero]]<ref name="cpi2000">{{cite news|work=The Chile Pepper Institute Newsletter|publisher=The Chile Pepper Institute, New Mexico State University|url=http://www.chilepepperinstitute.org/content/files/00%20winter.pdf|format=PDF|issue=2|volume=11|date=2000|page=5|title=Tezpur/Naga Jolokia – The Hottest Chile?|quote=...the Red Savina Habanero whose Scoville rating is around 555,000 Scoville Heat Units (SHU), the 'Naga Jolokia' possesses 855,000 SHU.}}</ref><ref name="redsavina">{{cite web |url= http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ | title = World's hottest chile pepper discovered |accessdate=2008-03-31 |publisher=American Society for Horticultural Science}}</ref><ref>{{cite news|work=The Chile Pepper Institute Newsletter|publisher=The Chile Pepper Institute, New Mexico State University|url=http://www.chilepepperinstitute.org/content/files/02%20fall.pdf|format=PDF|issue=3|volume=13|date=2002|page=7|title=Burning Questions|quote=...'Red Savina' habanero...came in at a whopping 577,000 Scoville Heat Units.}}</ref>
|-
| style="color:white; background:#f00; text-align:right; padding-right:8px;"| 100,000 – 350,000 || [[Habanero chili]],<ref name="nyt89"/><ref name = "homecookingabout">{{cite web |url= http://homecooking.about.com/library/weekly/blhotchiles.htm |title = Chile Pepper Heat Scoville Scale | publisher = About.com |accessdate = 2006-09-25}}</ref> [[Scotch bonnet (pepper)|Scotch bonnet pepper]],<ref name = "homecookingabout" /> [[Datil pepper]], [[Rocoto]], [[Madame Jeanette]], Peruvian White Habanero,<ref>{{cite web |url = http://www.thechileman.org/results.php?chile=1&find=habanero+white&heat=Any&origin=Any&genus=Any | title = Habanero White |publisher= Chile man |accessdate= 2011-09-21}}</ref> Jamaican hot pepper,<ref>{{cite web |url=http://www.happystove.com/recipe/32/The+Scoville+Scale |title=The Scoville Scale |publisher = HappyStove.com}}</ref> [[Fatalii]]<ref name="SHU">[http://www.scovillefoodinstitute.com/REVtshirtart0811.jpg Scoville Food Institute], Periodic Table of Scoville Units.</ref> Wiri Wiri<ref>{{cite web|title=The Scoville Scale|url=http://scovillescaleforpeppers.com/the-scoville-scale/|publisher=The Scoville Scale For Peppers}}</ref>
|-
| style="color:white; background:#ff2424; text-align:right; padding-right:8px;"| 100,000 – 225,000 ||[[Bird's eye chili]]<ref name = "scottr">{{cite web |url = http://www.scottrobertsweb.com/scoville-scale.php |title= Scoville Scale Chart for Hot Sauce and Hot Peppers |publisher=Scott Roberts |accessdate=2008-11-19}}</ref>
|-
| style="color:white; background:#ff2424; text-align:right; padding-right:8px;"| 50,000 – 100,000 || [[Byadgi chilli]], [[Malagueta pepper]],<ref name= "scottr" /> [[Chiltepin pepper]], [[Piri piri]], [[Pequin pepper]],<ref name = "scottr" /> [[Siling labuyo|Siling Labuyo]]
|-
| style="color:white; background:#ff4949; text-align:right; padding-right:8px;"| 30,000 – 50,000 || [[Guntur chilli]], [[Cayenne pepper]], [[Ají pepper]],<ref name="homecookingabout" /> [[Tabasco pepper]], [[Capsicum chinense]], [[Serenade chilli]]
|-
| style="background:#ff6d6d; text-align:right; padding-right:8px;"| 10,000 – 23,000 || [[Serrano pepper]], [[Peter pepper]], [[Chile de árbol]], [[Aleppo pepper]], [[Chungyang Red Pepper]]
|-
| style="background:#ff9292; text-align:right; padding-right:8px;"| 3,500 – 10,000 || [[Guajillo chili|Guajillo pepper]], [[Espelette pepper]], [[Fresno pepper]], [[Jalapeño]], wax<ref name="Julius1997"/> (e.g., [[Hungarian wax pepper]])
|-
| style="background:#ffb6b6; text-align:right; padding-right:8px;"| 1,000 – 4,000 || [[jalapeño|Jalapeño pepper]],<ref name="nyt89"/>[[Gochujang]], [[Pasilla pepper]], [[Peppadew]], [[poblano]] (or ancho),<ref name="Lillywhite2013">{{cite journal|last1=Lillywhite|first1=Jay M.|first2=Jennifer E. |last2=Simonsen|first3=Mark E.|last3=Uchanski|title=Spicy Pepper Consumption and Preferences in the United States. |work=HortTechnology|volume=23|issue=6|year=2013|pages=868–876|quote=Any pepper type with ≥ 1 SHU could be considered spicy. However, for this study, paprika (0–300 SHU), New Mexico long green or red chile (300–500 SHU), and poblano/ancho (≈1369 SHU) types were included as mild spicy peppers (Table 1).}}</ref> Poblano verde,<ref name= "Julius1997">{{cite journal|last1=Julius|first1=David|last2=Caterina|first2=Michael J.|last3=Schumacher|first3=Mark A. |last4=Tominaga |first4=Makoto|last5=Rosen|first5=Tobias A.|last6=Levine|first6=Jon D. |journal=Nature |volume=389 |issue=6653 |year=1997|pages=816–824|issn=00280836|doi=10.1038/39807|quote=Reported pungencies for pepper varieties (in Scoville units) are: Habanero (H),100,000–300,000; Thai green (T), 50,000–100,000; wax (W), 5,000–10,000; and Poblano verde (P), 1,000–1,500 (ref. 23).|pmid=9349813|title=The capsaicin receptor: a heat-activated ion channel in the pain pathway}}</ref> [[Rocotillo pepper]]
|-
| style="background:#ffdbdb; text-align:right; padding-right:8px;"| 100 – 900 || [[Banana pepper]], [[Cubanelle]], <!--Don't wikilink to paprika, the powdeerd spice; it is also a type of pepper-->[[paprika]],<ref name="Lillywhite2013"/> [[Peperoncini]], [[Pimento]],
|-
| style="background:#fff; text-align:right; padding-right:8px;"| 0 || [[Bell pepper]]<ref name="DeBaggioTucker2009">{{cite book|last1=Thomas DeBaggio|first1=Thomas DeBaggio|last2=Arthur O. Tucker|first2=Arthur O. Tucker|title=The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance|url=http://books.google.com/books?id=7_KPgxEglHAC&pg=PA188|year=2009|publisher=Timber Press|isbn=978-1-60469-134-4|page=188|quote=...a bell pepper has 0 Scoville Heat Units and a rating of 0.}}</ref><ref>{{cite journal|title=Hot Peppers for Happiness and Wellness: a Rich Source of Healthy and Biologically Active Compounds|first=B|last=Laratta|first2=L|last2=De Masi|first3=G|last3=Sarli|first4=D|last4=Pignone|work=Breakthroughs in the Genetics and Breeding of Capsicum and Eggplant: Proceedigns of the XV EUCARPIA Meeting on Genetics and Breeding of Capsicum and Eggplant|year=2013|isbn=978-88-97239-16-1|publisher=Comitato per l'organizzazione degli eventi (COE) DISAFA, Università degli Studi di Torino|editor1-first=Sergo|editor1-last=Lanteri|editor2-first=Giuseppe Leonardo|editor2-last=Rotino|pages=233–240|quote=Scoville Heat Units (SHU), Referring pepper varieties...0, Sweet Bell|url=http://www.chilepepperinstitute.org/content/files/Proceedings_Torino_2013.pdf|format=PDF}}</ref>
|}
{{Col-break}}
[[Kategori:Solanaceae]]
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