When it comes to comparing the heat levels of different pepper varieties, the Scoville Scale is a useful tool. The Scoville Scale measures the amount of capsaicin, the compound responsible for the heat in peppers. In this case, we are comparing the heat of the cowhorn pepper to the jalapeno pepper.
The cowhorn pepper typically ranges between 2,500 and 5,000 units on the Scoville Scale. This means that it falls within the same range as the jalapeno pepper, which ranges between 2,500 and 10,000 units. However, it is important to note that the cowhorn pepper tends to be on the milder side of this range.
One factor that can affect the heat level of peppers is the stage of ripeness. Generally, peppers become hotter as they ripen and change color. In the case of the cowhorn pepper, if you pick them before they fully ripen and turn red, they are usually sweeter and milder. This means that if you prefer a milder flavor, you can harvest the cowhorn pepper earlier.
In my personal experience, I have found the cowhorn pepper to be slightly milder than the jalapeno pepper. The jalapeno pepper can often have a sharper and spicier heat, especially when consumed raw. On the other hand, the cowhorn pepper has a more subtle heat that is complemented by a slightly sweeter flavor. This makes it a great option for those who enjoy a bit of heat without being overwhelmed.
To summarize, while the cowhorn pepper falls within the same heat range as the jalapeno pepper on the Scoville Scale, it is generally considered to be milder. Picking the cowhorn pepper before it fully ripens can result in a sweeter and milder flavor. Ultimately, personal preference plays a significant role in determining which pepper is hotter, as heat tolerance varies from person to person.
