According to my years of experience in eating and drinking places, this is an industrial raw material, basically alkaline water and the like. You can try alkaline water to see if it's spicy, the kind that tastes spicy in your mouth but has no feeling in your body or feels like fire in your mouth. The reason why pepper is unlikely to be spicy is that capsaicin is about 2W per kilogram. It is estimated that it is unlikely to be replaced by industrial raw materials for small shops.

Attached is a list of spicy units. You can try pure capsaicin if you don't want to live. It is estimated that you will get blood stasis because it is too spicy.

16,000,000 pure capsaicin, dihydrocapsaicin, food additives and Bly's16 million reserves [1] (Gardner Resources)

9 100000 nordihydrocapsaicin

8.6 million high dihydrocapsaicin, high capsaicin

7,100,000 source sauce (original Juan specialty food)

5.3 million military reminder-tears-watt-Sri Lanka

2 million civil reminders-tears-Watt-Sri Lanka

1 500,000 da' bomb final answer sauce (original Juan specialty food)

The chilliness of pepper is 100 1304 (scovill standard).

855,000 Naga Lugia Pepper

350,000-580,000 Savina red pepper100,000-350,000 Havana pepper.

100,000-325,000 Scottish Sarkozy bernat pepper

100000-225000 bird's eye view

100000-200000 Jamaican pepper

100,000-125,000 American Carolina pepper

95000- 1 10000 Bahamians.

$90,000 Dave's ultimate crazy sauce

85000- 1 15000 Tabiche。

50,000-100,000 Thai pepper, Mexican exotic pepper (Chiltepin)

50,000 Dave crazy sauce

40,000-58,000 Pijin

40,000-50,000 super peppers, three English Tang Xinzi.

30,000-50,000 peppers, Tabasco peppers.

15000-30000 Dearborn Pepper

12000-30000 Manzano, seasoning pepper and salt.

7000-8000 Tabasco-Havana Chili sauce (Tabasco Havana Chili sauce)

5000- 10000 hot wax

2500-8000 Jalape(Jalape？ O), Sanying Tang Xinzi

2500-5000 Mexican Guajiro and Tabasco Chili sauce

1, 500-500 Tabasco-Cipra Chili sauce.

1, 200- 1, 800 Tabasco garlic Chili sauce (Tabasco garlic)

1, 500-2,500 rocotiro pepper (rocotiro)

1 0,000-2,000 dried chilies (Pasilla, Chile) and anchovies chilies (anchovies)

1, 000-2,000 Mexican wave Blano pepper (Poblano)

700- 1 0,000 Colorado Pepper (coronado)

600- 1, 200 Tabasco green Chili sauce (Tabasco green)

500-2500 Anaheim peppers (Anaheim)

500- 1 0,000 New Mexico Pepper (New Mexico)

500-700 Grand Santa Fe

100-500 Greek pepper and allspice

0 sweet pepper

Capsaicin, capsaicin

English name: nonivamide (vanillamide nonanoate)

2. Chemical name: vanillin nonanoate; Synthetic capsaicin; Synthetic capsaicin

Three. Molecular formula: C 17H27NO3.

Si Nuo. : 2444-46-4

EINECSNo。 : 2 19-484- 1

You can see that the dried peppers we usually eat, that is, the peppers in the morning, are between 1000-2000. Hehe, I've seen a Mexican pepper. You can eat a bowl of rice and drink a big bottle of coke with a lick of your tongue.