Pepper Heat Guide

The Scoville scale is a measurement of the pungency (spiciness or "heat") of chile peppers, as recorded in Scoville Heat Units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chiles.

Pure Capsaicin
    15,000,000 - 16,000,000 Scoville Heat Units

Pepper X
    3,180,000 Scoville Heat Units

Carolina Reaper
    2,000,000 - 2,200,000 Scoville Heat Units

Trinidad Scorpion, Butch T, Naga Viper, Common Pepper Spray
    1,500,000 - 2,000,000 Scoville Heat Units

Ghost Pepper (Bhut Jolokia)
    855,000 - 1,463,000 Scoville Heat Units

Red Savina Habanero, Indian Tezpur
   350,000 - 550,000 Scoville Heat Units

Habanero, Scotch Bonnet, Bird’s Eye, Jamaican Yellow Mushroom
    100,000 - 350,000 Scoville Heat Units

Thai, chiltepin
    70,000 - 80,000 Scoville Heat Units

Santaka
    50,000 - 60,000 Scoville Heat Units

Cayenne
    35,000 - 40,000 Scoville Heat Units

Tabasco
    30,000 - 50,000 Scoville Heat Units

Chilipiquin
    30,000 - 40,000 Scoville Heat Units

Chile de Arbol, Manzano
    15,000 - 30,000 Scoville Heat Units

Serrano, Yellow Wax
    7,000 - 25,000 Scoville Heat Units

Sandia (Hot Hatch Green Chile)
    5,000 - 30,000 Scoville Heat Units

Jalapeño, Poblano, Chipotle, Mirasol
    3,500 - 4,500 Scoville Heat Units

Ancho Poblano
    2,500 - 3,000 Scoville Heat Units

Hatch
    1,000 - 8,000 Scoville Heat Units (some even hotter)

Anaheim
    1,000 - 1,500 Scoville Heat Units

Bell Pepper, Sweet Banana, Pimento
    0 - 100 Scoville Heat Units



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