Chiles - Scoville Heat Units
Chile peppers are measured on the Scoville Scale or Scoville Heat Units (SHU). In the early 20th Century, Wilbur Scoville devised this system reflecting the volume of water required until chili heat could still be felt by a taster. The more water, the hotter. Today, we still use the scale, but with more sophisticated methods.
| Type of Pepper |
Scoville Heat Units |
| Sweet Bell Pepper | 0 |
| Banana Pepper | 0 - 500 |
| Cubanelle Chile Pepper | 0 - 1,000 |
| Pimiento Chile Pepper | 100 - 500 |
| Cherry Pepper | 100 - 500 |
| Pepperoncini Chile Pepper | 100 - 500 |
| Paprika Chile Pepper | 250 - 1,000 |
| Anaheim Chile Pepper | 500 - 1,000 |
| Poblano Chile Pepper | 1,000 - 2,000 |
| Hatch Chile Pepper | 1,000 - 2,500 |
| Jalapeno Pepper | 2,500 - 8,000 |
| Serrano Pepper | 10,000 - 23,000 |
| Manzano Pepper | 12,000 - 30,000 |
| Tabasco Pepper | 30,000 - 50,000 |
| Cayenne Pepper | 30,000 - 50,000 |
| Chili Pequin, Chile Pepper | 30,000 - 60,000 |
| Habanero Chile Pepper | 100,00 - 350,000 |
| Ghost Pepper | 1,001,304 |
| New Mexico Scorpion | 1,191,595 |
| Carolina Reaper | 1,569,383 - 2,200,000 |
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