Chiles - Scoville Heat Units


Chiles - Scoville

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
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

Photo credit: Walt Stoneburner on VisualHunt.com / CC BY

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