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
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