Scoville Scale

According to Wikipedia (the free encyclopedia): “The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers. The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.”

Yikes, right? Just reading that makes me start to sweat! We’ve reproduced the standardized Scoville chart straight from WikiPedia. Grab some tissues and read on!

Scoville Ratings of Chemicals

Scoville heat units Examples
16,000,000,000 Resiniferatoxin
5,300,000,000 Tinyatoxin
16,000,000 Capsaicin
15,000,000 Dihydrocapsaicin
9,200,000 Nonivamide
9,100,000 Nordihydrocapsaicin
8,600,000 Homocapsaicin, homodihydrocapsaicin
160,000 Shogaol
100,000 Piperine
60,000 Gingerol
16,000 Capsiate

Scoville Ratings of Peppers

Scoville heat units Examples
1,500,000–2,000,000 Most law enforcement grade pepper spray, Trinidad Moruga Scorpion
855,000–1,463,700 Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper, Bedfordshire Super Naga
350,000–580,000 Red Savina habanero
100,000–350,000 Habanero chili,Scotch bonnet pepper, Datil pepper, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper, Guyana Wiri Wiri
50,000–100,000 Byadgi chilli, Bird’s eye chili (aka. Thai Chili Pepper), Malagueta pepper, Chiltepin pepper, Piri piri (African bird’s eye) Pequin pepper, Sichuan Pepper
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese), Katara (spicy)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle, Guajillo pepper, New Mexican varieties of Anaheim pepper, Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
No significant heat Bell pepper, Cubanelle, Aji dulce