Scoville Scale: How Hot Would You Go on the Chilli Pepper Charts?

Posted on March 5, 2017


Chilli pepper heat is measured using the Scoville Scale. Some like it really hot, so just how does your favourite pepper rate?


Wilbur Scoville invented his scale in 1912 to chart the progressive heat of different chilli peppers. It’s simple, the higher the number on Scoville’s scale, the hotter the spice. So where do various peppers rate from mild buzz to excruciating? Here’s the list:

Bell Pepper —————————————— 0 Scoville Units (SU)
Peperocini, Cherry Pepper ———————————— 100-500
Aji Panca, New Mexico ———————————– 500 – 1,000
Ancho, Espanola, Pasila ——————————– 1,000-1,500
Cascabel, Poblano, Sandia, Rocotillo ————- 1,500-2,500
Jalapeno, Mirasol —————————————— 2,500-5,000
Chilcostle, Louisiana Hot ——————————- 5,000-10,000
de Arbol, Serrano, Japones ————————— 10,000-30,000
Piquin, Aji, Cayenne, Tabasco ———————— 30,000-50,000
Chiltepin, Tepin ——————————————- 50,000-80,000
Habanero, Scotch Bonnet —————————– 80,000-300,000
Red Savina Habanero, Peach Ghost Scorpion 350,000-800,000
Dorset Naga, Bhut Jolokia, ————————- 900,000-1,100,000
California Reaper —————————————————– 2,200,000
Pure Capsaicin ——————————————————- 16,000,000


Carolina Reaper pepper pods harvested in November, 2013 in West Valley City, Utah, United States of America

Posted in: Food, Nature