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Chile Pepper Heat Scoville Scale

Wondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat. The chart below rates chile peppers, with 0 being mildest and 10 highest heat.

Scoville Chile Heat Chart
Heat Level
Sweet Bells; Sweet Banana; and Pimento
Negligible Scoville Units
Mexi-Bells; New Mexica; New Mexico; Anaheim; Big Jim; Peperonicini; Santa Fe Grande; El Paso; Cherry
100-1,000 Scoville Units
Coronado; Mumex Big Jim; Sangria; Anaheim
1,000 - 1,500 Scoville Units
Pasilla; Mulato; Ancho; Poblano; Espanola; Pulla
1,500 - 2,500 Scoville Units
2,500 - 5,000 Scoville Units
Yellow Wax; Serrano; Jalapeno; Guajillo; Mirasol
5,000 - 15,000 Scoville Units
Hidalgo; Puya; Hot Wax; Chipotle
15,000 - 30,000 Scoville Units
Chile De Arbol; Manzano
30,000 - 50,000 Scoville Units
Santaka; Pequin; Super Chile; Santaka; Cayenne; Tobasco; Aji; Jaloro
50,000 - 100,000 Scoville Units
Bohemian; Tabiche; Tepin; Haimen; Chiltepin; Thai; Yatsufusa
100,000 - 350,000 Scoville Units
Red Savina Habanero; Chocolate Habanero; Indian Tezpur; Scotch Bonnet; Orange Habanero; Fatali; Devil Toung; Kumataka; Datil; Birds Eye; Jamaican Hot
350-855,000 Scoville Units
Ghost Pepper (Bhut Jolokia aka Naga Jolokia); Trinidad Moruga Scorpion (hottest to date at almost 2.1 million SHU
855,000-2,100,000 Scoville Units

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