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The Scoville Scale
The Scoville Scale is a commonly used method to measure how hot the chillies are. The higher the value of Scoville heat units, that express the concentration of capsaicin, the hotter the pepper.
The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units. So the greater the number of Scoville Scale, the hotter the pepper.
| Name | Scoville Rating |
|---|---|
| Pure capsaicin | 16,000,000 |
| Nordihydrocapsaicin | 9,100,000 |
| Homodihydrocapsaicin | 8,600,000 |
| Police grade pepper spray | 5,300,000 |
| Common pepper spray | 2,000,000 |
| Red Savina habanero | 350,000 - 580,000 |
| Habanero chile | 100,000 - 350,000 |
| Scotch bonnet | 100,000 - 325,000 |
| Birds eye pepper | 100,000 - 225,000 |
| Jamaican hot pepper | 100,000 - 200,000 |
| Carolina cayenne pepper | 100,000 - 125,000 |
| Bahamian pepper | 95,000 - 110,000 |
| Tabiche pepper | 85,000 - 115,000 |
| Thai pepper | 50,000 - 100,000 |
| Chiltepin pepper | 50,000 - 100,000 |
| Piquin pepper | 40,000 - 58,000 |
| Super chile pepper | 40,000 - 50,000 |
| Santaka pepper | 40,000 - 50,000 |
| Cayenne pepper | 30,000 - 50,000 |
| Tabasco pepper | 30,000 - 50,000 |
| de Arbol pepper | 15,000 - 30,000 |
| Manzano pepper | 12,000 - 30,000 |
| Serrano pepper | 5,000 - 23,000 |
| Hot wax pepper | 5,000 - 10,000 |
| Chipotle | 5,000 - 10,000 |
| Jalapeno | 2,500 - 8,000 |
| Santaka pepper | 2,500 - 8,000 |
| Guajilla pepper | 2,500 - 5,000 |
| Rocotilla pepper | 1,500 - 2,500 |
| Pasilla pepper | 1,000 - 2,000 |
| Ancho pepper | 1,000 - 2,000 |
| Poblano pepper | 1,000 - 2,000 |
| Coronado pepper | 700 - 1,000 |
| Anaheim pepper | 500 - 2,500 |
| New Mexico pepper | 500 - 1,000 |
| Santa Fe Grande pepper | 500 - 700 |
| Pepperoncini pepper | 100 - 500 |
| Pimento | 100 - 500 |
| Sweet bell pepper | 0 |
