Scoville scale of chili pepper piquance

Compliments of Wikipedia:

  • The Scoville scale is a measurement of the spicy heat (piquance) of a chili pepper according to its capsaicin content.
  • The number of Scoville heat units (SHU) indicates the amount of capsaicin present.
  • The scale is named after its creator, American chemist Wilbur Scoville, who [in 1912] developed a test for rating the pungency of chili peppers.
  • Pungency values for any pepper are variable – by a factor of 10 or more – due to expected variation within a species and depending on seed lineage, climate, and even soil.

Scoville rating (SHU)

Type of chili pepper

15,000,000–16,000,000 Pure capsaicin
8,600,000–9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000 Law Enforcement Grade pepper spray, FN 303 irritant ammunition
855,000–1,075,000 Bhut Jolokia (Naga Jolokia)
350,000–580,000 Red Savina Habanero
100,000–350,000 Guntur Chili, Habanero Chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper
50,000–100,000 Bird’s Eye Chili, Thai Pepper, Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000 Cayenne Pepper, Ají Pepper, Tabasco Pepper, Cumari Pepper
10,000–23,000 Serrano Pepper
2,500–8,000 Jalapeño Pepper, Guajillo Pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian Wax Pepper), Tabasco sauce
500–2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100–500 Pimento, Peperoncini

No significant heat, Bell Pepper