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The Scoville Scale
The substance that makes Peppers HOT is an oil called Capsaicin. It is mostly concentrated in the veins of the pepper, although to a lesser degree in the seeds as well. In the early 1900's, a man named Wilbur Scoville invented a system to rate the "Heat" of the different types of peppers. In the test, peppers were rated with what was called "Scoville Units." The rating system became known as the "Scoville Heat Scale." This is still the most common system used today to rate the heat of peppers. Although, (like everything else), people have tried to develop new and different rating systems over the years.
The "Scoville Scale" is still the most popular!
Pepper Type (Click on links to see a picture)
Our thanks to www.chileplants.com for letting us use their pepper photos and information.
| Scoville Units | |
| Pure Capsaicin | 15-16,000,000 |
| Police Grade pepper spray | 5,300,000 |
| Standard Commercial Grade pepper spray | 2,000,000 |
| Bhut Jolokia - Guinness World Records 'Hottest Pepper'! (September 2006). | 800,000 - 1,001,300 |
| Caribbean Red Habanero, Red Savina Habanero**, Chocolate Habanero | 225,000 - 577,000 |
| Scotch Bonnet Habanero | 200,000 - 325,000 |
| Habanero | 100,000 - 325,000 |
| Thai Dragon , Jamaica Gold, Santake', Jamaica Red | 75,000 - 150,000 |
| Guam Boonies, Pico de Pajaro, Chile Piquin, Charleston Hot | 70,000 - 100,000 |
| Chipotle, Diablo Grande', China Express | 60,000 - 100,000 |
| Ring of Fire, Golden Cayenne | 70,000 - 85,000 |
| White Fire, Chiltepin, Tepin | 40,000 - 70,000 |
| Cayenne**, Chile Grande' | 35,000 - 55,000 |
| Tabasco **, Aji Amarillo | 30,000 - 50,000 |
| Super Cayenne, Super Cayenne II, Tears of Fire Hybrid, Varingata | 25,000 - 55,000 |
| Super Chili Hybrid, Cayenne Large Red-(Thick), Cayenne Long Slim | 20,000 - 40,000 |
| Chile de Arbol, Japones | 15,000 - 30,000 |
| Serrano** | 10,000 - 25,000 |
| Yellow Wax/Hungarian Wax, Puya | 5,000 - 15,000 |
| Kung Pao Hybrid, Costeno Rojo | 7,000 - 12,000 |
| Louisiana Hot, Biker Billy Jalapeno, Pasilla de Oaxaca | 4,000 - 10,000 |
| Pretty Purple Pepper, Giant Thai Hot, Mitla, Jalapa, Hybrid #7, Grande', Pecos F-1, Tula F1 | 4,000 - 8,000 |
| Jalapeno**, Chilcostle | 3,500 - 5,000 |
| Miasol, Saber Hybrid, Anaheim TMR-23, Onza Rojo, Ole' Pup, Volcano, Cherry Bomb, Inferno, Serrano Tampinqueno, Red Cherry, Huasteco | 2,500 - 5,000 |
| Garden Salsa Hybrid, Jalapa Hybrid, Guajillo, Mesilla, Serrano Chili-(Mild), Hungarian Heat, Garden Salsa F-1, MexiBell Imp. | 2,000 - 4,500 |
| Sandia', Cascabella | 1,500 - 2,500 |
| Ancho, Poblano, Crimson Hot, Poinsettia, Cascabel | 1,250 - 2,500 |
| Tam Mild Jalapeno, Szentesi Semi-Hot, Chihuacle Negro, Costeno Amarillo | 1,250 - 2,000 |
| Pasilla, Espanola, Prairie Fire, Ancho Gigantia | 1,000 - 1,500 |
| NuMex Big Jim, Floral Gem | 1,000 - 1,400 |
| Mulato Isleno, Negro/Pasilla, NuMex Joe E. Parker | 900 - 1,500 |
| Anaheim, New Mexico, Aji Mirasol, NuMex Twilight, Ancho Vila, Romanian Hot Hybrid | 800 - 1,400 |
| Aji Panca, NuMex Sunburst, NuMex Sunglow, Ancho Ranchero, Jalepe' Mild Hybrid | 500 - 1000 |
| Cowhorn | 350 - 500 |
| Senorita Jalapeno, False Alarm Hybrid, Salsa Delight, Marbles | 250 - 500 |
| Delicias, Trinidad | 200 - 500 |
| Cherry-Sweet, Mexi-Bells | 100 - 500 |
| Pasilla Bajio, Anaheim-(Mild) | 100 - 250 |
| Mild Bell Pepper**, Sweet Banana, Red Ruffled Pimiento | 0 |
** We use these peppers in our products. Not all peppers are in each product.