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We have the hots for YOU!Introduction to Scoville Units
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The pungency of chili peppers is measured in multiples of 100 units, from the bell
pepper at zero Scoville units to the Habanero at 300,000 Scoville units!
One part of chile "heat" per 1,000,000 drops of water rates as only 1.5 Scoville Units. The substance that makes a chili so hot (and therefore so enjoyable to Chili-Heads!), is Capsaicin. Pure Capsaicin rates approximately 16,000,000 Scoville Units! |
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Scoville Units |
Pepper |
| 0-100 | Includes most Bell/Sweet pepper varieties |
| 500-1000 | Includes New Mexican peppers |
| 1,000-1,500 | Includes Espanola peppers |
| 1,000-2,000 | Includes Ancho & Pasilla peppers |
| 1,000-2,500 | Includes Cascabel & Cherry peppers |
| 2,500-5,000 | Includes Jalapeno & Mirasol peppers |
| 5,000-15,000 | Includes Serrano peppers |
| 15,000-30,000 | Includes de Arbol peppers |
| 30,000-50,000 | Includes Cayenne & Tabasco peppers |
| 50,000-100,000 | Includes Chiltepin peppers |
| 100,000-350,000 | Includes Scotch Bonnet & Thai peppers |
| 200,000 to 300,000 | Includes Habanero peppers |
| Around 16,000,000 | Pure Capsaicin |
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