From Mild to Wild: Understanding the Pepper Scoville Scale and Pepper Heat scale

Feb 12, 2024

What is The Scoville Heat Scale or Pepper heat scale?

The Scoville Heat Scale, also known as the Pepper Heat Scale, is a measurement of the pungency (spice level) of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU). The scale was created by American pharmacist Wilbur Scoville in 1912. The SHU rating indicates the amount of capsaicin present in the pepper. Capsaicin is the compound responsible for the spicy sensation. The more capsaicin present in a pepper, the spicier it is. As such, pure capsaicin has a spice level of 16 million Scoville Heat Units.

There are two main ways that are used to determine scoville heat units. Originally the scoville scale was a measure of how much a pepper needed to be dilated until the heat was no longer noticeable. This was done using a panel of five test subjects and concluded when all five could no longer taste any heat. Since each person has different tolerances to heat, this scale was very subjective. More modern approaches use high-performance liquid chromatography (HPLC). This method extracts the capsaicinoid compounds from the pepper and measures their concentration directly. The results are then converted into Scoville Heat Units. This method is more precise and objective, as it relies on chemical analysis rather than human perception.

Pepper Scoville Scale:

Super Hot
5,000,000 +
Capsaicin
15,000,000 - 16,000,000
Super Hot
1,000,000 - 5,000,000
Trinidad 7 Pot Pepper
1,000,000 - 1,200,000
Infinity Pepper
1,067,286 - 1,250,000
7 Pot Primo
800,000 - 1,268,250
7 Pot Barrackpore
1,000,000 - 1,300,000
7 Pot Brain Strain
1,000,000 - 1,350,000
Naga Viper
900,000 - 1,382,118
Trinidad Scorpion "Butch-T"
800,000 - 1,463,700
Naga Morich
1,000,000 - 1,500,000
Death Spiral Pepper
1,300,000 - 1,500,000
Dorset Naga
1,000,000 - 1,598,227
7 Pot Douglah
923,889 - 1,853,986
Trinidad Moruga Scorpion
1,200,000 - 2,000,000
Trinidad Scorpion Chocolate
1,200,000 - 2,000,000
Apocalypse Scorpion Pepper
1,200,000 - 2,000,000
Chocolate Bhutlah
1,500,000 - 2,000,000
Carolina Reaper
1,400,000 - 2,200,000
Komodo Dragon Pepper
1,400,000 - 2,200,000
Dragon’s Breath Pepper
2,480,000 - 2,480,000
Pepper X
2,693,000 - 2,693,000
Apollo Pepper
3,000,000 - 3,000,000
Super Hot
250,000 - 1,000,000
Fatalii Pepper
125,000 - 400,000
Hot Paper Lantern
150,000 - 400,000
Caribbean Red Habanero
300,000 - 445,000
Roatan Pumpkin Habanero
100,000 - 500,000
Red Savina Habanero
350,000 - 577,000
Chocolate Habanero
425,000 - 577,000
7 Pot Bubblegum
800,000 - 1,000,000
7 Pot Jonah
800,000 - 1,000,000
Bhut Jolokia Chocolate
800,000 - 1,001,304
Ghost Pepper
855,000 - 1,041,427
Hot
50,000 - 250,000
Dundicut Pepper
55,000 - 65,000
Calico Pepper
50,000 - 70,000
Tien Tsin Pepper
50,000 - 75,000
Cheiro Roxa
60,000 - 80,000
Prairie Fire Pepper
70,000 - 80,000
Rocoto Pepper
30,000 - 100,000
Malagueta Pepper
50,000 - 100,000
Byadgi Chili
50,000 - 100,000
Chiltepin Pepper
50,000 - 100,000
Thai Pepper
50,000 - 100,000
Charleston Hot Pepper
70,000 - 100,000
Siling Labuyo
80,000 - 100,000
Apache Pepper
80,000 - 100,000
Peri-Peri Pepper
50,000 - 100,000
Thai Dragon Pepper
50,000 - 100,000
Datil Pepper
100,000 - 300,000
Cumari do Para
50,000 - 300,000
Madame Jeanette Pepper
125,000 - 325,000
Aji Chombo
125,000 - 325,000
Devil's Tongue Pepper
125,000 - 325,000
Wiri Wiri Pepper
100,000 - 350,000
Scotch Bonnet Pepper
100,000 - 350,000
Habanero Pepper
100,000 - 350,000
Peruvian White Habanero
100,000 - 350,000
Goat Pepper
100,000 - 350,000
Peach Habanero
150,000 - 350,000
Medium
10,000 - 50,000
Peter Pepper
10,000 - 23,000
Serrano Pepper
10,000 - 23,000
Sport Pepper
10,000 - 23,000
Bishop's Crown Pepper
5,000 - 30,000
Hinkelhatz Pepper
5,000 - 30,000
Royal Black Pepper
5,000 - 30,000
Black Prince Pepper
5,000 - 30,000
Count Dracula Pepper
5,000 - 30,000
Bulgarian Carrot Pepper
5,000 - 30,000
Fish Pepper
5,000 - 30,000
Bolivian Rainbow Pepper
10,000 - 30,000
Black Pearl Pepper
10,000 - 30,000
Manzano Pepper
12,000 - 30,000
Japones Pepper
15,000 - 30,000
Lemon Drop Pepper
15,000 - 30,000
Chile De Arbol
15,000 - 30,000
Jwala Pepper
20,000 - 30,000
Inca Red Drop Pepper
10,000 - 30,000
Aji Colorado
20,000 - 30,000
Aji Pineapple
20,000 - 30,000
Little Elf Pepper
20,000 - 30,000
Loco Pepper
15,000 - 30,000
Bod'e Pepper
30,000 - 32,000
Black Cobra Pepper
20,000 - 40,000
Calabrian Pepper
25,000 - 40,000
Purple UFO Pepper
30,000 - 45,000
NuMex Twilight
30,000 - 50,000
Rooster Spur Pepper
30,000 - 50,000
Explosive Ember Pepper
30,000 - 50,000
Filius Blue Pepper
30,000 - 50,000
Aurora Pepper
30,000 - 50,000
Aji Amarillo
30,000 - 50,000
Aji Charapita
30,000 - 50,000
Aji Omnicolor
30,000 - 50,000
Tabasco Pepper
30,000 - 50,000
Cayenne Pepper
30,000 - 50,000
Super Chili Pepper
40,000 - 50,000
Satan's Kiss Pepper
40,000 - 50,000
Buena Mulata Pepper
30,000 - 50,000
Urfa Biber (Isot Pepper)
30,000 - 50,000
Facing Heaven Pepper
30,000 - 50,000
Black Cuban Pepper
40,000 - 58,000
Pequin Pepper
40,000 - 60,000
Medium
2,500 - 10,000
Mulato Pepper
2,500 - 3,000
NuMex Big Jim
2,500 - 3,000
NuMex Centennial
1,000 - 5,000
Sangria Pepper
1,000 - 5,000
Cherry Bomb Pepper
2,500 - 5,000
Cowhorn Pepper
2,500 - 5,000
Guajillo Pepper
2,500 - 5,000
Cacho de Cabra
1,000 - 5,000
Fire and Ice Pepper
1,000 - 5,000
Jalafuego Pepper
4,000 - 6,000
Chimayo Pepper
4,000 - 6,000
Sandia Pepper
5,000 - 7,000
Hatch Pepper
1,000 - 8,000
Jalapeño Pepper
2,500 - 8,000
Purple Jalapeño Pepper
2,500 - 8,000
Puya Pepper
5,000 - 8,000
Pretty in Purple Pepper
4,000 - 8,000
Chipotle Meco
2,500 - 8,000
Morita Pepper (Chipotle Morita)
2,500 - 8,000
Fresno Pepper
2,500 - 10,000
Hungarian Wax Pepper
5,000 - 10,000
Black Hungarian Pepper
5,000 - 10,000
Aleppo Pepper
10,000 - 10,000
Mild
500 - 2,500
Mariachi Pepper
500 - 600
Santa Fe Grande Pepper
500 - 700
Holy Mole Pepper
700 - 800
Medusa Pepper
1 - 1,000
Mexibell Pepper
100 - 1,000
Italian Long Hot Pepper
100 - 1,000
Cubanelle Pepper
100 - 1,000
Piquillo Pepper
500 - 1,000
Beaver Dam Pepper
500 - 1,000
Mad Hatter Pepper
500 - 1,000
Ñora Pepper
500 - 1,000
Peppadew Pepper
1,100 - 1,200
Aji Panca
1,000 - 1,500
Ancho Pepper
1,000 - 1,500
Poblano Pepper
1,000 - 1,500
Kashmiri Chili
1,000 - 2,000
Guindilla Pepper
1,000 - 2,000
Padron Pepper
500 - 2,500
Anaheim Pepper
500 - 2,500
Chilaca Pepper
1,000 - 2,500
Pasilla Pepper
1,000 - 2,500
Rocotillo Pepper
1,500 - 2,500
Cascabel Pepper
1,000 - 3,000
Cajun Belle Pepper
500 - 4,000
Espelette Pepper
500 - 4,000
Mild
100 - 500
Shishito Pepper
50 - 200
Trinidad Perfume
0 - 500
Banana Pepper
0 - 500
Pepperoncini
100 - 500
Pimento Pepper
100 - 500
Aji Dulce
0 - 1,000
Sedona Sun Pepper
0 - 1,000
Mild
0 - 100
Tangerine Dream Pepper
0 - 100
Chilly Chili
1 - 100
Mild
0
Bell Pepper
0 - 0
Gypsy Pepper
0 - 0
Purple Beauty Pepper
0 - 0
Melrose Pepper
0 - 0
Carmen Pepper
0 - 0
California Wonder Pepper
0 - 0
Peperone di Senise
0 - 0
Fushimi Pepper
0 - 0
Elephant Ears Pepper
0 - 0
Habanada Pepper
0 - 0

What is capsaicin?

Capsaicin is the active component in chili peppers that gives them their spicy heat. It is a chemical compound that binds to receptors in the mouth and other tissues, creating a sensation of burning. Capsaicin is found in varying concentrations in different types of peppers, and its presence is what makes some peppers hotter than others.

What makes capsaicin spicy?

Capsaicin binds to the TRPV1 receptor, a protein found on sensory nerve cells, which is responsible for detecting heat and physical abrasion. When capsaicin binds to this receptor, it sends a signal to the brain that mimics the sensation of burning or heat, even though no actual physical burn is occurring. This interaction is what creates the spicy sensation when eating foods containing capsaicin.

Is capsaicin dangerous?

Capsaicin is generally safe to consume in moderate amounts and is even used for medicinal purposes, such as in topical creams for pain relief. However, in very high concentrations, capsaicin can cause irritation, burning sensations, and discomfort. Direct contact with capsaicin-rich substances can irritate the skin, eyes, and mucous membranes. Ingesting extremely large quantities can lead to stomach pain, nausea, and vomiting. Despite these potential effects, capsaicin is not considered toxic, and its benefits, such as anti-inflammatory properties and metabolism-boosting effects, often outweigh the risks when consumed in reasonable amounts.

How are Different Peppers Categorized on the Scoville Heat Scale?

Peppers are categorized on the Scoville Heat Scale based on their Scoville Heat Units (SHU), which measure the concentration of capsaicin present. This scale ranges from mild to extremely hot. Mild peppers, like bell peppers, have a SHU of 0, meaning they contain no capsaicin. Moving up the scale, jalapeños range from 2,500 to 8,000 SHU, while habaneros fall between 100,000 and 350,000 SHU. At the extreme end, the Carolina Reaper can measure between 1.4 million to 2.2 million SHU. This categorization helps consumers and chefs understand the expected heat level of different peppers and use them appropriately in cooking and other applications.

What Are Some Practical Uses of the Scoville Heat Scale?

The Scoville Heat Scale has several practical applications beyond simply categorizing peppers. In the culinary world, it guides chefs in selecting the appropriate level of heat for their dishes. It also helps manufacturers in the food industry create products with consistent spiciness levels, such as hot sauces and spicy snacks. Additionally, the scale is used in medical and pharmaceutical research, as capsaicin has pain-relieving properties and is used in topical treatments for conditions like arthritis and neuropathy. Understanding the heat scale can also assist consumers in making informed choices about the spiciness of foods they purchase and consume.