Heat level of Chile Peppers
Scoville Units were invented in 1912 by a pharmacist named Wilbur Scoville. These units measure the amount of capsaicin (the chemical that provides the heat) in a pepper. Measuring by Scoville Units is however, very subjective because the rating is based on tasting by people.
Also, due to variations in growing conditions, soil and weather, heat level of chili peppers also varies.
|
Scoville Units |
Chili Pepper Variety and Some Commercial Products |
|
0-100 |
Bell/Sweet |
|
500-1000 |
New Mexican |
|
1,000-1,500 |
Espanola - Sandia |
|
1,000-2,000 |
Ancho & Pasilla |
|
1,000-2,500 |
Cascabel & Cherry & MiraSol (Pueblo) |
|
2,500-5,000 |
Jalapeno , Louisiana hot sauce |
|
5,000-15,000 |
Serrano , Tabasco Sauce, Chipotle |
|
15,000-30,000 |
de Arbol & MiraSol Extra Hot, Barker, crushed red pepper |
|
30,000-50,000 |
Cayenne, Tabasco, Thai prik kheenu |
|
50,000-100,000 |
Chiltepin |
|
100,000-200,000 |
Scotch Bonnet & Thai (Locally called Dynamite) |
|
200,000 to 300,000 |
Habanero |
|
300000 to 570,000 |
Red Savina Habanero |
|
Around 16,000,000 |
Pure Capsaicin. |
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