We get questions about what the Scoville Scale is, and you may know it as the Chili Heat Scale or the Chile Scoville Scale. The Scoville Scale is a measurement of the heat and pungency of chili peppers where each pepper is recorded in Scoville Heat Units (or famously known as SHUs). The scale is named after its creator, Wilbur Scoville, who created the Scoville Organoleptic Test in 1912.
If you have ever wondered how the heat level of chili peppers is measured and graded, let us delve into the fascinating world of the Scoville Scale. The Scoville Scale, also known as the Chili Heat Scale or Chile Scoville Scale, is a standardized method used to measure the pungency and spiciness of chili peppers. Each pepper’s heat level is recorded in Scoville Heat Units (SHUs), which provide a quantitative way to understand just how spicy a particular pepper might be.
The Scoville Scale measures the concentration of capsaicinoids, a group of chemical compounds responsible for the heat sensation we experience when eating chili peppers. Capsaicin, the primary compound within this group, is what gives peppers their characteristic spiciness. The higher the concentration of capsaicin, the more intense the heat will be.
This scale was developed by American pharmacist Wilbur Scoville in 1912. He introduced the Scoville Organoleptic Test, which initially relied on human tasters to dilute a pepper extract with sugar water until the heat was no longer detectable. The degree of dilution required to neutralize the heat determined the pepper’s SHU rating. Today, while modern methods such as high-performance liquid chromatography (HPLC) are used for more precise measurements, the Scoville Scale remains the most widely recognized and referenced system for measuring pepper heat.
To give you a better idea, let’s look at some examples. A bell pepper, which contains no capsaicin, has an SHU rating of zero. On the other end of the spectrum, the Carolina Reaper, one of the hottest peppers in the world, can reach up to 2.2 million SHUs. In between these extremes, you’ll find a wide variety of peppers with different heat levels, from mild jalapeños (around 2,500-8,000 SHUs) to the fiery habanero (100,000-350,000 SHUs).
Understanding the Scoville Scale not only helps you choose the right level of spiciness for your taste but also provides insight into the diverse world of chili pepper
What is the World’s Hottest Pepper?
So, what is the hottest pepper on Earth? We’re answering all of your fiery questions by providing our list of peppers ranked by type and Scoville Heat Units. From the innocently mild to the screaming hot, check out the Scoville Heat Unit Scale and learn the heat intensity between hot pepper varieties and extracts:
Pepper Joe’s Pepper Heat Table:
| Scoville Heat Units (SHUs) | Pepper & Extract Varieties | Type | Heat Rating |
| 15,000,000 – 16,000,000 | Pure Capsaicin | Super Hot | 10 |
| 2,000,000 – 10,000,000 | Pepper Extracts – i.e. The Source, Blair’s Reserve | Super Hot | 10 |
| 8,800,000 – 9,100,000 | Norhydrocapsaicin | Super Hot | 10 |
| 6,000,000 – 8,600,000 | Homocapsaicin, Homodihydrocapsaicin | Super Hot | 10 |
| 2,500,000 – 5,300,000 | US Grade Police Pepper Spray | Super Hot | 10 |
| 2,693,000 | Pepper X | Super Hot | 10 |
| 2,000,000 – 2,200,000 | Carolina Reaper | Super Hot | 10 |
| 1,500,000 – 2,000,000 | Trinidad Scorpion, Butch T, Naga Viper, Common Pepper Spray | Super Hot | 9 |
| 855,000 – 1,463,000 | Ghost Pepper (Bhut Jolokia) | Super Hot | 9 |
| 876,000 – 1,500,000+ | Dorset Naga | Super Hot | 7 |
| 350,000 – 855,000 | Red Savina Habanero, Indian Tezpur | Hot | 6 |
| 100,000 – 350,000 | Habanero, Scotch Bonnet, Bird’s Eye, Jamaican Yellow Mushroom | Medium | 5 |
| 50,000 – 100,000 | Thai Hot Peppers, Chilitepin, Santaka | Medium | 4 |
| 30,000 – 50,000 | Cayenne, Tabasco, Pequin, Aji Amarillo, Aji Charapita | Medium | 3 |
| 15,000 – 30,000 | Chile de Arbol, Manzano | Medium | 3 |
| 5,000 – 15,000 | Serrano, Yellow Wax Pepper | Mild | 2 |
| 2,500 – 5,000 | Jalapeno, Poblano, Chipotle Jalapeño, Mirasol | Mild | 1 |
| 1,500 – 2,500 | Sandia, Cascabella, NuMex Big Jim | Mild | 1 |
| 1,000 – 1,500 | Ancho Poblano, Anaheim, Pasilla, Espanola | Mild | 1 |
| 100 – 1,000 | Paprika, Mexican Bell, Pepperoncini, Cherry | Mild | 1 |
| 0-100 | Sweet Bell Peppers, Sweet Banana, Pimento | Mild | 1 |
Hot peppers are a lot of fun, this is why we love what we do. But, please take them seriously and handle with care.
