Scoville Heat Scale

Scoville Scale

 

We sell many kinds of Pepper Seed from mild, to unrelentigly hot! We want to show you where these peppers fall on the the Scoville Heat Scale. All Peppers come from the genus Capsicum, named for an array of spicy compounds found within Peppers called Capsaicinoids.

 

The Scoville Scale is used to measure the amount of Capsaicinoid compounds or the "spiciness" of Peppers. This measure can vary greatly even for the exact same type of Pepper, so Scoville Heat Units or SHU are generally measured as an approximate heat range that a Pepper falls into. This range is measured using a method called High Performance Liquid Chromatography or HPLC.

 

HPLC is a fairly complex process, and it can be used to measure many things outside of the Scoville Scale as well. When it comes to meauring Scoville Heat Units, HPLC is used to make a graph of capsaicinoid levels dissolved in a solution to put it simply. However this graph always has to be taste callibrated using a human tongue for the measure to be accurate.

Scoville Heat Units: 0 (Sweet)

 

 

Fushimi Pepper                                                 ≈ 0

Tangerine Dream                                              ≈ 0

Petit Marseillais                                                ≈ 0

Chervena Chushka                                           ≈ 0

Jimmy Nardello                                                 ≈ 0

Antohi Romani                                                  ≈ 0

Gypsy Pepper - True Leaf Market            ≈ 0

Bell Pepper                                                          ≈ 0

Giant Marconi Pepper                                   ≈ 0

Chocolate Beauty Pepper                            ≈ 0

Aconcagua Pepper                                          ≈ 0

 

 

Scoville Heat Units: 0 - 1000 (Mild)

 

 

Burpee Pepper                                                ≈ 0-200

Shishito Pepper - True Leaf Market    ≈ 50-200

Corno di Toro                                                   ≈ 0-500

Pimento                                                               ≈ 100-500

Banana Pepper                                               ≈ 100-500

Pepperoncini                                                     ≈ 100-500

Tobago Seasoning Pepper                         ≈ 400-500

Mariachi Pepper - True Leaf Market   ≈ 500-600

Santa Fe Grande Pepper                           ≈ 500-700

Italian Pepper                                                  ≈ 100-1000

Mexibell                                                             ≈ 100-1,000

Cubanelle Pepper                                           ≈ 100-1,000

Paprika                                                              ≈ 250-1000

 

 

Scoville Heat Units: 1,000 - 10,000 (Medium)

 

 

Georgia Flame                                              ≈ 1,000-1,500

Mulato Isleno Pepper                                ≈ 1,000-1,500

Ancho Pepper                                               ≈ 1000-1,500

Anaheim Chili                                                ≈ 500-2,500

Pasilla Pepper                                               ≈ 1,000-2,500

Chinese Dragon Tongue                          ≈ 1,500-2,500

Rocotillo Pepper                                           ≈ 1,500-2,500

NuMex Big Jim                                              ≈ 2,000-3,000

Basque Pepper                                              ≈ 400-4,000

Cascabella                                                       ≈ 1,500-4,000

Garden Salsa - True Leaf Market        ≈ 1,000-5,000

Caloro Pepper Pepper                              ≈ 1,000-5,000

Rio Grande Chili                                          ≈ 1,000-5,000

Tunisian Baklouti Pepper                       ≈ 1,000-5,000

Korean Green Chili                                    ≈ 1,500-5,000

Red Cherry Pepper                                     ≈ 2,500-5,000

Guajilla Chile                                                 ≈ 2,500-5,000

Sandia Pepper                                              ≈ 5,000-7,000

Jalapeño Pepper                                           ≈ 2,500-8,000

Black Hungarian Pepper                          ≈ 2,000-10,000

Fresno Chili                                                   ≈ 2,500-10,000

Pichit Pepper                                                 ≈ 5,000-10,000

 

 

Scoville Heat Units: 10,000 - 100,000 (Hot - Very Hot)

 

 

Hungarian Wax Pepper                              ≈ 1,000-15,000

Pure Capsiate                                                  ≈ 16,000

Pueblo Pepper                                                 ≈ 5,000-20,000

Serrano Tampiqueno Pepper                    ≈ 8,000-20,000

Jaloro Pepper                                                  ≈ 20,000-25,000

Giant Ristra                                                       ≈ 5,000-30,000

Bishop's Crown                                                ≈ 5,000-30,000

Fish Pepper                                                       ≈ 5,000-30,000

Bulgarian Carrot                                             ≈ 5,000-30,000

Manzano Pepper                                            ≈ 12,000-30,000

Limòn Pepper                                                   ≈ 15,000-30,000

Chili De Arbol                                                   ≈ 15,000-30,000

Jwala Pepper                                                   ≈ 20,000-30,000

Calabrian Chili                                                 ≈ 25,000-40,000

Maules Red Hot                                              ≈ 30,000-50,000

Hot Portugal                                                    ≈ 30,000-50,000

Tabasco                                                             ≈ 30,000-50,000

Cayenne                                                            ≈ 30,000-50,000

Aji Chili                                                               ≈ 40,000-50,000

Santaka Pepper                                              ≈ 40,000-50,000

Satan's Kiss                                                     ≈ 40,000-50,000

Cuban Chili                                                      ≈ 40,000-50,000

Pequin Pepper                                                ≈ 30,000-60,000

Fresh Ginger                                                   ≈ 60,000

Patio Fire Chili                                              ≈ 70,000-80,000

Birds Eye                                                          ≈ 50,000-100,000

Thai Chili                                                         ≈ 50,000-100,000

Chiltepin Pepper                                            ≈ 50,000-100,000

Charleston Hot                                               ≈ 70,000-100,000

 

 

Scoville Heat Units: 100,000 - 1,000,000 (Extremely hot)

 

 

Malagueta/Black Pepper                          ≈ 100,000

Dried or Cooked Ginger                             ≈ 160,000

African Devil                                                   ≈ 50,000 -175,000

Jamaican Red Pepper                                ≈ 100,000-200,000

Red Cheese Pepper                                      ≈ 100,000-300,000

Fatalii                                                                ≈ 125,000-325,000

Habenero Pepper                                         ≈ 100,000-350,000

Scotch Bonnet Pepper                               ≈ 80,000-400,000

Red Habenero - True Leaf Market        ≈ 300,000-450,000

Chocolate Habenero                                  ≈ 425,000-577,000

HabaNaga Pepper                                      ≈ 500,000-800,000

NagaBon Pepper                                          ≈ 750,000-800,000

Raja Mirchi                                                     ≈ 800,000-900,000

  

 

Scoville Heat Units: 1 Million - 5 Million (Worlds Hottest Peppers)

 

 

Ghost Pepper                                          ≈ 850,000-1,040,000

New Mexico Scorpion                         ≈ 1,000,000-1,190,000

Naga Viper                                               ≈ 900,000-1,400,000

Scorpion Butch T                                  ≈ 1,000,000-1,465,000

Dorset Naga                                           ≈ 1,000,000-1,600,000

Chocolate Bhutlah                               ≈ 1,400,000-2,000,000

Common Pepper Spray                      ≈ 2,000,000

Moruga Scorpion                                  ≈ 1,200,000-2,010,000

Carolina Reaper                                     ≈ 1,600,000-2,200,000

Dragon's Breath                                    ≈ 2,480,000 (unnoficial)

Pepper X                                                    ≈ 3,180,000 (unnoficial)

 

 

Scoville Heat Units: < 5 Million (Pure Capsaicinoids, Dangerous)

 

 

Police Grade Pepper Spray                    ≈ 5,300,000

Pure Homocapsaicin                                ≈ 8,600,000

Pure Nordihydrocapsaicin                     ≈ 9,100,000

Pure Nonivamide                                       ≈ 9,200,000

Pure Capsiacin                                           ≈ 16,000,000

 

 

Scoville Heat Units: < 1 Billion (These will literally kill you)

 

 

Tinyatoxin                                                    ≈ 5,300,000,000

Resiniferatoxin                                           ≈ 16,000,000,000

Resin Spurge (Cactus)                             ≈ 16,000,000,000

 

 

Peppers in the Capsicum Genus are the only plants that contain Capsaicinoids. However there are a few other plants that contain similar acting spicy compounds, and therefore they can be measured with fair accuracy using the Scoville Scale.

 

Members of the Zingiberaceae family like Ginger, Black Pepper, and Cardamom do not contain any capsaicinoids, however they contain similar acting spicy chemicals like Shagaol, Gingerine and Piperine. These compounds can be measured using the Scoville Scale.

 

Euphorbia Poissonii or The Resin Spurge Cactus has two extremely potent capsaicin like compounds called Resiniferatoxin and Tinyatoxin. As the names imply these chemicals are so incredibly spicy that they're actually considered toxins and will probably kill or seriously harm you if ingested. Like the Ginger Family, this species can be measured using the Scoville Scale even though it has no Capsaicinoids.

 

"Spicy" Brassicales like Horseradish, Arugula, Wasabi, Radish, Mustards, etc. cannot have their heat measured using the Scoville Scale. They contain a compound called Allyl Isothiocyanate. This oily chemical causes the short lived aromatic nasaly burn that comes with ingesting these roots. This response is too different from the longer lasting burn caused by capsaicinoids to accurately measure them using the same scale.

 

Onions, Leeks, Garlic, and Shallots contain a different pungent burning chemical called Allicin. While their heat also cannot be measured using the Scoville Scale they actually have their own heat potency scale called the Pyruvate Scale. Both scales use HPLC to measure the potency of irratating chemicals.

 

Finally there are many unrelated spices that unfortunately have no real way of measuring the potency of their heat. Eugenol is likely the heat causing compound for the majority if not all of these spices. These include Cinnamon, Allspice, Nutmeg, Cor Cloves, Bay Leaves, Anise, Star Anise, Liqourice, Fennel, Cumin, and basically any other spice you might find in a Garam Masala.