Peppers ~Low to High in Scoville Units

[Molly53]

The Scoville scale is a measurement of the spicy heat of a chili pepper according to its capsaicin content. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. PEPPERS' SCOVILLE UNITS (link)



Bell Pepper:

Pimiento Pepper:

Cherry Peppers:

Pepperoncini:

Rio Grande:

Santa Fe Grande:

Espanola:

Poblano:

Ancho:

Mulato:

Pasilla:

Anaheim:

Sandia:

Numex Big Jim:

Rocotillo:

Pulla:

Mirasol:

Guajillo:

Jalapeno:

Chipotle:

Hot Wax:

Puya:

Hidalgo:

Serrano:

Manzano:

Shipkas:

De Arbol:

Jaloro:

Aji:

Tabasco:

Cayenne:

Santaka:

Super Chile:

Chili Piquin:

Yatsafusa:

Chiltecpin:

Thai:

Bahamian:

Carolina Cayenne:

Jamaican Hot:

Bird's Eye:

Habanero:

Scotch Bonnet:

Red Savina:

Bhut Jolokia:

[Dib's]

My Dream Garden

[Kim D.]

Great info! Thanks Molly for posting!

[Denise!]

My brother is growing the Bhut's. He says they are off the scale insane

[Rita~]

I`ve grown Bhut Jolokia Ghost peppers and they are way over the top!!!!!
I still have a mixture of them and other chilies dried together and flaked, from a 2 years back and still has a lot of heat! OUCH!!!

[Mama's Kitchen (Hope)]

Molly, what a great post! Thank you for sharing all that with us!

[Chef Jeff S]

Awesome post!

Jeff

[JanuaryBride]

Hope. . .should we make this a sticky????? I think this is a GREAT reference for the forum!

[L'ecole]

Would be nice if someone could create a "best pepper substitutions" page; many of us live in smaller towns where a full range of peppers is not available, and this information would be really useful!

[Molly53]

L'ecole wrote:
Would be nice if someone could create a "best pepper substitutions" page; many of us live in smaller towns where a full range of peppers is not available, and this information would be really useful!

If you click on the link in the post, you'll be taken to a post with chile equivalencies.

Here's the info:


Pepper Type
Scoville Units

Caribbean Red Habanero,
Red Savina Habanero 225,000 - 550,000
Scotch Bonnet Habanero 200,000 - 325,000
Habanero 100,000 - 325,000
Thai Dragon, Jamaica Gold, Santake', Jamaica Red 75,000 - 150,000
Pico de Pajaro, Chile Piquin, Charleston Hot 70,000 - 100,000
Chipotle, Diablo Grande', China Express 60,000 - 100,000
Ring of Fire, Golden Cayenne 70,000 - 85,000
White Fire, Chiltepin, Tepin 40,000 - 70,000
Cayenne, Chile Grande' 35,000 - 55,000
Tabasco, Aji Amarillo 30,000 - 50,000
Super Cayenne, Super Cayenne II, Tears of Fire Hybrid, Varingata 25,000 - 55,000
Super Chili Hybrid, Cayenne Large Red-(Thick), Cayenne Long Slim 20,000 - 40,000
Chile de Arbol, Japones 15,000 - 30,000
Serrano
Yellow Wax, Puya 5,000 - 15,000
Kung Pao Hybrid, Costeno Rojo 7,000 - 12,000
Louisiana Hot, Biker Billy Jalapeno, Pasilla de Oaxaca 4,000 - 10,000
Pretty Purple Pepper, Giant Thai Hot, Mitla, Jalapa, Hybrid #7, Grande', Pecos F-1, Tula F1 4,000 - 8,000
Jalapeno, Chilcostle 3,500 - 5,000
Miasol, Saber Hybrid, Anaheim TMR-23, Onza Rojo, Ole' Pup, Volcano, Cherry Bomb, Inferno, Serrano Tampinqueno, Red Cherry, Huasteco 2,500 - 5,000
Hungarian Wax, Garden Salsa Hybrid, Jalapa Hybrid, Guajillo, Mesilla, Serrano Chili-(Mild), Hungarian Heat, Garden Salsa F-1, MexiBell Imp 2,000 - 4,500
Sandia', Cascabel 1,500 - 2500
Ancho, Poblano, Crimson Hot, Poinsettia, Cascabel 1,250 - 2,500
Tam Mild Jalapeno, Szentesi Semi-Hot, Chihuacle Negro, Costeno Amarillo 1,250 - 2,000
Pasilla, Espanola, Prairie Fire, Ancho Gigantia 1,000 - 1,500
NuMex Big Jim, Floral Gem 1,000 - 1,400
Mulato Isleno, Negro/Pasilla, NuMex Joe E. Parker 900 - 1,500
Anaheim, New Mexico, Aji Mirasol, NuMex Twilight, Ancho Vila, Romanian Hot Hybrid 800 - 1,400
Aji Panca, NuMex Sunburst, NuMex Sunglow, Ancho Ranchero, Jalepe' Mild Hybrid 500 - 1,000
Cowhorn 350 - 500
Senorita Jalapeno, False Alarm Hybrid, Salsa Delight, Marbles 250 - 500
Delicias, Trinadad 200 - 500
Cherry Pepper, Mexi-Bells 100 - 500
Pasilla Bajio, Anaheim-(Mild) 100 - 250
Mild Bell Pepper, Sweet Banana, Pimento 0

Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
Coronado 700 ~ 1,000
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Hot Wax 5,000 ~ 10,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
Yatsafusa 50,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Habanero 100,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Red Savina Habanero 350,000 ~ 577,000
Pure Capsaicin 15-16,000,000

[L'ecole]

Of course, it's not just the heat equivalent, it's the flavor equivalent as well!

[Mama's Kitchen (Hope)]

L'ecole wrote:
Of course, it's not just the heat equivalent, it's the flavor equivalent as well!

YUM!