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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / Peppers ~Low to High in Scoville Units
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    Peppers ~Low to High in Scoville Units

    Molly53
    Sun Apr 04, 2010 10:19 pm
    Forum Host
    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:


    Last edited by Molly53 on Fri Jul 15, 2011 1:22 pm, edited 2 times in total
    Dib's
    Tue Apr 06, 2010 10:07 am
    Food.com Groupie
    My Dream Garden icon_cool.gif
    Kim D.
    Wed Apr 14, 2010 11:28 am
    Food.com Groupie
    Great info! Thanks Molly for posting! icon_smile.gif
    Denise!
    Wed Apr 14, 2010 12:08 pm
    Food.com Groupie
    My brother is growing the Bhut's. He says they are off the scale insane icon_lol.gif
    Rita~
    Tue Apr 27, 2010 1:22 pm
    Forum Host
    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)
    Tue Apr 27, 2010 2:59 pm
    Food.com Groupie
    Molly, what a great post! Thank you for sharing all that with us!
    Chef Jeff S
    Sat Sep 18, 2010 6:45 pm
    Experienced "Head Chef" Poster
    Awesome post!

    Jeff
    JanuaryBride
    Thu Dec 02, 2010 8:29 am
    Food.com Groupie
    Hope. . .should we make this a sticky????? I think this is a GREAT reference for the forum!
    L'ecole
    Mon Feb 07, 2011 2:06 am
    Experienced "Head Chef" Poster
    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
    Mon Feb 07, 2011 10:24 am
    Forum Host
    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
    Mon Feb 07, 2011 10:26 am
    Experienced "Head Chef" Poster
    Of course, it's not just the heat equivalent, it's the flavor equivalent as well! icon_wink.gif
    Mama's Kitchen (Hope)
    Wed Jan 11, 2012 6:23 pm
    Food.com Groupie
    L'ecole wrote:
    Of course, it's not just the heat equivalent, it's the flavor equivalent as well! icon_wink.gif


    YUM!
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