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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: Scoville Chart

    The Scoville heat unit is the closest thing to a standard for measuring the heat in a pepper. It is a measurement that involves adding sugar to a solution until one can no longer taste the pepper. The more sugar, the higher the spice, the greater measurement in Scoville units. Created in 1912, there are now more scientific measurements, but they generally use the Scoville units. The following chart is an approximation of heat, used to compare the relative spiciness of peppers.

    Pepper Type and Scoville Unit Heat Rating:

    Habanero 200,000-300,000
    Red Amazon 75,000
    Pequin 75,000
    Chiltecepin 70,000-75,000
    Tabasco 30,00-50,000
    Cayenne 35,000
    Arbol 25,000
    Japone 25,000
    Smoked Jalepeno (Chipotle) 10,000
    Serrano 7,000-25,000
    Puya 5,000
    Guajillo 5,000
    Jalepeno 3,500-4,500
    Poblano 2,500-3,000
    Pasilla 2,500
    TAM Mild Jalepeno-1 1,000-1,500
    Anaheim 1,000-1,400
    New Mexican 1,000
    Ancho 1,000
    Bell and Pimento 0

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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