The Scoville ScaleThe commonly used method to measure how hot the chillies are is the Scoville Scale.
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The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units. So the greater the number of Scoville Scale, the hotter the pepper.
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| Name | Scoville Rating |
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| Pure capsaicin | 16,000,000 |
| Nordihydrocapsaicin | 9,100,000 |
| Homodihydrocapsaicin | 8,600,000 |
| Police grade pepper spray | 5,300,000 |
| Common pepper spray | 2,000,000 |
| Red Savina habanero | 350,000 - 580,000 |
| Habanero chile | 100,000 - 350,000 |
| Scotch bonnet | 100,000 - 325,000 |
| Birds eye pepper | 100,000 - 225,000 |
| Jamaican hot pepper | 100,000 - 200,000 |
| Carolina cayenne pepper | 100,000 - 125,000 |
| Bahamian pepper | 95,000 - 110,000 |
| Tabiche pepper | 85,000 - 115,000 |
| Thai pepper | 50,000 - 100,000 |
| Chiltepin pepper | 50,000 - 100,000 |
| Piquin pepper | 40,000 - 58,000 |
| Super chile pepper | 40,000 - 50,000 |
| Santaka pepper | 40,000 - 50,000 |
| Cayenne pepper | 30,000 - 50,000 |
| Tabasco pepper | 30,000 - 50,000 |
| de Arbol pepper | 15,000 - 30,000 |
| Manzano pepper | 12,000 - 30,000 |
| Serrano pepper | 5,000 - 23,000 |
| Hot wax pepper | 5,000 - 10,000 |
| Chipotle | 5,000 - 10,000 |
| Jalapeño | 2,500 - 8,000 |
| Santaka pepper | 2,500 - 8,000 |
| Guajilla pepper | 2,500 - 5,000 |
| Rocotilla pepper | 1,500 - 2,500 |
| Pasilla pepper | 1,000 - 2,000 |
| Ancho pepper | 1,000 - 2,000 |
| Poblano pepper | 1,000 - 2,000 |
| Coronado pepper | 700 - 1,000 |
| Anaheim pepper | 500 - 2,500 |
| New Mexico pepper | 500 - 1,000 |
| Santa Fe Grande pepper | 500 - 700 |
| Pepperoncini pepper | 100 - 500 |
| Pimento | 100 - 500 |
| Sweet bell pepper | 0 |
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