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The Scoville Scale
The Scoville Scale is a commonly used method to measure how hot the chillies are. The higher the value of Scoville heat units, that express the concentration of capsaicin, the hotter the pepper.
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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.
Name | Scoville Rating |
---|---|
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 |
Jalapeno | 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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