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Scoville Scale

We sell many species of Pepper Seeds  from mild to relentlessly hot! We want to show you where these peppers fall on the the Scoville Heat Scale. All Peppers come from the genus Capsicum, named for an array of spicy compounds found within Peppers called Capsaicinoids.

The Scoville Scale is used to measure the amount of Capsaicinoid compounds or the "spiciness" of Peppers. This measure can vary greatly even for the exact same type of Pepper, so Scoville Heat Units or SHU are generally measured as an approximate heat range that a Pepper falls into. This range is measured using a method called High Performance Liquid Chromatography or HPLC.

HPLC is a fairly complex process, and it can be used to measure many things outside of the Scoville Scale as well. When it comes to meauring Scoville Heat Units, HPLC is used to make a graph of capsaicinoid levels dissolved in a solution to put it simply. However this graph always has to be taste callibrated using a human tongue for the measure to be accurate.

 

 

Scoville Heat Units - 0 (Sweet) 

 

 

Fushimi Pepper                          ≈  0 

Tangerine Dream                        ≈  0 

Gypsy Pepper                             ≈  0 

Bell Pepper                                 ≈  0 

Giant Marconi Pepper                 ≈  0 

Chocolate Beauty Pepper           ≈  0 

Anconcagua Pepper                   ≈  0 

  

 

0 - 1000 (Mild)

 

 

Burpee Pepper                           ≈ 0-200 

Pimento                                      ≈ 100-500 

Banana Pepper                          ≈ 100-500 

Shishito Pepper                          ≈ 50-200 

Pepperoncini                              ≈ 100-500 

Mariachi Pepper                         ≈ 500-600 

Santa Fe Grande Pepper           ≈ 500-700 

Italian Pepper                             ≈ 100-1000 

Mexibell                                      ≈ 100-1,000 

Cubanelle Pepper                      ≈ 100-1,000 

Paprika                                      ≈ 250-1000 

 

 

1,000 - 10,000 (Medium)

 

 

Mulato Isleno Pepper                ≈ 1,000-1,500 

Ancho Pepper                           ≈ 1000-1,500 

Anaheim Chili                            ≈ 500-2,500 

Pasilla Pepper                          ≈ 1,000-2,500 

NuMex/Big Jim                         ≈ 2,000-3,000 

Cascabella                               ≈ 1,500-4,000 

Garden Salsa Pepper              ≈ 1,000-5,000

Red Cherry Pepper                 ≈ 2,500-5,000 

Guajilla Chile                           ≈  2,500-5,000 

Sandia Pepper                        ≈ 5,000-7,000 

Jalapeño Pepper                     ≈ 2,500-8,000 

 

 

10,000 - 100,000 (Hot - Very Hot)

 

 

Fresno Chili                             ≈ 2,500-10,000 

Hungarian Wax Pepper          ≈ 1,000-15,000 

Pure Capsiate                        ≈ 16,000 

Pueblo Pepper                       ≈ 5,000-20,000 

Serrano Tampiqueno Pepper ≈ 8,000-20,000 

Bulgarian Carrot                     ≈ 5,000-30,000 

Manzano Pepper                    ≈ 12,000-30,000 

Chili De Arbol                         ≈ 15,000-30,000 

Aji Amarillo                             ≈ 30,000-50,000 

Cayenne Pepper                    ≈ 30,000-50,000 

Tobasco Pepper                     ≈ 30,000-50,000 

Santaka Pepper                     ≈ 40,000-50,000

Super Chili                             ≈ 40,000-50,000 

Pequin Pepper                       ≈ 30,000-60,000 

Fresh Ginger                          ≈ 60,000 

Birds Eye                               ≈ 50,000-100,000 

Thai Chili                               ≈ 50,000-100,000 

Chiltepin Pepper                   ≈ 50,000-100,000 

 

 

100,000 - 1,000,000 (Extremely hot, but probably safe)

 

 

Malagueta/Black Pepper       ≈ 100,000 

Dried or Cooked Ginger        ≈ 160,000 

Jamaican Hot Pepper           ≈ 100,000-200,000 

Habenero Pepper                 ≈ 100,000-350,000 

Scotch Bonnet Pepper         ≈ 80,000-400,000 

Red Habenero                     ≈ 300,000-450,000 

Chocolate Habenero           ≈ 425,000-577,000 

HabaNaga Pepper              ≈ 500,000-800,000 

NagaBon Pepper                ≈ 750,000-800,000

Raja Mirchi                          ≈ 800,000-900,000

 

 

1 Million - 5 Million (Worlds Hottest Peppers) 

 

 

Ghost Pepper                     ≈ 850,000-1,040,000 

New Mexico Scorpion       ≈ 1,000,000-1,190,000 

Naga Viper                         ≈ 900,000-1,400,000 

Scorpion Butch T              ≈ 1,000,000-1,465,000 

Dorset Naga                      ≈ 1,000,000-1,600,000 

Chocolate Bhutlah            ≈ 1,400,000-2,000,000 

Common Pepper Spray     ≈ 2,000,000 

Moruga Scorpion              ≈ 1,200,000-2,010,000 

Carolina Reaper                ≈ 1,600,000-2,200,000 

Dragon's Breath                ≈ 2,480,000  (unnoficial) 

Pepper X                           ≈ 3,180,000 (unnoficial)

 

 

 < 5 Million (Pure Capsaicinoids, Avoid Ingesting)

 

 

Police Grade Pepper Spray ≈ 5,300,000 

Pure Homocapsaicin            ≈ 8,600,000 

Pure Nordihydrocapsaicin    ≈ 9,100,000 

Pure Nonivamide                  ≈ 9,200,000 

Pure Capsiacin/Dihydrocapsiacin ≈ 16,000,000 

 

 

< 1 Billion (These will literally kill you)

 

 

Tinyatoxin                             ≈ 5,300,000,000 

Resiniferatoxin                     ≈ 16,000,000,000 

Resin Spurge (Cactus)         ≈ 16,000,000,000 

 

 

Peppers in the Capsicum Genus are the only plants that contain Capsaicinoids. However there are a few other plants that contain similar acting spicy compounds, and therefore they can be measured with fair accuracy using the Scoville Scale.

Members of the Zingiberaceae family like Ginger, Black Pepper, and Cardamom do not contain any capsaicinoids, however they contain similar acting spicy chemicals like Shagaol, Gingerine and Piperine. These compounds can be measured using the Scoville Scale.

Euphorbia Poissonii or The Resin Spurge Cactus has two extremely potent capsaicin like compounds called Resiniferatoxin and Tinyatoxin. As the names imply these chemicals are so incredibly spicy that they're actually considered toxins and will probably kill or seriously harm you if ingested. Like the Ginger Family, this species can be measured using the Scoville Scale even though it has no Capsaicinoids.

"Spicy" Brassicales like Horseradish, Arugula, Wasabi, Radish, Mustards, etc. cannot have their heat measured using the Scoville Scale. They contain a compound called Allyl Isothiocyanate. This oily chemical causes the short lived aromatic nasaly burn that comes with ingesting these roots. This response is too different from the longer lasting burn caused by capsaicinoids to accurately measure them using the same scale.

Onions, Leeks, Garlic, and Shallots contain a different pungent burning chemical called Allicin. While their heat also cannot be measured using the Scoville Scale they actually have their own heat potency scale called the Pyruvate Scale. Both scales use HPLC to measure the potency of irratating chemicals.

Finally there are many unrelated spices that unfortunately have no real way of measuring the potency of their heat. Eugenol is likely the heat causing compound for the majority if not all of these spices. These include Cinnamon, Allspice, Nutmeg, Cor Cloves, Bay Leaves, Anise, Star Anise, Liqourice, Fennel, Cumin, and basically any other spice you might find in a Garam Masala.

 

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