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Wondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat. The chart below rates chile peppers, with 0 being mildest and 10 highest heat.
Scoville Chile Heat Chart
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Variety
|
Rating
|
Heat Level
|
| Sweet Bells; Sweet Banana; and Pimento |
0
|
Negligible Scoville Units |
| Mexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim |
1
|
100-1,000 Scoville Units |
| Ancho; Pasilla; Espanola; Anaheim |
2
|
1,000 - 1,500 Scoville Units |
| Sandia; Cascabel |
3
|
1,500 - 2,500 Scoville Units |
| Jalapeno; Mirasol; Chipotle; Poblano |
4
|
2,500 - 5,000 Scoville Units |
| Yellow Wax; Serrano |
5
|
5,000 - 15,000 Scoville Units |
| Chile De Arbol |
6
|
15,000 - 30,000 Scoville Units |
| Aji; Cayenne; Tabasco; Piquin |
7
|
30,000 - 50,000 Scoville Units |
| Santaka; Chiltecpin; Thai |
8
|
50,000 - 100,000 Scoville Units |
| Habanero; Scotch Bonnet |
9
|
100,000 - 350,000 Scoville Units |
| Red Savina Habanero; Indian Tezpur |
10
|
350-855,000 Scoville Units |
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Best Sellers:
1. Timoteo Hot Salsa
2. Ass Kickin' Hot Salsa
3. Frontera Habanero Salsa
4. MinneSalsa Hot Salsa
5. Screaming Sphinter Hot Salsa |
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