Hot Pepper Rankings
in Scoville Units (SHU)Bell (0 - 100)
Anaheim (100 - 500)
Poblano (500 - 1000)
Ancho, Passilla (1000 - 1,500)
New Mexico Green Chilis (1,500)
Jalapeno (3,000 ? 6,000)
Serrano, Yellow Caribe (5,000 - 15,000)
Chile de Arbol, Asian Hots (15,000 - 30,000)
Cayenne, Piquin, Thai (30,000 - 50,000
Aji (50,000 - 100,000)
Habanero, Scotch Bonnet (300,000)
Naga Jolokia (1,000,000+)
The heat of chile peppers is measured in Scoville units (SHU). Bell peppers rank zero in Scoville units, whereas jalapenos are 3,000-6,000 Scoville units and habaneros rank at 300,000 Scoville units. The Red Savina Habanero is the highest ranking chile pepper on the Scoville scale with a rating of 300,000 Scoville units. The Naga Jolokia pepper from India has been measured at over 1,000,000 Scoville units. Pure capsaicin measure 16,000,000 Scoville units and is the ingredient that gives pepper spray its kick.
Chile peppers are eaten cooked and raw. The heat tends to be concentrated at the top of a chile pepper pod, as the capsaicin is delivered to each pepper through the stem and then travels down through the rest of the chile pepper. The heat of chile peppers used in cuisine can be controlled by removing the seeds and inner membranes of a chile pepper.
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