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The Scoville scale is a measure of the hotness of a chile pepper (hot pepper). These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates heat-receptor nerve endings in the tongue, and the number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point.
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The Scoville Scale is named after Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912. As originally devised, a solution of the pepper extract is diluted in sugar water until the 'heat' is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable even undiluted. Conversely, the hottest chiles, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable. 15 Scoville units is equivalent to one part capsaicin per million. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. |
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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 |
| Jalapeņo |
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 |