Heat is measured in Scoville Units.
The Scoville Scale was created by a pharmacist named Wilbur Scoville in 1912 to measure the heat of peppers. A “Scoville Unit” is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat). Scoville’s test was a comparative taste test that is considered subjective by today’s standards. A more sophisticated method is in use today, but in honor of Wilbur Scoville, the unit of measure is still called the Scoville.
|1,001,304||Ghost Chile, aka Bhut Jolokia|
|100,000 – 300,000||Habanero|
|50,000 – 100,000||Chile Tepin, Thai|
|30,000 – 50,000||Tabasco, Pequin, Cayenne|
|15,000 – 30,000||de Arbol|
|5,000 – 15,000||Serrano, Dynamite|
|2,500 – 5,000||Guajillo, Mirasol, Jalapeno, Inferno|
|1,500 – 2,500||Sandia, Pueblo Hot, Rocotillo, Cascabel|
|1,000 – 1,500||
Pasilla, Ancho, Negro, Big Jim
|500 – 1,000||
New Mexico 6-4, Anaheim, Mulato
|0 – 500||
Cherry, Bell, Pimento