Scoville scale: chili pepper heat
Scoville Heat Units (SHU) measure capsaicin concentration. Old tests diluted pepper extract until tasters felt no heat; labs now use HPLC. Heat varies hugely within a variety — treat ranges, not single numbers.
| Pepper / sauce | SHU range | Compared to jalapeño |
|---|---|---|
| Bell pepper | 0 SHU | — |
| Pepperoncini | 100–500 | ~×0.05 |
| Poblano | 1,000–2,000 | ~×0.3 |
| Jalapeño | 2,500–8,000 | 1× |
| Serrano | 10,000–23,000 | ~×3 |
| Cayenne | 30,000–50,000 | ~×6 |
| Thai bird's eye | 50,000–100,000 | ~×12 |
| Scotch bonnet | 100,000–350,000 | ~×40 |
| Habanero | 100,000–350,000 | ~×40 |
| Ghost pepper (Bhut Jolokia) | 800,000–1,041,000 | ~×150 |
| Carolina Reaper | 1,400,000–2,200,000 | ~×400 |
| Pepper X | ~2,690,000 | ~×530 |
| Police-grade pepper spray | ~500,000–5,000,000 | weapon-grade |
Notes
- Capsaicin is oil-soluble: dairy (casein) relieves the burn, water spreads it.
- Wear gloves when handling superhots; do not touch eyes or skin for hours after.
- HPLC gives ASTA pungency units — multiply by ~15 for SHU equivalents.
Frequently asked questions
- How hot is a jalapeño in Scoville units?
- 2,500–8,000 SHU on average — the reference point most charts compare against.
- What is the hottest chili in the world?
- As of recent records, Pepper X at ~2.69 million SHU, edging past the Carolina Reaper (~1.6–2.2 million).
- What stops the burning from chili?
- Dairy (milk, yogurt) binds capsaicin; alcohol dissolves it partially; water and beer barely help because capsaicin is not water-soluble.