How HOT Are PEPPERS !!
SCOVILLE SCALE
The method of testing a pepper’s pungency units invented by
Pharmacist Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many
types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The
testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville
when they no longer felt any heat. This testing was very subjective as your can imagine and results were not
very consistent.
|
Scoville Rating
|
Type of Pepper
|
|
15,000,000 -
16,000,000
|
Pure
capsaicin (Unavailable through a natural grown plant and is only synthetically
developed)
|
|
8,600,000 -
9,100,000
|
Various
capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through
a natural grown plant and is only synthetically developed)
|
|
2,000,000 -
5,300,000
|
Standard U.S.
Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is
only synthetically developed)
|
|
855,000 - 1,050,000
|
Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)
|
|
350,000 -
580,000
|
Red Savina
Habanero
|
|
100,000 -
350,000
|
Habanero
chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, Jamaican Hot pepper, African Birdseye, Madame
Jeanette
|
|
50,000 -
100,000
|
Thai Pepper,
Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
|
|
30,000 -
50,000
|
Cayenne
Pepper, Aji
Pepper, Tabasco Pepper, some Chipotle
pepper
|
|
10,000 -
23,000
|
Serrano
Pepper, some Chipotle peppers
|
|
2,500 -
8,000
|
Jalapeño
Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax
pepper)
|
|
500 -
250
|
Anaheim pepper, Poblano pepper, Rocotillo
Pepper
|
|
100 -
500
|
Pimento,
Pepperoncini
|
|
0
|
No heat, Bell
pepper
|
|
