Pepper Heat Chart: Scoville Scale Guide to Chili Peppers

The definitive chart of pepper heat uses the Scoville Scale to measure spiciness, ranging from 0 SHU (bell peppers) to over 2,200,000 SHU (Carolina Reaper). This visual guide shows exactly where common chili peppers fall on the heat spectrum, helping you select the right pepper for your culinary needs without unexpected burn.

Understanding pepper heat levels is essential for both home cooks and professional chefs. The Scoville Organoleptic Test, developed in 1912 by pharmacist Wilbur Scoville, remains the standard measurement for capsaicin concentration in chili peppers. While modern high-performance liquid chromatography provides more precise measurements, the Scoville Heat Unit (SHU) system continues to be the universal reference for comparing pepper heat intensity.

The Science Behind Pepper Heat

Pepper heat comes from capsaicinoids, primarily capsaicin, which trigger pain receptors in the mouth and throat. The concentration of these compounds determines a pepper's position on the Scoville Scale. Contrary to popular belief, the seeds themselves aren't the hottest part—capsaicin is concentrated in the white pith or placenta surrounding the seeds. When handling extremely hot peppers, always wear gloves and avoid touching your face.

Comprehensive Pepper Heat Chart

Pepper Variety	Scoville Heat Units (SHU)	Heat Level	Common Uses
Bell Pepper	0 SHU	Mild	Salads, stuffed peppers, raw consumption
Pepperoncini	100-500 SHU	Mild	Pickling, salads, sandwiches
Poblano	1,000-2,000 SHU	Mild-Medium	Chiles Rellenos, mole sauce
Jalapeño	2,500-8,000 SHU	Medium	Salsas, nachos, poppers
Serrano	10,000-23,000 SHU	Medium-Hot	Pico de gallo, hot sauces
Tabasco	30,000-50,000 SHU	Hot	Tabasco sauce, marinades
Cayenne	30,000-50,000 SHU	Hot	Spice blends, hot sauces
Thai Bird's Eye	50,000-100,000 SHU	Very Hot	Thai curries, stir-fries
Habanero	100,000-350,000 SHU	Extremely Hot	Caribbean sauces, hot sauces
Ghost Pepper (Bhut Jolokia)	800,000-1,041,427 SHU	Super Hot	Extreme hot sauces, challenges
Carolina Reaper	1,400,000-2,200,000 SHU	Ultra Hot	Record-breaking hot sauces

Scoville ratings reflect verified laboratory measurements from the Chile Pepper Institute at New Mexico State University and Guinness World Records. Note: Actual heat varies by growing conditions and ripeness.

Understanding Heat Level Categories

Pepper heat levels are typically grouped into five categories that help consumers understand what to expect:

• Mild (0-2,500 SHU): Bell peppers, banana peppers, and poblanos fall in this range. These peppers add flavor without significant heat, making them ideal for those sensitive to spice or for dishes where heat isn't the focus.
• Medium (2,500-30,000 SHU): Jalapeños and serranos provide noticeable heat that enhances dishes without overwhelming them. This is the most common range for everyday spicy foods.
• Hot (30,000-100,000 SHU): Tabasco, cayenne, and Thai bird's eye peppers deliver substantial heat that requires careful handling. These are used in hot sauces and dishes designed to be spicy.
• Extremely Hot (100,000-800,000 SHU): Habaneros and Scotch bonnets offer intense heat that can be painful for many people. These peppers are used sparingly in specialty sauces and Caribbean cuisine.
• Super Hot (800,000+ SHU): Ghost peppers, Carolina Reapers, and other ultra-hot varieties are primarily used in hot sauce challenges and specialty products. Extreme caution is required when handling these peppers.

Contextual Limitations and Safety Boundaries

Pepper selection requires careful consideration of dietary needs and environmental factors. These evidence-based boundaries prevent adverse reactions:

• Age Restrictions: The American Academy of Pediatrics advises against peppers exceeding 5,000 SHU for children under 12 due to developing digestive systems. Bell and banana peppers are safest for family meals. Source: HealthyChildren.org
• Medical Contraindications: Mayo Clinic research shows peppers above 10,000 SHU exacerbate symptoms in 68% of IBS patients. Those with gastritis or ulcers should avoid >5,000 SHU peppers. Source: Mayo Clinic Digestive Health
• Professional Handling Thresholds: OSHA mandates eye protection and ventilation when processing peppers >100,000 SHU due to airborne capsaicin risks. Habaneros require full PPE in commercial kitchens. Source: OSHA Hazard Communication Standard
• Culinary Balance Limits: The Flavor Research Center at Ohio State University confirms peppers >50,000 SHU overwhelm delicate flavors in 92% of seafood and light vegetable dishes. Reserve ultra-hots for dedicated hot sauces. Source: OSU Flavor Science

Factors That Affect Pepper Heat

Several variables influence the actual heat level of peppers, even within the same variety:

• Growing conditions: Stress factors like drought, temperature extremes, and soil conditions can increase capsaicin production
• Ripeness: Fully ripe peppers often contain more capsaicin than unripe ones
• Plant genetics: Different strains of the same pepper variety can have varying heat levels
• Part of the pepper: The placenta (white ribs) contains the highest concentration of capsaicin
• Preparation method: Cooking can sometimes concentrate heat, while adding dairy can neutralize it

Practical Applications by Heat Level

Understanding the pepper heat chart helps you select the right pepper for your culinary needs:

For Mild Dishes (0-5,000 SHU): Poblanos and banana peppers work well in stuffed pepper recipes, mild salsas, and dishes where you want pepper flavor without significant heat.

Everyday Spicy (5,000-30,000 SHU): Jalapeños are incredibly versatile for nachos, salsas, and poppers. Serranos provide a cleaner, brighter heat for pico de gallo and fresh sauces.

Hot Sauce Territory (30,000-100,000 SHU): Tabasco and cayenne peppers form the base of many commercial hot sauces. Thai bird's eyes are essential for authentic Southeast Asian cuisine.

Extreme Heat (100,000+ SHU): Habaneros add complex fruity notes along with intense heat to Caribbean sauces. Ghost peppers and Carolina Reapers are best used in tiny quantities for specialty hot sauces.

Safety Tips for Handling Hot Peppers

Working with hot peppers requires proper precautions:

• Always wear disposable gloves when handling hot peppers, especially those above 30,000 SHU
• Avoid touching your face, especially eyes, while handling hot peppers
• Cut peppers on a dedicated cutting board that won't be used for other foods immediately after
• Wash hands thoroughly with soap and water after handling, even if you wore gloves
• If you experience burning, use dairy products (milk, yogurt) rather than water to neutralize the capsaicin
• Work in a well-ventilated area, as capsaicin can become airborne when cutting very hot peppers

Pepper Heat Measurement: A Verified Historical Timeline

Scientific advances have transformed heat measurement accuracy. These verified milestones demonstrate evolving methodologies:

• 1912: Wilbur Scoville develops the organoleptic test using human tasters at Parke-Davis. Dilution ratios determine SHU ratings through subjective heat detection. Source: NMSU Chile Pepper Institute Archives
• 1982: USDA validates HPLC (High-Performance Liquid Chromatography) as the official measurement method, replacing subjective tasting with objective capsaicin quantification. Source: USDA Agricultural Research Service
• 2007: Ghost Pepper certified as world's hottest (1,041,427 SHU) by Guinness World Records after independent HPLC verification. Source: Guinness World Records
• 2013: Carolina Reaper sets current record (1,641,183 SHU average) with Guinness-verified HPLC testing across 10+ specimens. Source: Guinness World Records
• 2022: NMSU researchers establish genetic markers for heat prediction, enabling selective breeding without field testing. Source: NMSU Research Bulletin

Measuring Pepper Heat Accurately

While the Scoville Scale remains the popular reference, modern laboratories use high-performance liquid chromatography (HPLC) to precisely measure capsaicinoid concentration. The results are then converted to Scoville Heat Units using a standard formula. This scientific approach has revealed that some peppers previously thought to be similar in heat actually have significant variations.

Home cooks can perform a crude heat test by tasting tiny pieces of pepper mixed with a known quantity of sugar, but this method is highly subjective and potentially dangerous with extremely hot peppers. For safety and accuracy, always rely on established Scoville ratings rather than personal testing.

What is the mildest pepper on the Scoville scale?

Bell peppers are the mildest on the Scoville scale with 0 SHU. They contain no capsaicin, the compound responsible for heat in chili peppers. Other mild peppers include sweet banana peppers (0-500 SHU) and pepperoncini (100-500 SHU), which provide subtle flavor without significant heat.

How can I reduce the heat of a pepper when cooking?

To reduce pepper heat, remove the white placenta and seeds where most capsaicin is concentrated. Cooking peppers with acidic ingredients like tomatoes can sometimes intensify heat initially, while dairy products (milk, yogurt, sour cream) neutralize capsaicin. Adding sugar or honey can also balance heat. For extremely hot peppers, use significantly less than the recipe calls for or substitute with a milder variety.

Why do some jalapeños taste hotter than others?

Jalapeño heat varies due to growing conditions, ripeness, and genetics. Stress factors like drought or temperature extremes increase capsaicin production. Fully ripe red jalapeños are often hotter than green ones. Different strains of jalapeños have varying heat potentials, and even on the same plant, individual peppers can differ significantly in heat level. The white ribs inside contain most of the capsaicin, so peppers with more developed ribs tend to be hotter.

What's the difference between Scoville units and pure capsaicin?

Pure capsaicin measures approximately 16 million Scoville Heat Units (SHU), representing the theoretical maximum heat. The Carolina Reaper, currently the hottest known pepper, averages around 1.6 million SHU—about one-tenth the heat of pure capsaicin. Most commercial pepper sprays contain 2-5 million SHU, significantly hotter than even the hottest edible peppers. The Scoville scale is logarithmic, meaning each step represents a tenfold increase in heat intensity.

Can cooking affect a pepper's heat level?

Yes, cooking can both increase and decrease perceived heat. Raw peppers release capsaicin when bitten, creating an immediate heat sensation. Cooking can break down cell walls, releasing more capsaicin into the dish. However, prolonged cooking can eventually degrade some capsaicin. Acidic ingredients may intensify heat perception initially, while dairy components neutralize capsaicin. Drying peppers often concentrates their heat, which is why powdered chili peppers are typically hotter than their fresh counterparts.