Scoville Scale: Complete Guide to Pepper Heat Levels (SHU) & Cooking Safety

Scoville Scale: Complete Guide to Pepper Heat Levels (SHU) & Cooking Safety

The pepper hotness scale, also known as the Scoville Scale, measures the spiciness of chili peppers using Scoville Heat Units (SHU), ranging from 0 for bell peppers to over 2.2 million for the Carolina Reaper. This guide explains how the scale works, ranks the hottest peppers, and provides practical cooking tips for all heat levels.

Table of Contents

What Is the Scoville Scale?

Developed in 1912 by pharmacist Wilbur Scoville, the Scoville Scale quantifies pepper heat through Scoville Heat Units (SHU). It measures how much sugar water is needed to dilute capsaicin (the compound causing spiciness) until heat is undetectable. Modern testing uses high-performance liquid chromatography for precise SHU measurements.

Pepper Type SHU Range Heat Level
Bell Pepper 0 SHU Mild
Jalapeño 2,500–8,000 SHU Medium
Habanero 100,000–350,000 SHU Very Hot
Ghost Pepper 1,000,000+ SHU Extremely Hot
Carolina Reaper 2,200,000+ SHU World's Hottest
Scoville Scale chart showing pepper heat levels

How SHU Measures Heat

Capsaicin concentration determines SHU values. Higher SHU = more capsaicin. Key facts:

  • 0 SHU: Bell peppers (no capsaicin)
  • 2,500–8,000 SHU: Jalapeños (common in salsas)
  • 100,000–350,000 SHU: Habaneros (fruity but intense)
  • 2.2M+ SHU: Carolina Reaper (officially hottest pepper)
Capsaicin molecule structure

Top 10 Hottest Peppers Ranked by SHU

Rank Pepper Name SHU Range
1 Carolina Reaper 2,200,000+
2 Trinidad Moruga Scorpion 2,000,000+
3 Naga Viper 1,400,000
4 Ghost Pepper (Bhut Jolokia) 1,041,427
5 7 Pot Douglah 920,000
6 Chocolate 7 Pot 850,000
7 7 Pot Primo 800,000
8 Scotch Bonnet 350,000
9 Hatch Green Chile 10,000–30,000
10 Serrano Pepper 10,000–23,000
Carolina Reaper pepper with SHU measurement

Pepper Heat Level Chart

Visual guide to pepper heat categories:

  • Mild (0–1,000 SHU): Bell pepper, Poblano
  • Medium (1,000–30,000 SHU): Jalapeño, Serrano, Anaheim
  • Hot (30,000–100,000 SHU): Cayenne, Thai chili
  • Very Hot (100,000–1,000,000 SHU): Habanero, Scotch Bonnet
  • Extremely Hot (1,000,000+ SHU): Ghost Pepper, Trinidad Scorpion, Carolina Reaper
Color-coded pepper heat level chart

Safe Cooking with Hot Peppers

Essential safety and cooking techniques:

  1. Wear nitrile gloves when handling peppers above 100,000 SHU
  2. Remove seeds and membranes to reduce heat by 50-80%
  3. Use dairy (milk, yogurt) to neutralize capsaicin
  4. Never touch eyes after handling hot peppers
  5. Roast peppers for deeper flavor without increasing heat
Chef wearing gloves handling habanero peppers

Choosing the Right Pepper

Pepper SHU Best For Cooking Use
Bell Pepper 0 Beginners Salads, stir-fries
Jalapeño 2,500–8,000 Home cooks Salsas, nachos
Habanero 100,000–350,000 Flavor explorers Hot sauces, Caribbean dishes
Carolina Reaper 2,200,000+ Heat enthusiasts Spice challenges, specialty sauces
Fresh peppers display with SHU labels

Frequently Asked Questions

What's the difference between Scoville Scale and SHU?

The Scoville Scale is the measurement system, while SHU (Scoville Heat Units) are the specific numerical values assigned to peppers on that scale. SHU is the unit of measurement, similar to inches for length.

How can I safely handle Carolina Reaper peppers?

Always wear nitrile gloves (not latex), use safety goggles, work in a ventilated area, and avoid touching your face. Clean all surfaces with soapy water after handling. Never use water to wash capsaicin off skin—use alcohol-based cleaners.

Why do peppers of the same variety have different heat levels?

Heat varies due to growing conditions (soil, temperature, water stress), plant genetics, and ripeness. Even on the same plant, individual peppers can vary by 20-50% in SHU. This is why ranges are used rather than exact numbers.

Does cooking affect pepper heat?

Cooking doesn't destroy capsaicin (stable up to 400°F/204°C), but it distributes heat evenly. Acidic ingredients like tomatoes increase perceived heat, while dairy and fats reduce it. Roasting enhances flavor complexity without increasing SHU.

How to relieve pepper burn?

Dairy (milk, yogurt) is most effective due to casein binding capsaicin. Sugar or honey helps counteract heat receptors. Avoid water—it spreads capsaicin. For skin burns, use rubbing alcohol or high-proof spirits to dissolve oils.

Can spicy peppers damage my stomach?

For healthy individuals, capsaicin doesn't damage tissue—it only triggers pain receptors. However, those with ulcers, IBS, or acid reflux may experience worsened symptoms. Build tolerance gradually if sensitive.

What's the safest extremely hot pepper to eat?

All peppers are safe in moderation, but peppers above 500,000 SHU require caution. The Carolina Reaper (2.2M SHU) is the hottest legally sold pepper and has been safely consumed by many, though rare cases of headaches or digestive issues occur.

Does heat level indicate flavor quality?

No. Heat and flavor are separate characteristics. Mild peppers like poblanos have rich, smoky flavors, while some super-hots like ghost peppers offer complex smoky notes. The best peppers balance heat with nuanced flavor profiles.

Conclusion

Understanding the Scoville Scale empowers you to confidently select peppers for any dish. Whether you're a beginner exploring mild flavors or a heat enthusiast chasing extreme challenges, this knowledge ensures perfect spice levels every time. Remember: spice is personal—start low, respect the burn, and enjoy the journey through nature's most exciting flavor spectrum.

Person enjoying spicy food with a smile
Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.