Scoville List of Hot Peppers: Complete Heat Scale Reference

The Scoville scale measures chili pepper heat intensity in Scoville Heat Units (SHU), ranging from 0 SHU for bell peppers to over 2 million SHU for the hottest peppers like Pepper X. This comprehensive list organizes peppers by heat level, providing accurate SHU ranges, flavor profiles, and practical usage guidance for each variety.

The Scoville scale remains the definitive measurement system for chili pepper heat, developed by pharmacist Wilbur Scoville in 1912. Understanding this scale helps home cooks, chefs, and spice enthusiasts select appropriate peppers for their culinary needs while avoiding unexpectedly intense heat experiences. Modern testing uses high-performance liquid chromatography (HPLC) for precise capsaicin measurement, though the Scoville Heat Unit (SHU) remains the standard reference.

Understanding the Scoville Scale

Originally, the Scoville Organoleptic Test measured heat through human tasters diluting pepper extracts until heat became undetectable. Today's scientific methods provide more accurate measurements, but the SHU scale persists as the common reference. The scale works as follows:

• 0-700 SHU: No detectable heat (bell peppers)
• 1,000-15,000 SHU: Mild to medium heat (jalapeños, serranos)
• 30,000-100,000 SHU: Hot (cayenne, tabasco)
• 100,000-350,000 SHU: Very hot (habanero, scotch bonnet)
• 500,000-2,000,000+ SHU: Extremely hot (ghost peppers, Carolina Reapers)

Complete Scoville List of Hot Peppers by Heat Level

Below is a comprehensive reference of peppers organized by heat intensity, including their typical Scoville ratings, flavor characteristics, and common culinary applications.

Pepper Name	Scoville Heat Units (SHU)	Flavor Profile	Common Uses
Bell Pepper	0 SHU	Sweet, vegetal	Salads, stuffed peppers, stir-fries
Pepperoncini	100-500 SHU	Mildly tangy, slightly sweet	Greek salads, sandwiches, antipasti
Poblano	1,000-2,000 SHU	Earthy, mild heat	Chiles Rellenos, mole sauce, roasted dishes
Jalapeño	2,500-8,000 SHU	Grassy, bright heat	Salsas, nachos, pickled peppers, poppers
Serrano	10,000-23,000 SHU	Crisp, sharp heat	Pico de gallo, hot sauces, guacamole
Cayenne	30,000-50,000 SHU	Sharp, pungent	Cajun cuisine, hot sauces, spice blends
Tabasco	30,000-50,000 SHU	Vinegary, fruity	Tabasco sauce, marinades, Bloody Marys
Habanero	100,000-350,000 SHU	Fruity, floral, intense heat	Caribbean sauces, hot sauces, salsas
Scotch Bonnet	100,000-350,000 SHU	Tropical fruit notes, searing heat	Jamaican jerk seasoning, tropical salsas
Bhut Jolokia (Ghost Pepper)	800,000-1,041,427 SHU	Smoky, sweet, then intense heat	Extreme hot sauces, chili challenges
Carolina Reaper	1,400,000-2,200,000 SHU	Fruity upfront, then overwhelming heat	World record hot sauces, chili competitions
Pepper X	2,000,000-3,180,000 SHU	Intense fruitiness followed by extreme heat	Experimental hot sauces, research applications

Practical Applications of the Scoville Scale

Understanding pepper heat levels helps you make informed choices in the kitchen. When following recipes, consider these practical guidelines:

• Substitution strategy: When replacing one pepper with another, stay within the same SHU range. For example, serranos can substitute for hotter jalapeños, but habaneros shouldn't replace poblanos without significant recipe adjustments.
• Heat variability: Remember that growing conditions significantly affect actual heat levels. A jalapeño from one crop might measure 5,000 SHU while another reaches 8,000 SHU.
• Seed and membrane removal: Most capsaicin concentrates in seeds and white membranes. Removing these reduces heat by up to 80% while preserving flavor.
• Culinary balance: Pair extremely hot peppers with cooling ingredients like dairy, citrus, or sweet elements to create balanced dishes.

Safety Considerations for Handling Hot Peppers

Working with high-Scoville peppers requires precautions to avoid discomfort:

• Always wear gloves when handling peppers above 30,000 SHU
• Avoid touching your face, especially eyes, after handling hot peppers
• Use separate cutting boards for extremely hot varieties
• If skin contact occurs, wash with soap and cool water (not hot, which opens pores)
• For severe irritation, apply milk or yogurt to affected areas
• Never inhale fumes when cooking with extremely hot peppers

Common Misconceptions About Pepper Heat

Several myths persist about the Scoville scale and pepper heat:

• Size equals heat: Smaller peppers aren't always hotter. While habaneros are small and extremely hot, some large peppers like the Trinidad Moruga Scorpion can exceed 2 million SHU.
• Color indicates heat: While ripening often increases heat, color alone doesn't determine SHU. Red jalapeños are typically hotter than green ones, but both fall in the same SHU range.
• Vinegar reduces heat: Adding vinegar doesn't reduce capsaicin content—it only provides temporary relief by altering pH perception.
• Heat tolerance is permanent: Regular exposure builds temporary tolerance that diminishes without continued exposure.

Using the Scoville List for Culinary Success

Whether you're a home cook or professional chef, this scoville list of hot peppers serves as your roadmap to balanced heat. Start with milder peppers when experimenting with new recipes, then gradually increase heat levels as you become familiar with how different peppers behave in various cooking methods. Remember that cooking concentrates capsaicin initially, but prolonged cooking can eventually break it down.

For those exploring international cuisines, understanding regional pepper preferences proves invaluable. Thai cooking favors bird's eye chilies (50,000-100,000 SHU), while Mexican cuisine often uses jalapeños and serranos. Indian cuisine incorporates both mild Kashmiri chilies and extremely hot bhut jolokias depending on the regional specialty.

What is the mildest pepper on the Scoville scale?

Bell peppers rank at 0 Scoville Heat Units (SHU), making them the mildest peppers with absolutely no heat. They're ideal for those who want pepper flavor without any spiciness.

How does the Carolina Reaper compare to other hot peppers?

The Carolina Reaper averages 1.5-2.2 million SHU, making it approximately 275 times hotter than a standard jalapeño (6,000 SHU) and about twice as hot as a habanero (100,000-350,000 SHU). It held the Guinness World Record for hottest pepper from 2013-2023.

Can cooking methods affect a pepper's Scoville rating?

Cooking doesn't change a pepper's actual Scoville rating, but it affects perceived heat. Roasting can mellow heat slightly while drying concentrates capsaicin. Adding dairy or sugar during cooking counteracts heat perception without altering the actual SHU measurement.

Why do Scoville ratings have such wide ranges for some peppers?

Pepper heat varies significantly based on growing conditions, soil composition, climate, and even position on the plant. A single pepper variety might measure at the low end of its range in cool, wet conditions but reach the high end during hot, dry growing seasons.

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

Pure capsaicin measures 16 million SHU, serving as the theoretical maximum on the Scoville scale. No natural pepper reaches this level, with Pepper X currently holding the record at approximately 3.18 million SHU. Commercial capsaicin extracts typically range from 2-10 million SHU.