Thai Pepper Heat Scale: Scoville Rating (50k-100k SHU) & Comparison Chart

Thai peppers, also known as bird's eye chilies, have a Scoville Heat Unit (SHU) range of 50,000 to 100,000. This means they are 10-20 times hotter than jalapeños and significantly hotter than cayenne peppers. Below is a detailed comparison of Thai pepper heat against other common chili peppers.

Pepper Type	Heat Level (SHU)	Comparison to Thai Pepper
Bell Pepper	0	Thai peppers are over 8,300x hotter
Jalapeño	2,500-8,000	Thai peppers are 6-40x hotter
Serrano	10,000-23,000	Thai peppers are 2-10x hotter
Cayenne	30,000-50,000	Thai peppers are 1.7-2x hotter
Thai Bird's Eye Chili	50,000-100,000	Reference point
Habanero	100,000-350,000	Thai peppers are 0.5-1.7x hotter
Ghost Pepper	1,000,000+	Thai peppers are 10-20x milder

Scoville Scale Explained

The Scoville scale measures the concentration of capsaicin in peppers, which creates the sensation of heat. Developed by pharmacist Wilbur Scoville in 1912, the scale is measured in Scoville Heat Units (SHU). Modern testing uses high-performance liquid chromatography (HPLC) to determine capsaicin content and convert it to SHU values.

Thai Pepper Heat Details

Thai peppers (Capsicum annuum var. frutescens) typically range from 50,000 to 100,000 SHU, though some varieties can exceed 100,000 SHU. The heat level varies based on:

• Growing conditions: Peppers from Thailand's tropical climate tend to be hotter than those grown elsewhere
• Harvest time: Green peppers (less mature) average 50,000-75,000 SHU, while fully ripe red peppers reach 75,000-100,000+ SHU
• Specific variety: Some Thai pepper strains like "Prik Kee Noo" are consistently hotter than others

Why Small Size Means High Heat

Thai peppers pack intense heat despite their small size because of their high concentration of capsaicin in relation to flesh volume. The capsaicin is primarily concentrated in the placental tissue (white membranes) and seeds, which make up a larger proportion of the pepper's total mass compared to larger varieties. This is why even a small Thai pepper can deliver significant heat.

Thai Pepper Cooking Guide

When using Thai peppers in cooking:

• Wear gloves when handling raw peppers to prevent capsaicin transfer to sensitive areas
• Remove seeds and membranes to reduce heat by up to 80%
• Toast or dry-roast to enhance flavor without increasing heat
• Balance with dairy (coconut milk, yogurt) or fats to neutralize the burn

Safety Guidelines for Handling Thai Peppers

When working with Thai peppers:

• Never touch your eyes or face after handling without washing hands thoroughly
• Use vinegar or alcohol to clean surfaces that have contacted capsaicin
• For skin irritation, apply milk or yogurt (casein protein neutralizes capsaicin)
• Keep children away from raw peppers as they can cause severe irritation

Feature	Description
Appearance	Firm, glossy skin. Avoid soft or wrinkled peppers. Green (less mature, milder) or red (fully mature, hotter)
Storage	Refrigerate fresh peppers for up to 2 weeks. Freeze for longer storage (up to 6 months)
Dried vs. Fresh	Dried Thai peppers concentrate heat up to 10x. Rehydrate before use for best results
Regional Variations	Thai-grown peppers typically hotter than those grown in other countries due to climate conditions

Thai Pepper Heat FAQ

What is the Scoville rating of Thai peppers?

Thai peppers (bird's eye chilies) typically range from 50,000 to 100,000 Scoville Heat Units (SHU). This makes them significantly hotter than jalapeños (2,500-8,000 SHU) and cayenne peppers (30,000-50,000 SHU), but milder than habaneros (100,000-350,000 SHU).

Why are Thai peppers so hot despite their small size?

Thai peppers concentrate capsaicin in a small volume, with the highest concentration in seeds and white membranes. Their small size means these heat-producing parts make up a larger proportion of the pepper's total mass compared to larger varieties.

Do green and red Thai peppers have different heat levels?

Yes. Green Thai peppers (less mature) typically range from 50,000-75,000 SHU, while fully ripe red Thai peppers reach 75,000-100,000+ SHU. Red peppers also develop more complex flavors as they mature.

How can I reduce the heat of Thai peppers in cooking?

Remove seeds and white membranes (where 80% of capsaicin resides), use less pepper than the recipe calls for, pair with dairy (milk, yogurt, coconut milk), add acid (lime juice, vinegar), or cook with sugar/honey to balance. Capsaicin is oil-soluble, so fatty ingredients help distribute and mellow the heat.

Are Thai peppers hotter than habaneros?

Generally no. Thai peppers (50,000-100,000 SHU) are typically milder than habaneros (100,000-350,000 SHU). However, some exceptionally hot Thai pepper varieties may approach habanero heat levels.