Scoville Scale Chili Pepper Heat Chart: SHU Comparison Guide

Scoville Scale Chili Pepper Heat Chart: SHU Comparison Guide

Find the perfect chili pepper for your dish with this clear Scoville Scale comparison chart. See heat levels, flavor profiles, and uses for popular peppers at a glance.

Pepper Name Scoville Heat Units (SHU) Flavor Notes Common Uses
Bell Pepper 0 Sweet, crisp, fresh Salads, stuffing, grilling
Jalapeño 2,500–8,000 Grassy, sharp Tacos, nachos, salsas
Serrano 10,000–23,000 Fruity, tangy Salsas, sauces, soups
Cayenne 30,000–50,000 Earthy, bright Spice blends, marinades, hot sauces
Habanero 100,000–350,000 Tropical, citrusy Creamy dips, jerk seasoning, fruit-based sauces
Ghost Pepper 1,000,000+ Smoky, floral Chili challenges, extreme heat sauces
Carolina Reaper 1.4–2.2 million Fruit-forward, sweet then fiery Guinness World Record holder for hottest pepper
Scoville Scale comparison chart showing chili pepper heat levels

The Scoville Scale measures capsaicin concentration in peppers. Higher SHU = hotter. Modern testing uses chromatography for accuracy, replacing older taste-test methods.

Milk neutralizes capsaicin better than water for spicy food relief

When handling super-hot peppers, wear gloves and avoid touching your face. Capsaicin is oil-based, so dairy products like milk are more effective for relief than water.

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.