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The Scoville Scale

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The substance that makes Peppers HOT is an oil called Capsaicin. It is mostly concentrated in the veins of the pepper, although to a lesser degree in the seeds as well. In the early 1900's, a man named Wilbur Scoville invented a system to rate the "Heat" of the different types of peppers. In the test, peppers were rated with what was called "Scoville Units." The rating system became known as the "Scoville Heat Scale." This is still the most common system used today to rate the heat of peppers. Although, (like everything else), people have tried to develop new and different rating systems over the years. The "Scoville Scale" is still the most popular!

This is to date the most complete listing of peppers along with pictures, descriptions and their scoville rating on the internet..

Ger-ron-tee! ;-)

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Pepper Type (Click on links to see a picture)
Our thanks to 
www.chileplants.com for letting us use their pepper photos and information.
Peppers Name: Scoville Units:
 Pure Capsaicin 15,000,000 -16,000,000
 Police Grade pepper spray  5,300,000
 Carolina Reaper  2,200,000
 Trinidad Moruga Scorpion  2,009,231
 Standard Commercial Grade pepper spray  2,000,000
 7 Pot Douglah  1,853,396
 Trinidad Scorpion Butch T  1,463,700
 Naga Viper  1,382,118
 7 Pot Barrackpore  1,300,000
 Trinidad Scorpion Butch T 1,463,700 
 Naga Viper 1,382,118 
 7 Pot Barrackpore 1,300,000 
 7 Pot Jonah, 7 Pot Primo  1,200,000
 Bedfordshire Super Naga Chili, Infinity Chili, New Mexico Scorpion, 1,120,00 - 1,200,000 
 Dorset Naga, Naga Jolokia, Naga Morich 1,100,000  
 Spanish Naga Chili 1,086,844 
 7 Pot Madballz  1,066,882 
 Chocolate Bhut Jolokia  1,001,000 
 7 Pot Brain Strain, Bhut Jolokia Indian Carbon, Trinidad Scorpion  1,000,000 
 Raja Mirch 900,000 
 Bhut Jolokia** (Ghost Pepper), Habanaga, Nagabon Jolokia 800,000 - 1,050,000 
 Aji Chombo, Aribibi Gusano, Caribbean Red HabaneroChocolate Habanero, Fatalii, Pingo de Ouro, Red Savina Habanero** 225,000 - 577,000 
 Adjuma, Datil, Guyana Wiri Wiri, Jamaican Red, Madame Jeanette Chili, Zimbabwe Bird Chili 350,000 
 Yellow Devil’s Tongue, Red Devil’s Tongue, Mustard Habanero, Orange Rocoto, Paper Lantern Habanero, Piri Piri, Red Cheese, Red Rocoto, Thai Burapa 300,000 
 Big Sun Habanero, Maori, Pimenta de Neyde, Quintisho, Scotch Bonnet HabaneroTepin, Tiger Paw  200,000 - 345,000
 Cajamarca, Kumataka, Orange Thai, Red Thai, Thai Dragon, Yellow Thai 150,000 
 Bird’s Eye, Habanero, Texas Chiltepin, Thai Burapa, Yellow Habanero, White Habanero 100,000 - 325,000 
 Bahamian, Carolina Cayenne, Jamaica GoldJamaica Red, Santake',  Tabiche, Thai Dragon 75,000 - 150,000 
 African Birds Eye, Aji Charapita, Aji Cito, Ají Lemon Drop, Ají Rojo, Black Scorpion Tongue, Byadgi, Cili Goronong, Firecracker Pequin, Indian Jwala, Malagueta, Mayan Cobanero Love, Peri-Peri 100,000 
 Charleston Hot, Chi Chien, Chile Piquin, China Express, Chipotle, Diablo Grande'Golden CayenneGuam Boonies, Haimen, Pico de Pajaro, Piperine, Prik Kee Noo, Red Amazon, Ring of Fire, Siling Labuyo, Suryaki Cluster, Thai, Tien Tsin Pepper, Yatsafusa 60,000 - 100,000 
 Aurora, African Pequin, Akabare, Black Cuban, Brazilian Starfish, Chiltepin, Cumari, Dong Xuan, Filius Blue, Fluorescent Purple, Gingerol, Medusa’s Head, Pequin/Piquin, Urfa Biber, Rain Forest, Red Squash, Satans Kiss, Siling Haba, Tepin,  White Fire  40,000 - 70,000
 Aci Sivri Chili, Balloon, Bolivian Rainbow, Bonney, Cayenne**Chile Grande', Etna, Dunso, Diente de Perro, Goat Horn, Guarani, Punjab, Orange Manzano, Tricolor Variegata, Santaka 35,000 - 55,000 
 Ají Crystal, Aji Amarillo, Aji, Ají Omnicolor, Aji Limo, Coban, Chinese Five Color, Demre, Dundicut, Explosive Ember, Fiji, Golden Heat, Guntur, Guntur Sannam, Maras Biber, Marbles, Pusa Jwala, Tabasco **, Yellow Manzano Pepper  30,000 - 50,000
 Aci Sivri, Beni Highland, Bishops Crown, Black Pearl, Black Prince, Chupetinho, Desi Teekhi, DKurnool, Faria, Havaiana, Hermosillo, Holiday Cheer, Lemon Drop, Little Elf, Merah, McMahon’s Texas Bird, Onza Yellow, Orozco, Pimenta de Bode, Purple Prince, Red Manzano, Rooster Spur, Royal Black, Super Cayenne, Super Cayenne II, Takanotsume, Tears of Fire Hybrid, Wild Baccatum, Varingata  25,000 - 55,000
 Abchazskij Ostruyi, Ata Barukono, Australian Latern, Cabai Burong, Caballero, Cayenne Large Red-(Thick)Cayenne Long Slim, Chile Inayague, Chile Maya, Chile Pepe, Chinchi Uchu, Chivato, Dieng Plateau, Erva de Bode, Hahony Kacho, Inca Glow, Inca Laranja, Inca Red Drop, Kim Chi, Manzano, New Delhi Long, Peter, Pico de Pajaro, Shipkas, Super Chili Hybrid 20,000 - 40,000 
 Afega Longa, Aji Carmine, Aji Criolla Sella, Berbere, Beslers Cherry, Bode Amarela, Bombilla Amarilla, Bubba, Cabai Merah Besar, Chao Tian Jiao, Chile de Arbol, Chilito de Simojovel, Dedo de Bahamas, Gambia, Japones,Jwala, Stumpy  15,000 - 30,000
 Aji Bento, Ají Brazilian Pumpkin, Aji Cobincho, Aji Colorado, Aji Escabeche, Ají Pineapple, Aleppo, Black Hungarian Pepper, Bonanza Brasileira, Capsiate, Chili Wili, Halabi, Hidalgo, Onza Roja, Peruvian Purple, Serrano**, Serrano Huasteco, Tears Of Fire, Tianying 10,000 - 25,000 
 Chile Gordo, Costeno RojoFresnoGuajillo, Hot Apple, Kung Pao, Kung Pao Hybrid 7,000 - 12,000 
 Abbraccio, Afegã Curta, Balãozinho, Cseresznye Paprika, Dutch Red, Estrela-do-Mar, Hot Banana, Inchanga, Israeli Hot, Jarales, Puya, Yellow Wax/Hungarian Wax
5,000 - 15,000 
 Baccio di Satana, Biker Billy JalapeñoBulgarian CarrotCascabel, Earbob, Fish, Huachinango, Hatch Green, Louisiana Hot, Lumbre Hot, New Mexican Annaheim, NM 6-4 Heritage, Nosegay, Pasilla de OaxacaPurple Jalapeño, Puya, Purple Tiger ‘Trifetti’  4,000 - 10,000 
 Barker’s HotBermudaBouquet, Chile de Cuscutlan, ChimayoChintexleGiant Thai Hot, Grande', Gulbarga, Huatulco Puntado, Hybrid #7, Inca, Isleta, Jalapa, Kerinting, Mitla, Pecos F-1, Pretty Purple Pepper, MirasolMitlaSandia, Tula F1 4,000 - 8,000 
 Atomic Heart, Caloro, Cereja, Chilcostle, Cochabamba, CochitiCyklon, Espelette, Fogo Explosivo, Goan, Golden Nugget, Hari Mirch, HuastecoJalapeño**Jemes, Kalia, Pimientos de Padrón, Ubatuba Cambuci, Volcano 3,500 - 5,000 
 Anaheim TMR-23, Big Jim Heritage, Cenoura Búlgara, Cherry Bomb, Chilcostle, Dhanraj, Equador Roxa, Floral Gem, HuastecoInferno, Italian Sweet, Kori Sitakame, Miasol, Onza Rojo, Ole' Pup, Padro, Red Cherry, Saber Hybrid, Serrano Tampinqueno,  Volcano 2,500 - 5,000 
 Ancho San Luis, Californian, Cascabella, Chilaca, Garden Salsa Guajillo, Guajillo, Hungarian Heat, Jalapa Hybrid, Mesilla, Serrano Chili-(Mild), Garden Salsa F-1, Magdalena, MexiBell Imp, Mesilla, San Ardo, Pulla,  Rocotilla, Tobago Seasoning 2,000 - 4,500 
 Aji Andina, Ají Habanero, Aji Mirasol, Alcalde, Anaheim, Cascabella, Chilhuacle Negro, Espanola, Japanese, Pasilla, Poinsettia, Sandia' 1,500 - 2,500 
 Almapaprika, Ancho, Ammazzo, Crimson HotCascabel, Calabria, Costeno Amarillo, Dedo de Moca, Georgia Flame, Mulato Isleno, Poblano, Poinsettia, Prometheus Springs, TAM Mild Jalapeño 1,250 - 2,500 
 Achar, Chihuacle NegroCosteno Amarillo, Hawaiian Sweet Hot, Poblano, Prairie Fire, Szentesi, Szentesi Semi-HotTam Mild Jalapeno 1,250 - 2,000 
 Agua Blanca, Ají Dulce, Aji PancaAncho Gigantia, Bedgi, Espanola, Pasilla, Prairie Fire, Peppadew, Romanian Hot 1,000 - 1,500 
 Ametista, Brinco de Princesa, Calistan, Coronado, Floral Gem, Gana Redonda, NuMex Big Jim 1,000 - 1,400 
 Beaver Dam, Biquinho, Cubanelle, Escabeche, Joe E. Parker, Mulato Isleno, Negro/Pasilla, NuMex, Pepperoncini 900 - 1,500 
 AnaheimAncho Vila, Aji Mirasol, Cambuci, New Mexico, NuMex Twilight, Romanian Hot Hybrid 800 - 1,400 
 Aji PancaAncho Ranchero, Babura Zelena, Catarina, El-Paso, Guajilla de Zihutenejo, Holy Mole, Jalepe' Mild Hybrid, Mariachi, NuMex Sunburst, NuMex Sunglow, Santa Fe Grande, Sonora Annaheim 500 - 1000 
 Avalon Button, Baldi, Cachucha, Cowhorn 350 - 500 
 Criollo, False Alarm Hybrid, Delicious Trinidad, Marbles, Salsa DelightSenorita Jalapeno 250 - 500 
 Corbaci, Delicias, Frutka, Georgescu Chocolate, Trinidad  200 - 500
 Cherry-Sweet, Karlo, Keystone Giant, Mexi-Bells, Pasilla Bajio 100 - 500 
 Anaheim-(Mild), False Alarm, Hot Navajo, Pasilla Bajio 100 - 250 
 Aconcagua, Aji Chuncho, Aladdin, Branco Diamante, California Wonder Pepper, Carliston, Carmagnola Rosso, Chinese Giant, Corno Verde, Corona, Cuneo Giallo, Diamond White, Dove, Early Sunsation, Etham, Figaro, Filfil Darah, Fushimi, Giant Aconcagua, Gigante, Golden Treasure, Greygo, Gypsy, Hershey, Islander, Jimmy Nardello, Jingle Bells, Jupiter, Kaala, Kandil, Marconi Purple, Mild Bell Pepper**Miniature Chocolate, Miniature Yellow, Orage Sun, Purple Beauty, Quadrato D’Asti, Red Marconi, Red Ruffled Pimiento, Shishito, Siling Lara, Sweet Banana, Tangerine 0 
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** We use these peppers in our products. Not all peppers are in each product. 

Pepper Nomenclature Key
Pepper Heat Levels:
  • Mild = less than 2500 Scoville units
  • Medium = 2500 to 10,000 Scoville units
  • Hot = 10,000 to 50,000 Scoville units
  • Very Hot = 50,000 to 350,000 Scoville units
  • Extremely Hot = 350,000 to 900,000 Scoville units
  • Super Hot = 900,000 or more Scoville units

Pepper Species

Botanically speaking, the Genus of Chiles/Peppers is CAPSICUM.
There are 5 domesticated species of Capsicum:
  • C.annuum = Capsicum annuum. A very large grouping, including bells, jalapenos, ancho/poblanos.
  • C.baccatuum = Capsicum baccatuum. These generally are the Andean varieties
  • C.chinense = Capsicum chinense. The fiery hot habaneros, and usually more tropical in nature
  • C.frutescens = Capsicum frutescens. The well known Tabasco.
  • C.pubescens = Capsicum pubescens. Canario, Manzano, Locoto, Rocoto. Many names for a unique pepper.
All Capsicums are edible.
Pepper Seasons:
  • Early = 60-70 days
  • Mid = 70-80 days
  • Late = 80-90 days
  • Very Late = 90+ days
  • Extremely Late = 120+ days