The Scoville Scale is a measurement of the spicy heat of a chili pepper. The number of Scoville heat units(SHU) indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
This is named after its creator, American pharmacist Wilbur Scoville
| Scoville heat units | Examples |
|---|
| 15,000,000–16,000,000 | Pure capsaicin |
| 8,600,000–9,100,000 | Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin) |
| 5,000,000–5,300,000 | Law enforcement grade pepper spray, FN 303 irritant ammunition |
| 855,000–1,463,700 | Naga Viper pepper,Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper |
| 350,000–580,000 | Red Savina habanero |
| 100,000–350,000 | Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper |
| 50,000–100,000 | Byadgi chilli, Bird's eye chili,Malagueta pepper,Chiltepin pepper, Piri piri (African bird's eye), Pequin pepper |
| 30,000–50,000 | Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese), Chipotle |
| 10,000–23,000 | Serrano pepper, Peter pepper, Aleppo pepper |
| 3,500–8,000 | Espelette pepper, Jalapeño pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Hungarian wax pepper, Tabasco sauce |
| 1,000–2,500 | Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew |
| 100–900 | Pimento, Peperoncini, Banana pepper |
| 0 | No significant heat, Bell pepper, Cubanelle, Aji dulce | |
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