Chili Pepper Heat Ratings in Scoville Units
In 1912, Wilbur Scoville, a pharmacist for Park Davis created a scale for pepper hotness. It was based on the amount of dilution it would take for the pepper to be unnoticed by a taster.
| Pepper |
Scoville Units |
| Habanero |
300,000 |
| Piquin |
140,000 |
| Tien Tsin |
60,000 |
| Dundicut |
60,000 |
| Jalapeņo |
55,000 |
| Sanaam |
40,000 |
| Cayenne |
40,000 |
| Crushed Red (Pakistan) |
40,000 |
| Arbol |
35,000 |
| Crushed Red (California) |
20,000 |
| Ground Hot Red |
20,000 |
| Chipotle Pepper |
15,000 |
| Ancho Pepper |
3,000 |
Hot Tip:
If you find your mouth on fire after eating spicy foods, don't try to extinguish it with water. The best thing is to drink a glass of milk. Trust me.
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